EMERGENCY EQUIPMENT AND TRAINING CHECKLIST

Is it There? Is it Secure? Is it Operational?

Passenger: ________________________________ Flight Attendant: ________________________

Date:_____________ Tail Number: ________________

COMMENTS:

COCKPIT EMERGENCY EQUIPMENT CHECK CABIN EMERGENCY EQUIPMENT CHECK

Emergency Procedures Manual _____ Emergency Procedures Manual _____

Battery Power Switch(es) _____ Entry Doors / Noise Curtains _____
Galley Master Switch(es) _____ Emergency Exits _____
EVAS System _____ Emergency Briefing Cards@each seat _____
Emergency Lighting _____ Baggage Door(s) _____
Cabin Emergency Oxygen System _____ Life Line(s), Egress Devices _____
PA / Intercom - Cabin Call _____ Exit Slide(s) _____
APU Fire Control _____ Cabin Crew Stations, Restraints _____
Radio _____ Passenger Safety Briefing Cards _____
ELT _____ Fire Extinguisher(s), Fire Gloves _____
Fire Extinguisher(s) _____ PBE _____
Smoke Goggles _____ Crew and Passenger Smoke Hoods _____
Smoke Mask(s), Smoke Hood(s) _____ Cabin and Galley Circuit Breakers _____
Crash Axe _____ Portable Oxygen Bottle(s) _____
Flashlights _____ Fixed O2 Systems, PSUs, Outlets _____
Cockpit DV Windows, Egress Devices _____ First Aid Kit, EMK, AED, Tempus IC _____
Pilot’s O2 Masks _____ Bloodborne Pathogens Kit, Gloves _____
Pilot’s Lifevests _____ Flashlight(s) _____
Jumpseat O2 Mask _____ Crew, Passenger Lifevests _____
Jumpseat Lifevest _____ Life Raft(s), Tethers _____
Jumpseat Headset _____ Survival Kit(s) _____
ELT Activation Switch _____ Demo Equipment _____
Other __________________________________ Seatbelt Extension _____
Other __________________________________ Smoke Evacuation Handle (Gulfstream) _____
Automatic Trash Bin Fire Extinguisher _____
CABIN GENERAL EQUIPMENT CHECK Cabin Crew Stations, Restraints _____
Satcom handsets charged _____ Fixed O2 Systems, PSUs, Outlets _____
Cabin control remote charged _____ Therapeutic Humidifier Mask _____
Passenger headsets, Ipad for DVDs _____ Other ___________________________________
Passenger seats, divans, beds _____ Bubble Humidifier Mask _____
Passenger seat positions T/O, Landing _____ Other ___________________________________
Pillow, Blanket Storage _____
Fax, Onboard Computer, Printer _____
Air Show _____
Aft Closet _____ PROCEDURES CHECK
Cabin Lighting _____
Window Shades _____ Signal(s) for Emergency _____
Infant / Child restraints _____ TEST _____
Tables, trays T/O, Landing _____ Commands _____
Main Entrance Door Operation _____ Emergency Prep, ABAs/ABPs _____
Heating, Air _____ Brace Positions - jumpseat, pax seats _____
AV System _____ Emergency Land / Ditching Checklists _____
Cabinet doors, drawers _____ Chain of Command _____
Lavatory doors, locks _____ Crew Communication Method on Layover _____
Lavatory sink, toilet operation, supplies _____ Take AED/EMK to hotel in extreme temps _____
Smoke Detectors _____ (Company approval required?)
Cockpit Door _____ Cold Weather Prep for Layover _____
Cabin Compartment Divider(s) _____ Other ___________________________________
Galley Equipment, Circuit Breakers, etc _____
Trash Containers, Lavs and Galley _____
Water Shut Off Valves _____
6/14 - NBAA FLIGHT ATTENDANT SAFETY/TRAINING SUBCOMMITTEE
Checklist may not apply to all aircraft/operations and is meant for assistance only.
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6/14 - NBAA FLIGHT ATTENDANT SAFETY/TRAINING SUBCOMMITTEE

AIRCRAFT INVENTORY CHECKLIST
Is it There? Is Quantity Sufficient?

