FOOD HYGIENE IN THE HOSPITALITY

BUSINESS

DR M Chibe
 Outcomes of the Chapter
• Be able to identify the laws and regulations govern the handling of food for
public consumption
• Work in or manage a food production facility
• Importance of complying with health and hygiene legislation
• The interface of SABS with health and hygiene legislation
• Duties and responsibilities of a person in charge of food premises
• Requirements for health certification by the health authorities.
• Relevance and enforcement of municipal health by-laws on hygiene
operation in a hospitality establishment
• Facilities requirements by law for food premises.
 South Africa Food Control Framework
• Governs; handling, transportation, storage & safe of
unpacked foods.
• Protect the public against food poisoning or foodborne
illnesses
• Protect the food industry against legal actions.
 Food Control
Food control enforces;
• Foodstuff, Cosmetics and Disinfectants Act 54 of 1972
and Regulations
• Food hygiene and safety-related provisions of the Health
Act of 1977 and Regulations
 Food Legislations
• Food-related provisions of the Foodstuff, Cosmetics and Disinfectants
Act 54 of 1972
- Manufacture
- Labelling
- Sales
- Importation of foodstuff
• The Health Act, 1977 (Act no 73 of 1977)
- Hygienic handling of food
- Inspection of, inter alia,
- Food premises.
 Cont.… Food Legislation
• The international Health Regulation Act, 1974 (Act No 28 of 1974)
- Food consumed at ports, on vessels and aircrafts as well as
airports.
• Agriculture Production Standards Act119 of 1990 (Perishables)
- Food quality standards (local and export)
• Standards Act, 1993 (Act 29 of 1993)
• The meat safety Act, 1993 (Act 40 of 2000)
• Liquor Production Act, (Act 60 of 1989).
 Regulatory Bodies of Food
• The National Department of Health
- Administers food legislation on behalf of Minister of Health
- Codex contact point
• Provincial Department of Health
- Administration at provincial level (provinces)
• District/ Local authority
- Environmental health service (municipalities/ community level)
• National Department of Agriculture
- Animal, land and plant
• The South African Bureau of Standard
- Control standards
South Africa’s Food Control Framework
• National Departments
• National Health Laboratory Service
• National Institute for Communicable Disease
• District municipalities
 Government Food Control Authorities
• Department of Health and the Department of Agriculture
and Fisheries
- Controls = vegetable, meat and fish growing, processing
and exporting
• Department of Trade and Industry (DTI) –representative
SABS
 Aim of Food Control Authorities
• Reducing incidences of food-borne diseases
• Protect against unsanitary, unwholesome, contaminated,
mis-labeled or adulterated foods
• Maintaining consumer confidence in food
• Domestic and international food trade.
 Food Hygiene Regulations and
Control Systems
The following regulations and control systems apply in
South Africa:
• Food handling regulations
• HACCP regulations
• Microbiological standards
• Municipal by-laws
• Food safety management systems: ISO 22000-2005
• SABS codes of practice.
Regulations On Hygiene Requirements
• Certificate of acceptability
• Prohibitions
• Standards and requirements for food premises
• Standards and requirements for the display, storage, and temperature of
food
• Duties of the person in charge of the food premises
• Standards and requirements for protective clothing
• Duties of a food handler
• Standard requirements for the handling of meat
• Standard and requirements for the transport of food
• Exemptions, additional requirements, and reservations.
 Establishment of NICD
• Public health surveillance of communicable disease
• Monitor the emergence of new infections
• Detect outbreaks or epidemics at an early stage
• Engage in directed and relevant research
• Establish formal structures for rapid and continuous dissemination of data
• Build capacity in communicable diseases nationally and regionally
• Provide a reference function for communicable disease laboratories in the
public and private sectors nationally and regionally.
Standards and Requirements for Food Premises
• A wash-up facility with hot and cold water
• Be rodent-proof in accordance with the best available
methods
• Be provided with effective means of preventing access
to flies or other insects
• Have a waste-water disposal system approved by the
local authority
 The following must be available in
respect of the food premises
• Handwashing facilities with cold and hot water
• Liquid-proof, easy-to-clean refuse containers with close-fitting lids
• Storage space for storage of food and equipment with a separate
area for the hygienic storage of refuse (container)
• A separate changing area with storage facilities for clothes
• An adequate supply of water
• Sufficient latrines, urine stalls, and washbasins for staff and
guests.
 Duties of person in charge of the food
premises
• Effective pest control
• Training of food handlers in food hygiene
• Regular and frequent refuse removal
• Hygiene refuse storage
• Cleaning and disinfection of refuse bins
• Effective wastewater disposal
• Cleaning of food premises, vehicle compartments and food containers
• Food handlers should not wear jewellery that will be inContact with food
being handled
• Animals are not allowed in food handing area
 Cont…. Duties of person in charge of
the food premises
• No condition, act or omission that contaminates food
• Compliance with the food regulations
• No sleeping, laundry, or anything else that may contaminate food
• Good food handling practices should be maintained
• Diseases are reported and conditions for perusal by an inspector
are recorded.
 Duties of a food handler
Food handlers must comply with the following;
• Fingernails, hands, and clothes must be clean
• Hands must be washed thoroughly with soap and water
• Food may not be handled by those who has sores
• No spitting in an area where food is handled.
END –THANK YOU