ORGANISATION & INTRODUCTION

BACKGROUND

Our organization GREEN LAND CATERING SERVICES LLC was established in the year 1999

With the a e of AL SHIHAB RESTAURANT & CATERING SERVICES , starting our business in

Abu Dhabi and at Al Ruwais area, especially related to Oil field services, in their residential

camps.

As the business increased we are encouraged to restructure our organization with

The new name GREEN LAND CATERING SERVICES LLC. We have registered our organization

With the SUPREME PETROLEUME COUNCIL OF ABU DHAB/ ADNOC, this qualifies us to

render our services in the Oil field sector. We have 350 plus professional staff of various

categories of this sector that can manage and carry out huge volume of work at most

satisfaction of the client.

MANAGEMENT

The Operation Managers reports directly to the GLCS Management and is responsible for the

successful management of the company with the guidelines and policies set by the

Management. The assigned General Manager & Manager Director is well-qualified executive

with a proven record of successful management.

ORGANIZATION

The General Manager & Managing Director has been delegated authority over all projects

undertaken by the company. Essentially, they function as the highest authority of the

organization with authority to make policy and operational decisions, which optimize

organization and functional responsiveness. The General Manager & Managing Director is bale

to confer this authority to specific operational areas and key management personnel.

OPERATIONS

G ee La d Cate i g Se ices’ basic approach to field operation management is to establish

operational units that are as autonomous as possible. The Operations Manager, Purchasing

Manager, Senior Accountant , Admin Officer, Personnel Officer, HSE Officers and Supervisors

are given clearly defined operational responsibilities and the authority to carry out those

responsibilities. The concept of Area Mangers reports to Headquarters. Depending on the size

and location of the operation, some projects may have essential elements of staff functions site

for dedicated support to that particular contract.

QUALIFICATIONS

By merging the experience, expertise and resources of the Al Shihab Restaurant & Catering

Services to Green Land Catering Services L.L.C., a Company has been created that offers

superior Capabilities to perform every phase of operations and maintenance services including,

but not limited to the following functions.

Full range of food services.

Hospitality Operation and Management Services.

Management, organization, planning and control.

All elements of administrative services.

Complete facility operations and maintenance.

Housing administration and housekeeping services.

All aspects of procurement, supply and logistical support.

Transportation services.

Security and Guard Services.

Water Storage and Distribution systems.

Sewage systems.

Janitorial Services.

Pest Control Services

Administrative Vehicles

Air Conditioning and Refrigeration system.

EXPERIENCES

With its qualified and well-trained multinational personnel Green Land Catering Services LLC is

able to provide quality services under the often harsh and the most demanding environment of

the United Arab Emirates. Green Land Catering Services was established for the sole purpose of

providing quality living support services especially in the field of Camp operations and catering

se ices to co siste tl eet ou custo e ’s i di idual eeds i the UAE a ea.

The Name of the Companies we have been serving are given below for your reference

E.M.W DESCON- RUWAIS: We are doing Catering, House Keeping & Laundry Services for 2500

Senior, Junior and Labor staff at DESCON MAIN CAMP-RUWAIS, of multi nationalities.

SAMSUNG ENGINEERING – LIWA : We are doing Catering and Laundry Services for 4300 Senior,

Junior and Labor staff at SHAH GAS PROJECT, LIWA, of multi nationalities.

RUWAIS MANAGEMENT CAMP- near Ruwais ADNOC Housing Complex: we are rendering

Catering and other supporting services to their 1400 plus seniors, junior and labor staff of

Korean, Thaliand, Philippine, Arabic and various other nationalities in their residence camp.

RAMSIS ENGINEERING – Catering, House-keeping & Laundry Services being rendered to their

Senior Staff and Laborers of a fluctuating strength between 800-1000 people at their Ruwais

Camp since the year 2001.

AMB HERTEL – We are rendering Catering, House-keeping and Laundry Services for Senior and

Junior staff categories of 400 plus strength at their Ruwais Camp in Gayathi.

GULF ASIA GENERAL CONT. LLC.- We were serving packed meals, Breakfast, Lunch and Dinner

for 2000 plus staff strength at their Ruwais Project.

SUNASCO – Catering, House-keeping and Laundry Services are being provided to 500 people at

their camps in Tarif and Ruwais.

AL BARAKA CAMP- Gayathi Road, Ruwais. We were serving Catering, house-keeping and

Laundry service for 2000 plus camp residents of ASCON STAFF for Ruwais Housing Construction

project for two years. Presently Catering for 400 Camp Residents in the camp.

