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1. IAB324 NUTRITION AND AIRLINE CATERING
CHAPTER6 FLIGHT CATERING AND
QUALITY SYSTEM
RATIPORN CHOMRIT

2. Quality and safety of dairy foods Food quality control is a mandatory regulatory
activities of enforcement by national/International or local authorities to provide
consumer protection and ensure that all foods during production, handling,
processing and distribution are safe, and health for human consumption.
At the same time, it must conforms to safety, fulfill quality requirements and are
honestly & accurately labelled as per the standards / specifications prescribed in food
laws. Consumer movement across the globe has also increased in recent past and as a
result export / import of food products has become more vulnerable in complying
safety requirements of the consumers.
QUALITY AND SAFETY OF FOODS

3. QUALITY SYSTEM IN AIRLINE
The air transportation has become the choice among international trips and business,
on board dining service has become one of the key factors of providing quality and
usefulness within the catering industry. Its main goal pervades not only on taste
satisfaction, but also guarantee the food safety.

4. Quality system to consider for airline catering
Quality - Quality management system in food production and service to be
appropriate meet the standards and meet the needs of customers.
Hygiene - Hygiene management system in food production and service to be
clean and safe Good quality following GMP system
Safety - To be safe for the consumption of customers, follow HACCP system
QUALITY SYSTEM

5. The Flight Catering Quality System is a system related to food production
facilities.
,especially food cooked for service to airlines. There must be a system that supervises all
the way from start to finish. Such a system we will call “Quality Assurance System”
Which consider every step of production Including various related factors such as
production must be controlled systematically, continually and regularly to ensure
quality and safety.
QUALITY SYSTEM

6. Food will be served to passengers must be meet the standard in term of
quality and hygienic and also safe according to international standards.
1. Raw material procurement - Inspect, receive, sort and store according to the raw
materials according to the type and type of raw materials
2. Preparation – wash, cut
Once the ingredients are prepared, they will be delivered to the cooking department.
3. Cooking – Hot kitchen/ Cold Kitchen/ Bakery then “Cook and Chill”
4. Service on the aircraft
All mentioned above must have a system to support such operations.
This system is called “Flight Catering Quality System”
QUALITY SYSTEM

7. FOOD PRODUCTION TIME CONTROL BEFORE DEPARTURE
It is the time limit for each step. since receiving raw materials Until the time of
producing food on the plane
This considered one of the quality systems in order to obtain food cleanliness to
free from contaminants before being served to passengers.

8. FOOD PRODUCTION TIME CONTROL BEFORE DEPARTURE
Receiving - 36 hours before departure time
Preparing - 24 hours before departure time
Cooking - 16 hours before departure time
Blast Chilling - 14 hours before departure time
Cold Storing- 12 hours before departure time
Portioning - 8 hours before departure time
Tray Setting - 6 hours before departure time
Loading - 2 hours before departure time
Service

9. HACCP (Hazard Analysis Critical Control Point)
GMP (Good Manufacturing Practice)
QUALITY SYSTEM FOR AIRLINE CATERING

10. Hazards are those which have biological, chemical or physical attributes present in
food. or food conditions that have the potential to cause health problems.
1.biological hazard It is dangerous from microorganisms.
2.Chemical hazards are include chemicals used in farming. Cultivation in the production process of
raw materials such as antibiotics, growth accelerators ,pesticides ,substances used as food additives
such as preservatives
3.Physical hazards such as broken glass, glass shards, metals, biological hazards
HAZARD

11. It is moral as well as operational responsibility of airlines caters to ensure and provide safe food
with concern to avoid food poisoning and contamination to the consumers either passenger or crew. In
order to health safety HACCP (Hazard Analysis and Critical Control Point) approach has been implemented in
1993.
Basically HACCP is internationally recognized management system by which the analysis and control
of biological, chemical, and physical hazards in food through various stages like production,
procurement, handling, and consumption food is done. It identifies and manages food safety related risk
well as provides guidelines to avoid such situations. It also provides education and training about
implementation and maintenance of the HACCP guidelines.
Airline caters are adhere to the principles of HACCP and is supported by the management and staffs
as a result the microbiological quality of aircraft meals is improving significantly. It is also been observed that,
since 2008 the growing importance of HACCP to provide safe food. However, food safety in not only assured
with HACCP, but other factors such as hygiene and sanitation in area and food, pest control, traceability &
recall, also need to be developed and implemented to avoid the risk of food poisoning, foreign objects
during handling. In Addition, suppliers and distributors also need to ensure the safety guidelines of food
HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)

