World Food Safety Checklist for Airline Catering
by Lukasz Binkowski, from the Community
This HACCP-aligned checklist helps airline catering units assess compliance with the World Food Safety Guidelines. It covers end-to-end controls across the food safety management system, including HACCP verification, supplier approval, hazardous ingredients control, temperature monitoring for receiving and storage, cooking to safe core temperatures, rapid cooling, and dispatch requirements. It also addresses segregation to prevent cross-contamination, personal hygiene and infection control, cleaning and sanitizing procedures, pest control, equipment calibration, waste disposal, product recall, and complaint handling. Ideal for auditing airline catering facilities and documenting corrective actions.
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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.