Eccelsa Aviation has the safety of its customers at heart. In this paragraph you will learn which types of food are high-risk foods, the temperature danger zone, which process is required by appointed catering suppliers to guarantee food safety, and the food items you may carry with you on board.

FOOD SAFETY WHEN COOKING
The cooking of food is as important as the way is is prepared and stored. In general Eccelsa Aviation requires that food be cooked to a temperature of at least 75°C or hotter. When food is cooked, it should either be eaten promptly, kept hotter than 65°C, or cooled, covered and stored in a fridge or freezer.

RESTAURANT vs INFLIGHT CATERING
The main difference between a Restaurant and an In-Flight Catering is that for the latter the food is not consumed right after cooking. As described later, food needs to be treated in a very special way to avoid bacteria proliferation.

HIGH-RISK FOODS
Food poisoning bacteria grow more easily on some foods than others. High-risk foods include:

- Raw and cooked meat, including poultry such as chicken and turkey, and foods containing these, such as casseroles, curries and lasagne
- Dairy products such as custard, and dairy-based desserts like custard tarts and cheesecake
- Eggs and egg products such as quiche
- Smallgoods such as hams and salamis
- Seafood, such as seafood salad, patties, fish balls, stews containing seafood and fish stock
- Cooked rice and pasta
- Prepared salads like coleslaw, pasta salads, and rice salads
- Prepared fruit salads
- Ready to eat foods including sandwiches, rolls, and pizza that contain any of the food above.

TEMPERATURE DANGER ZONE
High-risk foods are carefully kept out of the 'temperature danger zone' of

between 5°C and 65°C. In fact, Eccelsa Aviation's certified catering service - in compliance with civil aviation regulation - blast chills all cooked food.

BLAST CHILLING
Blast chilling means that the temperature in the centre of foods is lowered from +70°C to +3°C as quickly as possible. Blast chilling of cooked food not only prevents bacteria proliferation but also prolongs product conservation time and results in succulent food that, after regeneration, will have all the flavour of a freshly cooked product.

Uncooked food such as sandwiches are stored immediately after preparation at a temperature of 3°C.

All food is stored in specific sealed heat-isolating boxes that are kept at controlled temperature until on-board delivery.

SECURITY CONTROLS
After 9/11 security measures, including controls on catering, have been strongly intensified. Food not originating from certified catering services - i.e. catering companies who undergo detailed, specific and continuous scrutiny by competent authorities - is checked thoroughly oftentimes to the detriment of its integrity and might even be prevented from passing security controls altogether.

GUARANTEED ON-BOARD DELIVERY
To guarantee that food is delivered to your aircraft intact and safe, Eccelsa Aviation recommends using certified catering services only.

In Olbia there is currently only one officially certified catering service - Cortesa Inflight Catering. It is Eccelsa Aviation's appointed catering supplier.

IS THERE ANY FOOD AT ALL THAT I CAN CARRY WITH ME ON BOARD?
Yes, there is. You may carry with you any whole, unprepared food for which you can attest its origin, for instance by means of purchase receipt. Whole fruit bought at a local supermarket is a good example.