THAI Catering ensures food safety and quality management for inflight food services 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 GHP (Good Hygiene Practices), HACCP (Hazard Analysis Critical Control Point) and ISO 9001 have been integrated in THAI Catering Department. 

Management process is based on the technology of food production. “Refrigerated Food” by the Cold Chain Production process control throughout the food chain (Food Production Chain) to avoid food temperature in the 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 GHP, 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 and manufacturing facilities are used 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 has implemented the HACCP using the international standard accepted by customers and airlines. 

• IFSA/AEA: World Food Safety Guidelines for Airlines Catering, 4th version, June 2016
• CODEX Alimentarius Commission, Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its application. Annex to CXC 1-1969, Rev.5-2020 General Principle of Food Hygiene: GHPs and HACCP System
• QSAI – Catering Quality Assurance Program, Food Processing Safety Standards & Interpretation Guidelines and Food Processing Quality 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.