AL ASAB TRANSPORTING ,LIWA- Giving Catering, House Keeping and Laundry Services for 1100

residents.

DREDGING INTERNATIONAL – We were serving Breakfast, Lunch and Dinner for their 320 junior

And Labor staff residing at KETTANEH CAMP.

CODE CONTRACTING CO.LLC. - We were catering for 500 plus Junior and Labor Categories

in their Sub-Station and school Project at Ruwais area.

DESCON, RUWAIS - We are catering for Descon who is in contract with BOROUGE for 2200

camp residents.

ASCON, LIWA - We are giving catering and accommodation services for more than 500 plus

Senior, Junior and Labor Caotgories at our camp.

Mission Statement

Ou ission is to be the best food services company in the region by offering superior

products and services at reasonable price tag to our valuable customers within their budget all

the time. We will achieve this by being efficient, cost conscience and by paying constant

attention to details also with commitment to safety, health, hygiene and compliance with the

highest I te atio al food se ice sta da ds ai tai ed

Why Green Land Catering Services LLC

Our capacity to react and respond to our customers evolving requirements serves as a prime

i dicato of ou co it e t to doi g hate e it takes to eet ou custo e ’s p oject objectives

Professionalism, loyalty, devotion and preciseness are the key ingredients that differentiate us

as the best service provider in the region.

We utilize the same stringent quality control and assurance procedures that have earned our

reputation for performance excellence.

GREEN LAND CATERING SERVICES LLC. is one of the advanced leading food services company in

United Arab Emirates providing wide range of life support services to customers across in all

sectors under one umbrella.

Ou ast e pe ie ce, e pe tise a d k o ho ’s made us to provide the best services

and solid solutions to our valuable clients for their needs in catering, camp services and support

services in accordance with their requirements and suits their budget all the time. This is

achieved with commitment to safety, health, hygiene and compliance with the highest

international food service standards based on HACCP.

We have successfully delivered our professional services for many years at numerous sites

providing catering and camp services.

Our Service Offerings

Military, Industrial & Institutional Catering

Cafeteria Services

Banquets, Parties & special events.

Camp Operations, Maintenance and Management

House-keeping Services

Staff Transportation Services

Laundry Services

Recreation Services

MAJOR CLIENTS IN UAE

SAMSUNG ENGINEERING CO LTD

DESCON ENGINEERING

ASCON

SUNG CHONG

ACTCO

GUSAN

GULF ASIA CO

AMB HERTEL

KAEFER

DANWAY

SUNGBO ENGINEERING

AL ASAB TRANSPORT

JCC

SUNASCO

DREDGING INTERNATIONAL

RAMSIS ENGINEERING

CODE CONTRACTING CO LLC

AMANA BUILDERS

SENDAN

EMW

Our values

Service

We will provide the best possible service to our customers and do it right the first time.

Innovate

We will encourage innovation and productive ideas that will result in new opportunities.

Teamwork

We will maintain a close working relationship among our team members and promote

understanding and problem solving abilities. Sharing ideas will help us increase awareness,

realize our full potential and help us achieve our goals.

Integrity

We will maintain the highest standards in all aspects of our dealings with others including

clients, vendors and staff members. We will be staighforward, honest and accountable. We will

live by our word.

Respect

We will treat each other with respect and build a strong commitment to loyalty.We will

promote a productive relationship among our staff members.

Strenghts

o Quick response

o Services tailored to suit the customer requirements

o Superior food quality

o Experienced personnel

Conclusion:

Throughout the existence of Green Land Catering Services LLC., It has successfully completed

countless large catering, operation and management contracts with many important clients all

over Abu Dhabi.

Therefore, and based on the foregoing, it is clear that Green Land Catering Services LLC. have all

the resources necessary to provide total life support to all types of organizations with great

expediency.

We also ha e a siste co ce i I dia GREEN LAND RESIDENCY a three star hotel

located in Cochin. It is one of the best Kerala hotels where one can experience the comfort of

home with the amenities of a deluxe hotel giving much relevance to space and value of money.

We sincerely trust that the foregoing brief description of Green Land Catering Services

LLC will serve to give the reader a broad picture of its supporting organizations and capabilities.

To conclude, We are very confident in our profession and looking forward to accept new

challenge to expend our skill and extend our service to multi organization in a highly

professional manner.

