FOOD SERVICE
Meals
Wadi Al-Nisoor Company will provide three meals per day planned to give a total daily intake of minimum 2500 to 3000 calories per person or as advised by client. All food will be prepared under hygienic conditions by properly trained staff, will be of the highest quality, and will be in sufficient quantity to ensure choices are available for all personnel, with shortages of any dish being avoided.Wadi Al-Nisoor Company will provide 4-weekly menu plans in advance for approval. All menus, ingredients and methods of food preparation will reflect the ethnic, religious and cultural nature of the camp residents. The food will be maintained at a high standard of quality, variety, seasonal suitability and presentation at all times.
Wadi Al-Nisoor Company will maintain adequate stocks of foodstuff and other consumable and non-consumable supplies including 6-day supply of perishable items, 14-day supply of food and 21-day supply of non- perishable items as well as 3-day supply of
disposable items.
Wadi Al-Nisoor Company will provide varied & balanced food program/menus on a two-month cycle. Meals will follow the requirements of the Scope of Work and will take into account the requirements of vegetarians, cultural needs & food allergies of personnel. All food will be Halal certified. It is understood that there is no requirement to provide fresh meat (as opposed to frozen) in the scope and it was not considered in our rates. If fresh meat items are required, supplementary rates will apply.
Garnishing
All food items are garnished prior to being brought from the kitchen to the service counters. Prior to the Dining Facility opening, all food will be covered to maintain quality and to hinder exposure to room temperature and possible contaminants.
Food Display
Food is displayed and replenished with optimal garnishing and clean presentation. Our services staff members excel at creating garnishes and decorations from fruit, vegetables and bread products. Food in the display counters is neatly portioned to clients with no signs of over spilling or food particles on the service pan edges.
Cleaning of Spills
Spills are immediately cleaned in the Dining Room. The Head Waiter oversees the entire meal period and their supporting cleaning staff is visible throughout the meal period ensuring a clean, safe environment for customers.
Serving Utensils
Serving utensils are provided for each food item. No serving spoons, scoops or forks are cross-used between food items.
Food Service Temperatures
Food service temperatures are continuously controlled throughout the cooking and serving process. Temperatures will comply with HACCP and TB MED 530 requirements. The QAQC Officer on duty tests and records the temperatures of all items to ensure that they meet health and safety requirements.
Serving of Food
Wadi Al-Nisoor Company strives to maximize the available equipment/resources to provide the fastest possible service line. We recognize that our client and customers are extremely busy and we do our best to ensure that they maximize their time to relax and enjoy their meals.
Condiment Service
The majority of all condiments provided are individual serving size packets, including: sugar, artificial sweetener, powdered coffee cream, individual liquid coffee cream, salad dressings, marmalade, honey, butter, margarine, syrup, relish, mustard, ketchup etc. Dining tables are set with a napkin dispenser, individually wrapped toothpicks, bottled hot sauce, steak sauce, etc.
Dining Facility Cleanliness
Dining room tables and chairs will be cleaned after vacated by diners to ensure a continuous clean environment. On a weekly basis, all tables and chairs are completely washed and sanitized with a solution of bleach and water. Dining rooms are spotlessly cleaned, before during and after meal times.
Replenishment
Food is replenished at recommended serving temperatures throughout the meal period and remains a minimum of 15 minutes following the end of the meal period to ensure that all customers have an opportunity to eat and obtain second helpings. Food temperatures are controlled throughout the meal period to ensure optimal HSE standards are met.