In this issue we will start a series addressing food allergies. We will test your knowledge of what food intolerance vs. food allergies are, what is cross-contact, the ability to identify allergens on food labels, breaking down the different types of food allergies, and much more.
Corporate Flight Attendant News E-Letter 1 Volume 6, Issue 1 Corporate Flight Attendant News E-Letter Educating the community one news issue at a time. Volume 6, Issue 1 August 2010 ISSN 1932-4464 Our mission is to inform our loyal readers on today‘s issues that shape the corporate flight attendant. Customer satisfaction is our focus in our ongoing quest to exceed the goals for market, professional and personal growth. Each electronic publication is free to corporate flight attendants and aviation personnel throughout the world. I told you he was allergic to nuts! Page 7 NBAA 15th Annual Flight Attendants / Flight Technicians Conference Page 12 Want to advertise? Email: [email protected]What is foodborne disease? What is foodborne disease? Foodborne disease is caused by consuming contaminated foods or beverages. Many different disease-causing microbes, or pathogens, can contaminate foods, so there are many different foodborne infections. In addition, poisonous chemicals, or other harmful substances can cause foodborne diseases if they are present in food. More than 250 different foodborne diseases have been described. Most of these diseases are infections, caused by a variety of bacteria, viruses, and parasites that can be foodborne. Other diseases are poisonings, caused by harmful toxins or chemicals that have contaminated the food, for example, poisonous mushrooms. These different diseases have many different symptoms, so there is no one "syndrome" that is foodborne illness. However, the microbe or toxin enters the body through the gastrointestinal tract, and often causes the first symptoms there, so nausea, vomiting, abdominal cramps and diarrhea are common symptoms in many foodborne diseases. Many microbes can spread in more than one way, so we cannot always know that a disease is foodborne. The distinction matters, because public health authorities need to know how a particular disease is spreading to take the appropriate steps to stop it. For example, Escherichia coli O157:H7 infections can spread through contaminated food, contaminated drinking water, contaminated swimming water, and from toddler to toddler at a day care center. Depending on which means of spread caused a case, the measures to stop other cases from occurring could range from removing contaminated food from stores, chlorinating a swimming pool, or closing a child day care center. What are the most common foodborne diseases? The most commonly recognized foodborne infections are those caused by the bacteria Campylobacter , Salmonella , and E. coli O157:H7 , and by a group of viruses called calicivirus, also known as the Norwalk and Norwalk-like viruses. (Continues on page 5) http://www.cdc.gov /
Our mission is to inform our loyal readers on today‘s issues that shape the corporate f l ight attendant. Customer satisfaction is our focus in our ongoing quest to exceed the goals for market, professional and personal growth. Each electronic publication is free to corporate flight attendants and aviation personnel throughout the world.
What is foodborne disease?Foodborne disease is caused by consuming contaminated foods or beverages. Many different disease-causing microbes, or pathogens, can contaminate foods, so there are many different foodborne infections. In addition, poisonous chemicals, or other harmful substances can cause foodborne diseases if they are present in food.
More than 250 different foodborne diseases have been described. Most of these diseases are infections, caused by a variety of bacteria, viruses, and parasites that can be foodborne. Other diseases are poisonings, caused by harmful toxins or chemicals that have contaminated the food, for example, poisonous mushrooms. These different diseases have many different symptoms, so there is no one "syndrome" that is foodborne illness. However, the microbe or toxin enters the body through the gastrointestinal tract, and often causes the first symptoms there, so nausea, vomiting, abdominal cramps and diarrhea are common symptoms in many foodborne diseases.
Many microbes can spread in more than one way, so we cannot always know that a disease is foodborne. The distinction matters, because public health authorities need to know how a particular disease is spreading to take the appropriate steps to stop it. For example, Escherichia coli O157:H7 infections can spread through contaminated food, contaminated drinking water, contaminated swimming water, and from toddler to toddler at a day care center. Depending on which means of spread caused a case, the measures to stop other cases from occurring could range from removing contaminated food from stores, chlorinating a swimming pool, or closing a child day care center.
What are the most common foodborne diseases?The most commonly recognized foodborne infections are those caused by the bacteria Campylobacter, Salmonella, and E. coli O157:H7, and by a group of viruses called calicivirus, also known as the Norwalk and Norwalk-like viruses.
