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  About Us  

HBD Distributors & Cleaning Supplies (PTY) Ltd. was established in 1974 and has grown steadily since, providing distributors and wholesalers with a wide range of products that are competitively priced, consistently high quality and specifically chosen for the African market.

The HBD Distributors & Cleaning Supplies (PTY) Ltd. company of today is a result of the merger of two companies – Hennie Bloemhof Verspreiders and HBD Distributors & Cleaning Supplies (PTY) Ltd.


Hennie Bloemhof Verspreiders was originally based in Johannesburg with its primary focus being the distribution of Agricultural supplies, whilst HBD Distributors & Cleaning Supplies (PTY) Ltd. was a new venture started by Brandon and Roeleen and it spread its wings and focused on supplying both agricultural supplies, cleaning products and cleaning equipment .

 The two companies recognized the synergies in merging and now HBD Distributors & Cleaning Supplies (PTY) Ltd. is able to provide a “one stop shop” for cleaning supplies - both enjoying economies of scale and servicing a distribution network throughout Southern Africa.


Food Safety Innovation

HBDCC remains to provide innovative solutions for quality and hygiene managers with concerning the ever-present threats of infection and contamination. Through various product lines we strive to provide our clients with the best yet most affordable highest quality Mechanical & Manual cleaning utensils available within the market place, specifically used in food safety environments.


Hygiene is a not an option it is a Must!

Hygiene is a simple condition in all modern food related institutions and manufacturing factories/industry, with regard to SABS / ISO legislation and client’s requirements. Efficiency/Productivity must be maximised and personnel require a hygienic employment environment. These can be difficult to achieve should you not have the correct equipment. But by correct training and the correct use of equipment and systems this can be achieved and audits can be passed.

Higher Hygiene Standards = Money Savings

When hygiene is a priority it both the health of the employees, the environment they work in and everything else surrounded and affected by the manufacturing/processing as well as Public Health.

Poor hygiene will result in financial losses due to law suits a tarnished reputation and bad public image due to non-complying products.  On the other hand when good hygiene is ensured in an establishment and good cleaning protocols are adhered to such as:

1.    Ensuring basic knowledge of micro-organisms and how useful micro-organisms can be exploited and dangerous ones eradicated.

2.    Correct cleaning methods, specially designed for the food industry.

3.    Using high-quality, ergonomically designed cleaning implements, appropriate to the cleaning tasks.

4.    Ensuring that users are fully trained in the correct use of cleaning equipment and the risks associated with hygiene.


The Importance of Food Safety

Succeeding the epidemic of worldwide food related illnesses in the early 1990s, attention has focused on food hygiene safety.

This has lead to the introduction of legislation such as the SA Food Safety Act, – R 918, General hygiene requirements for food premises (1999). – R 908, HACCP (2003) – awaiting implementation date for food preparation and catering sector. – R 146, Labelling and advertising of foodstuffs (2010). – R 127, Trans-fat in foodstuffs (2011) the EC Food Hygiene Directive (1993), the EU Regulation (EC) Number 852/2004 on the Hygiene of Foodstuffs, and the US Food Code, with subsequent revisions and updates.

Generally speaking, this legislation aims at “all procedures needed to ensure the safety and healthiness of foodstuffs" and that those involved in “the preparation and processing, manufacturing, packaging, storing, transportation, distribution, handling and offering for sale or supply of foodstuffs" (READ CPA FOOD SAFETY FOOD LEGISLATION) should pursue that end with due diligence. The principal need to minimize the risk of contamination is clear and should be first priority at all time.

The Health Act, 2003 (Act 61 of 2003), Foodstuffs, Cosmetics and Disinfectants Act (Act 54 of 1972) states that all equipment with which food comes into contact is to be so constructed, be of such materials, and kept in such good order, repair and condition, as to minimize any risk of contamination. It also requires companies to implement a “Food Management System".

