The Jafflz™ Commitment

Jafflz management, workers and staff have been closely monitoring the evolving situation with the COVID-19 virus. Understandably, this situation has brought enormous uncertainty and disruption to the wonderful communities we serve; however,  Jafflz™ ’s top priority has not changed: That the health, safety and wellbeing of our customers, our community and our team will always be our main focus.

We want to take this opportunity to keep you informed on how Jafflz is doing and the preparations we’ve made to ensure the wellbeing of everyone involved in operations as well as our customers.

We remain in close and regular contact with local and federal health officials at the Centers for Disease Control, as well as the World Health Organization. Although the situation around the virus continues to change, our goal is stay proactive and meet each of the guidelines these agencies have issued.

Below are some of the steps we have quickly implemented:

  1. Working closely with our regulatory daily on- site USDA inspector  to stay informed with the most up to date developments on safety regulations, in constant communications with our supply chain and the other food brands affected by the situation to monitor events and information and share insights with those partners to ensure the highest grade of safety and customer experience.
  2. Reviewed and reinforced our Operating Procedures on cleanliness, sanitation and personal health of our employees, delivery vehicles, and pick up locations.
  3. Implemented additional procedures for sick leave and provided the necessary support to our staff during these uncertain times.
  4. Integrated a variety of at-home delivery options, handling numerous special requests or instructions.

At Jafflz™, your safety and wellbeing has been and will always be our foremost priority. We will continue to share updates with you as fast and transparently possible and look forward to helping you through this difficult time.

Thank for your continued trust and support of Jafflz.


Chef Meryl van der Merwe