Technical Surveys / Hygiene audits

The Technical Survey is a thorough assessment of all areas relating to microbiological risk in a food production facility (whether a factory or kitchen) and thus serves as a vital management tool.  

The following key result areas are covered in the hygiene audits or technical surveys:

1. Bacteriological evaluation of all major food processing areas and equipment.
This determines whether or not these areas have been effectively cleaned and/or sanitised. The total number of bacteria (standard plate count) per 10 of surface or equipment is determined.

2. Bacteriological evaluation of prepared foods.
Cooked foods as well as fresh salads and fruits are sampled and tested for the sanitary indicator micro-organism E.coli. The presence of E.coli indicates faecal contamination and means that some unhygienic practice has taken place during the preparation of these foods.

3. Chemical application, cleaning and sanitising.
We do not endorse any one chemical company. However, we do recommend which types of chemicals are to be used and give recommendations on how to effectively clean and sanitise surfaces, equipment, cutting boards etc.

4. Refrigeration for food storage.
All refrigeration units, including cold rooms, undercounter fridges etc. are inspected. The operating temperatures are determined and we also give advice on cleanliness, storage conditions, lighting etc.

5. Staff Hygiene.
Hand swabs are randomly taken of various cooking staff members, waiters etc.   Staphylococcus aureus (a potential foodborne pathogen that some people carry) and E.coli are evaluated for. The presence (or absence) of these micro-organisms will give an indication of personal health and hygiene. Other legislated personal hygiene practices are also investigated.

6. Temperature control.
Temperatures of hot and cold foods (e.g. at buffets) are examined to ensure that foods are kept out of the bacterial temperature danger zone. This also ensures that hot foods are being cooked correctly and held at the correct temperatures.

7. Supplier products evaluation.
Various dairy and other supplier products are bacteriologically evaluated to ensure that one is purchasing products from reputable, hygiene-conscious suppliers, and that no hygiene problems are being imported into the facility.

8. Mains water and/or ice survey.
Water is sampled out of the tap to ensure that it complies with South African Bureau of Standards specifications and thus to ensure that it is safe to drink. Ice can also be tested in the same way.

9. Areas allied to production.
Staff canteen and toilet facilities, dry goods storage, refuse accumulation areas, back of house sections and any other areas which can impact on the overall hygiene of the facility are also investigated.

From the above comprehensive evaluation, a Technical Survey Report is compiled, in which all of the above information is reflected. Based on the results of the bacteriological tests, a Hygiene Index is calculated. This index is represented as a percentage and gives a good indication of the hygiene practices, and especially the sanitising procedures, in the kitchen. Comments, suggestions, recommendations and commendations are all included in this report.

A comprehensive visual inspection is also performed. (All of the above areas are included). This can be represented in an appendix to the main report, which is called the “Walkthrough Schedule”. The Walkthrough Schedule contains checkpoints that are critical to hygiene in each of the food production sections. Each problem area receives a negative mark (default), and the ratio of negative to positive points is expressed as a percentage in the Walkthrough Index. Both the Walkthrough and the Hygiene indices are represented on a bar graph.

Hygiene inspections are tailor-made for each client and are performed on a regular basis as required by the client.

Please contact us if you require more information.

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