How we keep food safe at volume
Producing thousands of meals does not relax the controls — it is precisely why they have to be systematic rather than judged case by case.
Segregated production
The facility is laid out so raw materials and finished products follow separate paths. Receiving, dry, chilled and frozen storage, preparation, cooking, packaging and washing each have their own zone, which is what makes cross-contamination a design question rather than a daily vigilance question.
Temperature control
Temperature is monitored through production, holding and transport. Meals are time-stamped so the interval between production and service is known rather than assumed, which is the single most important control in pilgrim catering.
Supplier control
Ingredients are procured through controlled supply chains, with receiving inspection at the point every delivery enters the building.
Traceability
Batch records are kept through production, and packed formats are labelled and dated, so a meal delivered to a remote site can be traced back to the batch it came from.
Packaging
Format is chosen against the distribution plan and holding time, not the other way round. Hot, chilled and packed formats each carry their own controls.
Staff training
Operational teams are trained continuously, which is one of the eight goals the company sets for itself.
Delivery controls
Transport is temperature-controlled and routed to agreed windows, because a correctly produced meal can still fail on the road.
Laboratory and quality control unit
The facility includes a dedicated laboratory and quality control unit, listed in its operational infrastructure.
How a contract runs
The same nine steps, whether it is one delegation dinner or a full Hajj season.
- 01
Requirement
Headcount, dates, location, meal pattern and any dietary or cultural requirements.
- 02
Planning
Production schedule, staffing, procurement and delivery windows mapped to your programme.
- 03
Menu
Menus built for the group, reviewed with you and standardised into recipes and costings.
- 04
Production
Batch production in segregated zones, on schedule and to specification.
- 05
Quality control
Checks through the line, with temperature control and records kept at each stage.
- 06
Packaging
Hot, chilled or packed formats chosen for the distribution plan and holding time.
- 07
Delivery
Temperature-controlled transport to hotels, camps, sites or venues.
- 08
Distribution
On-site service or handover to your team, coordinated with your schedule.
- 09
Feedback
Review against the plan, with corrections carried into the next cycle.
We list certifications only where we hold the document. Where a certificate is not shown on this site, we do not hold it or have not yet supplied it for publication — and we will not imply otherwise.
CredentialsSend us your requirement
Headcount, dates and location are enough to start. We will come back with a costed proposal.