Title Page

  • Document No.

  • Catering Team Security Questionnaire

  • Supplier / Station

  • Conducted on

  • Completed by

  • Location

Access Control

  • Access Control - is access to the facility adequately controlled to prevent unauthorised access?

  • Does the facility have controls of staff and visitors entering the premises?

  • Access Control - are all doors kept closed to prevent unauthorised access to catering or stores designed for the aircraft?

  • Are doors left open which may allow access to catering or stores designed for the aircraft?

Goods Receiving

  • Goods Receiving - is there a list of approved suppliers available?

  • Does the facility have a list of known suppliers? If any suppliers are unknown are their goods subject to a further process within the facility?

  • Goods Receiving - are there known suppliers delivering to the facility with an accompanying security certificate?

  • Can the facility demonstrate that an accompanying security certificate is provided for known suppliers?

Seal Management

  • Seal Management - are the seals stored in a secure area when not being used?

  • Check that seals are stored in a controlled area when not being used. Ensue that where possible seals are used in sequence.

  • Seal Management - is a seal log available?

  • Records of seals used, damaged, broken or lost should be available

  • Seal Management- can all seals be accounted for?

  • Are there any gaps in the seal log that cannot be explained?

  • Seal Management - do the seals being used match the log?

  • Do the seal numbers match the issued seals log?

Final Security Check

  • Final Security Check - are all carts/canisters security checked, including ice trays and underneath trolleys?

  • Are all goods security checked and documented using 8.01 by the designated security checker?

  • Final Security Check - is a final Security check undertaken, that includes the vehicle, and the paperwork completed to be sent tot CRC office?

  • The empty vehicle should be inspected prior to loading to ensure there are no prohibited items inside the vehicle. This check should be conducted by an individual who,is not the driver or anyone involved in the preparation of the catering.

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