Jetstar Station Audit v2

• Station:

• Caterer:

• Conducted on:

  Date

• Auditor(s):

• Previous Audit Score:

• Current Audit % Breakdown 1. Food Hygiene & Safety:

• 2. SOP Management:

• 3. Ramp Audit:

• 4. Menu Compliance:

GENERAL

• 1.1 Is the station completing a QA monitoring program?

  2

  1

  0

  N/A

• 1.2 Does the station have 3rd party certification (CODEX/HACCP/ISO)? Obtain copy for records

  2

  1

  0

  N/A

• 1.3 Local government/state food inspection authority registration and audit verification

  2

  1

  0

  N/A

• 1.4 Is there a copy of the Food Safety Policy/ HACCP manual available, updated and issue-controlled?

  2

  1

  0

  N/A

• 1.5 Verification on HACCP production flow / Food safety control points diagram for catering facility

  2

  1

  0

  N/A

• 1.6 Product Traceability process verified / conducted annually?

  2

  1

  0

  N/A

• 1.7 Internal audit process in place covering GMP - schedule available and completed?

  2

  1

  0

  N/A

FOODS RECEIVING

• 2.1 CCP 1 : Is there a food temperature control system for safe receipt of potentially hazardous foods? <br>- Temperature of potentially hazardous foods is monitored and recorded: <br>- Chilled: Surface temperature Critical: 8°C / 47°F <br>- Frozen: Solid frozen. <br>- Is Corrective action is taken and recorded when critical limit is not met?

  Compliant

  Non Compliant

• 2.2 Are dates/ codes/ packaging integrity checked/ verified?

  2

  1

  0

  N/A

• 2.3 Are records kept and corrective action taken when necessary (Supplier non-compliance procedures)

  2

  1

  0

  N/A

• 2.4 Are there visual and up-to-date ingredient/ product specifications on hand including restricted meal ingredients guidelines?

  2

  1

  0

  N/A

• 2.5 Are delivery trucks randomly checked for hygiene and temperature standards & recorded?

  2

  1

  0

  N/A

• 2.6 Are platform scales clean, calibrated and in good working order?

  2

  1

  0

  N/A

• 2.7 Floors (incl. drains), walls, ceiling, lights and hand sinks are visibly clean and in good condition

  2

  1

  0

  N/A

FOOD STORAGE AREA

• 3.1 Are foods covered to protect from contamination and quality degradation?

  2

  1

  0

  N/A

• 3.2 Are items decanted from cardboard and wooden pallets (where possible) into kitchen/ production environment containers?

  2

  1

  0

  N/A

• 3.3 All food storage locations show effective stock rotation and are organised and well managed to ensure that food is consumed within its shelf-life?

  2

  1

  0

  N/A

• 3.4 Are foods date-marked and correctly rotated? Evident use of bin card &/or inventory system

  2

  1

  0

  N/A

• 3.5 Prevention of cross contamination with segregation of raw and ready-to-eat foods during storage?

  2

  1

  0

  N/A

• 3.6 CCP 2: Are potentially hazardous foods stored at correct temperature? <br>- Refrigerators: Surface temperature Critical: 8°C / 46°F <br>- Freezers: Solid frozen. Target: -18°C / 0°F

  Compliant

  Non Compliant

• 3.7 Temperature records kept and corrective action taken when necessary

  2

  1

  0

  N/A

• 3.8 Is there a process/SOP which controls in-house freezing of products?

  2

  1

  0

  N/A

• 3.9 The correct use of bins and dollies within food storage areas

  2

  1

  0

  N/A

• 3.10 Floors (incl. drains), walls, ceiling, lights and hand sinks are visibly clean and in good condition

  2

  1

  0

  N/A

FRUIT & VEGETABLE WASHING AREA

• 4.1 Documented cleaning and sanitation process for fruits & vegetables

  2

  1

  0

  N/A

• 4.2 Correct sanitiser concentration (min. 75ppm Chlorine) / Test kits available & in use

  2

  1

  0

  N/A

• 4.3 Vegetable preparation equipment clean, maintained, in good repair and condition

  2

  1

  0

  N/A

• 4.4 The correct use of bins and dollies within food storage areas

  2

  1

  0

  N/A

• 4.5 Floors (incl. drains), walls, ceiling, lights and hand sinks are visibly clean and in good condition

  2

  1

  0

  N/A

THAWING

• 5.1 Is thawing performed in such a way that prevents the growth of pathogens and cross-contamination (e.g. under refrigeration)?

