catering quality assurance programme.pdf

8/17/2019 CATERING QUALITY ASSURANCE PROGRAMME.pdf

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CATERING QUALITY ASSURANCE PROGRAMME

Food Processing Quality Standards*

*Please note that this document only contains the ICQA food processing quality standards and therefore is not thecomplete food processing quality standards and interpretation guidelines. This document is intended to provide anexample of the standards that are a part of the ICQA Programme. The complete food processing quality standardsand interpretation guidelines upon which the ICQA Programme and ICQA Audits are based is only available foruse by ICQA Programme Participants and ICQA Facilities.


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Copyright © 2006 Medina Foods Inc. ICQA iATA Catering Quality Assurance Programme

Food Processing Quality Standards

Version 1.0 J an 16 2006

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1 FOOD RECEIVING & STORAGE ............................................................................. 3 1.1

FOOD RECEIVING .......................................................................................................... 3

1.1.1 Food Specifications at Receiving Area ........................................................................... 3 1.1.2

Food Quantity Controls for Receiving Food Items ........................................................ 3

1.1.3 Food Quality Controls for Receiving Food Items .......................................................... 3

1.1.4

Cleanliness and Maintenance of Food Receiving Transportation Vehicles .................. 3

1.2 FOOD STORAGE ............................................................................................................. 3 1.2.1 Storage of Food Items .................................................................................................... 3 1.2.2 Segregation of Different Airline Food Items During Storage ......................................... 4

1.3 FOOD ITEM INVENTORY ............................................................................................... 4 1.3.1 Ordering Food Items ...................................................................................................... 4 1.3.2 Availability of Sufficient Inventory of Food Items in Storage ....................................... 4

2 FOOD PRODUCTION ............................................................................................. 4 2.1 FOOD PRODUCTION SPECIFICATIONS - AVAILIBILITY & USE .................................. 4

2.1.1 Food Preparation Recipes ............................................................................................... 4 2.1.2

Specifications for Food/Dish Presentation..................................................................... 5

2.1.3 Specifications for Tray Set-up Presentation ................................................................... 5

2.1.4

Availability of Specification for Food/Dish Presentation and Food M odel during FoodPreparation .................................................................................................................................. 5

2.1.5 Availability of Specification for Tray Set-up Presentation and Tray Set-up M odelduring Food Preparation .............................................................................................................. 6

2.1.6 Specifications for Menu Rotation/Cycle ........................................................................ 6 2.1.7

Substitutions and Omissions to Airlines Food Specifications ....................................... 6

2.2 INTERNAL QUALITY CONTROL .................................................................................... 6 2.2.1

Portion and Weight Controls during Food Preparation ................................................ 6

2.2.2 Cold Food Items Used Within Time Limits................................................................... 7 2.2.3

Hot Food I tems Used Within Time Limits .................................................................... 7

2.2.4 Scales Availabil ity, Verification and Calibration ........................................................ 7 2.2.5 Verifications of the Weight of Food Items Weight Check Procedure ........................... 7 2.2.6

Verifications of the Organoleptic Quality of Food Items Procedure ............................. 7

3

FOOD PROVISIONING ........................................................................................... 7 3.1 QUALITY CONTROLS FOR DELIVERY TO AIRCRAFT .................................................. 7

3.1.1

Airline Meal Ratios ......................................................................................................... 8

3.1.2 Instruction for Preparing and Serving Food items Onboard (where applicable) .......... 8 3.2

QUALITY CONTROLS ONBOARD .................................................................................. 8

3.2.1 Identification of Special Meals ...................................................................................... 8 3.2.2

Identification of Cabin Crew and Pilot Meals ............................................................... 8

3.2.3 Requirements for Delivering Food Items to the Aircraft ............................................... 8 3.2.4 Boarding Bill Procedure and Verification ...................................................................... 9

DEFINITIONS ................................................................................................................ 10


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Food provider must ensure that food recipes for all food itemsprepared in the facility are available to appropriate employees* andfollowed during food preparation.