GALLEY SUPPLY AND CONDIMENT DRAWERS

ITEM QTY NEEDED LAVATORY SUPPLIES QTY NEEDED

Sugar Packets _____ Mouthwash _____

Sweet-N-Low / Equal / Splenda _____ _____ _____ Deodorant (Women / Men) _____ _____
Honey _____ Eye Drops _____
Ketchup _____ Nasal Spray _____
Mustard _____ Hair Spray / Gel _____ _____
Mayonnaise _____ Brush / Combs _____ _____
Tabasco _____ Shoe Horn _____
Other _____ Q-Tips _____
______________________ _____ Feminine Products _____
______________________ _____ Disposable Razors _____
______________________ _____ Shaving Cream _____
______________________ _____ After Shave _____
Mints _____ Chap Stick _____
Chewing Gum _____ Hand Lotion _____
Nuts (cans/packages) _____ Lint Brush _____
Toothpicks _____ Sewing Kit _____
Ziploc Bags (large, small) _____ _____ Nail File, Nail Clippers, Emery Board _____ _____ _____
Garbage Bags (galley, lavs) _____ _____ Colognes / Perfumes _____ _____
Aluminum Foil _____ Individual Wet Towelettes _____
Plastic / Saran Wrap _____ Face Cloths, Towels _____ _____
Plastic Plates, Bowls _____ _____ OTC Drugs
Paper / Hot Cups (sleeves, pieces) _____ Cold Tablets _____
Solo Cups, Lids _____ Dramamine _____
Stir Sticks _____ Alka Seltzer _____
Doilies (paper, cloth) _____ _____ Headache Tablets _____
Paper Towels (rolls) _____ Band-Aids _____
Beverage / Cocktain Napkins _____ ____________________ _____
Coffee Filters _____ ____________________ _____
Wet Towel Packets _____
Hot Towels _____ SERVICE WEAR QTY NEEDED
Cocktail Olives _____
Cocktail Onions _____ China Dinner Plate _____
Worcestershire Sauce _____ China Salad/Dessert Plate _____
China B&B Plate _____
China Soup/Pasta Bowl _____
CLEANING SUPPLIES QTY NEEDED Cream and Sugar Containers _____
China Cup / Saucer, Mug _____ _____
Mirror Cleaner _____ Ramekins for sauces, condiments _____
Wood Polish _____ Highballs _____
Detergent / Dish Soap _____ Old Fashions / Rocks glasses _____
Deodorizing Spray _____ Wine Glasses (red, white) _____ _____
Carpet Stain Remover _____ Champagne Flutes _____
Soft Cloths _____ Cognac, other _____
Salad Fork _____
LAVATORY SUPPLIES QTY NEEDED Entree Fork _____
Fish Fork _____
Hand Soap _____ Dessert Fork _____
Kleenex (individual pkts, boxes) _____ _____ Soup Spoon _____
Airsick Bags _____ Teaspoon _____
Toilet Paper _____ Iced Tea, Sundae Spoon _____
Toilet Blue Containers _____ B&B Knife _____
Deodorizing Spray _____ Entree Knife _____
Toothbrushes _____ Fish Knife _____
Toothpaste _____ Steak Knife _____
Dental Floss / Picks / Wisps _____ Salt and Pepper Shakers _____
Pepper Mill _____
Toothpick Holder _____

6/14 - NBAA FLIGHT ATTENDANT SAFETY/TRAINING SUBCOMMITTEE

Checklist may not apply to all aircraft/operations and is meant for assistance only.
SERVICE WEAR, Cont QTY NEEDED BEVERAGES QTY NEEDED

