Dear sir,

Reference the article
Two flies, to serve: How the food from British Airways First Class Executive lounge is no better than your average burger van
http://www.dailymail.co.uk/news/arti...or-rating.html

The relevant inspection report has been released following a freedom of information request and is available here:
http://www.joe.org.uk/ba.pdf

The findings include:

Out of Date Ingredients Used: eggs and quince beyond their safe use-by date were being served to passengers.

Meat Stored at Room Temperature: ham sandwiches and cooked ham left at 16°C/61°F. The maximum safe temperature is 8°C/46°F

Hot Food Not Hot Enough: sausages and scrambled eggs left at 50°C/122°F. The minimum safe temperature is 63°C/145°F

Kitchen Dirty: 7 separate areas were found to be so dirty they needed an immediate thorough cleaning.

Cross Contamination of Food: a member of staff handled raw salmon, then immediately performed other kitchen duties without removing their gloves, or washing their hands, risking cross-contamination.

No Training Records Available: Compass did not pass on their training records to BaxterStorey, so BS was unable to hand any record of compliance with training standards to the inspector.

Risk of Access by Rats, Mice and Insects: a long gap in a kitchen back door required immediate filling to minimise pest entry points.

The FlyerTalk online community are discussing the results in this thread:
http://www.flyertalk.com/forum/briti...or-rating.html

Kind regards,

Sixth Freedom.