AviationNews – This summer, Southwest Airlines faced a surprising safety hazard: overheated soda cans that exploded when opened onboard, injuring around 20 flight attendants. The issue was traced to extreme heat at airport hubs like Phoenix, Las Vegas, Dallas, and Houston, where standard catering trucks exposed cans to temperatures exceeding 110°F (43°C)
What Southwest Is Doing
To address the explosive risk, Southwest has rolled out a three-step strategy:
- Refrigerated trucks
Sixty refrigerated catering trucks have been deployed at hot-climate airports to keep beverage temperatures at a safe ~40°F (4°C). - Temperature screening
Flight attendants now use infrared thermometers to scan cans before loading. Any can over 80°F (27°C) is removed from service. - Crew training & data tracking
Teams are trained to spot overheated cans, replacing them on the spot. Southwest is also collecting temperature data to set safe limits going forward.
Why This Matters
- Health risk: Injuries from metal shards and pressurized bursts have led to cuts and even stitches among crew members.
- Operational change: Southwest’s method of provisioning—using unrefrigerated trucks—led to the problem. The new refrigerated system aligns with common airline practices.
- Expansion plans: After initial deployment in Phoenix and Las Vegas, refrigerated trucks and chill checks are being rolled out to Dallas and Houston.
What’s Next?
Southwest is also exploring long-term safety options:
- Testing air-conditioned trailers at warehouses
- Investigating smaller cans
- Collaborating with Coca‑Cola on safer packaging
These steps aim to eliminate the risk of pressurized cans becoming dangerous when handled in extreme heat.
Final Thoughts
Southwest’s proactive response—refrigerated transport, heat-screening, thorough training, and research partnerships—demonstrates a strong commitment to crew and passenger safety. As hot weather persists, the airline’s new protocols should drastically reduce the risk of explosive cans disrupting flights or harming staff.
