Food Safety & Compliance
Everything a food business needs to stay compliant and keep food safe: the regulations, the temperature rules, the daily systems and the paperwork inspectors expect.
- Regulation R638 Explained: What South African Food Businesses Must DoA plain-English guide to Regulation R638 — the food hygiene rules every SA food business must follow: certificates of acceptability, temperature limits, premises standards and inspections.
- HACCP for Small Food Businesses in South Africa: A Plain-English StartWhat HACCP actually is, the seven principles in plain language, how it fits with Regulation R638, and the simplest way a small kitchen can start documenting food safety.
- Commercial Fridge Temperatures: Logs, Cold Chain and Load-SheddingRunning commercial refrigeration properly in South Africa — required temperatures, daily logging, delivery cold-chain checks, and keeping food safe through load-shedding.
- Food Delivery Temperature Rules: Keeping Food Safe from Kitchen to CustomerHow to keep delivered food safe — the temperature danger zone, hot and cold holding limits for transport, insulated packaging, and the checks that protect your customers and your reputation.
- Colour-Coded Chopping Boards: the System That Prevents Cross-ContaminationThe colour-coded chopping board system used in commercial kitchens — which colour is for which food, why it matters for food safety, and how to set it up so staff actually follow it.
- Allergen Labelling for South African Food Businesses: the BasicsWhat food businesses must tell customers about allergens — the 14 major allergens, how cross-contact happens, and the simplest way to handle allergen questions safely.
- Cleaning Schedules That Survive an Inspection: a Practical SystemHow to build a commercial kitchen cleaning schedule that actually gets done — what to clean and how often, the daily/weekly/monthly split, and the sign-off habit inspectors look for.
- Stock Rotation (FIFO): the System That Stops Food Going to WasteHow to run first-in, first-out stock rotation in a commercial kitchen — why FIFO matters for food safety and profit, and how to label and organise so it actually happens.
- Pest Control for Food Businesses: Prevention, Proofing and the PaperworkHow to keep pests out of a food premises — proofing the building, the daily habits that remove what attracts them, when to use a contractor, and the records inspectors expect.