12. 1. Preliminary Production
2. Location and Facilities
3. Production process
4. Personal Hygiene
5. Maintenance
6. Loading (Transportation)
HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)

13. 1. Preliminary Production according to GMP standard
Must consider that the production area must be clean. Preventing the area
from getting dirty. After make a meal, the area needs to be cleaned to prevent the
accumulation of the disease.
Moreover, the clothes of the cooking staff must be dressed to prevent any
matter from falling into the food being cooked including personal hygiene.
HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)

14. 2. Location and Facilities
The location of flight kitchen must be appropriate, convenient to travel to
the aircraft.
Catering Flight kitchen must be designed to provide appropriate space and
manage the production service and have sufficient equipment in every department.
In addition, there should be production facilities such as water for cooking,
water used for cooking water for washing the kitchen, changing room, toilet,
storage room etc.
HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)

15. 3. Production Process
To follow HACCP and GMP standard flight catering need to specific each production
process;
3.1 Inspection of raw materials when the ordered raw materials are delivered. It has to be compared with
product specification and check that the goods delivered are exactly as ordered and have the quality as
specified or not.
3.2 Temperature controlled of raw materials; for the materials that need to control the temperature during
inspection temperature need to be under 8celcius.
HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)

16. 3. Production Process
3.3 Storage Material; after inspected, each raw materials store according to temperature of each type.
(chill under 8celcius, Freeze under 18celcius)
HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)

17. 3. Production Process
3.4 Thawing; In order to prepare the food, it must be defrosted in a cold room with
under 8celcius and soak the product in water without unwrap the product.
HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)
x

18. 3. Production Process
3.5 Washing and disinfecting vegetables, fruits and raw materials need to wash
follow washing process
1. The first rinse; put raw materials in a large bucket and letting the water
flow through
2. Second rinse; Wash with fruit and vegetable wash.
3. Wash with intense chlorine 50-100ppm (part per million) about 5
minutes
4. Last wash by clean water.
After that all the raw materials will be transferred to preparation room
HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)

19. 3. Production Process
3.6 Raw Material Preparation; after washed all of raw material will be cut sliced and
prepared. During this process, temperature must be control both material’s temperature and
preparation room’s temperature which should be under 15celcius
3.7 Cooking process; cook the meal according to airline’s order, cooking meal’s temperature
should be around 70-74celcius before immediately cool down the meal.
HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)

20. 3. Production Process
3.8 Scoop the meal to portion; when the time come, kitchen staff will scoop the cooled meal
to the plate. (Meal from hot kitchen will scoop to aluminium Foil or porcelain plate) depend on
the airline provided. During the process temperature has to be controlled at under
15Celcius
3.9 Slot the meal; this is the final process, slot all the meal into trolley which prepare to serve
onboard. All the contained trolley will be stored at final holding room (control temperature at
4celcius)
HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)

21. 3. Production Process
3.9 Slot the meal; this is the final process, slot all the meal into trolley which prepare to serve
onboard. All the contained trolley will be stored at final holding room (control temperature at
4celcius)
HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)

22. HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)
4. Personal Hygiene
All the kitchen staff must keep clean before work. Including taking care of their health for
example sick kitchen staffs are prohibited from working with food and immediately report to supervisor
In addition, kitchen staffs must maintain personal hygiene, such as body and costumes
cleanliness. Kitchen staffs will passing through the blower and air shower before going to work in
order to prevent any dust stick to their clothes.

23. HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)
5. Maintenance
• Flight catering kitchen building must be inspected and maintained on a regular
basis and also arrange the plan to clean.
• Plan to control disease carrier animals

24. HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)
6. Loading (Transportation)
• All the trolley must be cleaned
• Storage process must be stored according to
standard, prevent contaminate
• The catering truck’s temperature should be
control and keep clean

25. TYPE OF HEAT IN COOKING PROCESS
1. Radiation; This method is to heat food directly or through containers such as grill roast bake
broil or burn and cooking with other type of waves for instance microwave.
2. Convection; Heating through a water medium or mainly oil which is the most used method.
(boil, stew, simmer, stream)
- Parboil; Boiled almost cooked but had to continue cooking
- Scalding; Boiled on low heat
- Steeping; Same method with Scalding but take more time
3. Conduction; Heating through metal containers only, may put a little water or oil into it. Such
as Sear, Stir, Fry.

26. TYPE OF HEAT IN COOKING PROCESS
Besides these method, there are more other techniques such as;
• Braising – Fry in a little amount of oil
• Blazing – Liting a fire with liquor

27. Deliver Process
• Meal temperature control before loading to catering truck should be under 8celcius
• Meal temperature control when transfer to the aircraft should be under 10celcius
The temperature should be measured when the catering truck going to leave the kitchen. If the
temperature higher than 8celcius suddenly find the cause and turn it into normal temperature.

28. 1.Ensuring the safety of food product consumption
2.It is a tool that helps to effectively prevent hazards that may occur in food products.
3.Reduce the number of samples that must be randomly examined.
4.reduce product wastage
5.increase product shelf life in accordance with the requirements of the customer airline.
BENEFITS OF THE HACCP SYSTEM

29. 1. Conduct a Hazard Analysis
The analysis and assessment that in various production stages of what could be
dangerous and how to prevent ,such as wearing jewelry, earrings or rings to cook and it
fell into the food. would there be any danger or how to prevent that from happening.
THE HACCP SYSTEM CONSISTS OF 7 PRINCIPLES.

30. 2. Critical Control Points - CCPS
It is a point or step of the production process. to focus on control In order to be able to
reduce or eliminate the danger to a level that is acceptable to be safe.
For example, there are 7 levels of cooking. Critical points to be careful or controlled
are levels 2, 4 and 6.
THE HACCP SYSTEM CONSISTS OF 7 PRINCIPLES.
1 2 3 4 5 6 7

31. 3. Critical Limit
Rules or values established for use in hazard control at CCP, such as the temperature
of chilled raw materials during inspection must not exceed 8 degrees, etc.
4. Establish a system to monitor control of the CCP
It is a measure of various values that must be controlled. To assess whether the CCP
point is still in a controlled condition or not.
THE HACCP SYSTEM CONSISTS OF 7 PRINCIPLES.

32. 5. Establish the corrective action to be taken when monitoring indicates that
particular CCP is not under control : any action which must be taken when the
monitoring results at the CCP point do not meet the specified critical value.
6. Establish procedures for verification to confirm that the HACCP system is
working effectively : Various tests and evaluations In addition to the audit to determine
compliance with the HACCP plan.
THE HACCP SYSTEM CONSISTS OF 7 PRINCIPLES.

33. 7. Establish documentation concerning at procedures and records appropriate to
these principles and their application : Documents and records made according to
HACCP principles to ensure hazard control. which affects food safety.
THE HACCP SYSTEM CONSISTS OF 7 PRINCIPLES.

34. FOOD POISONING
Food poisoning is a condition that occurs when a person ingests food or drink
that has been contaminated with harmful bacteria, viruses, parasites, or toxins.
Symptoms of food poisoning can vary depending on the type of contaminant and the
individual's sensitivity, but they often include nausea, vomiting, diarrhea, abdominal
pain, fever, and dehydration.
Prevention of food poisoning includes practicing good food safety habits such as
washing hands before handling food, keeping raw and cooked foods separate,
cooking meat and poultry to a safe temperature, and properly storing food in the
refrigerator or freezer.

35. THANK YOU