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Frequently Asked Questions

Frequently Asked Questions

The ideal temperature for a coolroom is between 0 - 4 °C. Between 5°C - 60°C is called the Temperature Danger Zone, because bacteria grow best at this temperature. So make sure your cool room always stays in the recommended temperature range.

Mildewy or musty odours can often be the first or only sign of a potential mould problem. Mould commonly starts growing in areas which are hard to see or it just looks like dirt. If the smell occurs check for other signs of mould such as changes in the appearance of the coolroom and any suspicious allergic or health related reactions.

If a coolroom has mould, numerous changes in the appearance of the coolroom can occur. Some examples for an appearance change are condensation or rusting around pipes or on the wall, discoloration of the walls and, the most obvious sign of mould infestation, visible mould growth.

If one or more workers, who frequently use the coolroom, begin to suffer from allergic reactions that seem to be associated with the coolroom, then it could be due to the presence of high levels of mould.

As part of your Jaymak service we sanitise the walls, ceiling and fan units using our oil based, no rinse sanitiser called D-Mould. This product is an organic, herbal based oil that is food safe and inhibits mould growth for a period of 6 months. For more information on D-Mould click here.

To ensure the product is most effective it is important to not clean the walls, ceiling or fan unit with any other product between services as it will remove the oil coating. If a spill occurs on any of these surfaces just wipe the area with a damp cloth. The shelving and floor should be cleaned regularly as normal.   

Listeria monocytogenes is a microorganism that may cause an infection called listeriosis if you eat contaminated food. Listeria bacteria are common in the environment and may contaminate many different types of foods from the farm right through food processing to the retail market. Listeria can be found in animals, soil, milk, leafy vegetables and chilled, prepared ready to eat products.

Unlike most food poisoning bacteria, Listeria continues to grow slowly even at refrigeration temperatures. It will grow more rapidly at higher temperatures, so foods that have been kept for a long time and/or that have not been kept cold may represent a higher risk to susceptible people.

The majority of cases of listeriosis are so mild that they are thought to be just a mild viral infection or flu. Less common symptoms are diarrhoea, nausea and abdominal cramps. The illness may progress to more serious forms, such as septicaemia, meningitis (or meningoencephalitis) and encephalitis. Listeria is especially dangerous for infants, pregnant women and the elderly.

Bleach is an effective agent against a range of bacteria but it does not kill mould and introduces further chemical pollution to the indoor environment.

It does have the short-term effect of changing the pigmentation of the mould so that it appears to have gone but in reality it still exists but is unable to be seen so can continue to grow and become a recurring problem.

Jaymak’s Jayklean cleaner uses colloidal technology by attacking and breaking down mould at a molecular level. It is also a hospital-grade disinfectant, biodegradable, food safe and PH neutral, which is much healthier for your customers. For more information on  Jayklean click here.

The condition and hygiene of the food premises and food storage are two key areas that Environmental Health Officers check for during an inspection.

“During storage, the safety and suitability of food needs to be maintained by ensuring it is stored in an appropriate environment and protected from contamination. Potentially hazardous food must be stored at a temperature that minimises the opportunity for pathogenic bacteria to grow.” - ANZ Food Authority

Jaymak can assist you in passing your health inspection by ensuring that your food storage areas are up to standard. At Jaymak we clean, sanitise and certify, so you can rest assured that your cool room and kitchen equipment are cleaned to the highest standard, that the areas are sanitised to prevent mould growth from occurring for up to six months, and you will also receive a Certificate of Assurance to show that these areas are covered by our ISO 22000 certification. Click if you would like to know more about our accreditation.

The certificate you will receive if on a 6 monthly treatment cycle states that your cool room and kitchen equipment are cleaned by Jaymak, and we comply with the requirements of AS/NZS 22000 : 2005 in maintaining a Risk Management System based on the principles of HACCP for the provision of specialised cleaning services to the hospitality and food sector. A Health Inspector will see your certificate, which we recommend displaying on a wall within your kitchen, and this will show that you have a system in place to ensure that food at your facility is stored in a clean environment and protected from contamination.

