In-Flight Catering: AREAS optimizes its QHSE standards with Eezytrace

Introduction

AREAS is France's leading multi-brand travel catering group, with 600 outlets in 4 markets: airports, railway stations, freeway service areas and leisure centers.

Their expertise lies in operating brands and franchises in a limited space and time, where customer volume can triple in a matter of minutes.

AREAS, in its In-Flight Catering business, relies on the HACCP Eezytrace application to digitize and optimize its traceability, temperature management and cleaning processes, thus meeting airline requirements and QHSE standards, while improving its operational efficiency. To adapt to this activity, the digital solution was expected to : 

• be simple and intuitive to be easily adopted by users;
• that it saves time and money;
• it enables real-time management of activities.

Lucile Dartigues is currently QHSE Manager at Bordeaux airport, where in-flight catering is managed by Areas France. She explains to us the importance of applying HACCP to this activity.

In-Flight Catering: from receipt of raw materials to on-board delivery

"As part of our air catering business, we prepare meals mainly for aircraft crews and passengers. For passengers, we mainly manage frozen foods: reception, negative cold storage, and trolleying to the aircraft. 

We also carry out specific preparations, as well as VIP services on request, which can be carried out in the morning for the afternoon. Our production chain runs from receipt of raw materials to delivery to aircraft."

Reception and preparation

"Before, as soon as we received our raw materials, we had to keep the goods labels and handwritten declarations. Today, we simply take photos of the goods as soon as they are received: this greatly simplifies the process and potential claims with suppliers."

Fruit and vegetable disinfection

"Fruit and vegetable disinfection management is made easier with much faster chlorine concentration tests."

Temperature monitoring

"Temperature recording in cold rooms, preparation and assembly laboratories is also done in the application. This guarantees more secure information storage. Eezytrace is also used to manage rapid cooling, but also for dishwasher readings. All these temperature readings are faster."

Cleaning

"We record all cleaning operations in Eezytrace. 

Cleaning processes, which previously required manual validation on paper for each zone, are now simplified and accelerated thanks to the tablet. For example, in the laboratory, we used to have to manually record floor cleaning and obtain a signature from the manager for validation, a requirement of airline companies. Now, a simple validation on the tablet instantly shows the time-stamped status of operations onManager web portal, making the process faster and more efficient."

Traceability

"Traceability with photo-taking is also a key element of the Eezytrace solution, including for tracking meat labels."

Calibration

"Eezytrace is also used for scale calibration."

Energy management

"We have quarterly energy monitoring via checklists that cover various aspects, such as the installation of mousseurs and the condition of cold room seals. Any non-compliance detected generates an alert with corrective action to be taken. For example, if a cooling chamber seal is in poor condition, this represents a significant energy expense and therefore requires rapid replacement."

Dishwashers

"We also check dishwasher temperatures, with three readings to be taken."

Conclusion

"Team training has enabled the successful adoption of Eezytrace. Daily use of the application is intuitive, and the teams appreciate the time savings and precision it brings. The ability to track work-in-progress and manage operations in real time is a major asset.

Going paperless has greatly improved our efficiency.

Les équipes trouvent le système simple et efficace."