As a leading provider of food safety consulting in South Africa, we understand the importance of maintaining a clean and safe commercial kitchen. In accordance with the R638 regulations, which outline the hygiene requirements for food premises in South Africa, proper kitchen hygiene is essential to prevent foodborne illnesses, comply with food safety regulations, and maintain a positive reputation.

In this blog article, we will provide you with our top 10 tips for a clean and safe commercial kitchen, covering essential practices for food handling, cutting board and utensil hygiene, refrigerator and pantry organisation, and cleaning. This is not an exhaustive list of the requirements for maintaining a food safe kitchen, but only serves as an informative guide.

Train Your Staff

  1. Proper Food Handling: Ensure that all staff members are trained in proper food handling techniques, such as hand hygiene, cross-contamination prevention, and safe food preparation practices as outlined by the R638 regulations. This includes understanding the correct temperatures for storing, cooking, and serving food, avoiding cross-contamination between raw and cooked foods, and properly handling and storing perishable and non-perishable food items. A good starting point is to access our free introductory training course here.
  2. Certification and Knowledge: Certify and regularly train your staff on food safety practices to maintain a knowledgeable and competent team in your commercial kitchen. Make sure they understand the importance of following food safety regulations and the potential consequences of non-compliance, such as foodborne illnesses and legal penalties.
  3. There are specific requirements on R638 training, where the person in charge is required to have certified R638 training. Read more here.

Establish Standard Operating Procedures (SOPs)

  1. Food Handling SOPs: Create and implement SOPs for receiving, storing, and preparing food in your commercial kitchen, in accordance with the R638 regulations. This includes proper procedures for inspecting and accepting food deliveries, storing food at the correct temperatures, and safely preparing and serving food to prevent cross-contamination and ensure food safety.
  2. Cleaning and Sanitation SOPs: Develop SOPs for cleaning and sanitizing processes in your commercial kitchen, including equipment, utensils, and surfaces. This includes proper cleaning and sanitizing procedures for different types of equipment, such as ovens, grills, fryers, slicers, and cutting boards, as well as regular cleaning and sanitizing of surfaces, floors, and drains, in accordance with the R638 regulations.
  3. You can access our SOP’s and checklists here.

Separate Food Items

  1. Cutting Board and Utensil Hygiene: Use separate cutting boards, utensils, and containers for different food items to prevent cross-contamination, as required by the R638 regulations. For example, use different cutting boards and utensils for raw meats, vegetables, and cooked foods, and ensure that they are properly cleaned and sanitized between uses to prevent the transfer of bacteria. A colour chart is available here.
  2. Food Storage Separation: Store different food items separately to prevent cross-contamination in your commercial kitchen. Follow the R638 regulations for proper storage of perishable and non-perishable food items, including storing raw meats, poultry, dairy, and eggs in designated areas and at the correct temperatures, and keeping dry goods in sealed containers to protect them from pests and contaminants. A food group separation poster can be found here.

Food Storage

  1. Temperature Control: Ensure that all perishable food items are stored at the correct temperatures to prevent spoilage and bacterial growth. Follow the R638 regulations for proper storage temperatures for different food items, such as meat, poultry, dairy, and eggs, and regularly monitor and record the temperatures in your commercial kitchen to ensure compliance. A temperature control guide is available here.
  2. Organisation and Rotation: Maintain a well-organized and clean refrigerator and pantry in your commercial kitchen to prevent cross-contamination and spoilage. Follow the R638 regulations for proper organization and rotation of food items, such as keeping raw meats and seafood separate from cooked foods, and using the first-in, first-out (FIFO) method to ensure that older items are used first to prevent spoilage and waste. A FIFO poster is ready to download here.

Clean as You Go

  1. Immediate Cleaning: Encourage your staff to clean up spills, debris, and food waste immediately as part of their regular kitchen routine. This includes wiping down surfaces, cleaning utensils, and disposing of food waste properly, according to the R638 regulations. Regular cleaning as you go helps to prevent the build-up of dirt, grease, and bacteria in your commercial kitchen. For clean-as-you-go tips go here.
  2. Equipment Cleaning: Regularly clean and sanitise all equipment after use in your commercial kitchen, including ovens, grills, fryers, slicers, and other food preparation equipment, as required by the R638 regulations. Follow the manufacturer’s instructions for cleaning and sanitizing equipment, and establish a schedule for regular maintenance and cleaning to ensure they’re proper functioning and prevent cross-contamination. A cleaning schedule is provided here.

