2019 QSAI Food Processing Quality (FPQ)

FOOD PROCESSING QUALITY
Standards & Interpretation Guidelines

Version 6.0 – Jan 01 2019
1 FOOD RECEIVING & STORAGE 1
1.1 FOOD RECEIVING 1
1.1.1 Quality Controls for Receiving Foods 1
1.1.2 Quantity Controls for Receiving Foods 3
1.1.3 Cleanliness and Temperature Conditions of Supplier Delivery Vehicles 4
1.2 FOOD STORAGE 5
1.2.1 Quality Controls for Storing Foods 5
1.2.2 Identification and Segregation of Airline Food Items During Storage 6
1.3 FOOD INVENTORY 7
1.3.1 Maintaining Sufficient Inventory and Ordering of Food Items 7
2 FOOD PRODUCTION 8
2.1 RECIPES & SPECIFICATIONS 8
2.1.1 Food Preparation Recipes – Availability & Use 8
2.1.2 Food Dish Presentation Specifications 9
2.1.3 Tray Set-up Specifications 10
2.1.4 Food Dish Model and Food Dish Presentation Specifications – Availability & Use 11
2.1.5 Tray Set-up Model and Tray Set-up Specifications – Availability & Use 12
2.1.6 Menu Cycle Specifications 13
2.1.7 Substitutions and Omissions to Airline Client Menu Specifications 14
2.2 SPECIAL MEAL RECIPES & SPECIFICATIONS 16
2.2.1 Special Meal Preparation Recipes – Availability & Use 16
2.2.2 Special Meal Food Dish Presentation Specifications 17
2.2.3 Special Meal Tray Set-up Specifications 18
2.3 INTERNAL QUALITY CONTROL SYSTEMS 19
2.3.1 Portion and Weight Controls during Food Preparation 19
2.3.2 Quality Controls for Provisioning Cold Food Items 20
2.3.3 Quality Controls for Provisioning Hot Food Items 21
2.3.4 Verification of Scales 22
2.3.5 Organoleptic Quality Controls for Prepared Food Items and Tray Set-ups 23
2.3.6 Quality Complaint Investigation Procedure 24
3 FOOD PROVISIONING 25
3.1 QUALITY CONTROLS FOR CATERING DELIVERY TO AIRCRAFT 25
3.1.1 Airline/Train Meal Ratios and Client Catering Order 25
3.1.2 Quality Controls for Catering Delivery to the Aircraft 26
3.1.3 Provision of Food Service at Dispatch 27
3.2 IDENTIFICATION OF FOOD ONBOARD 28
3.2.1 Identification of Special Meals 28
3.2.2 Cabin Crew and Pilot Meals 29
DEFINITIONS 30
APPENDIX 1 32
Copyright © 2019 Medina Foods Inc. QUALITY & SAFETY ALLIANCE – INFLIGHT SERVICES
Food Provider Version 6.0 – Jan 01 2019

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1 FOOD RECEIVING & STORAGE
1.1 FOOD RECEIVING
1.1.1 Quality Controls for Receiving Foods
Food provider must have and follow a procedure to ensure that
received food items meet a minimum level of quality, meet
applicable food quality specifications and are otherwise appropriate
for optimal end product quality and compliance with the Airline
client’s menu specifications. Food provider must verify the quality of
received food items at the time of receiving. Food provider must
preserve the quality of food items during receiving. Food provider
must maintain records in accordance with this standard.
Procedure Food provider must have written quality control procedures that at a
minimum meet the requirements of this standard.
Practice ➢ Food provider must have food quality specifications* for each food item
the facility receives.
➢ Food quality specifications must be easily accessible in the receiving area
at the time of receiving.
➢ Food provider must verify at the time of receiving that food items meet a
minimum level of quality to ensure optimal end product quality (e.g.
cleanliness, produce maturity, colour, scent, firmness, freshness, no signs
of mould etc.).
➢ Food provider must verify at the time of receiving that food items meet
food quality specifications and are otherwise appropriate to meet the
Airline client’s menu specifications.
➢ If received food items have a specific weight requirement (e.g. purchase
order, food quality specifications, Airline client menu specifications), the
food provider must verify at the time of receiving that the weight of
received food items meets the weight requirement. Food provider may
apply a weight tolerance to determine acceptable weights.
➢ Food provider must preserve the quality of food items during receiving
(e.g. fruits and vegetables, fresh bread, eggs) which may include
monitoring and controlling the following:
(a) Temperature of the food items, environment or receiving
conditions;
(b) Humidity of the food items, environment or receiving conditions;
(c) Light exposure of the food items, environment or receiving
conditions; and
(d) Ventilation of the environment or receiving conditions.

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Corrective ➢ If received food items do not meet:
Action
(a) A minimum level of quality;
(b) Weight requirements;
(c) Food quality specifications;
(d) Appropriateness for optimal end product quality; or
(e) Appropriateness to meet the Airline client’s menu specifications;
the food provider must reject the non-conformant food items in
accordance with a reject procedure**.
Records Food provider must maintain records that document each of the following for
an appropriate sample of received food items:
(a) Date of receipt of food item(s);
(b) Name of received food item(s);
(c) Supplier name;
(d) Quality of received food item(s) according to the requirements of
this Standard; and
(e) Specifics of any corrective action (where applicable).
Notes * Food quality specifications may include, but are not limited to: product name,
description, dimensions (e.g. size, format), list of ingredients, shelf-life, best before or
use by date, production or packaged date, supplier name, optimal storage conditions
etc.
** Food provider’s reject procedure must require that rejected food items are either
immediately returned to the supplier or segregated in an appropriately identified
desinated area (i.e. “rejected products”, “return to supplier”, “non conformant
products” etc.)

