fial ce:la 1 2011/10/14 10:48 am page 2

Department of Basic Education

Private Bag X895; Pretoria; 0001South Africa222 Struben Street; Pretoria; 0001Tel.: +27 12 357 4046Fax: +27 12 324 0260

www.education.gov.za

Copyright: 2011 Department of Basic education

Compiled: Ms A TshovhoteE-Mail: [email protected]

Design & Layout: Just–In Graphix and CommunicationsContact: 079 902 2013E-mail: [email protected]

Final Cover:Layout 1 2011/10/14 10:48 AM Page 2

FOREWORD

The equipment and utensils guidelines for the National School Nutrition

Programme (NSNP) are yet another milestone in the programme. With the

NSNP now providing an almost universal cooked menu, the procurement of

quality, durable and affordable food preparation and serving equipment and

utensils is a priority.

The Department of Basic Education is pleased with the allocation for

equipment that has been provided by National Treasury through the

programme over the past number of years.

It is our hope that managers in schools, at district and provincial level will use

these guidelines to ensure that equipment of the best value is procured to

ensure quality, safe and nutritious meals.

We urge school management teams, volunteer food handlers and community

members to take good care of these valuable assets and ensure that they are

added to the asset stock registers of each school.

Siyadla � Siyafunda � Sinamandla!!

MS GT NdebeleDeputy Director-General: Social Mobilisation and Support ServicesSeptember 2011

I

Equipment and Utensils Guidelines for the NSNP:Layout 1 2011/10/25 01:00 PM Page I

ACRONYMS

DBE Department of Basic Education

DoH Department of Health

HACCP Hazard Analysis Critical Control Point

LP Liquefied Petroleum

NSNP National School Nutrition Programme

NGO Non Governmental Organisation

PED Provincial Education Department

SGB School Governing Body

SABS South African Bureau of Standards

VFH Volunteer Food Handler

II

Equipment and Utensils Guidelines for the NSNP:Layout 1 2011/10/25 01:00 PM Page II

TABLE OF CONTENTS

PURPOSE OF THE DOCUMENT IV

PART A: NSNP GUIDELINES 1

1. RECOMMENDED MATERIALS FOR EQUIPMENT 1

a. Stainless steel 1

b. Aluminium 1

c. Polypropylene Plastics 2

2. MAINTENANCE AND CARE OF EQUIPMENT 2

3. MINIMUM EQUIPMENT AND UTENSILS

REQUIRED FOR THE NSNP 4

4. REFERENCES 4

PART B: CATALOGUE OF COOKING EQUIPMENT

AND UTENSILS 5

a. Storage Equipments 5

b. Pre-Preparation Equipment & Utensils 6

c. Cooking Equipment & Utensils 10

d. Serving Equipment & Utensils 12

e. Eating Crockery and Cutlery 14

f. Cleaning Equipment 15

g. Protective Clothing 16

h. Safety Equipment 17

i. Miscellaneous 18

PART C: ANNEXURES 19

EQUIPMENT NEEDS ANALYSIS 19

III

Equipment and Utensils Guidelines for the NSNP:Layout 1 2011/10/25 01:00 PM Page III

PURPOSE OF THE DOCUMENT

The purpose of this guideline is to set minimum requirements of basic cooking

equipment and utensils required to implement a sustainable National School

Nutrition Programme. It is intended to provide guidance to Provincial

Education Departments, districts and schools in selecting quality and durable

equipment and utensils for the programme to ensure that learners are served

with quality, nutritious and safe food in a dignified manner. The guideline

further provides information on basic items required for establishing a

conducive and hygienic food preparation area for mass catering in schools.

The specifications in this guideline will guide and support provinces and

schools in the process of procuring quality equipment. This will ensure that

public funds are invested in durable equipment, enabling learners to be served

with safe food and with dignity. The guideline however does not restrict any

school from procuring good quality equipment not mentioned herein. All

cooking equipment and utensils procured for the programme must comply

with the South Africa Bureau of Standards (SABS).

1IV

Equipment and Utensils Guidelines for the NSNP:Layout 1 2011/10/25 01:00 PM Page IV

PART A: NSNP GUIDELINES

1. RECOMMENDED MATERIALS FOR EQUIPMENT

The quality of the product should be taken into consideration when

selecting equipment and utensils for mass catering. The material should

be durable, easy to maintain and cost effective. Stainless steel is highly

recommended. Aluminium and Polypropylene Plastic (strong plastic) are

also acceptable for use and must comply with South African Bureau of

Standards (SABS). Products made of these materials comply with the

Hazard Analysis Critical Control Points (HACCP) principles which ensure

food safety. Products made of wood (e.g. chopping boards, wooden

spoons, etc.) should be avoided at all cost as they maximize the risk of

cross-contamination.

a. Stainless steel

The NSNP highly recommends the use of stainless steel for eating

utensils such as plates, cutlery and mugs as well as preparation

surfaces such as tables and sinks.