Dr. Beau Altman, creator of FACTS® and EASI®, and his HBAcorp Advisors, are introducing an “alternative” initial and recurrent training for business aviation
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The curriculum is fundamental and interactive with a focus on human factors and state-of-the-art safety technology. Partici-pants bring to their flight operation an enhanced level of crisis and emergency response-ability, not just a paper certificate.
ASCERT™ differs from other training in curriculum, teaching method, prestigious trainer/consultants, and by offering these training alternatives:
#1: Off-site: Recurrent Training. This powerful, two-day open enrollment program delivers a nonspecific aircraft cur-riculum which includes a take-back-to-the-hangar to-do list for aircraft specific essentials.
#2: On-site: Initial and Recurrent Training (Client’s hangar). Why not let us, that’s HBAcorp, with 30+ years experience in business aviation cabin emergency training, be your training consultants. This alternative provides cost savings and overall flexibility. We offer a unique consultant retainer schedule. We will personalize ASCERT™ to your operation; the syllabus can be submitted to the FAA for approval, provide a trainer’s tool kit, and provide continuing ASCERT™ consultation.
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Participant Benefits Participants will be able to:
1. Meet and document compliance with applicable FAR Parts 91, 135, international aviation regulations, and IS-BAO “Best Practices.”
2. Define and apply to aviation operations the safety con-cepts of hazard identification and minimum acceptable risk.
3. Review and practice Safety Management Systems and Crew/Passenger Resource Management (CPRM).
4. Describe and show methods to deal with human factors in emergencies including crisis and emergency stress management and post traumatic stress disorder (PTSD).
5. Classify and perform different types and styles of “situational leadership” and assertive communications.
6. Discuss and carry out strategies of decision-making for crisis and emergency preparedness and response.
7. Identify and demonstrate how to employ emergency equipment and procedures for his/her specific aircraft.
8. Access and put into practice his/her knowledge of aviation safety, crisis and emergency preparation and response in the briefing room and on the flight mission.
MEETS THE INTENT OF APPLICABLE AVIATION SAFETY TRAINING REGULATIONS AND IS-BAO “BEST PRACTICES”
Whether they're working for a Hollywood star or a Head of State, the world of the celebrity chef means little to them; yet these talented 'backroom' boys and girls consistently turn out exquisite food that would grace any Michelin-starred restaurant. Your high net worth passengers won't tolerate anything less than perfection when it comes to catering and the chef knows that as well as ruining your trip, a mistake could ruin his business.
BlueSky News would like to know about your favorite caterer so that their online newsletter can share your recommendations with their readers.
So here is what they would like to know:
Simply tell us where they are in the world and what sets them apart from the rest - and we'll publish your comments right here. Maybe they've earned your admiration by going 'above and beyond the call of duty', or helped you out of a tight fix?
We're not judging their culinary expertise; we're not qualified to do so. This is about customer service, professionalism and reliability. If you're taking the trouble to nominate your caterer, we think it follows that the standard of their cuisine and the quality of their produce adequately meets your, or your company's, criteria.
Every catering company nominated will be name-checked (with a link to their website) and the company that receives the most recommendations by December 31st will be presented with the BlueSky Most Recommended Private Jet Caterer Of The Year award along with a complimentary advertising package to help promote their business through 2011.
Campylobacter is a bacterial pathogen that causes fever, diarrhea, and abdominal cramps. It is the most commonly identified bacterial cause of diarrheal illness in the world. These bacteria live in the intestines of healthy birds, and most raw poultry meat has Campylobacter on it. Eating undercooked chicken, or other food that has been contaminated with juices dripping from raw chicken is the most frequent source of this infection.
Salmonella is also a bacterium that is widespread in the intestines of birds, reptiles and mammals. It can spread to humans via a variety of different foods of animal origin. The illness it causes, salmonellosis, typically includes fever, diarrhea and abdominal cramps. In persons with poor underlying health or weakened immune systems, it can invade the bloodstream and cause life-threatening infections.
E. coli O157:H7 is a bacterial pathogen that has a reservoir in cattle and other similar animals. Human illness typically follows consumption of food or water that has been contaminated with microscopic amounts of cow feces. The illness it causes is often a severe and bloody diarrhea and painful abdominal cramps, without much fever. In 3% to 5% of cases, a complication called hemolytic uremic syndrome (HUS) can occur several weeks after the initial symptoms. This severe complication includes temporary anemia, profuse bleeding, and kidney failure.
