Goddard Catering Group Bonaire (GCG BON) was, once again, a proud winner at the QSAI (Quality and Safety Alliance Inflight Food and Services) Excellence Award. This is the 4th consecutive year that GCG Bonaire was awarded, having obtained the following awards in previous years: Bronze in 2011, Gold in 2012 and Gold in 2013.
This award recognizes the inflight catering facilities with an excellent performance record on QSAI Audits, highlights the efforts each winner makes to satisfy clients’ food quality and safety expectations and distinguishes all the award winners as top leaders in their field.
Each year, the QSAI Program Presents a total of 10 Awards, including a Gold, a Silver and a Bronze Award in 3 different regions (Americas, Middle East/Europe/Africa and Asia regions) and the Platinum Award.
This year, on February 26, General Manager (Mr. Francisco Mayorga) and Operations Manager (Mr. Elvis Cisneros), received the 2014 Silver Award for the Americas region at the Annual Ceremony Dinner, held in Santiago (Chile) at the world famous Cousiño Macul Winery (in operation since 1856), hosted by Medina Quality and the QSAI participating airlines. Goddard Catering Group HDQ was represented at the ceremony by Corporate Lean Manufacturing, HACCP & Safety Manager (Mr. Ivan Zentilli).
Medina Quality, an IATA (International Air Transport Association) strategic partner, has over 30 years’ experience in developing and managing Food Safety & Quality Management Programs, with over 15,000 audits conducted worldwide. It has been performing regular quality and safety audits at many of the GCG locations on behalf of several customers, and represents a total of 10 airlines worldwide including Air Canada, Air Canada Rouge, Virgin Atlantic, KLM Royal Dutch Airlines, Air France, All Nippon Airways (ANA), Aeroflot Russian Airways, Korean Air, Singapore Airlines and Air TahitiNui.
GCG considers this award program to be an extremely important one, both for the airline catering industry and GCG, as it rewards an exemplary record of performance and demonstration of excellence, within over 200 audited catering facilities in more than 80 countries around the globe.
When asked about the secret behind this continuous success, the Operations Manager mentioned that the commitment of the Management Team and the need to “lead by example” have been far more important than the investment in building and equipment. He also mentioned the necessity to create a work culture around safety and HACCP to ensure compliance at all levels. As always, he was extremely happy to be a winner, showing that no matter the region and the size of the operation, winning this important award is something special.
This is why we firmly believe that the above can be replicated in more GCG Stations, and we encourage each and every member of our teams to make all efforts to make this possible.