World Food Safety Guide - Catering

World Food Safety Guidelines for Airline Catering 1
IFSA World Food Safety

Guidelines
2016
Version 4

Table of Contents
Preface 5
Acknowledgement 6
1.0 Introduction 7
1.1 Purpose and Scope 7
1.2 User Guide 7
1.3 Food Safety Management System 8
2.0 Standards and Guidelines 9
2.1 Accountability 9
2.2 Hazard Analysis Critical Control Points (HACCP) 9
HACCP Application 10
2.3 Critical Control Points 18
CCP 1: Control of Food Cooking 18
CCP 2: Control of Food Chilling 19
2.4 Support Programs/Control Points(CP)/Standard Operation Procedures (SOP) 20
CP 1: Control at Receiving 20
CP 2: Control of Cold Storage 21
CP 3: Control of Food Processing 22
SOP: Product Design 23
SOP: Hazardous Meal Ingredients 24
SOP: Health Monitoring 25
SOP: Pest Control 26
SOP: Supplier Approval 27
SOP: Personal Hygiene 28

SOP: Food Safety Training 30
SOP: Temperature Instrument Verification & Calibration 31
SOP: Cleaning & Sanitizing 32
SOP: Physical Contamination (Foreign Object) 34
SOP: Food Handling 35
SOP: Stock Rotation/Date (Day) Coding/Time Control 37

Table of Contents (contd)
SOP: Washing Raw Fruits and Vegetables 39
SOP: Thawing 40
SOP: Allergen Management 42
SOP: In-House Freezing 46
SOP: Dispatch, Transport and Aircraft Loading 48
SOP: Return Catering 49
SOP: Flight Attendant/Cabin Crew Training 51
SOP: Delay Handling 52
SOP: Product Recall 54
SOP: Food Safety Complaints 56
2.5 Food Safety Management System Verification 57
Appendix I: Microbiological Testing Guidelines 59
Appendix II: Flow Diagrams 62
Appendix III: Hazard Analysis Table with Risk Assessment 63
Appendix IV: Food Safety Process Table: Critical Control Points 73
Appendix V: Foods Requiring Temperature Control 77
Appendix VI: HACCP Record Examples 79
Appendix VII: Cooking Temperatures and References 83
Appendix VIII: Foreign Object Policy 85
Appendix IX: Global Food Safety Management System Training Organizations 86
Appendix X: Glossary of Terms 92

Preface
Food safety has long been recognized by the airline catering industry as a matter of paramount importance
and this is reflected in its ongoing commitment to the development of industry guidelines.
In writing this fourth edition of the World Food Safety Guidelines for Airline Catering, our objective has been to
provide a flexible food safety guideline that can accommodate our rapidly changing industry and ever increas-
ing challenges.
Most notable changes outlined in this version include a discussion and example of risk assessment and pre-
requisiteprograms in foods safety, as well as the addition of a decision tree for identification of CCPs. After an
in-depth review of the CCPs, three CCPs were identified to have optional CCP or CP (Control Point) status
depending on each companys own assessment of their food safety program. Temperature control of food at
receiving, storage and processing were modified to be either CCP or CP optional. Temperature control at
cooking and chilling remain CCPs. Newly established SOPs in Version Four include Allergen Management
and Return Catering SOPs. The audit tool was updated to reflect CCP, CP and SOP changes. Also, a re-
source list of global food safety management system training organizations and companies was added in Ap-
pendix XII.
It has been recognized that to ensure the safety of food and drink when consumed onboard, a food safety
management system that encompasses all stages of food production from product design through service
onboard needs to be in place. As a result, this document is no longer aimed solely at flight caterers but rather
at both airlines and suppliers from production to passenger service. It will provide a guideline and a reference
document for all parties.
The strategy in writing this revision is in line with that recommended by the World Health Organization (WHO)
for developing standards, including:
The involvement of a broad spectrum of all stakeholders.

The inclusion of leading industry food safety experts throughout the revision process.
The development of simple, practical, risk and science based standards that are outcome based rather
than prescriptive.

Acknowledgement
This revision has been made possible by the support and encouragement of the International Flight Services Association
(IFSA) and the following individuals and their companies whose commitment, time and expertise was so generously pro-
vided in order to bring about this publication.
Laura Alvarez Gate Gourmet Zev Chernilo Muller LAN Airlines

Barbara Boyer Air Fayre Zuzanne Peletier Supplair
Nathalie Chesnais Servair Abelardo Rodriquez Gourmet Foods
Dean Davidson IFSA Bernard Schnarwiler Swiss Air
Joana Domingues Gate Gourmet Manjit Sohal Emirates
Mary Ann Dowd United Airlines Robin Swenson Delta Airlines
Ulrike Enneking LSG Sky Chefs Ingrid Timmermans KLM
Suzanne Fisher Gate Gourmet Lianey Yeap SATS
Jane-Marie Hawronskyj British Airways Neil Ylanan LSG Sky Chefs
Felix Kaufmann Swiss Air
Mary Pat Maher Flying Food Group
We gratefully acknowledge the time and effort by the IFSA / IFCA / AEA and WHO contributors of the former editions for
the support and direction provided to the committee.

1. Introduction
1.1 Purpose and Scope
The World Food Safety Guidelines for Airline Catering describes effective food safety control concepts appli-
cable to the airline industry worldwide and is accepted as the basic reference document for all parties in-
volved.
NOTE: The World Food Safety Guidelines for Airline Catering are superseded by national food legislation
whenever those local requirements are more strict.
1.2 User Guide

The World Food Safety Guidelines for Airline Catering is written in the following format:
1.2.1 Standard
The Standard specifies the requirements that a company must implement to ensure compliance with food safety
controls in each respective step.
The Standard generally consists of the following information:

Definition
Purpose
Scope
The definition of the Standard is stated in a framed box, an example is as follows,
This is the World Food Safety Guidelines for Airline Catering
1.2.2 Guidelines
Guidelines offer the user a method on how to achieve the standards. Guidelines are not mandatory allowing or-
ganizations the flexibility to use alternative methods based on risk assessment to achieve Standard compliance.
The World Food Safety Guidelines is intended for the use of individuals with a comprehensive understanding of
HACCP. This document is a generic guideline outlining the common flow processes in airline catering. The CCPs,
CPs, SOPs, flow diagram, specifics in the hazard analysis and appendices outlined in this document may not ap-
ply in some instances. For this reason, individual companies and facilities must perform a facility specific flow dia-
gram and hazard analysis.
Examples of reputable HACCP training sponsors:
http://www.haccpalliance.org/sub/training.html
http://www.seafood.nmfs.noaa.gov/training/HACCPtraining.html
http://ec.europa.eu/food/training/haccp_en.htm
The Guidelines generally consist of the following information:

Critical limits
Monitoring methods
Corrective action
Audit guidelines

Icons indicated in Part 2.3 CCPs and 2.4 CPs, SOPs depict responsibilities as follows:
: Flight Caterer
: Airline
1.3 Food Safety Management System

Food safety management systems provide a structured approach to ensuring the safety of food and demon-
strating due diligence. They enable the operators to identify the points in the food chain that are likely to
have the most effective impact on the safety of the final product.
The effectiveness of a system is reliant upon a corporate commitment to the programme. All levels within a
company from top management down must be dedicated to its development, implementation and continu-
ous review.
A food safety management system is comprised of two components that are of equal importance account-
ability and HACCP principles.
1.3.1 Accountability
A food safety management system must include details of the positions that are accountable for ensuring food
safety at each stage of the food chain and the boundaries of their responsibilities. The top management is ulti-
mately responsible for food safety.
The system details must be documented, communicated to the organization and updated whenever changes
are made to the company structure.
1.3.2 Prerequisite Programs

Prerequisite programs are procedures that address the basic operational and sanitation conditions within the
facility. Verification of these programs is a requirement for most regulators. Clear support of their effectiveness
is necessary to access the risks in a HACCP plan. They are implemented to:
Protect products from contamination from biological, chemical and physical hazards
Control bacterial growth from temperature abuse
Maintain equipment
Prerequisite programs include such topics as:
Vendor management
Training
Allergen management
First-In-First-Out (FIFO)
Sanitation SOPs (SSOPs)
Scheduled and unscheduled maintenance SOP

2. Standards and Guidelines
2.1 Accountability
Top management is responsible for developing and implementing a food safety management system and
to allocate resources and expertise as necessary to enable its effective application and continued mainte-
nance.
2.1.1 Management Responsibility

Top management is ultimately responsibility of food safety.
They may appoint a suitably trained food safety representative to technically support achievement of the objec-
tives.
2.1.1 1.2 Management Commitment

Top management commitment can be demonstrated by, but not limited to:
Communicating the food safety policies and strategies throughout the organization
Food safety being included into the company objectives
Resource management and budgetary planning supporting various food safety components
Ensuring the timely implementation of appropriate corrective action where necessary
Providing a continuous improvement culture
2.1.3 Organizational Structure

The company shall have an organizational chart demonstrating the structure of the company. Documented, clearly
defined responsibilities shall exist and be communicated to key staff with responsibility for food safety, legality and
quality systems.
Appropriate documented arrangements shall be in place to cover for the absence of key staff. Top management
shall ensure that a description of general duties or work instructions are in place and communicated to all staff
with activities relating to product safety, legality and quality.
2.1.4 Management Review of Effectiveness of Food Safety Management System

Members of top management shall have regular meetings to review identified key performance indicators (KPIs),
understand trends and work towards continual improvement of the food safety management system.
There shall be a system in place to ensure that the company is kept informed of all relevant legislative, scientific
and technical developments and industry codes of practice applicable in the country of operations.
2.2 HACCP
A food safety management system based on the principles of HACCP must be applied by the responsible
parties to all stages of the supply chain for which they are accountable

Diagram 1 Logic Sequence for application of HACCP
Describe Product
Identify Intended Use
Construct Flow Diagram
On-site confirmation of Flow Diagram
Assemble HACCP Team
List all potential hazards/Conduct Hazard
Analysis/Consider control measures
Determine CCPs
Establish Critical Limits for each CCP
Establish Monitoring System for each CCP
Establish Corrective Actions
Establish Verification Procedures
Establish Documentation and Record Keeping

Flow Diagram 2 INSERT COMPANY NAME Simplified General Version
(Example)

Diagram 2 Example of Decision Tree to Identify CCPs (answer questions
in sequence)*
Q1. Do preventave control measure(s) exist?
Yes No Modify step, process

or product
Is control at this step

necessary for safety? Yes
No Not a CCP Stop**
Q2. Is the step specically designed to eliminate or reduce the likely oc- Yes
currence of a hazard to an acceptable level?
No
Q3. Could contaminaon with idened hazard (s) occur in excess of

acceptable level (s) or could this increase to unacceptable levels?
Yes No Not a CCP Stop**
Q4. Will a subsequent step eliminate idened hazard (S) or reduce likely
occurrence to an acceptable level?***
Yes No Crical Control Point
Not a CCP Stop**
(*) You can use dierent Decision Trees such as Codex Alimentarius; it follows same logic in dening CCP
(**) Proceed to the next iden+ed hazard in the described process
(***) - Acceptable and unacceptable levels need to be dened within the overall objec+ves in iden+fying the CCPs of
HACCP
HACCP study example and Risk Assessment
(HACCP and Risk Assessment example for guidance purposes)
HACCP is a management tool that provides a more structured approach to the control of identified hazards
than that achievable by traditional inspection and quality control procedures. Quality Assurance and HACCP
Systems considers the likelihood of a hazard occurring. Risk Assessment and Risk Management is a struc-
tured approach to help quantify these judgements. It is well recognised, at great cost, that raw materials are
a major source of hazards in the final product.
Risk Assessment
Raw material and process risk assessment, as a part of risk management, the method of identifying poten-
tial issues and hazards in incoming goods, assessing the probable severity and likelihood to determine
where to implement safety procedures or boost prerequisite programs. Risk assessment is used to ensure
that food safety control is effective, relevant, timely and responsive to threats. Food safety and security can
be quite complex, even for well-established food manufacturers, and it is easy to apply too much safety
(e.g. too many CCPs), not enough safety or the wrong safety factors, and spend too much money in the
process without attaining the necessary objectives. Risk assessment helps us prioritize their risks and
shows management the amount of control that should be applied to protecting against those risks in a sen-
sible manner.
Prerequisite Programs
Prerequisite programs are provisions of basic environmental and operating conditions focused on:
Premises
Processes
People
These programs are required for production of safe, wholesome foods.

Prerequisite programs are covering low risk safety hazards, economic or quality issues. They are underpin-
ning the HACCP plan and enabling it to function effectively. These programs must be in place and fully op-
erational before the HACCP study is developed.
Examples of common prerequisite programs are:

Cleaning Maintenance
Transport Product Control
Temperature control Training
Fabrication Waste Management
Pest Control Product Recall
Personnel Hygiene Traceability
Specifications
Supplier Approval
Calibration

Prerequisite programs are split into two categories: standard PRPs and operational
PRPs Standard prerequisite programs control wider, lower hazards away from the product
itself. Operational prerequisite programs control specific hazards that could potentially af-
fect the product directly.
Standard PRPs are:
Construction and layout

Workflow
Supplies of air, water, service
Waste control
Suitability of equipment
Cleaning and sanitation
Operational PRPs are:
Hand wash stations

Glass & Brittle Plastic control
Maintenance
Allergen Control
Foreign Body control
HACCP team should always consider hazards independently of prerequisite documents. Many
control measures may be managed as part of the prerequisite programs. It is recommended to in-
clude prerequisite programs in the HACCP plan.

Diagram 3 Example of Risk assessment study based on Flow Diagram 2
World Food Safety Guidelines for Airline Catering

Note: Please ensure that Process Steps in Risk assessment and HACCP study reect exact Process Steps in Flow Diagram
15
Application of HACCP:
The application of HACCP principles consists of the following tasks as identified in the Logic Sequence for
Application of HACCP in the Codex Alimentarius 1997.
2.2.1 Assemble HACCP Team

Each responsible party should ensure that the appropriate product specific knowledge and expertise is available
for the development of an effective HACCP plan. This is accomplished by assembling a multidisciplinary team.
For example the team may include, but not be limited to members from airline flight planning, cabin crew, QA, pro-
duction, operations, engineering, purchasing or R&D teams. Where such expertise is not available on site, expert
advice should be obtained from other sources. The scope of the HACCP plan should identify which segment of
the food chain is involved and the hazards to be addressed.
2.2.2 Describe Products

A description of the product groups should be included as well as relevant processes such as handling, packag-
ing, storage and distribution.
2.2.3 Identify Intended Use

The intended use should be based on the expected uses of the product by the end user or consumer. In specific
cases, vulnerable groups of the population, e.g. institutional feeding, may have to be considered.
2.2.4 Construct Flow Diagram

The flow diagram should be constructed by the HACCP team. The flow diagram should cover all inputs and sub-
sequent steps in the operation. When applying HACCP concepts to a given operation, consideration should be
given to steps preceding and following the specified operation.
2.2.5 On-site Confirmation of Flow Diagram

The HACCP team should confirm the processing operation against the flow diagram during all stages and hours
of operation and amend the flow diagram where appropriate.

2.2.6 Implementing the Seven Principles of HACCP
Airlines and flight caterers must demonstrate their HACCP system in accordance to the system elements of Co-
dex Alimentarius CAC/RCP 1-1969, Rev. 4-2003 HACCP Principles:
Principle 1: Conduct a hazard analysis:
The process of collecting and evaluating information on biological, chemical (including allergens) and
physical hazards and the conditions leading to their presence To decide which are significant for food
safety and therefore should be addressed in the HACCP plan. Identified hazards at each flowchart step
are determined for significance for food safety and addressed in the HACCP plan as controlled via CCP
or a prerequisite program.
Principle 2: Determine the Critical Control Points (CCPs):
A critical control point is a step at which control can be applied and is essential to prevent or eliminate a food
safety hazard or reduce it to an acceptable level.
Principle 3: Establish critical limit(s):
A critical limit is a criterion, which separates acceptability from unacceptability.
Principle 4: Establish a system to monitor control of the CCP:
Monitoring is the act of conducting a planned sequence of observations or measurements of control parame-
ters to assess whether a CCP is under control.
Principle 5: Establish the corrective action to be taken when monitoring indicates that
a particular CCP is not under control:
Corrective Action is any action to be taken when the results of Monitoring at the CCP indicates a loss of con-
trol.
Principle 6: Establish procedure for the verification to confirm that the HACCP system
is working effectively:
Verification is the application of methods, procedures, tests and other evaluations, in addition to monitoring to
determine compliance with the HACCP plan.
Principle 7: Establish documentation concerning all procedures and records appropri-

ate to these principles and their application.

2.3 Critical Control Points
CCP 1: Control of Food Cooking
Standard
The company must have a food temperature control system for safe cooking of high risk
foods
To ensure a thermal kill or reduction of pathogenic bacteria and elimi-
Purpose
nation of viruses and parasites
Scope High-risk raw foods
Guidelines
Minimum required core temperatures:
Poultry 74 C / 165 F
Meats1 65 C / 149F
Meats, comminuted2 74 C / 165 F
Critical Limits Fish, Shell fish, Crustaceans 65 C / 149 F
2
Fish, shell fish, comminuted 70 C / 158 F
Un-pasteurized Eggs3 74 C / 165 F
Un-pasteurized Dairy3 72 C / 162F
4
Whole-muscle beef, lamb, fish seared on all external surfaces to
effect a cooked color change.
*Follow national regulations as appropriate
Monitoring Check and record food core temperature of each batch upon comple-
tion of cooking or surface color change where food has been seared.
Corrective Action If critical limit is not met, continue cooking until limit is met.
Randomly select some foods being cooked and verify compliance by

core temperature monitoring.
Audit
Randomly select some foods and verify control documentation.
Parasites are destroyed in pork and fish by recommended tempera-

tures above.
As an exception, customers requesting raw fish requires the alterna-
tive process of destroying potential parasites by freezing in accord-
Note: ance to the following standards:
Parasite Destruction
-20C/-4F for 7 days
-35C/-31F until solid and stored at -20C/-4F for 24 hours
-35 C/-31 F or below until solid and stored at -35 C or below for 15
hours (2013 FDA Food Code)
1
Includes: beef, pork, lamb and other meats, which are not whole-muscle or comminuted. Ref: Temps 157F with zero time
2
Includes: ground, minced, re-formed and tumbled meats.
3
Use of these products is not recommended. See SOP: Hazardous Meal Ingredients
4
Includes: filet (tenderloin), sirloin, loin of lamb etc.

CCP 2: Control of Food Chilling
Standard
The company must have a control system for safe chilling of high risk foods after cooking
To prevent growth of vegetative pathogenic bacteria during post-cook

chilling processes
Purpose
In-house cooked time/temperature control for safety food (TCS foods)

Scope
Guidelines
Food core temperature to pass temperature interval of

60 C / 140 F to 10 C / 50 F within 4 hours.
Or
57 C / 135 F to 21 C/ 70 F (core) within 2 hours and
Critical Limit from 21 C/ 70 F to 5 C / 41 F in an additional 4 hours. (FDA Food
Code)
Or
*Follow national regulations as appropriate
Check and record time and core food temperature at the thickest part of
Monitoring the product at start and finish of process
Dispose of product.
Corrective Action
Randomly select some foods (preferably dense: e.g. mashed potatoes,

meat loaf, lasagna, etc.) being chilled and verify compliance.
Randomly select TCS foods in refrigerator that have been cooked /
Audit chilled within the past 24 hours and verify control documentation.

