Airline catering presents distinct food safety challenges because meals may be prepared in high volumes, chilled, transported, held, and reheated before being served to passengers. Operations also span countries and regulatory jurisdictions, creating a need for consistent food safety controls throughout the airline catering supply chain.

Guidelines Align With ISO and FSSC 22000 Requirements

WFSG 2026 incorporated key requirements from ISO 22000:2018, ISO/TS 22002-1:2025, ISO/TS 22002-100:2025, and FSSC 22000 Version 7. IFSA also designed the guidelines to serve as a preparatory tool for organizations working toward certification recognized by the Global Food Safety Initiative (GFSI).

The guidelines defined minimum, fundamental food safety requirements for airline caterers and included procedures and form templates that organizations can adapt for their individual food safety programs.

According to IFSA, the WFSG has evolved through collaboration between the airline catering industry and federal regulatory agencies involved in establishing operating standards for the catering, preparation, and consumption of food, beverages, and water provided onboard aircraft.

The 2026 edition was developed through IFSA's Government Affairs and Education Committee, with input from airline and catering professionals with expertise in food safety, quality management, and airline catering.

The complete WFSG 2026 is available at no cost to IFSA members. IFSA also provides non-members with access to a preview of the guidelines.