Old Sep 22, 20, 11:12 pm
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Originally Posted by mhbnyc View Post
Health purposes being the most important, what are the main differences here that cause airlines to take these measures compared to restaurants?
I am not a health expert. But here is my 2 cents.

For example, when you buy a McChicken from McD, it means to be consumed in moments (in restaurant, car, or home). Only a limited number of people will have access to your food (the cook and the "packer").

But airline food are meant for storage. There are teams of people who have access to the food. And you can't have food poisoning on the plane (Seriously - you want to see 100+ people all waiting for the lavatories?).

So airline food are treated in a higher scrutiny over restaurant food.
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