Health & Safety

Staff training that works:

Creating a culture of hygiene excellence in commercial kitchens goes beyond simply meeting legal requirements. With our country’s diverse workforce and strict R638 regulations, effective food safety training needs to connect with every team member, regardless of their background or language.

Regulation 638 requires two levels of food safety training in South African food businesses. Managers and people in charge must complete accredited SAATCA training in food safety and hygiene. All other staff working with food need appropriate basic food safety training. This system recognises that different roles need different levels of knowledge.

The person-in-charge training is comprehensive and covers everything needed to implement effective food safety systems. Basic training for kitchen staff, waiters, and other food handlers focuses on essential hygiene practices, preventing cross-contamination, and proper food handling.

South Africa’s many languages create unique training challenges. Research shows that language barriers contribute to 25% of workplace accidents, and training works better when done in the learner’s native language. This is especially important in commercial kitchens where misunderstood safety procedures can cause serious health problems.

Successful operators use visual learning tools like pictorial guides and colour-coded systems that work across all languages. The universal cutting board colour system – red for raw meat, blue for fish, green for vegetables – provides clear guidance regardless of spoken language. Hands-on demonstrations where staff can see and practice proper techniques often work better than verbal explanations alone.

Many businesses train existing multilingual staff to serve as translators and mentors, creating supportive learning environments that build team unity whilst ensuring everyone understands critical safety procedures.

One-time training sessions rarely create lasting change. The most successful hospitality businesses use continuous learning approaches with short, daily training sessions on specific topics. Five-minute morning briefings about handwashing, temperature monitoring, or cleaning procedures keep food safety awareness high.

Training programmes that use real examples from the actual workplace are more effective. When staff can relate lessons to their daily tasks, they understand and remember better. Companies like Coca-Cola, Spar, and Nandos have successfully implemented training that incorporates specific workplace scenarios. Technology is helping overcome traditional barriers. Online training platforms allow staff to learn at their own pace, with courses starting from R450 per person. Mobile-friendly content means even part-time staff can access training during breaks.

Creating genuine hygiene excellence requires ongoing measurement. Regular observation of staff practices shows how well training translates to real behaviour. Tracking minor incidents helps identify training gaps before they become serious problems. Getting feedback from staff ensures training programmes stay relevant and effective.

Well-trained teams prevent contamination, ensure compliance, and reduce the risk of health violations and reputational damage. In South Africa’s competitive hospitality market, consistent hygiene standards become a real competitive advantage that builds customer trust and business success.

While a guest’s stay at a hotel may begin at reception, it’s often the food that defines their lasting impression. From a perfectly executed room-service burger to a showstopping signature dish in the main dining room, the kitchen is where your promises of quality, care, and attention to detail truly come to life. But just as quickly, that impression can be shattered by a dirty plate, an unpleasant odour, or worse, a bout of food poisoning.

“You can’t deliver five-star food from a one-star kitchen,” says Jeff Madkins, head of marketing at Unilever Professional. “Guests don’t see the kitchen, but they feel the consequences of how it’s run. It only takes one slip (a contaminated surface, a badly washed utensil) to turn an excellent meal into a complaint.”

Madkins’ point isn’t just philosophical. A study published on ResearchGate found that 90% of hotel guests consider cleanliness a key factor in whether they would return or recommend the property to others. For four- and five-star establishments, hygiene remains one of the most influential drivers of brand reputation and guest satisfaction.

Kitchens built for pressure — not pause

Commercial kitchens are intense environments, driven by speed, precision, and high expectations. Amid the heat and pressure of service, hygiene cannot be an afterthought. It must be embedded in the daily rhythm of every task, as essential as seasoning or plating.

Chef Mary, a hospitality industry veteran with over three decades of experience, believes that cleanliness is the cornerstone of professional cooking.

“A kitchen is only as good as it is clean,” she says. “Great cooking is about control. And if your station is chaotic or contaminated, you’ve already lost control.”

In her piece The True Mark of a Great Kitchen, she argues that cleaning isn’t something left until closing time. Instead, it must be practised continuously throughout service.

“You clean between every plate, not just at the end of service. A spotless station isn’t just safe, it sets the standard for every plate you send out.”

Dirty kitchens cost more than just stars

While it might be tempting to cut corners in a busy shift, the risks far outweigh the convenience. Just one moment of cross-contamination or a single overlooked hygiene lapse can lead to serious consequences: foodborne illness, health department violations, negative reviews, and long-term reputational damage.

