ITCA Update


ITCA Food Safety Management Workshop


ITCA director Luciano Rossi reports: We are pleased to thank Kazakhstan’s flag carrier Air Astana for its continuing generous support for our programmes. The airline has become a major contributor to ITCA food safety training for staff and delegates from within Kazakhstan and the region. Two courses have now been sponsored by the airline in the last three years, with the maximum number of delegates attending on both occasions. The latest workshop held in Almaty was sponsored in its entirety by Air Astana. The course was specially designed by ITCA’s education consultant and food safety tutor Colin Banks. Colin was supported by Mrs Zhanna Kystauova, Air Astana’s catering supervisor, who arranged translation and coordination enabling the delegates to receive maximum value from the experience. The October 2010 course was held at the Alma


Ata hotel, where the efforts of Air Astana’s catering department resulted in one of the largest ever number of delegates; a milestone which will be difficult to follow. In all, a total of 37 delegates attended from local caterers and from various departments of Air Astana including both ground staff and flight attendants. We were also delighted to welcome Air Baltic’s


inflight quality supervisor. ITCA’s thanks and appreciation go especially to Air Astana’s manager catering and logistics Graham Hobbs, and to his entire department whose contribution made this event possible. Colin Banks, who reports below, was highly impressed by the enthusiastic participation of the delegates. The course can only enhance standard operating procedures already in place, while such training can only be viewed as a business investment. Air Astana stated that it is willing to work closely


with ITCA again in the future and is ready to support other ITCA events in the region, if and when these are considered. A full report on the event has been submitted to


the ITCA Board of Directors for further discussion. as a business investment.


110 www.onboardhospitality.com


How are your food safety standards? Colin Banks, ITCA’s education consultant and food safety tutor, poses some important questions: • Are you prepared to deal with food safety related incidents in your company? • Would your team be in a position to prove due diligence in any allegation of food poisoning or food contamination? • Have you analysed the impact an outbreak of bacterial food poisoning in your company would have in terms of reputation and the financial penalties through compensation? Since leaving British Airways some 10 years


ago I have continued to support airlines and the catering industry in their day-to-day monitoring of their food safety management services and standard operating procedures. Sadly, for economic reasons, we are witnessing


the loss of expert support and an acceptable control service to ensure environmental hygiene is maintained. We are very much into the world of paperwork auditing and unannounced hygiene inspections. We find on-the-job and continuous support training sadly lacking. We


see great emphasis on obtaining, in most cases at great expense, QA accreditation from registered organisations, and yet we are still seeing failure in HACCP concepts and basic food safety and environmental issues. ITCA over the years has successfully dealt with these issues by hands-on motivation and support in the workshops that have been successfully held to date. We must have had over 1000 delegates attending these workshops in the last 10 years. We have learnt a great deal from our delegates


and our work in the industry. We aim to bring all of those issues back to our workshops and we don’t see language as a barrier to training, as proven in our last successful workshop in Almaty. We give our delegates ample opportunity to


share their concerns and participate in group work and case study projects in the time allowed. Time is money, so we work hard to ensure that we can run these workshops at a reasonable cost for delegates. We are always striving to increase the variation of subjects and in the next two years we hope to attract more members from the supply chain. Certainly, we are keen to get cabin services on board. Hoping to see you soon at a workshop!


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