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.
Food Safety & Compliance Frameworks
Délicieux Inflight Kitchens operates under five independent compliance frameworks — maintained simultaneously on every order, every day.
HACCP — Hazard Analysis and Critical Control Points
Eight Critical Control Points: receiving, cooking to minimum safe temperatures (165°F poultry, 145°F whole cuts), hot holding above 140°F, blast chilling to 40°F within 4 hours, cold storage, allergen segregation, packaging, and final quality check. Complete temperature logging on every production run.
TSA Aviation Catering Security Compliance
Full compliance with 49 CFR Part 1544 and the Air Operator Standard Security Program. Background-verified kitchen staff, sealed chain-of-custody documentation on applicable operations.
FDA Registration & Current Good Manufacturing Practices
FDA-registered food facility under 21 CFR Part 117. Full FALCPA and FASTER Act allergen labeling covering all nine major allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame.
FSMA — Food Safety Modernization Act
Preventive Controls for Human Food compliance with written Food Safety Plan covering hazard analysis, preventive controls, supply chain program, and a lot-traceable recall plan.
Direct Operator Status
Délicieux owns and staffs every kitchen — zero subcontracted production or third-party fulfillment. When you receive documentation, it is from the same entity that prepared your food.