Camp Catering Services
Al Sanya is capable of providing professional catering services for clients anywhere in Iraq. Al Sanya, with its highly skilled team of professionals with many years of experience in food and restaurant business, is capable of planning catering services for any occasion or business. Our catering services management plans the services based on the client’s requirements. This could be a one-time occasion or a time – limited service. Our services extend to providing packaged meals to people in remote and harsh locations. Our catering services take care of all the details, from preparation to clean up. Our team of highly qualified professionals will make any event a pleasure. Al Sanya offers a robust solution for all of your catering requirements. Whether it is in a harsh zone, offshore oil rig, land camp or anywhere else workers need a satisfying meal, our team can be there. Our logisticians and procurement staff assure uninterrupted supplies of ingredients and goods, to even the most remote dining locations. Our chefs, working in concert with registered dieticians will customize, develop and deliver food service meals appropriate to your particular requirements. Meal plans are designed with variety and healthy choices in mind. All food is stored, prepared and cooked on site to the highest industry standards working to HACCP standards with dedicated Health & Safety officers on site at all times. At Al Sanya, we have many years of experience of providing innovative camp catering solutions to remote site projects. Whether it’s feeding a 10,000 multi-national man camp or a 30 man camp, Al Sanya will provide the ultimate solution for the occasion. Al Sanya provides customized menus developed in close co-ordination with our Clients. ISO 22000 and HACCP food handling and safety standards are implemented throughout the Al Sanya food supply chain. Our HACCP Plan includes the written documentation for a particular product and/or food supply or catering process that describes the product, risk assessment process and corrective actions to be followed in accordance with HACCP principles.
