A Delta Air Lines meal service facility in Detroit was shut down recently due to preliminary findings of a “food safety issue” following a routine inspection by the Food and Drug Administration. This indefinite closure at the airline’s catering partner’s kitchen affected over 200 flights from Detroit Metropolitan Airport, which went without meal service over the weekend.
Previous Incident in July
In July, a Delta flight traveling from Detroit to Amsterdam had to divert to John F. Kennedy International Airport in New York after reports surfaced that some in-flight meals served to economy passengers were spoiled. While it’s unclear how many passengers ate the affected food, about a dozen were assessed upon arrival in New York. Fortunately, none required medical attention or hospitalization.
Clarification on Incidents
Delta stated that the July incident is not connected to the recent FDA findings in Detroit, as the spoiled food came from a different facility. An investigation was conducted after the event, and no systemic issues were identified.
Cautionary Measures
In a statement, a Delta representative explained that the decision to immediately halt hot food production and suspend all activities at the facility was made out of an abundance of caution. No illnesses among customers or employees have been reported. Delta announced that it has shifted its food distribution and preparation to another facility. Some meal options were reinstated on Detroit flights by Monday, and affected passengers were informed via email. The airline anticipates that full food service will be restored by Saturday.
Commitment to Safety
“Will I receive a meal on my flight? Here’s what to know about food service on major U.S. airlines.” A spokesperson stated, “Safety is our highest priority, and we will continue to implement necessary measures to ensure food safety. We apologize to our affected customers for any inconvenience this may cause to their travel experience.”
Food Preparation Partnerships
Airlines generally partner with external vendors to prepare meals that are reheated onboard, especially for flights to regions without catering facilities. For instance, Delta operates four catering facilities in Atlanta, one of which is managed by Newrest Catering and produces approximately 6,800 meals each day, offering both hot and cold options for passengers and crew.