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1.1.2 Quantity Controls for Receiving Foods
Food provider must have and follow a procedure to ensure that the
quantity of received food items is equal to the quantity of food items
ordered. Food provider must verify the quantity of received food
items at the time of receiving. Food provider must maintain records
in accordance with this standard.
Procedure Food provider must have written quantity control procedures that at a
Practice ➢ Food provider must verify at the time of receiving that the quantity of
food items received is equal to the quantity of food items ordered.
➢ Food provider must have documentation* easily accessible in the
receiving area at the time of receiving, that details the quantity of food
items ordered.
Corrective ➢ If the quantity of received food items is not equal to the quantity ordered,
Action the food provider must take appropriate corrective action(s).
Records Food provider must maintain records** that document each of the following
for an appropriate sample of received food items:
(c) Supplier name;
(d) Quantity of food item(s) ordered;
(e) Quantity of food item(s) received; and
(f) Specifics of any corrective action taken (where applicable).
Notes * Documentation may include invoices or purchase orders.
** Food provider may record this information on invoices or purchase orders.

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1.1.3 Cleanliness and Temperature Conditions of Supplier
Delivery Vehicles
Food provider must have and follow a procedure to ensure that at
the time of receiving supplier delivery vehicles are clean, well
maintained and fully functional. Food provider must ensure that at
the time of receiving supplier delivery vehicles are maintained at
optimal temperatures to preserve the quality of received food items.
Food provider must maintain records in accordance with this
standard.
Procedure Food provider must have written supplier delivery vehicle control procedures
that at a minimum meet the requirements of this standard.
Practice ➢ Food provider must ensure that at the time of receiving supplier delivery
vehicles are clean, well maintained and fully functional (e.g. free of
internal foul odour, debris, dirt build up, pests, rust and corrosion).
➢ Food provider must ensure that at the time of receiving supplier delivery
vehicles are maintained at optimal temperatures* to preserve the quality
of received food items.
➢ Food provider must ensure that food items in supplier delivery vehicles
are stored off the floor and walls.
Corrective ➢ If supplier delivery vehicles are not clean, well maintained, fully functional
Action or if food items are not delivered at optimal temperatures to preserve the
quality of food items, the food provider must take appropriate corrective
action(s).
an appropriate sameple of food items:
(c) Supplier name;
(d) Temperature condition of supplier delivery vehicles (e.g.
refrigerated, frozen, ambient) at the time of receiving; and
(e) Specifics of any corrective action taken (where applicable).
Notes * Optimal storage temperatures depend on the type of food item. For example lettuce
must not be delivered in a freezer or at high temperatures. The following guidance
should be followed for optimal delivery, receiving and storage temperatures:
(a) Non-refrigerated foods: 5°C/41°F to 21°C/70°F;
(b) Refrigerated Foods: 5°C/41°F
(c) Frozen Foods: -18°C/0°F or below; and
(d) Hot Food Items: 60°C/140°F or above.

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1.2 FOOD STORAGE
1.2.1 Quality Controls for Storing Foods
Food provider must have and follow a procedure to ensure that food
items are stored under optimal conditions to preserve the quality of
food items. Food provider must monitor and control storage
conditions and location of food items.
Procedure Food provider must have written food storage procedures that at a minimum
meet the requirements of this standard.
Practice ➢ Food provider must preserve the quality of food items during storage,
which may include monitoring and controlling the following:
(a) Temperature* of the food items, environment or storage
conditions;
(b) Humidity of the food items, environment or storage conditions;
(c) Light exposure of the food items, environment or storage
conditions; and
(d) Ventilation of the environment or storage conditions.
➢ Food provider must appropriately cover** food items in Food Storage
Areas.
➢ Food provider must store food items in a manner that prevents damage
to food items including damage to packaging (where applicable).
➢ Food provider must store food items off the floor and walls in Food
Storage Areas.
➢ Food provider must store food items according to manufacturer’s
recommendations (where applicable e.g. “refrigerate after opening”,
“reseal package for freshness”, “protect from sunlight”, etc.).
Notes * Optimal storage temperatures depend on the type of food item. For example lettuce
must not be delivered in a freezer or at high temperatures. The following guidance
should be followed for optimal delivery, receiving and storage temperatures:
** Unsealed/unpackaged food items must be covered to prevent air-borne contamination.

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1.2.2 Identification and Segregation of Airline Food Items
During Storage
Food provider must ensure that ready-to-eat food items for a
particular Airline client and Airline nominated food items, are clearly
identified with that Airline client’s name, segregated from other
food items and easily accessible in Food Storage Areas.
Practice ➢ Food provider must identify ready-to-eat food items for a particular Airline
client and Airline nominated food items with that Airline client’s name.
➢ Food provider must segregate ready-to-eat food items for a particular
Airline client and Airline nominated food items from other food items.
➢ Food provider must have easy access to ready-to-eat food items for a
particular Airline client and Airline nominated food items.
Notes * Airline nominated food items include food items ordered and owned by the Airline
client (e.g. type of cheese, brand of chocolate etc.).