  2

  1

  0

  N/A

• 5.2 Is there documented control of thawing of foods if thawing is not performed under controlled conditions (e.g. Ready-to-eat foods unopened if thawed in water)?

  2

  1

  0

  N/A

• 5.3 Effective stock rotation through use of labels showing date from freezer

  2

  1

  0

  N/A

• 5.4 Refrigerators clean, organised, in good condition, not leaking, compressors cleaned / maintained

  2

  1

  0

  N/A

• 5.5 End Temp: Surface temperature : Critical: 8°C / 46°F

  2

  1

  0

  N/A

FOOD PREPARATION AREAS (MEATS / SEAFOOD / PASTRY / BAKERY)

• 6.1 Is the dedicated area/ place clearly labelled/marked for preparation /mise-en-place only?

  2

  1

  0

  N/A

• 6.2 Clear segregation and handling of raw and ready-to-eat products to prevent cross-contamination

  2

  1

  0

  N/A

• 6.3 Food contact surfaces and utensils are visually clean and sanitised (including cutting boards)

  2

  1

  0

  N/A

• 6.4 Preparation equipment (i.e. slicing machine) and utensils clean, maintained, in good repair and condition

  2

  1

  0

  N/A

• 6.5 Are all items finished products clearly labelled/ date coded and FIFO practice in place?

  2

  1

  0

  N/A

• 6.6 Chiller Temps: Target: 5°C/41°F. Critical: 8°C/46°F

  2

  1

  0

  N/A

• 6.7 The correct use of bins/ dollies within preparation areas / no bins placed directly on work top surfaces

  2

  1

  0

  N/A

• 6.8 Floors (incl drains), walls, ceiling, lights and hand sinks are visibly clean and in good condition

  2

  1

  0

  N/A

• 6.9 Refrigerators clean, organised, in good condition, not leaking, compressors cleaned / maintained

  2

  1

  0

  N/A

HOT FOOD PRODUCTION

• 7.1 CCP 3 : Are foods cooked to correct core temperature : <br>- Dairy: 71°C / 161°F <br>- Meats: 65°C / 158°F (includes beef / lamb & other meats) <br>- Meats, comminuted: 74°C/ 165°F (includes ground, minced, re-formed, tumbled meats) <br>- Poultry: 74°C / 165°F <br>- Un-pasteurised Eggs: 74°C / 165 °F <br>- Fish, Shell Fish, Crustaceans : 65°C/ 149°F <br>- Fish, shell fish, comminuted : 70°C/ 158°F <br>- Seared products seared on all surfaces to effect a cooked colour change

  Compliant

  Non Compliant

• 7.2 Records kept & corrective action taken where necessary

  2

  1

  0

  N/A

• 7.3 Are probe thermometers used to ensure core temperature compliance with critical limit on production batches?

  2

  1

  0

  N/A

• 7.4 Are there effective controls to ensure safe production of special meals, e.g. avoidance of allergens?

  2

  1

  0

  N/A

• 7.5 The correct use of bins/ dollies within preparation areas / no bins placed directly on work top surfaces

  2

  1

  0

  N/A

• 7.6 Food contact surfaces and utensils are visually clean and sanitised (incl cutting boards / scales)

  2

  1

  0

  N/A

• 7.7 Floors (incl drains), walls, ceiling, lights and hand sinks are visibly clean and in good condition

  2

  1

  0

  N/A

• 7.8 Cooking equipment (incl exhaust hoods) clean, maintained and in good condition

  2

  1

  0

  N/A

• 7.9 Adequate ventilation provided to minimise odours, noxious fumes and condensate in processing areas

  2

  1

  0

  N/A

BLAST CHILLING & HOLDING

• 8.1 CCP 4 : Are foods cooled safely? Core temperature from :<br>WFSG:<br>60°C/ 140°F to 10°C/ 50°F in 4 hours <br> OR <br>60°C / 140°F to 5°C / 41°F in 6 hrs, provided it reaches 21°C / 70°F in 2 hrs.

  Compliant

  Non Compliant

• 8.2 Verify control documentation & records. Corrective action taken when necessary.

