Page 37 - Cemair SkyNews Aug/Sep 2017
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FOOD SAFETY IN THE AIR



 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.


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


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



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



 COOKING
 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.


 PLATING
 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.


 DISPATCH
 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.


 36 | AUGUST / SEPTEMBER 2017 CEMAIR SKYNEWS
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