Set up HAL-Q system for Airline Kitchens.

 Wednesday, February 21, 2024 – time 9:00 a.m. – 4:00 p.m.

The Halal Science Center Chulalongkorn University (HSC), led by Assoc. Prof. Dr. Winai Dahlan, Founding Director of HSC accompanied by Dr. Anat Denyingyhot, Assistant Director on Halal Research and Innovation, Dr. Pornpimol Mahamad, Assistant Director on International relations, Mr. Erfan Waehama, Head of External Agencies Services Ms. Suwainah Sai, Mr. Anat Matimu, Science Service Officer and Ms. Achiraya Yarangwong , secretary, supervised the training Phase 2 for  executives and quality assurance staff at Bangkok Air Catering Co., Ltd. and Don Mueang Air Catering Co., Ltd. Online through Zoom. It was well received by Mr. Mohammad Farran, general manager of the Management team and quality assurance department. 

Morning session was on the topic “Halal food preparation and special food for aviation kitchens”, lectured by Assoc. Prof. Dr. Winai Dahlan, about General knowledge on Halal product quality control and preparation of special airline menus followed by afternoon session with a topic “Management system to guarantee and be responsible for the Halal condition of products and services (HAL-Q system)” lectured by Mr. Erafan Waehama, Science Service Officer. The training was well received and good cooperation from executives and quality assurance staff.

The HAL-Q standard is a basic guideline in producing Halal products including controlling production to various steps from a process of receiving raw materials, production process, storage and delivering, all of which to build confidence among consumers on halal products emphasizing on hygiene and food safety as well as a compliance with Islamic provisions.

Bangkok Airline Catering Company (Suvarnabhumi) has the scope of being a food production and preparation kitchen for Business Partner airlines of more than 34 airlines including Bangkok Airways, Emirates, AirAsia, Turkish Airlines etc., of approximately 400 employees with 33 Muslims, and a production capacity of 35,000 meals per day.

The next training course is to be the 3rd phase of HAL-Q system on consultation.

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