A great way to test the cleanliness of your equipment is through swab testing. An instant protein swab may be used by swabbing the area of concern, breaking the reactant solution in the swab tube, and after a few seconds the test will change colour and give an instant result. It is recommended that further pathology testing also be conducted, which gives a detailed bacterial report, testing the presence of Listeria and yeast, mould and total plate count.

Pathology swab testing analysis will enhance your Food Safety Program by providing documentary verification of effective hygiene practice, should you be inspected by your local council EHO or food safety auditor.  For more information on our swab testing services click here.

If a customer has submitted a complaint to their local council it will be recorded and investigated if there is more than a single case of illness. Once a second case has been confirmed the Environmental Health Officer may schedule a visit to the premises to check that good food handling practices are used or undertake a full incident investigation, possibly with assistance from the Department of Health.

The proper maintenance and cleaning of the Plant Room, air-intake and AHU system is often neglected as it is out of sight. These areas need to be cleaned annually not only for reasons of microbial control but also to minimise energy usage and to improve plant reliability.

Some areas may be difficult to clean and require a scissor lift, which makes cleaning a plant room in-house a risky OH&S exercise. Outsourcing this task to the professionals at Jaymak means you will receive a service that includes:

  • A careful clean of all plant, machinery and equipment to remove dirt, dust, cobwebs, excess grease and fungal spores causing surface and airborne microbial contamination.
  • Clean of the walls, ceiling and floor with Jayklean – a specifically designed surface cleaner that is a biodegradable product and meets TGA requirements as a hospital grade disinfectant.
  • Clean of all cooling coils with Jayklean and/or HEPA vacuum to remove all VOCs and MVOCs, dust and dirt particles.
  • We will ensure that all trays, sumps and drains are clear, and flushed where necessary to remove all microbial slimes and other accumulated debris.
  • We will ensure all areas are drained adequately and left dry.
  • The technician will check that fresh air inlets are not blocked by stored materials and that cleaning equipment and other odorous materials are not stored in fresh air plenums.
  • Any damaged or missing filters and the need for exchange of filters or cleaning will be reported.

It is important to maintain plant rooms and AHU’s to ensure that Sick Building Syndrome and other building related illnesses don’t arise from neglected hygiene standards in these areas.

The main reason for dishwashers getting dirty and heavily scaled is that they are not maintained properly. It is important to remind staff who use commercial dishwashers that they are actually sanitisers and do not perform in the same way as normal household dishwashers. This means that the dishes that they put in these units MUST be cleaned so that food scraps are not mixed into the water.

This is important because the water is recycled all day until the dishwasher is emptied, usually at night. At the end of each day staff should be inspecting and cleaning the filters, because if neglected the filters will get clogged, the dishwasher will start to smell resulting in contaminated dishes and will eventually cause the unit to breakdown.

If all staff can be encouraged to follow these simple steps when using their commercial dishwasher the process of sanitising will be more effective, safer for your customers, use less energy and help prevent breakdowns.  

  • Always remember that this is not a dishwasher it is a sanitising unit.
  • Remember once you fill your sanitiser that water will be continually re-cycled until you empty the unit and re-fill.
  • All dishes must be clean before placing them into the sanitiser.
  • Do not put dirty dishes onto the same dish rack you put into the machine as this will introduce dirt and food scraps into your sanitiser.
  • At the end of the shift empty the sanitiser by pulling the plug out, remove and clean all filters and remember to replace before next shift. If filters have lots of food scraps talk to staff and remind them of the importance of rinsing dishes to make sure your machine is sanitising effectively.

A commercial dishwasher should be cleaned and sanitised every 6 months using food safe cleaners and sanitisers. At Jaymak we use a specially designed commercial D-Scaler that has been laboratory tested to meet TGA requirements as a hospital-grade disinfectant. For more information on the  D-Scaler test results click here>.