  2

  1

  0

  N/A

• 8.3 Blast chiller(s) clean, maintained, in good repair and condition

  2

  1

  0

  N/A

• 8.4 Are all chilled items clearly labelled/ date coded and FIFO practice in place?

  2

  1

  0

  N/A

• 8.5 Are foods covered to protect from contamination? (Biological/ Chemical & Physical)

  2

  1

  0

  N/A

• 8.6 Are food storage racks / trolleys clean and organised?

  2

  1

  0

  N/A

• 8.7 Refrigerators clean, organised, in good condition, not leaking, compressors cleaned / maintained

  2

  1

  0

  N/A

• 8.8 Chiller Temps: Target: 5°C/41°F. Critical: 8°C/46°F

  2

  1

  0

  N/A

COLD KITCHEN/ READY TO EAT PRODUCTION/ TRAY ASSEMBLY

• Ambient Temperature Range

  less than or equal to 5°C/41°F.

  higher than 5°C/41°F but less than or equal to 15°C/59°F.

  higher than 15°C/59°F but less than or equal to 21°C/70°F.

  higher than 21°C/70°F.

• 9.1 CCP 5 : Ambient temperature is less than or equal to 5°C/41°F.<br><br> - Is ambient temperature monitored? <br> - Is Corrective action taken where necessary?

  Compliant

  Non Compliant

• 9.1 CCP 5 : Ambient temperature is higher than 5°C/41°F but less than or equal to 15°C/59°F. <br><br>- Is ambient temperature monitored?<br>- Preparation does not exceed CRITICAL limit of 90 minutes<br>- Are Batch times recorded<br>- Is Corrective action taken where necessary<br>

  Compliant

  Non Compliant

• 9.1 CCP 5 : Ambient temperature is higher than 15°C/59°F but less than or equal to 21°C/70°F. <br><br>- Is ambient temperature monitored?<br>- Ensure Food surface temp does not exceed CRITICAL Critical 15°C / 59°F<br> OR<br>- Food exposure time does not exceed CRITICAL limit of 90 minutes<br>- Is Food Temperature is recorded (Start & Finish)<br>- Are Batch times recorded<br>- Is Corrective action taken where necessary

  Compliant

  Non Compliant

• 9.1 CCP 5 : Ambient temperature is higher than 21°C/70°F. <br><br>- Is ambient temperature monitored?<br>- Food Temperature is recorded (Start & Finish)<br>- Are Batch times recorded<br>- Ensure Food surface temperature does not exceed CRITICAL 15°C / 59°F<br> AND<br>- Ensure Food exposure time does not exceed CRITICAL limit of 45 minutes<br>- Is Food Temperature is recorded (Start & Finish)<br>- Are Batch times recorded<br>- Are Corrective action taken where necessary

  Compliant

  Non Compliant

• 9.2 'Golden Sample' used during portioning / Product specifications with visuals/ Complete and updated

  2

  1

  0

  N/A

• 9.3 Are meals date marked and / or clearly labelled

  2

  1

  0

  N/A

• 9.4 Food contact surfaces/ utensils - visually clean/ sanitised

  2

  1

  0

  N/A

• 9.5 The correct use of bins/ dollies within preparation areas / no bins placed directly on work top surfaces

  2

  1

  0

  N/A

• 9.6 Floors (incl drains), walls, ceiling, lights and hand sinks are visibly clean and in good condition

  2

  1

  0

  N/A

FINAL HOLDING / DISPATCH CHILLER

• 10.1 CCP 6 : Final holding chiller temperatures measured & recorded: <br>- Are dispatch controls implemented? <br>- Max surface Temp : Critical: 5°C / 41°F <br>- Is Corrective action taken where necessary?

  Compliant

  Non Compliant

• 10.2 Are ice machines - clean / well-maintained - Scoops - clean / correctly stored

  2

  1

  0

  N/A

• 10.3 Products are thoroughly chilled prior to transportation (min. 4 hours)

  2

  1

  0

  N/A

• 10.4 Cart doors left open during final holding

  2

  1

  0

  N/A

• 10.5 Catering hi-lifts/ vehicles are clean & maintained/ Placement of trolleys, SU's, oven racks: safe & organised

  2

  1

  0

  N/A

• 10.6 Security checks conducted (by security contractors) - where required

  2

  1

  0

  N/A

DISPATCH TO AIRCRAFT

• 11.1 Are food temperatures measured and recorded during delivery to aircraft.<br> - Max surface Temp. Food:10°C/ 50°F or less

  2

  1

  0

  N/A

• 11.2 Is there a documented delay/ hi-lift temperature control procedures action plan available?