Why stainless steel for kitchen utensils?

� It is one of the most hygienic materials for the preparation of foods

and is very easy to clean, as its unique surface has no pores or

cracks to habour dirt, grime or bacteria.� It is very attractive and requires minimal care, since it won't chip

or easily rust.� It will not affect flavour, as it does not react with acidic foods

during food preparation or cooking.� With proper care, it has a useful life expectancy of over 100 years,

and is totally recyclable.

b. Aluminium

Aluminium is very popular due to its low cost and quick heating. The

main problem with aluminium is that it reacts with some types of

foods, especially with those with alkaline or acidic components.

1IV

Equipment and Utensils Guidelines for the NSNP:Layout 1 2011/10/25 01:00 PM Page 1

c. Polypropylene Plastics

Polypropelene is tough plastic material which is exceptionally resistant

to many chemical solvents, acids and bases. Containers made of

polypropylene are durable.

32

How to Decide?

Choosing between aluminium or stainless steel cookware is all about

the cost and cooking needs. For schools with a limited budget,

aluminium may be a more a affordable choice. On the other hand, for

schools that have sufficient money and are looking for quality durable

cookware, stainless steel cookware is the best option.

2. MAINTENANCE AND CARE OF EQUIPMENT

Preventative maintenance of kitchen equipment can be as easy as on one

line cleaning and servicing equipment. Cleaning is a fairly simple process,

whatever material you choose. Aluminium and stainless steel can be

washed with liquid detergent or be put in the dishwasher machine.

Most kitchen equipment is made from stainless steel. Its shiny non-porous

structure resists bacteria, making it a perfect material for foodservice. The

best way to maintain stainless steel is to keep it clean. By maintaining both

exterior and interior surfaces of stainless steel, the life span of kitchen

equipment can be extended. The film of chromium on the surface is what

makes it so durable.

Did you know?

Stainless steel contains a mixture of metals that reduces the effects of rust that can be

caused by moisture or air. If not properly maintained,

stainless steel can actually stain and corrode.

Aluminium contains particles that might penetrate into

food. E.g. Do not cook tomato sauce in an aluminium

pot.

Polypropylene is more resistant to high temperatures,

more rigid, and tougher than ordinary plastic. It has

good resistance to wear, chemicals, detergents, and cracking.


32

Things to keep in mind

� Bleach and chlorine do more harm than good.

While bleach is guaranteed to wipe out bacteria, it can cause more harm than good

to stainless steel surfaces. It breaks down the protective film on your stainless steel.

An ammonia solution is suitable to use in its place.

� Never use rough abrasive sponges and steel wools.

These rough cleaning utensils scratch the surface of your stainless steel making it

more susceptible to rust.

� Rinse the surface after cleaning.

Any residual soaps or detergents can be harmful if left for a long period of time. Also

they leave less than flattering streaks on your surfaces.

� Only use stainless steel cleaners as a last resort.

Over time, scratches and stains do happen. If they cannot be taken care of by using

simple cleaning procedures, then a stainless steel cleaner can be used. Be sure to

read the directions before applying the cleaner.


5

4.

RE

FE

RE

NC

ES

1.

Th

e in

tern

ati

on

al s

yste

m IS

O 2

20

00

. ...

"Ma

na

gin

g F

oo

d S

afe

ty: A

HA

CC

P P

rin

cip

les

Gu

ide

fo

r O

pe

rato

rs

of

Foo

d S

afe

ty”.

2.

ww

w.c

ate

rco

mm

erc

ial.c

o.z

a

3.

BC

E F

oo

d S

erv

ice

Eq

uip

me

nts

: Bu

yers

Gu

ide

Ed

itio

n 5

4.

Ca

mb

ro 2

00

8 p

rod

uct

Ca

talo

g

5.

htt

p:/

/ww

w.f

an

tes.

com

/sta

inle

ss-s

tee

l.htm

l

6.

htt

p:/

/pla

stic

s.in

wik

i.org

/

7.

htt

p:/

/ww

w.s

oo

pe

rart

icle

s.co

m/

8.

Foo

d S

erv

ice

in In

stit

uti

on

, Be

ssie

B. W

est

Le

Ve

lle

Wo

od

, 6th

ed

itio

n

4

3.

