HYGIENE MANAGEMENT
Ensuring food safety
throughout the entire process
We have developed systems which allow us to ensure food safety, and as the base of such practice we have adopted HACCP. We conduct each step of production and delivery strictly following the system guidelines, where constant measurement of room and food temperatures and microbiological analysis are required.
Implementing HACCP in production and delivery
With HACCP as the base, we have developed systems which allow us to ensure food safety. They have enabled us to share the same understanding and knowledge amongst our production and operation teams.
Executing temperature control
The temperatures of food and rooms are strictly controlled throughout the entire process of preparation and delivery, starting from the procurement of the ingredients to the cooking, plating, and tray setting.
Conducting regular microbiological analysis
In order to ensure the safety and hygiene of in-flight meals we provide to the customers, and that the production is operated in accordance with HACCP, our laboratory team conducts on-site inspections of objects involved, such as delivered materials, in-company products, water, ice, and utensils. The laboratory team regularly collect the samples of these items, which are cultured and tested for pathogens.