2.4 Support Programs / Control Points (CPs) / Standard Operating Procedures
(SOPs)
Support programs are systems that must be in place to support the HACCP system. They are often de-
scribed as prerequisite programs, good manufacturing practices (GMPs), control points (CPs) standard op-
erating procedures (SOPs). These are generally systems (e.g., supplier approval, personal hygiene, train-
ing, pest control, cleaning and sanitation operating procedures (SSOPs), equipment calibration, etc.) that
will effectively design out generalized hazards that apply to the whole operation. This allows the HACCP
process to deal with the specific product/process hazards. These support programs are normally in place
before the HACCP system is developed.
This document refers to these support programs as Standard Operating Procedures (SOPs).
Note: The following Control Points (CP) CP 1-3 may be considered CCPs by some company food safety
programs. Each company should conduct a risk assessment to determine each step as a control point or
critical control point.
CP 1: Control at Food Receiving

Standard
The company must have a food temperature control system for safe receipt of time/
To verify safe food temperature control during transport from the suppli-
Purpose
Deliveries of refrigerated and frozen time/temperature control for safety

Scope
Guidelines
Refrigerated (or chilled) foods shall be delivered at a maximum of

8 C / 46 F*.
Critical Limit Frozen foods shall be hard frozen and without signs of previous thaw-
ing at time of delivery such as frost build-up, discoloration, packaging
integrity or freezer burn.*
*
Follow national regulations as appropriate
Food temperature for refrigerated (chilled) foods is to be monitored and
recorded for each delivery.
Monitoring The condition defined as hard frozen must be recorded.
Note: Each delivery of refrigerated (chilled) and frozen food must be

controlled, but not necessarily each food of a given delivery or consign-
ment.
Reject deliveries where critical limits are not met.
Corrective Action
Verify control measures and documentation on possible deliveries tak-

ing place at the time of the audit.
Audit
Randomly select recently delivered foods in refrigerators and freezers

CP 2: Control of Cold Storage Temperature
Standard
The company must have a food temperature control system for safe storage of time/
temperature control for safety foods.
To prevent growth of pathogenic micro-organisms to harmful levels during

Purpose storage
Refrigerators for food storage

Scope
Guidelines
Critical Limit Product critical limit: 5 C / 41 F
Refrigerator gauges monitored and recorded at a frequency to ensure

Monitoring compliance and effectiveness
If refrigeration temperature rises above 8 C / 46 F, check temper-

ature of a representative sample of food items.
If food temperature rises above 5 C / 41 F, determine the appropri-

ate corrective action to be taken and document it accordingly. NOTE:
Corrective Action Allowances may be made for food which has been recently returned
following handling at higher temperatures.
Check temperatures of randomly selected refrigerators:
Check gauge temperatures during tour of unit. If significant deviations are

noticed, verify over next 1-2 hours that corrective action is initiated and
effective.
Where continuous electronic surveillance systems exist: Verify that a pro-
cedure/schedule for monitoring screens or print-outs is in place and/or that
an alarm system is active and monitored.
Audit
Verify completion of documentation for randomly selected refrigerators.
Reference to 5 C: USDA ARS, Pathogen Modeling Program Version 7.0

http://www.arserrc.gov/mfs/pathogen.htm

CP 3: Control of Food Processing
Standard
The facility must have a time/temperature control system for safe handling of Time/
Temperature Control for Safety (TCS), ready-to-eat (RTE) foods.
To prevent growth of pathogenic micro-organisms to harmful levels during

Purpose handling
All TCS, RTE foods.

Scope
Guidelines
1. Room temperature is 5 C/41 F:

No time or temperature control/record is required (Not a CCP or CP in
this scenario).
2. Room temperature is > 5 C/41 F but 15 C/59 F:
Food exposure time must not exceed 90 minutes.
3. Room temperature is > 15 C/59 F but 21 C/70 F:
Food surface temperature must not exceed 15 C/59 F or food exposure
Critical Limit Op- time must not exceed 45 minutes.
tions 4. Room temperature is > 21 C/70 F:
Food surface temperature must not exceed 15 C/59 F and food expo-
sure time must not exceed 45 minutes.
Check and record room temperature

And:
If Critical Limit Option 1 no additional checks.
If Critical Limit Option 2 check and record food exposure time.
Monitoring from If Critical Limit Option 3 check surface temperature at the end of pro-
maximum of 5C / cess OR food exposure time at end of process.
41F If Critical Limit Option 4 check surface temperature at the end of pro-
cess AND food exposure time at end of process.
If critical limit is exceeded, discard food

Corrective Action
Randomly select foods/meals or batches and verify compliance.
Audit Randomly select foods in refrigerators and verify control documentation.

SOP: Product Design
Standard
Food safety must be incorporated into product design by all stakeholders
To minimize food safety hazards throughout the food chain to final con-
Purpose sumption onboard the aircraft
Product brief to point of service including all applicable elements: food
origin, flight duration, ingredients, processing, packaging, airline equip-
Scope ment, labeling, onboard equipment and onboard storage.
Guidelines
The following should be considered when designing food products, equip-
ment, kitchens and galleys:
Food Product design
Shelf life
Time until consumption (including round catered, multi sector, overnight
stop)
Labeling
Packaging
Storage environment
Down - route shipments
Hazardous food ingredients & dietary requirements
Traceability
Allergens (see SOP)
Procedure Food Contact Equipment & packaging design

Suitable for purpose (e.g. insulated container)
Food grade and non-porous or wrapped material
Easily cleanable, durable and non-porous
Fixed Base Premises

Fit for purpose
Consideration of clean and unclean segregation (allergens)
Provision of hand cleansing facilities
Easily cleanable
Pest free through design
Waste disposal
Appropriate utility services supply
Specification review
Audit

SOP: Hazardous Meal Ingredients
Standard
Certain foods are deemed by nature, by processing or source, to pose a specific food safety
risk and are not recommended for use. A list of such foods needs to be established and con-
sidered in the menu design process, procurement and production.
Purpose To prevent foodborne illness
Menu design and planning

Scope Procurement of semi-finished or finished products
Guidelines
The following table, which is not exhaustive, provides guidance as to meal ingredi-
Procedure ents and possible hazards:
Food Type Examples of Possible Hazard(s)
A Food under recall by a local regulatory authority or food involved in a foodborne illness Melamine contaminated food
investigation
B Raw or undercooked food of animal origin
B1 Raw meat such as carpaccio or raw fish/shellfish such as sashimi, poisson cru, oysters, mus- Bacterial / viral and parasitic pathogens
sels, clams, cockles and fish roe
B2 Undercooked shell eggs or any menu item that contains uncooked or lightly cooked shell Salmonella species.
eggs (unless they are pasteurized.)
B3 Raw milk, unpasteurized dairy products made from raw milk, such as soft cheese. (Does not E.coli, Salmonella spp., Listeria
include unpasteurized hard cheeses such as parmigiano reggiano) monocytogenese (Lm)
B4 Cold smoked fish Listeria monocytogenes (Lm)
C Raw or undercooked food from plant origin
C1 Raw alfalfa sprouts, bean sprouts, micro greens, other sprouts or fresh herb garnishes that E.coli, Salmonella species, Listeria
cannot be readily washed and sanitized monocytogenes
C2 Raw ready-to-eat fruits and vegetables that do not undergo further processing and are grown E.coli, Salmonella species, Listeria mono-
by use of water contaminated with fecal matter or fertilizer cytogenes, parasites
C3 Raw coconut in ready-to-eat foods Salmonella species
C4 Unpasteurized fruit or vegetable juices E.coli, Salmonella spp., Lm, viruses
D Toxic items
D1 Fish likely to be contaminated with ciguatera toxin. These include fish from tropical reefs of the Ciguatera toxin
Pacific, West Indies and Florida. Species to be avoided include (not exhaustive): Amberjack,
Barracuda, Spanish Mackeral, Coral Trout, Moray Eel and Flowery Cod.
D2 Poisonous fungi, inedible flowers and plants. Toxins
D3 Incorrect cooking of raw kidney beans Haemagglutinating lectins
In addition, attention should be focused on other food products which may pose a health hazard:
Potentially unsafe food identified locally (e.g. by repeated unacceptable microbiological findings or governmental
alerts)
Food ingredients which may be harmful to specific consumer segments, i.e. allergens. Caterers should be in-
formed of governmental directives and the requirements of their individual airline customers on this issue.
Misc.
A hazard analysis should be performed if B or C category products (above) are to be used. Supplier to present
acceptable control documentation such as COA or HACCP plan.
Verify the presence of an up-to-date Hazardous Meal Ingredients list and a procedure
to ensure the absence of the restricted ingredients during each meal presentation,
Audit
menu design or similar event.

SOP: Health Monitoring
Standard
Health monitoring procedures must be in place to prevent contamination of food through
contact with infected people
To prevent transmission of pathogenic microorganisms to food from infected employ-
Purpose ees and visitors
New and existing employees
Scope Visitors to the facility
Guidelines
1. Control of Employees
Pre-employment Control
Prior to employment, new employees shall be screened for current health status
(e.g. questionnaires) and briefed on infection reporting requirements.
Annual Screening
All employees are required to report to management whenever suffering from the
specified symptoms:
Confirm continued compliance by annual screening (e.g. questionnaire)
Corrective Action
If an employee confirms suffering from any of the symptoms specified, the person
shall not be employed or assigned for food handling or clean equipment handling
until examined and subsequently cleared by a medical professional.
If there is confirmation of a reportable illness by a medical professional, the person
may be employed or assigned for a non-food or clean equipment handling task
while awaiting clearance by the medical professional.
Procedure 2. Control of Visitors
Visitors must not touch open food or equipment (exception applies for auditors) at
any time in production food handling areas. They may however touch and / or eat
food provided at a menu presentation held outside areas where open food is being
prepared or handled. Visitors are required to follow all facility GMPs.
Visitor Screening
Contamination of food from visitors entering food handling areas shall be prevent-
ed by one of the following measures:
Visitor completes a Health Questionnaire for Visitors before entry or
Visitor is presented with written instruction before entry or
Visitor is presented with verbal instruction before entry.
Corrective Action
Visitor who confirms suffering from intestinal infection or flu-like symptoms should
not be allowed to enter food production areas.
Visitor who confirms suffering from other symptoms specified in the questionnaire
may be allowed to enter food production areas, provided that the person agrees to
put on proper protective gear, e.g. bandage, glove, etc.
Verify that the documented procedure is in place and being followed.

Infection control procedure may be separated or included in training. This should be accepta-
ble provided that the message is clear and that employees demonstrate acknowledgement.
Audit
NOTE: National legislation on infection control varies greatly and that legislation may not allow
certain sub-procedures, such as requiring employees to disclose previous or present diagno-
ses. Auditor may verify understanding by questioning employees during the audit.

SOP: Pest Control
Standard
The operator must have a pest management system established
To prevent and exclude pests from the facility. (Prevent food and clean food
Purpose
contact surfaces being contaminated by pests.)
Scope Prevention and eradication of pests.
Guidelines
Ensure building design and maintenance prevents ingress of pests

Ensure that the cleaning regiment is sufficient to prevent the harboring of pests
Establish an effective, documented pest control program that is conducted by
competent persons
This typically includes:
- Location plan and type of interior, non-toxic traps and exterior bait points
Procedure - Location plan, list and type of eradication devices
- Planned frequency of premises inspection
- Premises inspection report
- Written evidence that corrective action is taken by both the contractor and cater-
er
Staff shall be trained in appropriate trap handling
Site to have documented reviews of pest control performance: Review perfor-
mance of the contractor through trend analysis, visual inspection of pest control
operator (recommended twice per year or as needed).
Audit Verify that a documented management system is in place for pest control.
Visual observation during audit.

SOP: Supplier Approval
Standard
An effective approval process must be in place to ensure safe food supply

To ensure that food and packaging is bought from an approved source
Purpose
All food and food contact packaging suppliers must be approved prior to
use of the product.
In regard to airline nominated product, the approval process shall be deter-

Scope mined between the airline and caterer during contract development. Proof
of supplier approval documentation shall be provided to the caterer upon
request.
Guidelines
Approval process may be performed by:

An on-site audit based on HACCP protocols, which includes an assessment of
the HACCP control system as well as a physical inspection of premises.
Assessment may also be undertaken by a system audit (paper audit), consisting
of an assessment of a suppliers documented food safety management system,
without physical inspection of suppliers premises.
Approval may also be authorized by assessment of a suppliers certification(s) by
national authorities or by third party audits to a recognized accreditation standard
for food safety.
Approval frequency:
Procedure Suppliers of TCS, ready-to-eat food should be approved before deliveries com-
mence
The audit frequency shall be defined by risk assessment which includes audit re-
sults, certificate grading, microbiological analysis, complaints and delivery reliabil-
ity.
Randomly identify a selection of bought-in ready-to-eat food and food contact

packaging items and confirm that suppliers have been correctly audited and
Audit
approved.
Note: Suppliers should provide upon request the most recent local, state and federal regulatory reports.

SOP: Personal Hygiene
Standard
Procedure must be in place to ensure personal hygiene standards exist and are main-
tained in areas where open food or clean equipment is handled
Purpose To prevent microbial and physical contamination of food and equipment
Scope All employees and visitors
Guidelines
Protective Clothing
Suitable, clean protective clothing shall be worn
The company is to ensure that the protective clothing worn by staff handling open
food is cleaned to commercial laundry standards (e.g. including mechanical wash-
ing and rinse)
Provisions should be made for the storage of clean protective clothing to prevent
contamination
Adequate provisions should be made for the complete segregation between clean
and soiled protective clothing
A designated area for returned soiled clothing is to be provided
Protective clothing for food processing employees and visitors shall not be worn in
restrooms or break rooms and clothing shall be exchanged if worn outside. In the
canteen, protective clothing must be removed or protected upon return to food
handling stations (based on risk assessment).
Employee Change Facilities
Lockers are to be provided to secure personal possessions away from production
areas
Procedure
Clean or soiled protective clothing should not be stored inside lockers
Periodic checks should be carried out by management to ensure compliance
No food shall be stored in employee personal lockers
Protective Hair Covering
Disposable protective hair covering should be worn by all persons working in or
entering areas for handling of open food or clean equipment. Hair covering shall
be applied prior to putting on protective coat. Coat to be removed prior to remov-
ing hair covering.
Suitable head covering shall be provided and worn correctly to ensure complete
enclosure of hair
Beards and moustaches shall be covered with snoods

SOP Personal Hygiene (contd)
Guidelines
Hand Hygiene
Employees and visitors shall be required to wash their hands prior to entering
food production and clean equipment areas
If hand sanitizers are used, they shall be applied after hand washing
Fingernails shall be kept short, clean and unvarnished
False fingernails are not permitted
Visitors should be asked to wear gloves if wearing false fingernails or nail varnish
Gloves, if worn, should be suitable, disposable and changed frequently. If gloves
are worn, hands must be washed prior to donning. Their disposal should be con-
trolled to avoid product contamination.
Cuts, grazes or wounds on exposed skin should be covered with a company-
issued blue or appropriate colored waterproof dressing and covered by a disposa-
ble glove.
Hands shall be washed and gloves shall be changed when changing tasks, prod-
ucts or when contaminated.
Jewelry
All employees and visitors shall follow the company rules on jewelry when work-
Procedure ing in or entering food production/handling areas.
The company rules must be based on the potential of physical and microbial con-
tamination
Eating, Drinking or Smoking
Employees and visitors should be advised that eating, drinking and smoking are
restricted to designated areas
Verify that adequate protection and control measures are in place and adhered
to by all employees and visitors
Audit

SOP: Food Safety Training
Standard
A job-related food safety training program must be provided for employees and management
To ensure required knowledge and skills for the safe handling and production of
Purpose food
All employees and management

Scope New employee training and refresher training
Guidelines
Management Training
All management must be trained to have a good understanding of food safety pro-
cedures
New Employee Training
Employees must be trained in food safety procedures specific to their jobs
Refresher Training
Provides an ongoing reminder of food safety procedures
Updates and confirms knowledge and skills
The training frequency should be determined by the company
Procedure
Effectiveness of Training
Tests are given to employees and management to ensure correct knowledge and
understanding
The test method should be determined by the company
Verify existence of an organized training procedure

Verify training records (hard copy or a computer record on a training database)
Verify that the training provides correct understanding as well as control compe-
tence relevant to the job. For example, verify by observing or talking to food han-
dlers during inspection.
Audit If the above elements are verified, the training procedure should be accepted.

SOP: Temperature Instrument Verification & Calibration
Standard
Temperature measuring equipment used to monitor Critical Control Points and SOPs must be
identified, verified and calibrated
Purpose To maintain accuracy of thermometers and temperature gauges
Scope Temperature monitoring devices relevant to food safety
Guidelines
Verification of the accuracy of hand held thermometers as well as cold room,

refrigerator and freezer thermometers are to be completed on a regular basis
per company SOP. This shall be completed by methods relevant to the appro-
priate equipment.
In general, the tolerance limits are:
Probe thermometers: +/- 1 C (+/- 2F)
Infrared thermometers: +/- 2C (+/- 4F)
Refrigerators, cold rooms and freezers: +/- 1C (+/- 2F)
or as stipulated in manufacturers guidelines
Thermometers shall be identified by numbers or user names or similar, to en-
Procedure sure traceability of control.
If verification shows thermometers are outside tolerance levels, the thermome-
ter shall be calibrated or replaced.
Audit Verify documentation is in place for verification and calibration of thermome-

ters.

SOP: Cleaning and Sanitizing
Standard
Food must be prepared in a clean and hygienic facility to prevent contamination and be based
upon a cleaning and sanitization schedule
Purpose To ensure that food is not contaminated by unclean surfaces or chemicals
All food contact surfaces and equipment of food handling and storage areas
Scope Airline equipment
Food production facility
Guidelines
General Requirements:
A cleaning and sanitization program shall be in place for food contact surfaces and non-food con-
tact surfaces.
This typically includes specifying detergents and disinfectant concentrations, frequencies, respon-
sibilities, cleaning instructions for specific equipment.
The cleaning and sanitization method must be fit for purpose and executed through the utilization
of manual or automatic cleaning systems
Cleaning and sanitization is understood to be effective by an adequate combination of the follow-
ing parameters:
1. Mechanical action
2. Temperature
3. Chemical:
Detergent
Sanitizer
4. Time
Monitoring Procedures:
Airline equipment and kitchen utensils:
-Mechanical/physical cleaning: surfaces to be visibly clean
Procedure Sanitation:
1. Temperature:
Hot water mechanical dish machines temperature, shall comply with manufacturer recommended
temperature and pressures.
Or
The dish surface temperature at exit shall indicate a time/temperature treatment corresponding to
low pasteurization as verified by positive reaction of 71 C (160 F) (e.g. thermo label) and docu-
mented, e.g. thermo label used and recorded.
2. Chemical sanitation:
Chemical concentration and contact (dwell) time as defined by the manufacturer shall be moni-
tored, e.g. indicator paper and recorded.
-Storage of clean equipment:

Equipment shall be stored as to permit quick drying and not in a manner such as wet nesting or
stacking. Equipment shall be stored upside down allowing to air dry.
Facilities:
-Mechanical/physical cleaning: surfaces to be visibly cleaned
-Chemical sanitation: chemical concentration/contact (dwell) time as defined by the chemical
manufacturer shall be monitored and documented
-Verification of cleaning and sanitation effectiveness: microbiological swabs and/or ATP testing
protocols

SOP: Cleaning and Sanitizing (contd)
Verify cleanliness of equipment and facility by visual observation

Understand cleaning/sanitization standard and verify standard application by:
Audit Cleaning schedules
Records
Review results of microbiological swabbing, impression tests or similar
testing if in place

SOP: Physical Contamination (Foreign Object)
Standard
The company shall have risk-assessment based control measures to prevent physical contam-
ination
Purpose To prevent physical contamination of food and food contact surfaces
The company will have a Foreign Object Policy as appropriate to the na-
Scope
ture of its business.
Guidelines
The company will operate procedures designed to either remove or control

potential sources of physical contamination of food and food contact surfac-
es by:
Elimination:
Sources of physical contamination should be eliminated where possible
through product design or HACCP based procedures
Control:
Any risk of physical contamination that cannot be completely eliminated
is to be protected against damage through controls. For glass, all light-
Procedure ing fixtures, including the flying insect control devices, in all production
and storage areas can be controlled by enclosures or use of shatter-
proof materials.
The company shall maintain a risk assessment indicating a register /
list of foreign objects by department, e.g. glass, brittle hard plastic, sta-
ples (review past trend analysis for potential risks)
Training:
All staff should be trained in the prevention of physical contamination of
food and food contact equipment. The training should ensure compli-
ance with all applicable HACCP procedures and control measures in-
cluding monitoring and corrective actions.
Verify that a documented Foreign Object Policy and procedure are in place
Audit
that is appropriate to the nature of the business

