Air catering means the food served to passengers and cabin crew on an airplane, which will be stored after a period of time before consumed. The microbial control and some other measures are different between air catering and ordinary food. In this paper, comparative analysis between China standard and the international standards is performed and shows that the requirements in domestic air catering standard such as temperature control, shelf-life and microbial limits are consistent with the international standards. The suggestions for implementation and revision are discussed.