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1.3 FOOD INVENTORY
1.3.1 Maintaining Sufficient Inventory and Ordering of
Food Items
facility has access to sufficient and appropriate inventory of food
items to meet the Airline client’s menu specifications. Food provider
must order food items at an appropriate frequency and have a list of
back-up food suppliers for each food item. Food provider must
maintain records in accordance with this standard.
Procedure Food provider should have written inventory and ordering procedures that at
a minimum meet the requirements of this standard.
Practice ➢ Food provider must have access to sufficient and appropriate inventory*
of food items to meet the Airline client’s menu specifications.
➢ Food provider must have a system to ensure that inventory is sufficient
and appropriate to meet the Airline client’s menu specifications.
➢ Food provider’s inventory management system must at a minimum
ensure that food items are ordered with sufficient time between the
placement of the order and receipt of delivery, and that food items are
ordered at an appropriate frequency to ensure that the facility has
sufficient and appropriate food items to meet the Airline client’s menu
specifications.
➢ Food provider must have a list of appropriate back-up food suppliers
available at the facility for each food item.
an appropriate sample of ordered food items:
(a) Date food item(s) is ordered;
(b) Name of ordered food item(s);
(c) Supplier name;
(d) Quantity of food item(s) ordered; and
(e) Expected receiving date (where applicable).
Notes * Food provider may have insufficient inventory if food items were rejected due to food
safety or quality issue(s). If the food provider must substitute or omit a food item as a
result of inappropriate or insufficient inventory, refer to QSAI Food Processing Quality
Standard 2.1.7 - Substitutions and Omissions to Airline Menu Specifications.

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2 FOOD PRODUCTION
2.1 RECIPES & SPECIFICATIONS
2.1.1 Food Preparation Recipes – Availability & Use
Food provider must have and follow written recipes for food items
prepared at the facility to ensure that food items are prepared
according to and meet the Airline client’s menu specifications. Food
provider’s recipes must be easily accessible to Food Handling
Employees during Food Preparation and must contain a list of all
required ingredients, the quantity of each ingredient and
preparation instructions for the particular food item.
Practice ➢ Food provider must have written recipes for each food item prepared at
the facility for a particular Airline client that meets that Airline client’s
menu specifications.
➢ Food provider’s recipes must specify the following:
(a) Name of food item;
(b) Name of each ingredient required for that food item;
(c) Quantity of each ingredient required for that food item;
(d) Detailed preparation instructions (e.g. mixing, marinating,
seasoning etc.) for that food item; and
(e) Total quantity of food items that the recipe should produce.
➢ Food provider’s recipes must be the most current version available.
Outdated recipes must be clearly segregated to avoid accidental use and
must not be accessible to Food Handling Employees during Food
Preparation.
➢ Food provider’s recipes must be in a language that is understood by Food
Handling Employees using that recipe.
➢ Food provider’s recipes must be easily accessible to Food Handling
Employees during Food Preparation.
➢ Food provider must prepare food items according to the correct recipe,
including using all specified ingredients, quantities and preparations
instructions for that particular food item.
➢ Food items that are ready to be provided to an Airline client must meet
that Airline client’s menu specifications.

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2.1.2 Food Dish Presentation Specifications
Food provider must have and follow written food dish presentation
specifications for dishes prepared at the facility to ensure that food
dishes are presented according to and meet the Airline client’s menu
specifications. Food provider’s food dish presentation specifications
must contain a list of all required food items, the quantity of each
food item and presentation instructions for the particular food dish.
Practice ➢ Food provider must have written food dish presentation specifications for
each food dish to be provided to a particular Airline client that meets that
Airline client’s menu specifications.
➢ Food provider’s food dish presentation specifications must include the
following:
(a) Name of food dish specification;
(b) Name of each food item/ingredient required for that food dish;
(c) Quantity of each food item/ingredient required for that food dish;
and
(d) Picture clearly showing the correct presentation of that food dish.
➢ Food provider’s food dish presentation specifications must be the most
current version available. Outdated food dish presentation specifications
must be clearly segregated to avoid accidental use and must not be
accessible to Food Handling Employees during Food Preparation.
➢ Food provider’s food dish presentation specifications must be in a
language that is understood by Food Handling Employees using that food
dish presentation specification.

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2.1.3 Tray Set-up Specifications
Food provider must have and follow written tray set-up
specifications for each tray-set up assembled at the facility to
ensure that tray set-ups are presented according to and meet the
Airline client’s menu specifications. Food provider’s tray set-up
specifications must contain a list of all required food items &
equipment, the quantity of each food item & equipment and
presentation instructions for that particular tray set-up.
Practice ➢ Food provider must have written tray set-up specifications for each tray
set-up assembled at the facility for a particular Airline client that meets
➢ Food provider’s tray set-up specifications must include the following:
(a) Name of tray set-up specification;
(b) Name of each food item & equipment required for that tray set-
up;
(c) Quantity of each food item & equipment required for that tray set-
up; and
(d) Picture clearly showing the correct presentation of the tray set-up.
➢ Food provider’s tray set-up specifications must be the most current
version available. Outdated tray set-up specifications must be clearly
segregated to avoid accidental use and must not be accessible to Food
Handling Employees during Food Preparation.
➢ Food provider’s tray set-up specifications must be in a language that is
understood by Food Handling Employees using that tray set-up
specification.