  2

  1

  0

  N/A

• 11.3 Are dispatch processes monitored and regularly inspected (hand over documentation/ records kept/ cart & container sealing checked)?

  2

  1

  0

  N/A

CALIBRATION

• 12.1 Are measuring equipment used to monitor CCPs and SOPs uniquely identifiable and calibrated against the known standard (eg calibrated weight, master probe) minimum annually with records kept? (IR guns, probes, scales, fridge temp dials, truck temp gauges)

  2

  1

  0

  N/A

• Pot wash/Dish wash sanitisation method:

  Thermal

  Chemical

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

  2

  1

  0

  N/A

• 12.3 Chemical sanitising:<br>- Does manual washing procedure include a disinfection step? Is chemical concentration monitored and recorded? <br>- Are washed equipment visually clean?<br>

  2

  1

  0

  N/A

• 12.4 Equipment Storage:<br>- Is there clear segregation between clean and dirty equipment?<br>- Are cleaned equipment stored in a way which ensures quick drying and above the floor to prevent contamination (inverted or covered)?

  2

  1

  0

  N/A

• 12.5 Waste Bins:<br>- Kitchen waste bins well maintained / emptied / cleaned when necessary<br>- Are lidded bins foot operated only

  2

  1

  0

  N/A

• 12.6 Separate Waste Collection Station :<br>- Is it clean and well maintained / Is it covered and / or enclosed to deter pest activity<br>- Food waste properly disposed / Recycling conducted<br>- Local quarantine compliance standards met<br>

  2

  1

  0

  N/A

• 12.7 Cleaning and disinfection schedules available / documented / up to date

  2

  1

  0

  N/A

• 12.8 Is there adequate and suitable cleaning equipment<br>- Separate chemical store with chemicals correctly labelled<br>- Food grade detergents and sanitisers available in all working areas<br>- Detergents and sanitisers available / correctly labelled<br>- Single use disposable towels used during production for cleaning and suitable cleaning equipment

  2

  1

  0

  N/A

• 12.9 Non Food Areas Cleanliness:<br>- Are all areas of unit clean and in good repair / condition?

  2

  1

  0

  N/A

• 12.10 Floors (incl drains), walls, ceiling, lights and hand sinks are visibly clean and in good condition

  2

  1

  0

  N/A

UNIT STRUCTURE, SIZE, LAYOUT & DESIGN

• 13.1 Is the building maintained and in a sound condition? (Provide maintenance schedule/ programme as dictated by unit age and operation levels)

  2

  1

  0

  N/A

• 13.2 Does unit size & layout permit effective segregation of clean and unclean materials and processes?

  2

  1

  0

  N/A

• 13.3 Does the building design permit effective cleaning and tidiness?

  2

  1

  0

  N/A

• 13.4 Are all windows in the production area closed? If open, do they have screens?

  2

  1

  0

  N/A

• 13.5 Are fixtures, ducts & pipes placed to preclude drips or condensate contaminating product?

  2

  1

  0

  N/A

• 13.6 Are locker/ break rooms separate from operations and storage areas, doors self closing?

  2

  1

  0

  N/A

• 13.7 Are sewage disposal and plumbing well maintained?

  2

  1

  0

  N/A

TRAINING

• 14.1 Is there an effective food safety/ HACCP/ company hygiene policy training program in place?

  2

  1

  0

  N/A

• 14.2 Is refresher training conducted at least every 2 years and attendance records/ test outcome available for each member of staff?

  2

  1

  0

  N/A

• 14.3 Is Basic Security Awareness training conducted for all staff?

  2

  1

  0

  N/A

• 14.4 Is there an effective training program for control of chemicals?

  2

  1

  0

  N/A

• 14.5 Is there a schedule for future training (training matrix / schedule)?