Serving Trays (Beverages, etc) _____ Coke / Diet Coke _____ _____
Bread Basket _____ Pepsi / Diet Pepsi _____ _____
7-Up, Sprite _____
GALLEY / LINENS /OTHER QTY NEEDED Diet 7-Up, Diet Sprite _____
Gingerale _____
Tonic Water, Club Soda _____ _____
Chef’s Card _____
Bottled Water, Plain _____
Meat Thermometer _____
Sparkling Water _____
Corkscrew _____
Fresh Squeezed Juices
Bottle Opener / Can Opener _____ _____
OJ _____
Tongs - Cooking, Bread, Hot Towels ____ ____ ____
Grapefruit _____
Spatula _____
Carrot _____
Slotted Spoon _____
V-8, Tomato Juice _____
Large Spoon _____
M/M T Bloody Mary Mix _____
Ladle _____
Cranberry Juice _____
Ice Scoop _____
Apple Juice _____
6” Chef’s Knife _____
Liquor, Beer, Wine
Sharp Pairing Knife _____
Beer - regular and light _____
Sharp Serrated Knife _____
Gin _____
Scissors _____
Vodka _____
Toaster, if approved _____
Scotch _____
Thermos _____
Bourbon _____
Fruit Basket _____
Rum _____
Vases for lavatory / cabin flowers _____
Vermouth (sweet and dry) _____
Pot Holders, Mitts _____
Cognac _____
Pencil, Pen, Note Pads ____ ____ ____
Red Wine _____
Working Flashlight (new batteries) _____
White Wine _____
Dish Cloths _____
Coffee _____
Linen / Laundry Bags _____
Decaffeinated Coffee _____
Napkin Rings _____
Tea Bags / Decaf Tea Bags _____
Linens
Assorted Herbal Tea Bags _____
Placemats _____
Fru Fru creamers for coffee _____
Table Cloths _____
Hot Chocolate _____
Napkins _____
Vacuum Cleaner, Bags _____
Mop / Broom _____
OTHER ESSENTIALS

SUGGESTED PASSENGER COMFORT ITEMS _______________________ _____

_______________________ _____
_______________________ _____
Pillows, Cases and Covers _____
_______________________ _____
Bed Linens (Top, Fitted Sheets) _____
_______________________ _____
Blankets _____
_______________________ _____
Headsets _____
_______________________ _____
iPAds (entertainment option) _____
_______________________ _____
DVDs, CDs _____
_______________________ _____
Stationary _____
_______________________ _____
Playing Cards, Games _____
_______________________ _____
Updated Magazines, good selection _____
_______________________ _____
Ear Plugs _____
_______________________ _____
Eye Masks _____
_______________________ _____
Flight Socks, Footies _____
Evian Atomizer _____

6/14 - NBAA FLIGHT ATTENDANT SAFETY/TRAINING SUBCOMMITTEE

Checklist may not apply to all aircraft/operations and is meant for assistance only.
FAA RELATED TOPICS

STOWAGE OF FOOD AND BEVERAGE SERVICE EQUIPMENT

• 91.535
• 125.333
•135.122
No operator may move an aircraft on the surface, take off, or land when any food, beverage, or tableware furnished by
the operator is located at any passenger seat

Be mindful of any compartment placard, weight limits must be observed.

§25.787 Stowage compartments.

(a) Each compartment for the stowage of cargo, baggage, carry-on articles, and equipment (such as life rafts), and
any other stowage compartment must be designed for its placarded maximum weight of contents and for the critical
load distribution at the appropriate maximum load factors corresponding to the specified flight and ground load
conditions, and to the emergency landing conditions of §25.561(b), except that the forces specified in the emergency
landing conditions need not be applied to compartments located below, or forward, of all occupants in the airplane. If
the airplane has a passenger seating configuration, excluding pilots seats, of 10 seats or more, each stowage
compartment in the passenger cabin, except for under seat and overhead compartments for passenger convenience,
must be completely enclosed.

Any required emergency equipment must have unrestricted access, resist the urge to use emergency equipment
compartments for supply stowage.

