Future Solutions to AccommodateHajj and Umrah pilgrims

King Abdullah bin Abdulaziz Al-SaudCustodian of the Two Holy Mosques

HRH Prince Salman bin Abdulaziz Al-Saud

HRH Prince Muqrin bin Abdulaziz Al Saud

Crown Prince and Minister of Defense

Second Deputy Premier, Advisor and Special Envoy of the Custodian of the Two Holy Mosques

Awards and CertificatesOur ObjectiveLocation of Unit (CPU)StrategyPilgrimsMakkah Al-Mukarramah Madīnah Al-MunawwarahHotels and Furnished Apartments Stages of ProductionPreparation of Meals Features

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The Saudi Airlines Catering Company works in accordance with international standards that deal with quality, safety and security in food production, distribution and delivery by adopting effective management systems. This takes place in conformity with accurate systematic methodologies that include development and training programs on a global level, in direct response to the needs of our clients. Our team consists of specialists in the preparation and provision of food, in addition to specialists in sales, quality control, training, health and safety standards. We adopt a one-team spirit with internal cooperation in order to secure the satisfaction of our customers and gain their loyalty. Our focus on quality has gained us recognition as well as numerous local, regional and international awards.

Our Mission

Our Values

To actively develop our client’s hospitality image with future solutions to accommodate Hajj and Umrah pilgrims

Commitment to quality, cost efficiency, working as a team and service vitality

Our Objective

Saudi Airlines Catering Company seeks to promote the concept of hospitality through development and modernization of its products in all areas, and by improving performance and productivity.

The Company pursues strategies specially-tailored for achieving its aspirations and maintaining its leadership in the catering market by providing high-quality services. It also seeks to increase the effectiveness of its services and improve its distribution operations.

The Company envisions a prosperous future in the catering industry, having initiated catering services to Hajj and Umrah pilgrims, and will continue to provide solutions to face any challenges regarding food preparation.

The Company pledges to promote its services based on its long traditions and rich heritage in the catering industry, and to work tirelessly to keep up with its mission and objectives in providing the best services to its valued clients.

Awards� and� Certificates

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Riyadh: King Khaled International AirportBuilding area: 7,410 square metersProduction capacity: 18 million meals per yearMain activity: Production of frozen mealsStart of commercial operations: July 2011

The Central Production Unit (CPU) pursues a strategy that focuses on the following objectives: To maintain leadership in the food

industry by providing high-quality services at competitive prices To provide catering services to firms other

than airlines, by targeting clients such as large corporations, companies, educational institutions and companies working in remote areas in the Kingdom To take part in the Kingdom’s efforts in

supporting Pilgrimage and Umrah, and to provide catering services to the visitors of the Two Holy Mosques, based on the requests received from various parties during the Pilgrimage and Umrah seasons

The future of the Central Production Unit (CPU) in the provision of meals looks very promising, with its aim to provide new services and offer catering to other companies. Meanwhile, we will constantly work to upgrade the outstanding levels of hospitality that it is known for, and maintain its traditions, heritage and noble values out of commitment to its mission and responsibility in delivering the best value.

Strategy

Toward New Horizons

Location of Unit (CPU)

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Since the inception of its CPU, Saudi Airlines Catering Company has provided meals and services to Hajj and Umrah pilgrims at the Two Holy Mosques as they practice their rituals, and during their stay in Makkah Al-Mukarramah and Madinah al-Munawwarah.

Serving Hajj and Umrah Pilgrims

Visitors to the Holy MosquesDuring the Hajj and Umrah seasons, the Company serves a large number of pilgrims on departure flights in the framework of its services to around 45 airlines, in addition to private aviation.

Visitors of the Holy Mosques

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In ancient times, Makkah Al-Mukarramah, the Muslims’ Qiblah, was a small village situated in an arid valley, surrounded by mountains. During the era of Prophet Ibrahim and his son Prophet Ismail, people came and settled. Prophet Ibrahim left his wife Hajar and son Ismail in compliance with the orders of Almighty Allah, and by divine orders, water flowed out of Zamzam well for their use. The first tribe to come and settle was Jarham Al Yemeniyah, and during this time, the Kabah was built by Prophet Ibrahim and his son Prophet Ismail.

Makkah includes mainly religious sites, primarily Masjid Al-Haram, most sacred of the Islamic places, toward which Muslims all over the world direct their prayers. According to the Hadith of Prophet Mohammed, “Set out on journey to three mosques, i.e., Masjid AlHaram in Makkah Al-Mukarramah , My Mosque in Madinah Al-Munawwarah and Al Aqsa Mosque in Jerusalem.” Makkah Al-Mukarramah is also the destination of Muslims during Hajj as they visit Muzdalifah, Mina and Mount Arafat, all of which are located within its boundaries.