  2

  1

  0

  N/A

PERSONAL HYGIENE & SAFETY

• 15.1 Is there a Personal Hygiene policy in place? Ie pre-employment medical conducted on food handling staff / medical declaration or clearance required for persons with communicable diseases on return to work

  2

  1

  0

  N/A

• 15.2 Is there a hand wash policy and is it effectively monitored and controlled?

  2

  1

  0

  N/A

• 15.3 Are there hand wash facilities with hot water in each production area ?

  2

  1

  0

  N/A

• 15.4 Frequent hand washing observed (before starting work, between different food and after touching contaminated surfaces)

  2

  1

  0

  N/A

• 15.5 Are staff uniforms suitable, clean, commercially laundered and correctly worn?

  2

  1

  0

  N/A

• 15.6 Is suitable hair covering/ gloves correctly used by staff and all visitors?

  2

  1

  0

  N/A

• 15.7 Is there an effective method for control of injury? First Aid Officers?

  2

  1

  0

  N/A

• 15.8 Are there sufficient First Aid Boxes on site and fully stocked (eg with blue bandaids)?

  2

  1

  0

  N/A

• 15.9 Is Personal Protective Equipment (PPE) available and used correctly by staff?

  2

  1

  0

  N/A

• 15.10 Health Questionnaire and instructions for visitors available and in use?

  2

  1

  0

  N/A

• 15.11 Amenities, toilets and change rooms away from the production area, well stocked with toilet paper, paper towel, soap, no dust above lockers?

  2

  1

  0

  N/A

PEST CONTROL

• 16.1 Is there an effective and documented pest management program?

  2

  1

  0

  N/A

• 16.2 Building properly proofed to prevent access of flying and crawling pests, including appropriate location of bug zappers/ insectocutors?

  2

  1

  0

  N/A

• 16.3 Records are kept for inspection, findings, treatments and corrective actions (record date of last treatment/inspection)

  2

  1

  0

  N/A

• 16.4 No signs of pest infestation

  2

  1

  0

  N/A

EQUIPMENT MANAGEMENT

• 17.1 All equipment well arranged & stored correctly. Dust free areas & above floor level

  2

  1

  0

  N/A

• 17.2 Is the correct Galley Loading Plan being used?

  2

  1

  0

  N/A

• 17.3 Is glassware/chinaware/cutlery/melamine clean and packed to specification?

  2

  1

  0

  N/A

• 17.4 Are linen laundering and handling procedures adhered to ensure quality, hygiene and cleanliness?

  2

  1

  0

  N/A

• 17.5 Are carts correctly labelled with clear details?

  2

  1

  0

  N/A

• 17.6 Is monthly inventory recorded?

  2

  1

  0

  N/A

• 17.7 Are monthly inventory reports submitted on time?

  2

  1

  0

  N/A

• 17.8 Breakage records correctly filled and submitted monthly?

  2

  1

  0

  N/A

• 17.9 Random check - Rotable equipment against bin card (where applicable)

  2

  1

  0

  N/A

ADMINISTRATION

• 18.1 Is documentation (Oscars / ICI's / Crew feedback / outstation self audits / Monthly Meal Audits) properly managed and records accessible?

  2

  1

  0

  N/A

• 18.2 Are Admin Folders present and supplied with up-to-date paperwork?

  2

  1

  0

  N/A

SUPPLIER MANAGEMENT

• 19.1 Is this effectively managed (HACCP certificate currency/ Supplier audits conducted)?

  2

  1

  0

  N/A

• 19.2 Does the station require a Certificate of Analysis for certain incoming goods and if so, certificates available? (eg pasteurised egg pulp)

  2

  1

  0

  N/A

• 19.3 Is there a documented procedure for segregation of 'on hold' or 'recalled' items (products and ingredients)?

  2

  1

  0

  N/A

COMPLAINTS MANAGEMENT

• 20.1 Is there a documented incidents and complaints procedure?

  2

  1

  0

  N/A

• 20.2 Investigations carried out effectively & promptly/ Continuous monitoring

  2

  1

  0

  N/A

• 20.3 Has the catering unit received any Foreign Object (FOD) reports or complaints between the audit periods?

  2

  1

  0

  N/A

• 20.4 Were corrective actions performed with the FOD reports/ complaints and records available?

