Originally Posted by PAL62V

So how do they keep these sandwiches chilled when they are in the lounge? From some of the curled edges I have seen in Galleries, methinks that there ain't mch dry ice within miles of them. Where's the dry ice when I see caterers transporting trays of sandwiches to London or NY offices along the footpath for some event or another?
I am no hygiene expert, but the thought that sandwiches (which was the example I gave) cannot sit outside of a 'controlled' environment for a couple of hours seems a little OTT. But hey, I am no expert.
As for the trollies, why can't they be given a decent wipe down for goodness sakes? Surely there are cleaning products around? How would the trollies have been cleaned if the food HAD been available on the return aircraft?