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2.1.4 Food Dish Model and Food Dish Presentation
Specifications – Availability & Use
dishes are presented according to and meet food dish presentation
specifications. Food provider must create a food dish model before
starting Food Preparation. Food provider must make the appropriate
food dish presentation specifications and food dish model easily
visible to Food Handling Employees during Food Preparation.
Procedure Food provider should have written food dish presentation procedures that at a
Practice ➢ Food provider must create a food dish model according to the correct
food dish presentation specifications before starting Food Preparation of a
particular food dish.
➢ Food provider must have the appropriate food dish presentation
specifications and food dish model easily visible to Food Handling
➢ Food provider must prepare food dishes using the correct food dish
presentation specifications and food model including using the specified
food item(s), quantities and presentation instructions for that particular
food item.
➢ Food dishes that are ready to be provided to an Airline client must meet

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2.1.5 Tray Set-up Model and Tray Set-up Specifications –
Availability & Use
Food provider must have and follow a procedure to ensure that tray
set-ups are prepared according to and meet tray set-up
specifications. Food provider must create a tray set-up model before
starting the tray set-up. Food provider must make the appropriate
tray set-up specifications and tray set-up model easily visible to
Food Handling Employees during tray set-up.
Procedure Food provider should have written tray set-up procedures that at a minimum
meet the requirements of this standard.
Practice ➢ Food provider must create a tray set-up model according to the correct
tray set-up specifications before starting the tray set-up.
➢ Food provider must have the appropriate tray set-up specifications and
tray set-up model easily visible to Food Handling Employees during tray
set-up.
➢ Food provider must assemble tray set-ups using the correct tray set-up
specifications and tray set-up model including using the specified food
item(s) & equipment, quantities and presentation instructions for that
particular tray set-up.
➢ Tray set-ups that are ready to be provided to an Airline client must meet
the Airline client’s menu specifications.

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2.1.6 Menu Cycle Specifications
Food provider must have and follow written menu cycle
specifications to ensure that food items, food dishes and tray set-
ups that the facility provides meets the Airline client’s menu
specifications. Food provider’s menu cycle specifications must be
easily accesible to employees and must contain a list of all required
food items and tray set-ups for each menu cycle, the menu cycle
rotation and the effective date of each menu cycle.
Practice ➢ Food provider must have written menu cycle specifications for each menu
cycle for a particular Airline client that meets that Airline client’s menu
specifications.
➢ Food provider’s menu cycle specifications must specify the following:
(a) Name of food item(s) and tray set-up(s) required for each menu
cycle;
(b) Each menu cycle rotation (e.g. seasonal, biweekly); and
(c) Effective date of each menu cycle.
➢ Food provider’s menu cycle specifications must be the most current
version available. Outdated menu cycle specifications must be clearly
segregated to avoid accidental use and must not be accessible to
employees.
➢ Food provider’s menu cycle specifications must be in a language that is
understood by employees and Management that use the menu cycle
specifications.
➢ Food provider’s menu cycle specifications must be easily accessible to
employees and Management using that menu cycle specification.
➢ Food items and tray set-ups that are ready to be provided to an Airline
client must meet that Airline client’s current menu cycle.

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2.1.7 Substitutions and Omissions to Airline Client Menu
Specifications
substitutions and omissions are performed according to the Airline
client’s requirements. Food provider must report each food
substitution and omission of an Airline client menu specification to
the Airline client and receive authorization prior to substituting or
omitting a food item from an Airline client menu specification. Food
provider must maintain records in accordance with this standard.
Procedure Food provider should have written food substitution and omission policies that
at a minimum meet the requirements of this standard.
Practice ➢ Food provider must have and follow the Airline client’s requirements for
food substitution(s) and omission(s) of Airline client menu specifications.
➢ If the Airline client has not provided requirements for food substitutions,
the food provider must meet the following:
(a) Notify the Airline client of each food substitution, the reason for
the substitution* and the expected duration of the substitution,
prior to the flight’s departure;
(b) Obtain approval for the food substitution and expected duration of
the substitution from the appropriate Airline representative;
(c) If the food provider gets approval for the food substitution from
the Airline prior to the flight’s departure, the food provider must
only substitute the food item for the duration specified to the
Airline client;
(d) If the food provider did not get approval for the food substitution
prior to the flight’s departure, the food provider must only
substitute the food item for the one flight and continue to notify
the Airline client of the each additional substitution until the Airline
client approves the substitution and the expected duration of the
substitution;
(e) Only substitute the food item(s) with a reasonably similar food
item(s).
➢ If the Airline client has not provided requirements for food omissions, the
food provider must meet the following:
(a) Notify the Airline client of each food omission, the reason for the
omission and the expected duration of the omission, prior to the
flights departure;
(b) Obtain approval for the food omission and expected duration of
the omission from the appropriate Airline representative;
(c) If the food provider gets approval for the omission from the Airline
prior to the flights departure, the food provider must only omit the
food item for the duration specified to the Airline client;
(d) If the food provider did not get approval for the omission prior to
the flight’s departure, food provider must substitute the food item
with a reasonably similar food item(s) and continue to notify the
Airline client of the each additional omission until the Airline client

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approves the food omission and the expected duration of the
omission.
Records Food provider must maintain records that document of each of the following
for each food substitution or omission:
(a) Name of food item, or tray set-up that required a substitution or
omission;
(b) Name of Airline client and flight numbers affected by the food
substitution or omission;
(c) Name of ingredient(s) or food item(s) substituted or omitted;
(d) Name of substituted ingredient(s) or food item(s) (where
applicable);
(e) Reason(s) for substitution or omission;
(f) Expected duration of the substitution or omission;
(g) Date food provider notified the Airline client of the substitution or
omission;
(h) Name of Airline representative that provided authorization;
(i) Actual duration of the substitution or omission.
Notes * Justification may include if food items were rejected due to food safety or quality
issue(s).

