INTERNSHIP PRESENTATION AIR CATERING.

BY -ATHIRA MOHANAN (16)

-ROCHITA DATE (19)

WHAT IS AIR CATERING??? An airline meal or in-flight meal is a meal

served to passengers on board a commercial airliner. These meals are prepared by airline catering services.

DEPARTMENTS HYGIENE. PRODUCTION. OPERATION. ADMINISTRATION.

HYGIENE1. PERSONAL HYGIENE.2. SANITARY PRACTISES Purchase of raw materials Storage of raw materials Cooking Serving Pest control General cleanliness.

PRODUCTION1. BAKERY2. PASTRY AND CONFECTIONARY3. COLD KITCHEN4. FRUITS AND VEG PREP5. MEAT AND SEA FOODS6. HOT KITCHEN7. VEG AND NONVEG PORTIONING

OPERATION1. WASHING DEPARTMENT2. EQUIPMENT HOLD DEPARTMENT3. TRAY SETTING AREA

JOURNEY OF FOOD

QUALITY ASSURANCE IT IS A PART OF HYGIENE DEPARTMENT. ALL MICROBIOLOGICAL AND CHEMICAL

ANALYSIS ARE CARRIED OUT BY THIS DEPARTMENT.

DAILY SAMPLING PLAN MICROBIOLOGICAL TESTS FOR FOOD SAMPLES/

RAW MATERIALS (15 SAMPLES). MICROBIOLOGICAL TESTS FOR WATER AND ICE. HAND SWABS. EQUIPMENT SWABS. CHEMICAL ANALYSIS OF WATER. (HARDNESS,

CHLORINE)

MICROBIOLOGICAL TESTS FOR FOOD SAMPLES

TOTAL BACTERIAL COUNT COLI FORM COUNT E-COLI S. AUREUS SALMONELLA

SWAB TESTS TWO MEDIA ARE USED FOR SWAB TESTS. MAC –CONKEY’S AGAR: FOR HAND SWABS. SOYABEAN CASEIN AGAR: FOR EQUIPMENT SWABS.

PROCEDURE: STERILIZED CONTACT PLATES ARE ARRANGED. THE MEDIA IS POURED ON THE PLATES TILL THE UPPER BRIM. THIS IS DONE BECAUSE THE SURFACE OF THE MEDIA CAN COME IN CONTACT WITH THE SURFACE TO BE TESTED

CHEMICAL ANALYSIS OF WATER FOR TOTAL HARDNESS: TO ANALYSE THE

TOTAL HARDNESS OF WATER FROM THE TAP WATER OF ANY SECTION.

FOR CHLORINE CONTENT: TO DETERMINE THE CHLORINE CONTENT FROM THE TAP WATER FROM ANY SECTION.