Calicivirus, or Norwalk-like virus is an extremely common cause of foodborne illness, though it is rarely diagnosed, because the laboratory test is not widely available. It causes an acute gastrointestinal illness, usually with more vomiting than diarrhea, that resolves within two days. Unlike many foodborne pathogens that have animal reservoirs, it is believed that Norwalk-like viruses spread primarily from one infected person to another. Infected kitchen workers can contaminate a salad or sandwich as they prepare it, if they have the virus on their hands. Infected fishermen have contaminated oysters as they harvested them.
Some common diseases are occasionally foodborne, even though they are usually transmitted by other routes. These include infections caused by Shigella, hepatitis A, and the parasites Giardia lamblia and Cryptosporidia. Even strep throats have been transmitted occasionally through food.
In addition to disease caused by direct infection, some foodborne diseases are caused by the presence of a toxin in the food that was produced by a microbe in the food. For example, the bacterium Staphylococcus aureus can grow in some foods and produce a toxin that causes intense vomiting. The rare but deadly disease botulism occurs when the bacterium Clostridium botulinum grows and produces a powerful paralytic toxin in foods. These toxins can produce illness even if the microbes that produced them are no longer there.
Other toxins and poisonous chemicals can cause foodborne illness. People can become ill if a pesticide is inadvertently added to a food, or if naturally poisonous substances are used to prepare a meal. Every year, people become ill after mistaking poisonous mushrooms for safe species, or after eating poisonous reef fishes.
Related links:
Surveillance for Foodborne Disease Outbreaks (PDF – 573 KB)
• Preliminary FoodNet Data on the Incidence of Foodborne Illnesses
What is the difference between a food intolerance and a food allergy?
Food IntoleranceIt is easy to confuse food intolerance with food allergy because both can have similar symptoms and can cause some of the same signs and symptoms. With food intolerance, however, one usually gets only mild symptoms. It may be something as simple as an upset stomach. (A common example of food intolerance is lactose intolerance—a condition in which a person is missing a certain enzyme necessary to digest dairy proteins. If dairy is consumed, the result is loose stools, gas, and nausea. Another common example of food intolerance is a reaction to MSG. MSG, or monosodium glutamate, a white-colored additive used to enhance the flavor of food. It is a fermented mixture of glutamic acid, sodium, and water and is used mainly in Asian cooking. While a food intolerance can make you miserable, food allergies are generally more dangerous. They're the most common cause of life-threatening allergic reactions. If you do have a food allergy, you'll need to take steps to avoid the allergy-
causing food and be prepared to respond to an allergic reaction.
Food Allergy There is no cure for a food allergy; strict avoidance of the allergy-causing food is the only way to prevent a reaction.
A Food Allergy is an allergic reaction which occurs when the body's immune system overreacts to an allergen; in this instance, a
food protein. The white blood cells produce an antibody to this allergen. When this antibody comes in contact with the particular food protein, it promotes production and release of certain chemicals called "mediators." These mediators act on various parts of the body, mainly the skin,
throat, airways, intestines, and heart. The effects of the mediators on organs and other cells cause the symptoms of the allergic reaction. Any food has the potential to cause an allergic reaction, but only a few foods account for most food allergies. In fact, about 90% of food allergies are triggered by one of these eight foods: dairy, egg, wheat, soy, peanuts, tree nuts, fish and shellfish.
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Help! Help! My child is having an reaction to some food! What did you put in his salad?
I told you he was allergic to nuts!
Food allergies affect close to 4% of the general population, or approximately 11 million Americans. Milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat account for 90% of all food-allergic reactions. There is no cure for food allergy; strict avoidance of the allergy-causing food is the key to preventing allergic reactions. According to “Food Allergy & Anaphylaxis Network”
With our flying schedules ramping back up, our passengers will forget to remind us of their food allergies and so we will need to refresh ourselves of some of the dangers of food we are serving on the airplane.As always, please ask your perspective catering company about what in the products there are making. Paula Kraft from Tastefully Yours Catering bring you the following series on Food Allergies.
No food is completely "allergy free" since one can be allergic to just about any food!
