Jaymak

27
Jan

About Legionnaires disease

What is Legionnaires disease, how is it spread and who is at risk? Legionnaires’ disease is a type of pneumonia caused by bacteria that is found in damp or wet environments. The bacteria are not spread from person to person, but instead through airborne water droplets. It is most commonly contracted by breathing in mist or vapour from water that

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16
Jan

The importance of keeping ice machines clean – the cold hard facts!

The importance of keeping ice machines clean – the cold hard facts! As strange as this may seem, ice is considered food in the food services industry and as such must be made, treated, stored and dispensed with the same consideration to possible food contamination issues. Even though ice is water and cold, ice and ice machines can provide a

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8
Nov

National Food Safety Week 2018 : Food Poisoning – Take it Seriously

This year National Food Safety Week runs from 10 – 17 November. In what is a national initiative organised by the Food and Safety Information Council, the week’s aim is to promote issues and raise awareness of food safety for a number of groups including the consumer, the food services industry, and those in hospitality and other related industries including

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8
Nov

Schools out! It’s time to clean up the mess!

Schools out! It’s time to clean up the mess! For 200+ days of the year thousands of schools all over Australia play host to millions of children as they learn, play, eat and grow. In terms of finding a resource that is more thoroughly put through its paces – you would be hard pressed to find one that competes with

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2
Oct

Jayfresh – a new era in hygiene

The latest innovation from Jaymak Australia, Jayfresh provides organisations the opportunity to both: 1.     Improve the shelf life of their food products within the cool room environment. 2.     Keep their cool room environment mould, odour and bacteria free for longer between regular hygiene and cleaning services. What is Jayfresh? Jayfresh is a chlorine dioxide based slow release mould and bacteria

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2
Oct

The importance of using an accredited service provider

What do the ISO accreditations mean and why are they so important to Jaymak and our client family. As you may well know, its vital for the future operation of your business, for the safety of your customers and workers, and for peace of mind in terms of risk exposure, to keep all areas of your food business, clean, hygienic

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30
Nov

A Clean Business Is Good Business

As a restaurant owner, there are few challenges greater than keeping your kitchen, food preparation and storage spaces properly clean and hygienic. What it boils down to is that a lot of time is spent cleaning each day, and that you must ensure you and your staff are cleaning the right way, with the right products and practices.

30
Nov

Complete Kitchen Cleans

The saying goes that the kitchen is the heart and soul of every home, and the same applies for a catering or food service business. Without a large, capable and commercial grade kitchen, no business in the food trade can be viable.

25
Oct

Prevention is the Key for Coolroom Food Safety

In Australia, food safety standards place obligations on food businesses to produce and store food that is safe and suitable to eat. To adhere to these standards, businesses must be vigilant about how they handle, cook and store food, as most cases of food-borne illness are preventable through good hygiene, safe food-handling and careful storage practices.