Onboard food is one of the components of normal flight tolerance. At enterprises for the production of on-board meals, ready meals and culinary products are produced, and their sale and consumption are organized. The purpose of the research was to study the features of manning and the quality of meals onboard food in the conditions of «Catering «Koltsovo» (the city of Yekaterinburg). As an object of research, a meat snack from the meals of the economy class food was used. In the course of

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... al and chemical tests, it has been established that the quality of raw materials (cheese of Dutch, boiled-smoked sausage and corn canned) used to make snacks, the content of table salt, moisture, foreign impurities, toxic metals (cadmium, lead) Regulated requirements. At the enterprise under study every technological stage is taken: storage, preparation, bundling of onboard food. On-board meals are prepared using high-tech equipment of Russian, Italian and German companies with observance of the temperature regime. Examination of the on-board dish revealed that the meat snack was placed in a disposable plate and packed in a polymer film with sealed ends from both sides. The label is marked on the package, the label contains the date of manufacture of the snack, the flight number of the aircraft and the shift. Organoleptic parameters of meat snacks, as well as sodium chloride content, average dish mass meet the requirements of the current regulatory documents. The onboard food prepared in conditions «Catering «Koltsovo», distinguish excellent taste qualities and attractive appearance.