s

Ocean and Earth Catering

PO Box 60, Postal Code 112,

Tel: +968 95440044, Fax: +968 24499108

info@cateringoe.com
sales@cateringoe.com

Introduction

  /  Introduction


At Ocean & Earth Catering, we are equipped to cater to different catering schemes and set up according to customer requirements with the highest food handling and safety as per international food and beverage regulations and in process of achieving ISO 22000:2018 of food and safety management system.

All vegetables are sanitized and properly stored in chillers (Labeled and dated)

Expiry dates on all food items are maintained, checked and temperatures recorded.

All dry items are properly racked in appropriate store rooms at a maximum temperature of 10°C

to 15°C (50°F to 59°F) first in first out method and system is implemented.

Chilled items are stored in chillers with a maximum of 8°C below.

All frozen items are stored in freezers with a maximum temperature of -18°C

Sanitized fruit and vegetables and controlled cleaned in salt water before

storage in fridge with temperature of 0°C to 2°C

Food samples of all prepared meals shall be kept for 24 hours.

Food cooking temperatures will be checked throughout the production process.

Kitchens are set up according to a color coded system to ensure maximum food safety and prevent food contamination as far as possible.

Personal Protective equipment (PPE) should be worn by all staff within the kitchen or visiting the kitchen and all staff is checked according to a personal hygiene checklist before coming to shift.

Tool box talks topics shall be performed daily based on a predetermined list of topics applicable to the type of operation

Quality, Health, Safety, Environment, Food Hygiene handling manager and chef are part of the catering operation to ensure compliance with food hygiene guidelines.

We will provide customer feedback forms and make sure that it will be available in dining halls for feedback and full customer surveys are conducted quarterly.

Food committees will be formed and meet monthly to discuss menu and food options.

Special meals will be served for fasting people during the Holy Month of Ramadan and during all Festivals for all religions and nationalities.

Personal Protective equipment (PPE) should be worn by all staff within the kitchen or visiting the kitchen and all staff is checked according to a personal hygiene checklist before coming to shift.

Tool box talks topics shall be performed daily based on a predetermined list of topics applicable to the type of operation

Quality, Health, Safety, Environment, Food Hygiene handling manager and chef are part of the catering operation to ensure compliance with food hygiene guidelines.

We will provide Kids feedback forms and make sure that it will be available in dining halls for feedback and full customer surveys are conducted quarterly.

Food committees will be formed and meet monthly to discuss menu and food options.

Special meals will be served for fasting people during the Holy Month of Ramadan and during all Festivals for all religions and nationalities.

Kitchens are set up according to a color coded system to ensure maximum food safety and prevent food contamination as far as possible.

Personal Protective equipment (PPE) should be worn by all staff within the kitchen or visiting the kitchen and all staff is checked according to a personal hygiene checklist before coming to shift.

Tool box talks topics shall be performed daily based on a predetermined list of topics applicable to the type of operation

Quality, Health, Safety, Environment, Food Hygiene handling manager and chef are part of the catering operation to ensure compliance with food hygiene guidelines.

We will provide customer feedback forms and make sure that it will be available in dining halls for feedback and full customer surveys are conducted quarterly.

Food committees will be formed and meet monthly to discuss menu and food options.

Special meals will be served for fasting people during the Holy Month of Ramadan and during all Festivals for all religions and nationalities