Latest News
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
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
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
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.
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.
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.