  2

  1

  0

  N/A

• 20.5 Alleged Food Poisoning procedure - Satisfactory implementation and use of procedure

  2

  1

  0

  N/A

SECURITY

• 21.1 Do all staff (including contractors) have a security ID card with photo?

  2

  1

  0

  N/A

• 21.2 Is there an effective method for control of security for staff and the building? (ie card access, security cameras)

  2

  1

  0

  N/A

• 21.3 Are all catering vehicles secure when not in use?

  2

  1

  0

  N/A

• 21.4 Are all entrances/ exits to the building secure when not in use?

  2

  1

  0

  N/A

CONTROL OF HAZARDOUS MEAL INGREDIENTS

• 22.1 Is there a procedure for control of potentially hazardous meal ingredients in place? A list of hazardous meal ingredients (WFSG) is available and considered during menu design process, procurement and production.

  2

  1

  0

  N/A

• 22.2 Is training conducted in allergen management and handling?

  2

  1

  0

  N/A

MICROBIOLOGICAL VERIFICATION

• 23.1 Microbiological verification monitoring performed by In-house / External microbiological lab

  2

  1

  0

  N/A

• 23.2 Microbiological tests carried out on Goods received/ Ready-to-eat foods/ reports available and submitted to In-flight Team monthly?

  2

  1

  0

  N/A

• 23.3 Microbiological tests and assessments carried out on water, ice, equipment, work surfaces and submitted to dnata monthly?

  2

  1

  0

  N/A

• 23.4 Appropriate corrective action taken if adverse results are received?

  2

  1

  0

  N/A

PHYSICAL CONTAMINATION CONTROL

• 24.1 Documented Foreign Object Debris (FOD) control policy / Included in training programme

  2

  1

  0

  N/A

• 24.2 Is there a documented, risk-assessment based control measures to prevent physical contaminations, e.g. glass breakage?

  2

  1

  0

  N/A

• 24.3 Internal food safety control points audit / performed / records available. (Eg ensuring no staples, pen lids etc located in production areas)

  2

  1

  0

  N/A

• 24.4 Designated storage area for chemical materials / handling & distribution procedures

  2

  1

  0

  N/A

VEHICLE

• 25.1 Do drivers have correct licences in line with local legal requirements?

  2

  1

  0

  N/A

• 25.2 Are vehicle checks completed in line with SOP and include any van that may be used to run out to aircraft?

  2

  1

  0

  N/A

• 25.3 Is there a working Repair & Maintenance schedule in place for all vehicles? Is it up to date?

  2

  1

  0

  N/A

• 25.4 Was the vehicle driven in a safe manner from catering facility to aircraft bay. Are vehicles parked correctly awaiting aircraft?

  2

  1

  0

  N/A

• 25.5 Was the vehicle at the aircraft (aircraft bay) in line with required loading and departure requirements?

  2

  1

  0

  N/A

• 25.6 Was manoeuvring around the aircraft conducted correctly? Ie. Marshal on/ off/ around aircraft and positioned correctly for servicing?

  2

  1

  0

  N/A

• 25.7 Was the vehicle raised into position correctly and with all SOP safety requirements?

  2

  1

  0

  N/A

• 25.8 Hi-lift/ vehicles / Cleaning schedule & pest control programme/ Documented & up to date?

  2

  1

  0

  N/A

DOOR OPENING

• 26.1 Have the cabin services staff audited attended JQ door training?

  2

  1

  0

  N/A

• 26.2 Was the correct process carried out when opening and closing the aircraft door?

  2

  1

  0

  N/A

• 26.3 Were all safety requirements met? (ie safety harnesses used, railing extended)

  2

  1

  0

  N/A

AIRCRAFT LOADING

• 27.1 Was the aircraft loaded correctly to Galley Loading Plan (GLP)?

  2

  1

  0

  N/A

• 27.2 Was the equipment handled in a safe manner while being moved through the aircraft?

  2

  1

  0

  N/A

• 27.3 Were the galleys left clean and presentable for cabin crew?

  2

  1

  0

  N/A

• 27.4 Were all overhead lockers, cupboards and dog boxes checked and restocked correctly?

  2

  1

  0

  N/A

CATERING HANDOVER

• 28.1 Is the paper work correct and placed correctly in each galley?

  2

  1

  0

  N/A

• 28.2 Did the dispatching staff correctly inform crew of the flights loading?

