THAI Airline Catering Services Quality and Food Safety Management

"Quality, Hygiene and Food Safety are the goal and responsibility of THAI Catering on food production and inflight services for Airline customers."


Food Safety & Quality Leadership

THAI Catering ensures food safety and quality management for inflight food service according to the International Food Safety Standard which is the Corporate Social Responsibility - CSR. Not only food safety control but also special requirements from airline customers are complied. Development of quality hygiene and food safety standard is done continuously. To ensure the most efficiently, best quality and services, the international standard system GMP, HACCP and ISO 9001 have been integrated in THAI Catering Department.

Management process is based on the technologies of food production. "Refrigerated Food " by the Cold Chain Production process control throughout the food chain (Food Production Chain) to avoid the food in the temperature danger zone (Danger Zone) to preserve the quality of fresh food and safe for consumption. Appropriate advanced technology and efficient are used. The food processing to take basic hygiene or GMP: Good Manufacturing Practices, a Prerequisite Program of the management of food safety system HACCP is to focus on better management throughout the supply chain process.

Food (From Farm to Fork or From Farm to Table) from the hygiene of the raw materials of production, safety of buildings, manufacturing facilities, using appropriate technology, hygiene and good personal staff, storage, transportation and services. To ensure good quality, safe food free from harmful contamination through all stages of food production. The management of food safety (Food Safety) has implemented the HACCP - Hazard

Analysis Critical Control Point using the international standard accepted by customers and the airlines.

  • IFSA/AEA: World Food Safety Guidelines for Airline Catering, 3rd version, June 2010,.
  • CODEX Alimentarius Commission, Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its application. Annex to CAC / RCP 1-1969, Rev.4-2003.
  • QSAI - Catering Quality Assurance Program, Food Processing Safety Standards & Interpretation Guidelines.

Process control and food safety according to HACCP Manual, an analysis of the CCP - Critical Control Point to control potential hazards in food, focusing on prevention and control and early attention to problems as well. The verification of quality by Hygiene Audit and microbiological analysis. The types of foods and products to control the quality and food safety effectively.

Responsive and attentive to the specific needs of each customer airlines. THAI Catering use the ISO 9001 to manage and deliver services that meet customer satisfaction and impression to customer airlines. In addition, THAI Catering has followed the correct principles of halal food production under the guidance and supervision of relevant government departments to ensure customer confidence in the quality of halal food service.

Systems Certification / Registration

For international acceptance and recognition as well as reduction of customers’cost in audits, we have been certified by third-party organizations to ISO 9001 Quality Management System, HACCP Food Safety System, GMP: Good Manufacturing Practices, Halal Food Management System, ISO 14001 Environmental Management System, and OHSAS 18001 Occupational Health and Safety Management System.

The Catering Department’s efficient, highly motivated management and support staff, time-tested and certified production and management systems guarantee the safety, quality and efficiency of every aspects of food production, delivering optimal results for every valued airline customer.


International Standards of Recognition