Originally Posted by Andrew Yiu

787 has steam ovens so it tends to cook the food better. You shouldn't see as much water in the dishes now with galley plating as the flight attendant is manually plating the dish so they are not going to pour the watery sauce onto the dish as well. We're not the only airline with that issue, I've seen similar on my flights on CX, BA in J - believe it has something to do with the ovens and the fact that the beef has to be pre-cooked (hence you see the piece of bread we put under the steak to absorb some of it). Hopefully with steam ovens and galley plating your beef will be better! Keep me posted on your experiences.

Originally Posted by tireman77

I have never ment Ben, I do not know Ben and I am not a mindreader, but here is what I believe he meant to say by the last line in his comment is that he is flabbergasted that people would not think that food safety is analyzed, controlled and monitored throughout the industry, let alone Air Canada.

Originally Posted by rbphilip

It sounds like a good idea to me.

Now ... is my flight YYZ-IST in 4 weeks considered "Asia"?

Originally Posted by zkzkz

This all looks great except just one thing.... Medium cheddar? I love cheddar as much as the next guy but it's for ham and cheese sandwiches, not on a cheese plate alongside Stilton and Brie. Hopefully there'll be enough choices on the plate to meet everyone's preferences.

Originally Posted by winnipegrev

Keep in mind those often criticizing AC J service are not necessarily those who regularly pay for it, so if you think AC is telling people to suck it up they likely aren't directing that to the people these service changes actually impact.

Criticizing AC for plating meals is a new low. Concerned about how AC views sanitation, really? I'll bet the conditions on ACs aircraft in the galleys are cleaner than the vast majority of Canadian restaurants. ACYYZ/SD has already said they undergo training for handling, plus they want to use gloves anyways as to not burn themselves - that should be the end of the story and any concern. Straight from the horses mouth (sorry ACYYZ/FA, you're the horse!). The nitpicking of AC and its FT representatives to death over a service improvement is extremely lame.

Wondering what difference replating has over the previous warm-and-go meals are you serious? Do you really just eat for calories, is eating not an experience for anyone? At a restaurant would it make no difference if your meal was served on a McDonalds wrapper instead of a proper dish? Andrew pointed out presentation makes a big difference to enjoyment, and that he views hygiene concerns on an aircraft no differently than a restaurant. What is wrong with that explanation? Do you honestly expect him to provide you with the PDF memo for FA food preparation directives? Frankly I'm surprised he'd respond at all.

You'd think from peoples reactions here that FAs are scooping portions with their hands and replating them. I'm sure Andrew Yiu and Ben's reactions are sarcastic because they are in disbelief some here think hygiene wouldn't be taken into account.

Originally Posted by Andrew Yiu

Yes that's exactly it and winnipegrev summed up up nicely as well. I spoke to Ben last night specifically about this thread and asked him to help monitor it as well. As mentioned here by us many times, happy to address any feedback (good or bad) but please base it on actual experiences; not some made up stuff - such as bending this and claim it's a cost cutting exercise, assuming bad hygiene without a clear understanding of how things work but did not want to ask and instead took the accusation route (and thanks to YYZ/SD for addressing that point too).

So getting back on topic, I am happy to continue answering any questions or feedback related to the original post as my team built these changes and it's been many months in the working.

Originally Posted by Q Shoe Guy

Well Andrew, I don't believe winnipegrev( who could work for you on Portage Avenue )summed it up well at all ! He offered few valid points apart from a few straw man arguments. The point being made (YYZ/SD whom I know works hard and does a stellar job for you) misrepresented what I was talking about. I certainly hope that the flight attendants would not take hot crocks of food from the ovens using bare/latex covered hands, just like I hope they are following certain food handling standards as using latex gloves when handling food/plating it and not the dirty oven mitts. Perhaps having a hair net and mask too (see that often here in Tokyo). Even been to see the caterers in action, you were there with us, and they were dressed top to bottom with barely an eyeball visible. We all know that the food factories (should be) sterilizing the carts/utensils etc. The point others are alluding to it that the galleys are not hygienic . And really let's be frank with regards to cleanliness in ANY aircraft cabin that it would not take much to sicken folks. That doesn't even count the nut bar pax who go stocking feet/bare feet into the lavs and then traipse through the galley's on the way back to their seats, nor the scores of people who don't regularly wash their hands. Also an additional difference is that you instead of just unwrapping crocks and putting them on trays, you are heating up larger pans of food and placing on plates in what some argue is in less than sanitary food preparation areas. And this applies to food handling protocols etc.

Originally Posted by superangrypenguin

AA does that. They are cooked per portion and then turned upside down and dumped onto the plate (aka beef would be in a metal carton, cooked, and then dumped upside down). Does AC do this Andrew as well?

Originally Posted by tireman77

As for all the hygiene issues you list, I don't see how the new procedure would be different than current in terms of food safety.

Originally Posted by gabdusch

+1. Now that cheese is served "tableside", will you consider offering a broader choice, maybe slightly more adventurous? I'd love to see a good bleu in there. Honestly, and I mean no disrespect, but after a recent trip AKL-NRT-YYZ the difference between NZ and AC on the cheese department was like comparing a Porsche to a Mazda...

Originally Posted by theseatbelt

Ever been to a chinese restaurant kitchen in Chinatown?

As Ben said... this is no different from other top tier airlines providing food so I don't see any difference. I have got sick from restaurant food before, but yet to have get sick from airline food. While I complain a lot about things like boarding queues and carry on luggage sizers, I have confidence in AC providing safe to eat meals.

Originally Posted by Q Shoe Guy

Did you know that there is no government body that regulates aircraft hygiene ! In fact many airlines will not even discuss their cleaning methods/cleanliness standards.