ANA Catering Service, which is responsible for planning and providing inflight meals for All Nippon Airways (ANA) as well as a growing number of customer airlines, had its Narita Facility obtain EU HACCP (Hazard Analysis and Critical Control Points principles) as an “export fishery food handling facility for the EU” on March 19 2020.
Exportation began from December 1 2020 by utilising the production capacity generated at its Narita Plant due to the prolonged reduction of flights due to the influence of Covid-19. Consequently, this will allow the increase of manufacturing and export capacity of domestically produced inflight foodstuffs departing from Europe
EU HACCP defines EU hygiene standards from production to processing and distribution when exporting foodstuffs to the EU. EU HACCP is required by any company wanting to export products into Europe. It requires a lengthy series of stringent approvals and is part of EU legislation covering the production, processing and distribution of food for human consumption. The ultimate goal is to give ANA and other customers an “Even Truer Taste of Japan” by making available in Europe authentic Japanese ingredients. Furthermore, many fish species popular in Japanese cuisine cannot be caught in European waters, making it previously impossible to offer them on flights departing the continent. EU HACCP Certification now ensures delicate dishes can be served as intended, with Japanese spices and ingredients, and passengers can savor dishes otherwise unavailable inside the EU.
The menus that have been certified include: Seaweed salt-grilled striped jack; Salt-grilled-striped jack with sesame; Grilled striped jack with soy-based sauce; Japanese sake-grilled striped jack; Grilled striped jack with soy-based yuzu citron sauce; Salt-grilled sea bream with sesame; Grilled sea bream with soy-based yuzu citron sauce; Japanese sake-steamed sea bream; Seaweed salt-grilled yellowtail; Grilled yellowtail with soy-based yuzu citron sauce and more.