noon’s Post

✨ Have you heard the news? QSAI in collaboration with the Airline Catering Association recently released the Updated Special Meal (SPML) Codes, Definitions & Interpretation Guidelines. This is the most comprehensive international reference on Special Meals for airlines and rail carriers. 👉 Download the updated guidelines at: https://lnkd.in/e2xX3qFz ✨ A comprehensive and complete Technical Report on the Revision of the Special Meal Codes, Definitions and Interpretation Guidelines is also available, and dives deep into the recommendations behind each SPML code. Together, the Report and the Updated SPML Guidelines provide caterers and service providers with the necessary tools to develop SPML menus and ensure compliance. 💭 Have you had a chance to review the changes? Let us know your thoughts in the comments below. #specialmeals #travelindustry #airlines #inflightcatering #specialmeals #travelindustry #airlines #inflightcatering

Importance of Hygiene in Inflight Catering Inflight catering hygiene is crucial for passenger safety, requiring strict protocols, investment in technology, and ongoing staff training to prevent disease and foodborne illnesses. Read More : https://lnkd.in/g8TDw6dp #foodsafety #stafftraining #technologyinvestment

Accidents do happen but there are so many ways of detecting foreign objects in food especially metal, and for airline catering it is crucial to put in control measures and detection. Same applies to uncooked food!

With Meal and 30kg baggage, last 30seats available at best price

In the busy world of aviation, every detail is crucial, especially when it comes to passenger safety and comfort. Airline security seals play a pivotal role in ensuring the safety of onboard catering. Discover their essential features and functions. ✈️🔒 Read more: https://lnkd.in/gwGxixue #AviationSafety #AirlineSecurity #OnboardCatering

Learn why thousands of commercial HVACR/Foodservice companies are switching to Roopairs. Stay Hoppin' #Roopairs #HVACR #Foodservice #ServiceSoftware

It started over a decade ago. Airlines not serving food inflight. Or rather it was not included in the price. If you wanted to eat, you had two options. Bring your own food into the plane or pick from the assortment on the flight. As visibility was limited to what was available or the airline had optimised for food that would last through the day as they had no visibility to the likely offtake, passengers were bringing their own food on the plane. And of course as much of the airline onboard food comprised adding hot water to a freeze dried mixture, it did not make for appetising food. So airlines were losing potential income from F&B , which was built in to their price mechanism anyway. Airport vendors were making the money on food. And worse, as passengers were getting literally anything on the flight the challenges of keeping an aircraft clean jumped. Some food is meant to be consumed sitting on a table with adequate space around and not off a small plastic tray on a bumpy flight, which is why airlines are mindful of what they serve as inflight meals. Besides now passengers were eating when they wanted to eat, not when the airline was serving the food as part of regular inflight service. This meant that now the staff had to continually walk the aisles collecting the trash. Workload for staff gone up keeping the aircraft clean, without commensurate rise in income. I think we will see more airlines do what IndiGo is doing to get a greater share of the inflight F&B spend while better managing the aircraft cleanliness (and passenger convenience) logistics. Curious to see if we will also see rise of full service flights, with appropriate rate adjustments.

Recognizing a shared concern about the limited accessibility of information for passengers regarding in-flight meals, the CEO of FSSAI has instructed all flight caterers and airlines to adhere strictly to sub-regulation 5(10)f and 8(4) of the Food Safety Standards Labelling Display Regulations. #fssai #foodsafety #labelling #display #regulation #airlines

𝗖𝗿𝗼𝘀𝘀𝘄𝗲𝗹𝗹 𝗟𝗼𝗴𝗶𝘀𝘁𝗶𝗰𝘀 𝗶𝘀 𝗮𝗹𝗶𝗴𝗻𝗶𝗻𝗴 𝘄𝗶𝘁𝗵 𝘁𝗵𝗲 𝘃𝗶𝘀𝗶𝗼𝗻 𝗼𝗳 𝗨𝗔𝗘 𝗠𝗶𝗻𝗶𝘀𝘁𝗲𝗿 𝗠𝗮𝗿𝗶𝗮𝗺 𝗕𝗶𝗻𝘁 𝗠𝗼𝗵𝗮𝗺𝗺𝗲𝗱 𝗔𝗹𝗺𝗵𝗲𝗶𝗿𝗶'𝘀 𝗶𝗻 𝗺𝘂𝗹𝘁𝗶𝗽𝗹𝗲 𝗳𝗮𝗰𝗲𝘁𝘀: 𝗘𝘅𝗽𝗲𝗿𝘁 𝗛𝗮𝗻𝗱𝗹𝗶𝗻𝗴: Employing a team of experienced chefs and a live demonstration kitchen to ensure proper handling of food items, separating them meticulously to preserve their distinct aromas and flavours. This approach minimizes the chances of spoilage or waste due to mishandling. 𝗦𝘁𝗿𝗶𝗻𝗴𝗲𝗻𝘁 𝗔𝗱𝗵𝗲𝗿𝗲𝗻𝗰𝗲 𝘁𝗼 𝗙𝗼𝗼𝗱 𝗦𝗮𝗳𝗲𝘁𝘆 𝗥𝗲𝗴𝘂𝗹𝗮𝘁𝗶𝗼𝗻𝘀: Implementing rigorous adherence to food safety regulations to guarantee the highest standards of handling and storage. This ensures that each product maintains its quality throughout the logistics process. 𝗧𝗲𝗺𝗽𝗲𝗿𝗮𝘁𝘂𝗿𝗲-𝗖𝗼𝗻𝘁𝗿𝗼𝗹𝗹𝗲𝗱 𝗙𝗮𝗰𝗶𝗹𝗶𝘁𝗶𝗲𝘀:Operating temperature-controlled facilities to maintain the integrity of products during shipping. By controlling temperature and environmental factors, Crosswell Logistics minimizes the risk of food spoilage, thereby reducing overall waste. By emphasizing meticulous handling, stringent safety measures and maintaining optimal conditions during transportation, Crosswell Logistics contributes significantly to the reduction of food waste, in line with the UAE's ambitious roadmap. 𝗚𝗲𝘁 𝗶𝗻 𝘁𝗼𝘂𝗰𝗵 𝘄𝗶𝘁𝗵 𝘂𝘀 𝘁𝗼𝗱𝗮𝘆 📞 971 4 549 8111 Or 𝗪𝗿𝗶𝘁𝗲 𝘁𝗼 𝘂𝘀: [email protected] #CrosswellLogistics #GlobalConnections #EconomicPartnerships #TradeOpportunities #4PLsolution #LogisticsSecurity #EfficientHandling #HandleWithCare #Dubai #Shipments #Logistics #InnovationUnleashed #LogisticsSolutions #LogisticsExcellence