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airsickness
Fonte1
INTERNATIONAL AIR TRANSPORT ASSOCIATION. Cabin operations safety best practices guide. 6th ed. Montreal: IATA, 2020. ISBN 978-92-9264-035-4.
Contexto
Prior to commencing food service, hands should always be washed with soap (preferably a non-perfumed liquid soap solution from a dispenser) and plenty of warm water. Cabin crew should wash their hands again if they have handled any article likely to be contaminated (e.g., an airsickness bag, waste, lavatories).
Subárea
Aviation Medicine
Français
mal de l'air