Introduction to Food Safety
Effective food safety management is critical to prevent foodborne illnesses and ensure public health. This module provides comprehensive tools and resources for handling food safety incidents, from initial reporting to corrective actions, in line with South African health and safety legislation.
Here, you can learn about your legal duties, access essential templates, and use our tools to ensure compliance and a safe environment for consumers and employees.
Key Legal Obligations for Food Safety
Below are some of the key legal obligations relevant to Food Safety. Click on each item to expand and see more details.
Regulation R638: Food Premises and Transport
Detailed Explanation: These regulations govern the general hygiene requirements for food premises, the transport of food, and related matters. They mandate that any person in charge of food premises must hold a valid Certificate of Acceptability (COA).
Legal Reference: Regulations Governing General Hygiene Requirements for Food Premises, the Transport of Food and Related Matters (R638 of 22 June 2018).
Foodstuffs, Cosmetics and Disinfectants Act
Detailed Explanation: This is the primary act controlling the sale, manufacture, importation, and exportation of foodstuffs. It prohibits the sale of any foodstuff that is contaminated, impure, or decayed, or is produced under unhygienic conditions.
Legal Reference: Act 54 of 1972.
Resources for Food Safety
Access procedures, forms, and templates for managing food safety incidents.
Food Poisoning Incident Management Procedure
The official procedure for handling suspected food poisoning incidents from start to finish.
Food Poisoning Incident Report Form
Use this form to officially document and report a suspected food poisoning incident.
Contact Tracing Template
A template to help trace and document contacts of individuals affected by a foodborne illness.
Municipal EHP Reporting Template
A template for reporting incidents to the relevant Municipal Environmental Health Practitioner (EHP).