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2.2 SPECIAL MEAL RECIPES & SPECIFICATIONS
2.2.1 Special Meal Preparation Recipes – Availability & Use
Food provider must have and follow written recipes for special
meals prepared at the facility to ensure that special meals are
prepared according to and meet the Airline client’s menu
specifications or special meal requirements. Food provider’s special
meal recipes must be easily accessible to Food Handling Employees
during special meal preparation and must contain a list of all
required ingredients, the quantity of each ingredient and
preparation instructions for the particular special meal.
Practice ➢ Food provider must have written special meals recipes for each special
meal prepared at the facility for a particular Airline client that meets the
Airline client’s menu specification or special meal requirements (where
applicable).
➢ Food provider’s special meal recipes must specify the following:
(a) Name of special meal;
(b) Name of each ingredient required for that special meal;
(c) Quantity of each ingredient required for that special meal;
(d) Detailed preparation instructions (e.g. mixing, marinating,
seasoning etc.) for that special meal;
(e) Total quantity of special meals that the recipe should produce; and
(f) Type of special meal (e.g. religious dietary meal, diabetic meal).
➢ Food provider’s special meal recipes must meet the Airline client’s menu
specification or the special meal requirements outlined in the QSAI
Special Meal Codes, Definitions & Interpretation Guidelines.
➢ Food provider’s special meal recipes must be the most current version
available. Outdated special meal recipes must be clearly segregated to
avoid accidental use and must not be accessible to Food Handling
➢ Food provider’s special meal recipes must be in a language that is
understood by Food Handling Employees using that recipe.
➢ Food provider’s special meal recipes must be easily accessible to Food
Handling Employees during Food Preparation.
➢ Food provider must prepare special meals according to the correct special
meal recipe, including using all specified ingredients, quantities and
preparations instructions for that particular special meal.

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2.2.2 Special Meal Food Dish Presentation Specifications
Food provider must have and follow written food dish presentation
specifications for special meal dishes prepared at the facility to
ensure that special meal dishes are presented according to and
meet the Airline client’s menu specifications or special meal
requirements. Food provider’s food dish presentation specifications
for special meals must contain a list of all required food items, the
quantity of each food item and presentation instructions for the
particular special meal dish.
➢ Food provider must have written food dish presentation specifications for
each special meal dish to be provided to a particular Airline client that
meets that Airline client’s menu specifications or special meal
requirements.
➢ Food provider’s food dish presentation specifications must include the
following:
(a) Name of special meal dish specification;
(b) Name of each food item/ingredient required for that special meal
dish;
(c) Quantity of each food item/ingredient required for that special
meal dish; and
(d) Picture clearly showing the correct presentation of that special
meal dish.
➢ Food provider’s special meal dishes must meet the Airline client’s menu
➢ Food provider’s special meal dish presentation specifications must be the
most current version available. Outdated food dish presentation
specifications must be clearly segregated to avoid accidental use and
must not be accessible to Food Handling Employees during Food
Preparation.
➢ Food provider’s special meal dish presentation specifications must be in a
language that is understood by Food Handling Employees using that food
dish presentation specification.

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2.2.3 Special Meal Tray Set-up Specifications
Food provider must have and follow written tray set-up
specifications for each special meal tray-set up assembled at the
facility to ensure that special meal tray set-ups are presented
according to and meet the Airline client’s menu specifications or
special meal requirements. Food provider’s special meal tray set-up
specifications must contain a list of all required food items &
equipment, the quantity of each food item & equipment and
presentation instructions for that particular tray set-up.
➢ Food provider must have written tray set-up specifications for each
special meal tray set-up assembled at the facility for a particular Airline
client that meets that Airline client’s menu specifications or special meal
requirements.
➢ Food provider’s special meal tray set-up specifications must include the
following:
(a) Name of special meal tray set-up specification;
(b) Name of each food item & equipment required for that special
meal tray set-up;
(c) Quantity of each food item & equipment required for that special
meal tray set-up; and
(d) Picture clearly showing the correct presentation of the special
meal tray set-up.
➢ Food provider’s special tray set-ups must meet the Airline client’s menu
➢ Food provider’s special meal tray set-up specifications must be the most
clearly segregated to avoid accidental use and must not be accessible to
Food Handling Employees during Food Preparation.
➢ Food provider’s special meal tray set-up specifications must be in a
language that is understood by Food Handling Employees using that tray
set-up specification.

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2.3 INTERNAL QUALITY CONTROL SYSTEMS
2.3.1 Portion and Weight Controls during Food Preparation
weight of food items prepared at the facility meets the Airline
client’s menu specifications. Food provider must use portioning tools
during Food Preparation and conduct daily weight verifications of
food items prepared at the facility. Food provider must maintain
records in accordance with this standard.
Procedure Food provider should have written food portion and weight control procedures
Practice ➢ Food provider must have portioning tools available in Food Handling
Areas that are appropriate to improve compliance with the Airline client
➢ Food provider must portion food items prepared at the facility using
portioning tools* (e.g. scoops, scales, utensils, slicers, automatic
dispensers etc.).
➢ Food provider must verify the weight of food items prepared at the facility
for each Airline client** daily. Food provider may apply a weight tolerance
according to the Airline client requirements.
Corrective ➢ If weight verifications of food items prepared at the facility show that
Action food items are outside of the weight tolerance, the food provider must
take appropriate corrective(s) action(s).
each weight verification:
(a) Date of weight verification;
(b) Name of food item verified;
(c) Required weight for food item verified;
(d) Actual weight of food item verified; and
Notes * Portioning by hand is acceptable for canapé, garnishes and food items that are usually
portioned by units or pre-portioned.
** The quantity of samples verified should be proportionate to the quantity and type of
food items prepared for each Airline client.

