Originally Posted by PDRit

How do you guys know what the shelf stable temp is for meals? Is there a guideline somewhere?

I understand DL doesn’t get meals domestically unless the leg is 5:30 or greater. So how much profit sharing are the food inspector pilots at UAL ringing up in charges?

Also we never had chillers on the L-UA 737 or 757’s. No mass batch of food poisoning that I ever heard about. Yet now it is an issue?