Ever heard of the ‘5-second’ rule? The one that claims it’s safe to eat food that’s fallen on the ground, as long as you pick it up within five seconds? Various studies have debunked that as a myth – and if you’re in the hospitality industry, hopefully, you’ve never been tempted to test it. In 2025, you certainly can’t afford to take that risk. Whether it’s a luxury hotel restaurant, a bustling coffee shop, a charming guesthouse kitchen or a popular takeaway, one thing is non-negotiable in commercial kitchens: food safety.
South Africans are dining out more frequently. A 2024 Dineplan survey found that 95% of respondents eat out monthly, with 41% doing so weekly or more often. According to Jeffery Madkins, Marketing Manager at Unilever Professional, this trend places added pressure on hospitality businesses to uphold the highest food safety standards. “There’s no room for error when it comes to hygiene, even in the busiest establishments,” he says, “and it underscores just how essential it is for commercial kitchens to maintain rigorous food safety protocols.”
The World Health Organisation estimates that 600 million people – nearly one in 10 globally – fall ill after eating contaminated food each year, with 420,000 of those cases proving fatal. In a hospitality setting, one mistake can put customers and your reputation at serious risk. The memory of South Africa’s listeriosis outbreak from 2017 to 2018, the world’s largest-ever outbreak of the food-borne disease, remains a stark reminder of the devastating consequences of lapses in food safety.
South Africa has long had regulatory bodies in place, including the Departments of Health and Agriculture, Land Reform and Rural Development, and the South African Bureau of Standards, tasked with safeguarding public health through frameworks like the Foodstuffs, Cosmetics, and Disinfectants Act. But the listeriosis crisis highlighted a critical truth: having regulations on paper isn’t enough. Consistent enforcement, a culture of accountability and shared commitment to food safety protect consumers.
So how do you ensure your kitchen is part of the solution, not the problem? Madkins offers four essential steps to safer kitchens in 2025:
1. Start with Surfaces
Bacteria can survive on surfaces for extended periods, making regular and thorough cleaning essential. In high-traffic hospitality kitchens, this can be a silent risk. Implement a strict cleaning schedule using commercial-grade disinfectants like Handy Andy Professional Multi Surface Disinfectant Cleaner to ensure all surfaces, from countertops to cutting boards, are sanitised multiple times daily.
2. Train, Then Train Again
Food safety protocols are only as effective as the staff enforcing them. Continuous training ensures that every team member is up to date with the latest safety standards and procedures. It also builds accountability and reduces errors. Just as important is knowing how to use cleaning and sanitising products correctly – from dilution to application – to ensure maximum effectiveness and safety.
3. Temperature is Everything
Maintaining proper food temperatures is critical to preventing bacterial growth. Refrigerators and freezers should be regularly monitored to ensure they remain within safe temperature ranges, while hot foods must be kept at temperatures that inhibit bacterial proliferation. Investing in reliable thermometers and automated monitoring systems can make this process more accurate and consistent.
4. Use the Right Tools
Not all cleaning products and kitchen tools are created equal. Use equipment and cleaning agents that meet industry standards for food safety. This includes colour-coded cutting boards to prevent cross-contamination, food safe disinfectants like Handy Andy Professional Multi-Surface Disinfectant to clean and sanitise surfaces between meal preparations, and non-porous utensils that resist bacterial growth. Handy Andy Professional also provides a range of food safe certified cleaners to effectively tackle kitchen grease problems, offering reassurance of a hazard and contamination-free food preparation area.
“Dining out has become part of South African culture and the onus is on hospitality establishments to uphold and exceed food safety standards,” says Madkins. “In a competitive market, impeccable hygiene isn’t just a regulatory requirement, it’s also a brand promise that fosters customer loyalty and trust. Because in the hospitality industry, trust is served with every plate,” he concludes.
For more information on how Unilever Professional can support your cleaning needs, visit https://www.unileverprofessional.co.za/
Sources:
https://www.dineplan.com/blog/why-and-how-often-south-africans-dine-out