Special Meals

Level: Initial - Duration: 6 Hrs.

Target Population:

• All Employees - EGYPTAIR Inflight Services
• Cabin Crew
• Food Quality Controllers
• Food Handlers at
  • Hospitals
  • Onboard Aircrafts
  • Ships
  • Trains
  • Suppliers Catering

Prerequisites:

• Basic Food Safety Course - Details
• One year Experience

Evaluation Means: Written Exercise

Course Objectives

To provide best practice guidance on managing special meals with particular reference to avoiding cross-contamination and using appropriate advisory labeling in order to eliminate or prevent allergic reactions to foods and make sure that production of food complies with all local, state, and federal requirements relating to the safe handling of special meals.

Course Contents

Module (1): Introduction to Special Meals (SPML)

• Special Meals Facts
• The reasons for Special meals
• Special meals Types
• Total module time

Module (2): Dietary or Medical meals

• Bland Meal (BLML)
• Diabetic Meal (DBML)
• High Fiber Meal (HFML)
• Low  Purine Meal  (PRML)
• Low calorie meal( LCML)
• Low Fat meal (LFML)
• Low Protein  Meal (LPML)
• Low Salt Meal (LSML)
• Vegetarian meal

Module (3): Allergic

• Gluten free Meal (GFML)
• No Fish Meal (NFML)
• Non-Lactose Meal (NLML )
• Peanut or nut Free Meal (PFML)

Module (4): Age

• Baby meal
• Child meal
• Elder meal

Module (5): Ritual

• Muslim Meal (MOML)
• Kosher Meal
• Hindu Meal (HNML)
• Jain Meal (JNML)

Module (6): Other Preferences

• Fruit plate (FPML)
• Sea Food Meal  (SFML)
• Oriental Meal   (ORML)
• Celebration Meal (CLML)
• Japanese Meal  (JPML)
• Chinese Meal (CNML)

Exam