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In-flight Meal Safety Control

Compliance with Laws and Regulations

All EVA Air’s in-flight products for cabin service conform to the laws and regulations. EVA Air has specifically elaborated on required laws and regulation in its bidding announcement. For example, food containers are required to meet the food utensil, container and package sanitation standards and regulations prescribed by the Ministry of Health and Welfare, Executive Yuan. In 2015, EVA Air has neither violated the health and safety laws and regulation for the related products and services, nor sold prohibited or disputed products.

In-flight Meal and Airline Catering Management

EVA Air follows the World Food Safety Guidelines and Hazard Analysis and Critical Control Points (HACCP) to manage the in-flight meal safety control. All airline catering companies are required to comply with these regulations, such as food supplier management, personal hygiene, staff training, pest control, cleanliness and environmental hygiene. From the food source, delivery, storage and cooking to loading on board, all steps are under strict control to ensure the food safety and quality. In 2015, there was no violation of laws and voluntary standards by EVA Air that could bring about health and safety impacts.

In 2015, the quarterly in-flight meal availabilities are: 99.994% (99.992%) for Business Class and 99.998% (99.995%) for Elite Class and Economy Class. The execution of airline catering hygiene inspection in 2015 was 100%. The target of meal availabilities of 2016 are: 99.992% for Business Class and 99.996% for Elite Class and Economy Class. The execution of airline catering hygiene inspection in 2016 is 100%.

There are 36 airline caterers provide in-flight meals for EVA Air in 2015. They were all qualified suppliers and passed the relevant certifications, including: HACCP, ISO22000, ISO9001, ISO14001,

Food Safety Control of In-Flight Meals

Evergreen Sky Catering Corporation, the In-Flight meal supplier for EVA Air in Taiwan, has a very strict standard procedures of food safety control. Here are the 7 steps: raw material testing, delivery truck control, low temperature preservation, food and tableware cleaning,cooking control, meal quality control, temperature control of aircraft loading.


Raw Material Testing

All raw materials are procured according to the procurement standards. Upon receiving raw materials from the vendors, we check the package, expiry date, foreign objects, impurities and other potential contaminants to ensure that there is no sign of spoilage or unsafe food (e.g. taste, color and texture) . Temperature measuring and random testing are conducted thereafter.)




Delivery Truck Management

All food delivery trucks must be clean, well-maintained and fully functional (i.e. no odor, trash, dirt, pest, rust or corrosion). The temperature control of the delivery trucks must be kept in the best condition to maintain the food quality.


Low-Temperature Preservation

The basic principle to handle the raw material is “First in, First out”. Those raw materials will be separated and labeled by boxes, baskets, pallets and trucks. These processes are conducted from we purchase the items, then we unpack, storage, prepare and cook the food, until we despatch them. All food preservation is followed the standard cold storage temperature control for chiller and freezer.


Food and Tableware Cleaning

First, all ready-to-eat vegetables and fruits are washed to clean the surface, then soaked in water containing 50-100ppm of chlorine for 1 to 5 minutes for disinfection.Last,. rinsed with drinking water (0 ppm of chlorine residual) till they visually cleaned. The cookware and tableware cleaning should meet the sanitation and safety requirements. For example, the temperature of the cleaning machine should higher than 82°C, use the heat-sensitive paper to check the surface temperatures of the equipment, utensils and tableware are over 71°C. Random daily microorganisms tests must be conducted for water and ice cubes, including chlorine residual, turbidity, total hardness, plate count, Coliform bacteria and E. coli.

Cooking Control

There are standard procedure guidelines for hot food cooking and temperature control:


Meal Quality Control

We keep close tabs on the daily cooked food to make sure the meal quality, the control procedures including:


Temperature Control of Aircraft Loading

We follow the standard rules made by Quality & Safety Alliance for In-flight Services (QSAI), Food Processing Safety Standards (FPS), Food Processing Quality Standards (FPQ) and IFSA/AEA World Food Safety Guidelines to monitor and control the temperature of loading meals to the aircraft. For instance , the surface temperature of potentially hazardous food does not exceed 5°C; maximum 3 hours for meals taking out from the chillers to scheduled departure time.

Intellectual Property Rights Statement

Please contact us if you have any questions and comments regarding our Intellectual Property Statement.