World Food Safety Checklist for Airline Catering

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.