Quality assurance and food safety managers at flight kitchens
Airline customers audit the plan, and a weak critical limit or an unsigned monitoring record shows up quickly.
Course snapshot
CourseHACCP Hazard Analysis and Critical Control Points Training
DurationHalf Day
Validity2 years
CertificateiMost (not FoSTaC)
DurationHalf day
Certificate valid2 years
FeeAsk our team for the current fee
Mumbai to KochiAbout 2 h by air
Three Mumbai kitchens, one method
Mumbai feeds people in very different ways, and HACCP is the one method that works for all of them. TajSATS, which runs the flight kitchen at Chhatrapati Shivaji Maharaj International Airport, also opened a second one inside Navi Mumbai International Airport; in October 2026 it described a capacity of 7,500 meals a day and more than 40 departing flights served, and said the kitchen works to HACCP, ISO 22000 and FSSAI requirements. Those are the operator's own statements, but they show what airline customers expect from kitchens in this trade.
Offshore catering is a different problem. ONGC's Mumbai High project includes living quarters platforms, such as the 120-person NQL platform that L&T Hydrocarbon Engineering was awarded in January 2021, and wherever people sleep offshore, someone has to feed them. Food for those platforms is prepared onshore, held, transported and often reheated, so temperature control and traceability are the critical points, and the contractor cannot simply send a replacement batch tomorrow.
Onshore regulation sets the baseline. FSSAI's hygiene guidance says licensed food businesses must run a food safety management system built on HACCP and prerequisite programmes, and in Maharashtra the state licence is granted by the Commissioner of Food Safety through the FDA. The FoSTaC scheme separately expects licence holders to have a trained and certified food safety supervisor for every 25 food handlers or part of that number. Our course teaches how HACCP thinking works. It does not replace those requirements, so ask your compliance team what your licence needs.
Flight kitchens at CSMIA and NMI
One operator runs both airport kitchens; the Navi Mumbai unit is described as serving more than 40 departures a day.
Offshore living quarters platforms
Mumbai High has accommodation platforms, including a 120-person unit ordered in 2021, so onshore caterers feed people far from shore.
FSSAI hygiene guidance
Licensed businesses are expected to maintain a food safety management system built on HACCP.
Maharashtra FDA
Its Commissioner of Food Safety grants state licences; which licence applies depends on your turnover and business type.
Mumbai roles that build or maintain a HACCP plan
Catering contractors preparing for platforms and vessels
Meals travel for hours and may be reheated offshore, so holding, transport and reheating each need a defined limit.
Executive chefs and central-kitchen managers
A kitchen supplying several outlets or institutions needs one team to own hazard analysis, not each chef working to habit.
Hospital and canteen food service supervisors
Vulnerable diners and large batches raise the cost of a single failed control.
HACCP, food safety for catering, or FoSTaC
These are three different things, and a Mumbai kitchen often needs more than one. HACCP is the method for finding hazards and setting critical control points. Food Safety for Catering, also an iMost half-day, is the wider course on hygiene, cleaning, contamination and temperature; it touches HACCP but spends more time on daily kitchen practice. FoSTaC is FSSAI's own training and certification programme, delivered through its authorised partners. If your licence or your client's contract names FoSTaC, that is a separate certificate. Choose HACCP when you are writing or reviewing a plan, and the catering course when you are training the food handlers who run it.
Food Safety for Catering Training →
You need to train kitchen staff in hygiene, cleaning, contamination and temperature control.
Risk Assessment Training →
The hazards you worry about are workplace injuries such as burns, slips and manual handling, not food safety.
The five modules, set in a Mumbai kitchen
The half day combines classroom teaching with practical exercises and case studies. Assessment is continuous, through participation and practical work, followed by a short end-of-course evaluation. A certificate of completion is issued to those who pass.
- 01
Introduction to HACCP and food safety
Why HACCP exists, a summary of international frameworks such as Codex Alimentarius, and foodborne illness. Useful if your customers are airlines or operators that audit to those frameworks.
- 02
The seven principles of HACCP
Hazard analysis, critical control points, critical limits, monitoring, corrective actions, verification and records. You practise on the controls that matter in high-volume kitchens: cooking, chilling, holding and reheating.
- 03
Risk assessment and hazard identification
Flow diagrams and hazard identification for a process that moves from receiving through storage, preparation, packing and dispatch.
- 04
Developing and implementing a HACCP plan
Choosing the team, defining the scope and building the plan step by step, with case studies. A plan for plated meals differs from one for packed meals sent offshore.
- 05
Monitoring, verification and continuous improvement
Documentation, auditing, and what to do when a record shows a limit was missed. Includes case studies of HACCP failures and the corrective actions that followed.
For Mumbai flight kitchens, caterers and institutional food services
Food businesses here usually send a small core team, such as a quality lead, a production head and a chef, so that the plan has owners on every shift.
Standards that shape training in Maharashtra
FSSAI licensing and Schedule 4Licensed food businesses are expected to have a food safety management system based on HACCP and prerequisite programmes; a catering section exists in Schedule 4.
FoSTaCFSSAI's own programme; licence holders should have a trained and certified food safety supervisor for every 25 food handlers or part thereof. This iMost course is not FoSTaC.
Maharashtra FDAIssues state licences through the Commissioner of Food Safety; check the current turnover band with the authority.
What employers commonly ask for
| Course | Requirement note |
|---|---|
| HACCP Hazard Analysis and Critical Control Points Training | Useful for the people who write and verify the plan; the client or licence conditions decide what else is needed. |
| Food Safety for Catering Training | For the kitchen team that carries out the controls every day. |
Planning a group booking
- A company account at portal.imostacademy.in/register brings team logins, contract pricing, group bookings and certificate tracking.
- Billing is in rupees with GST, purchase orders are accepted, and credit follows an assessment.
- No fee is printed for this course, so ask our team for the current figure, and a group rate if you are sending several people.
Operators and clients set their own requirements; confirm with your contract or HSE department.
Mumbai to Kochi for a half-day course
We are based at Njarakkal on Vypin island, a short drive from Kochi's airport after the two-hour flight from Mumbai.
BOM or NMI to Kochi
IndiGo, Air India and Akasa Air list direct BOM to COK flights, and IndiGo and Akasa Air list NMI services. Check the airline for your dates.
Cochin airport to Njarakkal
The airport is about 40 km away and a taxi takes around an hour. From Ernakulam Junction the Goshree bridges cut it to 15 km.
Konkan Railway
A day or more each way, which is long for a half-day course.
Planning around a kitchen's production schedule
- 1
Pick the team
Choose people who will own the plan, not only those who can be spared. A kitchen rarely benefits from a certificate held by someone who never touches the process.
- 2
Ask for the fee and dates
Write to our team on WhatsApp (+91 8075 787307) or at info@imostacademy.in. The fee is confirmed on request, along with open dates.
- 3
Check what your licence requires
Ask your compliance adviser whether FoSTaC or any client-specific training is also needed, and plan those separately.
- 4
Fly in, sit the half day, return
Land the evening before and fly home that evening or the next morning, so production is covered for as short a window as possible.