Flying Food Group COO: Flying Food Group has 'much more aggressive safety program' than others

FFG was founded in 1983 by Sue Ling Gin, and its first client was Midway Airport in Chicago. The company soon added O'Hare as a client, and now has over 5,000 employees across the country, with roughly 1,000 of its workers based in Chicago.

The company's safety program at O'Hare includes creating new safety bulletin's for any new incidents or procedures, both from in-house developments or from one of the client airlines or airports. 

"Safety isn't just a protocol at Flying Food Group; it's embedded in our culture," Biland said. "We don’t wait for incidents to happen; we anticipate them and act beforehand."

In partnership with Rush Medical, the company also has a primary care clinic for food service workers employed at the Chicago O-Hare International Airport in an effort to increase access to health care and preventative efforts, as well as provide a convenient location for employees to speak to medical professionals about potential concerns or health issues

“Our employees truly appreciate the quality of care and the convenient, on-premises location of the clinic,” General Manager of Flying Food Group's O’Hare kitchen Steven Kershner said. “There is a respectful and trusting connection between our employees and the clinic staff.”

Flying Food Group provides airline catering and food services known for quality and safety. With a global presence, FFG serves airlines and retail partners, according to its website.