Air Seychelles Enhances Food Safety Standards at Seychelles International Airport

Air Seychelles reaffirms its dedication to exceptional service and passenger safety through continuous staff development initiatives. In April, the airline successfully organised a comprehensive food safety training program for 31 employees managing the Payanke Lounge, VIP Lounge, and CIP Lounge at Seychelles International Airport.

Facilitated by Mr. Terry Lablache of HMC Trade and Services, the training spanned one and a half days, divided into two detailed sessions. The program focused on the principles of HACCP (Hazard Analysis and Critical Control Points), an internationally recognized system for ensuring food safety. This initiative enables staff to identify,
evaluate, and control potential hazards throughout the food handling, storage, preparation, and service processes—thereby reinforcing the highest standards of
hygiene, safety, and quality for our valued travelers and guests.

HACCP is a preventative approach that significantly reduces the risk of foodborne illnesses by pinpointing critical control points in the food service chain. The training
equipped participants with essential knowledge of safe food handling practices, hazard identification, and effective food management procedures tailored specifically
to an airport lounge environment.

“Food Safety is everyone's responsibility, and it was a pleasure to partner with Air Seychelles on this important area of their business. Participants left empowered, informed, and ready to implement global best practices.” Mr Terry Lablache, of HMC Trade and Services shares.

Mrs. Nicole Mancienne, Head of Commercial responsible for the airline’s lounges, remarked, "I commend our team for their active participation and enthusiasm
throughout the HACCP training. Their commitment to understanding and implementing food safety protocols is crucial in maintaining the high standards our
lounges are renowned for. This initiative underscores our ongoing focus on safeguarding our guests; health and well-being while enhancing their overall
experience."

Although scheduling conflicts delayed the formal certificate presentation, most participants were able to attend a small ceremony held in the Payanke Lounge on Wednesday 06 th August 2025, where they proudly received their participation certificates. This accomplishment adds valuable expertise to our team and
underscores Air Seychelles’ unwavering dedication to staff development, food safety, and service excellence.