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2.3.2 Quality Controls for Provisioning Cold Food Items
Food provider must have and follow a procedure to ensure that Cold
Food Items are prepared and provisioned to the aircraft within
twenty-four (24) hours of Food Preparation.
Procedure Food provider must have written procedures for provisioning Cold Food Items
Practice ➢ Food provider must prepare and provision Cold Food Items to an Aircraft
within twenty-four (24) hours of the Airline client’s scheduled flight
departure.
➢ Food provider must consider Cold Food Items outdated if they are passed
twenty-four (24) hours from the time of starting Food Preparation.
➢ Food provider must segregate outdated Cold Food Items in a designated
area that is appropriately identified (i.e. “rejected products”, “not for
airline use”, “non conformant products” etc.)

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2.3.3 Quality Controls for Provisioning Hot Food Items
Food provider must have and follow a procedure to ensure that Hot
Food Items are prepared and provisioned to the aircraft within
forty-eight (48) hours of Food Preparation.
Procedure Food provider must have written procedures for provisioning Hot Food Items
Practice ➢ Food provider must prepare and provision Hot Food Items to an Aircraft
within forty-eight (48) hours of the Airline client’s scheduled flight
departure.
➢ Food provider must consider Hot Food Items outdated if they are passed
forty-eight (48) hours from the time of starting Food Preparation.
➢ Food provider must segregate outdated Hot Food Items in a designated
area that is appropriately identified (i.e. “rejected products”, “not for
airline use”, “non conformant products” etc.)

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2.3.4 Verification of Scales
scales used for Food Preparation or weight verifications are
accurate. Food provider must verify the accuracy of scales on a
monthly basis. Food provider must maintain records in accordance
with this standard.
Procedure Food provider must have written scale Verification procedures that at a
Practice ➢ Food provider must not use a scale for Food Preparation or weight
verifications that has a weight deviation that exceeds the scale
manufacturer’s deviation tolerance.
➢ Food provider must Verify the accuracy of each scale used for Food
Preparation once per month using calibrated weights.
➢ If a scale Verification reveals a deviation within the deviation tolerance*
specified by the scale manufacturer, the food provider must clearly note
the deviation on the particular scale.
➢ If the scale Verification reveals a deviation that exceeds the deviation
tolerance specified by the scale manufacturer, the scale must be
calibrated or replaced with a scale that is within tolerance.
Records Food provider must maintain records that document of each of the following
for each scale Verification:
(a) Date of Verification;
(b) Identity of the scale Verified;
(c) Result of Verification including deviation (where applicable); and
(d) Specifics of any corrective action taken (where applicable).
Notes * If the scale manufacturer does not provide a deviation tolerance, the food provider
must establish an appropriate deviation tolerance.

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2.3.5 Organoleptic Quality Controls for Prepared Food
Items and Tray Set-ups
organoleptic quality of food items and tray set-ups meet a minimum
level of quality, meet applicable specifications and are otherwise
appropriate for optimal end product satisfaction and compliance
with the Airline client’s menu specifications and quality
expectations. Food provider must verify the organoleptic quality of
prepared food items and tray set-ups on a monthly basis. Food
provider must maintain records in accordance with this standard.
Procedure Food provider must have written organoleptic quality verification procedures
Practice ➢ Food provider must conduct monthly organoleptic quality verifications
(e.g. appearance, palatability, colour, flavour, taste, scent, temperature
and texture) of each food item and tray set-up prepared at the facility
from the Airline client’s current menu rotation/cycle.
➢ Food provider must conduct organoleptic quality verifications using
appropriately trained employees*.
Corrective ➢ If organoleptic quality verifications reveal that food items or tray set-ups
Action do not meet a minimum level of quality, do not meet applicable
specifications and are otherwise not appropriate for optimal end product
satisfaction and compliance with the Airline client’s menu specifications
and quality expectations, the food provider must take appropriate
corrective(s) action(s).
each organoleptic verification:
(a) Date of organoleptic quality verification;
(b) Name of food item(s) and tray set-up(s) verified;
(c) Details of organoleptic quality characteristics verified (e.g. overall
appearance, taste, smell, texture, etc.);
(d) Results of organoleptic quality verification; and
Notes * To improve the validity of results, it is strongly recommended that more than one
employee is responsible for organoleptic verifications.

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2.3.6 Quality Complaint Investigation Procedure
quality complaints reported by an Airline client are investigated to
identify the potential source of the complaint, to identify any food
complaint trends and to prevent recurrence. Food provider must
maintain records in accordance with this standard.
Procedure Food provider should have written quality complaint investigation procedures
Practice ➢ Food provider must investigate each quality complaint reported by an
Airline client.
➢ Food provider must acknowledge receipt of each quality complaint from
an Airline client within twenty-four (24) hours of receipt and notify the
Airline client of the results of the investigation within five (5) business
days from the date the food provider received the complaint.
➢ Food provider must monitor and identify food quality complaint trends
based on the Airline client quality complaints.
each food quality complaint received from an Airline client:
(a) Date the quality complaint was received;
(b) Name of food item or equipment related to the quality complaint;
(c) Name of Airline client(s) and flight number(s) affected by the
quality complaint;
(d) Description of the quality complaint;
(e) Details on the quality complaint investigation including the result
of the investigation;
(f) Date the quality investigation was completed; and
(g) Specifics of any corrective action taken (where applicable).