SOP: Food Handling
Standard
Procedures are in place to minimize microbiological contamination or growth, the introduction

of physical contaminants or the introduction of chemical contamination during food handling
Purpose To supply safe food for consumption
Scope Raw and ready-to-eat foods
Guidelines
Prevention of Microbiological Cross Contamination of Ready-to-eat Food
from Raw Food
Designated handling areas - The areas for handling of raw foods

and ready-to-eat foods shall be segregated by time or space
Designated equipment/utensils - Work tables, cutting boards, sinks,
food preparation machines, etc. for preparation and handling of
ready-to-eat foods must be segregated from raw foods, unless a
documented procedure of cleaning and disinfection of equipment
used for raw foods is in place.
Prevention of Microbiological Cross Contamination of Ready-to-eat
Foods from Food Handling Equipment
Food handling equipment shall be cleaned and disinfected before

use according to SOP: Cleaning and Sanitizing
Prevention of Cross Contamination of Ready-to-eat Foods from Food
Handlers
Procedures Food handlers shall comply with the procedures of SOP: Health
Monitoring and SOP: Personal Hygiene
Food handlers shall be trained in food safety topics relevant to their
job as required by SOP Food Safety Training.
Prevention of Microbiological Growth
Food handling outside refrigeration shall be minimized:
After receiving, goods shall be moved into refrigerated or freezer

storage within a reasonable amount of time such that food safety is
not compromised
Cold chain shall be risk assessed up to food service to the final pas-
senger
Prevention of Contamination from Environment
The flow shall permit effective segregation between clean and un-
clean materials and processes
Food handling environment shall be maintained, kept clean and free
of pests
Outer packaging shall not enter food production areas
Wooden pallets shall not be used in food production areas
SOP: Food Handling (contd)
Confirm that the documented procedures exist

Audit Observe the food handling practices during audit to confirm that the procedures
are being followed

SOP: Stock Rotation / Date (Day) Coding / Time Control
Standard
An effective stock control system is implemented to ensure that food is consumed within its shelf
life
To ensure identification of the age of food items so that the oldest stock is
always used first (FIFO) and that all food items - particularly time/temperature
Purpose
control for safety foods - are consumed before the designated shelf life of
product has expired
Scope All foods
Guidelines
Stock rotation can be maintained and controlled by the use of various date/day
coding procedures suitable for the specific step in the process.
For example, bulk food items may have a manufacturers product expiry date,
which should be followed and adhered to throughout the complete supply
chain.
The process steps typically requiring date or day coding (but not restricted to)
for stock control purposes are:
- Receiving
- Storage prior to use in the kitchen
- Thawing NOTE: Once thawed, items must be cooked or processed
within its designated shelf-life for the product or according to the company
specific SOP.
- Storage after cooking
Procedure - In-process food items
- Assembly / tray-set
- Final holding
Shelf life & Time Control:
Operators need to establish internal shelf life standards for foods to ensure
food safety and quality:
- Maximum 72 hours for hot food from cooking to the scheduled time of de-
parture
- Maximum 48 hours for cold food from start of preparation/end of thawing
to scheduled time of departure
- Airlines additionally need to consider the intended time until consumption
depending on their time/temperature regime available on board until ser-
vice to the passenger
NOTE: Certain products, due to their pH value and/or water activity, may
have a substantially longer shelf-life than stated above

SOP: Stock Rotation/Date (Day) Coding/Time Control (contd)
Guidelines
Date or Day coding methods:

The following are suggested methods but are not exhaustive. Many of the
label options are commercially available as set out in product catalogues.
- Color coding for the day of the week
- Date labeling
Procedure - Colored marker pens (food grade) that correspond to day of the week
- Manufacturers Use By or Best Before
Whatever system is used, it must be clearly documented in writing and all

staff should receive appropriate training on the correct use of the date/day
coding system(s).
Standards must be followed and outdated food discarded
Randomly select samples from each process step and verify if standards are
Audit
met

SOP: Washing Raw Fruit and Vegetables
Standard
A procedure must be in place to reduce contamination on raw unwashed fruit & vegetables
To ensure raw fruit and vegetables are thoroughly washed in order to reduce
Purpose
physical, chemical and microbiological surface contamination
Scope All unwashed fruit and vegetables
Guidelines
Raw vegetables and fruits should be washed in clean, cold potable water.
Where permitted, a suitable chemical wash should be used in accordance
with the chemical manufacturers instructions.
Raw fruit and vegetables must be washed in clearly labeled, cleaned,
and disinfected designated sinks or containers.
The sinks or containers must be regularly cleaned and sanitized.
Remove all exterior packaging / stickers such as rubber bands, films,
Procedure plastic, wires and twist ties
Remove layers or leaves of products such as lettuce, celery to ensure
proper washing. Remove pineapple tops.
Inspect the final product to ensure it is visually clean and free of debris
and dirt. If not, repeat the process.
The chemical used must have concentration levels verified and recorded
following chemical manufacturers instructions or caterers SOP.
All prepared fruit and vegetables must be date or day marked, covered
and stored under refrigerated conditions until ready to use
Audit Check records and use direct observation of the process to ensure compli-
ance to the procedure

SOP: Thawing
Standard
All frozen products must be thawed in such a way that prevents the growth of pathogens and
cross contamination
To control the growth of pathogens during the thawing of raw and ready to eat
Purpose
(RTE) foods and cross contamination prevention of RTE foods during thawing
Scope All frozen raw and ready-to-eat (RTE) foods
Guidelines
Foods must be thawed in an approved and safe manner to ensure that the
product surface does not exceed8C/46F upon completion. Where local reg-
ulation is more strict follow local regulations (e.g. US: 5C / 41F). Ensure
raw and RTE food remains segregated throughout the process.
Approved Thawing Methods:

Under refrigeration below 8C/46F No record is required under these con-
ditions
Outside of refrigeration The surface temperature of the food must not ex-
ceed 8 C/46 F and must be recorded. Once thawed using this method, the
product must be immediately processed or sent to storage at or below 5C /
41F.
Under cold running potable water - The product must be completely sub-
merged in running water in a sealed package or a clean container. Water ve-
locity must be sufficient to agitate and float off loose particles in the overflow.
The surface temperature of the food must not exceed 8 C/46 F and must
Procedure be recorded. To prevent the risk of cross contamination the sink must be
clean and sanitized.
Automatic defrosting machines may be used provided the manufacturers
instructions are followed and the appropriate records are maintained
Thawing of raw meat, poultry and seafood must be done while elevated on a
drain rack (perforated trays) and not allowed to thaw in its own natural juices
Decanting of meat, poultry and seafood shall be performed in a location that
shall prevent cross contamination. It is recommended that this take place in-
side the chiller if possible.
The company should establish an internal shelf life for thawed products con-
sidering the freezing process leads to cell destruction which causes thawed
items to spoil faster than fresh products.
Re-freezing of thawed products is only allowed after heat-treatment
Additional Seafood Constraints:

(US Specific) Frozen seafood packaged in reduced oxygen packaging
(ROP) must be removed from the ROP state prior to thawing.

SOP: Thawing (contd)
Review the thawing process and check product labeling

Audit Check food surface temperatures
Verify control documentation
National regulations shall apply

SOP: Allergen Management
Standard
Procedures must be in place to minimize the risk of undeclared allergen inclusion in food &
drink and to ensure that accurate, up to date allergen information is available for allergic passen-
gers where legally required.
To ensure provision of accurate allergen information to enable passengers to make
an informed food choice upon request - when departing from countries where legally
Purpose required and according to countries legislation. As well as to minimize allergen cross
contamination for SPMLs with allergen claims.
All food and beverages, including SPMLs, all responsible employees

Scope The allergens controlled must be those required for mandatory declaration of
local authority.
Guidelines
Mandatory Allergen Declarations

As a minimum the allergens controlled on site must conform to the requirements of
the legislation in the country of operation.
Examples: EU allergen list: Examples: USA allergen list:
Cereals containing gluten, namely: Milk
wheat, rye, barley, oats, spelt, kamut or Eggs
their hybridized strains,
Fish (e.g. salmon, cod etc)
Crustaceans (e.g. prawns), Crustacean shellfish (e.g. prawns
Egg, etc)
Fish, Tree nuts (e.g. almonds, hazelnuts
etc)
Peanuts,
Peanuts
Procedure Soybeans, Wheat
Milk, Soybeans
Nuts, namely: almonds, hazelnuts,
walnuts, cashews, pecan nuts, Brazil
nuts, pistachio nuts, macadamia or
Queensland nuts,
Celery,
Mustard,
Sesame seeds,
Sulphur dioxide & sulphites at >10mg/
kg,
Lupine,
Molluscs (e.g. squid).
EU Food Information to Consumers Regulation No 1169/2011, Food Allergen Labeling and consumer Protection Act of 2004
(FALCPA). FDA Food Code 2013.

SOP: Allergen Management (contd)
General Principles of Allergen Management
Goods In
All in-bound ingredients shall have ingredient declaration or a product specifica-
tion available through the supply chain.
Controls must be in place to minimize cross contamination. A risk assessment
shall be in place to identify facility specific risks. When goods delivered do not
meet the same specification as those ordered, consideration must be given to the
presence of any new or additional allergens and whether allergen information
must be amended.
Storage
Allergenic materials must be stored in a manner that minimizes the risk of cross
contamination e.g. goods must be fully sealed or enclosed, allergens of a similar
nature stored together, allergens stored on the lowest shelf.
Allergenic materials must be clearly identifiable e.g. labels &/or color coded stor-
age for special meals containing allergen claims e.g. NLML
Segregation, Sanitation, Separation & Labeling
Based on the facility specific risk assessment a kitchen may have dedicated ta-
bles & equipment for handling allergens. Controls include: segregation, separa-
tion, sanitation and labeling of the specific allergens. A plan for segregation can
be obtained by the use of suitable alternative methods e.g.
Segregation by time (production planning) followed by a full clean down
with chemical detergent and sanitizer
Segregated dedicated area for allergen production
12 / 30 cm or more separation of allergens being controlled
Clear labeling in language or icons understood by line staff
Hot Kitchen
Sanitation and production scheduling should be used to prevent cross contamina-
tion.
Holding Chillers & Blast Chillers
Allergenic materials must be stored in a manner that minimizes the risk of cross
contamination based on facility specific risk assessment.
Personal Protective Clothing
Staff outer wear for those handling allergen and items that have specific allergic
claims on specials meals shall be appropriate to prevent cross contamination.
Hygiene & Cleaning
Where dedicated equipment is not available, a full clean down with chemical de-
tergent and sanitizer must be carried out after handling allergenic ingredients at
the special meal work station or any work space where the control of allergens is
implemented.
Cleaning cloths used to clean up spillages of allergenic foods, or disposable wip-
ing cloths must not be reused as these may contaminate surfaces or equipment.

Training
All appropriate staff on site must be trained in allergen awareness as part of the
induction process on the first day of employment.
Training must include an understanding of the implications of errors.
The requirement to wash hands between moving from allergenic to non-allergenic
foods must be emphasized.
The importance of not making unauthorized recipe changes or substitutions must
be emphasized.
Staff involved in the production, preparation and tray set of allergen friendly spe-
cial meals must have enhanced training in allergen awareness and have their
competency assessed.
Special Meals - Undeclared/Accidental Allergen Inclusion

Particular care must be taken in the production and handling of allergen controlled
special meals e.g. NLML, GFML.
Bought In Special Meals

An allergen trained competent individual must be responsible for checking that the
contents of any bought in special meal meet the requirements e.g. NLML, GFML.
Special Meals Made In-House
The general principles of allergen management as detailed above must be fol-
lowed.
Detailed specifications must be available to staff involved in the preparation of
special meals.
Special Meal Tray Set Up
Additional care must be taken to ensure that allergenic materials are not placed
onto special meal trays. E.g. regular bread roll placed onto gluten intolerant meal
trays or dressings containing milk placed onto a lactose intolerant meal tray.
Crew Communications
The caterer must provide cabin crew with allergen information for all food & bever-
ages loaded according to contractual agreements or local regulatory require-
ments.
Meal Substitutions
Where meal substitutions are required, the caterer must provide revised allergen
information to the crew when required by contractual or local regulatory require-
ments.
Airline Communications
The airline must ensure that passengers know that they may ask about food al-
lergens where contractually or legally required
Information may be provided for food allergy enquiries via the airline website,
menus, food packaging, inflight communication, or verbally by cabin crew.

Undeclared/Accidental Allergen Inclusion
If a caterer discovers that a product accidentally contains an undeclared allergen,
or if a product has been incorrectly labelled they must take the following ac-
tion:
Where possible withdraw or correct the meal.
If it is not possible to withdraw the meal, provide crew with supporting doc-
umentation clearly identifying the allergen present.
Contact the airline to communicate the issue.
Audit Observations
Observe that specifics of the allergen risk assessment are applied in the facility.
Observe if the storage areas reflect the allergen labeling and separation stated in
risk assessment.
Observe staff practices when moving from handling allergens to handling foods
that do not inherently contain allergens.
Check the contents of a GFML or NLML tray set.
Verify that staff is demonstrably competent. For example, by observing or talking
Audit to food handlers during inspection.
Paperwork Audit
Review the site information plan regarding all allergens present or handled on site
by a Review of site risk assessment
Check a meal specification against the allergen information provided to crew.
Verify allergen awareness training records.
Review the site allergen complaints.
NOTE: Materials used to create this SOP include:

Legislation references as above.
UK FSA Safer Food Better Business for Caterers Food Allergies Section
http://www.food.gov.uk/business-industry/caterers/sfbb
UK FSA Allergen Control Checklist: Catering Premises (a checklist provided for local authority enforcement officers).
http://www.food.gov.uk/sites/default/files/multimedia/pdfs/publication/allergencatering0908.pdf
US FDA Food Code 2013 (Annex 4 Management of Food Safety Practices Achieving Active Managerial Control of Food-
borne Illness Risk Factors)
US FDA - Guidance for Industry: Questions and Answers Regarding Food Allergens, including the Food Allergen Labeling and
Consumer Protection Act of 2004 (Edition 4); Final Guidance
http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm059116.htm
US FDA - Food Allergen Labeling and Consumer Protection Act of 2004 (Public Law 108-282, Title II)
http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Allergens/ucm106187.htm
US FDA - Food Allergen Labeling And Consumer Protection Act of 2004 http://www.fda.gov/Food/GuidanceRegulation/
GuidanceDocumentsRegulatoryInformation/Allergens/ucm106890.htm

SOP: In-House Freezing
Standard
A process which controls in-house freezing of products must be established
To ensure a controlled process and to prevent the growth of pathogenic bacteria
Purpose
when freezing products
Scope All products frozen in-house, not previously frozen.
Guidelines
In-House Prepared Products to be Frozen
If finished product (that is specified as fresh) needs to be frozen, the caterer should ob-
tain approval from the customer
Products frozen in-house need to be labeled with the original shelf life issued by the
original manufacturer or by the caterer
Products to be frozen in-house must be frozen as close as possible to the production
date.
All products must be fully covered. Raw and cooked products must not be mixed in the
same container.
Products must be frozen in small batch sizes to facilitate quick freezing, i.e. single lay-
ers, individual components, etc.
Products must be labeled with the original production date, a Frozen On date and a
Use By date
As a guideline, in-house frozen product must not have longer than 12 weeks of shelf
life. However the caterer can deviate from this guideline by shelf life testing or other
recognized methods (e.g. through chemical analysis).
A method must be in place to ensure proper stock rotation and that products are used
within their allotted shelf life
Thawing of products must comply with the thawing process outlined in SOP: Thawing
Procedure Chilled bought-in Products to be Frozen In-House

To allow shelf life extension, the original manufacturer shall provide written, evidence
based, documentation supporting the additional time
Products frozen in-house shall be labeled with the original shelf life as issued by the
manufacturer or caterer
Products must have a minimum of three days of shelf life remaining
Where possible, the original manufacturers date marking must remain on the packag-
ing to provide traceability and to demonstrate that the product has not been frozen on
the last day of its shelf life.
Products must be fully covered. Raw and cooked products shall be kept in separate
containers.
Products must be frozen in small batch sizes to facilitate quick freezing, i.e. single lay-
ers, individual components, etc.
Products must be labeled with a Produced On, Frozen On and Use By dates
Approved Methods of Freezing

Conventional freezing under deep freezer conditions
Accelerated freezing techniques, e.g. blast freezing, cryogenic freezing, liquid nitrogen,
etc.

SOP: In-House Freezing (contd)
NOTE 1: Once defrosted, no products that were previously frozen, shall be re-frozen with-
out the permission from the customer
Procedure (contd) NOTE 2: Ad hoc in-house freezing is not a preferred manufacturing practice. When this oc-
curs regularly it is recommended that a root cause and corrective action process be initiat-
ed.
Check stored items in the freezer against the records

Audit
Verify documentation
Visually check labels on products

SOP: Dispatch, Transport and Aircraft Loading
Standard
Loaded food must be transported under controlled conditions from the caterer to the
aircraft
To prevent growth of pathogens during dispatch, transportation and

Purpose
aircraft loading
Scope All TCS food for consumption on aircraft
Guidelines
Dispatch:
Cold Food:
- Ensure that temperature prior to dispatch does not exceed
5C/41F
Hot Food:
- Ensure that core temperature prior to dispatch is not lower
than 63C/145F
Transportation and Loading:
Transportation and loading of food is executed in such a way
that:
Cold Food:
- Food surface temperature does not exceed 10C/50 F
Procedure Hot Food:
- Food surface temperature is not lower than 60C/140F
21 CFR Part 1250 Interstate Conveyance Sanitation (US):
1250.27 Storage of perishables.

All perishable food or drink shall be
kept at or below 10 C/50 F, except when
being prepared or kept hot for serving.
Monitoring procedure:
Temperature is to be taken as close to the point of dispatch time
as possible
Audit Verify that meal temperatures are controlled at time of dispatch. If

temperature cannot be taken, verify that transportation and loading
method is risk assessed.
SOP: Return Catering
Standard
The menu selection and specification must be based on an assessment for adequacy or appropri-
ateness for return catering by the airline in relation to cold storage capability during the flight. Tak-
ing into consideration aircraft type, duration, storage condition, packaging, and any other factor that
Purpose To minimize food safety hazards during return catering
All TCS foods which are catered in a station and will be consumed during the re-
Scope turn flight after departure.
Guidelines
Menu selection or specification
Food items must be suitable for return catering, i.e. no critical or hazardous
meal ingredients based on risk assessment (seafood, etc.)
Time-Temperature Control for safety

Prior to dispatch and sealing, temperature of food items must be veri-
fied.
Food Trolleys with food items for return catering should be sealed, seg-
regated and properly labeled
Food items for return catering must be stowed in a refrigerated position
(in galley or belly) or with dry ice (refer to decision tree for Return Cater-
ing)
It is highly recommended to monitor the temperature of food items dur-
ing the outbound flight with data loggers or smart labels
Storage of Return Catering Meals

Procedure
Meals are stowed in the galley with galley cooling system
the refrigeration must be turned on
Meals are stowed in the belly
the time and temperature during and after uplift at the outstation
should be monitored
If there is no temperature control for ex-sector meals, consume within 4

hours.
Refer to local legislation for all time temperature control guidance in
country of origin
In case of need for storage food during night stop, the airline acts as supplier in
the logistic chain. Adherence to caterers HACCP program, local legislation
and liability risks need to be clarified up-front with the caterer.
Food items for return catering must be microbiologically tested and meet the
Microbiological Guidelines in this standard (Appendix 1)
Only where possible:
The responsibility is mainly at the airlines data might not be available at the ca-
Audit
terer

Decision Tree for Return Catering

SOP: Flight Attendant/ Cabin Crew Training
Standard
Flight A6endant / Cabin Crew shall be adequately trained in safe food handling pracces applicable to their
work
To ensure that flight attendant/ cabin crew have sufficient knowledge to ena-
Purpose
ble them to handle food safely
Scope All flight attendants/ cabin crew
Guidelines
Food safety handling procedures are to be included in flight attendant train-

ing and refresher courses as necessary.
Training can be delivered by a variety of methods including lecture, written
material, computer based training, etc.
All training should include recorded assessment/testing.
Points to be covered:
Personal hygiene including: proper hand washing prior to beverage service
and meal service; reporting illnesses
Cooling methods used to maintain proper food temperatures on board the air-
craft until all food service(s) is complete
Cooking, re-heating and/or maintaining hot food temperatures
Prevention of food and equipment biological, chemical and physical contami-
nation (e.g. rims of cups/glasses, service equipment, food allergen cross-
contact, ice.)
Procedure Food complaint procedures
Proper segregation practices for keeping dirty equipment segregated from food
that has not yet been served
During interval between first and second service, meals should not be placed
into a warm oven. (Cooking time instructions to be followed.)
Do not pre-heat ovens unless short haul service requires expedited meal prep-
aration.
Proper de-catering processes for all crew food / meals
Airline Audit Review training procedures and available documents

SOP: Delay Handling
Standard
The company shall have a food safety based plan in place in the event of an air-
craft delay
To determine whether food will be safe at the point of service in
Purpose
the event of an aircraft departure delay
All flights where the departure has been significantly delayed. All
Scope
TCS food.
Guidelines
The guidelines for decision making regarding food safety risks in
case of aircraft delays along with proper preventive actions to exe-
cute are described in the following flowcharts.
The information relating to times, food temperatures, actions tak-
en and decisions made shall be documented
Procedure The final decision is the joint responsibility of the airline and cater-
er depending on chain of custody:
To notify the caterer of the delay for consultation
For the decision to serve or not to serve the food
Recording of corrective action(s)
Delay Handling
Process Flow
A: For meals load-
ed chilled

SOP: Delay Handling (contd)
Delay Handling Pro-

cess Flow
B: For meals loaded
hot
Audit: Verify that a documented delay procedure is in place
Airline audit: Verify recording of delayed departures and corrective actions taken

SOP: Product Recall
Standard
A company shall have a defined plan and system in place to effectively manage food incidents
that result in a product recall throughout the supply chain
To prevent consumer consumption of adulterated food that could pose a

Purpose
health risk
Scope All ingredients and finished products
Guidelines
A comprehensive product recall procedure shall be established in the compa-

ny crisis management program.
This typically includes:

A Recall Team
A communication plan with internal and external contacts
The caterer must communicate with the customer prior to public notifica-
tions
The plan should include procedures to manage a market withdrawal or
product ban/ internal quarantine. (These may lead to an actual recall.)
A plan of action to withdraw the offending item from the supply chain
Procedure (this may include on board the aircraft)
A complete, documented root-cause analysis is undertaken in each
case of product recall caused by the caterer
Training on the product recall procedure shall be given to
Recall Team members and other relevant staff
It is required that a test of the recall system be exercised at a minimum fre-
quency of once per year - determined by the operator - to ensure that the pro-
cedure works effectively and efficiently (recommended elapsed time: 4
hours). The company reviews results of the trials or actual recalls for continu-
ous improvement of its food safety procedures (including recall procedure if
not fully effective in removing product involved).
The Recall Program shall be included in the company crisis management pro-
gram/ incident management program.