We stand ready to serve our customer at all times.

Sincerely

Subair M.K. Jacob John

(Partner & General Manager) (Partner & Managing Director)

Mobile: 050 7720507 Mobile: 050 5967266

Green Land Catering Services LLC.

P.O.Box : 108791, Abu Dhabi, UAE.

E-mail: greenlandcatering@yahoo.com

FOOD SAFETY & HACCP MANUAL

HACCP & QHSE MANAGEMENT SYSTEM

ON

FOODSAFETY

&

HACCP MANUAL

FOR

GREEN LAND CATERING UNITS

SCOPE

The manual details and describes

The hygiene and sanitation control

And HACCP Procedural systems

Pertaining to the Catering Services rendered by

GREEN LAND CATERING SERVICES LLC.

at the catering units in Abu Dhabi.

Policy Statement on Health safety & Environment (HSE)

By

Green land Catering & Services LLC. Abu Dhabi.

The management and staff of the Green Land Catering and Services LLC are committed to:

1. Providing our customers catering services that meet their needs and expectations.

2. Ensuring the Safety and Welfare of our Staff and the Protection of our Assets.

3. Ensuring the prevent of the environment from pollution.

4. Comply with the national and international laws and regulations that apply to different

aspects of our operations.

Green Land Catering and Services LLC. Management is committed to implement

professional industry guidelines to deliver services to its customers.

To ensure that these concerns are addressed fully, Green Land Catering and Services have

adopted the guiding principles of ISO in HSE Standards, together with those of Quality

Assurance standards.

In order to achieve these commitments our organization take all reasonable and practical

steps so that:

Establishing and Maintaining and Integrated Management system that meets

National and International standards and HACCP principles.

Awareness of HSE Policy among all employees.

Safe working place.

Understanding of the job/duties/responsibilities.

Educate the Manpower and Selection of equipment, tools and work procedures/

methods to minimize Risk Factor.

Protection of job, assets, work place, surroundings and environment.

Prevention of unnecessary waste, handling as well as storage or dispoal as per the

guidelines given in Laws and Regulations issued by the Government and Major

Petroleum Companies operation in the country and worldwide on practices of

International Concern, as controlled by the Local Municipality/Government

Contraction Authority.

Conduct HSE/Safety meetings on regular basics.

Communication to educate the team of its findings, achievements/ shortfalls and

ensuring implementation.

The above objectives are achieved through teamwork among its Senior Management, Middle

Management conduct regular review meetings and internal audits to ensure that targets goals

are met. The management is committed to provide adequate financial and physical resources

to ensure continued improvement in methods of performance, such a health and quality,

Safely and Environment as submitted in this manual.

With me the General manager and Management team is responsible for the implementation of

the company policy as set out above. All line Managers, Head of Divisions, Supervisors have

similar responsibilities.

ORGANIZATIONAL CHART

GLC MANAGEMENT

I

EXECUTIVE SECRETARY

I I I I I I

PURCHASING

OFFICE

SENIOR

ACCOUNTANT

OPERTIONS

MANAGER

ADMIN

OFFICE

PERSONNEL

OFFICER HSE OFFICE

I

I

I

I

PURCHASING

ASSISTANT

SENIOR

ACCOUNTANT

CATERING

SUPERVISOR

PERSONNEL

ASSISTANT

I

I

I

STORE

KEEPER &

ASSISTANTS

RECEIVABLE

PAYABLE

ACCOUNTANT

CAMP BOSS

I

I

I

DATA ENTRY

PAYROLL

CLERK

UNIT STAFF

CHEF

KITCHEN

STAFF

I

DISPATCHER

RESPONSINBILITY AND AUTHORITY

The ultimate responsibility for the integrated management systems and HACCP Management System of

Catering and Services rest with the GLC Managing Director. The organization chart shows the inter-

relationship of positions and functions and the path responsibility and authority in relation with

management.

Job descriptions are explained in the following pages in relation with the position and responsibilities.

Procedures together with job description define the authority and responsibility of personnel for all

pertinent to Quality Occupational Health & Safety Environment & Food Safety matters as much:

Initiate action to prevent the occurrence of any non-conformity relation to the process and the

management systems.

Identify and record and product, process and Management Systems problem.

Initiate recommendations or provide solutions through designated channels.

Verify the implementation of solutions

Control further processing, delivery and disposition of non-confronting product or action until

the unsatisfactory condition has been corrected.

