Airport catering goods pass through several checks and custody transfers from kitchen to aircraft. Measure timing in the actual site flow; do not assume a fixed window.
Split the process into segments
Timestamp kitchen release, vehicle loading, terminal acceptance and screening, apron waiting and aircraft handoff separately.
Link product and measurement. Match batch identity, product-zone sensor, reading time and receiver. Keep device and calibration information with the record.
Plan for security screening. Clarify with airport operations and the carrier whether packaging or carriers may be opened during screening. Record opening, waiting and resealing steps.
Hold during delay or cancellation. When a flight changes, identify where the product remains, under what conditions and with whose custody. Let the product procedure and authorised quality owner direct acceptance or return.