SOP: Product Recall (contd)
Guidelines
Recall Procedure
Process flow
Verify that a documented procedure for product recall is in place and tested in
accordance with the frequency determined by the operator
Audit A record of disposition of product must be retained for 2 years
Confirm that the contact information of all concerned parties is available and
up-to-date
The operator shall demonstrate recall team ready and preparedness.

SOP: Food Safety Complaints
Standard
The company shall have a documented system for the effective receipt, recording and manage-
ment of food safety related complaints
Purpose To take necessary action to avoid reoccurrence
Scope Customer complaints related to food safety
Guidelines
A procedure for customer complaints handling should be developed and doc-

umented.
The procedure typically includes:
A checklist used to collect pertinent information regarding each incident
If possible, recover a sample or obtain a photo of the evidence
A system for receipt and recording of customer complaints
Procedure Requirement that investigations are only to be performed by competent
persons
A clearly defined process for the investigation and communication of
complaints throughout the business unit
A requirement that corrective action is taken when necessary and that
investigation findings are communicated to the customer as appropriate
The complaint handling procedure should ensure that regular reviews of complaint
data are conducted to identify potential trends, to avoid recurrence and to aid con-
tinuous improvement of product safety.
Check that a documented procedure of food safety related complaints is in

Audit place
Confirm that the procedure is being implemented and followed

2.5 Verification
Food Safety Management System (FSMS) Verification
Standard
A vericaon process must be in place for each stage, incl. HACCP.
Verification activities confirm that the FSMS is implemented and operating accord-
Purpose
ing to plan.
Scope Suppliers, Caterers, Airlines
Guidelines
Verification is achieved by various tools and techniques of which auditing,

observation and monitoring (including records review) are among the most
important.
Audits:
Audits are systematic and independent examinations to determine whether
activities and results comply with procedures, whether these procedures are
implemented effectively and whether they are suitable to achieve the objec-
tives. Examples are:
Internal Audits
- Internal audit elements include review of the FSMS, process flow dia-
gram, CCPs and SOP procedures as well as the monitoring of control
procedures. They verify that SOPs and HACCP processes are in compli-
ance.
- Recommended audit frequency depends upon the type of operation
Procedure and shall be based on a risk evaluation. The audit may take place in full
or in parts over a certain time period.
External Audits
- External audits are conducted by customers, regulatory agencies or
third parties. They may independently provide information relevant to the
verification process, but may not replace the internal audit as a verifica-
tion tool.
Records Review
Review of control records is important in order to assess whether the records
are:
Maintained at the appropriate frequency
Shown to be reliable and in compliance with critical limits
Inclusive of corrective actions taken
NOTE: An annual system review shall be performed by senior management
to demonstrate accountability

Food Safety Management System (FSMS) Verification (contd)
Paper audit:
Review of internal audits
Review environment and product microbiological analysis and test results
Determine whether there is an adequate record review and record data
reliability
Audit
Determine adequacy of annual system review
Physical audit:
Auditors should confirm that the procedures and records reflect the opera-
tions actual performance

Appendix I Microbiological Testing Guidelines
Environmental and Finished Product Testing:
The limited value of microbiological testing as a control method is confirmed by various scientific
sources, e.g. ICMSF: Microorganisms in Foods Volume 4 Application of HACCP, where use of micro-
biological testing is recommended as verification for the HACCP plan.
Caution: In the US, it is not recommended to conduct pathogen testing without the ability to
test and hold product.
Scope of microbiological analysis includes:
1. In-house produced ready-to-eat food

2. Purchased ready-to-eat food
3. Potable water and ice: caterer or aircraft
4. Cleaning effectiveness
In-House Produced Ready-to-Eat (RTE) Food
Random sampling and analysis of a limited number of TCS ready to eat foods may provide valuable
information regarding effectiveness and reliability of a facilitys GMP and sanitation procedures
(SSOPs).
If an internal audit verifies food safe procedures and the microbiological results of in-house produced
foods are satisfactory, the auditor has verified that the implemented control system works.
If an internal audit verifies food safe procedures and the microbiological results of in-house produced
foods identify unsafe food properties, there are weaknesses in the control system. These weakness-
es must be identified and corrected.
Testing frequency depends on the performance of the control system as assessed by the internal au-
dit in addition to other factors. These factors include the frequency of alleged or confirmed food safe-
ty related customer complaints. Food safety related customer complaints may indicate the need for
additional microbial testing even when other records may indicate confirm satisfactory control.
Purchased RTE Food
Microbiological testing of purchased RTE foods is often the most appropriate option for verification of
product safety as alternative measures may be expensive (audits of remote manufacturing facilities).
The frequency of testing should be determined primarily by performance history, such as alleged or
confirmed problems with the purchased product in question as expressed through customer com-
plaints or observations in-house.

Potable Water and Ice: Caterer or Aircraft
Microbiological analysis is the most appropriate method of verification of safe, potable water and ice.
Ice may be made at catering units or may fall into the purchased ready-to-eat foods category and
therefore must be sourced with certificates of analysis from the supplier. Analysis of water and ice
may be performed by health authorities, the caterer or the airline. Refer to established guidelines for
drinking water quality standards:
https://www.iata.org/whatwedo/safety/audit/Pages/idqp.aspx
http://water.epa.gov/drink/standardsriskmanagement.cfm
http://www.who.int/water_sanitation_health/dwq/guidelines/en/
Cleaning Verification
Various testing methods are available to verify the effectiveness of the cleaning procedures for direct
food contact surfaces and hands. Examples include:
Swabbing (indicator organisms)
Impression tests
ATP

Microbiological Guidelines * Testing must be conducted by laboratory compliant or certified to ISO 17025
3
Ae robic Ente roba cte ria ce a e ** E.Coli S.a ure us B.Ce re us C. P e rfringe ns S a lm one lla Liste ria
7
Type P la te cfu/g cfu/g cfu/g cfu/g cfu/g in 25g M onocytoge ne se
Count cfu/g ( Coag + ve) in 25g
RT E C old Foods e.g. Cold m eals, S alads, < 10 < 100 < 1,000 < 1,000 A bs ent in 25g < 100/g
Appetis ers , Sandwiches , Canapes, S us hi, Snac ks
etc . containing raw V eg / Fruit, Lettuc e
Fres h Herbs, Ferm ented M eats /Fish /Cheese etc .
Cooke d M e al compone nts - < 10 6 < 10,000 < 10 < 100 < 1,000 < 1,000 A bs ent in 25g < 100/g
- T o be se rv e d Cold as part of R T E Foods .
Cooke d M e al compone nts - < 10 6 < 10,000 < 10 < 100 < 1,000 < 1,000 A bs ent in 25g < 100/g

- T o be se rv e d Hot
Cooke d M e als w ith lightly or partially cooked < 10 < 100 < 1,000 < 1,000 A bs ent in 25g < 100/g
com ponents , a ferm ented ingredient ,
raw garnish or w ith raw ingredients
added after cooking - T o be se rv e d H ot .
De sse rts ( e.g. C heesecakes or those with raw
com ponents ie raw fruit , unwashed fruit ) < 10 < 100 < 1,000 < 1,000 Absent in 25g < 100/g
De sse rts Hot or C old (other than cheesecakes
& with fully processed com ponents ) < 10 6 < 10,000 < 10 < 100 < 1,000 < 1,000 Absent in 25g < 100/g
Hand Swabs A bs ent < 20
Surface Swabs A bs ent
(Direc t Food c ontac t Surfaces)
4
W ater (Cold water for food us e) N/A 0 / 100m l 0/100M L
Ice 4 0 / 100m l 0/100M L
In - com ing Ra w M a te ria ls :
e .g. Bought-in RTE Foods & P roducts to be
Proce sse d in -house :- Te sts a s pe r Supplie r M icrobiologica l Spe cifica tion ( or a s a bove w ith a dditiona l te sts a s a pplica ble i.e . Liste ria on long she lf-life chi
1 Ready to E at inc lude heat -treated (c ooked ,bak ed ,pasteuris ed ) foods of anim al and vegetable origin ,c leaned raw vegetables and fruits & or s m oked foods ,water and ic e .
2 It should be noted that where legally required s tandards are available for a c ountry ,then that c ountry 's s tandards m ust apply .
W here a c ountry 's s tandards or c riteria are m ore s tric t ,then the country's criteria take precedenc e .
3 A erobic P late Count at 30c , 48 hrs 72hrs .
4 A s per Guidelines for Drink ing water Quality ,W orld Health Organis ation & A EA Guidelines
5 Cam py lobacter jejuni Test as part of c om plaint inves tigation or based on risk as sess m ent e.g. if Fruit /V eg from Organic soils , unwashed Fres h Herbs , unwas hed fruit (ie soft berry fruits ) .
6 V ibrio parahaem oly tic us tes ting as part of c om plaint inves tigation or if Seafood ,S hrim ps or Fis h from warm /Tropic al waters .Not nec es sary if s ourced from Northern waters .
61
7 B ac illus c ereus tes t on Rice /Pasta/ Cereals / Dairy based Dess erts but can be inc luded on Cooked V egetables and ready m eal com ponents (i.e. c ooked m eat ) .
Appendix II Flow Diagram
Flow Diagram 1- Production

Appendix III Hazard Analysis Table Risk Assessment
Risk Assessment Example for Guidance Purposes
Following construction of the process flow diagram, the HACCP team should then ensure that all conceiv-
able hazards are identified. Once the hazards are identified for each process step, decisions should be
made on how the process step should be controlled based on the likelihood and justification of the poten-
tial hazard(s). The Decision Tree (Codex 1997) can be used to determine whether the hazards identified
at a particular step shall be controlled by a Critical Control Point (CCP). If not, it may be controlled as a
CP (control point) or Standard Operating Procedure (SOP).
A CCP is a step, location, practice or procedure at which control can be applied and which is essential to
prevent, eliminate or reduce a food safety hazard to an acceptable level.
Standard Operating Procedures (SOPs) or Control points (CPs) are defined as steps or procedures that
control the operational conditions within a food establishment. When documenting SOPs and CPs the fre-
quency of monitoring and corrective action must be included. The controls of CCPs, CPs and SOPs in
the HACCP plan form the foundations for food safety.
Table 1 summarizes a typical hazard analysis process for airline and airline catering operations.
TABLE 1
Step Hazard Potential Hazard and
Process Step Justification Example Control Measures Control By
No Type Cause
1 (A) Product Design Biological Microbiological growth Increased storage time on Menu selection according to SOP: Product
due to improper time/ board until consumption due outcome of: Design
Food Product temperature conditions to round catering, multi
Design sector flights, long haul Route assessment
flights and overnight stops
Pathogen contamination Cooling assessment

Increasing customer re-
by the nature of the SOP: Hazard-
quests for hazardous meal
product and degree of ous Meal Ingredi-
ingredients such as raw fish Restriction of hazardous
suitability for airline ents
catering meal ingredients from
Likelihood of occurrence if haz- the menu
ards are not identified either in Advice on the
the risk assessment or menu Control of liability : menu card hand-
development stage. ed out to the
passenger
Inform customers of potential
risk and agree on disclaimer
Chemical Chemical contamination Scientific literature or supplier Restrict hazardous meal SOP: Hazard-
from meal ingredients information reported presence of ingredients or products ous Meal Ingredi-
such as toxins in fish toxin in foods under recall from the ents
menu- Labeling verifica-
Allergens Allergens can cause serious tion of sub component SOP: Allergen
health consequences ingredients and pro- Control
cessing aids i.e. spray Measures
release
Physical Physical contamination Likelihood of occurrence resulting Restrict high risk products with SOPs: Physical
not removed by subse- from product selection and type limited control from physical Contamination;
quent processing contamination at product Supplier Approv-
design stage. al

Step Hazard Potential Hazard and Example Control
Process Step Justification Control By
No Type Cause Measures
1 (B) Product Design Biological Bacterial harborage due to Introduction of new types of Equipment or packaging SOP: Product
uneven surfaces, design and packaging or equipment due to specification suitable for Design
Food Contact material (e.g. soup flasks) trends, innovation or marketing purpose and for effective
Equipment & cleaning and sanitization
Packaging
Design Chemical Chemical contamination of Introduction of new types of Equipment or packaging SOP: Product
food due to non-food grade packaging or equipment due to specification suitable for Design
equipment or packaging trends, innovation or marketing purpose
SOP: Aller-
Allergens Cross contamination Good Manufacturing Prac- gens
tices
Physical Physical contamination due Introduction of new types of Equipment or packaging SOP: Product
to nature of equipment and packaging or equipment due to specification suitable for Design
packaging trends, innovation or marketing purpose
2 Purchasing Biological Survival and contamination Ineffective supplier food safety Purchase high-risk ready-to SOP: Supplier
of pathogens in high-risk controls at all stages to point of -eat foods from approved Approval
ready-to-eat foods delivery suppliers
Chemical Antibiotics, growth hormones Incorrect use of antibiotics, Purchase foods from ap- SOP: Supplier
and pesticides in foods growth hormones or pesticides proved suppliers Approval
may result in unsafe level of
residues in food
Allergens Allergen exceptions to printed Substitutions reviewed for SOP: Aller-

menu and label components allergens and approval gens
Physical Physical contamination not Likelihood of occurrence result- Purchase from approved SOP: Supplier
removed by subsequent ing from insufficient supplier suppliers according to spec- Approval
processing controls ifications
3 Receiving Biological Growth of pathogens in Insufficient temperature control Measure temperature of CP 1: Control
chilled foods due to tempera- during transportation causes chilled foods at receiving at Food Re-
ture abuse during transporta- pathogen growth ceiving
tion
Chemical Chemical contamination of Likelihood of occurrence result- Visual inspection of delivery SOP: Supplier
open food if segregation of ing from insufficient procedures and evidence of any taints Approval
food and chemicals is not and controls and odors
adhered to SOP: Product
Substitutions are frequent and Substitutions reviewed for Handling /
Allergens unpredictable allergens and approval Receiving
SOP: Aller-
gens
Physical Physical contamination of Likelihood of occurrence result- Inspection of integrity of SOP: Supplier
food ing from insufficient transport packaging Approval
procedures and delivery con-
trols SOP: Product
Handling

Step Hazard Potential Hazard and Example Control
Process Step Justification Control By
No Type Cause Measures
4 (A) Storage (chilled) Biological Growth of pathogens in Improper storage tem- Control storage CP 2: Control of
- RTE Foods ready-to-eat foods due to perature and/or time temperature Cold Storage Tem-
exceeding storage temper- exceeding acceptable perature
ature or time shelf life can allow
pathogen growth Control storage SOP: Date Coding
shelf life/ time and Stock Rotation
No subsequent step to
eliminate or reduce the
hazard to acceptable
level
Chemical No significant hazard iden- Chemical storage segregat- Good Manufacturing SOP: Receiving
tified ed from product storage Practices
Cross- contact if segregation

not in place SOP: Allergens
Allergens
Physical No significant hazard iden- Low likelihood of product Good Manufacturing SOP: Physical Con-
tified contamination Practices tamination
4 (B) Storage (frozen) Biological No hazard identified None None None

Frozen Products
Chemical No significant hazard iden- Low likelihood of product Good Manufacturing None
tified contamination Practices
SOP: Allergens
Allergens Cross-contact
Physical No significant hazard iden- Low likelihood of product Good Manufacturing SOP: Physical
tified contamination Practices Contamination
5 Storage - Dry Biological No hazard identified None None None

Foods
Chemical Chemical contamination of Likelihood of occurrence Clear segregation poli- None

food if segregation of food resulting from insufficient cies
and chemicals is not real- procedures and controls
ized Good Manufacturing
Practices SOP: Allergens
Allergens
Cross-contact
Physical Physical contamination of Likelihood of occurrence Effective pest con- SOP: Physical Con-
food resulting from insufficient trol measures tamination
procedures and controls
SOP: Pest Control
Storage procedures

Step Potential Hazard and Example Control
Process Step Hazard Type Justification Control By
No Cause Measures
6 Washing of raw fruits Biological Survival of surface Incorrect washing Effective washing and / SOP: Washing of
and vegetables for pathogens due to inef- processes can allow or washing with chemi- Raw Fruits and Veg-
raw service fective washing pro- pathogen survival cals (where permitted) etables
cesses procedure
*See country guide-
lines on allergen No subsequent step
management to eliminate or re-
duce the hazard to
acceptable level
Chemical Contamination with Likelihood of occurrence Follow chemical manu- SOP: Washing of
chemical washes if correct procedures are facturers instructions Raw Fruits and Veg-
where used incorrectly not followed and procedure etables
Physical Contamination with Likelihood of occurrence Effective washing pro- SOP: Washing of
foreign objects due to if incorrect washing and cedure Raw Fruits and Veg-
ineffective washing insufficient agitation caus- etables
process es incomplete removal of
foreign objects
7 Thawing - Raw Biological Growth of pathogens in Increasing time and Products should be SOP: Thawing
Foods raw foods due to ex- temperature during thawed under refrigera-
ceeding time and tem- thawing allows for tion
perature pathogen growth
Subsequent step
eliminates the haz-
ard (except for raw
fish)
Chemical Allergens Cross-contact Good Manufacturing SOP: Allergens

Practices
Physical Physical contamination Likelihood of residues Visual inspection SOP: Physical Con-
of food from packaging / labels tamination
8 Thawing - RTE Biological Growth of pathogens in Increasing time and Products should be SOP: Thawing
Foods ready-to-eat foods due temperature during thawed under refrigera-
to exceeding time and thawing allows for tion SOP: Product Han-
temperature pathogen growth dling
No subsequent step
to eliminate or re-
duce the hazard to
acceptable level
Chemical
Allergens Cross-contact Good Manufacturing SOP: Allergens

Practices
Physical Physical contamination Likelihood of residues Visual inspection SOP: Physical Con-
of food from packaging / labels tamination