MIN

IMU

M E

QU

IPM

EN

T A

ND

UT

EN

SIL

S R

EQ

UIR

ED

FO

R T

HE

NSN

P

Item

Qua

ntit

y re

quir

ed

(for

350

lear

ners

and

less

)Q

uant

ity

requ

ired

(3

50 le

arne

rs a

nd m

ore)

3 P

late

ga

s b

urn

ers

1 x

3 g

as

bu

rne

rs2

x 3

ga

s b

urn

er

Ga

s C

ylin

de

r2

ga

s cy

lind

er

3 g

as

cylin

de

r

Sta

inle

ss S

tee

l or

Alu

min

um

he

av

y D

uty

Co

ok

ing

Po

ts 6

0lt

3 x

60

lt p

ots

6 x

60

lt p

ots

Po

lyp

rop

yle

ne

pla

stic

or

sta

inle

ss s

tee

l lo

ng

co

ok

ing

sp

oo

ns

(e.g

. Pa

p s

tirr

er)

3 lo

ng

co

ok

ing

sp

oo

ns

6 lo

ng

co

ok

ing

po

ts

Sta

inle

ss s

tee

l wo

rk t

ab

le

2 t

ab

les

4 t

ab

les

Serv

ing

uten

sils

requ

ired

are

det

erm

ined

by

num

ber o

f lea

rner

s an

d se

rvin

g po

ints

(An

exam

ple

of 5

00 le

arne

rs p

er sc

hool

and

17

serv

ing

poin

ts w

ill b

e us

ed)

Sta

inle

ss s

tee

l ta

ble

sp

oo

ns

50

0 s

po

on

s

Sta

inle

ss s

tee

l or

pla

stic

se

rvin

g s

po

on

s5

1 s

po

on

s (1

7 f

or

sta

rch

, 17

pro

tein

, 17

ve

ge

tab

les)

Sta

inle

ss s

tee

l pla

tes

50

0 p

late

s

Sta

inle

ss s

tee

l or

pla

stic

se

rvin

g c

on

tain

ers

5

1 c

on

tain

ers

(1

7 f

or

sta

rch

, 17

pro

tein

, 17

ve

ge

tab

les)


5

4.

RE

FE

RE

NC

ES

1.

Th

e in

tern

ati

on

al s

yste

m IS

O 2

20

00

. ...

"Ma

na

gin

g F

oo

d S

afe

ty: A

HA

CC

P P

rin

cip

les

Gu

ide

fo

r O

pe

rato

rs

of

Foo

d S

afe

ty”.

2.

ww

w.c

ate

rco

mm

erc

ial.c

o.z

a

3.

BC

E F

oo

d S

erv

ice

Eq

uip

me

nts

: Bu

yers

Gu

ide

Ed

itio

n 5

4.

Ca

mb

ro 2

00

8 p

rod

uct

Ca

talo

g

5.

htt

p:/

/ww

w.f

an

tes.

com

/sta

inle

ss-s

tee

l.htm

l

6.

htt

p:/

/pla

stic

s.in

wik

i.org

/

7.

htt

p:/

/ww

w.s

oo

pe

rart

icle

s.co

m/

8.

Foo

d S

erv

ice

in In

stit

uti

on

, Be

ssie

B. W

est

Le

Ve

lle

Wo

od

, 6th

ed

itio

n

PA

RT

B:

CA

TA

LO

GU

E O

F C

OO

KIN

G E

QU

IPM

EN

T A

ND

UT

EN

SIL

S

NB:

Sch

ools

are

adv

ised

to co

ntac

t the

acc

redi

ted

deal

ers f

or d

etai

led

prod

uct s

peci

ficat

ions

and

sam

ples

befo

re p

laci

ng a

pur

chas

ing

orde

r.

4

Mus

t Hav

eN

ice

to H

ave

Item

D

escr

ipti

onIt

emSp

ecifi

cati

onIt

em P

ictu

reU

sage

and

Tip

s

Sta

inle

ss S

tee

l

Foo

d S

tora

ge

Sh

elv

e

Foo

d s

tora

ge

sh

elv

ing

sit

s id

ea

l fo

r o

rga

niz

ing

fo

od

sto

rag

e a

nd

spa

ce s

av

ing

- it

’s e

asy

to

fin

d w

ha

t yo

u n

ee

d f

ast

. Org

an

ize

yo

ur

pro

du

cts

by

typ

e -

ba

kin

g, c

oo

kin

g, c

on

dim

en

ts, e

tc.

Ma

ke s

ure

all

ite

ms

are

lab

ele

d.

Turn

lab

ele

d it

em

s so

th

at

the

ir la

be

l is

faci

ng

ou

t.

Wh

en

yo

u r

est

ock

, pu

t n

ew

er

ite

ms

at

the

ba

ck o

f th

e s

he

lf, b

eh

ind

the

old

er

on

es.

Use

old

er

ite

ms

firs

t.

As

a g

en

era

l no

te, r

eg

ula

rly

ch

eck

exp

iry

da

tes

on

all

fo

od

pro

du

cts.

a.Fo

od S

tora

ge E

quip

men

ts


76

b.Pr

e-Pr

epar

atio

n Eq

uipm

ent &

Ute

nsils

Item

Des

crip

tion

Item

Spe

cific

atio

nIt

em P

ictu

reU

sage

and

Tip

sFo

od

Bo

x S

tora

ge

Co

nta

ine

r w

ith

Lid

Ma

de

of

tou

gh

po

lyp

rop

yle

ne

-

diff

ere

nt

size

av

aila

ble

Foo

d S

tora

ge

co

nta

ine

rs id

ea

l fo

r st

ori

ng

gro

cery

su

ch a

s

spic

es,

ric

e, s

oya

, etc

. in

th

e d

ry s

tora

ge

are

a.

