To ensure that customers are enjoying meals and beverages served in flight our flights and in lounges around the world, The JAL Group considers it extremely important that the food we offer them must be safe and reliable through a strict food production and management process. We shall continue to deepen our activities for food safety and reliability in order to delight the customers.
JAL in-flight meals are produced by over 40 catering companies in Japan and overseas under strict quality control measures.
To assure customers that each catering company is operated properly through HACCP implementation(*1), JAL conduct a specialist team of sanitation management who visits each catering company several times a year, audits over 140 check points and issues instructions on sanitation and hygiene. The team asks each catering company to submit an Action Plan (improvement plan) in response to findings and instructions, and check the plan. As for daily sanitation management, JAL staff at each airport conduct quality control and give timely instructions to each catering company. Aiming for a higher level of sanitation management at the next audit, JAL's specialist team and catering company continuously endeavor to enhance food safety and reliability. (*1)HACCP: Hazard Analysis and Critical Control Point. HACCP predicts hazards in the overall food chain process from receipt of ingredients to production and delivery of food, identifies critical control points to prevent hazards, and constantly monitors the process to proactively prevent risks.
Diverse cultures and foodstuffs are leveraged to convey the excellence of JAL's values and Japanese cuisine. We also listen carefully to customer feedback and rigidly control and enhance quality through periodic inspections around the world based on clear quality standards.
To meet requests from customers with food allergies, JAL Group has tied up with Tsuji Anzen Shokuhin Co., Ltd. (Tsuji Foods Ltd.) (*2) from May 31, 2009 to serve JAL original in-flight menus for allergy sufferers on international flights. If you request a minimal allergen meal, please inform us 96 hours prior to the departure time of your flight.
Peanuts and substances derived from peanuts (oil) are not used in in-flight meals served on JAL Group (*) international and domestic flights. However, we cannot guarantee that the in-flight environment will be completely peanut-free, as exclusive production lines cannot be built in catering or food factories, and consequently cross-contamination cannot be eliminated. Furthermore, it is difficult to restrict other passengers not to carry peanuts or products containing peanuts onboard.
For the passengers with fears of suffering an allergic reaction triggered by even small particles of peanuts, JAL Group will take measures in consideration of the cabin environment, such as cleaning areas close to the passenger's seat. Passengers who require special cleaning shall be requested two weeks prior to the departure date.For details of measures for peanut allergies and the method of application, click here.(PC)
Allergen information is available for in-flight meals departing EU countries. Please ask cabin attendants.
[14 allergen substances/products for which labelling is recommended by law in the EU]
Grains containing gluten (wheat, barley, oats, etc.), crustacean, eggs, fish, peanuts, soybean, milk/dairy products, nuts (almond, hazel nut, walnut, cashew nut, pecan nut, Brazilian nut, pistachio nut, macadamia nut, etc.) celery, mustard, sesame, sulfite, lupines, mollusk