Step Potential Hazard and Example Control
Process Step Hazard Type Justification Control By
No Cause Measures
9 Preparation - Raw Biological Growth of pathogens in Increasing prepara- Good Manufacturing SOP: Product Han-
Foods raw foods due to ex- tion temperature Practices dling
ceeding preparation and time allows for
temperature and time pathogen growth
Subsequent step
eliminates the
hazard
Biological Contamination or cross Poor hygiene practices Food contact SOP: Cleaning and
contamination of patho- and unclean food con- surfaces to be Sanitizing
gens from unclean food tact surfaces allow for cleaned and sani-
contact surfaces and pathogen contamination tized as required SOP: Product Han-
poor hygiene practices per standard dling
Control cross SOP: Personal

Hygiene SOP:
contamination
Raw Meat Pro-
cessing
Effective personal
hygiene control
Chemical
Allergens Cross-contact Good Manufacturing SOP: Allergen

Practice and SSOPs
Physical Physical contamination Contamination during Visual inspection and SOP: Physical Con-
of food * butchering and prepara- risk awareness tamination
tion
SOP: Product De-
sign
10 Storage (chilled) - Biological Growth of pathogens in Increasing storage Correct food stor- SOP: Date Coding
Raw Foods raw foods due to ex- temperature and age procedure and Stock Rotation
ceeding storage tem- time allows for
perature and time pathogen growth SOP: Product Han-
Control of refriger- dling
ator temperatures
Subsequent step
CP 2: Control of
eliminates the
Control of storage Cold Storage Tem-
hazard
time perature
Chemical Allergens Cross-contact Good Manufacturing SOP: Allergen

Practices
Physical No significant hazard Low likelihood of product Good Manufacturing SOP: Physical Con-
identified contamination Practices tamination
11 Cooking Biological Survival of pathogens Undercooking and/or High risk raw CCP 1: Control of
due to insufficient cook- incorrect temperature foods shall be Food Cooking
ing temperature measurement may cooked to safe
result in survival of SOP: Cleaning and
core temperatures
Contamination of patho- pathogens Sanitizing
gens from unclean food
contact surfaces and Unclean handling/ Measure food core
unclean handling processing and un- temperature upon
clean food contact completion of
surfaces may cause cooking to meet
pathogen contamina- standards
tion
Food contact
surfaces to be
cleaned and sani-
tized
Chemical Allergens Cross-contact Good Manufacturing SOP: Allergens

Practices
Physical Physical contamination Contamination during Foreign object risk SOP: Physical Con-
of food cooking assessments tamination

Potential Hazard Example Control
Step No Process Step Hazard Type Justification Control By
and Cause Measures
12 Chilling Biological Growth of patho- Slow cooling al- Foods shall be CCP 2: Control of
gens in cooked lows spore germi- cooled rapidly Food Chilling
foods due to slow nation and toxin after cooking
cooling process production
Chemical Allergens Cross-contact Good Manufactur- SOP: Allergens

ing Practices
Physical Physical contami- Contamination Foreign object risk SOP: Physical

nation of food during chilling assessments Contamination
13 Freezing Biological No significant Upper temperature SOP: In-House

hazard identified range well below Freezing
danger zone
Chemical No significant Chemical not

hazard identified stored in freezer.
Inbound frozen
items are delivered
separately
Physical No significant
hazard identified
14 Storage (chilled) Biological Growth of patho- Increasing storage Control stor- CP 2: Control of
RTE Foods gens in ready-to- temperature and age tempera- Cold Storage Tem-
eat foods due to time allows for ture perature
exceeding storage pathogen growth
temperature and SOP: Date Coding
time Control stor- and Stock Rotation
age time
Chemical Allergen Cross-contact Good Manufactur- SOP: Allergens

ing Practices
Physical No significant Low likelihood of Good Manufactur- SOP: Physical

hazard identified product contamina- ing Practice Contamination
tion

Potential Hazard Example Control
Step No Process Step Hazard Type Justification Control By
and Cause Measures
15 Preparation and Biological Growth of patho- Increasing food Control food tem- CP 3: Control of
Assembly - RTE gens due to ex- temperature or perature or expo- Food Processing
16 Foods ceeding food tem- prolonged prepara- sure time
perature or expo- tion time allows for
sure time pathogen growth
17
Biological Contamination or Poor hygiene prac- Food contact SOP: Cleaning and
cross contamina- tices and unclean surfaces to be Sanitizing
tion of pathogens food contact surfac- cleaned and
from unclean food es allow for patho- sanitized as SOP: Product Han-
contact surfaces gen contamination required per dling
and poor hygiene
standard
practices
SOP: Personal
Control cross Hygiene
contamination
Effective
personal
hygiene con-
trol
Chemical Allergen Cross-contact Good Manufactur- SOP: Allergens

ing Practices
Physical Physical contami- Contamination Foreign object risk SOP: Physical

nation of food during preparation / assessments Contamination
assembly
18 Storage (chilled) Biological Growth of patho- Increasing storage Control stor- CP 2: Control of
RTE Foods gens in ready-to- temperature and age tempera- Cold Storage Tem-
eat foods due to time allows for ture perature
temperature and SOP: Date Coding
time Control stor- and Stock Rotation
age time
Chemical Allergen Low likelihood of Good Manufactur- SOP: Allergens

product contamina- ing Practices
tion
Cross-contact
Physical No significant haz- Low likelihood of Good Manufactur- SOP: Physical

ard identified product contamina- ing Practices Contamination
tion
19 Re-heating: Hot Biological Growth of patho- Food temperature Food products to CCP 1: Cooking
Delivery to Aircraft gens in re-heated in danger zone be re-heated and
food due to slow allows for pathogen held at safe tem- SOP: Dispatch,
and/or insufficient growth perature close to Transportation and
heating process dispatch time Loading
Chemical No significant haz- Low likelihood of Good Manufactur- None

ard identified product contamina- ing Practice
tion
Physical No significant haz- Low likelihood of Good Manufactur- SOP: Physical

ard identified product contamina- ing Practice Contamination
tion

Hazard Potential Hazard Example Control
Step No Process Step Justification Control By
Type and Cause Measures
20 Preparation, As- Biological Growth of patho- Increasing food Control food tem- CP 3: Control of
sembly, Tray-set gens due to ex- temperature or perature or expo- Food Processing
(RTE Foods) ceeding food tem- prolonged prepara- sure time
perature or expo- tion time allows for
sure time pathogen growth
Biological Contamination or Poor hygiene prac- Food contact sur- SOP: Cleaning
cross contamina- tices and unclean faces to be cleaned and Sanitizing
tion of pathogens food contact sur- and sanitized as
from unclean food faces allow for required per stand-
contact surfaces pathogen contami- SOP: Product
ard
and poor hygiene nation Handling
practices
Control cross con-
SOP: Personal
tamination
Hygiene
Effective personal
hygiene control
Chemical Allergen cross- Low likelihood of Good Manufacturing SOP: Allergens

contact product contamina- Practices
tion
Physical Physical contami- Contamination Foreign object risk as- SOP: Physical
nation of food during prepara- sessments Contamination
tion / assembly and
tray-set
21 Storage - Final Biological Growth of patho- Increasing storage Control storage CP 2: Control of
Holding gens in ready-to- temperature and temperature Cold Storage Tem-
eat foods due to time allows for perature
temperature and Control storage time SOP: Date Coding
time and Stock Rotation
Chemical No significant Low likelihood of Good Manufacturing None

hazard identified product contamina- Practices
Physical No significant Low likelihood of Good Manufacturing SOP: Physical

hazard identified product contamina- Practices Contamination
22 Dispatch Biological Growth of patho- Increasing Measure tempera- SOP: Dispatch,

gens due to ex- food temper- ture of TCS foods Transportation and
ceeding food tem- ature allows prior to dispatch or Loading
perature prior to for patho- security sealing
dispatch gen growth where applicable
Final holding Production planning

time neces-
sary to
achieve
correct dis-
patch and
delivery tem-
perature
Chemical No significant Low likelihood of Good Manufacturing None

hazard identified product contamina- Practices
Physical No significant Low likelihood of Good Manufacturing SOP: Physical

hazard identified product contamina- Practices Contamination

Ste
Hazard
p Process Step Potential Hazard and Cause Justification Example Control Measures Control By
Type
No
23 Transport Biological Growth of pathogens due to Increasing temperature TCS foods to be trans- SOP: Dispatch,
time/temperature abuse dur- and prolonged transporta- ported under controlled Transportation
24 Aircraft Load- ing transport tion time allows for patho- conditions by caterer, and Loading
ing gen growth airport handler and
airlines
Measure temperature of
TCS foods at loading if
possible or conduct risk
assessment
Chemical No significant hazard identi- Low likelihood of product Good Manufacturing Practic- None
fied contamination es
Physical No significant hazard identi- Low likelihood of product Good Manufacturing Practic- SOP: Physical
fied contamination es Contamination
25 Storage On Biological Growth of pathogens due to Increasing storage tem- TCS foods to be stored CP 2: Control of
Board time/temperature abuse dur- perature and prolonged under refrigeration on Cold Storage
ing storage transportation time allows board Temperature
for pathogen growth
SOP: Product
Equipment / galley de- Design
sign
SOP: Crew Train-
ing
Chemical No hazard identified None None None
Physical No significant hazard identi- Low likelihood of product Good Manufacturing Practic- SOP: Physical
fied contamination es Contamination
SOP: Pest Control
26 Preparation On Biological Contamination of pathogens Likelihood of occurrence Effective personal hygiene SOP: Crew Train-
Board from cabin crew in case of direct food procedure ing
contact
Physical Contamination of foreign Likelihood of occurrence Effective personal hy- SOP: Crew Train-
objects from cabin crew during food handling and giene procedure ing
service
SOP: Physical
Good Service Practice Contamination
27 Re-heating On Biological No significant hazard identi- Low likelihood if food is Good Service Prac- SOP: Crew Train-
Board fied provided cooked accord- tice (e.g. not to load ing
ing to CCP 3 ovens too far in advance
of service)
Following heating in-

structions
Chemical Contamination by incorrect Likelihood of occurrence Equipment specification SOP: Product

equipment when equipment is not fit Design
for purpose
Physical Contamination during heating Likelihood of occurrence Design and mainte- SOP: Physical
when open food is being nance of ovens Contamination
re-heated
SOP: Product
Design of product pack- Design
aging

Hazard Potential Hazard and Example Control
Step Process Step Justification Control By
Type Cause Measures
No
28 Cooking Raw Biological Survival of pathogens due to Undercooking results High risk raw foods CCP 1: Control
Ingredients On too low cooking temperature in survival of patho- shall be cooked to safe of Food Cooking
Board gens core temperature
Incorrect temperature Measure food core

measurement (e.g. temperature upon
surface temperature) completion of cooking
causes undercooking
Chemical Contamination by incorrect Likelihood of occurrence Equipment specifications SOP: Product

equipment when equipment is not fit for Design
purpose
Physical Contamination during heat- Likelihood of occurrence Design and mainte- SOP: Product
ing when open food is being nance of ovens Design
heated
Design of product
package
29 Service Biological Pathogen contamination Likelihood of occurrence in Effective personal hygiene SOP: Crew
from cabin crew case of direct food contact procedure Training
Physical Contamination with foreign Likelihood of occurrence Effective personal SOP: Crew
objects from cabin crew during food handling and hygiene procedure Training
service
Good Service Prac- SOP: Physical
tice Contamination
30 Aircraft Strip- Biological No hazard identified None None None

ping
Physical Contamination from pests Low likelihood of occurrence Pest control on aircraft SOP: Pest Con-
trol
Flight origin
31 Equipment Biological Survival and growth of Insufficient ware wash- Food contact surfaces SOP: Cleaning
Washing and pathogens ing rinse temperature must be cleaned, and Sanitizing
Sanitizing and/or sanitizing rinsed then sanitized
(kitchen and Post-sanitizing contamina- chemical concentration by heat or chemical SOP: Product
aircraft equip- tion sanitization and air Design
ment) Food residues on dried
washed equipment
allow for pathogen Cleaning and sanitiz-
growth ing procedure
Re-contamination due Machines must be fit

to improper handling for purpose
and/or storage
Chemical Contamination with cleaning Likelihood of occurrence Concentration controls SOP: Cleaning
chemical when chemicals are not and Sanitizing
used at the correct concen- Follow manufacturers
tration or as per manufactur- instructions
ers instructions
Physical Physical contamination of Likelihood of occurrence Manufacturers proce- SOP: Cleaning

clean equipment when cleaning procedures dure for use of ware and Sanitizing
are not followed including wash machine
storage after cleaning
Visual inspection of
cleaned equipment
Cleaning procedure/
equipment storage
NOTE: Process step numbers refer to those described on Appendix II: Flow Diagram 1
* Physical Contamination Examples: Glass, Wood, Stones, Plastic, Metal

Appendix IV: Food Safety Process Table: Critical Control Points / Control Points
The table below is an example of how to establish the Critical Control Points / Control Points for airline and
airline catering operations. Please note that the airline and airline caterer should assign a person, or posi-
tion responsible for monitoring frequency, corrective action and verification steps.
CCP Monitoring Proce-

Process Control Recommended Cor-
/ Hazard Critical Limits dures and Frequen- Verification
Step(s) Measures rective Actions
CP cy
CP Goods Biological - Monitor tempera- Chilled Foods Chilled Foods Chilled Foods Review monitor-
1 Receipt Growth of ture of TCS foods If food surface tempering and corrective
pathogens upon receipt 8 C/46 F What: Food surface ature is above 8 C/46
temperature action records
F, appropriate correc-
tive action must be
How: Measure surface taken Review thermom-
temperature eter calibration
records
When: Each delivery (according to
of chilled TCS food respective SOP)
Perform routine
microbiological
Frozen Foods Frozen Foods Frozen Foods analysis of food
Frozen solid What: State or ap- If food is not in frozen products sampled
without signs of pearance of food state or shows sign of at receiving
prior defrosting, defrosting, appropriate
e.g. soft surface corrective action must
or ice crystals How: Physical and be taken OR food
visual inspection must be rejected
When: Each delivery Record: Record cor-

of frozen foods rective action in Food
Receiving Log
Record: Food Receiv-

ing Log

CCP Monitoring Proce-
Process Control Recommended Cor-
/ Hazard Critical Limits dures and Frequen- Verification
Step(s) Measures rective Actions
CP cy
CP Storage Biological - Store TCS foods Food tempera- What: Refrigerator When refrigerator Review monitor-
2 Growth of under refrigera- ture temperature temperature is above ing and correc-
Final Hold- pathogens tion 5 C/41 F for 8 C/46 F, check food tive action rec-
ing chilled food How: surface temperature
ords
and
if food surface temper-
(Storage Read tempera- ature is above 5 C/41 Review ther-
On Board) ture from ther- F, appropriate correc- mometer calibra-
mometer gauges tive actions must be tion records
taken (according to
respective SOP)
Read tempera-
ture from contin-
uous recording Microbiological
equipment analysis of food
products sam-
When: Each shift or at pled from cold
a frequency consid- storage
ered effective
Record: Record cor-

rective action in Cold
Record: Cold Storage Storage Temperature
Temperature Log Log
CCP Cooking Biological - Cooked Foods Cooked Foods Cooked Foods Cooked Foods Review monitor-
1 Survival of ing and correc-
(Including pathogens Cook raw foods For minimum What: Food core If food core tempera- tive action rec-
Cooking to safe core tem- cooking tempera- temperature ture is lower than ords
On Board) peratures tures, refer to minimum cooking
CCP 3 chart or How: Measure food temperature require-
apply national ment, continue cook- Review ther-
core temperature
standards where ing until the required mometer calibra-
stricter temperature is met tion records
When: Each batch of (according to
high risk food at the respective SOP)
end of cooking pro- Or: Discard food
cess
Microbiological
analysis of food
products sam-
Record: Food Cook-
pled after cook-
ing Log
ing process
Record: Record cor-
rective action in Food
Cooking Log
Seared Foods
Seared Foods Seared Foods Seared Foods

How:
Visual inspection
Sear raw whole Color change on of food external If color change is not
muscle meat to all external sur- surfaces achieved on all exter-
achieve color faces nal surfaces of food,
change and tem- continue cooking until
perature on all Food surface food displays color
external surfaces temperature change on all external
surfaces
When: Each batch of
seared food at the Or: Discard food
end of cooking pro-
cess

CC
Process Control Monitoring Proce- Recommended Cor-
P/ Hazard Critical Limits Verification
Step(s) Measures dures and Frequency rective Actions
CP
CC Chilling or Biological - Chill foods rapidly Food core tem- What: Food core tem- Review monitor-
P2 Freezing Growth of after cooking perature must be perature ing and correc-
pathogens reduced accord- tive action rec-
(rapid ing to one of the
ords
cooling) following critical
limits:
How: Review ther-
mometer calibra-
Critical Limit 1: Critical Limit 1: Critical Limit 1: tion records
(according to
From 60 C /140 respective SOP)
Measure food core If critical limits are not
F to 10 C/50 F
temperature and time met,
in 4 hours (EU)
at start and finish of re-cook or discard food Microbiological
chilling process
analysis of food
products sam-
pled after chilling
Critical Limit 2: Critical Limit 2: Critical Limit 2: process
From 57 C/135 Measure food core After 2 hours of

F to 21 C/70 F temperature and time chilling, if critical limits
in 2 hours; and at start of chilling, after are not met, accelerate
from 21 C/70 F 2 hours of chilling, and chilling process
to 5 C/41 F in at the end of chilling
the next process After 6 hours of
4 hours. (FDA) chilling, if critical limits
are not met,
re-cook 165F/ 74C or
Or local legisla- discard food
When: Each batch of
tion where stricter cooked TCS foods
Record: Food Chilling Record: Record cor-

Log rective action in Food
Chilling Log

CC Process Control Monitoring Proce- Recommended Cor-
Hazard Critical Limits Verification
P/ Step(s) Measures dures and Frequency rective Actions
CP
CP Processing Biological - Control of food Cases 2, 3 or 4 What: Review monitor-

3 of TCS Growth of temperature and/ when food is ing and correc-
ready-to- pathogens or time of expo- removed from Ambient tempera- Immediate cooling
when critical tempera- tive action rec-
eat foods, sure to ambient refrigeration of ture
ture or time is reached ords
e.g. meal temperature dur- 41F / 5C.
assembly, ing processing Food exposure time
portioning, Review ther-
tray-setting Food surface tem-
Discard when critical mometer calibra-
perature temperature and time tion records
limit is reached (according to
respective SOP)
How and When:
Case 1: (See Case 1:
Cold Storage Microbiological
SOP) Measure ambient analysis of food
Ambient tempera- temperature each shift products
ture is 5 C/41 or at a frequency con-
F sidered effective.
No monitoring on food
Ambient tempera- is required.
ture must not
exceed
5 C/41 F
Case 2: Case 2:
Ambient tempera-
ture is > 5 C/41 Measure ambient
F but temperature each
15 C/59 F shift or at a fre-
quency consid-
Food exposure ered effective
time must not
Measure food
exceed 90
minutes exposure time for
each batch of
TCS ready-to-eat
food
Case 3: Case 3:
Ambient tempera-
ture is > 15 C /59 Measure ambient
F but temperature each
21 C/70 F shift or at a fre-
quency consid-
Food exposure ered effective
time must not
exceed 45 Measure food
minutes or food exposure time or
surface tempera- food surface
ture must not temperature for
exceed 15 C/59 each batch of
F TCS ready-to-eat
food
Case 4: Case 4:
Ambient tempera-
ture is > 21 C/70 Measure ambient Record: Record cor-
F temperature each rective action in Food
shift or at a fre- Processing Record.
Food exposure quency consid-
time must not ered effective
exceed 45
minutes and food Measure food
surface tempera- exposure time
ture must not and food surface
exceed temperature for
15 C/59 F each batch of
TCS ready-to-eat
food
Record: Food Pro-

cessing Log
Appendix V Foods for Temperature Control
High-risk foods are foods known to commonly harbor microbial pathogens and/or support growth of mi-
crobial pathogens.
The term Time and Temperature Control for Safety or TCS foods includes cooked vegetables in addi-
tion to high-risk foods.
The term high-risk is better defined than TCS foods but as the World Food Safety Guidelines already op-
erates with the term TCS, it is maintained here.
It is common to group foods into:

1. Raw foods, which need to be cooked or washed prior to service
2. Ready-to-eat (RTE) foods, which are in principle ready for consumption
It is likewise common to divide each of the two groups into:

1. Time and Temperature Control for Safety (TCS foods) - known to commonly harbor microbial patho-
gens and/or support growth of microbial pathogens
2. Non-TCS foods not known to commonly harbor and/or support growth of microbial pathogens
3. Foods originating from areas where international food safety standards do not prevail, may pose addi-
tional risks. These risks should be assessed by the caterer and airline jointly.
Raw TCS Foods include:

Raw foods of animal origin (e.g. poultry, raw eggs, meats, fish, shellfish) - to be cooked before
service
Raw fruit and vegetables for service and consumption in raw state - if grown by use of fecal
contaminated fertilizer
Ready-to-eat TCS Foods which support rapid growth of pathogens when exposed to unsafe tempera-
tures
Core groups of ready-to-eat high-risk foods include:
Cooked poultry, eggs, meat, fish, shellfish, rice, pasta, sauces and soups
Composite products which contain such foods, e.g. meals, pts, terrines and salads
Dairy foods, e.g. pasteurized milk, cream and soft cheeses
Cream, custard desserts and pastries
Mayonnaise and dressings with pH above 4.5
Cold-smoked foods, e.g. fish
Dried foods, e.g. dried meats with aw above 0.85
Hot-smoked foods, e.g. fish, poultry
High-risk foods are targets for control whereas the low-risk foods are of less concern in a food safety con-
text as they do not support growth of bacterial pathogens.