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In other words, a food allergy is an exaggerated immune system reaction that occurs soon after eating a certain food. Even a tiny amount of the allergy-causing food can trigger signs and symptoms such as digestive problems, hives, swelling of the lips, face, tongue and throat, trouble breathing, and dizziness or fainting or swollen airways. It can also cause nausea, vomiting, cramping and diarrhea — signs and symptoms that often occur with a food intolerance as well. In some people, a food allergy can cause severe symptoms or even a life-threatening reaction known as anaphylaxis.
With a food allergy, steps occur that condition your body to respond to certain foods:
• Your immune system mistakenly identifies a specific food as a harmful substance.
• Your body produces antibodies to fight the culprit food.
• The next time you eat even the smallest amount, perhaps as little as a molecule of that food, the antibodies sense it and alert your immune system.
• Your immune system then releases histamine and other chemicals into your bloodstream, which caises food allergy symptoms.
Unlike a food allergy, a food intolerance generally doesn't involve the immune system. If you have a food intolerance, you can probably eat small amounts of the food without a reaction. By contrast, if you have a food allergy,
eating even the tiniest amount of the food may trigger a serious allergic reaction. We, as food service providers, must keep in mind that food allergies are allergic disorders, not food preferences. For many people, food allergies can be quite serious.
Common food intolerance conditions that are often mistaken for food allergies include: In the above paragraphs we talked about the difference between food intolerance and food allergies, our next step is to address some of the symptoms that may look like a food allergy but really is just a intolerance.
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It’s the molecules that can kill when someone has a severe food allergy.
The present NBAA Flight Attendants Committee (FAC) Chair Scott Arnold, AirCare Solutions Group, announced that on this Fifteenth Year anniversary, The “Flight Attendants Conference” is now officially the Flight Attendants/Flight Technicians Conference. With over 140 attendees, it has also grown into a 3-day event as the conference also included a NBAA PDP L2 course and the Lead/Manager Flight Attendant/Technician Roundtable Meeting held on the Thursday, June 24, 2010.
For the second year in a row 25 industry leaders were in attendance for The Lead / Manager Flight Attendant/Technician Roundtable moderated by Mary Ann Fash, The Boeing Company, Jackie Kolesar, Dow Corning, Dodie Thomas, Altria Client Services (all FAC Members). Topics of discussion included; IS-BAO Certification, Manuals & SOP’s, SMS, Risk Assessment, Food Safety, On-Line Training, Uniforms, etc. A recurring concern is crew duty on long-range jets and scheduled duty rest. The Leadership Roundtable is an RSVP only event.
“Creating and Achieving Goals for your Success”, instructed by Shari Frisinger, Cornerstone Strategies, LLC was the PDP L2 course offered this year. Attendees learned the three classic reasons people don’t achieve their goals, the five components of setting achievable goals and the eight steps to increase your success rate.
Scott Arnold, FAC Chair and Mary Ann Fash, FAC Vice Chair opened the conference with a wonderful media presentation and welcomed all of the attendees. Last years conference held in New Orleans, LA hosted 115 attendees.
No Plane, NO Gain! Updating the group on key issues affecting Business Aviation were NBAA Senior Vice President of Operations, Steve
Brown and Mike Nichols; Vice NBAA President of Operations, Education and Economics; as well as Dan Burkhart, NBAA Director of Regional Programs. Topics of discussion were security and environmental issues of Business Aviation in a global market. Updates on DOT, FAA, TSA, and IRS were also covered.
Former US Navy Blue Angels Commander, George Dom, underscored the element of TRUST in his fabulous Keynote presentation. We now all know the definition of the OODA LOOP: Observe, Orient, Decide Act, when it comes to making split second critical decisions. His primary message was Trust. Trust is the key to having a team and to measure your ability as a “team” member through your communication, respect, honesty loyalty, camaraderie, determination and productivity. All of these contribute to a person’s integrity, which is a measurement of a person’s trustworthiness.
FAA Cabin Safety Inspector for Alaska and former Flight Attendant, Rebecah Huelskoetter and FAA’s Western Pacific Runway Safety Program Regional Manager, Dave Kurner, presented, “What’s Outside Your Window?” Mr. Kurner explained how runways are designed to handle air and ground traffic and familiarized the group on runway signage. Ms. Huelskoetter discussed the Flight Attendant/Technicians role in surface contamination from a CRM perspective and the importance of the cabin crewmember knowing they also have a voice.
