How Should an FBO Store Inflight Catering Before It Goes on the Aircraft?

When DFK delivers catering to an FBO ahead of a departure, we're trusting the FBO's handling to maintain the cold chain integrity we established through production and transit. Understanding the right storage practices protects our quality commitment and — more importantly — protects the passengers who will eat that food.

This guide is written for FBO operations teams who receive and hold catering between delivery and aircraft loading.

The Core Principle: Maintain the Cold Chain

Every perishable item in a catering delivery has been produced and transported under temperature control — maintained below 40°F (4°C) throughout. The FBO's role in the chain is to maintain that temperature from the moment of delivery to the moment the catering is loaded onto the aircraft.

Breaking the cold chain during FBO holding creates exactly the same food safety risk as breaking it during transit — potentially allowing bacterial growth in the temperature danger zone (40°F–140°F).

Required Storage Equipment

Every FBO that regularly holds catering for private jet departures should have:

• Dedicated refrigeration unit(s) capable of maintaining 34–40°F consistently
• A thermometer in each refrigeration unit — verified calibrated
• A clear labeling system for catering items (aircraft tail number, departure time)
• Sufficient storage capacity for peak demand periods

Consumer-grade refrigerators in a staff kitchen are not appropriate for holding catering that may be there for several hours. Commercial refrigeration designed for holding temperatures is the standard.

Intake Protocol

When receiving a catering delivery:

1. Check the delivery manifest against the items received
2. Verify the temperature of cold items — ask the delivery driver for their temperature log, or spot-check with a probe thermometer if available
3. Label all catering items with aircraft tail number and departure time immediately
4. Place in designated refrigeration within 15 minutes of receipt
5. Contact the flight coordinator or flight attendant to confirm receipt

Duration Limits

Catering should be held at FBO facilities for no more than 4 hours, ideally less. For early deliveries on late departures, DFK can arrange timed deliveries that minimize the holding window. If an extended hold is unavoidable, communicate with the catering kitchen — DFK can advise on which items are safe to hold longer and which should be repacked.

Loading the Aircraft

Items should be moved from FBO refrigeration to the aircraft galley refrigeration as close to loading as possible — not placed on a counter to warm up while other boarding tasks are completed. The goal is to minimize time outside temperature control at every stage.

DFK is glad to provide FBO operations teams with a one-page handling guide for display in your receiving area. Contact us to request a copy for your FBO.