Raw and ready-to-eat non-TCS Foods
This group includes foods which in general do not harbor vegetative pathogens in harmful amounts and
which do not support rapid growth of such pathogens.
Non-TCS foods include a variety of commonly used foods, e.g. bread, sweets, pastries, marmalades,
fruits and vegetables (except if grown in an environment with fecal matter contact), pasteurized fruit juic-
es, blanched/cooked vegetables, various preserved retail foods e.g. mustard, ketchup, acid dressings,
canned foods, and well-dried meats (aw < 0.85).

Appendix VI HACCP Record Examples
CP 1 Receiving Checks
Time Temperature Control for Safety Foods Receiving Temperature:

Meat, seafood, poultry, egg, dairy, cream desserts, Refrigerated food: reject if more
than 8 C / 46 F
cooked pasta/rice, soup, sauce, stew, cooked vegetables, etc. Frozen food: Frozen solid with
no signs of prior thawing
Verification Signature: ______________________________
Date Supplier Product Temp Employee Corrective Action:

(oC) (F) Initials If shipment is rejected,
record package lot
codes to ensure same
batch is not re-shipped
at a later date
Accept Reject
Reason

CP 2: Cold Storage Temperatures
Date of Calibration (D / M / YY): __________ Refrigerator temperature:
Target: 5 C / 41 F. When temperature is above 8 C/46 F, check food
surface temperature. If food temperature is above 5C/ 41F initiate cor-
rective action.
Cleanliness Check Date of Fan / Evaporator ______________
Date Unit No ______________ ) if Refrigerator _______ or Freezer _______

Check (
Time Temp1 Initials Time Temp2 Initials Time Temp3 Initials Corrective Action
1
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31

CCP 1 & 2 Cooking / Chilling Checks
Quick Chilling of TCS Foods

Chill from
60 C / 140 F to 10 C / 50 F in 4 hours or less or
60 C 57C / 140F 135F to 21 C / 70 F in 2 hours and from 21 C/ 70 F to 5 C/41 F in the next 4 hours
Verification Signature: ____________________ Date: ___________
Food Item Airline Cooking Temperature Quick Chilling of TCS Foods Corrective
Action
Check No. 1 Final Check
Time Temp Initial Time Temp Initial Time Temp Initial
Insert probe into thickest part of food.

Use only shallow containers / pans (5 cm / 2 inch or less) and place in quick chill unit immediately after cooking

CP 3 Food Preparation, Assembly and Tray Set-Up
Ambient Room Temperature 5 C / 41 F and 15 C/ 59F

=> Food exposure time may not exceed 90 minutes
or
Ambient Room Temperature greater 15 C / 59 F and less than 21 C / 70 F:
=> Food exposure time may not exceed 45 minutes or food temperature at or less than 15 C/ 59 F
or
Ambient Room Temperature greater than 21 C / 70 F:
=> Food exposure time may not exceed 45 minutes and food temperature at or less than 15 C/ 59 F
Time and Temperature Control for Safety Food

Meat, seafood, poultry, egg, pasta, rice, dairy, cream, desserts, soup, sauce, stew, cooked vegetables, cut melon
Date: ____________________ Verification Signature: ______________________________
Food Item Airline / Class Time Temp (As Employee Corrective Action
needed) Initial
Time Out Time In

Appendix VII Cooking Temperatures and References
Food Pathogens that Most likely and hardest to kill target organism and Cooking treatment * References
Group may be present in rationale for recommended cooking treatment
Dairy Prod- Salmonella Salmonella Readily destroyed at pasteurization time / 71.7 C / 161 F, 15 seconds ICMSF (1998)
ucts Campylobacter temperatures.
Listeria Jay (2000)
monocytogenes Minimum pasteurization treatments allow sufficient safety
E. Coli margins to ensure destruction of pathogens likely to be
Staphylococcus present initially in raw milk.
aureus
Poultry & Salmonella Salmonella Minimum pasteurization treatments allow 74 C / 165 F 15 seconds for FSIS (2001)
Eggs Campylobacter sufficient safety margins to ensure destruction of patho- poultry
Listeria monocyto- gens FDA (2013)
genes FDA (2013)
Staphylococcus 70 C / 158 F for eggs & ome-
aureus lets Boulton & Maunsell
Clostridium 75 C / 167 F core tempera- (2004);
perfringens ture Food Standards
Agency Scotland
(2005)
Fin Fish Clostridium Parasites Pasteurization temperature to allow sufficient 65 C / 149 F core for ICMSF(1996)
botulinum time to ensure destruction raw fish
Vibrio spp AIFST (1997)
Parasites
Salmonella 63 C / 145 F, 15 seconds
Campylobacter ICMSF (1996)
Listeria monocyto- AIFST (1997)
genes
70 C / 158 F for comminuted FDA (2013)
fish
Shell Fish / Listeria monocyto- V. parahaemolyticus predominant pathogen in sea- > 65 C / 149 C core ICMSF(1996)
Crusta- genes food.
ceans Clostridium botuli- AIFST (1997)
num 63 C / 145 F, 15 seconds
Salmonella
Vibrio spp. especially FDA (2013)
V.parahaemolyticus
Campylobacter > 60 C / 140 F
FDA/CFSAN
(2000)
Meats E. coli O157:H7 Salmonella FSIS suggests a 6.5D reduction. Salmonella: > 70 C / 158 F FSIS, (2001)
Salmonella for comminuted and mechani-
Staphylococcus cally tenderized meats FDA, (2013)
aureus Jay, (2000)
Parasites
VTEC: 80 C / 176 F
Campylobacter VTEC For a 6 log reduction:
Clostridium 70 C / 158 F for 2 minutes or 80 C / 176 F for 6 sec- EHEC: > 68 C / 154 F
perfringens onds ACMSF (1995)
Yersinia
Searing: Codex CX/FH 03/5
Cooked on both the top and (2003)

bottom to a surface tempera-
ture of 63 C /
145 F or above and a cooked FDA (2013)
color change is achieved on all
external surfaces
(for whole muscle, intact beef)
Rice / Pas- Bacillus cereus FDA does not specify cooking process for starches as FDA/CFSAN
ta / Clostridium cooking will not destroy spores of Bacillus cereus or C. (2000)
Cereals perfringens perfringens. Adequate cooling is imperative to prevent
germination and growth of spores. ICMSF (1996)
N/A
Vegetables Listeria Blanching at 95-99 C/ FDA/CFSAN
& Fruit monocytogenes 203-210 F for 1-5 minutes should destroy non-spore (2001)
E. Coli forming pathogens. Pasteurization temperatures (71,7
Salmonella C / 161 F, 15 sec) will destroy Listeria spp. Adequate N/A
Clostridium cooling is imperative to prevent germination and growth Jay (2000)
botulinum of spore forming pathogens.
Bacillus cereus
ICMSF (1996)
* Temperatures are based on core temperatures at the slowest heating point, unless otherwise specified. An
instantaneous time was assumed to be less than 10 seconds.

References:
1. ACMSF (1995) Report on Verocytotoxin-Producing Escherichia coli. London: HMSO
2. AIFST (NSW Branch) Food Microbiology Group (1997), Food-borne Microorganisms of Public Health Signifi-
cance, 5th Ed.
3. Boulton, D. J. & Maunsell, B (2004) Guidelines for Food Safety Control in European Restaurants. Teagasc The
National Food Centre. Republic of Ireland
4. FAO/WHO (2003) Joint FAO/WHO Food Standards Program. Codex Committee on Food Hygiene - 35th Session.
Risk profile for Enterohemorrhagic E.coli including the identification of the commodities of concern, including
sprouts, ground beef and pork. CX/FH 03/5-Add 4
5. Food Safety Authority of Ireland (FSAI) (1999): The prevention of E. coli O157:H7 infection: a shared responsibil-
ity. Food Safety of Ireland. Dublin.
6. Food Standards Agency Scotland (2005) CookSafe Food Safety Assurance System. Scottish HACCP Working
Group.
7. USDA FSIS (2001) Draft Compliance Guidelines for Ready-to-Eat Meat and Poultry Products
8. ICMSF (1996). Microorganisms in Foods 5: Microbiological Specifications of Food Pathogens. Blackie Academic
and Professional, London
9. ICMSF (1998) Microorganisms in Foods 6: Microbial Ecology of Food Commodities. Blackie Academic and Pro-
fessional, London
10. Jay, J.M (2000) Modern Food Microbiology, 6th ed. Aspen Publishers, Gathersberg
11. SCVPH (Scientific Committee on Veterinary Measures relating to Public Health) (2003). Verotoxigenic E. coli
(VTEC) in Foodstuffs. http://ec.europa.eu/food/fs/sc/scv/out58_en.pdf#search=%22verotoxigenic%20E.%20coli%
20in%20foodstuffs%22
12. UK Food Standards Agency (2005) Guide to Food Hygiene, P 14 .Minimum cooking times for meat:
WWW.food.gov.uk
13. US FDA (2013) Food Code
14. USFDA/CFSAN (2000) Kinetics of Microbial Inactivation for Alternative Food Processing Technologies. Overarch-
ing Principles: Kinetics and Pathogens of Concern for all Technologies.

Appendix VIII Foreign Object Policy
Foreign Object Source Exam- Prevention Control to be Implemented Where Corrective Action
ples Risk Cannot be Prevented
Packing materials: glass, wood, Eliminate all glass and wood Where glass jars / bottles are Breakage policy to be followed
rubber bands, staples, soft from food handling areas purchased, the contents should which includes instructions for
plastic be decanted into lower risk con- disposal of glass and food that
tainers, where practical or store may be affected as well as
Purchase food items in con- glass containers on lower shelves identification of sources
tainers that are not made of
glass / wood
Staff training
Substitute wooden pallets with

non-wood, e.g. plastic in food
production fridges. Wooden
pallets are acceptable in re-
ceiving storage area.
Equipment: airline equipment/ Prohibit the wearing of watch- Invert crockery and do not stack Breakage policy
personal equipment (e.g. glass es in food production areas too high
thermometers): metal shavings
from can opener, knives, nuts/ Staff training
bolts, bandage, hair, rubber Dispose of chipped glassware
bands, paper clips, hard plastic,
glove fragments, buttons
Visual inspection
Building / Premises: items such Design and layout of premises Light bulbs are to be shielded, Breakage policy
as light bulbs, wooden shelves, protected or coated with an anti-
glass windows, dirt, pests shatter film
Replace wooden shelves with Staff policy
a material that is more easily
cleaned
Food: Bone, plastic, pests, Training on: SOP: Foreign Objects; Detection equipment; visual observa- Supplier feedback
stones SOP: GMP SOP: Supplier Approval; tions
SOP: Receiving

Training Company
Country Email / Website Address Telephone Fax
Name
Abu Dhabi:
+971(0)26738340
Shekh Omar Bin Zayed Build-
+971(0)26738341
ing
Mobile:
3rd Floor, Office 303
+971(0)506767969
Opposite Abu Dhabi Mall Tour-
rmktheex- +971(0)506842015 +971(0)26738344
Abu Dhabi RMK - The Experts ist Club Area
perts@dubaimediacity.net +971(0)37646104 +971(0)3-7646105
Al Ain
Mobile:
Al Sarouj area - Mohammed Al
+971(0)506767969
badi Building - 1st Floor,
+971(0)501725475
Office No. T-103

+971(0)26732047
+971(0)26732320
Abu Dhabi
sambo@tmest.ae +971(0)26732584
Abu Dhabi Thani Murshid Est. Free Port Area, Store No. 66, +971(0)26731498
tme@emirates.net.ae Mobile:
Mina, Abu Dhabi
+971(0)506110749
+971(0)505815140
Abu Dhabi
Airport Road, Al Mushriff +971(0)24478500
Area, Street # 7, Villa # 1,
angielynp@tuv-nord.com
Musabah Rashed AlDarmaki Mobile:
Abu Dhabi TV Middle East shibud@tuv-nord.com +971(0)24478600
Building +971(0)556673124
anitan@tuv-nord.com
+971(0)506672746
P.O Box 46030, Abu Dhabi, +971(0)506736524
United States Emirates
+971(0)25599789
haccp1.ae@boecker.com Abu Dhabi
+971(0)43311789
Abu Dhabi Boecker Food Safety uae@boecker.com ADCP Building - AlMussafah +971(0)25599319
Mobile:
Appendix IX List of Global Food Safety Management System Training Organiza-
admin.auh@boecker.com - P/576, Plot No. 101

+971(0)50583518
86
Training Company
Name
Abu Dhabi
M-02,Penguin Laundry Bldg.,
Behind Decolite, +971(0)26508064
admin@ghpgroupme.com
Abu Dhabi GHP Quality Consultants Al Salam St, Abu Dhabi. Mobile: +971(0)26508074
ravikeloth@ghpgroupme.com
P.O. Box 111751 +971(0)505853518
www.ghpgroupme.com
Abu Dhabi +971(0)26780810

National Business nationalbiz2004@yahoo.com Khalifa Street, Opposite Shera- Mobile:
Abu Dhabi +971(0)26780850
Development & Training foodsafetynational@yahoo.com ton Hotel +971(0)504449742
P.O. Box 25328 +971(0)559220480

Level 37, 680 George Street,
Sydney NSW 2000
Australia SAI Global Australia training@saiglobal.com 1300 727 444
GPO Box 5420
Sydney NSW 2001
SGS-CSTC Standards
China Technical Services Co. http://www.sgsgroup.com.cn/en +86(0)1068456699 +86(0)1068457979
Ltd.
China Quality Mark Certi-
fication Group +86(0)1068415033 /
China cqm@cqm.com.cn +86(0)10 88411888
88414325

China Quality Certifica-
China tion Centre cqcsc@cqc.com.cn +86(0)1083886608 +86(0)1083886282

a lot of locations and contact
Europe Intertek web.ia-sc@intertek.com +46 8 750 03 33 na
points in Europe - see webpage
Bureau Veritas Certification

+41(0) 44 752 11
(Switzerland) AG, Grossaecher-
15
Europe - strasse 25/ Postfach CH-8104
Switzer- BV - Bureau Veritas Jean-Francois Prne Weiningen/ Zurich +41 44 752 11 99
OR:
land OR:
Route de Cosonay 28b, PO Box
+41 21 646 36 08
172, Prilly, Lausanne CH-1008
87
Training Company
Name
SGS House, 217-221 London

Europe - +44 (0) 1276 697 +44 (0) 1276 697
SGS Academy na Road, Cmberley, Surrey, GU15
UK 777 696
3EY, United Kingdom
Campden BRI (Campden site),

Europe - Station Road, Chipping Camp- +44 (0)1386
Campden BRI (UK) na +44(0)1386 842100
UK den, Gloucestershire, UK, GL55 842000
6LD
TUV Rheinland AG, Am Grauen

Europe - Stein, 51105 Kln
TV Rheinland preciselyright@tuv.com +49(0)221/806-0 +40(0)221/806-114
Germany (Headquarter is located in
Cologne "Kln" Germany)
The British Standards

India neelam.kutty@bsigroup.com
Institution (BSI)
India TUV Nord poonam@tuv-nord.com
Lloyds Register Quali-
India
ty Assurance (LRQA) trainingindia@lrqa.com
India Diversey Sealedair namrata.dayal@sealedair.com
India Investe Consulting

adcolaco@investeconsulting.com
+62 217206186
www.saiglobal.com Graha Iskandarsyah, 4th fl. Jl. (ext.122)
Indonesia SAI Global Indonesia wisma.yeni@saiglobal.com Iskandarsyah Raya no. 66-C Ja- +62(0)81931118899 +62 217206207
anita.amelia@saiglobal.com karta 12160, Indonesia +62(0)
81310425353
Menara Rajawali 11th Floor
Indonesia Premysis Consulting Jl Mega Kuningan Lot.5.1 +62 215762727 +62 215762736
Jakarta 12950
Ruko Legenda Wisata, Newton
Square +62 87881102060
rei.services.indonesia@ gmail.com
Indonesia REI Sistem Indonesia Blok U 11 No. 17, Jl. Alternatif +62 81380602166 +62 2129066467
edyskoto@yahoo. Com
Cibubur +62 81380334898
Cibubur, Indonesia
Cilandak Commersial Estate
#108C
Indonesia SGS Indonesia +62 217818111
Jl. Raya Cilandak KKO
88
Jakarta 12560
Training Company
Name
Permata Kuningan Bld; 17th

Floor Jl. Kuningan Mulia Kav. 9 +62 2183708679/80
Indonesia Proxsis Consulting +62 2183708681
Kawasan Bisnis Epicentrum, +62 2183708681
Jakarta
F-3-16, IOI Boulevard, Jalan Ke-

nari 5, Bamdar Puchong Jaya,
Q-Venture Consulting 47170, Puchong, Selangor Darul
Malaysia general@qventure.com.my +603-8073 2633 +603-8073 2688
(M) sdn Bhd Ehsan, Malaysia
Contact Person: Desmond Wong
Mobile No: +6019 322 6911
Unit No. 625 & 627, 6th Floor,
Block A, Kelana Centre Point, 3,
Novo Quality Services Jalan SS 7/19, Kelana Jaya,

Malaysia +603-7804 7811/22 +603-7804 3609
(M) Sdn Bhd 47301 Petaling Jaya, Selangor,
Malaysia
Contact Person: Ms Tye Su Reen
Malaysia TUV SUD PSB (M) jackie_lee@tuv-sud-psb.com.sg +603-5103 8128 +603-5103 8129
3M Philippines Food
Philippines
Safety Division Angel Barnes Jr +63 2 5889100 + 63 2 7980257
Operations Support Group, Cus- +63 2 7849400 loc +63 2 8182971
tomer Service and Telemarketing 831
Sonnyboy M. Sucayan
Philippines SGS Philippines Associate,
SonnyBoy.Sucayan@sgs.com
Ground Floor 2229 Alegria Bldg,
Chino Roces Avenue Makati City
Intertek Testing Ser- Sandra Bucao Intertek Building, 2307 Chino Ro- +632. 819-5841 to +632.892-7043
Philippines
vices Philippines Consumergoods.phils@intertek.com ces Avenue, Makati City 47
Sealed Air (Diversey Melisa Caranto
Philippines +63
Philippines) melisa.caranto@sealedair.com
922.899.0134 (mobi
Neville Clarke Philip- Nino "Onin" M. Salvacion 0917 805 9858
Philippines
pines nino.salvacion@nevilleclarke.com (mobiel)
Unit 1405 Prestige Tower, F. Orti- +632 633.4733 / +632 631.2875
gas Jr. RdOrtigas Center, Pasig 631.2924 / 637.5202
Rosehall Management Josie Arcega-Climacosa City 1605 Philippines (+632) 910.5032
Philippines
Consultants Inc. josie.arcega@rosehall.com.ph (Direct Line) (+63)
922.855.4292
(mobile)
Delia Alkuino
Philippines Quality Plus
89
dpalkuino@qplusconsulting.com
Training Company
Name
At-Sunrice Global 28 Tai Seng Street Level 5 +65 64166688
Singapore academy@-at-sunrice.com +65 64166609
Chef Academy Singapore 534106 +65 64166626
Regioal Head Office
Neville-Clarke Interna- 545 Orchard Road
Singapore enquiry.ncintl@nevilleclarke.com +65 67358983 +65 67338113
tional Pte Ltd #10-11
Singapore 238882
Neville-Clarke Singapore
Neville-Clarke 545 Orchard Road
Singapore enquiry.ncs@nevilleclarke.com +65 67358984 +65 67338114
(Singapore) Pte Ltd #10-11
Singapore 238882
No. 1 Science Park Drive