“Maintaining Your Composure at any Altitude”. Situational awareness both internally and externally was the basis of Shari Frisinger’s, CornerStone Strategies, LLC presentation. Assessing your actions, reactions and perceived triggers are critical techniques for keeping
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NBAA 15th Annual Flight Attendants / Flight Technicians Conference was held in San Diego, CA on June 24-26, 2010. If you missed this event our featured writer Virginia Lippincott gives a in-depth prospective of the events happenings.
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Addison Airport (ADS) / Dallas Fort Worth (DFW), Dallas Love Field (DAL) / Dallas Executive Airport (RBD) and surrounding airports .
Dear Readers,
Summer is in full swing for a few more days so enjoy the remaining bar-b-ques and time at the beach! For those interested in late summer meteorology, we're seeing some interesting weather envelopments around the country. Vacations are coming to a close and most people are gearing up and getting ready to head back to work. For those who were unable to take a summer vacation due to the slow economy, we hope that busier and better economic times are right around the corner!
In this issue we will start a series addressing food allergies. We will test your knowledge of what food intolerance vs. food allergies are, what is cross-contact, the ability to identify allergens on food
labels, breaking down the different types of food allergies, and much more.
Many of you are wondering how to stay involved in aviation and I have just the ticket. In many regions there is a business aviation association and you should find out where they meet and join. These groups provide you an opportunity to meet your local aviation departments managers/dispatchers/pilots and your participation in that association will open up new doors for you. So get out there and associate with your local association, you will be surprised at what is around that corner.
composed and in control when faced with challenging situations or individuals.
SMS (Safety Management Systems), Risk Management & ICAO Standards, presented by Kathy Perfetti, IBAC. Ms. Perfetti addressed both the overall flight department requirements but more importantly the risk assessments in the cabin and relating to Cabin Safety. This information and knowledge is essential based on the FAA’s future requirements of all 14 CFR Part 135 flight operations to maintain a SMS program. She explained the system of best practices developed by the industry for the “Gold Standard” of operations.
Dr. Beau Altman, HBACorp, “the Grandfather of Corporate Aviation Crew safety”, presented, “To Brief or Not to Brief: There is NO Question!” Beau reviewed passenger behavior and basic human psychology when individuals are faced with an emergency situation. He underscored the importance of safety briefings, (demonstrated by Virginia Lippincott), in order for “all passengers and crewmembers onboard to be Response-able, informed and knowledgeable” in the event of an emergency. Beau coined the phrase, “CPRM”: Crew and Passenger, Resource Management,
The History of the Flight Attendants Conference, presented by Virginia Lippincott, current FAC Advisory Chair, who has been with the committee since its inception, briefed the attendees on goals, accomplishments and challenges over the past fifteen years. Virginia highlighted several speakers who have lived through accidents and whose emotional presentations, “underscore why we are here, why we train.” Virginia, who served as Chair and Vice Chair for five years, applauded the valued contributors, vendors and committee members
who have volunteered their time and expertise to help create the many successful conferences.
Friday’s presentations concluded by celebrating the Fifteenth Annual Conference by honoring one of the FAC original members, Dr. Beau Altman. He was presented with the prestigious NBAA Silk Scarf Award. Beau’s longstanding dedication and contributions towards Business Aviation and the Flight Attendant Committee was a well- deserved and moving recognition.
Saturday began with the presentation of the Flight Attendant/Flight Technician Scholarship Awards. This year, 40 scholarships were awarded (valued over $45,000) and formerly presented to all of the attending recipients.
Deep Water Survival presented by Richard Martin, Survival
Systems USA, Ken Burton, STARK Survival Training and
Robert Benton, Winslow LifeRaft Company. Did you know the average water temperature in the Atlantic Ocean is 55 degrees? Seven hours of open exposure can cause 2nd and 3rd degree burns. The Q & A portion consisted of a lot of questions regarding the Westwind aircraft that ditched three nautical miles off the coast of Norfolk Island with seven passengers and crew.
Social Media presented by Scott Arnold, AirCare Solutions Group, Elaine Lapotosky, Jet Professionals, LLC, and Mike Nichols, NBAA, demonstrated along with marvelous visual arts, how Facebook, LinkedIn, Twitter and NBAA Airmail used as technology tools, can optimize your career and the impact they have on positional employers in both positive and negative ways.
