Cold Chain Management in airline catering production Jennifer Ziegler, Director Food Safety, LSG Service Holding AG

1 | Cold Chain Management in airline catering production Overview of LSG Group Activities

Airlines Train operators Retailers

With airlines and Active in the rail Tasty ready-to-go passengers in our sector for over a snacks and meals heart for over 70 decade, we can created to appeal to years, our experience support you with all consumers in cafes, and dedication is your onboard service supermarkets or other unmatchable needs outlets

2 | Cold Chain Management in airline catering production Our worldwide presence

3 | Cold Chain Management in airline catering production Airline catering: examples & quantities

. > 200 catering facilities globally . Based in 51 countries . 700 chefs . 66.000 meals / hour

4 | Cold Chain Management in airline catering production Overview of CCM challenges in airline catering

. Challenge 1: Creating & using global standards . Challenge 2: Managing local differences . Challenge 3: Availability and use of resources . Challenge 4: Monitoring of time & temperature . Challenge 5: Customer needs

5 | Cold Chain Management in airline catering production Challenge 1: Creating & using global standards

Those standards ensure . One food safety standard for all catering locations

. Maintaining the cold chain Within LSG, we use throughout food storage and global standards in production airline catering . The flexibility to incorporate production! stricter local legal requirements . In accordance with industry standard “World Food Safety Guideline in Airline Catering” (WFSG)

6 | Cold Chain Management in airline catering production Challenge 2: Managing local differences

Main local differences . Catering facilities design . Equipment . Local legislation Let’s have a deeper . Staff availability and skillset look into the . Different supply chain standard design of capabilities our facilities!

7 | Cold Chain Management in airline catering production Example: Layout of catering facility

Catering Information . Airline catering is a unique form of catering . Based on a cook & chill approach . Multiple steps of preparation and chilling . Layout of catering facility adjusted to fit the process

8 | Cold Chain Management in airline catering production Challenge 3: Availability and use of resources

Resource challenges . Availability of  Staff  Raw materials Let’s have a deeper  Energy supply look into the . Efficient use of resources, e.g. availability of raw  Staff materials!  Raw materials  Energy

9 | Cold Chain Management in airline catering production Example: Availability of raw materials

Raw materials Solutions . Availability of: . Variety of products, incl.  Certified & qualified suppliers restricted components  Stable quantities of products . In-sourcing of certain processing steps, e.g.:  Chilled food supply chains  Use of un-processed

agricultural products

 Own butchery . Green-house project . Use of temperature loggers in supply chain

10 | Cold Chain Management in airline catering production Challenge 4: Monitoring of time & temperature

Monitoring requirements . Efficient  monitoring  measuring Let’s have a deeper  maintaining look into the  documenting requirements for time and temperatures across time & temperature! the entire supply chain

11 | Cold Chain Management in airline catering production Standard: Temperature requirements

Time / Temperature requirements (based on WFSG) . Receiving temp: ≤ 8°C . Cold storage: ≤ 5°C . Food handling  < 5°C: no requirement  ≥ 5°C to ≤ 15°C: < 90 min.  ≥ 15°C to ≤ 21°C: < 45 min.  ≥ 21°C: food temp. ≤ 15°C + < 45 min. . Food heating, rapid chilling: safety standard . Dispatch: ≤ 5°C . Dishwashing: ≥ 71°C

12 | Cold Chain Management in airline catering production Example: Monitoring of time & temperature

Monitoring temperature requirements I . Cooled / chilled delivery of raw material . Monitoring of food temperatures with infrared or probe thermometers . Control of temperatures in cooled environments, ideally with auto-alarm . Mainly paper-based documentation . Cooled / chilled delivery of products to customer

. Continuous training of staff!

13 | Cold Chain Management in airline catering production Challenge 5: Customer needs

Customer satisfaction . Highly specific and individual customer demands . Incorporation of new customer requirements and similar businesses, such as:  Train catering  Retail  Coffee shop . Upon requirement: BRC / IFS / ISO 22.000

14 | Cold Chain Management in airline catering production Air Canada Air China Air France Air New Alitalia All Nippon American Asiana KLM Zealand Airways Airlines Airlines

British Airways Brussels China Eastern China Southern COPA Airlines Dragonair Egyptair Iberia Airlines

Etihad Hainan Japan jetBlue LATAM Lufthansa Monarch Airlines Airlines Airlines Group

Qantas Qatar Ryanair Saudi Arabian Sichuan Airlines Singapore Spirit Airlines Sun Express TAAG TAP Portugal Airlines Airlines Angola Airlines

Thai Intl. Thomas Cook Thomson Turkish Virgin America Virgin Atlantic 7 Eleven Starbucks Airways Airways Airlines

Customers whose customers can enjoy a better day

15 | Cold Chain Management in airline catering production !

Thanks for your attention – have a safe trip home!

16 | Cold Chain Management in airline catering production