5 replies to this topic

[hygienic]

Dear all:
various products,liquids or dry .And meals which are offerd to the air-planes .Manufacturing by reputable catering services.my question is.are there any requirements to produce these meals or these products.what are the specifice conditions should be available in these catering servises?what are the specifications of the products .Any terms for labeling or standards?

thanks
Best regards

[a_andhika]

Dear monzer,

Maybe not giving so much help, but I manage to find these links:

http://en.wikipedia....ne_meal#Quality

http://www.corporate...-guidelines.pdf

Steve gave me this document when I am asking about validation of temperature to kill microorganisms, hope it helps you too:
http://www.ifsqn.com...a...post&id=997


Regards,


Arya

[Jean]

Dear Monzer,


Flight catering has very stringent standards and Arya has provided very useful reading resources. Time / temperatures for various processes employed whether in cold, hot , bakery, receiving processes or like cook-chill / cook freeze, holding systems, packing, labeling, transportation & loading etc. are to be strictly adhered, monitored and documented. IFCA, IFSA and IATA have developed guidelines for flight catering management.



Hope these links may be useful.



http://www.flightsafety.org/ccs/ccs_sept-oct03.pdf



http://www.iata.org/NR/rdonlyres/54D4EAA8-B41B-41F3-883D-A1308BBD8984/0/ICQAFoodProcessingSafetyStandardsv20Aug012008.pdf

[Theo]

Dear Monzer,

Please find some materials from my archives that might interest you. I used to be in airline catering and its a very exciting sector with very strict HACCP requirements. The ICQA Food Safety Standards is dated Jan 2006 but i think there has been a review as i can see from link provided by Jean. Because the processing for airline meals is mostly cook chill processes, the number requirements to look out for is Time/Temp. I also attached a case study that might equally interest you. Also it seems there certain differences in standards between various caterers for example LSG Skychefs in their last review removed the step of monitoring temperature of food at point of dispatch from the Unit to the Aircraft as a CCP although other airlines still keep this step as a CCP etc etc.

Enjoy

THEO

Attached Files

•  ICQAFoodProcessingSafetyStandardsJan162006.pdf   287.25KB   71 downloads
•  ICQAFoodProcessingQualityStandardsJan162006.pdf   109.78KB   50 downloads
•  ICQA_Food_Safety_Bronchure.pdf   527.31KB   55 downloads
•  Onboard_Food_Poisoning.pdf   85.11KB   50 downloads

[Simon]

Have the members helped to solve your queries?

[hygienic]

Have the members helped to solve your queries?

of coursssssssssse.all members here are cooperators.thanks for affirmative(positive) response.

Best Regards

monzer