Foods in airplane - catering
Started by hygienic, Dec 30 2008 07:52 PM
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
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
Adding Pet Friendly Foods to Scope
Halal requirements for foods imported to GCC
Export Pet Foods from Canada to US
Size of the holes in the sieve used for flour, starch and semolina in foods
Time and Temperature Limits in a Grocery Store with Hot Foods
[Ad]
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
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
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
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
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
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
1 Thank
Have the members helped to solve your queries?
Have the members helped to solve your queries?
of coursssssssssse.all members here are cooperators.thanks for affirmative(positive) response.
Best Regards
monzer
Adding Pet Friendly Foods to Scope
Halal requirements for foods imported to GCC
Export Pet Foods from Canada to US
Size of the holes in the sieve used for flour, starch and semolina in foods
Time and Temperature Limits in a Grocery Store with Hot Foods
Could foods home cooked with oil be stored in the fridge for more than four days?
BRCGS Information on FSMA Final Rule on Requirements for Additional Traceability Records for Certain Foods
Glove use when frying foods to reduce cross contamination
FDA rules specifying the limit of glass, metal and other physical hazards in foods
Acidified foods - Dietary supplements