PASSENGER BRIEFINGS
Know what’s required depending on what regulations you are flying under. If you are a “cabin server” you are not part
of the crew and the briefing when required must be given by a member of the crew.
• 91.519 Sub part F
• 91.1035 Sub part K
• 125.327
• 135.117

When in doubt look for the placard ”Not for use for taxi, takeoff and landing” “must be stowed for taxi, takeoff and
landing”, divans should not folded down to make the beds if they reduce the aisle width below the minimum. Never
secure a child restraint system (CRS) in a side facing seat or in a seat with airbag seatbelt.

§25.815 WIDTH OF AISLE

The passenger aisle width at any point between seats must equal or exceed the values in the following table:

Passenger seating capacity Minimum passenger aisle width (inches)

Less than 25” from floor 25” and more from floor

1
10 or Less 12 15

11 through 19 12 20

20 or More 15 20

1
A narrower width not less than 9 inches may be approved when substantiated by tests found necessary by the
Administrator.

6/14 - NBAA FLIGHT ATTENDANT SAFETY/TRAINING SUBCOMMITTEE

 WHAT TO DO IF APPROACED BY AN INSPECTOR:

• Verify their ID110A

• Check with the Captain

• If you don’t know an answer to a question do not make up an answer, tell them you will have to look it up

• If they find something that is a concern to them address it on the spot

RAMP INSPECTION

• You will probably never see a Cabin Inspector

• The Inspector will identify themselves and show their 110A

• The Inspector should make every effort to not delay the flight

• Involves a simple inspection of the cabin safety equipment

• Review of your manual if applicable

• Ensure that the Flight Attendant is following company policy and procedures

BASIC CABIN SAFETY

• Comingling of emergency equipment

• Observe weight placards

• Required equipment onboard

• Emergency equipment is properly secured

• Seatbelts visible to passengers

• Ovens not used for stowage

• In-op items properly placarded

Link FARS

http://www.ecfr.gov/cgi-bin/text-idx?c=ecfr&tpl=/ecfrbrowse/Title14/14tab_02.tpl

Cabin Safety Index your virtual guide to everything cabin related

http://www.faa.gov/about/initiatives/cabin_safety/media/CabinSafetyIndex.pdf

6/14 - NBAA FLIGHT ATTENDANT SAFETY/TRAINING SUBCOMMITTEE

FOOD SAFETY PROBLEMS & SOLUTIONS
If there is a trip to an undeveloped country and the aircraft is running low on potable water, what should be done

to secure a safe water supply?

A The safest water to buy in an unknown area would be bottled water that has plastic seals around the neck of the

bottle. The plastic seal around a bottle neck requires expensive equipment to produce and to add to a plastic

bottle. Most cottage industry folks, in undeveloped countries, cannot afford the equipment to add plastic seals to

rebottle contaminated water used water bottles. The plastic sealed bottle does not guarantee total safety, but it is

awareness for a food handler if an aircraft runs out of potable water.

B When potable water is not available, flight crews should know how to treat non-potable water to make it safe for

human consumption. In situations where water is of uncertain purity, boiling is the most reliable method to

produce water safe for drinking and washing hands.

• If water is cloudy, it should be strained through a clean cloth into a container to remove any sediment or

floating matter.

• Bring water to a rolling boil for 1 minute; allow cooling at cabin temperature; ice should not be added. This

procedure will kill bacteria and parasites which cause diarrhea at all altitudes and viruses at low altitudes.

• To kill viruses at altitude (>2,000(m) (6,562 ft.) or higher, water should be boiled for 3 minutes, or chemical

disinfection should be used after water has boiled for 1 minute.

• Adding a pinch of salt to each quart, or pouring the water several times from one clean container to another,

will improve the taste.

If the food handling crewmember is holding cooked and chilled food from a caterer in an ice chest or refrigerator

bag and discovers the food has warmed up to over 40 degrees F, what should the individual do?

