الفهرس 
1-INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Access to food is a basic requirement of life, it is as important to human being as air, water and shelter. In-flight food supply does not automatically. The delivery of food to the plane must be accomplished rapidly, to prevent the cost of delays in the flight schedule. Passenger meals are handled at several different sites and by numerous individuals, providing opportunities for food spoilage and contamination. So, This study attempts to prove the food quality presented in flight companies by studying the chemical, nutritional, microbiological and biological status of these foods. Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the managementofgovernmental import and export inspectionand certification systems for foods. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer .