CATERING TENDER EVALUATION CHECKLIST & REPORT (DETAILED)

• Document No.

• Audit Title

• Catering Supplier

• Conducted on

  Date

• Prepared by

• Location
  Address

• Contact Personnel

Food Safety Management System

• Is there a documented food safety management system based on HACCP principles?

  Yes

  No

  N/A

• Is the Catering Unit HACCP certified?

  Yes

  No

  N/A

• Certification Body & the validity

• Image of the HACCP Certificate

  Media

• Is there a verification Programme for the HACCP system?

  Yes

  No

  N/A

• Is corrective action taken when necessary and recorded ?

  Yes

  No

  N/A

• Training: is there a job-related food safety training program for employees and management? <br>( Induction and refresher training, tests are included and training records are available for each member of the staff)

  Yes

  No

  N/A

• Is there a documented procedure for effective receipt, recording and management of food safety related complaints? <br>- Investigations are carried out and recorded.<br>- Action to prevent recurrence is taken and recorded

  Yes

  No

  N/A

Product Recall Procedure

• Is there a documented product recall procedure in place?

  Yes

  No

  N/A

• Is the Procedure tested to ensure preparedness and effectiveness? <br>

  Yes

  No

  N/A

• When was last tested?

  Date

Personal Hygiene

• Are uniforms suitable,clean and correctly worn?

  Yes

  No

  N/A

• Is there a company rule regarding jewelry based on risk assessment?

  Yes

  No

  N/A

• Are toilets and changing rooms clean and well maintained?

  Yes

  No

  N/A

• Whenever possible, are tools(including gloves) used for portioning of food to minimize direct food contact?

  Yes

  No

  N/A

• When worn, are disposable gloves changed after being used for unclean handling processes?

  Yes

  No

  N/A

• Are there First Aid Boxes available in the working areas?

  Yes

  No

  N/A

Supplier Approval

• Is there an effective approval process for high risk, ready to eat food suppliers?

  Yes

  No

  N/A

Food Handling

• CCP 1: Are food deliveries checked on receipt from suppliers,to include temperature, expiry date,packaging & quality checks? <br>( All checks should be documented, including batch numbers as applicable)

  Yes

  No

  N/A

• Are raw & processed food separated throughout the process(delivery,storage,thawing,cooking,cooling, handling & dispatch)? <br>( This includes using of separate equipment for raw & cooked food - scales, cleaning cloths,chopping boards,slicing machines)

  Yes

  No

  N/A

• CCP 2: Is there a food temperature control system for safe storage of potentially hazardous foods? <br>(Chilled food: Surface temperature 5C / 41F) <br>Are records kept and corrective action taken, when critical limit is not met?

  Yes

  No

  N/A

• Are foods covered to protect from contamination?

  Yes

  No

  N/A

• Is there a robust control system to ensure that food is consumed within its shelf-life? <br>Are foods date -marked or color coded and correctly rotated (no out-of-date foods)?<br>Are food containers labelled with product names?

  Yes

  No

  N/A

• Is there a process,which controls in-house freezing of products?

  Yes

  No

  N/A

• Is thawing performed in such a way, that prevents the growth of pathogens and cross-contamination (e.g. Under refrigeration)? <br>- Product is in sealed packaging if thawed in water.<br>- Product surface temperature is monitored and recorded when thawed outside of refrigeration.<br>- Product surface temperature: Target 8C/46F

  Yes

  No

  N/A

• Is there a documented process for Fruit & Vegetable washing and sanitizing? <br>- Each batch of raw vegetables & fruits are washed in clean and potable water or suitable alternative, with records kept.<br>- Where permitted, sanitizer with correct concentration is used with records kept.<br>- Appropriate segregation of washed and unwashed products.

  Yes

  No

  N/A

• CCP 3: Are foods cooked to safe core temperature with records kept? <br>- Refer to CCP 2 of WFSG for minimum cook core temperature requirements.

