American Airlines flight 203 from Amsterdam to Philadelphia took off after loading up on catering for the flight – only the frozen pasta wasn’t going to stay frozen, because it was stored in a device marked as inoperative and that it should be removed from service. That’s where they stored the pasta, from Amsterdam of all places – the airport Delta was flying to last summer when they poisoned passengers with an inflight meal, forcing a diversion.
Hey @simple_flying I’m really concerned about food safety being ignored by the #FAA in light of passenger meals getting served in broken refrigeration devices by @AmericanAir. Look at this! @aviationbrk @AviationSafety maybe be interested too! pic.twitter.com/38d7D2sRp4
— RidiculouslyOutspoken (@ARidiculous1) January 7, 2025
The Delta maggot flight was also an Amsterdam flight, by the way. I reached out to American Airlines for comment, and will update if they respond.
Food poisoning is no joke. If they didn’t fix this, the result is likely personal ‘explosive decompression’ (from both ends, if you know what I mean). With 200 passengers experiencing that all around the same time, trapped in a metal (sorry, Carbon Fiber Reinforced Plastic) tube, rocketing along at 600mph, 36,000 feet above an ocean, there simply are not enough lavatories on any aircraft. It’d be that scene from Family Guy where they all drink the ipecac (‘Who wants chowdah?’). We seriously do not pay the cleaning crews enough.
@1990 stop posting here, moron.
You’re not funny nor interesting.
@AndyS
You made my day. Thank you.
This is one instance that I think that not much thought was given to the circumstance.
Respectfully, that is not a refrigerator. It is an oven. Though there are some units that are refrigerators that do look like that, but this is clearly an oven.
It may not work, but that doesn’t mean it can’t be used to store things temporarily until another oven is available.
My guess is that the plan was to heat all the others up, and once the first oven is done, they’ll unload it immediately and put all the Frozen entrees from that broken oven into one of the working ones to be heated. I don’t really see a problem with that.
Although this has bad optics, this may not be a concern for food safety. If the meals will be served during the first service, they will be heated and served within about three hours. They will likely not be fully defrosted before heating even if they are not refrigerated. Here the holding container for the meals looks to have some insulation value, too. Without being fully defrosted, the cold inhibits bacteria and mold growth. Depending on the cooking equipment and the controls set, partially defrosted food could end up being overcooked. I commonly freeze and defrost milk to extend the self life of it. Sometimes I heat it to the food safety guidelines to do the same thing.