Why Use Us

Outright Purchase vs. Rental Benefits

Compare and see why renting through Bidvest Steiner is the obvious choice

Rental Benefits

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

South African Bureau of Standards & The Importance of Safety

South African National Standards or SANS for short ensure that a basic quality and safety standard is met and maintained by manufacturers, distributors and resellers for those products and services under discussion.

SABS (South African Bureau of Standards) is an organ of state whose function is to establish scientific, technical standards which govern a range of industries, processes, products, and services. The SABS and its sister organisation NRCS (National Regulator of Compulsory Specifications) together ensure companies adhere to SANS by conducting spot audits. If non-compliance is discovered, the NRCS will issue a variety of consequences from simple fines to grounding the operations of non-compliers.

Intertek, an internationally approved body offers the certification for quality, health, environmental, safety and social accountability standards across all industries and markets. They can conduct testing according to SANS standards to assure processes and products comply with South African standards.

Legislation is given force and effect by SANS where applicable. Industries, processes, products, and services must ensure they comply with the relevant SANS to be legal.

View our SABS approved products

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:

Analyse hazards

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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National Buildings Regulations Act

The National Buildings Regulation Act sets out requirements to ensure buildings will be designed and built in such a way that persons may live and work in a health and safe environment. The following aspect relates to the health and safety of persons in a building and is one of the core services that Bidvest Steiner offers.
Every Employer Shall:

In any room containing sanitary fixtures designated for the use of females,
suitable means shall be provided for the disposal of sanitary towels.

* National Building Regulations, PP8 (a) (Repealed)

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