  Yes

  No

  N/A

• CCP 4: Are foods cooled safely? Food core temperature is reduced from <br>- 60 C/140 F to 10 C / 50 F in 4 hours OR 60 C/ 140F to 5 C/ 41F in 6 hours, provided it reaches 21C / 70 F in 2 hours.<br>- Records must be kept and corrective action should be taken, when critical limits are not met.

  Yes

  No

  N/A

• CCP 5: is the ambient temperature less than or equal to 5 C/41F during dishing, handling, preparation or trays being set up and are records kept & corrective action taken, when necessary? <br>

  Yes

  No

  N/A

• Are outer packaging material minimized in the production areas to prevent contamination of food? Is decanting carried out,prior to to entering production areas?

  Yes

  No

  N/A

Equipment

• Are food preparation equipment and food contact surfaces made from food grade and non-porous material?<br>Are the equipment and food contact surfaces clean and in good condition?

  Yes

  No

  N/A

• Are measuring equipment used to monitor CCPs and SOPs Identified and calibrated minimum annually with records kept?

  Yes

  No

  N/A

• Are the temperatures of refrigerators marinated to maximum 5C and monitoring procedures in place?

  Yes

  No

  N/A

• Are Refrigerators clean and neat?

  Yes

  No

  N/A

• Are the temperatures of freezers maintained to maximum -18C and monitoring procedures in place ? <br>Is corrective actions recorded and implemented, when required?

  Yes

  No

  N/A

• Are freezers kept clean and organized?

  Yes

  No

  N/A

• Are ice machines and scoops clean and well maintained ? <br>( Scoops should not be left inside the ice machine)

  Yes

  No

  N/A

Cleaning and Sanitizing

• Is there a documented cleaning and sanitizing program for food contact and non-food contact surfaces in place?

  Yes

  No

  N/A

• Are there food grade detergents and sanitizers available in all work areas ?<br>Is there a separate store for chemicals with chemicals correctly labelled ?

  Yes

  No

  N/A

• Pot Wash / Dishwash <br>Thermal Sanitizing: Do equipment washing machines achieve surface temperature of 71C/160F or final rinse temperature of 82C/180F? <br>Is final rinse temperature monitored and recorded at the beginning of each shift by reading temperature display or by using thermo label ? <br>

  Yes

  No

  N/A

• Chemical Sanitizing: Does manual washing procedure include a disinfection step?<br>Is chemical concentration monitored and recorded?

  Yes

  No

  N/A

• Are washed equipment visually clean?

  Yes

  No

  N/A

• Are clean equipment and utensils stored in a way which ensures quick drying and prevents cross contamination ? <br>(Where possible, racking should be used)

  Yes

  No

  N/A

Premises - Catering Unit Structure, Size, Layout and Design

• Does the unit size and layout permit effective segregation between clean and unclean materials and processes?

  Yes

  No

  N/A

• Does the building design permit effective cleaning and tidiness?

  Yes

  No

  N/A

• Are the floors, walls and ceilings have smooth and washable surfaces ?

  Yes

  No

  N/A

• Are floors, walls and ceilings clean and well maintained ?

  Yes

  No

  N/A

• Are floor drains open, clean and with grates?

  Yes

  No

  N/A

• Are all areas in the unit well lit?

  Yes

  No

  N/A

• Is ventilation adequate to prevent excessive rises in air temperature ?

  Yes

  No

  N/A

• Are all areas in the unit clean and tidy, no visible dirt and debris?

  Yes

  No

  N/A

• Hand wash facilities: are there hand wash facilities in each area with hot water, filled soap dispenser and single use towels ?

  Yes

  No

  N/A

• Are signs for hand washing suitably placed ?

  Yes

  No

  N/A

• Are hand washing facilities correctly used ?

  Yes

  No

  N/A

• Are there adequate chiller and freezer space available?

  Yes

  No

  N/A

• How much space available?

Pest Control

• Is there an effective And documented pest management program?

  Yes

  No

  N/A

• Is the building properly proofed to prevent access of flying and crawling pests?

  Yes

  No

  N/A

• Is there a unit plan indicating bait locations, list and type of eradication devices, list of approved insecticides/pesticides and material safety data available

  Yes

  No

  N/A

Waste Disposal

• Are waste bins well maintained,emptied and cleaned when necessary ?

  Yes

  No

  N/A

• Are lidded waste bins foot operated ?

  Yes

  No

  N/A

• Is waste collection area clean and well maintained ?

  Yes

  No

  N/A

• Is the waste collection area covered and/or enclosed to deter pest activity?

  Yes

  No

  N/A

Control of Physical contamination

• Is there a documented , risk assessment based control measures to prevent physical contamination eg. Glass breakage ?

  Yes

  No

  N/A

Source and Import of Raw Material

• Are the countries that food products are exported from, accredited by local Islamic Authority?

  Yes

  No

  N/A

• Is the Catering Supplier Halal certified? <br>

  Yes

  No

  N/A

• Are Halal products transported or shipped in Halal/hygienic manner?

  Yes

  No

  N/A

Raw Material Handling Upon receipt

• Are there proper signage and coding to control contamination?

  Yes

  No

  N/A

• Are sensitive items adhering to Halal requirement?

  Yes

  No

  N/A

• Is the goods receiving area clean and safe?

  Yes

  No

  N/A

Storage of Raw Material

• Are the food items stored above the floor level?

  Yes

  No

  N/A

• Are the frozen/chilled items stored at correct temperature? <br>( -18C / +5C )

  Yes

  No

  N/A

• Are non halal, toxic and intoxicating materials stored separately?

  Yes

  No

  N/A

• Is FIFO in place and being practiced?

  Yes

  No

  N/A

Processing, Packing and Setting

• Are the production areas clean and safe?

  Yes

  No

  N/A

• Is there a consistent control in Halal processing procedure?

  Yes

  No

  N/A

• Are food processed under Halal compliance ?

  Yes

  No

  N/A

• Is the packaging area clean, safe and Halal compliant?

  Yes

  No

  N/A

• Is the labeling of meal carts & ovens with Flight Number & Date carried out, before storage in final holding room?

  Yes

  No

  N/A

• Are the food production machines and equipment clean and sanitized?

  Yes

  No

  N/A

Washing of Dirty Equipment

• Is the Pot wash area clean and safe?

  Yes

  No

  N/A

• Is there a segregation of equipment according to the airline?

  Yes

  No

  N/A

Production

• Are there digital scales available at the Production stage to ensure recipe accuracy and at assembly/portioning stage?

  Yes

  No

  N/A

• Are the scales calibrated internally on monthly basis with records and corrective actions kept? <br>Are they formally calibrated on a yearly basis with documentation available ?

  Yes

  No

  N/A

• Are food specifications available to use at all food production stage, including any recent revisions?

  Yes

  No

  N/A

• Do staff understand and adhere to the food specifications at each production stage?

  Yes

  No

  N/A

• Is there a color coding / date coding in operation to ensure no out of date food products used in production ?

  Yes

  No

  N/A

• Are temperature controls in place in all areas where food is in ready to eat or reheat stage, including tray set up?

  Yes

  No

  N/A

• Are specifications available and adhered by the staff at Tray Set up?

  Yes

  No

  N/A

• Is there adequate space in the Production areas? (Hot kitchen, cold kitchen, dishing)

  Yes

  No

  N/A

• Is there adequate space in the Tray set up area?

  Yes

  No

  N/A

Inventory Management

• Is there a clear process in place to identify customer airline equipment in all areas in the Catering Unit? <br>( Airline owned equipment are segregated from each other, and not mixed up)

  Yes

  No

  N/A

• Is there a secure storage space available to store Emirates stocks in safely & securely?

  Yes

  No

  N/A

• What's capacity allocated to Emirates? How many pallets?

• Is there adequate storage space for cabin cleaning/dressing items, if required?

  Yes

  No

  N/A

• Is there a established Stock Recording system in place?