Senior Management must provide strong visible leadership and commitment and ensure that, this

commitment is transmitted into the necessary resources to develop, operate and maintain the

system.

GLC Management creates and sustains a culture that supports QHSEMS & HACCP, based on

Belief in GLC Management desire to improve Management Systems performance, to provide

best services to its customers.

Motivation to improve personal performance.

Acceptance of individual responsibility and accountability for QHSE & HACCP performance.

Participation and involvement at all levels in QHSEMS & HACCP Management System

Development.

Commitment to QHSEMS & HACCP requirement and its continual improvement.

HACCP TEAM

Details of the HACCP team at the site – anywhere in Oil field Location.

HACCP Team Designation

HACCP Leader Camp Boss

Team Member Management Representative/HSE advisor

Team Member Chief Cook

Team Member Waiter

Team Member Cook

Management representative will coordinate the team activities of all locations.

HACCP PRE-REQUISITE PROGRAM

INTRODUCTION

Many provisions of the Food Code address the design of food establishments and equipment as well as

acceptable operational practices. Adherence to design criteria and development of SOPs affect the food

safety systems based upon the HACCP principles. SOPs specify practices to address general hygiene and

measures to prevent for from becoming contaminated due to various aspects of the food environment.

When SOPs are in place, HACCP can be more effective because it can concentrate on the hazards

associated with the food and its preparation and not on the food preparation facility.

SANITATOINS STANDARD OPERATION PROCEDURES

SSOP specific to our operation describe the activities necessary to complete task that accomplish

compliance with the Food code, are documented as a written reference, and are used to train the staff

who are responsible for the tasks.

Three purposes for establishing SOPs for the operation are to protect the products from contamination

form microbial, chemical, and physical hazards: to control Microbial growth that can result from

temperature abuse and to ensure procedures are in place for maintaining equipment.

SOP procedures ensure that:

Product is purchased from approved suppliers/sources

The water in contact with food and food contact surfaces and used in the manufacture

of ice is potable.

Food contact surfaces, including utensils are cleaned, sanitized and maintained in good

condition.

Un-cleaned and non-sanitized surfaces of equipment and utensils do not contact raw or cooked

ready-to-eat food.

Raw animal food do not contaminate raw or cooked ready to eat food.

Toilet facilities are accessible and maintained.

Hand washing facilities are located in food preparation, food dispensing ware washing areas,

and immediately adjacent to toilet rooms and are equipped with hand cleaning/ sanitizing

preparations and single service towels disposable paper towels or acceptable hand drying

devices.

An effective pest control system is in place.

Toxic compounds and non-=food items are properly labeled, stored and safely used.

Contaminants such as condensate, lubricants, pesticides, cleaning compounds, sanitizing agents

and additional toxic materials do not contact food, food packing material and food contact

surfaces.

Food, food packing materials and food contact surfaces do not come in contact with and are not

contaminated by physical hazard such as broken glass from light fixtures, jewelry etc.

SOPS TO CONTROL CONTAMINATION OF FOOD

Procedures must be in place to ensure that proper personnel health and hygienic practices are

implemented including;

Restricting or excluding workers with certain symptoms such as vomiting or diarrhea.

Practicing effective hand washing.

Restricting eating, smoking and drinking in food preparations areas.

Using hair restraints.

Wear clean clothing.

Restricting the wearing of jewelry.

FOOD HYGIENE & SAFE HANDLING

The notifications of food poisoning and other food related sickness have risen considerable cases

per year over the years, despite increased training and improved standards.

The Hotel industries are always on their toe to prevent such cases in their day to day business, more

over the government authorities have taken strong measures to prevent such dangers to the public,

in the United Arab Emirates. The UAE government even decided to not only impose penalties on the

offender but even to close down the hotels and restaurants which are not strictly adhering to health

& hygiene regulations.

SOPS TO CONTROL MICROBIAL GROWTH

GLCS procedures ensure that all potentially hazardous food is received and stored at a refrigerated

temperature of 41®F (5®c) or below. Note that the food code makes some allowances for specific

foods that may be received at higher temperatures.

WARMTH

The best temperature for the growth of most food poisoning bacteria is around 37®C (Body

Temperature). Although they can grow quite quickly between 20®C to 50®C to prevent their growth

we must ensure that the temperature of food is kept below 5®C or above 63®C is often referred to

as the danger Zone.