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3 FOOD PROVISIONING
3.1 QUALITY CONTROLS FOR CATERING
DELIVERY TO AIRCRAFT
3.1.1 Airline/Train Meal Ratios and Client Catering Order
Food provider must have and follow written meal ratio
specifications to ensure that the facility provides a Client Catering
Order that is in accordance with the Airline/Train’s meal ratio
specifications and that details the appropriate quantity of food
items and tray set-ups provided to the Airline/Train client based on
the final passenger count. Food provider’s meal ratio specifications
must be easily accessible to employees and Management during
dispatch and must contain a list of all required food items and tray
set-ups for all services to be provided to a particular Airline/Train
client’s flight/train and the appropriate quantity based on passenger
count.
Practice ➢ Food provider must have written meal ratio specifications for each menu
cycle for a particular Airline/Train client that meets that Airline client’s
➢ Food provider’s meal ratio specifications must specify the following:
(a) Name of food item or tray set-up to be provided for that menu
cycle; and
(b) Quantity of each food item(s) or tray set-up(s) to be provided for
that menu cycle based on the passenger count.
➢ Food provider’s meal ratio specifications must be the most current version
available. Outdated meal ratio specifications must be clearly segregated
to avoid accidental use and must not be accessible to employees during
dispatch.
➢ Food provider’s meal ratio specifications must be in a language that is
understood by employees and Management that use the meal ratio
specifications.
➢ Food provider’s meal ratio specifications must be easily accessible to
employees and Management that use the meal ratio specifications during
dispatch.
➢ Food provider must ensure that the Client Catering Order provided to
each Airline/Train client’s flights/trains is in accordance with the
Airline/Train client’s meal ratio specification and must be based on the
final passenger count.

Page 25
3.1.2 Quality Controls for Catering Delivery to the Aircraft
items and tray set-ups are delivered to the aircraft according to the
Airline/Trainclient requirements. Food provider must ensure that
aircraft delivery vehicles are clean, well maintained and fully
functional. Food provider must preserve the quality of food items
and tray set-ups during delivery to the aircraft.
Procedure Food provider should have written catering delivery procedures that at a
Practice ➢ Food provider must deliver food items and tray set-ups to the aircraft in a
timely manner and according to the Airline/Train client’s requirements.
➢ Food provider must preserve the quality of food items during delivery to
the aircraft which may include monitoring and controlling the following:
(a) Temperature* and exposure time of the food items, environment
or delivery conditions;
(b) Humidity of the food items, environment or delivery conditions;
(c) Light exposure of the food items, environment or delivery
conditions; and
(d) Ventilation of the environment or delivery conditions.
➢ Food provider must ensure that aircraft, delivery vehicles are clean, well
maintained and fully functional (e.g. free of internal foul odour, debris,
dirt build up, pests, rust and corrosion).
➢ Food provider must store food items and tray set-ups in aircraft delivery
vehicles off the floor.
Notes * Optimal storage temperatures depend on the type of food item. The following
guidance should be followed for optimal delivery, receiving and storage temperatures:

Page 26
3.1.3 Provision of Food Service at Dispatch
quantity of food items and tray set-ups that are ready to be
provided to an Airline/Train client is equal to the quantity of food
items and tray set-ups indicated on the Client Catering Order. Food
provider must verify the quantity of food items and tray set-ups
prior to dispatch to the aircraft.
Procedure Food provider should have written provision of food service procedures that
Practice ➢ Food provider must verify prior to dispatch that the quantity of food items
and tray set-ups specified on the Client Catering Order is equal to the
quantity provided to the aircraft.
➢ Food items and tray set-ups that are ready to be provided to an
Airline/Train client must be the correct quantity of food items and tray
set-ups according to the Client Catering Order.

Page 27
3.2 IDENTIFICATION OF FOOD ONBOARD
3.2.1 Identification of Special Meals
special meals provided to a particular Airline client are clearly
identified according to the Airline client requirements. Food provider
must clearly identify each special meal with the special meal type.
Procedure Food provider should have written special meal identification procedures that
Practice ➢ Food provider must have and follow the Airline client’s requirements for
identifying special meals.
➢ If the Airline client has not provided requirements for the identification of
special meals, the food provider must clearly identify the special meals
with the special meal code indicated in Appendix 1.

Page 28
3.2.2 Cabin Crew and Pilot Meals
cabin crew and pilot meals are prepared according to the Airline
client menu specifications. Food provider must ensure that pilot and
co-pilot meals contain different food items. Food provider must
clearly identify crew meals and pilot meal according to the Airline
clients requirements.
Procedure Food provider should have written cabin crew and pilot meal preparation and
identfication procedures that at a minimum meet the requirements of this
standard.
Practice ➢ Food provider must prepare cabin crew and pilot meals according to the
cabin crew and pilot meal specifications that comply with the Airline
client’s menu specifications.
➢ Food provider must ensure that pilot and co-pilot meals and tray set-ups
contain different* catered food items.
➢ Food provider must identify cabin crew and pilot meals in accordance
with the Airline client requirements.
Notes * Pilot and co-pilot meals must at a minimum meet the Airline client’s menu
specifications.

