Whether you are catering on the ground or at high altitudes, it is important to take it seriously. If you are organizing your own private jet catering, do not forget to follow some basic guidelines and check that the caterer is following proper hygiene rules.
Food safety should always be your top priority
All food should be kept at the right temperature to avoid bacteria growth. The “danger zone” for food is between 4.44°C (40°F) and 62.7°C (145°F). Keeping private jet food either colder than 4.44°C (40°F) or hotter than 62.7°C (145°F) until it is ready to eat can help you prevent bacteria from growing.
Bacteria grow based on temperature, water and acidity content in food. Foods with lots of protein can be more risky, while acidic foods are less likely to grow bacteria. For example, marinara sauce can stay in the fridge for up to four days because of its acidity. Dry and packaged foods like instant noodles do not pose any risk because they do not have moisture.
A good way to avoid eating bad food is to trust your senses- look, taste, smell and feel of the food. If it does not seem right, do not eat it. Use your judgment, just like you would when making decisions on your private jet. If you are unsure about the food, it is better to stick with backup snacks or non-perishable food you have on board.
Which types of private jet food can be risky?
Some foods served on private jets can be risky. Pay extra attention to these types of food:
Mushrooms
Soy-based products
Meat (especially raw meat like beef carpaccio or tartare)
Berries
Dairy products (especially unpasteurized cheese)
Green leafy vegetables
Eggs
Poultry, seafood and fish
Starchy foods (bread, rice, potatoes and pasta)
Flight attendant’s role in private jet food safety
Flight attendants have many duties on board a private jet, including managing in-flight catering. If jet airline food is not prepared, stored or served correctly, it can contain harmful bacteria or allergens that can make people sick.
Since flight attendants are responsible for ordering, receiving, storing, preparing and serving food, they play a key role in keeping the food safe for both passengers and crew. Here are some helpful catering best practices:
Check the packaging to understand what kind of food you have bought.
When ordering from a caterer, consider the available space for food preparation, refrigeration, reheating equipment, and private jet storage.
If you are getting food from hotels or restaurants, make sure the packaging works for on-board storage and reheating. Many caterers use standard-sized containers that fit these needs.
Be cautious with fast food and hot dishes that are not from an experienced private jet caterer.
Some passengers may want to have fast food on board, like fried chicken, pizza or burgers. If you bring it on board hot, you can eat it or reheat it within 3 to 4 hours, as long as it is stored properly. However, hot food always carries more risk. Be careful to avoid cross-contamination, and do not leave hot food out too long before eating.
The best practice is to refrigerate the food as soon as it arrives, store it safely to prevent cross-contamination and reheat it just before eating. The goal is to keep the food out of the “danger zone” for as long as possible.
Further Read: The Essential Tips for Private Jet Flight Attendants
When DIY catering is not possible in remote areas, are there other alternatives to explore?
When inflight catering is not available or the safety and quality of food from local restaurants is uncertain, there are other options:
Self-catering using food from local restaurants or hotels.
Order from a caterer at the next stop.
Buy extra food on the way out, especially long-lasting products.
The main goal should be to reduce food safety risks for both passengers and crew while still offering tasty dishes to ensure a high-quality service. Before departure, always check if catering options are available, including restaurants and hotels. You should also confirm with airport authorities whether certain non-perishable foods can be brought on board.
At Dark Wing, food safety is our top priority. No matter where you are going, we work with the best local restaurants and partners to ensure quality service on board. We can arrange successful private jet catering even in remote areas to provide the best solution for your destination and flight needs.
Related: 6 Reasons That DarkWing Inflight Catering Sets the Standard
Pay attention when selecting the drinks you serve
Serving large amounts of fruit juices can be bad for passengers since these juices are often high in sugar. Studies have shown that artificial sweeteners in diet sodas and other processed foods can increase hunger. Alcohol can affect some people more at high altitudes. On long flights, staying hydrated is key. Plain water or unsweetened tea are great options for staying properly hydrated.
Foods to steer clear of on board
Many private jet companies do not allow shellfish meals for the crew because if the jet airline food is contaminated, it can cause more serious reactions, not just stomach issues. Flight crews should also avoid sushi, heavy carb meals like large pasta dishes and raw fish. That is because these can make pilots sleepy and affect their alertness. However, these types of meals might be fine for passengers who want to rest during the flight.
How do cultural differences affect food choices?
Portion sizes usually depend on the passenger’s background. For example, North Americans and people from North Africa or the Middle East tend to prefer large portions, while Europeans and Asians often eat smaller servings.
The way jet airline food is served also differs by culture. Some people like all the food to be on the table at once, while others prefer a meal with multiple courses.
Some good catering practices for private jet flight
Here are some tips for handling or serving food on board:
Wash your hands well before touching food or drinks.
Only touch the cutlery by the handle.
Do not push your thumb above the plate.
Use tongs to handle ice.
Always hold glasses by the stem or base.
Never touch the rim of a glass or cup with your fingers.
Do not use your finger to check the temperature of cooking food.
Always use tongs to pick up used napkins.
Keep raw food separate from ready-to-eat food.
Clean and disinfect work surfaces.
Do not store food on the floor or near bathrooms.
Clean and disinfect work surfaces.
Keep food prep areas and utensils clean.
Food safety and quality are essential for private jet catering. Dark Wing ensures the best service by prioritizing hygiene and temperature control. With us, passengers can enjoy safe and delicious meals, no matter how remote the destination or high altitude.
So, what are you waiting for? Experience the highest standard in private jet catering with Dark Wing. Contact us today to plan your next luxurious and safe in-flight dining experience!