A If precooked chilled food is tempted every 2 hours while the food is being held in temperature control, and the

food warms up above 40 degrees F, the food can be saved by the following actions:

• The food may be reheated to 165 degrees F internal temperature for 15 seconds and served immediately, or

hot held at 135 degrees or warmer until consumed. The food also may be reheated to 165 degrees F for 15

seconds and chilled down again to 40 degrees F to be used later. This safety method can only be used if the

food being held has been temped every 2 hours, and the food was in temperature control the last time that it

was tempted.

B When cold precooked and chilled catered foods are tempted every 4 hours, while held in temperature

control, and the food warms up to over 40 degrees F, the food must be used or discarded within 2 hours if

the temperature has remained under 70 degrees F in the cooler. If the food temperature has exceeded 70

degrees F, it must be eaten or discarded immediately.

6/14 - NBAA FLIGHT ATTENDANT SAFETY/TRAINING SUBCOMMITTEE

If a food handler is in an aircraft food galley and they have forgotten their thermometer, how will the individual

know if the food is safe enough to serve, when cooking or reheating?

• All sauces, soups and gravies should be boiling

• Bottom of food container should be very hot

• Reheat the food until bubbling

• Entree should be steaming hot, when removed from a microwave, convection or conventional oven

If the food does not seem to be getting hot enough, what should a food handler do?

If the bottom of the container is still cold or only slightly warm, additional heating will be required. Stirring

often helps to equalize heat when cooking or reheating food. If there are lumps still in a sauce, additional

cooking or reheating will be required.

If a Flight Attendant or Flight Technician has not been trained in food safety principles and needs to order a salad

from catering, what would be the safest types to order when there is insufficient cooler space or lack of

knowledge in safe food handling?

• Mixed Green Salad

• Leafy salad greens still in a commercial sealed bag (unassembled)

• Whole tomatoes, uncut

• Precut peppers and other veggies for salad in bulk containers to be assembled in galley

• Vinaigrette or sweet dressing

• Fresh Fruit Salad

If the food handler wants sweet melons such as cantaloupe or honeydew, as ingredients in the fruit salad, have

the caterer send an uncut melon with the order. The food handler will need to cut and add the melon to teh fruit

salad just before serving. Any remaining cut melon must be stored in a cooler at 40 degrees F or lower.

• Cole Slaw with Vinaigrette Dressing

• All protein salads are potentially dangerous foods; chicken, egg, turkey, deli meats, etc.

• Potentially dangerous salad dressings, if not held at 40 degrees F or colder, are mayonnaise, Caesar, Ranch,

and any other dressing that has milk or protein, as ingredients in the salad dressing.

6/14 - NBAA FLIGHT ATTENDANT SAFETY/TRAINING SUBCOMMITTEE

Ice is a potentially dangerous food and must be protected at all times. Dirty hands touching ice or a contaminated

ice scoop handle, lying down in an ice bin, can contaminate ice and cause a foodborne outbreak. What can a

food handler crewmember do to safeguard ice aboard an aircraft?

• Clean and sanitize the ice scoop daily while on a trip. Never store the ice scoop down in the ice. Store the ice

scoop in a clean plastic bag outside the ice bin when not in use.

• Make sure that the handle of an ice scoop or finger tips never touch ice.

• If an ice scoop handle falls down into ice, retrieve the ice scoop out of the ice and clean and sanitize the scoop.

Wearing rubber gloves, take all of the contaminated ice out of the area where the ice scoop had fallen and either

discard the ice or use for cooling beverages.

• If passengers and crew are allowed to get their own ice, it is critical to train them about the hazards of

contaminating the ice.

NOTE: Foodborne pathogens can survive in ice until the ice starts to melt in the victim’s intestinal tract.

Under favorable conditions inside the stomach, bacteria and viruses can multiply their numbers

quickly and make a person ill.

6/14 - NBAA FLIGHT ATTENDANT SAFETY/TRAINING SUBCOMMITTEE

6/14 - NBAA FLIGHT ATTENDANT SAFETY/TRAINING SUBCOMMITTEE