A. Lab Testing – Laboratory testing of 1. Food products are conducted as per the airline requirement. 2. As part of hygiene monitoring swabs are taken for employees as well as of equipment. 3. Raw material are tested on random basis. 4. Water is tested as per the weekly schedule.B. HACCP related work – From raw material receiving to dispatch of the products all activities are monitored based on HACCP guidelines.C. Personal Hygiene – Monitoring of personal hygiene based on personal hygiene policies.D. Monitoring of total hygiene of the unit – Hygiene activities are done by stewarding department which is monitored and corrected if any deviations.E. Pest control activities – This is outsourced which is monitored and controlled by QA department.F. Training of the staff – Training of the employees in the entire unit is scheduled on monthly on a. Personal Hygiene b. Food Safety etc.

Handling customer queriesEnsure Quality Assurance complianceUnderstanding of Food Allergens and categoriesDocumentation and analysisRaw material mappingSpecification creation and analysis for raw materials