Food Safety training provided to food handlers in Oudtshoorn

Food safety is one of the nine Key Performance Areas (KPAs) of Municipal Health and Environmental Services, which forms part of the Directorate Community Services at Eden District Municipality (Eden DM). Food safety includes the monitoring of food premises and safe handling of food at formal and informal food premises. Education on hygiene awareness is also done by Environmental Health Practitioners to the public.

Food safety training was recently presented to food handlers of formal and informal food premises in Oudtshoorn.

Environmental Health Practitioners Mr Francois Koelman, Ms Elizna Barnard and Mr Pieter Crous of Oudtshoorn Municipal Health office presented the training.

The content of the training focused on the World Health Organisation’s Five keys for safer food, which include:

1. Keep clean

Wash your hands before handling food and often during food preparation;
Wash your hands after going to the toilet;
Wash and sanitise all surfaces and equipment used for food preparation;
Protect kitchen areas and food from insects, pests and other animals;

2. Separate raw and cook foods

Separate raw meat, poultry and seafood from other foods;
Use separate equipment and utensils such as knives and cutting boards for handling of raw foods;
Store food in containers to avoid contact between raw and prepared foods;

3. Cook thoroughly

Cook food thoroughly, especially meat, poultry, eggs and seafood
Bring foods like soups and stews to boiling to ensure that they have reached 70 ͦ. For meat and poultry, make sure that juices are clear, not pink. Ideally, use a thermometer.
Reheat cooked food thoroughly.

4. Keep food at safe temperatures

Do not leave cooked food at room temperature for more than 2 hours.
Refrigerate promptly all cooked and perishable food (preferably below 5ºC).
Keep cooked food piping hot (more than 60ºC) prior to serving.
Do not store food too long even in the refrigerator.
Do not thaw frozen food at room temperature.

5. Use safe water and raw materials

Use safe water or treat it to make it safe
Select fresh and wholesome foods
Choose foods processed for safety, such as pasteurized milk
Wash fruits and vegetables, especially if eaten raw
Do not use food beyond its expiry date

Participants now have a greater understanding about the importance of their roles and responsibilities in when handling food. A Certificate of Attendance was issued to those who received training and informal food traders also received incentives, which included cooler boxes and aprons.