Page 29
DEFINITIONS
TERM DEFINITION
Airline ‘Airline’ means any airline participating in the QSAI - Quality & Safety
Alliance Inflight Services Programme.
Cold Food Items ‘Cold Food Items’ means those food items that have undergone Food
Preparation by the food provider and are ready to be eaten cold by the
passenger.
Client Catering Order ‘Client Catering Order’ means any document handed over to the cabin
crew onboard the aircraft/train that details the quantity of each food
items and tray set-ups provided for this flight/train by the food provider.
Food Handling ‘Food Handling’ means the manual or mechanical carrying, moving,
manufacturing, producing, collecting, extracting, processing, storing,
delivering, preparing, treating, preserving, packing, cooking, thawing,
dispatching, serving and displaying of food. For greater certainty, Food
Handling includes Food Production and Food Preparation.
Food Handling Areas ‘Food Handling Area’ means any Food Production Area, Food
Preparation Area, food receiving area, food dispatching area and Food
Storage Area.
Food Handling Employee ‘Food Handling Employee’ means any employee who comes into direct
contact with any food or packaging of food.
Food Preparation ‘Food Preparation’ includes any activity during which food comes into
direct or indirect contact with a Food Handling Employee or a Food
Contact Surface prior to Heat Treatment and after rapid cooling. Such
processes include the thawing, trimming, cutting and mincing of raw
foods; and the cutting, mincing, slicing, mixing, whipping, glazing,
portioning, weighing, garnishing, packaging, and tray setting of food
items.
Food Preparation Area ‘Food Preparation Area’ means any area where food items undergo Food
Preparation.
Food Production ‘Food Production’ means all food related activities (other than food
storage) carried out by a food provider prior to dispatch and following
receiving. For greater certainty, Food Production includes Food
Preparation, Heat Treatment and rapid cooling.
Food Storage Areas ‘Food Storage Areas’ means any area where food items are stored for
any period of time other than for immediate use including dry food
stores, Refrigeration Units, freezers, and racks or shelves.
Hot Food Items ‘Hot Food Items’ means those food items that have undergone Food
Preparation by the food provider and will be re-heated and eaten hot by
the passenger.

Page 30
TERM DEFINITION
Verification ‘Verification’ means to determine the accuracy of a measuring

instrument by comparison to a known reference standard or reference
value.

Page 31
APPENDIX 1
SPECIAL MEAL CODES
MEAL CODE MEAL NAME MEAL CODE MEAL NAME

ASIAN VEGETARIAN MEAL – HINDU
1 AVML 11 LFML LOW FAT MEAL
VEGETARIAN MEAL
2 BBML BABY MEAL 12 LSML LOW SALT MEAL
3 BLML BLAND MEAL 13 MOML MOSLEM MEAL
4 CHML CHILD MEAL 14 NLML LOW LACTOSE MEAL
5 DBML DIABETIC MEAL – LOW SUGAR MEAL 15 RVML VEGETARIAN RAW MEAL
6 FPML FRUIT PLATTER MEAL 16 SFML SEAFOOD MEAL
7 GFML GLUTEN FRIENDLY MEAL 17 VGML VEGETARIAN VEGAN MEAL
8 HNML HINDU MEAL 18 VJML VEGETARIAN JAIN MEAL
9 KSML KOSHER MEAL 19 VLML VEGETARIAN LACTO-OVO MEAL
10 LCML LOW CALORIE MEAL 20 VOML VEGETARIAN ORIENTAL MEAL

Page 32

2019 QSAI Food Processing Quality (FPQ)

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FOOD PROCESSING QUALITY

Standards & Interpretation Guidelines

Food Provider Version 6.0 – Jan 01 2019

Food Provider Version 6.0 – Jan 01 2019

Food Provider Version 6.0 – Jan 01 2019

Food Provider Version 6.0 – Jan 01 2019

Food Provider Version 6.0 – Jan 01 2019

Food Provider Version 6.0 – Jan 01 2019

Food Provider Version 6.0 – Jan 01 2019

Food Provider Version 6.0 – Jan 01 2019

Food Provider Version 6.0 – Jan 01 2019

Food Provider Version 6.0 – Jan 01 2019

Food Provider Version 6.0 – Jan 01 2019

Food Provider Version 6.0 – Jan 01 2019

Food Provider Version 6.0 – Jan 01 2019

Food Provider Version 6.0 – Jan 01 2019

Food Provider Version 6.0 – Jan 01 2019

Food Provider Version 6.0 – Jan 01 2019

Food Provider Version 6.0 – Jan 01 2019

Food Provider Version 6.0 – Jan 01 2019

Food Provider Version 6.0 – Jan 01 2019

Food Provider Version 6.0 – Jan 01 2019

Food Provider Version 6.0 – Jan 01 2019

Food Provider Version 6.0 – Jan 01 2019

Food Provider Version 6.0 – Jan 01 2019

Food Provider Version 6.0 – Jan 01 2019

Food Provider Version 6.0 – Jan 01 2019

Food Provider Version 6.0 – Jan 01 2019

Food Provider Version 6.0 – Jan 01 2019

Food Provider Version 6.0 – Jan 01 2019

Food Provider Version 6.0 – Jan 01 2019

Food Provider Version 6.0 – Jan 01 2019

Food Provider Version 6.0 – Jan 01 2019

Verification ‘Verification’ means to determine the accuracy of a measuring

Food Provider Version 6.0 – Jan 01 2019

SPECIAL MEAL CODES

MEAL CODE MEAL NAME MEAL CODE MEAL NAME

3 BLML BLAND MEAL 13 MOML MOSLEM MEAL

4 CHML CHILD MEAL 14 NLML LOW LACTOSE MEAL

6 FPML FRUIT PLATTER MEAL 16 SFML SEAFOOD MEAL

7 GFML GLUTEN FRIENDLY MEAL 17 VGML VEGETARIAN VEGAN MEAL

8 HNML HINDU MEAL 18 VJML VEGETARIAN JAIN MEAL

9 KSML KOSHER MEAL 19 VLML VEGETARIAN LACTO-OVO MEAL

10 LCML LOW CALORIE MEAL 20 VOML VEGETARIAN ORIENTAL MEAL

Food Provider Version 6.0 – Jan 01 2019

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