Safety & Hygiene

Building and operating a precisely calibrated system for safety and hygiene

Based on the JAL Group Corporate Policy and food safety principles, we take a wide range of stringent measures to supply safe, reliable and satisfying inflight meals to our customers.

HACCP (Hazard Analysis and Critical Control Point) Measures

Hygiene is strictly controlled at every stage of the process, from menu development and procurement of ingredients through to cooking and supply.

We use the HACCP approach to hygiene management. Our facilities are inspected by governmental and specialist agencies, as well as undergoing our own internal inspections. Any areas for improvement are identified and feedback is provided immediately, resulting in constant improvement.

Our factories are designed to meet global standards for inflight meal production. We distinguish between clean areas and non-clean areas within each factory, and the whole process from food preparation to dishing is carried out in clean areas.

We also have our own laboratories, where specialist inspectors perform microbiological examination of products, ingredients and equipment. Feedback from these tests is used in menu development, selection of ingredients, and in on-site work procedures, resulting in constant improvement.

All our employees are fully trained to comply with hygiene rules and standards, and we also focus on staff development relating to food safety.

Acquisition of "TOKYO FOOD HYGIENE MEISTER" Headquarters Certification (Haneda and Narita Plants)

In March 2017, JAL Royal Catering achieved Headquarters certification under the "TOKYO FOOD HYGIENE MEISTER" food safety certification system, which assesses proactive hygiene management at food facilities.

"TOKYO FOOD HYGIENE MEISTER" is the Tokyo Metropolitan Government's own scheme for independent assessment and visualization of hygiene management based on the principle of HACCP (Hazard Analysis and Critical Control Point) and by the third party's inspection. It actively evaluates proactive hygiene management implemented by food businesses in their day-to-day operations.

This evaluation of JRC's hygiene management methods following the preparation by JRC of a hygiene management manual considered our comprehensive hygiene management system overall, as well as hygiene management at our Haneda and Narita plants respectively, are certified. JRC is the first inflight caterer to be awarded for Headquarters certification.

Safety Measures

Catering trucks are attached to the aircraft and the loading platform is raised to the height of the aircraft door so that our inflight meals can be loaded on board. Great care must be taken when attaching the catering truck, and when raising and lowering the loading platform, to avoid hitting the aircraft.

Safety is the first priority in our procedures for driving, operating and loading catering trucks, to avoid accidents. When operators are learning to drive and operate catering trucks, they undergo around three months of one-to-one training, followed by three in-house tests to ensure they are familiar with the procedures. Other safety procedures, including safety patrols, incident drills and risk assessment training, are incorporated into our daily work.

This ongoing repetition of safety checks and training is the only way to ensure safety.
We are committed to providing safe and delicious inflight meals, by incorporating safety procedures into our work on a daily basis.

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