Our procurement and shipping standards have been set in order to maintain the best quality, best product, and on-time delivery. Long-term relationships have been built up and closely nurtured with international and local suppliers, to ensure reliability.

All suppliers are periodically visited and evaluated by our management team, including those in Production, Hygiene & Quality Assurance and Procurement to ensure that the hygiene, quality and standards of products supplied are maintained at the required levels.

A dedicated kitchen of our Restaurant Division, separate from our flight kitchen, operates 24 hours a day, 365 days a year to serve the needs of a host of lounges and restaurants at Bandaranaike International, for the use of all types of passengers – VIP/VVIP, First Class, Business Class, Economy – as well as visitors and staff at the airport.

Several of these lounges and restaurants are also managed and operated by SriLankan Catering’s Restaurant Division, while others receive their full range of cuisine and beverages from our facility. All of them are served by trained and experienced staff of SriLankan Catering, with a reputation for prompt and gracious service.

At SriLankan Catering, hygiene isn’t just a practice; it’s almost a religion. A multi-dimensional set of practices ensures that absolutely nothing would compromise our commitment to the safety of every item of food that we produce. These practices include:

• Strict adherence to ISO 9001:2008, ISO 22000:2005 (HACCP) and ISO 14001:2004 requirements to develop, implement, maintain and improve quality, food safety and environmental management systems.
• A fully equipped microbiological laboratory, which is used to analyse samples taken throughout the production chain, from the point of receiving to stores, up to dispatch of meals.
• Risk of cross contamination is avoided at all stages of production and storage.
• Clearly defined work procedures for the production areas, including cleaning and sanitizing procedures.
• Comprehensive pest control and waste management systems are in place.
• Health of all employees is tracked.
• All staff who work with or around the production or storage areas, or are involved in the transport of food, are given strict training at different levels, ranging from Hygiene Awareness for newcomers, to Formal Food Hygiene, Hygiene Refresher Programme and Advance Food Hygiene for permanent staff.
• Use of Autoclave to sterilize food waste at a temperature of 121 degrees of Centigrade for 20 minutes to eliminate all possible microorganisms before disposal.
• SriLankan Catering’s own Aeroclean laundry ensures that even the uniforms of our staff are clean and spotless.

Working under HACCP guidelines, the highest standards in hygiene are maintained throughout our flight kitchen, with all types of checks, balances and best practices being the norm. Our teams produce meals that are enjoyed by everyone from tourists to heads of state, with a passion that few can match.

SriLankan Catering is proud that it harbours some of the most talented production staff in the global industry, headed by an innovative group of chefs, some of whom count over 30 years in service. Few flight kitchens in the world can match this level of experience.

Our purpose built full flight kitchen is a sophisticated production facility with separate areas for each stage of production as per the most modern best practices in the industry, including bakery, pastry, vegetable preparation, hot/cold kitchens and butchery. These are led by a production manager and staffed by full teams of Sous Chefs, Chef De Parties, Demi Chef De Parties, Commis, etc.

We are Halal certified by Malaysia Airlines, which allows all Middle Eastern airlines to place full confidence in our services.

Our teams take pride in accommodating all requests of customers, from legacy carriers to VVIP flights, and are experts in the production of Western, Far Eastern, Subcontinental and Middle Eastern cuisine of all types, including special meals.