Ing

red

ien

t B

in H

ea

vy

Du

ty w

ith

lid

s a

nd

Mo

bile

Do

lly

Diff

ere

nt

size

s

av

aila

ble

Sto

re d

ry in

gre

die

nts

su

ch a

s m

ea

lie m

ea

l, sa

mp

, ric

e,

etc

.

Item

Des

crip

tion

Item

Spe

cific

atio

nIt

em P

ictu

reU

sage

and

Tip

sS

tain

less

ste

el w

ork

tab

le

To u

se a

s p

rep

ara

tio

n t

ab

le e

.g. c

utt

ing

ve

ge

tab

les.

Sh

ou

ld

be

ma

de

fro

m a

ma

teri

al t

ha

t is

ea

sy t

o k

ee

p c

lea

n.

Sta

inle

ss s

tee

l an

d a

lum

inu

m a

re p

refe

rre

d m

ate

ria

ls.

Th

ere

is w

ide

ra

ng

e o

f w

ork

ta

ble

an

d t

he

y c

om

e in

a

nu

mb

er

of

size

s, s

tyle

s a

nd

ma

teri

als

, wo

rk t

ab

les

wit

h

fla

t d

esi

gn

s, w

ith

ba

cksp

lash

es,

mu

ltip

le s

he

lve

s fo

r

ex

tra

sto

rag

e s

pa

ce t

o y

ou

r k

itch

en

ne

ed

s.


76

Item

Des

crip

tion

Item

Spe

cific

atio

nIt

em P

ictu

reU

sage

and

Tip

sIn

du

stri

al p

latf

orm

sca

les

Sca

les

tha

t co

uld

be

op

era

ted

by

co

nv

en

tio

na

l alk

alin

e

ba

tte

rie

s a

re a

va

ilab

le a

llo

win

g t

he

fre

ed

om

to

use

a

sca

le a

ny

wh

ere

wit

ho

ut

the

co

nst

rain

ts o

f p

ow

er

sock

ets

.

To m

ea

sure

dry

ing

red

ien

ts (

mie

lie m

ea

l, sa

mp

, etc

)

du

rin

g f

oo

d p

rep

ara

tio

n a

cco

rdin

g t

o t

he

re

cip

es

inst

ruct

ion

s.

Ide

al f

or

rece

ivin

g g

oo

ds

an

d s

tock

ch

eck

s.

Ind

ust

ria

l fo

od

pro

cess

or

(ve

ge

-

tab

le c

utt

er)

It a

llo

ws

fast

pre

pa

rati

on

of

larg

e v

olu

me

s o

f v

eg

eta

ble

s,

fru

its

an

d v

eg

eta

ble

s. It

co

nta

ins

diff

ere

nt

bla

de

s/d

iscs

(gra

ters

, sh

red

din

g, d

icin

g, j

ulie

nn

e, e

tc)

tha

t a

re s

uit

ab

le

to s

lice

ve

ge

tab

les

into

diff

ere

nt

sha

pe

s.

Me

asu

rin

g ju

gs-

sta

inle

ss s

tee

l or

pla

stic

Siz

es:

50

0m

l

1 L

t

2 L

t

To m

ea

sure

flu

ids

(wa

ter,

oil,

etc

) d

uri

ng

fo

od

pre

pa

rati

on

acc

ord

ing

to

th

e r

eci

pe

s in

stru

ctio

ns


98

Item

Des

crip

tion

Item

Spe

cific

atio

nIt

em P

ictu

reU

sage

and

Tip

sM

ea

suri

ng

cu

ps-

sta

inle

ss s

tee

l or

pla

stic

Incl

ud

es

1/4

-, 1

/3-,

1/2

-, a

nd

1-c

up

ne

stin

g s

coo

ps

Me

asu

rin

g fl

av

ori

ng

s a

nd

fo

r la

rge

sca

le r

eci

pe

s

Ca

n O

pe

ne

r –

ind

ust

ria

l mo

un

ted

Ca

n O

pe

ne

r w

ith

cla

mp

, sp

are

wh

ee

l

an

d s

pa

re b

lad

e.

Op

en

er

is s

elf

ad

just

ing

fo

r ca

n

he

igh

t.

Op

en

s ca

ns

of

all

sh

ap

es

an

d s

ize

s: r

ou

nd

, sq

ua

re, o

blo

ng

,

ov

al a

nd

ev

en

de

nte

d c

an

s.

Cu

ttin

g b

oa

rds-

po

lyp

rop

yle

ne

pla

stic

ma

teri

al

Av

aila

ble

in d

iffe

ren

t

colo

rs w

hic

h a

re

ide

al f

or

elim

ina

tin

g

the

cro

ss c

on

tam

ina

-

tio

n o

f fo

od

s- H

AC

CP

(Ha

rza

rd A

na

lysi

s

Cri

tica

l Co

ntr

ol

Pri

nci

ple

s)

com

plia

nt.