Notes

*Appropriate employees are employees who are directly involved in thepreparation of the food items at the recipe level.

2.1.2 Spec i f i ca t i on s fo r Foo d / D ish Present a t i on

Food provider must have and follow, for each food item or dishprepared for an Airline, written specifications for the properpresentation of the food item or dish. Food provider must ensure thatall specifications for food presentation are available and understood

by all appropriate employees*.

Notes

*Appropriate employees are employees who are directly involved in thepreparation of the food items or dish at the specification level.

2.1.3

Sp ec if icat ion s fo r Tray Set -up Presen t at io n

Food provider must have and follow, for each tray set-up prepared foran Airline, written specifications for the proper presentation of the

tray set-up. Food provider must ensure that all specifications for trayset-up presentation are available and understood by all appropriateemployees*.

Notes

*Appropriate employees are employees who are directly involved in thepreparation of the tray set-up.

2.1.4 Ava ilab i l i t y o f Spec i f i ca t i on fo r Foo d/ D ish

Presen t at i on and Foo d M od e l du r ing Foo d Prepa rat i on

-

food/dish presentation applicable to the food/dish being prepared.Food provider must have and follow a procedure (written or verbal)

/dish modelprior to Food Preparation of the food or dish. This procedure must


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-

2.1.5 Availab i l it y o f Sp ec if i cat ion fo r Tray Set -up

Presen t at i on and T ray Se t - up Mo de l du r ing Foo d

Prepara t ion

--

up presentation applicable to the tray set-up being prepared. Foodprovider must have and follow a procedure (written or verbal)

-up modelprior to Food Preparation of the tray set-up. This procedure must also

-up model- ing Food Preparation.

2.1.6

Spec i f i ca t i on s fo r Men u Rot a t ion / Cycle

Food provider must have and follow written specifications for therotation/cycle of the menus for each Airline. Food provider mustensure that all specifications for the rotation/cycle menus areavailable and understood by all appropriate employees*.

Notes

*Appropriate employees are employees who are directly involved in thepreparation of the flight.

2.1.7

Su b st i t u t ion s and Om ission s t o Air l in es Fo o d

Speci f icat ions

Food provider must have and follow a procedure (written or verbal)to report each substitution or omission of Food ProductionSpecifications to the Airline prior to dispatch to the aircraft. Thisprocedure must require that the food provider retain documentedproof of all current substitutions or omissions as reported to theAirline.

2.2

INTERNAL QUALITY CONTROL

2.2.1

Por t i on and We igh t Con t r o l s du r ing Foo dPrepara t ion

Food provider must have and follow a procedure (written or verbal)to ensure that food items are portioned using appropriate tools andmethods.


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2.2.2 Cold Foo d It em s Used Wi th in T im e Lim i ts

Food provider must have and follow a procedure (written or verbal)to ensure that the food provider only has and uses Cold Food Itemsthat have been prepared within specified time limits.

2.2.3

Hot Foo d I tem s Used Wi t h in Tim e Lim i ts

Food provider must have and follow a procedure (written or verbal)to ensure that the food provider only has and uses Hot Food itemsthat have been prepared within specified time limits.

2.2.4

Scales Avai lab i l i t y , Ver i f icat io n and Cal ib rat io n

Food provider must ensure that all scales (including digital and non-digital) are always available in Food Handling Areas. Food providermust have and follow a procedure (written or verbal) requiring thatall scales be verified monthly and calibrated yearly. This proceduremust require that the food provider maintains records in accordancewith this standard.

2.2.5

Ver if i ca t i ons o f t he We igh t o f Foo d It em s We igh t

Ch eck Proced u re

Food provider must have and follow a procedure (written or verbal)to verify the internal weight checks of prepared food items. Thisprocedure must require that the food provider must maintain dailyrecords in accordance with this standard.

