Galley safety depends on more than good practice in the moment. It also relies on clear routines, complete records and everyone knowing their responsibilities. This card gives galley and catering teams a practical guide to safe operation, with a strong focus on familiarisation, record keeping, food safety, hazardous substances, checks, and clear lines of accountability before problems become risks. Read it with your team, use it to strengthen daily standards and compliance,
Remember, you always have the right to put your own safety and the safety of others first.
If it looks unsafe, stop. Small actions can prevent great harm.
If you have concerns or want to share lessons learned you can do that confidentially through CHIRP, so others can benefit too.
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