To u

se d

uri

ng

fo

od

pre

pa

rati

on

.

Wh

ite

-Da

iry

an

d B

ake

ry p

rod

uct

s e

.g c

he

ese

Blu

e-F

ish

/Ye

llo

w-P

ou

ltry

(ch

icke

n)/

Gre

en

-Ra

w

Ve

ge

tab

les/

Re

d—

Ra

w R

ed

Me

at/

Bro

wn

-Co

oke

d M

ea

ts


98

Item

Des

crip

tion

Item

Spe

cific

atio

nIt

em P

ictu

reU

sage

and

Tip

sC

oo

ks’ k

niv

es

– o

ne

sta

nd

ard

siz

e f

or

sch

oo

ls

Ra

ng

es

fro

m 1

5 c

m

to 3

6 c

m in

len

gth

Kn

ive

s a

re c

utt

ing

to

ols

use

d in

fo

od

pre

pa

rati

on

fo

r p

ee

ling

an

d c

ho

pp

ing

.

Co

ok

ing

Sp

oo

ns-

Pla

stic

or

Sta

inle

ss

Ste

el

Len

gth

of

- 6

00

mm

,

12

00

mm

an

d

15

00

mm

Use

d t

o s

tir

du

rin

g c

oo

kin

g e

.g s

oft

po

rrid

ge

, pa

p, s

am

p;

veg

eta

ble

, so

ya, b

ea

ns

ste

w, e

tc.

Use

of

stir

rer

wit

h p

last

ic a

nd

/or

sta

inle

ss s

tee

l is

reco

mm

en

de

d. W

oo

d m

ate

ria

l is

a f

oo

d s

afe

ty h

aza

rd,

ba

cte

ria

gro

ws

ea

sily

on

we

t w

oo

d.

Ba

stin

g S

po

on

s-

Sta

inle

ss S

tee

l

Tota

l le

ng

th-

33

0m

m

& 4

00

mm

Use

d t

o s

tir

or

mix

Th

ese

are

off

ere

d in

so

lid, s

lott

ed

an

d p

erf

ora

ted

(co

uld

be

use

d t

o d

rain

oil

du

rin

g c

oo

kin

g e

.g. f

rie

d

soya

min

ce b

all

s).


1110

Item

Des

crip

tion

Item

Spec

ifica

tion

Item

Pic

ture

Usa

ge a

nd T

ips

3 p

late

ga

s

bu

rne

r

2x3

bu

rne

r

bo

ilin

g t

ab

les

Inst

alla

tion

of G

as S

tove

:�

Su

pp

ly a

nd

inst

all

2x3

bu

rne

r b

oili

ng

ta

ble

s (S

AB

S a

pp

rov

ed

)

Spec

ifica

tion

:�

To in

sta

ll 2

x48

kg c

ylin

de

rs o

n a

1 o

n 1

off

ba

sis

�S

up

ply

an

d in

sta

ll t

he

ne

cess

ary

re

gu

lato

r a

nd

ch

an

ge

- o

ve

r v

alv

e

(SA

BS

ap

pro

ved

)�

All

cyl

ind

ers

sh

all

be

inst

all

ed

ou

tsid

e o

n a

co

ncr

ete

su

rfa

ce a

nd

in

a lo

cka

ble

ste

el c

ag

es

(SA

BS

ap

pro

ve

d)

�C

om

ple

te a

ll p

ipin

g a

nd

fitt

ing

s.�

Su

pp

ly a

nd

inst

all

ma

nif

old

s (S

AB

S a

pp

rov

ed

).�

Th

e q

uo

tati

on

fo

r th

e in

sta

lla

tio

n s

ha

ll o

ffe

r p

rice

s fo

r a

ll

eq

uip

me

nt

in r

eg

ard

to

inst

all

ati

on

exc

lud

ing

48

kg L

PG

ga

s

cylin

de

rs.

�S

up

ply

an

d in

sta

ll 9

kg fi

re e

xti

ng

uis

he

rs (

SA

BS

ap

pro

ve

d)

c.Co

okin

g Eq

uipm

ent &

Ute

nsils

Item

Des

crip

tion

Item

Spe

cific

atio

nIt

em P

ictu

reU

sage

and

Tip

s6

Sid

ed

Gra

ter-

Sta

inle

ss S

tee

l

Wit

h s

ix g

rati

ng

sid

es

Sta

inle

ss s

tee

l

gra

tin

g s

urf

ace

No

-slip

ba

se

For

mu

lti g

rati

ng

of

ve

ge

tab

les

(ca

rro

ts; c

ab

ba

ge

; be

etr

oo

t,

etc

) a

nd

ch

ee

se.

