Table 1 summarizes a typical hazard analysis process for airline and airline catering operations
CCP 1: Cooking SOP: Dispatch,
Transportation and Loading
Chemical No significant
haz-ard identified Low likelihood of product contamina-tion
Good
Manufactur-ing Practice None
Physical No significant
haz-ard identified Low likelihood of product contamina-tion
Good
Manufactur-ing Practice SOP: Physical Contamination
Step No Process Step Hazard Type
Potential Hazard
and Cause Justification Example Control
Measures Control By
20 Preparation,
As-sembly, Tray-set (RTE Foods)
Biological Growth of patho-gens due to prepara-tion time allows for pathogen growth
Biological Contamination or cross contamina-tion of pathogens from unclean food contact surfaces and poor hygiene practices
Poor hygiene prac-tices and unclean food contact sur-faces allow for pathogen contami-nation
•
Food contact sur-faces to be cleaned and sanitized as required per stand-ard•
Control cross con-tamination•
Effective personal hygiene controlcross-contact Low likelihood of product contamina-tion
Good Manufacturing
Practices SOP: Allergens
Physical Physical
contami-nation of food Contamination during prepara-tion / assembly and tray-set
Foreign object risk
as-sessments SOP: Physical
Contamination
21 Storage - Final
Holding Biological Growth of
patho-gens in time allows for pathogen growth
•
Control storage temperature•
Control storage timeCP 2: Control of Cold Storage Tem-perature
SOP: Date Coding and Stock Rotation
Chemical No significant
hazard identified Low likelihood of
product contamina- Good Manufacturing
Practices None
Physical No significant
hazard identified Low likelihood of
product contamina- Good Manufacturing
Practices SOP: Physical
Contamination
22 Dispatch Biological Growth of
patho-gens due to ex-ceeding food tem-perature prior to dispatch
•
Measure tempera-ture of TCS foods prior to dispatch or security sealing where applicable•
Production planningSOP: Dispatch, Transportation and Loading
Chemical No significant
hazard identified Low likelihood of
product contamina- Good Manufacturing
Practices None
Physical No significant
hazard identified Low likelihood of
product contamina- Good Manufacturing
Practices SOP: Physical
Contamination
Ste p No
Process Step Hazard
Type Potential Hazard and Cause Justification Example Control Measures Control By
23
24
Transport
Aircraft Load-ing
Biological Growth of pathogens due to time/temperature abuse dur-ing transport
Increasing temperature and prolonged transporta-tion time allows for patho-gen growth
•
TCS foods to be trans-ported under controlled conditions by caterer, airport handler and airlines•
Measure temperature of TCS foods at loading if possible or conduct risk assessmentSOP: Dispatch, Transportation and Loading
Chemical No significant hazard
identi-fied Low likelihood of product
contamination Good Manufacturing
Practic-es None
Physical No significant hazard identi-fied
Low likelihood of product contamination
Board Biological Growth of pathogens due to time/temperature abuse dur-ing storage
Increasing storage tem-perature and prolonged transportation time allows for pathogen growth
•
TCS foods to be stored under refrigeration on boardChemical No hazard identified None None None
Physical No significant hazard identi-fied
Low likelihood of product contamination
26 Preparation On
Board Biological Contamination of pathogens
from cabin crew Likelihood of occurrence in case of direct food contact
Effective personal hygiene
procedure SOP: Crew
Train-ing
Chemical No hazard identified None None None
Physical Contamination of foreign
objects from cabin crew Likelihood of occurrence during food handling and service
•
Effective personal hy-giene procedure•
“Good Service Practice”SOP: Crew Train-ing
SOP: Physical Contamination 27 Re-heating On
Board Biological No significant hazard
identi-fied Low likelihood if food is
provided cooked accord-ing to CCP 3
•
“Good Service Prac-tice” (e.g. not to load ovens too far in advance of service)•
Following heating in-structionsSOP: Crew Train-ing
Chemical Contamination by incorrect
equipment Likelihood of occurrence
when equipment is not fit for purpose
Equipment specification SOP: Product Design
Physical Contamination during heating Likelihood of occurrence when open food is being re-heated
•
Design and mainte-nance of ovens•
Design of product pack-agingSOP: Physical Contamination
SOP: Product Design
Step No
Process Step Hazard Type
Potential Hazard and
Cause Justification Example Control
Measures Control By
28 Cooking Raw Ingredients On Board
Biological Survival of pathogens due to
too low cooking temperature
•
Undercooking results in survival of patho-gens•
Incorrect temperature measurement (e.g.surface temperature) causes undercooking
•
High risk raw foods shall be cooked to safe core temperatureChemical Contamination by incorrect
equipment Likelihood of occurrence
when equipment is not fit for purpose
Equipment specifications SOP: Product Design
Physical Contamination during
heat-ing Likelihood of occurrence
when open food is being heated
•
Design and mainte-nance of ovens•
Design of product packageSOP: Product Design
29 Service Biological Pathogen contamination
from cabin crew Likelihood of occurrence in
case of direct food contact Effective personal hygiene
procedure SOP: Crew
Training
Chemical No hazard identified None None None
Physical Contamination with foreign
objects from cabin crew Likelihood of occurrence during food handling and service
•
Effective personal hygiene procedure•
“Good Service Prac-tice”Strip-ping Biological No hazard identified None None None
Chemical No hazard identified None None None
Physical Contamination from pests Low likelihood of occurrence
•
Pest control on aircraft•
Flight originSOP: Pest
Biological Survival and growth of pathogens
Post-sanitizing contamina-tion
•
Insufficient ware wash-ing rinse temperature and/or sanitizing chemical concentration•
Food residues on washed equipment allow for pathogen growth•
Re-contamination due to improper handling and/or storage•
Food contact surfaces must be cleaned, rinsed then sanitized by heat or chemical sanitization and air dried•
Cleaning and sanitiz-ing procedureChemical Contamination with cleaning
chemical Likelihood of occurrence
when chemicals are not used at the correct concen-tration or as per manufactur-er’s instructions
•
Concentration controls•
Follow manufacturer’s instructionsSOP: Cleaning and Sanitizing
Physical Physical contamination of
clean equipment Likelihood of occurrence when cleaning procedures are not followed including storage after cleaning
•
Manufacturer’s proce-dure for use of ware wash machine•
Visual inspection of cleaned equipment•
Cleaning procedure/equipment storage
SOP: Cleaning and Sanitizing