  Yes

  No

  N/A

• Is the Stock Recording System up to date & accurate? <br>( Must record movement of receipts, issues with date of transaction, opening & closing balances consistently )

  Yes

  No

  N/A

• What system is in place? ( Automated/Bin Cards)

• Are customer airline equipment stored in designated areas, which is clean, pest free, secure and lockable ?

  Yes

  No

  N/A

• Is the airline bulk stores/warehouse appear organized?

  Yes

  No

  N/A

• Are there evidence to ensure compliance of inventory management system/control ?<br>( No stock build ups)

  Yes

  No

  N/A

• Are there evidence to ensure that customer airline stocks are reported timely & accurately to the Airline HQ? <br>( Check evidence for taking stock counts and submission of Monthly Stock Returns timely & accurately)

  Yes

  No

  N/A

• Is there a procedure /process in place to ensure "FIRST IN FIRST OUT' ?

  Yes

  No

  N/A

• Is there a process in place to ensure equal exchange of equipment is carried out on customer airlines? <br>(Any short loading must be reported promptly to the relevant station )

  Yes

  No

  N/A

• Is there a process in place to ensure any excess stocks are returned to the airline HQ?

  Yes

  No

  N/A

• Physical Stock Verification: Does the the physical stocks verified, tally the recorded balance in the stock control system?

  Yes

  No

  N/A

• Items checked & Findings

• What documentation is required to receive shipments and store Emirates good in the warehouse?

• Who does the clearance of the airline catering equipment?

• What is the lead time for shipment clearance?

• Does the Catering Supplier accept shipments bulk loaded in the sea container ( not on pallets ) ?

  Yes

  No

  N/A

Equipment Handling & Packing

• Can the Catering Supplier allocate dedicated area in the working float,that will be used to store and pack Emirates flights?

  Yes

  No

  N/A

• How much space, will be allocated?

• Is there adequate space in the working float area and well organized?

  Yes

  No

  N/A

• Are the customer packing specifications available, up to date, understood & followed? <br>( Checks to be done on a selection of carts) <br>

  Yes

  No

  N/A

• Are the airline equipment handle safely with care? <br>( carts, containers & drawers)

  Yes

  No

  N/A

• Are the packed carts & containers clearly labelled?

  Yes

  No

  N/A

• Are the deadheading procedures consistently followed?

  Yes

  No

  N/A

• Glassware: Cleanliness & condition of Glassware up to acceptable standard?

  Yes

  No

  N/A

• Chinaware: Cleanliness & condition of Chinaware up to acceptable standard ?

  Yes

  No

  N/A

• Cutlery: Cleanliness & condition of Cutlery up to acceptable standards?

  Yes

  No

  N/A

• Carts/Containers/ Drawers/Oven Racks: are cleanliness maintained ?

  Yes

  No

  N/A

• Equipment storage area: are clean equipment segregated from dirty/used equipment ?

  Yes

  No

  N/A

• Are the clean equipment storage above the floor level (25cm)?

  Yes

  No

  N/A

• Is the Cutlery packing carried out in-house?

  Yes

  No

  N/A

• If subcontracted , what controls are in place to ensure, stock given out, is received back in full?

• Is laundry of airline linen carried out in-house?

  Yes

  No

  N/A

• If subcontracted, what controls are in place to ensure, quantities given out,is received back in full?

Bonded Store

• Is there a customs approved Bond?

  Yes

  No

  N/A

• Can the Catering Supplier provide a dedicated area for Emirates Dry Stores/Bar packing?

  Yes

  No

  N/A

• Are customer packing specifications available, up to date, understood & followed?

  Yes

  No

  N/A

• Are records consistently maintained for stock movements?

  Yes

  No

  N/A

• Is inventory regularly performed and records maintained ?

  Yes

  No

  N/A

• Are carts & containers clearly labelled?

  Yes

  No

  N/A

• Are inbound checks carried out and documented ?

  Yes

  No

  N/A

• Is Bonded Store clean & well maintained?

  Yes

  No

  N/A

• Is the storage of bonded items above the floor level?