Food poisoning bacteria reproduce rapidly in warm food rooms, but most will not grow in a

refrigerator (1®C to 4®C) and none in frozen food (-18®C), however many will survive and start

multiplying when food thaws.

SOPS FOR MAINTENANCE OF EQUIPMENTS

These procedures ensure that:

Temperature measuring devices (e.g. thermometer or temperature recording device) are

calibrated regularly.

Cooking and hot holding equipment (grills, ovens, steam tables conveyor cookers etc.) are

routinely checked, calibrated if necessary and are operating to ensure correct product

temperature.

Cooling Equipment (refrigerators, rapid chill units, freezers, salad bars, etc) are routinely

checked, calibrated if necessary and are operating to ensure correct product temperature.

Wa e ashi g e uip e t is ope ati g acco di g to a ufactu e ’s specificatio s.

In Developing the present HACCP plan the following Sanitation requirements were

addressed exhaustively which are very specific for industrial Catering with special reference

to catering and serving in remote locations.

FOOD POISONING

Food poisoning is an acute illness, which usually occurs within one to Thirty six hours of eating

contaminated or poisonous food.

Food poisoning may be caused by:

Bacteria or their toxins.

Moulds (mycotoxins)

Chemicals such as insecticides, cleaning agents and weed killers.

Poisonous plants such as deadly Nightshade and toadstools.

Metals such as lead, copper and mercury.

Poisonous fish or shellfish.

GLCS SOP takes proper measures to control of all types of food poisoning.

HACCP MANUAL FOR GLCS

HACCP Audit Check List

No Audit Area Audit Elements Status

1 Documentation Organization chart

HACCP team

Job responsibilities

Cleaning procedures

Cleaning chemicals safety data

Daily inspection records

2 Personal Health record

Personal protective

Equipment

3 Personal hygiene Personal cleanliness

Jewelry

Chewing gum

Smoking

4 Kitchen Area Facility plan

Facility food flow

Food menu

Cleanliness

House keeping

Temperature record

Color code for cutting boards

Thawing procedures

Sanitizing salads

Sanitizing utensils

5 Stores Documentation

Inspection of incoming

House keeping

tractability

Labeling

FIFO system

Temperature Records

Pest control Measures

Expired Products

6 Restaurant/ Party Hall House keeping

Holding Temperature records

Serving temperature records

Covering food items

Pest control Measures

Food labeling

Customer complaints

7 Cleaning area Cleaning procedures

Dish washing area

Disposal of return food

House keeping

Sanitizing the crockery / cutlery

Cleaning equipment

Cleaning chemicals storage

8 Equipment

Maintenance

Documentation

Client owned equipment

Calibration of measuring

equipment

Preventive maintenance

schedule

9 Pest control Documentation

Materials used and storage

Pesto flashes cleaning

10 Training Training Records

New employee training

Verification of training

11 Locker rooms / toilets /

wash basin

Sign boards

House keeping

Cleaning chemical storage

Cleanliness of toilets/ hand wash

12 Waste disposal Waste bin in kitchen with covers

Waste oil disposal

COMPANY PROFILE

Green Land Catering Services L.L.C (GLCS) was established in 1999 at Abu

Dhabi Ruwais area especially related to Oil field services. Our experience,

expertise and know how’s made us to provide the best services and solid

solutions to our valuable clients for their needs in catering, camp services and

support in accordance with their requirements and suits their budget all the

time. This is achieved with commitment to safety, health, hygiene and

compliance with the highest international food service standards based on

HACCP.

OPERATIONAL AREAS

Food Safety

GLCS’s food safety a age e t syste is a etwork of i terrelated elements.

System ensures that food does not cause adverse human effects.

It includes programs, plans, policies, procedures, practices, processes,

goals,

objectives, methods, controls, roles, responsibilities, relationships,

documents,

Records, Incident Reports & resources. Internally and Externally Audited

as part of HACCP Program.

Food Safety

HACCP Food safety records:

To administer a number of HACCP approved checklists to ensure food safety.

Components are:

Meal Type

Delivery Area

Product

Temperature

product Category

Corrective Action

Receiving, Storage, Preparation & Serving Methods.

GLCS

Food Session

Junior Dining Hall – Samsung Camp at Hameem

Serving 500+ Customers Per Day

Food Session

Labour Dining Hall – Samsung Camp at Hameem

Serving 3500+ Customers Per Day

Food Session

Senior Dining – Descon camp at Ruwais serving 200+

Customers Per Day

Janitorial Services

We have developed an effective, affordable and guaranteed system that provides

Professional expert janitorial services for many type of businesses. We continue

To grow as the result of our co it e t a d ge ui e co cer for our clie t’s Facilities and their satisfaction with our services.

