you don’t trust stewardesses or what?
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The first step is screening at the foreign point of departure.
Travelers in some countries can’t even get on the airport access road without having their temps taken. All get temped at the airport entrance and may even be temped again at the boarding gate per our current FAA regs. A stew will temp inflight any passenger that appears ill.
That’s like 4 or 5 temp checks from airport to landing. And another one if they fail the customs check.
Temping is not 100% accurate but it’s the ONLY indicator we have of a sick passenger.
Because of the latency period of this disease these airport measures are like triple locks on the front door while your side door has fallen off the hinges.
It looks good at first glance...