Monitor and Control Pests

  1. Pest Prevention: Implement measures to prevent pests, such as rodents, insects, and flies, from entering and infesting your commercial kitchen. This includes sealing all entry points, keeping food stored in sealed containers, and regularly inspecting and cleaning areas prone to pests, such as drains, garbage bins, and storage areas, in accordance with the R638 regulations.
  2. Pest Control: If pests are detected in your commercial kitchen, take immediate action to control and eliminate them. Follow the R638 regulations for proper pest control measures, such as using approved pest control products and techniques, and maintaining records of pest control activities in your kitchen.
  3. Pest prevention is as much as using a professional pest control service as it is keeping areas clean. Ensure hard to reach areas are cleaned frequently.

Educate Your Staff

  1. Food Safety Training: Continuously educate your staff on food safety practices and the importance of following the R638 regulations. Provide regular training sessions, workshops, and reminders on topics such as hand hygiene, cross-contamination prevention, and proper food handling techniques to ensure that all staff members are knowledgeable and competent in maintaining kitchen hygiene. We provide resources for you on our websites in order to facilitate your regular internal training sessions.
  2. Reporting Procedures: Establish reporting procedures for your staff to report any food safety concerns or incidents, such as suspected foodborne illnesses, contamination incidents, or equipment malfunctions. Encourage an open communication culture in your commercial kitchen, and ensure that your staff feels empowered to report any issues promptly for swift resolution.

Maintain Clean Surfaces

  1. Surface Cleaning: Regularly clean and sanitise all surfaces in your commercial kitchen, including countertops, cutting boards, utensils, and equipment surfaces, in accordance with the R638 regulations. Use approved cleaning and sanitizing products, and establish a schedule for routine cleaning to prevent the build-up of dirt, grease, and bacteria.
  2. Food Contact Surfaces: Pay special attention to food contact surfaces, such as cutting boards and utensils, which can easily become contaminated with harmful bacteria. Clean and sanitise these surfaces between uses and when switching between different food items to prevent cross-contamination, as required by the R638 regulations.

Stay Updated with Regulations

  1. Regular Updates: Stay informed and updated with the latest regulations and guidelines for food safety in your commercial kitchen, as outlined by the R638 regulations. Regularly check for any changes or updates to the regulations, and ensure that your kitchen practices are in compliance to maintain a safe and hygienic environment.
  2. Training and Certification: Invest in regular training and certification programs for yourself and your staff to stay knowledgeable and competent in food safety practices. Attend workshops, seminars, and conferences related to food safety, and keep yourself updated with the latest industry trends and best practices.

Seek Professional Help

  1. Food Safety Consulting: Consider us as a professional food safety consulting service to ensure that your commercial kitchen is in compliance with the R638 regulations and maintains the highest standards of hygiene. Our food safety consultants can provide expert advice, audits, and training to help you identify and address any potential issues in your kitchen, and ensure that you are following the R638 regulations correctly.
  2. Regular Audits: We conduct regular audits as an external auditing service to assess your commercial kitchen’s compliance with R638 regulations. Audits can help identify any gaps or areas for improvement and provide recommendations to ensure that your kitchen maintains the highest standards of food safety.

Food safety is a critical aspect of running a commercial kitchen, and adhering to the R638 regulations is essential to prevent foodborne illnesses, maintain customer trust, and comply with legal requirements.

By implementing the above-mentioned practices, including proper food handling, temperature control, cleaning and sanitising, pest control, staff education, and staying updated with regulations, you can ensure that your commercial kitchen is a safe and hygienic environment for food preparation.

Remember to seek our professional help and conduct regular audits to ensure continuous compliance with food safety regulations. Prioritising food safety in your commercial kitchen is not only good for business, but it also protects the health and well-being of your customers.