Singapore TV SD PSB enquiries@tuv-sud-psb.sg +65 67787777 +65 67797088
118221 Singapore

Singapore SGS Singapore 3 Toh Tuck Link, #01-02/03 +65 63790111 +65 67790527
Singapore 596228
+94 1126756772
Sri Lanka Standards
Sri Lanka gamini@slsi.lk (ext. 387) +94 11267213
Institution (SLSI)
+94 112672613
The Chartered Insti-
United Chadwick Court, 15 Hatfields, Tel: +44 20 7928
tute of Environmental http://www.cieh.org
Kingdom London, SE1 8DJ 6006
Health
United The Royal Society for John Snow House, 59 Mansell Tel: +44 (0)20 7265 Fax: +44 (0)20 7265
https://www.rsph.org.uk
Kingdom Public Health Street, London, E1 8AN 7300 7301
United http://www.nsf.org/training- 1 734 827 5600

NSF
States education/training-food-safety/ 1 800 673 6275
90
Training Company
Name
Serv Safe (Individual

United
training companies & https://www.servsafe.com/home
States
classes found on the
United http://www.saiglobal.com/training/
SAI Global 1 877 426 0714
States assurance/Food-safety/
Canada GFTC http://www.gftc.ca/
National Food Safety

Canada http://www.nfstp.ca/
Training Program

91
Appendix X Glossary of Terms
Word Definition Source No.
Additives (food addi- Any natural or synthetic material, other than the basic raw ingredients, used in the production of a food item
tives) to enhance the final product, e.g. colouring, preservative. 10
An aerosol is a suspension of fine solid particles or liquid droplets in a gas.
Aerosols may cause microbial cross contamination in catering establishments, particularly when using high
Aerosols pressure cleaning methods. 3
A specific food protein, which causes allergic reactions by stimulating the immune system of sensitive per-
Allergen (food aller- sons, e.g. peanuts. A single food can contain multiple food allergens. Carbohydrates or fats are not aller-
gen) gens. 10
The adverse reaction by a sensitive person to an allergen.
To avoid confusion with other types of adverse reactions to foods, it is important to use the terms food
Allergy (food allergy) allergy or food hypersensitivity only when the immune system is involved in causing the reaction. 10
Refers normally to air temperature in a food preparation area (room temperature) or to the temperature of
Ambient Temperature the air outside the catering building. 1
Any change or event or other matter that means that the programme is no longer appropriate to the busi-
Amendment ness. 2
Anaerobic Bacteria Bacteria, which cannot grow in the presence of oxygen but will survive in the absence of oxygen. 1
Analytical Method A detailed description of the procedures to be followed in performing tests for conformity with specification. 3
Acceptable to the regulatory authority based on a determined conformity with principles, practices, and
Approved generally recognized standards that protect public health. 11
A supplier who by an approval audit has demonstrated the ability to consistently meet purchasing specifica-
Approved Supplier tions, including food safety requirements and service delivery requirements. 3
Aseptic Filling A method of filling product into a sterile container, within a sterile environment. 3
The placing of prepared food into airline dishes. Also may be referred to as meal assembly, portioning,
Assembly hot pack or plating. 16
A systematic and independent examination to determine whether activities and related results comply with
planned arrangements and whether these arrangements are implemented effectively and are suitable to
Audit achieve set objectives. 2
A measure of the free moisture in a food, water activity is the quotient of the water vapour pressure of the
aw (water activity) substance divided by the vapour pressure of pure water at the same temperature. See also Water Activity 11
Bacterium (bacteria A living organism, which is invisible to the naked eye, some forms of which can cause food poisoning.
pl.) (Often called a bug or germ). Most bacteria need to grow to high numbers in order to cause illness. 4
Bait Point Physical location of bait station

Extra meals that are made for last minute additional passengers, supplied at the gate area either in one of
that caterers trucks or in a permanent location used by the caterer, and boarded as needed at the last
Bank Meals minute prior to the aircrafts departure. Also called top-off, supplementary or standby meals. 1
The quantity of product which has been produced during a defined period of manufacture. A batch may
actually have been produced by a batch-wise process, or may correspond to particular time duration of a
Batch continuous process run. See also Lot. 3
A document giving details of the raw materials used and operations carried out during the manufacture of a
Batch Manufacturing given batch, including details of in-process controls and the results of any corrective action taken. It should
Record be based on agreed manufacturing instructions and be compiled as the manufacturing operation proceeds. 3
A unique combination of numbers, letters, or both, used to identify a batch of product and to permit its histo-
Batch Number ry to be traced. 3
Beverage A liquid for drinking, including water. 11

A cooling unit used for fast chilling of cooked food after cooking completion and before subsequent storage
Blast Chiller or handling. The cooling medium is usually air, liquid nitrogen or liquid carbon dioxide. 1
A freezer unit used for fast freezing of cooked or cook-chilled food before subsequent freezer storage. The
Blast Freezer freezing medium is usually air, liquid nitrogen or liquid carbon dioxide.
Bottled Drinking Wa- Potable water that is sealed in bottles, packages, or other containers and offered for sale for human con-
ter sumption, including bottled mineral water. 11
Buffer Meals See Bank meals. 1

Includes ventilation, water, drainage, lighting, process air and other gases along with their associated pipes
Building Services and fittings. 12
Bulk Product Refers normally to a ready-to-eat food batch not yet portioned out into meals. 3
Calibration Checks to ensure that critical items such as scales and thermometers are accurate and precise. 3
A person who harbours and may pass on harmful bacteria without showing signs of illness themselves.
Carrier, healthy (Also known as an asymptomatic excreter ) 4
CCP See Critical Control Point.
CCP Decision Tree A sequence of questions to assist in determining whether a control point is a CCP. 9
Certificate of Analysis
(COA) Signed document showing results of analysis carried out on a product. 3
Perishable foods, which are kept under refrigeration temperature to extend the time during which they re-
Chilled Foods main wholesome. 3
Cleaned in place. By the circulation or flowing by mechanical means through a piping system of a deter-
gent solution, water rinse, and sanitizing solution onto or over equipment surfaces that require cleaning,
CIP such as the method used, in part, to clean and sanitize a frozen dessert machine.
Clean Free of extraneous visible matter and objectionable odor. 13
Cleaning The removal of soil, food residue, dirt, grease or other objectionable matter. 15
Codex Alimentarius The Codex Alimentarius Commission - a body set up by WHO to coordinate food standards internationally. 8
Refers to the practice of affixing colored stickers coded to the day of the week a product is produced or
otherwise handled on all freshly prepared or purchased items. Color coding may be done in accord with
Colour Coding industry wide colour codes for the seven days of the week. 1
Comminuted Reduced to small fragments such as ground meat/minced meat. 11
Confirmation Is the validation that a program is adequate in delivering the stated outcome 2
Confirmed Food Poi- A food-borne disease outbreak in which laboratory analysis of appropriate specimens identifies a causative
soning agent and epidemiological analysis implicates food as the source of the illness. 11
Consumer A person (passenger or crew-member) who consumes an airline catering meal. 11
Any microbiological or chemical agent, foreign matter, or other substance not intentionally added to food,
Contaminant which may compromise food safety or suitability. 15
Dispenser intended to provide each user with an area of cloth to be used only once, as it remains after its
Continuous Towel use in a separate part of the dispenser, inaccessible to the users. The towel, once entirely used, can be
Dispenser laundered and reused. 12
Control (noun) The state wherein correct procedures are being followed and criteria are being met, e.g. under control. 3, 6
To take all necessary actions to ensure and maintain compliance with criteria established in the HACCP
Control (verb) plan. 3, 6
Any action or activity that can be used to prevent or eliminate a food safety hazard or reduce it to an ac-
Control Measure ceptable level. 3, 6
Control Point Any step at which biological, chemical, or physical factors can be controlled. 9
A packaging method in which the composition of the atmosphere in the pack is different from air. Continu-
Controlled Atmos- ous control of that atmosphere may be maintained, such as by using oxygen scavengers or a combination
phere Packaging of total replacement of oxygen, non-respiring food, and impermeable packaging material. See also MAP. 11
Convection Oven An oven that heats (or re-thermalizes) products by means of rapid circulation of heated air. 1
Cook-chill (cook- On completion of the cooking process foods are rapidly chilled or frozen, either in bulk or as pre-plated 1
COP Code of Practice 8
Corrective Action
(Applicable to Any action to be taken for re-establishing control when the results of monitoring at the CCP indicate a loss
HACCP) of control 3, 6
Sufficiently wrapped, packaged or enclosed to prevent the introduction of contaminants. See also Protect-
Covered ed. 12
Criterion A requirement on which a judgement or decision can be based. 9
Critical Control Point A step at which control can be applied and which is essential to prevent or eliminate a food safety hazard or 3, 6, 9
Critical Ingredient Ingredient added to food, which is high risk and may cause contamination of product 7
A provision of this Code that, if in non-compliance, is more likely than other violations to contribute to food
Critical Item contamination, illness, or an environmental health hazard. 11
Critical Limit A criterion, which separates acceptability from unacceptability. 3, 6
Direct or indirect transfer (contamination or spread) of micro-organisms, foreign bodies or chemicals from
raw foods, food handlers, food contact surfaces and equipment to ready-to-eat foods. Direct transfer takes
place primarily by direct contact between the source and the ready-to-eat food, while indirect transfer takes
Cross-contamination place by contact primarily through contaminated surfaces, utensils or hands of food handlers. 4
The temperature range between 41F and 140F (5C to 60C). Many food pathogenic or food spoilage
Danger Zone bacteria will multiply in food held within this range. 1
Product that does not fully meet the product specification as defined by the client. This invariably includes
Defective Product product that does not fully meet internal product/process specification. 3
The failure of a scheduled passenger flight to depart at the scheduled time. A delay that is caused by an in-
Delay flight caterer could result in the caterer being assessed a substantial monetary penalty by the airline. 1
Detergent Mixture of chemicals designed to remove a given soil (dirt) from a surface. 3
Deviation Failure to meet a critical limit. 3, 6, 9
Direct Food Contact
Surfaces A surface of equipment with which food comes into contact.
Disinfectant A chemical, which reduces harmful bacteria to a safe level. 4
The reduction, by means of chemical agents and / or physical methods, of the number of micro-organisms
Disinfection in the environment, to a level that does not compromise food safety or suitability. 15
Dispatch Time when product is removed from holding coolers to trucks for transport to aircraft
Document Control The controls necessary to ensure only current documents are used. 3
All the written production procedures, instructions and records, quality-control procedures, and recorded
Documentation test results involved in the manufacture of a product. 3
Down Route Ship- The bulk transportation of meals or meal components for future flight use from another port or catering
ment centre (currently not allowed in the United States).
Food that has a low water activity (aw), being less than the minimum growth water activity of the micro-
Dry Food organisms of significance for the particular food. 12
Solidified carbon dioxide (CO2) by means of great pressure or as a result of rapid evaporation of liquefied
Dry Ice CO2. Used as a refrigerant. 1
A room or area designed for the storage of shelf stable packaged or containerised bulk food that is not
Dry Storage Area potentially hazardous as well as dry goods such as single-service items. 11
Easily Cleanable A characteristic of a surface that allows effective removal of soil by normal cleaning methods 11
Portable: mounted on casters, gliders, or rollers; or provided with a mechanical means to safely tilt a
unit of equipment for cleaning; and
Having no utility connection, a utility connection that disconnects quickly, or a flexible utility connection
line of sufficient length to allow the equipment to be moved for cleaning of the equipment and adja-
Easily Movable cent area. 11
Any machine, instrument, apparatus, utensil or appliance (other than a single-use disposable item) used or
Equipment intended to be used in or in connection with food handling. This includes any equipment used or intended 13
Eradication Device Equipment used to assist in the elimination of pests, e.g. electronic bug lights.
Any building or area in which food is handled and the surroundings under the control of the same manage-
Establishment ment. 15
Filling Transfer of product into the primary packaging. 3
The last storage period for food products that have been prepared and packaged or packed into boarding
Final Holding equipment for later transport to an aircraft. Generally, the final holding area for food products is a holding 1
Finished Product A product which has undergone all stages of manufacture including primary packaging 3
A production kitchen facility operated by an in-flight caterer for the purpose of preparing food products for
Flight Kitchen boarding onto passenger aircraft. 1
Flight-Type Dishwash- Finger belt conveyor dishwashers where dishes, glassware etc. can be placed directly onto the finger
er belt and passed through the machine 1
A systematic representation of the sequence of steps or operations used in the production of a particular
Flow Diagram product 3, 6
Any substance, whether processed, semi-processed or raw which is intended for human consumption,
Food including drinks, chewing gum and any substance which has been used in the manufacture, preparation or 14
A business, enterprise or activity (other than primary food production) that involves:
Handling of food intended for sale, or
Sale of food
This includes businesses, enterprises or activities of a commercial, charitable or community nature or in-
Food Business volves the handling or sale of food on one occasion only. 13
An operation that stores, prepares packages, serves, vends, or otherwise provides food for human con-
Food Establishment sumption. 11
Any individual working with food, food equipment, utensils or food contact surfaces and is therefore ex-
Food Handler pected to comply with food hygiene requirements 11
Food Handling Area An area used for handling of open food

Food Handling Opera-
tion Any activity involving the handling of food. 13
All conditions and measures necessary to ensure the safety and suitability of food for human consumption
Food Hygiene at all stages of the food chain. 15
The exposure of food to sufficient radiant energy (gamma rays, x-rays and electron beams) to destroy mi-
Food Irradiation cro-organisms and insects. The effect of food irradiation is comparable to pasteurization. 10
The actual origin of the food component itself or the country of origin of a flight containing that specific food
Food Origin item.
Food Poisoning/ Illness associated with consumption of food which has been contaminated, particularly with harmful micro-
Food-borne Illness organisms or their toxins. 3
Assurance that the food will not cause harm to the consumer when it is prepared and/or eaten according to
Food Safety its intended use. 15
Food Safety Program A documented (and HACCP-based) system that clearly outlines how things are done in food premises to
(FSP) achieve food safety. 3
The deterioration of food including that caused by the growth of undesirable micro-organisms including
Food Spoilage those that may result in fermentation, mould growth and development of undesirable odors and flavors. 3
Disease, usually gastrointestinal, caused by organisms or their toxins carried in ingested food. Also com-
Food-borne disease monly known as food poisoning. 10
Food-borne disease
outbreak The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food. 11
Any illness, the cause of which - whether bacteria, viruses, toxins, or other contaminants - is passed to
Food-Borne Illness victims through the food they eat 1
Food-Contact Surface A surface of equipment or utensil with which food comes into contact. 11
Foreign Matter Anything physical that should not be in the product. 3

An all encompassing food safety program which includes HACCP, SOPs, pest control and other prerequi-
FSMS (Food Safety sitecomponents and provides a comprehensive framework by which an operator can effectively control risk
Management System) factors.
FSP Food Safety Program

Good Manufacturing The combination of manufacturing and management procedures aimed at ensuring that products are con-
Practice (GMP) sistently manufactured to meet specifications and customer expectations. 3
GRAS (Generally GRAS is the regulatory status of food ingredients not evaluated by the FDA prescribed testing procedure.
Recognized as Safe) It also includes common food ingredients that were already in use when the 1959 Food Additives Amend-
(US only) ment to the Food, Drug and Cosmetic Act was enacted. 10
HACCP (Hazard
Analysis and Critical
Control Points) A system, which identifies, evaluates, and controls significant food safety hazards 6, 15
A point, procedure, operation or stage in the food processing chain including receipt of raw materials, from
HACCP - Step primary production to final consumption. 3
A document prepared in accordance with the principles of HACCP to ensure control of significant food
HACCP Plan safety hazards in the segment of the food chain under consideration. 3, 6
The group of people who are responsible for developing, implementing and maintaining the HACCP sys-
HACCP Team tem. 9
Includes the making, manufacturing, producing, collecting, extracting, processing, storing, transporting,
Handling of food delivering, preparing, treating, preserving, packing, cooking, thawing, serving or displaying of food. 13
A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse
Hazard health effect. 3, 6, 12, 15
The process of collecting and evaluating information on hazards and conditions leading to their presence
to decide which are significant for food safety reasons and therefore should be addressed in the HACCP
Hazard Analysis plan. 6
Hazard Identification The identification of known or potential health effects associated with a particular agent. 14
Hermetically Sealed Air-tight, completely sealed and impermeable to gas. 12

Hermetically Sealed A container that is designed and intended to be secure against the entry of micro-organisms and, in the
Container case of low acid canned foods, to maintain the commercial sterility of its contents after processing. 11
Foods, which have high protein content and readily support bacterial growth and will not be cooked again
High Risk Foods before eating. 4
A group of persons who are more likely than other populations to experience food-borne disease. This
includes: individuals with low immune systems; older adults; individuals in a facility that provides health
Highly Susceptible care or assisted living services, such as a hospital or nursing home; or pre-school age children in a facility
Population that provides custodial care, such as a day care centre. 11
An oven designed to maintain a near-constant temperature level, which will hold preheated meals at tem-
peratures at least equal to 140F from the time they are loaded into the oven until they are served to the
Holding Oven passengers on board the aircraft. 1
Incubation Period The length of time between eating infected food and the first signs of illness. Onset period.
A representative of an airline or an in-flight catering firm that goes to a product suppliers facility for the
In-flight Food Safety purpose of conducting a food safety audit on the products, practices and processes used by the airline or
Auditor the caterer. 1
All materials, including raw materials, gas addition, water, additives, and compounded foods, which are
Ingredients included in the formulation of the product. 3
Manipulating a meat through tenderizing with deep penetration or injecting the meat by processes known
as injecting, pinning, or stitch pumping. These practices may cause infectious or toxigenic micro-
Injecting organisms to be introduced from its surface to its interior. 11
A system of measurements and checks taken during the course of manufacture to ensure that materials at
any stage comply with the specification at that stage as well as the process and processing environment is
In-Process Control in compliance with the conditions stated in the processing specifications. 3
Any tag, brand, mark or statement in writing as well as any representation or design or descriptive matter
Label on or attached to or used in connection with food or packaging. 5
Meals prepared and supplied on short notice due to an increase in the number of passengers estimated for
Late Up-count Meals a particular flight. Also referred to as top off meals or up-counts. 16
A quantity of food, which is prepared or packed under essentially the same conditions usually:
a) From a particular preparation or packing unit; and b) During a particular time ordinarily not exceeding 24
Lot hours. See also Batch. 5
Information which indicates, in a clearly identifiable form, the:
Lot Identification a) Premises where the food was packed or prepared; and b) lot of the food in question. 5
Foods which do not readily support bacterial growth and which do not commonly contain microbial patho-
Low-risk Foods gens in harmful amounts.
Manual Washing Process of cleaning food and beverage equipment by hand.

