Internship at

Bangkok Air
Caterin

Bavondong
Supalertmongkolcha
Panida Pitayachaiku
Sarankorn Pornpetchlerk
g

ABOUT BAC
Mission

● Bangkok Air Catering

Co. Ltd. (BAC) began
operation in September
2006
● Acquired 14 airline
clients for its onboard
meal services out of “Our launch and early years have
been wonderfully rewarding.
Bangkok’s However, I have always insisted that
Suvarnabhumi Airport by we grow steadily and watchfully,
2013 ensuring that we keep every one of
our pledges to our existing clients
while developing exciting new
partnerships.
Managing Director Linus A.E. Knobel
.

Visio
n
The following five key pillars are the elements to initiate and
reflect our vision of becoming the Global Excellence Catering
Provider
1. Best-in-class employee
2. Superb Facilit
3. Hygiene, safety, security Adherenc
4. Tailor-Made solutions for our customer
5. Cutting-edge Industrial Equipment
.

Values

Guiding every aspects of the means to achieve our goal

Pride - Prides itself on being independent
Reliance - Trusted by our best in class performance
Dedication - Upholding the principles of personal services
Compliance - Listen to your wishes
Nurture - Care in every details

Business
es
 1. Catering
●BAC
Bangko
●BAC Samu
●BAC Phuke
●BAC Chiang
Mai
k

 2.
Restaurants
3. Food
Factory
Certificat
es
GMP
HACCP
Halal
Kosher
 ➔ FIFO & FEF Flow chart
➔ High & Low ris
◆ Cold room, Freezer, ➔ Hot Kitchen,
Ambien Cold Kitchen, ➔ Controlled
➔ Separated according to Bakery Kitchen, temperature
type of food SPML
Receiving Preparation Portion Storage

Stora Kitche Transpo Loadi

ge n rt ng
➔ Separated according to type ➔ CC, FC, BC, ➔ Controlled
of foo Y temperature
◆ Vegetables, Fruits, ➔ Airline
Seafood, Meat &
Poultr
● Due to different
handling method
C

Kitchen Layout
 Tasks
assigned
 QA section

Daily Tasks
1. Daily checklis
2. Personal hygiene checklis
3. Production & processing line inspectio
4. Cold room monitorin
5. Verificatio
6. Collecting & recording of document
7. GMP (Segregation, personal hygiene

Additional task: Outside audit at restaurants within BAC’s care

n

 QA section

Additional Tasks: Gourmet house audit

 QA section
Daily Check
● Kosher Kitche
● Non-halal Kitche
● Halal Kitche
● Equipmen
● Dispatc
● Store
● Canteen, locker room
s

 QA section

Personal hygiene Twice a day: Morning &

checklis afternoo
1. Unifor 1. Name, department and
2. Hair cove
3. Hair ne
incorrection will be
4. Safety shoe recorde
5. Glove
6. Accessorie
2. Name signed & corrective
7. Sickness & woun action take
8. Nai
9. Hand washing
3. Recorded into system
l

 QA section

Cold room & freezer room Monitorin

● Cold & Freezer room are connected to a computer
syste
○ Checked 4 times a day (4 am, 10 am, 4 pm, 10 pm
● Daily check of cold cabinet, freezer cabinet, cold room
and freezer room
○ 1 time per day
m

 QA section

Food temperature monitoring

● Infrared thermomete

● Record temperature
r

 QA section

CCP in BA
CCP1 - Control of food cookin
CCP2 - Control of food chillin
CCP3 - Control of food temperature and time during
dish up and tray settin
CCP4 - Vegetables and fruits disinfection
C

 QA section
Control point
CP1- The control of temperature at the receivin
CP2- The control of storage temperatur
CP3- The control of thawing temperatur
CP4- The control of meat preparatio
CP5- The control of the amount of free chlorine left after cleanin
CP6- The control of the oil polarit
CP7- The control of dispatch temperature

s

 Lab section

Daily Tasks
1. Media preparatio
2. Equipment autoclavin
3. Sample preparatio
4. Dilution & Pour platin
5. Incubatio
6. Recording result
7. Calibratio
8. Daily check
n

 Lab section

Media Preparation
 Lab section

Media Preparatio
1. Rapid E. col
2. PC
3. Listeri
4. B
5. MY
6. TCB
7. H
8. XLD
P

 Lab section

Main Microorganisms Concerne

1. E. col
- Cheese
- Undercooked mea
- Unpasteurized milk and juice
i

 Lab section

Main Microorganisms Concerne

2. S. aureus
- Salty foo
- Unhygienic handlin
- Unpasteurized milk and cheeses
d

 Lab section

Main Microorganisms
Concerne
3. B. cereu
- Ric
- Leftover
- Other foods left at room
temperature for too long
e

 Lab section

Main Microorganisms Concerne

4. Colifor
- Environmen
- Feces of all warm-blooded animals
m

 Lab section

Main Microorganisms Concerne

5. Salmonella spp
- Egg
- Mea
- Poultry
s

 Lab section

Sample Preparatio
● Label the numbe
● Cut 25 grams eac
● Blend with 225 mL diluent
r

 Lab section

Daily Chec
● Media refrigerato
● Food refrigerato
● Incubator
● Freeze
● Weighing machines
r

 Lab section

Weekly Chec
● Hand swa
● Equipment swab
b

 Lab section

Monthly Check
- Water and ice lab analysi
- Pesticide analysi
- Purchase items
:

What We Learned
What we learned
● Time managemen
● Communication skill
● Problem solvin
● Application of knowledge learnt in clas
● Patience
g

Time management
● Working against tim
● Daily basi
● Different to time management in universit
● Working hours are fixed
s

Communication skills
● Negotiate with other peopl
● Understand others

Problem solving skills

● Corresponds to immediate problems occuring in the
kitchen
Application of knowledge learnt in class
● Application of microbiology skill
○ Aseptic techniqu
○ Colony countin
● Application of HACCP and GM
○ Applying knowledge to the
critical points in the kitchen
g

Patience
● The skills that we had to apply
were learnt within a short
period of tim
○ Difficulty performing task
e

Suggestions
● Raise health awarenes
○ Office syndrom
○ Diet
e

Thank
you