Page 36 - Cemair SkyNews Aug/Sep 2017
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          Food safety in the air is one of the biggest   standards help organizations identify and   downstream in the food chain.
          challenges for inflight dining and as such   control food safety hazards. As many of      As such, the most effective food safety
          Foodirections is ISO 22000:2005 certified   today's food products repeatedly cross   systems are established, operated and
          adhering to strict international food safety   national boundaries, International Standards   updated within the framework of a structured
          management.                       are needed to ensure the safety of the global   management system and incorporated into
             ISO 22000:2005 sets out the    food supply chain.                 the overall management activities of the
          requirements for a food safety management      The International Standards Organization   organization. This provides maximum benefit
          system. It maps out what an organization   (ISO) maintains that communication along   for the organization and interested parties.
          needs to do to demonstrate its ability to   the food chain is essential to ensure that all      While there are many levels of safety
          control food safety hazards in order to ensure   relevant food safety hazards are identified   through the entire food chain at Foodirections,
          that food is safe.                and adequately controlled at each step within   here's a short flow chart of the temperature
             The consequences of unsafe food can be   the food chain. This implies communication   controls and safety measures taken for each
          serious and ISO’s food safety management   between organizations both upstream and   meal.

                   Chilled product surface temperature of 5°C. Frozen product surface temperature of -12°C.

                                            Ambient 6 to 16°C. Chilled maximum 5°C. Frozen maximum -18°C.

                   Thawing in temperautre controlled area of <5°C for a maximum of 24 hours. Butchery and
                   vegetable wash rooms temperature controlled at <12°C.

                   Beef, lamb, pork, poultry, comminuted beef, rice and pasta core temperature of 75°C for 2
                   minutes. Fish and shell fish core temperature of 65°C for 2 minutes. Sauces and egg core
                   temperature of 85°C.

                                                   BLAST CHILLING
                                                   Product placed in blast chiller immediately after cooking core
                                                   temperature and time is reached and blast chilled to reach a
                                                   temperature of <5°C within 2 hours.

                   PRE-PLATING CHILLER
                   After blast chilling the product is held in the chiller at <5°C.

                                   Product plated in temperature controlled area of <12°C, product only allowed
                                   to be out of the chiller for 90 minutes and product surface temperature may
                                   not exceed 12°C.

                   Product held in a temperature controlled area of <12°C prior to
                   dispatch and product dispatched at <5°C.

                                                                 Product held in a temperature controlled
                                                                 area of <12°C prior to dispatch and product
                                                                 dispatched at <5°C.

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