Media Release: Food Safety and Health & Hygiene Practices training presented to Foodhandlers in Bitou

For Immediate Release
24 August 2023

Environmental Health Practitioners (EHP) from Garden Route District Municipality (GRDM) in Bitou, on 21 August 2023, presented Food Safety and Health & Hygiene Practices training to food handlers operating within the Bitou area.

Garden Route District Municipality’s Environmental Health Practitioners, Nokuphiwa Mbali, Zoleka Goniwe and Sophia Marthinus present the Health and Hygiene training to Food handlers serving the Bitou area.

The training session, which took place at Peppermill Café in Plettenberg Bay, included topics, such as what the field of Environmental Health Services etc. including their Scope of Practice. The team furthermore outlined and explained their key focus areas in detail and delivered a presentation that included:

• The requirements for food premises;
• complying with the requirements of the Foodstuffs, Cosmetics and Disinfectants Act (54/1972), Regulation 638;
• five keys to safer food in food preparation facilities can mitigate the risks of foodborne illness outbreaks; and
• ensuring that they are operating in compliance with relevant regulations.

What are the Five Keys to Safer Food?

1. Keep Clean

• Hands should be washed before and during the food preparation process.
• Premises should be kept clean, which includes the equipment used, in order to ensure that pests such as cockroaches, mice and rats do not gain access due to the availability of food (food spills, refuse bins and dirty dishes).

2. Separate raw and cooked food

• Use separate equipment and utensils for the different types of raw and cooked food.
• Raw and cooked food should be stored in separate containers.

3. Cook Thoroughly

• Proper cooking kills most dangerous bacteria, studies have shown that cooking food up to a temperature of 70˚C can help ensure food is safe for consumption.

4. Keep food at Safe Temperatures

• Bacteria can multiply very quickly if food is stored/ kept at room temperature, it should either be kept below 5˚C or above 60˚.
• Food products should be defrosted/ thawed at the correct temperature and not be kept on the table in the hot kitchen during the course of the day.

5. Use safe water and raw materials

• Safe water and raw materials such as fruit and vegetables should be used.
• Only meat bought from an approved butchery/ abattoir should be used.
• Choose safely processed foods such as pasteurized milk.

For more information regarding Environmental Health related training for Food premises or Food handlers, contact the GRDM Municipal Health Services at 044-803 1300/1525 or email jcompion@gardenroute.gov.za.

Feature Photo: Garden Route District Municipality’s Environmental Health Practitioners, Nokuphiwa Mbali, Zoleka Goniwe and Sophia Marthinus with the group of food handlers present during the Food Safety and Health and Hygiene training in Bitou.

ENDS