Su

rfa

ces

incl

ud

e: fi

ne

, ex

tra

fin

e, j

ulie

nn

e, m

ed

ium

, co

ars

e,

slic

e


1110

Item

D

escr

ipti

onIt

emSp

ecifi

cati

onIt

em P

ictu

reU

sage

and

Tip

s

LP

ga

s

cylin

de

rs a

nd

ste

el c

ag

e f

or

ga

s cy

lind

er

sto

rag

e

48

kg x

2 g

as

cylin

de

r

Gas

Saf

ety:

�G

as

cylin

de

rs s

ho

uld

be

loca

ted

ou

tdo

ors

, pre

fera

bly

in a

secu

re c

ag

e p

rote

cte

d f

rom

su

nlig

ht.

�

Stor

age

indo

ors

is n

otre

com

men

ded

un

less

th

e b

uild

ing

ha

s

be

en

de

sig

ne

d f

or

tha

t p

urp

ose

wit

h a

pp

rop

ria

te fi

re r

ate

d w

all

s a

nd

ven

tila

tio

n.

�S

tore

ga

s cy

lind

ers

in w

ell

ve

nti

late

d a

rea

s to

pre

ve

nt

bu

ild u

p o

f

esc

ap

ed

ga

ses.

NB:

Volu

ntee

r Foo

d H

andl

ers

shou

ld re

ceiv

e pr

oper

trai

ning

on

the

Gas

Usa

ge.

Sta

inle

ss s

tee

l

coo

kin

g p

ots

wit

h li

ds

60

Lt

(50

0 x

31

0m

m)

- S

AB

Sa

pp

rove

d:

�1

8/1

0S

tain

less

Ste

el i

n2

mm

th

ick-

ne

ss, s

ati

nfi

nis

he

d.

�Lo

ng

last

ing

�

Th

erm

od

iffu

sin

gsa

nd

wic

hb

ase

:S

tain

less

st

ee

l/A

lum

inu

m/

Sta

inle

ss

�U

sed

fo

r co

ok

ing

e.g

. po

rrid

ge

, ric

e, s

tam

p, v

eg

eta

ble

, fish

ste

w, e

tc.

�S

tain

less

ste

el c

oo

kw

are

is v

ery

re

sist

an

t a

nd

du

rab

le, r

esi

sts

to

alm

ost

an

y k

ind

of

scra

tch

es

an

d is

als

o e

asy

to

cle

an

.


1312

Item

D

escr

ipti

onIt

em S

peci

ficat

ion

Item

Pic

ture

Usa

ge a

nd T

ips

Alu

min

um

coo

kin

g p

ots

�9

9.5

% e

xtr

a h

ea

vy

pu

re a

lum

inu

m,

sati

n fi

nis

he

d�

Ex

tra

he

av

y d

uty

ba

se�

Use

on

an

y h

ea

t

sou

rce

incl

ud

ing

an

op

en

fla

me

�To

ug

h d

ura

ble

�C

oo

ks c

ho

ose

sta

inle

ss s

tee

l ov

er

Alu

min

um

co

ok

wa

re. T

he

rea

son

fo

r th

is is

be

cau

se u

nlik

e A

lum

inu

m c

oo

kw

are

, th

e

sta

inle

ss s

tee

l do

es

no

t re

act

to

alk

alin

e o

r a

cid

ic f

oo

ds

tha

t

are

co

oke

d in

it.

Item

D

escr

ipti

onIt

em S

peci

ficat

ion

Item

Pic

ture

Usa

ge a

nd T

ips

Sta

inle

ss s

tee

l

foo

d t

roll

ey

Th

e t

roll

ey

cou

ld b

e u

sed

to

dis

trib

ute

fo

od

co

nta

ine

rs t

o

the

cla

ssro

om

s.

d.Se

rvin

g Eq

uipm

ent &

Ute

nsils


1312

Item

Des

crip

tion

Item

Spec

ifica

tion

Item

Pic

ture

Usa

ge a

nd T

ips

Sta

inle

ss s

tee

l

ga

stro

no

rms

(co

nta

ine

rs)

wit

h li

ds

25

Lt a

nd

15

Lt

cap

aci

ty

(2x

15

L fo

r ve

ge

tab

le a

nd

pro

tein

an

d 1

x 2

5L

for

sta

rch

) wit

h li

ds

for

serv

ing

in c

lass

es

(3 p

er

cla

ss)

Ch

afi

ng

dis

he

s,

eth

an

ol f

ue

l ge

l re

fill

an

d f

ue

l ho

lde

r.

Ch

afi

ng

dis

he

s a

re a

se

rve

r u

nit

use

d t

o k

ee

p c

oo

ked

fo

od

at

a

serv

ab

le t

em

pe

ratu

re. F

ue

l is

de

sig

ne

d t

o p

rov

ide

a s

afe

r, h

ott

er

an

d m

ore

use

ful fl

am

e t

o k

ee

p y

ou

r fo

od

ho

t a

nd

re

ad

y t

o s

erv

e

for

up

to

tw

o h

ou

rs.