And it’s not only the guest who suffers. “A hygienically clean kitchen protects the guest, the team, and the bottom line,” says Madkins. “It’s one of the simplest and most effective ways to boost efficiency, reduce waste, and build trust.”

Five hygiene habits of a five-star kitchen

Chef Mary outlines five non-negotiable habits that define a truly world-class kitchen:

1. Sanitise between every task: Every time an ingredient changes, the prep area should be cleaned thoroughly.
2. Foster a ‘clean as you go’ mindset: Delaying cleaning until after service creates risk and unnecessary pressure.
3. Focus on friction points: Regularly sanitise high-touch areas like fridge handles, knives, containers, and cloths.
4. Implement a visible cleaning schedule: A structured and visible routine helps keep the team accountable.
5. Lead by example: Senior chefs and kitchen leads must set the tone for cleanliness and hygiene discipline.

“A clean kitchen doesn’t slow you down. It sets you up,” adds Chef Mary. “It’s the one standard you should never compromise.”

A lasting impression

Guests may never step foot inside your kitchen, but they will certainly feel its impact. From presentation and flavour to the confidence that comes from knowing their meal is safe and fresh, cleanliness is part of the guest experience. A pristine kitchen might not earn you a Michelin star, but neglecting it can make sure you never come close.

“You can’t fake clean,” says Madkins. “You either build trust through hygiene, or you give guests a reason not to come back.”

When new cleaners arrive on the job, the standard welcome is all too familiar: a storeroom filled with bottles, sprays, and tubs, a brief induction, and a quick rundown of which areas they’re responsible for.

From there, it’s often assumed they’ll figure it out—drawing from childhood chores, previous roles, or gut instinct.

But relying on personal habits or prior experience isn’t always effective—or safe.

According to Jeffery Madkins, Marketing Manager for Unilever Professional, the lack of proper onboarding means many cleaners end up copying coworkers or simply guessing their way through daily tasks. “Cleaners are on the frontlines of hygiene, and we have to equip them like professionals, because that’s exactly what they are,” he stresses. Without structured training, bad habits form and spread from one job to the next—leading to inefficiency, safety risks, and subpar results.

Madkins outlines five compelling reasons why comprehensive cleaner training should be non-negotiable in any professional setting:

1. Cleaning Blindly Wastes Time and Product

Using the wrong product isn’t just unproductive—it’s expensive. With proper training, cleaners understand exactly which product is suited to grease, grime, limescale, or bacteria. This reduces waste, rework, and confusion, saving both time and money.

2. Better Technique Means Cleaner Results

Even small technique changes—like knowing how long a product needs to sit or getting the dilution ratio right—can significantly improve outcomes. Trained cleaners are not only faster but more effective, often hitting higher hygiene standards with less effort.

3. Training Reduces Health and Safety Risks

Incorrect product use, especially in sensitive areas like kitchens, can be dangerous. Training helps staff identify the right products for the right environments and reinforces safety protocols. “For example,” notes Madkins, “the Handy Andy Food Safe range is ideal for cutting through tough dirt and oil in ovens, while still being safe for food-prep surfaces.”

4. Trained Staff Feel Valued and More Confident

Equipping cleaners with the knowledge to do their jobs well communicates respect for their role. It boosts confidence and improves job satisfaction. When cleaners know they’re making a real impact, they take more pride in their work.

5. It Leads to Better Business Outcomes

From spotless guest rooms to gleaming restaurant kitchens, cleanliness directly impacts customer experience—especially in hospitality and food service. Well-trained staff help protect your reputation, reduce complaints, and enhance your bottom line.

In line with this philosophy, Unilever Professional recently launched a nationwide training initiative aimed at upskilling its distributors. “Based on this belief in training, Unilever Professional has launched a nationwide campaign to upskill its distributors, which kicked off with a LinkedIn Live session earlier this month,” explains Madkins. “The goal is simple: to pass on this knowledge to cleaners and operators on the ground.”

This commitment was showcased at the Hotel & Hospitality Expo Africa in Cape Town, where live demonstrations allowed hospitality professionals to see the results for themselves. “Training empowers cleaners to work smarter, not harder,” says Madkins. “At the show, you could see the genuine surprise when people realised how quickly grease could be removed with the right product. In just a few minutes, you can shift someone’s entire approach to cleaning.”

Madkins concludes: “Unilever Professional continues to invest in practical, hands-on training and in-field support for cleaning teams across South Africa. Because real clean doesn’t just happen. It’s taught.”