2.2.6 Ver if i ca t i on s o f t he Organo lep t i c Qua l it y o f Foo d

It em s Procedu re

Food provider must have and follow a procedure (written or verbal)to verify the organoleptic quality of Prepared Food Items. Thisprocedure must require that the food provider must maintain recordsin accordance with this standard.

3

FOOD PROVISIONING

3.1

QUALITY CONTROLS FOR DELIVERY TO AIRCRAFT


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3.2.4 Board in g Bi ll Procedure and Ver if i ca t i on

Food provider must have and follow a procedure (written or verbal)to ensure that the food provider has a boarding bill that details thequantity and type of food items delivered to each Airline as per

stated on the boarding bill is as per the quantity and type delivered to


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DEFINITIONS

TERM DEFINITION

Airlines airline participating in the ICQA(IATA Catering Quality Assurance) Programme.

Cold Food Itemsundergone Food Preparation by the food provider and areready to be eaten cold by the passenger.

Food Handlingcarrying, moving, manufacturing, producing, collecting,extracting, processing, storing, delivering, preparing,treating, preserving, packing, cooking, thawing,dispatching, serving and displaying of food. For greatercertainty, Food Handling includes Food Production andFood Preparation.

Food Handling AreasFood Preparation Area, food receiving area, fooddispatching area and Food Storage Area.

Food Handling Employeecomes into direct contact with any food or packaging offood.

Food Preparationfood comes into direct or indirect contact with a FoodHandling Employee or a Food Contact Surface prior toHeat Treatment and after rapid cooling. Such processesinclude the thawing, trimming, cutting and mincing of

raw foods; and the cutting, mincing, slicing, mixing,whipping, glazing, portioning, weighing, garnishing,packaging, and tray setting of food items.

Food Productionthan food storage) carried out by a food provider prior todispatch and following receiving. For greater certainty,Food Production includes Food Preparation, Heat

Treatment and rapid cooling.

Food Production AreasProduction occurs.

Food Storage Areasstored for any period of time other than for immediate useincluding dry food stores, Refrigeration Units, freezers,and racks or shelves.

Hot Productionundergone Food Preparation by the food provider and are


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TERM DEFINITION

ready to be eaten by the passenger following reheating.

Managementin food operations.

Non-Hazardous Food -support the growth of microorganisms that cause il lness,does not require refrigeration, has a water activity of lessthan 0.85 and a pH level at or below 4.6. It is also a foodin an unopened hermetically sealed container that iscommercially processed to achieve and maintaincommercial sterility under conditions of non-refrigeratedstorage or distribution. Non-Hazardous Foods may includePerishable and Non Perishable Food items such as cannedgoods, jam, honey, syrup, candy, raw vegetables, rawfruits (excluding cut melons), pickles etc.

Non-Perishable Food on-Perishabletemperature control, is shelf stable and would almost lastindefinitely. This includes canned food, spices, flours, drygoods, etc.

Perishable Fooddistributed in a form that will perish, decay or spoilwithin a limited period of time. This may includePotentially Hazardous and Non-Hazardous Foods.

Potentially Hazardous Foodsynthetic food requiring temperature control because it isin a form capable of supporting the rapid and progressivegrowth of infectious or toxigenic microorganisms.

Potentially Hazardous Foods include any food, whetherraw or heat treated, originating from an animal; any foodoriginating from a plant that is heat-treated or consists ofraw seed sprouts; cut melons; and garlic-in-oil mixturesthat are not modified in a way that results in mixturesthat do not support growth of any microorganisms.

Processed Food means food that has been converted intoa consumer food product and includes food that has beenwashed, sanitized, sliced, cut, treated, etc.

Refrigeration Unitstore food for any period of time other than for immediateuse. Refrigeration Units include refrigerated rooms, tables,and small refrigerators.

Unprocessed Foodfrom its original or natural state.

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