To ensure that food stuffs delivered to our operation from our suppliers meet criteria that we have set for them in order to be able to properly assess the hazards and handling practices we will need to employ in dealing with these foods.

Promote safe receipt of products received at the catering operation premises.

Ensure that all high risk and temperature critical foods are stored at the correct temperature throughout the food processing chain.

Receive and download booking figures, confirm orders , timing from customers and feed in the system then realize daily booking list after that prepare catering delivery note.

Safe cleaning and disinfection of raw vegetables and fruits for preventing or minimizing physical, chemical and bacteriological hazards.

Promote safe and hygienic methods for handling and processing of foodstuffs including: Mixing, Slicing, Forming/ Yeasting (to bread), Decoration process(Fruits & Desserts).

Ensure that all food items which are cooked to a clearly defined safe and hygienic recipe.

Ensure that all food items which are baked to a clearly defined ideal temperature and hygienic recipe.

Used appropriately the Blast Chiller ensures rapid cooling for food in short time as compliance with Hazard Analysis and Critical Control Points (HACCP) standards.

The Aeroangels packaging process ensures that food enclosed in the package is protected from, shock, vibration, compression, temperature, bacteria, etc.

Receive packed cold and hot meals , packed dry items to preset in tray or clean equipment then assemble in meal charts (trolley) as per catering order.

Representative samples had been taken from the foodstuffs before/ after their processing under hygienic conditions.

Assembly for ovens trolleys and other commissary items to be checked before loaded in refrigerated transportation car with yellow or white label and seal according to their sector.

Promote all food items are transported and handled at the correct temperature in its way to airport during transportation and serves of food and beverage.

Promote the best practice in respect of refuse handling, collection and storage in order to maintain good waste management.

Promote the best practice for disposal of waste in respect of refuse handling and storage at less than 5◦C.

Promote the highest standards of both cleanliness and sanitation for all tools and utensils

Promote the highest possible standards of personal hygiene practices for food handlers within the catering environment.

Apply effective and efficient internal or external trainings to meet the identified and ongoing training needs of employees.