Sanitation in the Food Service Operation

Abstract

In 1975, 343 passengers and one crew member aboard a chartered commercial aircraft were served a snack of ham and omelettes. Shortly before the plane landed, the crew member and 196 of the passengers were afflicted with a gastrointestinal illness characterized by diarrhea, vomiting, abdominal cramps, and nausea. Most of these persons required hospitalization.¹ One death was later reported: that of the manager of the catering firm responsible for the food's preparation. He had com mitted suicide.