There are more than 100 workers in the factory here, who process about 6000 servings of food every day. When entering the processing workshop, you must be strictly disinfected, wear disposable gloves, hats and special clothes to ensure that there are no omissions before entering the workshop. The production workshop is divided into cold dish workshop and hot meal workshop. In order to prevent food from mixing and spoiling, the two workshops do not circulate with each other.
The catering of each airline is customized, and the menu will change according to the distance of the flight. So although everyone is only responsible for more than 60 meals a day, the employees on the production line are still very busy.
Each meal is marked with the source of raw materials, processing process, number of persons in charge, approval certificate and production date.
Airlines will customize the diet according to the needs of the flight that day, and the receiving process is also very complicated. Only certified food will eventually be transported to the plane.
Due to the particularity of aviation, some special foods need special processing. For example, fish bones cannot be brought into the engine room, and bones are not allowed to be brought into the engine room. Therefore, fish bones will be removed from the diet together with fish in advance. Meat is the same, it can't have bones. Therefore, it is impossible to chew bones on the plane. This is how such a delicious airport meal is made. I hope every passenger will cherish the food he ate on the plane.