Camp and Catering Services

Our camp services is a leading provider of High Performance, High Value accommodation and food services to Alarabia Drilling and other clients operating in remote industrial work locations throughout Iraq. We have a long history of supplying best-in-class worksite services to a wide variety of customers from upstream oil and gas operations to road construction, mining and wherever remote workforce housing is required.

Our facilities vary in size and can accommodate anywhere from 15 to 500 guests in a single location. In addition to accommodations, we provide customers with high quality catering, ensuring worksites feel like home. Our full service options include superb meals, housekeeping, site planning, set-up, and maintenance. We consistently provides well-trained and courteous personnel who exceed industry safety standards and customer expectations in food preparations and facility operations.

In the interests of the highest possible standards of food hygiene and food handling practices, this document has been produced to set and maintain the level necessary to ensure public safety in relation to food hygiene and to act as instruction to all staff concerned with the storage, preparation, production and service of food.
The principles of Hazard Analysis Critical Control Point (HACCP) have been applied to high risk foods and processes as a further means of ensuring food safety production method standardization and quality assurance, in all Organization food production and service premises. The Catering Services Department is therefore committed to the undertaking of HACCP studies on all new storage and production methods, premises and equipment, and regular audit of completed studies.

Our Equipment

• Processing of dry food and fresh
• Provide all kinds of chinese food
• Manpower
• The provision of safe drinking water
• The provision of all means of transport
• Providing all types of mattresses and furniture
• Provide a means of communication in different kinds of devices in addition to follow-up and tracking.

Staff Training

Application and Availability Training in "Essential Food Hygiene" will be available to all food handlers In addition to the obvious catering, domestic and pottering sections of the Catering Services Department where it will be an integral and necessary part of the food handler's training. Induction within six weeks of commencement, all kitchen based staff will have completed training in food handling and personal hygiene in order that they have a sound understanding of the basic hygiene rules. During the induction period, staff will be instructed on particular facilities, procedures, policies and systems used in food storage, production and service rooms, pertaining to their particular duties.

Due Diligence

• MONITORING OF PREMISES, EQUIPMENT AND PRACTICES
• Daily Monitoring Procedures

The Supervisor will carry out checks at each production and service location daily, using The checklist Food Hygiene Daily Record. These daily checks will Concentrate on high risk areas and equipment related to color coding, food handling, temperature Control and food storage

Formal Monitoring

Notwithstanding the Daily Monitoring of practices and premises, inspections of all food rooms from reception of goods through storage, preparation, production and service, will be conducted at Irregular intervals, while ensuring completion in the course of a calendar month. In effect, all of the above processes at all sites (including a representative ward pantry as a service point) will be audited over the period of a month, but not necessarily in one session.

Purchasing

Purchasing Policy

The purchasing policy and procedures for commodities will be agreed between the Services Manager and the Area Supplies Service for customers. Perishable ingredients will in the main be purchased from reputable sources which have been subject to a hygiene audit. All equipment with critical temperature controls and measuring devices will in all respects be capable of meeting the requirements of statute and any recommendations of Health Service advisory bodies Health Service advisory bodies.

Collection vehicles and equipment

Vehicles and equipment used in connection with the collection and transport of refuse will be reserved discrete for this or similarly "dirty" tasks. They must never be used in the collection or distribution of food or food containers.

Vehicles

Maintenance - Responsible Officers

The responsibility for the maintenance of Catering Services vehicles in good repair lies with the Catering Services Manager in liaison with the Estates Department's Fleet Manager.

Reporting Procedure Scheduled and routine

Servicing and prompt response to needs for repair will ensure that the vehicle is maintained in satisfactory condition. Any defects or needs for repair which affect the vehicles road worthiness or its ability to protect food from contamination, must be reported immediately on detection to the supervisor.

Containers

Ideally, food will only be transported in vehicles discrete to this purpose. There will be a routine cleaning schedule in place for the vehicle. Where food is only part of a load carried by a vehicle effective segregation will ensure no risk of contamination from other items. Containers used for the purpose of transporting food will be:

• Designated for the purpose and clearly marked "for foodstuffs only"
• Designed and constructed of such materials as to facilitate effective cleaning and disinfection after each use and
• Capable of maintaining temperatures below 8oC. in the case of chilled foods and in excess of 63oC. in the case of hot foods