Commercial Kitchen Hygiene Standards

IFM | The Kitchen Hygiene Inside SA’s Largest Prisons

Maintaining good hygiene practices inside of large commercial kitchens have many benefits in the long run.

Aside from complying with National Food Regulation laws, keeping a clean, smooth running and safe kitchen allows your staff to be more productive, and the quality of food that you serve will be higher.


A few basic rules that every commercial kitchen should have in place include:


Ensure that all kitchen employees wash their hands before handling food and that all kitchen equipment and clothing is kept clean.  Always keep appliances like fridges and ovens clean and they should be cleaned at least once a day at the end of every shift.  Finally, ensure that kitchen waste is also removed at the end of every shift.

Hygienic storage

When storing food ingredients or equipment, they should always be clean and packed neatly.  This is especially important with foods; food groups should always be kept in the same storage area, and cooked foods should never be stored with raw ingredients to avoid any cross-contamination.

Clean cooking practices

Always make certain that all pots, pans and other equipment have been thoroughly cleaned before used to cook.  Meats should always be completely cooked to kill off any bacteria, and any vegetables served should always be fresh. Try and avoid reheating or microwaving older food wherever possible.

Keeping South Africa’s prison kitchens cleanIFM | Prisoner Chefs Programme | Skills Development

South Africa’s prisons have some of the largest kitchens in the country, having to feed thousands of inmates every day. They are subject to regular inspections by independent bodies, and therefore need to be kept in clean and working condition at all times.

Food in brought in daily, and needs to be stored in a hygienic and ordered manner so that kitchen staff have easy access to ingredients and that they food stays fresh for as long as possible.

Prisons such as Pollsmoor make use of large-scale cooking equipment which needs to be kept clean and in good working order, to make sure that meals are served on time every day.  SA prisons often let inmates become chefs and they do the cooking, serving and cleaning to make sure that the kitchen is held to the hygiene standards set forward by government.

However, it is also advisable that they use the services of outside companies to carry out maintenance of kitchen equipment and to thoroughly clean the kitchen area.

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