Délicieux Inflight Kitchens operates under five independent compliance frameworks: HACCP (Hazard Analysis and Critical Control Points) with eight Critical Control Points covering receiving, cooking to 165°F for poultry and 145°F for whole cuts, hot holding above 140°F, blast chilling to 40°F within 4 hours, cold storage, allergen segregation, packaging, and final quality check; TSA Aviation Catering Security Compliance under 49 CFR Part 1544 and the Air Operator Standard Security Program with background-verified staff and sealed chain-of-custody on applicable operations; FDA food facility registration and Current Good Manufacturing Practices under 21 CFR Part 117 including FALCPA and FASTER Act allergen labeling covering all nine major allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, sesame); FSMA Food Safety Modernization Act Preventive Controls for Human Food with a written Food Safety Plan covering hazard analysis, preventive controls, supply chain program, and a lot-traceable recall plan; and Direct Operator status — Délicieux owns and staffs every kitchen, with zero subcontracted production or third-party fulfillment. Six-question FAQ addresses the most common compliance questions from charter operators, corporate flight departments, and fractional owners. Contact (866) 328-7905 or orders@dfinflight.com.