In his UK Recognized Standard for Cleaning Equipment “The Food Hygiene Handbook" (Highfield Publications, first published in 1982), Richard Sprenger states that “all equipment and other utensils which are used in food premises should be designed and constructed to minimize harborage of soils, bacteria or pests, and to enable them to be thoroughly cleaned and disinfected".

Why the ranges we stock ensures a safer and more efficient cleaning process

Much faster in achieving goals required.

The ergonomics of the products have an effect on the person using it, leading to prolonged energy and usage.

Extremely easy to clean.

Available in up to 8 colours to help avoid cross-contamination (HACCP).

Supreme quality and durability.

Innovative tools for problem areas.

Withstands high temperatures.

A safer environment overall, giving Health and Safety Managers peace of mind.

We are one of the leading Distributors of high specification manual cleaning tools for the Food Service industry.

Colour Coding

Colour Coding greatly assists managers requiring interdepartmental or food type segregation who are implementing HACCP systems, and significantly reduces the chance of cross contamination. We stock up to eight colours including blue, green, red, white, yellow, and our Salmon Range also include orange, purple and black with most products available with matching coloured backs. Black monofilaments of all diameters are stocked, and most of the brooms and brushes can be filled with black material to special order, if they are not available as a standard product.

We do not designate particular colours for specific areas or food types, because this is the responsibility of the Health and Safety/Cleaning/Facility Managers.

Some establishments require inter-departmental equipment segregation, but others require inter-food equipment segregation.


HACCP is a prevention-based system developed by the US Department of Agriculture to help food processors and food service companies eliminate food safety hazards by identifying Critical Control Points.

The Points are defined as steps or procedures in the food-handling process, where controls can be applied to prevent or reduce hazards. HACCP is designed to minimize food safety risks by predicting where they are likely to occur by preventing them before they happen. General Principles – EC 178/2002  states that “food business operators shall put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles".

Choose The Safest Choice First

We offer the world’s most comprehensive lines in quality cleaning tools specifically designed to clean the hygienically sensitive areas covered by global food safety laws. New food hygiene laws have applied in the SA and affect all food businesses, including caterers, primary producers (such as farmers), manufacturers, distributors and retailers.

The new laws emanate from new EU legislation, and now more clearly define the duties of food businesses to produce food safely and to achieve consistency. Food businesses must have a food safety management system based on the principal of HACCP-Hazard Critical Control Points.

various of the lines we represent have been constructed to comply with all these existing regulations and to give peace of mind to managers when cleaning hygienically sensitive areas, because they are reliable, easy to clean and strong enough to repeatedly endure testing industrial conditions.

HBD Distributors and Cleaning Suppliers (PTY) Ltd. Only distributes SABS and ISO registered products which most of is affiliated to the Brushware Federation’s Charter of Professional Hygiene Brushware. This charter was established so as to enable purchasers of the hygiene brushware to be confident that they will be supplied with high quality professional brushware, which complies with all the existing hygiene regulations.


Key Features:

·         All brushware available in 6 colours

·         Conforms with HACCP standards

·         Assists with the prevention of cross-contamination

·         Ideal for food preparation, dairies, catering concerns and hospitals

·         Enforces higher cleaning standards

·         Brush components are resistant to solvents and chemicals

·         Stainless steel staples are used in brushware to prevent toxic rust

·         Heat resistant to 121 degrees

·         Manufactured in South Africa


Biodegradable Eco-Film Packaging

Most of our products are packed in individual poly bags, and in most cases these bags are made from biodegradable polypropylene. The bags degrade through photo thermal-oxidation (the effects of UV, heat and O2) and through thermo oxidation (heat and O2, without any UV).

When disposed of in landfills the bags will degrade within 12 to 24 months and will ultimately biodegrade in the presence of microorganisms, moisture, heat and oxygen into simpler materials found in nature (water, carbon dioxide and biomass). This is described in ASTM D 6954-04, which is the standard guide developed for Exposing Biodegradation.

We are one of the leading distributors of high specification manual cleaning tools for the Food Service industry.

Please contact us for further information regarding the technology involved in our production process.

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