Food Hygiene

Food Hygiene best practice is crucial for your business profitability and continuity. Unhygienic food preparation areas, unskilled staff and negligence result in thousands of cases of food poisoning in commercial eateries every year.

Failure to maintain proper measures to ensure food hygiene puts the welfare of your staff and patrons – not to mention your business – at risk. Avoiding foodborne illnesses hinges on the proper handling, preparation and storage of all food. In order to do this, you need to ensure that the cleanliness of your kitchen is professionally maintained.

We’re the experts on food hygiene – we have been conducting commercial kitchen cleaning since 1991. We use food-safe chemicals and our technicians are properly trained in food hygiene best practice.

WHY choose THE SPECIALISTS to maintain your Food Hygiene?

Our cleaning services have been trusted and recommended since 1991

All technicians are expertly trained by industry experts

We’re Members of the National Contract Cleaners Association (NCCA)

We use SABS approved cleaning materials – keeping your working enviroment clean and safe

Contact us today

National Support Line: 0860 08 08 08

What we offer:

Superior results

We are committed to providing a Gold Standard Service. We obtain regular feedback from our customers to ensure complete satisfaction.

Certification of service

Once we’ve deep-cleaned your kitchen, you’ll receive a certificate that states that the services rendered are in compliance with municipal by-laws.

Health and Safety

Our cleaning technicians are thoroughly trained in kitchen cleaning best practice. In addition, they’re equipped with Personal Protective Equipment (PPE), which ensures the safety of your staff, and ours.

Expert tips for maintaining proper food hygiene:

Train kitchen staff in proper hand washing techniques, and have hand washing stations that are stocked with liquid soap and paper towels
Remind all kitchen staff daily that hand hygiene is crucial. Ideally, all staff should wash their hands every thirty minutes (at a minimum)

Train all staff in the proper handling, preparation and storage of food stuff

Use a colour-coded system for chopping boards, knives, storage containers and cloths
Ensure all staff are provided with protective gear – including gloves and hairnets
Conduct random spot-checks to ensure your daily kitchen cleaning schedule is being adhered to, as well as to check that staff are washing their hands frequently