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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).
- Subárea1
- Aviation Medicine
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- air sickness
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