  Yes

  No

  N/A

• Are there facilities to chill Bar Trolleys before dispatch?

  Yes

  No

  N/A

• Is the Beverage Chiller temperature maintained to +7C /+45F?

  Yes

  No

  N/A

Dispatch, Transportation & Loading

• Is there a established Ramp Safety Procedure in place? <br>( Documented, available & up to date)!

  Yes

  No

  N/A

• Is Airbus A380 Upper Deck Catering Truck operations included in the Ramp Safety Procedures?

  Yes

  No

  N/A

• Has there been good Ramp Safety Performance for last 2 years?

  Yes

  No

  N/A

• No of Aircraft accidents/safety incidents (if any).

• Is there an effective Ramp Safety Program in place for Transportation staff?

  Yes

  No

  N/A

• Is there an Annual re-training maintained and recorded?

  Yes

  No

  N/A

• Are the Galley Diagrams/ Loading Lists available to Loading staff and up to date?

  Yes

  No

  N/A

• Is there a formal crew handover checklist/documentation?

  Yes

  No

  N/A

• Briefly explain the Process

• Is there a product check carried out by a catering supervisor and crew on board to ensure all products are loaded to the specification and in correct quantities?

  Yes

  No

  N/A

• Are Galley Diagrams/Loading Lists/Labels correlating ?

  Yes

  No

  N/A

• Are there adequate Catering Trucks available to service scheduled Emirates flights?

  Yes

  No

  N/A

• Are there adequate Catering Trucks available to service any off scheduled flights with MGT?

  Yes

  No

  N/A

• Total Number of Trucks

• Are Catering trucks/vehicles clean, in good condition & well maintained?

  Yes

  No

  N/A

• What is the average age of Catering Trucks?

• Is there a preventive maintenance program in place for Catering Trucks and records maintained?

  Yes

  No

  N/A

• Are carts & containers stored safely and orderly inside the Catering Trucks?

  Yes

  No

  N/A

• Is the outbound ramp area clean and well maintained?

  Yes

  No

  N/A

• How many outbound loading bays in operation?

• Is the inbound ramp area clean and well maintained?

  Yes

  No

  N/A

• How many inbound off-loading bays in operation?

• Has there been a good On Time Performance of loading for last 2 years ?

  Yes

  No

  N/A

• No of delays due to catering / delay minutes

• Is the Warewash area clean and organized?

  Yes

  No

  N/A

• How many Dishwash machines are available & operational?

Meal Order Processing

• How long in advance meal orders should be placed & preferred more of communication?

• How many meal top ups can you supply at STD Minus 60 minutes, without a flight delay?

A380 Upper Deck Catering Trucks

• Are there any Upper Deck catering trucks in the fleet?

  Yes

  No

  N/A

• Catering Truck manufacturer/ supplier?

• Are Upper Deck Catering Trucks meet IATA AHMED 926 functional specifications?

  Yes

  No

  N/A

• Are the Upper Deck Catering Trucks meet most essential safety features, that are required to prevent any accidents, involving van body? <br>( Handover a copy and Discuss A380 Upper Deck Catering Truck specific audit requirements document)

  Yes

  No

  N/A

• Do the A380 Upper Deck Catering Hi Loaders compliant to the requirement that, they SHOULD NOT drop to lower than 700cm at any stage, when in the forward loading position?

  Yes

  No

  N/A

Security & Unit Access

• Is perimeter entry controlled into the Catering Unit to include verification of visitors and deliveries, prior to obtaining access?

  Yes

  No

  N/A

• Is there 24 hours external door security in place?

  Yes

  No

  N/A

• Is there a door entry procedure in place for staff,visitors and deliveries into the Catering unit buildings and adhered to?

  Yes

  No

  N/A

• Are catering carts and containers security checked, prior to dispatch?

  Yes

  No

  N/A

• Who carries out the security checks?

• Are the carts and containers sealed, after security check and prior to dispatch?

  Yes

  No

  N/A

• Is the seal numbers recorded?

  Yes

  No

  N/A