The Catering Working Group once again coordinated this year’s Minute Clinics, by educating the attendees on topics relevant to both catering and stocking corporate aircraft.
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Dr. Beau Altman receiving prestigious NBAA Silk Scarf Award
1. Understanding Food Allergies presented by Paula Kraft, Tastefully Yours. The Big 8 food allergens: egg, dairy, soy, wheat, peanut, tree nuts, fish & shellfish. Paula educated the group on the difference between food Intolerance & food allergy. Massachusetts is the first state to pass a law requiring “food preparers” to provide a Food Allergy reference book.
2. Miriam Dawson and Greg Hoffman, Air Gourmet, presentation on “Making Sure Your Special Requests Turn Out Special”, educated the group on what’s involved with ordering, receiving and packaging those “special” meals for both human and our four legged passengers.
3. Mark or Sear? Cooking Terminology was the focus of MonaLisa Shaheen, Rudy’s Inflight. Kosher or Jewish Style, (no pork or shellfish) vs. Glut Kosher, (never mix meat and dairy, and food must be served with the seal intact), were explained in detail.
4. Understanding the Date Coding System, presented by Linh Nguyen, B.E. Princess discussed the shelf life and recommended use timetable for a variety of products and onboard service supplies.
Personal Travel Kits, presented by Lucinda Trozze and Cyndee Irvine, FAC Members, helped explain how missing tools and supplies can be a determent to a flight. An excellent collection of products, which were donated by various conference sponsors, were distributed to the attendees in a handy carry kit.
The last panel presentation was the CL605 Flexjet Crew who shared their anatomy of an onboard smoke and fire event/unplanned evacuation. Captain Tom Blanton, First Officer Jeremy Stoker, and Flight Attendant Debra Turner underscored the element of trust and
dependency on each other’s roles in their emergency. It was CRM in action.
A number of conference giveaways (valued at over $7,200) were awarded to attendees by randomly drawing their names throughout the conference. Some of the gifts included aircraft models, gift certificates, cashmere blankets, shirts, jackets and caps, luggage, smoke hoods, an iTouch and an iPad!
The conference concluded with the Flight Attendants Committee Chair, Scott Arnold and Vice Chair, Mary Ann Fash thanking everyone and announced the 16th Annual NBAA Flight Attendants/Flight Technicians Conference will once again be held in San Diego, CA June 16-18, 2011.
CL605 Flexjet Crew who shared their anatomy of an onboard smoke and fire event/unplanned
Understanding Food Allergies presented by Paula Kraft, Tastefully Yours
• Absence of an enzyme needed to fully digest a food. A common example is lactose intolerance — which can cause bloating, cramping, diarrhea and excess gas.
• Irritable bowel syndrome. This chronic condition can cause cramping, constipation and diarrhea.
• Food poisoning. Commonly caused by consuming bacteria in spoiled food or other toxins, food poisoning can cause severe digestive symptoms.
• Sensitivity to food additives. Some people have digestive reactions and other symptoms after eating certain food additives. For example, sulfites used to preserve dried fruit, canned goods and wine can trigger asthma attacks in sensitive people.
• Recurring stress or psychological factors. Sometimes the mere thought of a food may make you sick. The reason is not fully understood.
• Celiac disease. This chronic digestive condition is triggered by eating gluten, a protein found in bread, pasta, cookies, and many other foods containing wheat, barley or rye. Signs and symptoms of celiac disease include diarrhea, abdominal pain and bloating. While celiac disease involves an immune system response, it's a more complex food reaction than a food allergy.
About the Author: Paula Kraft is President and founder of Tastefully Yours Catering in Atlanta Georgia, a full service aviation catering company operating in its 30th year. Paula has dual B.A.s in Food and Nutrition Science and Adult and Secondary Education from Auburn University. Continuing education courses she has completed include: The Culinary Institute of America, Comsource HACCP( Hazard Analysis Critical Control Point) certified training program for vendors and manufacturers, and various culinary and food safety training programs. She has been a Food Stylist for numerous national companies and gourmet food catalog houses.
Paula is an active member of the National Business Aviation Association (NBAA); she chairs the NBAA Caterers’ Working Group, and is the Catering Representative to the NBAA Flight Attendant Committee. Other
memberships include: The International Caterers’ Association, National Association of Catering Executives, Women in Aviation, the National