Makkah

Al-Mukarramah

Makkah Al-Mukarramah

Madinah Al-Munawwarah is the first capital in the history of Islam, and the second most sacred place for Muslims after Makkah Al Mukarramah. It was established 1500 years before the Prophet’s migration. Before Islam, it was called “Yathrib”. It gains its significance in Islamic history from the migration of Prophet Mohammed bin Abdullah, peace be upon him, where he later established the Islamic state. It is one of the most prominent places in Islam, and consists of many holy sites such as Al-Masjid al-Nabawi, which is considered the second most sacred mosque in Islam after Al Masjid Al Haram; Al Baqi cemetery, which was the main cemetery for the people of Madinah Al Munawwarah and where many of the Prophet’s companions are buried; Quba Mosque, the first mosque to be built in Islam; Mosque of the Two Qiblas; Mount Ohud; and many historic valleys, wells, roads, neighborhoods and ancient alleys.

Madinah

Al-Munawwarah

Madinah Al-Munawwarah

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The stages of production in the Central Production Unit are identical to those used in the main Supply Unit: all cooking stages are conducted according to international standards adopted for health and food safety standards, including HACCP, where the latest liquid nitrogen technique is used to freeze the meals produced at -18° C using a freezing tube. The Unit implements advanced systems and controls in relation to the quality of raw materials, production processes, health status of employees, monitoring temperatures and maintenance of a clean environment. The laboratory checks carried out by the duty unit continuously ensure provision of meals of the highest quality to all customers. All food is prepared according to Islamic practice, and work is carried out efficiently to ensure customers in the airline industry on-time delivery.

Stages of Production

Hotels and Furnished

Apartments

Stages of

Production

(CPU) can help hotels and furnished apartments in solving their cooking dilemmas by providing diversified meals with the highest standards and quality for breakfast, lunch and dinner. It can also provide meal preparation training to workers in these sectors.

Hotels and Furnished Apartments

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Preparation of

Meals Setup After the raw materials are requested from the warehouse, they are moved to the setup section. Vegetables are washed and cut, and meat is de-frozen, thawed, softened, cut and spiced according to the required meal.

CookingThe materials are moved from the Setup section to the warm or cold kitchen. This is where the meals are cooked in the warm kitchen, at temperatures of 75° C or more.

Rapid coolingCooked meals are transferred to refrigerators for rapid cooling, to lower the temperature to less than 5° C.

RefrigeratorsChilled meals are transported to the refrigerator in order to maintain the temperature below 5° C.

Dish preparationChilled meals are transferred to the Dish Preparation Department, where they are placed on the production line to enter the freezing tube.

This service offers a new concept of meals that include all menus, managed by a dedicated and professional team in the field of processing and catering.

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Preparation of Meals

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Shipping

Frozen Storage

Packaging

Liquid Nitrogen

Freezing Tube

Dish preparation

Refrigerators

Rapid coolingCookin

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Preparation of Meals

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Liquid Nitrogen Freezing TubeMeals are entered into the nitrogen freezing tube at -30° C.

PackagingAfter the meals exit the freezing tube, they are packaged and row- coated in an orderly fashion in cartons labeled with the name of the dish, quantity, expiry date and storage instructions. The meals are maintained at -18° C.

Frozen StorageAll cartons are placed on tables and packaged in plastic made especially for food storage, then moved to frozen storage rooms. At this stage, meals are ready to be shipped to companies and supply stations preserved at -18° C. Shipping

Frozen meals are shipped to companies and supply units. On the day of delivery, meals are shipped in freezing trucks at -18° C, where the temperature is monitored and recorded until delivery of the shipment to its destination.

Service companies and supply stationsWhen the shipment reaches its destination, the temperature is checked before it is handed over, where the temperature must be -18° C before delivery.

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All types of menus are produced: breakfast, lunch, and dinner. Pastries and salads are also available.

Foods conserve their nutritional and integral components and do not modify when the molecules are frozen.

All types of meals are available and are designed to meet the requirements of pilgrims of all nationalities.

Meals are stored for the duration of the accommodation period in Mina camp during the pilgrimage, which is a solution to the problem of delivering a daily supply of food to Mina.

Meals are produced according to customer requirements in terms of size, quality and quantity.

Meals are sold to service companies at the holy sites (as was done during the pilgrimage seasons of 1432H and 1433H). Before serving, the meals are de-frozen at a temperature of 5°C, then meals are heated at 250° C for 25 - 30 minutes. The meals are then placed in heaters at 75° C, ready to be served.

Features

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