Media Release: Dysselsdorp Soup Kitchens providing a helping hand during the COVID-19 pandemic

For immediate release
14 July 2020

Soup kitchens in Dysselsdorp, which forms part of the Greater Oudtshoorn municipal area, provide an ideal service for those who struggle to make ends meet by providing food assistance. Soup kitchens serve food to anyone who arrives at their doorstep and often serve meals, consisting of not only soup, but sandwiches too. Volunteers assist to prepare meals, serve food, and help with cleaning up.

In Dysselsdorp, the community and spiritual leaders have set the tone for the establishment of soup kitchens. They contacted the Municipal Health Services office of Garden Route District Municipality (GRDM) in Oudtshoorn for guidance regarding minimum requirements and approvals. Environmental Health Practitioners (EHPs) continue with inspections of soup kitchens and ensure that they always comply with health requirements.

According to Mr Desmond Paulse, GRDM Manager for Municipal Health in Oudtshoorn, the EHPs continue to work closely with the Department of Social Development in terms of soup kitchen applications and approvals. “A protocol and guidelines specifically relating to operating a soup kitchen during the COVID-19 pandemic was developed and now there are ten approved soup kitchens operating in Dysselsdorp,” he said.

New soup kitchens must adhere to the minimum structural requirements in terms of building control (ventilation and lighting), potable running water, basic health requirements including sufficient working surfaces, temperature control, vector control, disposal of waste, provision of toilet facility and hand washbasin on preparation sites, including hand-sanitizing agents. Personal protective equipment for food handlers, regular health screening of food handlers and approved storing facilities for the storage of food and utensils must be provided.

These general COVID-19 requirements include:

• Ensuring social distancing when receiving food at identified soup kitchen.
• People must not gather at the facility after receiving their food.
• Face masks and gloves to be worn by persons distributing the food.
• Provision of sufficient hand wash facilities on site to accommodate people receiving food.

EHPs monitor the soup kitchens in Dysselsdorp with the assistance of the Expanded Public Workers Programme workers to ensure that the COVID-19 measures are implemented. Furthermore, regular inspections are carried out by the EHPs to ensure compliance and that all basic health requirements are met and to ensure that food is prepared hygienically and safe for consumption to vulnerable residents of the area.

ENDS