Laundry Service

Our Laundry Service prides itself on giving the best laundry services to clients.

We offer high quality laundry services free daily or weekly collections and delivery

as per approved work schedule

Our experienced laundry personnel inspect the quality of the laundered material.

Any laundered material not meeting the standard shall be redone. We use soap

cloth smoother, oil and grease remover (as required to produce an acceptable finish)

during the laundering of clothes.

The personal laundry services consist of pick up and delivery from reside ts’ rooms

for washing, drying, ironing and folding. We furnish laundry bags with slips and

Maintain them in good condition, to all camp residents

Quality Assurance & Control

Through our dedicated and certified Quality Assurance & Control

professionals, we Supply our customers with products and services that meet

or exceed their expectations.

Brand Satisfaction Guaranteed:

The Quality assurance department of GLCS is responsible for maintaining the

consistency and quality of the products attention given to our suppliers

brands.From canned goods, gourmet offerings, to detergents.

Quality Assurance and Control

Product Concerns:

Issues and concerns are taken seriously by GLCS for Food Service Quality. Whether

It is a product related issue, food safety matter, or product quality concern, GLCS

expedites a prompt resolution to the concerns.

Sites are liked to the Central Warehouse where product recall programs are well

established.

Quality Assurance and Control

Food Safety:

Invested commitment to providing safe, wholesome and lawful products

to our valued customers. HACCP, product guarantees, shelf life issues

addressed on a continuous basis.

Food samples are kept on daily basis for easy trace of food related issues.

Food samples are analyzed by microbiology department on regular

intervals.

Quality Assurance and Control

Vendor Standards:

GLCS is pro-active in obtaining vendor assurance of quality and

commitment to food safety standards and prompt deliveries.

Files are maintained to track small business and diverse HACCP

complaint vendors. Facilities are inspected to ensure food safety,

sanitations and security measures are followed.

Quality Assurance and Control

Products Standards:

Product information is key to making informed decisions.

We maintain a database of information such as Halal, net and gross

weight, student nutrition facts, shelf life, ideal storage temperatures

Nutritional statements and standards recipes

Clients specifications & preferences according to religious, culture

ethnic, dietary restrictions are vital while composing and administering

Menu management to achieve quality assured customer satisfaction.

Quality Assurance and Control

Customer Satisfaction:

Implementation:

On-Site Customer Service Representatives.

Guest Comment Cards. – Analyzed &Measured.

Suggestion Boxes -- Read, Analyzed, Action

taken.

GLCS Training Campaign

Programs Offering & Target Positions

Program Target Positions

Fast Food Operations Crew, Store keeper, Cashier, Delivery

Staff.

F & B Service Waiter, Host, Bus boy, Cashier, Captain.

Food Preparations Cook Helper, Steward, Butcher, Salad

Man.

Front Office FO Agent, Cashier, Reservation Operator

House-keeping Laundry Man, Room Boy, Houseman,

Security

Pastry & Bakery Baker ,Pasty Maker & Sweet Maker.

Retailing Cashier, Stacker, Store Keeper, Shelf boy

Training Methodology

Lectures & Practical Demonstration.

Audio-Visual Aids & White Board.

Power Point Presentation.

Field Trips & Brainstorming.

Group Discussions & Debates.

Role Play & Case Studies

Practical Applications

Detailed Job breakdowns, skills &tasks.

On-Job-Training

Central Purchasing

Central Purchasing Office & Warehouses located in Hameem & Ruwais

Sites in getting prompt delivery of all purchases maintains compliance

with GLCS/ international procedures.

Well –established purchasing policy that deals with Food control

Authority of Abu Dhabi.

Award, manage, promote a wide range of term contracts for goods

And services

Pest Control

Where:

Food Service Premises, Stores ,Kitchen, Pantry & Disposal

Areas & Accommodation

What:

Bees, Mice, Earwigs, Cockroaches, Ants, Rodents & others.

Features:

Schedule services provide optimal ongoing detailed inspections

To identify and eliminate any new pest activity that can rapidly

occur within a2 to 4 week cycle. Our technicians apply extensive

safe treatments to control species that are prevalent in that period of time

Multi National Workforce (10+ different nationalities )

Always Ready To serve You