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About Us | |||||||||||
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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.
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 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.
Tinta
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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STANDARD OPERATING PROCEDURE |
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CPA FOOD SAFETY FOOD LEGISLATION | |||||||||||
SYSTEM FOR FOOD SAFETY AND QUALITY MANAGMENT - AGRISETA | |||||||||||
AGRICULTURAL PRODUCTS STANDARDS ACT | |||||||||||
STANDARDS REGARDING FOOD HYGIENE | |||||||||||
RECOMMENDED INTERNATIONAL CODE OF PRACTICE GENERAL PRINCIPLES OF FOOD HYGIENE | |||||||||||
Copyright HBD Distributors and Cleaning Supplies (PTY) Ltd ®© 2015 |