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QACC’s purpose-built HIA facility capable of serving 175,000 meals daily

Pratap John

Saturday، 17 October 2020 08:18 PM

Qatar Aircraft Catering Company (QACC)’s purpose-built 69,000 sq m, state-of-the-art facility at Hamad International Airport (HIA), is capable of supplying more than 175,000 meals from over 60 international cuisines on a daily basis, a Qatar Airways report has shown.
The ultramodern facility is fitted with the latest in food preparation technology, including a built-in monorail system and automated delivery system to ensure the highest quality of catering services and product delivery.
“QACC’s executive chefs spend hours refining dishes in a fully-equipped in-house
The ultramodern catering facility at Hamad International Airport is fitted with the latest in food preparation technology, including a built-in monorail system and automated delivery system to ensure the highest quality of catering services and product delivery

development kitchen to ensure that each product delivered satisfies the high standard of our passengers. This constant strive for excellence was recognised in 2019 with Qatar Airways being awarded Best Food and Beverage in the Middle East by the APEX Passenger Choice Awards,” Qatar Airways Group's annual report for fiscal 2020 said.
Prior to Covid-19, the “award-winning team” catered to a total of 280 daily Qatar Airways flights around the globe, in addition to providing an exceptional quality of in-flight cuisine for nine other international airlines. This continues to enable QACC to cater for every airline flying via
HIA as well as for all 16 premium airport lounges at HIA and all airport employees.
QACC “has always been at the forefront” of hygiene and safety standards, ensuring it was well prepared for the Covid-19 pandemic.
In 2019, QACC became the first organisation in the world to achieve ISO22000:2018 certification from Bureau Veritas with UKAS accreditation, confirming its Food Safety Management System meets the highest standards.
As part of its rigorous hygiene and safety standards, QACC said it has “always ensured that all meal service utensils and cutlery are washed with detergents and rinsed with demineralised fresh water at temperatures that kill pathogenic bacteria. All sanitised equipment is handled by staff wearing hygienic disposable gloves, while cutlery is individually re-packed.”
In addition, all the airline’s onboard linen and blankets are washed, dried and pressed at microbial lethal temperatures, while its headsets are removed of their disposable ear foam and rigorously sanitised after each flight. These items are then sealed into individual packaging by staff wearing hygienic disposable gloves.
With an average of 36,820 kilograms of food served daily – including more than 75,000 pieces of bread, 28,000 litres of juice and 40,000 pieces of chocolate – QACC said it “is continuously looking at ways to reduce waste and ensure an optimal food and beverage services to all its clients.”
To ensure any unserved items do not go to waste the catering provider has collaborated with local charities distributing almost seven tonnes of food and beverages on a monthly basis. In addition, QACC has worked with charity organisations around the world to distribute around 20,000 retired blankets, mattresses and uniforms, the report said.

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