FSSC 22000 Food Safety Management System certification

At Khayelitsha Cookies we have a stringent Hygiene Protocol in place which is part of our FSSC 22000 Food Safety Management System certification. All food handlers at Khayelitsha Cookies adhere to the mandatory South African legislation, “R364 Regulations governing general Hygiene Requirements for Food Premises, the transport of food and related matters”.

In addition to this, Khayelitsha Cookies has strict Covid-19 Workplace Guidelines in place for food safety, in line with the World Health Organisation (WHO) document “COVID-19 and food safety: guidance for food businesses.

Food safety is paramount and non-negotiable in our business, and we have a food safety officer monitoring hygiene practices constantly during the day.

The use of gloves may be a symbol of good hygiene, but in fact, is controversial. The confidence gloves provide may create a false sense of security, and encourage risky behaviour on the part of workers. According to the Center for Disease Control (CDC), of the Food & Drug Administration in the USA, “proper hand washing is key to managing and preventing food contamination. Gloves, however, have created a false sense of security with food handlers that bacteria can’t get into the food and thus, workers only wash their hands 27% of the time it’s recommended”. Globally, gloves are typically not worn in food factories, except to cover cuts or wounds.

Following global best practice therefore, Khayelitsha Cookies has put in place a strict protocol of frequent handwashing & sanitizing.

After processing, all of our products are fully baked at high temperatures, so that any organisms that may accidentally be found on the product, despite these protocols, are killed.

Some of the good staff hygienic practices in place include

  • Wearing of PPE
  • Wearing of masks
  • Proper hand hygiene – washing with soap and water for at least 20 seconds
  • Frequent use of alcohol-based hand sanitizers;
  • Frequent cleaning/disinfection of work surfaces and touch points such as door handles;
  • Screening to exclude any worker showing symptoms of respiratory illness