Title Page
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Document No.
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Catering Team Security Questionnaire
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Supplier / Station
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Conducted on
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Completed by
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Location
Access Control
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Controls of staff and visitors entering the premises
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Access Control - is access to the facility adequately controlled to prevent unauthorised access?
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Access to catering or stores designed for the aircraft - doors left open
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Access Control - are all doors kept closed to prevent unauthorised access to catering or stores designed for the aircraft?
Goods Receiving
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Known suppliers
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Goods Receiving - are there known suppliers delivering to the facility with an accompanying security certificate?
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Accompanying security certificate for known suppliers
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Goods Receiving - is there a list of approved suppliers available?
Seal Management
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Check that seals are stored in a controlled area when not being used. Ensue that where possible seals are used in sequence.
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Seal Management - are the seals stored in a secure area when not being used?
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Records of seals used, damaged, broken or lost should be available
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Seal Management- can all seals be accounted for?
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Check that there is a seal log available and it is completed with no notable gaps
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Seal Management - is a seal log available?
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Seal numbers should match the log and be in sequential order
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Seal Management - do the seals being used match the log?
Final Security Check
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Goods should be security checked and documented using 8.01 by the designated security checker
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Final Security Check - are all carts/canisters security checked, including ice trays and underneath trolleys?
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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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Final Security Check - is a final Security check undertaken, that includes the vehicle, and the paperwork completed to be sent tot CRC office?
