2016
Version 4
Preface 5
Acknowledgement 6
1.0 Introduction 7
2.1 Accountability 9
HACCP Application 10
CP 1: Control at Receiving 20
SOP: Thawing 40
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:
NOTE: The World Food Safety Guidelines for Airline Catering are superseded by national food legislation
whenever those local requirements are more strict.
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.
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.
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
: Flight Caterer
: Airline
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.
Protect products from contamination from biological, chemical and physical hazards
Maintain equipment
Vendor management
Training
Allergen management
First-In-First-Out (FIFO)
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.
They may appoint a suitably trained food safety representative to technically support achievement of the objec-
tives.
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.
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
Describe Product
Determine CCPs
Q2. Is the step specically designed to eliminate or reduce the likely oc- Yes
currence of a hazard to an acceptable level?
No
Q4. Will a subsequent step eliminate idened hazard (S) or reduce likely
occurrence to an acceptable level?***
(*) You can use dierent Decision Trees such as Codex Alimentarius; it follows same logic in dening CCP
(***) - Acceptable and unacceptable levels need to be dened within the overall objec+ves in iden+fying the CCPs of
HACCP
World Food Safety Guidelines for Airline Catering 12
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
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.
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.
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.
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.
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.
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.
Standard
The company must have a control system for safe chilling of high risk foods after cooking
Guidelines
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
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.
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
Guidelines
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.
Standard
The company must have a food temperature control system for safe storage of time/
temperature control for safety foods.
Guidelines
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.
Guidelines
Standard
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)
Specification review
Audit
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.
Guidelines
The following table, which is not exhaustive, provides guidance as to meal ingredi-
Procedure ents and possible hazards:
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)
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
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
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.
Follow national regulations as appropriate
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.
Standard
To prevent and exclude pests from the facility. (Prevent food and clean food
Purpose
contact surfaces being contaminated by pests.)
Guidelines
Audit Verify that a documented management system is in place for pest control.
Visual observation during audit.
Standard
All food and food contact packaging suppliers must be approved prior to
use of the product.
Guidelines
Note: Suppliers should provide upon request the most recent local, state and federal regulatory reports.
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
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
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
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
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
Standard
Temperature measuring equipment used to monitor Critical Control Points and SOPs must be
identified, verified and calibrated
Guidelines
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.
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
Standard
The company shall have risk-assessment based control measures to prevent physical contam-
ination
The company will have a Foreign Object Policy as appropriate to the na-
Scope
ture of its business.
Guidelines
Verify that a documented Foreign Object Policy and procedure are in place
Audit
that is appropriate to the nature of the business
Standard
Guidelines
Prevention of Microbiological Cross Contamination of Ready-to-eat Food
from Raw Food
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:
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
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
Guidelines
Randomly select samples from each process step and verify if standards are
Audit
met
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
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
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
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.
Guidelines
EU Food Information to Consumers Regulation No 1169/2011, Food Allergen Labeling and consumer Protection Act of 2004
(FALCPA). FDA Food Code 2013.
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.
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
Standard
Loaded food must be transported under controlled conditions from the caterer to the
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):
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.)
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
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
Guidelines
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
Airline audit: Verify recording of delayed departures and corrective actions taken
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
Guidelines
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.
Standard
The company shall have a documented system for the effective receipt, recording and manage-
ment of food safety related complaints
Guidelines
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
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
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.
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.
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.
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
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
Cooke d M e al compone nts - < 10 6 < 10,000 < 10 < 100 < 1,000 < 1,000 A bs ent in 25g < 100/g
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
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
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
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
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
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
Physical No significant hazard iden- Low likelihood of product Good Manufacturing SOP: Physical Con-
tified contamination Practices tamination
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
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
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)
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
Physical Physical contamination Likelihood of residues Visual inspection SOP: Physical Con-
of food from packaging / labels tamination
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
Chemical
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
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
Physical Physical contamination Contamination during Foreign object risk SOP: Physical Con-
of food cooking assessments tamination
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
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
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
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
exceeding storage pathogen growth
temperature and SOP: Date Coding
time Control stor- and Stock Rotation
age time
Cross-contact
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
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
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
exceeding storage pathogen growth
temperature and Control storage time SOP: Date Coding
time and Stock Rotation
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
Physical No significant hazard identi- Low likelihood of product Good Manufacturing Practic- SOP: Physical
fied contamination es Contamination
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)
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
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
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
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
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
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
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.
CP Goods Biological - Monitor tempera- Chilled Foods Chilled Foods Chilled Foods Review monitor-
1 Receipt Growth of ture of TCS foods If food surface temper- ing 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
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
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
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
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
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.
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.
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).
CP 1 Receiving Checks
Accept Reject
Reason
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
Food Item Airline Cooking Temperature Quick Chilling of TCS Foods Corrective
Action
Food Item Airline / Class Time Temp (As Employee Corrective Action
needed) Initial
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
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.
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
14. USFDA/CFSAN (2000) Kinetics of Microbial Inactivation for Alternative Food Processing Technologies. Overarch-
ing Principles: Kinetics and Pathogens of Concern for all Technologies.
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
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
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
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-
86
Training Company
Country Email / Website Address Telephone Fax
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
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
87
Training Company
Country Email / Website Address Telephone Fax
Name
88
Jakarta 12560
Training Company
Country Email / Website Address Telephone Fax
Name
89
dpalkuino@qplusconsulting.com
Training Company
Country Email / Website Address Telephone Fax
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
+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
90
Training Company
Country Email / Website Address Telephone Fax
Name
United http://www.saiglobal.com/training/
SAI Global 1 877 426 0714
States assurance/Food-safety/
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
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 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.
World Food Safety Guidelines for Airline Catering 92
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
World Food Safety Guidelines for Airline Catering 93
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
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-Contact Surface A surface of equipment or utensil with which food comes into contact. 11
Hazard Identification The identification of known or potential health effects associated with a particular agent. 14
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.
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
World Food Safety Guidelines for Airline Catering 95
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
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
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
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
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
mg/l Milligrams per liter, the metric equivalent of parts per million (ppm) 11
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