The complete cycle of production of a food product from the acquisition of raw materials through all stages
Manufacture of subsequent processing, packaging, storage and dispatch of the finished product. 3
A period of time for which a particular set of menus is planned (or the menu set planned for that period).
Menu Cycle (Cycle At the end of the predetermined time period, or cycle, the menu set is repeated. This cycling of menus
Menu) continues until a new menu set is prepared. Then it starts anew. 1
The presentation by a caterer to an airline of proposed meal services, menus and dishes for evaluation
Menu Presentation and adjustment in terms of content and cost prior to production. 1
Mechanical Washing Process of cleaning food and beverage equipment by use of a machine.
Actions or conditions such as lowering the pH, lowering the water activity level of products or regulating the
cooking/storage temperatures used, that will prevent further microbial development in the particular food
product.
Microbial Barriers 1
The introduction of an alternative atmosphere inside of a food package with the purpose of enhancing shelf
life. MAP includes: reduction in the proportion of oxygen, total replacement of oxygen, or an increase in
Modified Atmosphere the proportion of other gases such as carbon dioxide or nitrogen. See also controlled atmosphere packag-
Packaging (MAP) ing. 11
The act of conducting a planned sequence of observations or measurements of control parameters to as-
Monitor sess whether a CCP is under control. 3, 6
Multi - Sector Flight catering boarded at originating city for more than one flight segment.
Any water that does not conform to the definition of potable water and is therefore unsuitable for human
Non-potable water consumption. 12
Off-Loading (also
referred to as strip- The complete removal of catering equipment, including trash and garbage stored in equipment, from the
ping or strip) galleys in an aircraft. 1
Onset Period See Incubation Period 4

A coding system used by a manufacturer to indicate the expiration date of food and beverage products
Open-Coding System utilizing readily understandable calendar time or dates. 1
The final packaging layer that protects the primary packaging of, or the direct contact of, any food, equip-
Outer Packaging ment or packaging from introduction of external contaminants. 12
Outsourcing Buying goods or services from an external company. 1
Overnight Stop Flight catering boarded at originating city for service on a following days flight.
The wrapping or container used to encase a food, but does not include: a) containers used for the purpose
of transporting bulk foods; b) pallet overwraps; c) crates and packages which do not obscure labels on the
Package food; or d) transportation vehicles. 5
Bottled, canned, cartoned, securely bagged, or securely wrapped, whether packaged in a food establish-
Packaged ment or a food processing plant. 11
A heat process that kills most pathogenic bacteria in food and slows down the growth of others. Food is
Pasteurisation heated to a specific temperature for a specified length of time. 3
Pathogen Any disease-producing organism. 1

Pest Management A documented programme/system that covers all pest control activities on a site including: records of visits,
Programme chemicals, bait station locations, etc. relating to the control and/or management of pests. 3
Pests Birds, rodents, insects and arachnids. 13
PET Polyethylene trichloride, the soft plastic that is used to make packaging containers. 1
The symbol for the measure of the degree of acidity or alkalinity of a solution.
Values between 0 and 7 indicate acidity and values between 7 and 14 indicate alkalinity. The value for
pH pure distilled water is 7 and is considered neutral. 11
The structure of interior surfaces and facilities of a food establishment including accessories such as soap
Physical Facilities and towel dispensers and attachments such as light fixtures and heating or air conditioning system vents. 11
Substances that are not intended for ingestion and may include:
Cleaning and sanitizing agents: caustics, acids, drying agents, polishes, and other chemicals
Pesticides which include substances such as insecticides and rodenticides
Poisonous or Toxic Substances necessary for the operation and maintenance of the establishment such as non-food grade
Materials lubricants and personal care items that may be deleterious to health. 11
Frozen individual entrees pre-made to airline specifications by commercial food product manufacturers that
Pop-Out Meals (pop- are packaged in plastic formed to the shape of the entree dish. When the entree is plated for use, it is
outs) pushed out, or popped out of the plastic form onto the serving plate or casserole. 1
Small items, such as condiments, crackers, nuts, etc., that are packed into individual portions. They are
Portion Packs generally served to the diner in unopened packages. Sometimes also referred to as PCs. 1
Water that does not contain chemical substances or micro-organisms in amounts that could cause a hazard
Potable Water to health. References: WHO, Geneva, 1971 and NZ Standards. 3
Potentially Hazardous A food that is natural or synthetic and which requires temperature control because it is capable of support-
Food ing the rapid and progressive growth of infectious or toxigenic micro-organisms. 11
The physical facility, its contents, and the contiguous land or property under the control of the occu-
pant; or
The physical facility, its contents, and the land or property not described under paragraph (a) of this
definition if its facilities and contents are under the control of the permit holder and may impact food
establishment personnel, facilities, or operations, and where a food establishment is only one com-
ponent of a larger operation such as a health care facility, hotel, motel, school, recreational camp, or
Premises prison. 11
Activities carried out on raw or cooked foods that include but are not limited to the following: slicing, dicing,
Preparation chopping, mixing, piping, blending, mincing, coating, marinating and cutting. 16
Procedures, including Good Manufacturing Practices that address operational conditions providing the
Prerequisite foundation for the HACCP system. 9
Methods of destroying, delaying or inactivating the enzymes and micro-organisms responsible for food
Preservatives spoilage. 3
Process (verb) Includes kill, slaughter, dress, cut, extract, manufacture, pack, preserve, transport and store. 2
A document or documents identifying the raw materials, with their quantities, to be used in the manufacture
of a product. Includes a description of the manufacturing operations and procedures including identification
of the plant and facilities to be used, processing conditions, in-process controls, packaging materials to be
Process Specification used and instructions for the removal of finished product to storage. 3
Process Step See Step
Processing The separate operations involved in the manufacture of a product. 3
Protected Sufficiently wrapped, packaged or enclosed to prevent the introduction of contaminants. 12

Clothing provided for wear in the workplace to protect food from contamination risks: overalls, coats, hat,
Protective Clothing gloves, shoes, boots, etc. 7
Activities undertaken by a firm or organization to control the quality level of a product or service provided or
received. Quality assurance activities are designed to ensure that the performance is in accord with prod-
Quality Assurance uct or service quality standards established at the beginning of the relationship. 1
The status of any materials or product set aside while awaiting a decision on its suitability for its intended
Quarantine use or sale. 3
Any material, ingredient, starting material, semi-prepared or intermediate material, packaging material, etc.,
Raw Material used by the manufacturer for the production of a finished product. 3
Foods of animal or vegetable origin, which normally require cooking (meats, poultry, eggs, fish, shell fish,
Raw Food certain vegetables) or washing (vegetables, fruit) prior to consumption.
Ready-to-eat (RTE) Food that is in a form that is edible without washing, cooking, or additional preparation by the food estab-
Food lishment or the consumer and that is reasonably expected to be consumed in that form. 11
The reduction of the amount of oxygen in a package by: removing oxygen; displacing oxygen and replacing
Reduced Oxygen it with another gas or combination of gases; or otherwise controlling the oxygen content to a level below
Packaging (ROP) that normally found in the surrounding atmosphere (21%). 11
Refuse Solid waste not carried by water through the sewage system. (garbage/waste) 11
The local, state, or federal enforcement body or authorized representative having jurisdiction over the food
Regulatory Authority establishment. 11
To heat a food product that has been previously cooked, portioned, and chilled or frozen for storage back to
the proper temperature for service to the foodservices clientele. Common regeneration procedures include
the use of microwave ovens, convection ovens, or specialized equipment (sometimes referred to as high-
tech transport equipment in the in-flight foodservice industry) that reheats products by conduction. Also
Reheat referred to as reconstitution or re-thermalization. 1
A function of the probability of an adverse effect and the magnitude of that effect, consequential to a hazard
(s) in food. The risk of a hazard may in a simple way be expressed as the probability with which a hazard
Risk may occur. 14
Risk Analysis A process consisting of three components: risk assessment, risk management and risk communication. 14
The scientific evaluation of known or potential adverse health effects resulting from human exposure to food
Risk Assessment -borne hazards. 14
Integration of hazard identification, hazard characterization and exposure assessment into an estimation of
Risk Characterization the adverse effects likely to occur in a given population, including attendant uncertainties. 14
A risk factor is anything statistically shown to have a relationship with the incidence of a disease, however it
Risk Factor does not necessarily infer cause and effect. 10
The process of weighing policy alternatives to accept, minimize or reduce assessed risks and to select and
Risk Management implement appropriate options. 14
Equipment, such as china, glassware, or reusable plastic ware that can be washed and reused as service
Rotable Equipment ware for in-flight food and beverage service. 1
Round Catered (Down
Line Catered) Single flight catering components boarded for next immediate return flight
Safe and Suitable Food which is fit for human consumption.
Food 13
Safe Material Materials which have been designated as being safe for packaging and wrapping of food. 11
Equipment, structures designed and constructed so that it:
Meets the requirements appropriate to its use
Can be readily maintained, cleaned, sanitized (and sterilized where required) to ensure that it is free
from contaminants and vermin
Is easily accessible for maintenance, cleaning, operation, checking and inspection
Does not allow contaminants to come in contact with any food or other equipment
Sanitary Design Precludes the harboring of accumulation of any contaminants or vermin 12
The application of cumulative heat or chemicals on cleaned food-contact surfaces to the extent that, when
evaluated for efficacy, is sufficient to yield a reduction of 5 logs (99.999% reduction) of representative dis-
Sanitation ease micro-organisms of public health importance. 11
Sanitize The process of freeing a surface or object from dirt and micro-organisms. 1
A substance, that reduces the microbial contamination on inanimate surfaces to levels that are safe from a
Sanitizer public health stand point. Europeans equivalently use the word disinfectant. 3
Sealed Free of cracks or other openings that allow the entry or passage of moisture. 11
To separate to such an extent so as to avoid any possible contact, splash, contamination, etc., between
Separate by Distance specific functions, processes or personnel. 12
To end one function or process prior to starting a different function or process, with a cleaning operation in
Separate by Time between. 12
To separate by floor to ceiling solid walls and doors, or to fully protect product by pipelines, enclosed vats,
Separate Physically etc. 12
An operating base location to which a mobile food establishment or transportation vehicle returns regularly
for such things as vehicle and equipment cleaning, discharging of liquid or solid wastes, refilling water tanks
Servicing Area and ice bins, and boarding food. 11
Severity The seriousness of the effect(s) of a hazard. 9

Liquid waste containing animal or vegetable matter in suspension or solution and may include liquids con-
Sewage taining chemicals in solution. 11
Period of time during which a food remains fit for consumption if maintained throughout the period under
Shelf life controlled conditions pre-designated by the manufacturer.
Able to be stored at room temperature without spoiling. Shelf-stable products do not require refrigeration or
freezing, they are typically canned products or products packaged in a way such that micro-organisms
Shelf-Stable cannot grow in the product (rice, flour, noodles, etc.). 1
Tableware, carry-out utensils, and other items such as bags, containers, placemats, stirrers, straws, tooth-
picks, and wrappers that are designed and constructed for one time, one person use after which they are
Single-service Articles intended for discard. 11
Single-Use Articles Utensils and bulk food containers designed and constructed to be used once and discarded. 11
An instrument, apparatus, utensil or other item intended by the manufacturer to only be used once in con-
Single-use Item nection with food handling including disposable gloves. 13
The process of moderating the temperature of a food by allowing it to gradually increase from a tempera-
ture of -23C (-10F) to -4C (25F) in preparation for deep-fat frying or to facilitate even heat penetration
Slacking during the cooking of previously block-frozen food such as spinach (see tempering). 11
A food-contact surface having a surface free of pits and inclusions with a cleanability equal to or
exceeding that of (100 grit) number 3 stainless steel
A non food-contact surface of equipment having a surface equal to that of commercial grade hot
-rolled steel free of visible scale
A floor, wall, or ceiling having an even or level surface with no roughness or projections that render it
Smooth difficult to clean 11
Generally non-hazardous materials such as paper, paperboard, corrugated cardboard, glass, plastics,
metals, textiles, or wood. There is also hazardous solid waste, which is composed of items such as light
fixtures, chemicals, and medical or biological waste. The in-flight caterer should normally generate only a
Solid Waste low level of hazardous waste. 1
SOP Standard Operating Procedure. A detailed description of how a particular task is to be carried out. 3
Meals prepared especially for a passengers diet, taste or religious preference and prepared under the
airlines specifications. International special meal codes and guidelines have been agreed upon by the
Special Meals airline industry in an effort to improve the consistency of special meals for passengers. 1
A document giving a description of material, machinery, equipment, process or product in terms of its
required properties or performance. Where quantitative requirements are stated, they are either in terms
Specification of limits or in terms of standards within permitted tolerances. 3
A process in food which makes the food unsuitable for human consumption through incorrect or prolonged
Spoilage storage. 4
Spoilage Organisms Micro-organisms which cause food spoilage when present in perishable food in high numbers. 3
A resistant resting-phase of bacteria protecting them against effects of extreme temperatures.
Resistant resting phases of some bacteria e.g. B. cereus, CI. perfringens, CI. botulinum protects them
against the effects of extreme temperatures. Spores of such pathogens may survive normal cooking tem-
Spores peratures for many minutes or hours, depending on the type of pathogen. 4
SSOP Standard Sanitation Operating Procedure
STD Scheduled Time of Departure
A person, group, or organization that has a direct or indirect stake in an organization because it can affect
Stakeholder or be affected by the organization's actions, objectives, and policies
Standard An established norm or requirement documenting uniform processes or practices.
A piece of equipment in which steam, under pressure, reaches high enough temperatures to sterilize the
Steam Autoclave material placed inside the equipment. 1
A point, procedure, operation or stage in the food production chain including raw materials, from primary
Step production to final consumption. 3, 6
Sterilization The process of destroying micro-organisms. 1
A facility used for the storing of containers, ingredients, chemicals, finished shelf-stable or chilled and
frozen foods that are protected by outer packaging. A store may be refrigerated or non-refrigerated and
Store may utilize wet or dry cleaning procedures dependent upon construction standards. 12
Supplier (Vendor) The packer, manufacturer or importer of the food in question. 5
TCS stands for Time and Temperature Control for Safety. TCS foods are predisposed to pathogenic
TCS growth.
Temperature measur- A thermometer, thermocouple, thermistor, or other device that indicates the temperature of food, air, or
ing device water. 11
A product that has been gradually thawed to refrigerator temperature. The purpose of tempering a prod-
uct is to reduce the time required to reheat (re-thermalize) when it is to be used for meal service. General-
ly, products are tempered in refrigerator units. In the in-flight industry, most portioned frozen items are
tempered for approximately 24 hours prior to boarding on the aircraft for meal service. Also called slack or
Tempered slacking. 1
Thawing A controlled process for defrosting frozen products.
Thermal processing The application of heat that will result in complete or partial preservation of products. 12
The placement of assembled food and other airline equipment such as glassware, cutlery, and condi-
Trayset ments onto individual trays prior to stowage into airline carts / trolleys etc. 16
A food-contact implement or container used in the storage preparation, transportation, dispensing or ser-
vice of food, such as kitchenware or tableware that is multiuse, single-service, or single-use. This also
Utensil includes gloves used in contact with food and food temperature measuring devices. 11
Vacuum packaging Hermetically seal packaging that has had air removed creating a vacuum inside the package. 11
Validation Obtaining evidence that the elements of the HACCP plan are effective. 3, 6
The application of methods, procedures, tests and other evaluations, in addition to monitoring, to deter-
Verification mine compliance with the HACCP plan. 3, 6
Ware Washing The cleaning and sanitizing of utensils and food-contact surfaces of equipment. 11
Any item which is not fit for human consumption or any product or by-product which was never intended
Waste for human consumption and which requires safe and legal disposal.
The relationship between the moisture content of the product and the relative humidity of the air surround-
Water Activity ing it. 3
A factor, which represents a ratio of the vapor pressure of food to that of pure water. It indicates how
much available water is in a product that micro-organisms can use for growth. Products that have very
Water Activity Level low water activity levels, or are very dry, will not support microbial growth. 1
The system of water supply throughout the premises from the source to the point of use. It includes the
source of supply, means of treatment, storage, temperature modifying devices, distribution pipe-work, back-
Water Reticulation flow protection devices etc. 12
Wet Ice Frozen water. It is called wet ice because it turns to a liquid (water) as it melts, as opposed to dry ice, 1
Any material that is intended to protect food, equipment, packaging or other item and comes into immediate
Wrapping contact with the food, equipment, packaging or item. 12
cfu/g Colony forming units per gram 5
mg/l Milligrams per liter, the metric equivalent of parts per million (ppm) 11
References for Glossary of Terms:

Source No. Reference
1 Inflight Catering Management, Audrey C. McCool, 1995

2 Draft Risk Management Programme Manual
3 Food Industry Guide to Good Manufacturing Practice (NZ Institute of Food Science and Technology (Inc))
4 Hygiene - A Complete Course for Food Handlers (Hazelwood & McLean)
5 Australia New Zealand Food Standards Code
6 Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its application
annex to CAC/RCP 1 - 1969, Rev 3 (1997), Codex Alimentarius
7 MAF Quality Management
8 Code of Practice for the development of a Food Safety Programme for a Foodservice Operation
9 National Advisory Committee on Microbiological Criteria for Foods (US)
10 IFIC Foundation (International Food Information Council)
11 Food and Drug Administration /2013 Food Code (US Dept of Health and Human Services)
12 MAF RA (Ministry of Agriculture Regulatory Authority)
13 ANZFA Food Safety Standards
14 Application of Risk Analysis to Food Standards Issues (FAO/WHO) Suggested links:
http://www.fda.gov/Food/FoodScienceResearch/RiskSafetyAssessment/
https://www.google.com/search?
q=food+safety+risk+assessment&biw=1600&bih=720&tbm=isch&tbo=u&source=univ&sa=X&ved=0CDYQsARqFQoTCO
O4iaz-v8cCFYppPgod4UcDTg&dpr=1
http://www.who.int/foodsafety/risk-analysis/riskassessment/en/
15 Recommended International Code of Practice - General Principles of Food Hygiene

CAC/RCP 1 - 1969, Rev 3 (1997), Codex Alimentarius.
16 Pers. Com. - Ms Lin & Parrish 2001

World Food Safety Guide - Catering

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World Food Safety Guidelines for Airline Catering 1

IFSA World Food Safety

World Food Safety Guidelines for Airline Catering 2

1.1 Purpose and Scope 7

1.2 User Guide 7

1.3 Food Safety Management System 8

2.0 Standards and Guidelines 9

2.2 Hazard Analysis Critical Control Points (HACCP) 9

2.3 Critical Control Points 18

CCP 1: Control of Food Cooking 18

CCP 2: Control of Food Chilling 19

2.4 Support Programs/Control Points(CP)/Standard Operation Procedures (SOP) 20

CP 2: Control of Cold Storage 21

CP 3: Control of Food Processing 22

SOP: Product Design 23

SOP: Hazardous Meal Ingredients 24

SOP: Health Monitoring 25

SOP: Pest Control 26

SOP: Supplier Approval 27

SOP: Personal Hygiene 28

SOP: Temperature Instrument Verification & Calibration 31

SOP: Cleaning & Sanitizing 32

SOP: Physical Contamination (Foreign Object) 34

SOP: Food Handling 35

SOP: Stock Rotation/Date (Day) Coding/Time Control 37

World Food Safety Guidelines for Airline Catering 3

SOP: Allergen Management 42

SOP: In-House Freezing 46

SOP: Dispatch, Transport and Aircraft Loading 48

SOP: Return Catering 49

SOP: Flight Attendant/Cabin Crew Training 51

SOP: Delay Handling 52

SOP: Product Recall 54

SOP: Food Safety Complaints 56

2.5 Food Safety Management System Verification 57

Appendix I: Microbiological Testing Guidelines 59

Appendix II: Flow Diagrams 62

Appendix III: Hazard Analysis Table with Risk Assessment 63

Appendix IV: Food Safety Process Table: Critical Control Points 73

Appendix V: Foods Requiring Temperature Control 77

Appendix VI: HACCP Record Examples 79

Appendix VII: Cooking Temperatures and References 83

Appendix VIII: Foreign Object Policy 85

Appendix IX: Global Food Safety Management System Training Organizations 86

Appendix X: Glossary of Terms 92

World Food Safety Guidelines for Airline Catering 4

The involvement of a broad spectrum of all stakeholders.

World Food Safety Guidelines for Airline Catering 5

Laura Alvarez Gate Gourmet Zev Chernilo Muller LAN Airlines

World Food Safety Guidelines for Airline Catering 6

1.2 User Guide

The Standard generally consists of the following information:

The definition of the Standard is stated in a framed box, an example is as follows,

This is the World Food Safety Guidelines for Airline Catering

Examples of reputable HACCP training sponsors:

The Guidelines generally consist of the following information:

World Food Safety Guidelines for Airline Catering 7

1.3 Food Safety Management System

1.3.2 Prerequisite Programs

Control bacterial growth from temperature abuse

Prerequisite programs include such topics as:

Sanitation SOPs (SSOPs)

Scheduled and unscheduled maintenance SOP

World Food Safety Guidelines for Airline Catering 8

Q1. Do preventave control measure(s) exist?

Q3. Could contaminaon with idened hazard (s) occur in excess of

Yes No Crical Control Point