Se

rvin

g s

po

on

s:

La

dle

s –

sta

inle

ss s

tee

l

an

d p

ort

ion

se

rve

rs -

sta

inle

ss s

tee

l wit

h

pla

stic

ha

nd

les

Ca

pa

city

of

Sco

op

:

12

5 m

l

25

0 m

l

3 s

erv

ing

sp

oo

ns-

12

5 m

l fo

r v

eg

eta

ble

s a

nd

pro

tein

, 25

0 m

l fo

r

sta

rch

.

12

5 m

l gre

en

Sp

oo

n

25

0 m

l blu

e S

po

on


15

e.Ea

ting

Cro

cker

y an

d Cu

tler

y

14

Item

Des

crip

tion

Item

Spec

ifica

tion

Item

Pic

ture

Usa

ge a

nd T

ips

Din

ne

r P

late

; bo

wls

an

d c

up

s-st

ain

less

ste

el o

r p

oly

pro

pyl

en

e

pla

stic

s

Din

ne

r p

late

- 2

35

mm

x

15

mm

Ce

rea

l Bo

wl

- 2

35

mm

x

35

mm

Cu

p -

22

0m

l

Lea

rne

rs u

se f

or

ea

tin

g.

Sta

inle

ss s

tee

l an

d p

oly

pro

py

len

e p

late

s a

re d

ura

ble

an

d lo

ng

last

ing

Sta

nd

ard

ta

ble

sp

oo

n,

tab

le f

ork

an

d t

ab

le

spo

on

- st

ain

less

ste

el

Lea

rne

rs u

se t

o e

at

wit

h.


1514

f.Cl

eani

ng E

quip

men

t

Item

Des

crip

tion

Item

Spec

ifica

tion

Item

Pic

ture

Usa

ge a

nd T

ips

Cle

an

ing

bu

cke

tsS

ing

le a

nd

Do

ub

le b

uck

et

Use

d f

or

cle

an

ing

an

d d

isin

fect

ing

wit

h m

op

. Bu

cke

ts w

ith

tw

o

com

pa

rtm

en

ts, u

se o

ne

co

mp

art

me

nt

for

cle

an

ing

de

terg

en

t

solu

tio

n a

nd

on

e f

or

cle

an

wa

ter

to r

inse

.

Mo

p a

nd

bro

om

Pla

stic

or

Alu

-

min

um

ha

nd

le

Alw

ays

sw

ee

p t

he

flo

or

wit

h b

roo

m b

efo

re c

lea

nin

g a

nd

dis

infe

ctin

g w

ith

a m

op

.

Wa

ste

bin

or

recy

clin

g

wa

ste

bin

Me

tal o

r p

last

ic

wit

h li

ds

Ha

ve s

ep

ara

te b

ins

for

pa

pe

rs, c

an

s a

nd

fo

od

wa

ste

. Lin

e t

he

bin

wit

h p

last

ic b

ag

s. K

ee

p t

he

bin

clo

sed

at

all

tim

es.

Bin

sho

uld

be

em

pti

ed

an

d c

lea

ne

d d

aily

.

NB:

Col

lect

ion

of w

aste

can

s fo

r fish

can

be

colle

cted

for

re-c

yclin

g/re

-sal

e. O

rgan

ic w

aste

can

be

used

for c

ompo

st.


1716

g.Pr

otec

tive

Clo

thin

g

Item

Des

crip

tion

Item

Spec

ifica

tion

Item

Pic

ture

Usa

ge a

nd T

ips

Lig

ht

colo

ure

d b

ib

ap

ron

an

d h

ea

d g

ea

r

Po

ly/C

ott

on

ble

nd

ma

teri

al

Bu

tch

er

ma

teri

al i

s re

com

me

nd

ed

as

it d

oe

s n

ot

catc

h fi

re

ea

sily

. Alw

ays

we

ar

cle

an

ha

t, “d

oe

k”

to c

ov

er

you

r h

ea

d t

o

pre

ven

t h

air

or

swe

ats

fro

m d

rop

pin

g in

to f

oo

d d

uri

ng

pre

pa

rati

on

.

Po

ly/c

ott

on

ble

nd

co

nta

ins

ma

teri

als

th

at

are

re

sist

an

t to

fire

fla

me

s a

nd

sta

ins

(ma

teri

al i

s e

asy

to

wa

sh).

Lig

ht

colo

ure

d

ma

teri

al i

s re

com

me

nd

ed

fo

r h

ygie

ne

pra

ctic

es

- d

irt

is m

ore

vis

ible

in li

gh

t co

lou

rs.

