Since the humble beginning of the first in-flight catering unit in 1981, offering catering and non-catering services for Saudi Arabian Airlines and other airline companies, Saudi Airlines Catering Company (SACC) has grown in every way. It has opened catering units in Riyadh, Dammam, Madinah and Cairo, and has set benchmarks in the field of hygiene and food safety in the in-flight catering business internationally. SACC has become synonymous with excellent hygiene and food safety standards locally as well as internationally. The journey beyond the skies and the vision keeps the team and the company moving ahead.
SACC has a comprehensive and effective food safety management system and proven certified HACCP Codex Alimentarius and ISO 22000:2005 certifications, which support a quality assurance system that is incorporated into each and every production and operation step, from raw material control to meals consumed on-board the flights.
“I believe in striving for perfection and giving your 100 percent. We always try to improve day by day; this helps us to achieve the extra edge in this very competitive aviation market and also to remain among the top airline catering companies worldwide,” said Hussain Al-Shareef, regional manager of SACC at King Abdul Aziz International Airport. “Make no mistake, we are headed for greater places as in-flight catering technology evolves and we evolve with and ahead of it” he added.
In an interview with Arab News, Khalid Al-Rajhi, Hygiene & Food Safety Manager, Jeddah, gives an insight into the world of airline catering:
How is Saudi Airline Catering Company different from others?
SACC is an international award winning company. It has become a benchmark for other airline catering companies in the field of hygiene and food safety worldwide.
How often do you change menus to maintain safety of food?
Menus for airlines are amended either based on customer requirements or when the tenure of the current running menu is over. Irrespective of menu changes, food safety is always paramount.
What important aspects are considered in airline catering?
A. Expectations from our airline customers for catering are as follows: (A) Catering consistency (B) On-time delivery (C) Customer satisfaction (D) Food safety, and (E) Food quality. We always strive to achieve customers’ expectations, which is our prime objective.
What are your overall expectations in respect to service style?
Professional service. It is part of a continual improvement in line with the latest technologies. It is worth mentioning that there is always room for improvement and development.
What are the training courses that you envision for chefs?
I expect to enroll all the senior chefs in the latest culinary and gastronomic technologies either in local Institutes or outside the Kingdom.
How do you deal with logistic challenges?
Logistic challenges are often faced by the SACC management. It is an intrinsic part of our catering business and may vary with situations. The same are directed by higher management and in some cases, the challenges become more interesting and motivating.
How does the atmosphere in a pressurized cabin affect taste buds?
At low elevations, taste buds in the human mouth work pretty much as nature intended. But step aboard a modern airliner, and the sense of taste loses its bearings. Even before a plane takes off, the atmosphere inside the cabin dries out the nose. As the plane ascends, the change in air pressure numbs about a third of the taste buds, and at 35,000 feet with cabin humidity levels kept low by design to reduce the risk of fuselage corrosion, xerostomia or cotton mouth sets in. This explain why airlines food tend to taste differently on-board.
How many locations do you service?
In Saudi Arabia, we have four catering units located in Jeddah, Riyadh, Dammam, Madinah, in addition to one in Cairo. We also have various catering outlets in schools, factories, banks, etc.
Do you accommodate for dietary and allergic restrictions?
Absolutely yes, we entertain all kinds of special meals, such as diabetic, low sodium, low fat, etc. and also follow allergen lists and their restrictions during meal preparations according to customer requirements and demands.
How do you qualify your suppliers?
A. Suppliers' evaluations are done by the Purchasing Department based on the following categories (a) Quality (b) Price (c) Delivery Terms (d) Supply Limits (e) Acceptance of defected products, and (f) Suppliers’ on-site inspections.
What are the critical limits when it comes to handling a menu?
The critical limits of a menu are consistency and the challenging part is that the same is delivered according to specifications, as promised to airline customers without any compromises.
What are the core aspects you consider when designing food products, equipment and kitchens?
Your queries are answered as below:-
(a) Food products are designed based on menus where the core attention is given to major products components in the same.
(b) Equipment is designed based on internal facilities and nature of operational work flow and business volume.
(c) Kitchen is designed based on volume of business and sales of meals.
Any new method you wish to implement as a chef, if given a chance?
If I am given a chance, I may prefer to implement cooking with steamed or slow roasting processes to maintain taste and texture of food.
Do you introduce ingredients in the menu or follow a standard style?
A. We follow standard style for the ingredients in a menu recipe but also follow airline customers’ requirements.
According to you, which is the most advisable cuisine on board and why?
I prefer French cuisine on board due to less oil and less spice.
SACC is sharing the recipes of two of the most famous dishes presented on Saudia Airlines, Banjara kebab and Najil Fish Paturi:
Ingredients
• 500 gm chicken breast boneless
• 1 tbsp ginger-garlic paste
• 2 tbsp lemon juice
• 1 tbsp finely chopped onion
• 1 tsp finely chop green chili
• ½ tsp red chili powder
• ¼ tsp turmeric powder
• ½ tsp coriander powder
• ¼ tsp Garam Masala powder
• 2 tbsp yogurt
• 8-10 pcs cashew nuts
• 1 drop red orange food color
• 1 tbsp finely chopped coriander
• 1 tsp finely chopped mint leaves
• 1 tbsp cumin seeds
• 1 tbsp sesame seeds
• 1 tbsp mustard seeds
• 2 tbsp corn oil
• Salt to taste
• 2 tbsp grated mozzarella cheese
• Bamboo sticks 4 pcs
Method:
Cut chicken breast into chunky cubes, marinate with ginger-garlic paste and salt; keep aside for half an hour.
Soak the cashew nuts
Lightly roast in a pan cumin seeds, sesame seeds and mustard seeds. Allow to cool.
Blend cashew nuts and all roasted seeds with some water. Make into a smooth paste.
Mix all ingredients with marinated chicken, cover and keep for an hour.
Soak the bamboo sticks in water.
Pre-heat the oven to 180 degree C.
Skew chicken pieces into bamboo sticks.
Place kebabs in a baking dish and cook in the oven for 12-15 minutes.
Brush with oil to give glaze to the kebabs.
Serve as a starter with tamarind chutney and small portions of salad.
Najil Fish Paturi
Ingredients
• 1 kg Nagil fillet
• 1 tbsp mustard seeds
• 1 tbsp white mustard seeds
• 8-10 pcs cashew nuts
• 3 tbsp coconut grated
• 1 tsp garlic chopped
• 1 tbsp lemon juice
• 4-6 pcs green chilly
• ½ tsp turmeric powder
• 1 tbsp finely diced onion
• Salt to taste
• 1 tbsp oil
• Banana leaves for wrapping
Method:
Cut the Najil fillet into thick chunks, marinate with salt and lemon juice. Keep for 15 minutes.
Blend mustard seeds, cashew nuts, coconut, green chilly with some water to make a rough paste. Pour over the fish along with the rest of the ingredients, cover and keep for 30 minutes.
Place individual fish pieces in banana leaves, make a parcel and tie with thread.
Place parcels in a baking dish, cook in a pre-heated oven at 120 degree C for 15 minutes.
Serve with steamed rice.
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