Outright Purchase vs. Rental Benefits
Compare and see why renting through Bidvest Steiner is the obvious choice
- Established in 1958 – years of experience in the Hygiene Services Industry
- One supplier for full basket of hygiene products
- Stock holding at Bidvest Steiner branches for all products on contract
- Monthly rental charges
- No maintenance charge
- No Installation charges for replacement / upgrades
- No service charge on any products
- Dispensers serviced at regular intervals by trained service staff
- Free delivery of consumables
- Quality Assurance – all products are tested and approved
- Standardised look and feel in the bathroom
- No large quantity stock holding on consumables
HACCP & Food Safety Quality Control
HACCP (Hazard Analysis and Critical Control Points) is a food safety quality control system which encompasses the entire food supply chain from raw material production to sourcing and handling, manufacturing and distribution and eventually preparation and consumption of the final product. HACCP aims to eliminate root causes of food contamination whether they be biological, chemical or physical in nature or due to faulty or absent procedures.
HACCP involves 7 principles:
Potential hazards associated with food and measures to control those hazards are identified. The hazards could be biological e.g. a microbe; chemical such as a toxin; or physical, such as ground glass or metal fragments
Identifying critical control points
These are points in a food’s production process from its raw state through processing and shipping to consumption by the consumer – at which the potential hazard can be controlled or eliminated. Examples are cooking, cooling, packaging and metal detection
Establish preventative measures with critical limits for each control point
For cooked food for example, this might include setting the minimum cooking temperature and time required to ensure the elimination of any harmful microbes.
Establish procedures to monitor the critical control points
Such procedures might include determining how and by whom cooking time and temperature should be monitored
Establish corrective actions to be taken when monitoring shows that a critical limit has not been met
for example, reprocessing or disposing of food if the minimum cooking temperature is not met
Establish procedures to verify that the system is working properly
for example, testing time-and-temperature recording devices to verify that a cooking unit is working properly
Establish effective recordkeeping to document the HACCP system
This would include records of hazard and their control methods, the monitoring of safety requirements and action taken to correct potential problems. Each of these principles must be backed by sound scientific knowledge; for example, published microbiological studies on time and temperature factors for controlling food borne pathogens
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Occupational Health and Safety Act
The Occupational Health and Safety (OHS) Act, 1993 is legislation implemented by the South African Government to provide for the health, safety and protection of employees and visitors who enter your premises.
The following aspects relate to our industry and hygiene services.
In accordance with regulation 2(3) Every Employer Shall provide sanitary facilities at the workplace which include to:
- Make toilet paper available, free of charge to employees.
- Provide every water closet pan, designed to have a seat, with a seat.
- Supply a towel to every employee for his or her sole use or disposable paper towel or hot air blowers or clean portions of continuous cloth towels, at washbasins.
- Provide toilet soap or a similar cleaning agent free of charge to employees.
* Facilities Regulations, 2004, issued under Government Notice No R.924 of 03 August 2004