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Thursday, 9 December 1976


Mr Abel asked the Minister for Transport, upon notice:

(   1 ) Has TAA 's catering service at Sydney Airport in recent weeks thrown away a daily average of 100 cartons of cream delivered the same day or the previous day.

(2)   If not, has the average in recent weeks been higher.

(3)   Does such a substantial amount of wastage indicate poor planning. If not, why not


Mr Nixon - The answer to the honourable member's question is as follows:

(   1 ) The TAA catering department, Sydney, receive on average 95 half-pint containers of cream daily. These 95 containers are both for catering uses and cooking purposes.

On an average TAA, Sydney, have 40 flight departures daily and two half-pint cream containers are loaded on each aircraft. The remaining fifteen half-pints of cream are used for cooking purposes, RAAF flight requirements and international aircraft requirements.

When stowed on the aircraft the cream is not under refrigeration. Such a product not stowed under refrigeration for any length of time can constitute a health risk. The cream containers are non-resealable, any such containers can very easily cause spillage during take-off and seep through to any other parts of the aircraft causing damage. For these reasons cream is replenished at each port of call.

(2)   No, No, wastage has not been higher.

(   3 ) No, purchasing is in accordance with requirements.







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