  2

  1

  0

  N/A

• 28.3 Did the dispatch staff show good knowledge and understanding of the aircraft loading?

  2

  1

  0

  N/A

• 28.4 Were all issues handled correctly and in a timely manner?

  2

  1

  0

  N/A

PERSONNEL

• 29.1 Are all cabin services staff wearing correct PPE (clean and presentable?)

  2

  1

  0

  N/A

• 29.2 Have cabin services staff completed all required training? Ie Training programs/ records (internal or airline requirements) available?

  2

  1

  0

  N/A

• 29.3 Were all staff aware of the latest ICI that effect loading aircraft?

  2

  1

  0

  N/A

SECURITY

• 30.1 Were all carts correctly sealed on completion of loading?

  2

  1

  0

  N/A

• 30.2 Were all carts and S/U correctly sealed on truck for return to catering center?

  2

  1

  0

  N/A

Business Class 1st Service

• Are you evaluating Business Class 1st Service Meals?

  Yes

  No

• Cycle Number:

• Description / title of all BC 1st service Meals:

• Insert individual photos of each meal offering:

  Media

• Appearance: Assembly is in accordance with the specifications. Components are fresh (e.g. not wiltered or limp). Colours reflect that of the specifications.

  To Spec

  Minor Adj Req

  Major Adj Req

  Below Spec

• Comments:

• Taste: The meals must have a true taste that reflects the ingredients and cooking method. Must be well seasoned and must not contain any foreign tastes.

  To Spec

  Minor Adj Req

  Major Adj Req

  Below Spec

• Comments:

• Weight: Do the meals meet weight specification?

  To Spec

  Minor Adj Req

  Major Adj Req

  Below Spec

• Comments:

Business Class 2nd Service

• Are you evaluating Business Class 2nd Service Meals?

  Yes

  No

• Cycle Number:

• Description / title of all BC 2nd service Meals:

• Insert individual photos of each meal offering:

  Media

• Appearance: Assembly is in accordance with the specifications. Components are fresh (e.g. not wiltered or limp). Colours reflect that of the specifications.

  To Spec

  Minor Adj Req

  Major Adj Req

  Below Spec

• Comments:

• Taste: The meals must have a true taste that reflects the ingredients and cooking method. Must be well seasoned and must not contain any foreign tastes.

  To Spec

  Minor Adj Req

  Major Adj Req

  Below Spec

• Comments:

• Weight: Do the meals meet weight specification?

  To Spec

  Minor Adj Req

  Major Adj Req

  Below Spec

• Comments:

Economy Class 1st Service

• Are you evaluating Economy Class 1st Service Meals?

  Yes

  No

• Cycle Number:

• Description / title of all EY 1st service Meals:

• Insert individual photos of each meal offering:

  Media

• Appearance: Assembly is in accordance with the specifications. Components are fresh (e.g. not wiltered or limp). Colours reflect that of the specifications.

  To Spec

  Minor Adj Req

  Major Adj Req

  Below Spec

• Comments:

• Taste: The meals must have a true taste that reflects the ingredients and cooking method. Must be well seasoned and must not contain any foreign tastes.

  To Spec

  Minor Adj Req

  Major Adj Req

  Below Spec

• Comments:

• Weight: Do the meals meet weight specification?

  To Spec

  Minor Adj Req

  Major Adj Req

  Below Spec

• Comments:

Economy Class 2nd Service

• Are you evaluating Economy Class 2nd Service Meals?

  Yes

  No

• Cycle Number:

• Description / title of all EY 2nd service Meals:

• Insert individual photos of each meal offering:

  Media

• Appearance: Assembly is in accordance with the specifications. Components are fresh (e.g. not wiltered or limp). Colours reflect that of the specifications.

  To Spec

  Minor Adj Req

  Major Adj Req

  Below Spec

• Comments:

• Taste: The meals must have a true taste that reflects the ingredients and cooking method. Must be well seasoned and must not contain any foreign tastes.

  To Spec

  Minor Adj Req

  Major Adj Req

  Below Spec

• Comments:

• Weight: Do the meals meet weight specification?

  To Spec

  Minor Adj Req

  Major Adj Req

  Below Spec

• Comments:

Comments and Signatures

• Additional Accessor Comments (if required):

• Assessor's Signature

  Sign