Passenger, after consuming the Inflight meals, usually only remembers the last
meal, once they are feeling ill. For the group of the 34 affected Japanese
Passenger on that Vietnam Airlines flight the last meal was eaten at the Dinner
time at some local Hotel. That was their preceding meal prior checking in. All
eat on board any food.
They felt un-confortable already after take-off.
Naturally such cases of exposure, is not only unpleasant for the Airline and its
Passengers but also the Caterers.
to protect our self, all the Caterers implement strictest Hygiene and Process
control and this is always taken up as the first Priority. Looking at our own
Catering Policy with its stern
process control and standards in place, it easily can be quoted; that
Principles are beyond the standards of local eateries and hotels and needless to
mention; much greater than the various street food stalls by far.
Therefore All Airlines Caterers inclusive our self, obligate to back up our
process and hygienic condition at all cost in order to eliminate our own source
of eradicate faulty food production, but the external risk always will persist,
since we as the Caterer have no control over Passenger of Airlines, on their
consumption of food and beverage and where they consumed it during their
Business, Leisure or Holiday trip as well as of course definitely not prior
Departure from Vietnam.
Management of Vietnam Airlines Catering Services LTD. and Colleagues from the
Industry are able to conclude with confidence that Airline Food is one of the
safest Food produced but unquestionably the Industry always faces and is exposed
to the External Risk.