Customers experience ANA through the food, beverages and refreshments provided in aircraft cabins and lounges, making them important elements of customer evaluation of ANA.

Today our inflight meal service has evolved from just simply serving tasty meals?to?satiate?the?appetite?of our customers, to being one of our products?that deliver joy?by serving meals produced with reliably procured materials, in a relaxing, hospitable environment.

Catering Operations

Catering operations encompass procuring, cooking and processing in-flight meals, and cleaning, safely storing, loading and unloading utensils, beverages and other service items used in the aircraft cabin. At airports, catering companies provide day-to-day catering operations to airlines.

ANA's in-flight meals are produced and loaded onto aircrafts at every airport ANA is serving by catering companies in contract with ANA.

ANA Catering Quality Program (ACQP): ANA's Quality Control System

In order to ensure food safety and meal quality and thereby create satisfied passengers, ANA considers it necessary to manage our in-flight meals under our own organizations. To meet this principle, ANA's certified auditors and chefs visit all of the contracted catering companies in Japan and overseas every year to provide them with directions based on ANA's unified health and safety standards for in-flight meals and in line with ANA's unique concept and standards. In addition, we have dedicated staff in charge of food safety at ANA service airports. Moreover, regular audits are conducted by external specialists for a more objective assessment of catering companies.
With regard to lounges managed by ANA, certified auditors inspect and supervise on regular basis. Lastly but not least, we liaise with dedicated agencies in performing regular water quality inspections to ensure quality management is in place in providing safe in-flight water to our customers.
We share the results of these activities internally to formulate and implement specific measures to maintain and improve the quality of our in-flight meals. In addition, periodic reports on food safety are submitted to the Board of Directors.

ACQP uses the following three perspectives in a quality control system that employs a PDCA cycle:

  • In-flight and Lounge Food Safety;
  • Quality of Taste ensuring deliciousness;
  • Safe, quick and punctual aircraft loading and unloading and control of service items.

ANA CATERING QUALITY PROGRAM There are Rules & Manuals as General Policy. Then Management Review of Director Board. Caterers operate their Daily Operations following the review. Quality Mng committee Monitor & Improve. Then Audit & Advice came. Management Review again conducted if needed as a result of Monitor & Improve or Audit.

Focused on Food Safety and Quality of Taste

ANA's food safety standards for catering companies are more rigorous than those generally employed in the in-flight catering industry. In collaboration with our catering contractors, we implement detailed standards not only for handling and cooking food products in a hygienic manner but also for food safety prerequisites based on the so-called "5S" initiative (named for five Japanese S-words-seiri, seiton, seisou, seiketsu and shitsuke-corresponding to "organization," "tidiness," "cleaning," "hygiene" and "discipline").

ANA also has an uncompromising commitment to the quality of taste of in-flight meals. In order to maintain and improve the quality of in-flight meals for flights departing from airports outside Japan, ANA assigns dedicated chefs in charge of Japanese and western-style meals to provide directions to all contracted catering companies outside Japan.
Humidity and air pressure in the in-flight environment are different from those on the ground for taste and food texture.
In addition, since in-flight meals are served in a special way in which cabin crew reheat mostly pre-cooked meals using limited in-flight equipments,
refrigerated storage management is very important for hygiene, and high skill is required of the chef to maintain a high level of taste quality.

ANA chefs who are in charge of directions prepare menus with these issues on mind. They visualize good taste by breaking it down into dozens of categories, then give directions of the preparation methods to the chefs of catering companies.
We also adopt catering companies' proposals for menus that utilize local ingredients in an effort to provide a wide variety of in-flight meals for our passengers.
In particular, in order to provide enjoyable Japanese meals during flights originating from outside Japan, ANA chefs who are in charge of giving directions work continuously together with chefs from catering firms to offer authentic Japanese flavors using the limited ingredients available overseas. These processes are perfected through a system of trial and error.

ANA is committed to providing high quality in-flight meals focusing on food safety and security first.

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