La

tex

glo

ves-

po

wd

er

fre

e a

nd

sili

con

ove

n

mit

ts-h

ea

t re

sist

an

t

Use

d t

o h

old

ho

t p

ots

We

ar

dis

po

sab

le g

lov

es

du

rin

g p

rep

ara

tio

n a

nd

ha

nd

ling

of

foo

d t

o p

rote

ct p

oss

ible

ge

rms

tra

nsf

er

(cro

ss c

on

tam

ina

tio

n).

Sa

fety

sh

oe

sFl

at,

clo

sed

, no

n

slip

pe

ry s

ole

sho

es

to p

rote

ct

on

e f

rom

slip

pin

g, h

ot

wa

ter

an

d s

ha

rp

ob

ject

s.

All

ow

s fo

r m

axi

mu

m c

om

fort

an

d a

re id

ea

l fo

r p

eo

ple

wh

o a

re

on

th

eir

fe

et

all

da

y.


1716

h. S

afet

y Eq

uipm

ent

Item

Des

crip

tion

Item

Spec

ifica

tion

Item

Pic

ture

Usa

ge a

nd T

ips

Fire

ex

tin

gu

ish

er

4kg

SA

BS

ap

pro

ved

Wh

en

a fi

re b

rea

ks o

ut

use

a fi

re e

xti

ng

uis

he

r.

NB

: Vo

lun

tee

r Fo

od

Ha

nd

ler

sho

uld

be

tra

ine

d o

n fi

refi

gh

tin

g

an

d p

rev

en

tio

n.

Firs

t a

id k

itE

ach

kit

incl

ud

es

a v

ari

ety

of

ba

nd

ag

es,

com

pre

sse

s,

tab

lets

, eye

ca

re

an

d b

urn

re

lief

pro

du

cts

A K

it is

we

ll e

qu

ipp

ed

to

ha

nd

le t

he

bu

rns

an

d o

the

r m

ino

r

inju

rie

s co

mm

on

to

Fo

od

Ha

nd

lers

.


1918

� Detergent for dish washing - Concentrated dishwashing liquid. The liquid soap must

be lathering and without any strong smell.

� Disinfectant for the kitchen - Concentrated Ammonia; Cleaner; General purpose

cleaner; Oven cleaner; Gas Burner Cleaner; Abrasive powder cleaner for hard surfaces,

sinks, walls, etc.

� An Antibacterial hand soap.

� Dish towels, swaps and Hand paper towel rolls.

� Plastic/Refuse bags.

� Pest Control Chemicals for cockroaches stored in lockable containers.

NB: All products must be SABS approved and specifically for food industry.

i. Miscellaneous


1918

PART C: ANNEXURES

EQUIPMENT NEEDS ANALYSIS

This table could assist schools to determine what is required and at what cost

before procuring.

Item Name of equipment/utensil Quantityavailable

Quantityrequired

Unitprice

TotalCost

1. Foodstorageequipment

Stainless steel food storage

shelve

Food box storage container

with lid

Ingredient bin heavy duty

with lids and mobile dolly

2. Pre-Preparationequipment

Stainless steel work table

Industrial Platform Scale

Industrial food processor

Measuring jug

Measuring cups

Industrial Can Opener

Polypropylene plastic cutting

boards

Cooks’ knives – one standard

size for schools

Large cooking spoons

(pap stirrer)

Basting spoon

Grater

3. Cookingequipment& Utensils

3 plate gas burner

Gas cylinders 48kg x 2 stored

in a steel cages

Stainless steel and Aluminium

Cooking pots with lids

4. Servingequipment

Stainless steel food trolley

Stainless steel gastronorms

(containers) with lids and

Chafing dishes, ethanol fuel

gel refill and fuel holder.

Stainless steel ladles -

125ml & 250ml


2120

Item Name of equipment/utensil

Quantityavailable

Quantityrequired

Unitprice

TotalCost

5. Eating Crockery

and Cutlery

Dinner Plate; bowls and

cups-stainless steel or

polypropylene plastics

Standard table spoon,

table fork and table

spoon- stainless steel

6. Cleaning

equipment

Bucket

Mop & Broom

Waste bin or

Recycling waste bin

7. Protectiveclothing

Apron and Head

gear/cap

Oven gloves/ mitts –

heat resistant

Safety shoes

8. Safetyequipment

Fire extinguisher

First aid kit

9. Miscellaneous Detergent for dish

washing

An Antibacterial hand

soap

Disinfectant for

the kitchen

`

Plastic/refuse bags

Dish towels and swabs


2120

Notes


2322


24


Department of Basic Education

Private Bag X895; Pretoria; 0001South Africa222 Struben Street; Pretoria; 0001Tel.: +27 12 357 4046Fax: +27 12 324 0260

www.education.gov.za

Copyright: 2011 Department of Basic education

Compiled: Ms A TshovhoteE-Mail: [email protected]

Design & Layout: Just–In Graphix and CommunicationsContact: 079 902 2013E-mail: [email protected]

Final Cover:Layout 1 2011/10/14 10:48 AM Page 2

fial ce:la 1 2011/10/14 10:48 am page 2

Documents