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Cleaning Methods in

Aviation Catering Industry

INTRODU
CTION
Cleaning Methods in
Aviation Catering Industry

WHY AVIATION CATERING


INDUSTRY?
A major goal for the food service or food processing industry is to provide safe,

wholesome and acceptable food to the consumer. The control of microorganisms

essential to meet this goal --->

HOW?

CLEANING METHODS
AND
SANITATION PROCEDURES

MOST COMMON MICROBE


REPORTED!
Salmonellaspp.,S.
aureusandVibriospp (Hatakka 2000)

Gambar Salmonella

Gambar Vibrio

15 FACTORS THAT CONTRIBUTED TO OUTBREAKS OF


FOODBORNE ILNESS IN THE AVIATION CATERING
(Farber and Todd, 2000 )
1.
2.
3.
4.

Improper cooling
Lapse of 12 or more hours between preparing and eating
Poor personal hygiene/infected persons
Incorporation contaminated raw food/ingredients into food
that received no further cooking
5. Inadequate cooking/canning/heat processing
6. Improper hot holding
7. Inadequate reheating

15 FACTORS THAT CONTRIBUTED TO OUTBREAKS OF


FOODBORNE ILNESS IN THE AVIATION CATERING
(Farber and Todd, 2000 )
8. Obtaining food from unsafe source
9. Cross-contamination
10.IMPROPER CLEANING OF APLLICATION/UTENSILS
11.Use of leftovers
12.Containers/pipelines adding toxic chemicals
13.Intentional aadditives
14.Improper thawing
15.Flying insects

IMPROPER CLEANING
OF
APLLICATION/UTENSILS
The importance of proper cleaning can
be appreciated when one realizes that
contaminated equipment (equipment
and utensils which are not clean) is
another major cause of foodborne
disease outbreaks

Cleaning Methods in
Aviation Catering Industry

CLEANING
STANDARD

Cleaning
Standard

IFSA and AEA = The World Food Safety Guidelines for


Airline Catering

An effective food safety control concept


applicable to the airline industry worldwide
and accepted as the basic reference
document for all parties involved.

SOP Cleaning and Sanitizing


Standard
All food contact surfaces must be clean and sanitized.
Non-food contact surfaces must be visibly clean
Purpose

To ensure that food is not contaminated by unclean


surfaces.

Scope

All food contact surfaces and equipment of food


handling and
storage areas.
Airline equipment.
Food production facility.

Procedure
(continued)

Chemical only sanitization:


If chemical is selected as the sole sanitization process,
the
disinfection by chemical shall be verified by monitoring
and
recording of the chemical concentration as defined by the
manufacturer.

Thermal & chemical sanitization combination:


When a procedure is chosen to combine both sanitization
methods, the process must be validated, procedure
documented, monitored and recorded.

Time specifically contact time - is an important


prerequisite to
ensure the effectiveness of the above parameters.

Storage of Clean Equipment


Equipment shall be stored as to permit quick drying and

Guidelines

Procedure

A cleaning and sanitization program should been drawn up for


cleaning for food contact surfaces and non-food contact surfaces.
This typically includes specifying detergents and disinfectant
concentration used, frequencies, contact times and responsibilities,
cleaning instructions for specific equipment, which require
dismantling.

The cleaning and sanitization method must be fit for purpose and could be
through the use of manual and/or automatic cleaning systems.
Cleaning and sanitization is understood to be effective by an adequate
combination of the following parameters:
1. Mechanical action
2. Temperature
3. Chemical:
a. Detergent
b. Sanitizer
4. Time

Procedure

Monitoring procedure

Mechanical: surfaces to be visually clean

Temperature:
If temperature is selected as the sole sanitization process, the
temperature of the final rinse water, shall comply with
recommended
temperature minimum of 82 C (180 F) and recorded (as e.g.
monitored on machine thermometer)

or

The dish temperature at exit shall indicate a time/temperature


treatment corresponding to low pasteurization as verified by
positive
reaction of 71 C (160 F) thermo label and recorded.

Audit

Verify by visual observation


cleanliness of washed equipment and
building.
Understand cleaning/sanitization
standard and verify standard
application:
by cleaning schedules
by records
by review of regular microbiological
swab- or impression tests or similar
testing

Cleaning Methods in
Aviation Catering Industry

CLEANSING
AGENT

CLEANSING
AGENT

Cleaning Methods in
Aviation Catering Industry

CLEANSING
METHOD

CLEANSING
METHOD

Manual
Handwashing

Mechanical
Washing

Dry Ice
Blasting

Dry ice blast cleaning uses recycled carbon dioxide (CO2),


a colorless, tasteless, odorless gas that is found naturally
in the atmosphere. Dry ice blast cleaning is a process that
accelerates dry ice particles through high-velocity nozzles
to impact the surface being cleaned. The combination of
kinetic and thermal shock effects breaks the bond
between the residue and the surface being cleaned. The
residue falls away from the surface and is easily wiped
away.

Conclusio
n

Cleaning and sanitation applied more stringent aviation


catering industry
International guidelines have been created by IFSA
(International Flight Services Association) to avoid
mistakes in preparing food for the passengers and crew
Sanitation and cleaning methods are used in aviation
industry catering vary by company, but the standard set is
a traditional cleansing method using a detergent and
sanitizer either manually or by using cleansing machine

Have a
Good Day
Thank You!

Trini Nuresa (F24090105) - Heri Supriadi (F24100142) - Abdul Aziz


(F24120026) - Reni Ayu Amiliya (F24120031) - Fahrani Nisrina
(F24120033) - Angga Prasetyo (F24120047) - Gilang Indy Ashari
(F24120054) - Afrian Fachri M (F24120058) -Haekal Rasyid
(F24120114) - Muhammad Ramadhan (F24120130)