Quality assurance
Food safety and quality are managed to international food safety standards, treated as the producer's responsibility to customers, consumers and society. GHP, HACCP and ISO 9001 are integrated into one system.
“Quality, hygiene and food safety are the goal and the responsibility of THAI Catering in food production and inflight service for airline customers.”
Controls
What is controlled, and how
- Cold chain production
- Production is built on refrigerated food technology, controlled as a cold chain along the whole production chain, to keep food out of the danger zone.
- GHP as the foundation
- Good hygiene practices are the prerequisite programme beneath HACCP, covering raw materials, buildings, technology, personal hygiene, storage, transport and service.
- From farm to fork
- Quality is managed across the whole food chain, from the hygiene of raw materials at source through to service, so food stays free of harmful contamination at every stage.
- Critical control points
- Process control follows the HACCP manual, with critical control points identified to control the hazards food can carry, focused on prevention and on acting early when a problem appears.
- Verification
- Quality is verified by hygiene audit and by microbiological analysis, chosen according to the type of food and product.
- Halal production
- Halal food is produced to the correct principles under the guidance and supervision of the relevant government departments, so customers can be confident in it.
- Airline-specific requirements
- ISO 9001 is used to manage and deliver services that meet each airline customer's own requirements, over and above food safety control itself.
References
The guidelines we work to
The HACCP system follows the international guidelines that airline customers accept.
- IFSA/AEA
- World Food Safety Guidelines for Airline Catering, 4th version, June 2016.
- CODEX Alimentarius
- The HACCP system and guidelines for its application, annex to CXC 1-1969, Rev. 5-2020, General Principles of Food Hygiene.
- QSAI
- Catering Quality Assurance Program: food processing safety and quality standards with their interpretation guidelines.
For international recognition, and to reduce what customers spend on audits, the department is certified by third-party organisations to ISO 9001, HACCP, GHP, a halal food management system and ISO 14001.