As DL has moved towards "fresher" meals in recent years, there has always been this thought in the back of my mind thinking of how careful the "cooks" are being to avoid cross-contamination as they rush to prepare all the meals. I used to eat a lot of cold cuts (especially Boar's Head) and was no stranger to high-risk foods when eating out, but years ago I cut back on these foods after watching the deli counter at my local grocery store and seeing how careless they were and the lack of concern for cross-contamination with high-risk deli meats. I have always envisioned the catering kitchens for airline food as being similar to the deli counter since DL serves a lot precut fruit and salads comprised of various high-risk ingredients that you might see in the deli in your local grocery store. I feel like I have really dodged some bullets.