An airline catering facility floor plan, fully annotated with UK Food Standards Agency (FSA) temperature requirements across all six operational zones:
Zones included:
- Zone 1 – Food Preparation: Hot food ≥ 63°C | Chilled food ≤ 8°C
- Zone 2 – Pre-Chill: Blast chill target +3°C | Legal max ≤ 8°C | Hot food cooled to ≤ 8°C within 90 minutes
- Zone 3 – Loading / Dispatch: Cold carts out ≤ 8°C | Hot carts out ≥ 63°C, with truck dock/airside access
- Zone 4 – Cleaning & Wash: Cart wash tunnel rinse ≥ 82°C (30-second contact time)
- Zone 5 – Dry Storage: Ambient 10°C – 20°C, FIFO shelving
- Zone 6 – Cold Storage: Walk-in chill ≤ 8°C (high-risk foods ≤ 5°C) | Freezer ≤ −18°C
Temperature Danger Zone (8°C – 63°C) is prominently marked — food must not remain in this range for more than 4 hours cumulatively, per UK regulations.
All references align with the Food Hygiene (England) Regulations 2006, EC 852/2004, CAP 740, and HACCPprinciples.