Quotations are hereby invited for the provision of kitchen hygiene audit services at Esselenpark Campus for a period of twenty-four (24) months on an as and when required basis. Scope: Audit methodology: The kitchen hygiene audit methodologies are to ensure comprehensive evaluation and adherence to the highest standards of food safety and hygiene and will cover the following: The Initial Compliance Check: The Verification of the facilities adherence to the minimum regulatory standards. This involves checking for valid registrations with the health department and the presence of necessary certifications. Furthermore, the checking of compliance with the country-specific legal requirements including food storage, food handlers’ adherence to regulatory standards, and other critical areas such as pest control, waste management, cleaning and sanitizing. The Evaluation of Food Handling Procedures: The procedures for practicality, relevance, and adequacy, ensuring they are effectively implemented to safeguard food safety e.g. (checklists). The Risk Based Hygiene Assessment: A detailed food safety risk assessment must be conduct using a specialized, risk-based hygiene assessment tool. This initial phase focuses on evaluating the design and workflow of the food service facility to identify potential risks. A Comprehensive Audit Food Safety Practices: The audit must scrutinize storage and temperature control protocols, food serving procedures, cleanliness of facilities and equipment, overall hygiene of the facility, and adherence to good food-handling practices. This ensures the preparation of safe food that always meets or exceeds customer expectations. Laboratory Testing: Surface swabs will be conducted randomly on three of the following areas or items in the kitchen: - Cutting boards; - Food (Raw/Cooked); - Hand wash basins; - Sinks; - Kitchen Utensils; - Food preparation surfaces; - Food handler’s hands; - Water quality. The testing aims to detect indicators on the following organisms and pathogens, but are not limited to Total Microbial Activity (TMO), E. coli, Listeria, Salmonella, Clostridium perfringens etc. This is to provide a scientific basis for the audit findings. Personnel Hygiene Assessment: Personnel hygiene is of critical importance, significant time must be dedicated to interviewing food handlers to assesses their understanding and commitment to food safety responsibilities, identifies knowledge gaps, and provides targeted education as needed. Detailed and Unambiguous Reporting on the Audit Finding: The auditor must compile a detailed report in summary of all observations and findings categorized as minor, major, or critical. This report is finalized and shared with Transnet property, hospitality department together with the laboratory test results. (ЮАР - Тендер #65639263)

TP/2025/04/0002/93591/RFQ New

Quotations are hereby invited for the provision of kitchen hygiene audit services at Esselenpark Campus for a period of twenty-four (24) months on an as and when required basis. Scope: Audit methodology: The kitchen hygiene audit methodologies are to ensure comprehensive evaluation and adherence to the highest standards of food safety and hygiene and will cover the following: The Initial Compliance Check: The Verification of the facilities adherence to the minimum regulatory standards. This involves checking for valid registrations with the health department and the presence of necessary certifications. Furthermore, the checking of compliance with the country-specific legal requirements including food storage, food handlers’ adherence to regulatory standards, and other critical areas such as pest control, waste management, cleaning and sanitizing. The Evaluation of Food Handling Procedures: The procedures for practicality, relevance, and adequacy, ensuring they are effectively implemented to safeguard food safety e.g. (checklists). The Risk Based Hygiene Assessment: A detailed food safety risk assessment must be conduct using a specialized, risk-based hygiene assessment tool. This initial phase focuses on evaluating the design and workflow of the food service facility to identify potential risks. A Comprehensive Audit Food Safety Practices: The audit must scrutinize storage and temperature control protocols, food serving procedures, cleanliness of facilities and equipment, overall hygiene of the facility, and adherence to good food-handling practices. This ensures the preparation of safe food that always meets or exceeds customer expectations. Laboratory Testing: Surface swabs will be conducted randomly on three of the following areas or items in the kitchen: - Cutting boards; - Food (Raw/Cooked); - Hand wash basins; - Sinks; - Kitchen Utensils; - Food preparation surfaces; - Food handler’s hands; - Water quality. The testing aims to detect indicators on the following organisms and pathogens, but are not limited to Total Microbial Activity (TMO), E. coli, Listeria, Salmonella, Clostridium perfringens etc. This is to provide a scientific basis for the audit findings. Personnel Hygiene Assessment: Personnel hygiene is of critical importance, significant time must be dedicated to interviewing food handlers to assesses their understanding and commitment to food safety responsibilities, identifies knowledge gaps, and provides targeted education as needed. Detailed and Unambiguous Reporting on the Audit Finding: The auditor must compile a detailed report in summary of all observations and findings categorized as minor, major, or critical. This report is finalized and shared with Transnet property, hospitality department together with the laboratory test results.

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2025-08-05 12H00

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