149 O N E R E P O R T 2 0 2 2 OVERVIEW BUSINESS OVERVIEW AND PERFORMANCE CORPORATE GOVERNANCE FINANCIAL INFORMATION SUSTAINABLE BUSINESS DEVELOPMENT Food Safety Regulation Over 1 million in-flight meals are served to passengers by Thai AirAsia each year, making it a priority that each meal meet all four dimensions of safety; physical, biological, chemical and allergenic, in accordance with the Good Hygiene Practice (GHP) requirements of the CODEX standard. Thai AirAsia’s In-Flight Service unit was verified by the British Standards Institution as meeting its latest requirements in 2021. Overall In-Flight Services Process Airline Catering Operation Chain Delivery of Products and Receiving RTE-Perishable Meals are delivered on daily basis and use Day-by Day. All products are stored in designated areas depends on type of product Products Packing and Dispatch All kinds of products are packed in Carts or oven according to type of product and specification. OTY of products depends on Pre-Booked number, Standard Par level, Promotion. Forecast Meal and Ordering Meals Planner will calculate and forecast all meals for uplift both PBM & Commercial Meal then order to Supplier / Food Manufacturers for production. For F&.B and Merchandise will calculate on stock and reorder point Transportation and Servicing All Product carts, Amities, that going to used on-board are loaded into catering truck for uplifting to Aircraft. each Carts/Oven are stored in Aircraft Galley acc. to position and Aircraft Types. Offloading and Returned Once Aircraft landed at airport, all product carts will be returned to warehouse for cleaning and manage food waste. All leftover perishable food will be discarded. Cleaned equipment will be re-used for meal packing 01 02 03 04 05
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