Just flew QF 29 and QF30 - very ordinary experience

[RickyT84]

Had the quiche (tomato, spinach and cheese) on my HKG-BNE flight on Wednesday and found it quite good. I was seated in row 23 (bulkhead) and think that the quiche was heated just right. It was also served with a strawberry yogurt which was good in terms of portion.

Having said that, it was a downgrade in terms of quantity given that a full hot breakfast was served on the HK-AU route a couple of years back .

 

[katiebell]

I have not flown QF Y class internationally for a while but found our flights to and from HK were very ordinary...paid for exit row seats and loved the extra leg room but the seating itself was so narrow and hardly any cushioning in the seat itself....the meal on the way over was OK (pasta) but my husband had the pre ordered fish and it was only luke warm, thought it might be dodgy to continue eating it so he didn't bother. When he told the CS she said you should have told me I could re heat it ......not sure that's a healthy option either. Yesterdays breakfast coming into Melbourne was dreadful too, quiche in a cardboard box, it was bordering on being inedible again only luke warm..I know its a first world problem but standards certainly seem to have dropped, I think I have had better in the past.

Nothing first world about lukewarm food complaints. Food kept at the wrong temperature is a serious risk and food poisoning causing D&V at 30 000 ft is no joke.

The same food hygiene laws that exist on the ground should apply to airlines at a minimum

 

[njba]

When he told the CS she said you should have told me I could re heat it ......not sure that's a healthy option either./QUOTE]

It's a bit tough to criticize and not let them do anything to fix the problem. Honestly, I was a little surprised that the FA offered that. I was expecting for you to say "the FA just said sorry and moved on."

 

[MEL_Traveller]

It's a bit tough to criticize and not let them do anything to fix the problem. Honestly, I was a little surprised that the FA offered that. I was expecting for you to say "the FA just said sorry and moved on."

The food is cooked and then snap chilled. I can't see the health risk in heating it, finding out it's not hot enough, and then heating it some more? Don't we all do the same thing with leftovers in the microwave? You heat it, pull it out, stick your finger in it (or stir it or whatever) then put it in some more. I'm not sure where all the germs enter the food in the process.

 

[tea&coffee]

Nothing first world about lukewarm food complaints. Food kept at the wrong temperature is a serious risk and food poisoning causing D&V at 30 000 ft is no joke.

The same food hygiene laws that exist on the ground should apply to airlines at a minimum

The standards airlines adhere to are far higher than on the ground. The food on board isn't cooked from raw, it's been cooked and then blast chilled on the ground, you could eat it uncooked on board direct from its chilled state with absolutely no risk.

Even if the food wasn't piping hot, as it's cooked immediately before service it hasn't been in a dangerous temperature zone for long enough to cause an issue.

 

[Quickstatus]

The food is cooked and then snap chilled. I can't see the health risk in heating it, finding out it's not hot enough, and then heating it some more? Don't we all do the same thing with leftovers in the microwave? You heat it, pull it out, stick your finger in it (or stir it or whatever) then put it in some more. I'm not sure where all the germs enter the food in the process.

Nothing to stop anyone taking food onboard bought from the terminal outlets......Or:

 

[katiebell]

The standards airlines adhere to are far higher than on the ground. The food on board isn't cooked from raw, it's been cooked and then blast chilled on the ground, you could eat it uncooked on board direct from its chilled state with absolutely no risk.

Even if the food wasn't piping hot, as it's cooked immediately before service it hasn't been in a dangerous temperature zone for long enough to cause an issue.

The trouble with lukewarm food is that it is not possible to tell if it was not heated properly or if it has been cooling down to dangerous temperatures. We may take risks with food at home but the consequences are poisoning a few people if it goes wrong. An aircraft, like a restaurant, is a different matter

 

[nlagalle]

The trouble with lukewarm food is that it is not possible to tell if it was not heated properly or if it has been cooling down to dangerous temperatures. We may take risks with food at home but the consequences are poisoning a few people if it goes wrong. An aircraft, like a restaurant, is a different matter

If it was improperly chilled and stored on the ground the reheating on board would make zero difference

 

[MEL_Traveller]

The trouble with lukewarm food is that it is not possible to tell if it was not heated properly or if it has been cooling down to dangerous temperatures. We may take risks with food at home but the consequences are poisoning a few people if it goes wrong. An aircraft, like a restaurant, is a different matter

Meals are heated together. They have no where to sit (limited galley space) to cool down to dangerous temperatures.

A restaurant is perhaps a different matter... there's food prep time, followed by hours of continuous service. Food could be left out in that time, or forgotten. Plus there's flies, staff smoking, going to the WC. Meal service on a plane is intensive and happens in a short period of time.