Chapter 10- Food Hygiene Legislation

Question 1

Name the two main governmental food control authorities in South Africa.

Answer 1

In South Africa there are two main governmental food control authorities, namely
Department of Health and the Department of Agriculture, Forestry and Fisheries, which has
various directorates controlling vegetable, meat and fish growing, and processing and
exporting issues.

Question 2

Name the 4 aims of the Department of Health and the Department of Agriculture, Forestry and Fisheries

Answer 2

• Protect public health by reducing incidents of food-borne diseases;
• Protect consumers from unsanitary , unwholesome, contaminated, mis labelled or
adulterated foods;
• Support economic development by maintaining consumer confidence in the food
system; and
• Provide a sound regulatory foundation for domestic and international trade in food

Question 3

Which is the most important food hygiene legislation applicable to the hospitality industry?

Answer 3

The regulations Governing General Hygiene Requirement for Food Premises, the Transport of
Food and Related Matters, as published under the Foodstuffs, Cosmetics and Disinfectants
Act 54 of 1972

Question 4

What is the purpose of HACCP?

Answer 4

The Hazard Analysis Critical Points (HACCP) system was designed to maximise food safety.
HACCP for the food industry was first developed in the 1960’s to ensure that food prepared
for astronauts (essential in their environment against the risk of food poisoning) was safe. The
DOH has made provision for the implementation of the HACCP system for inter alia the
strengthening of food hygiene management. These regulations, published under the
Foodstuffs Act, govern food processing and production operations and food vendors in South
Africa. While they are not yet applicable to the hospitality industry, the Minister of Health
may decide to enforce the implementation of this stem within the industry in future, if it is
deemed to be in the interest of public health

Question 5

What is ISO 22000:2005?

Answer 5

ISO 22000:2005 is an internationally set standard that documents the requirements for
organisation in the food chain and provides a framework of internationally harmonised
requirements. The standard has been developed within the ISO (International Organisation
for Standardisation) by experts from the food industry, along with representatives of
specialised international organisation

Question 6

True or false?
The South African Bureau of Standards (SABS) has compiled codes that are not legislated, and are only references or guidelines for food practices.

Answer 6

The South African Bureau of Standards (SABS) has compiled codes of practice that apply of
food handling and chilled and frozen food storage. These codes are not legislated and are
merely references or guidelines for good practice that may be used by anyone in the food
preparation industry.

Question 7

What is the Certificate of Acceptability?

Answer 7

These regulations govern certification and inspection of food premises by environmental
health officers operating at local government level.

Question 8

What are possible prohibitions in a business that serves food and beverages?

Answer 8

If the premises, activities or circumstances of a business constitute a health hazard, the inspector will issue a notice containing the reasons for the prohibition and the reasons for (compliance) for
which the notice will be removed.

Question 9

Name any 3 Standards and Requirements for food premises.

Answer 9

• Food premises must be located, designed, constructed and finished without creating a health
hazard
• Food premises must enable food to be handled hygienically and prevent any spoilage or
contamination of food.
• There are specific requirements regarding interior surfaces (walls,
ceiling, floors) to ensure that they can be easily cleaned and will not contaminate food.
• Each room must be ventilated effectively by either natural or artificial ventilation.
• Adequate lighting, either natural or artificial must be provided

Question 10

Name at least one standard and requirement for facilities on food premises

Answer 10

• Working surfaces or food preparation equipment (crockery, cutlery, utensils) must be clean,
smooth, rustproof, and not chipped, split or cracked.
• Disposable service ware must be
stored in dust-free containers until used, and may not be used more than one.

Question 11

Name at least one standard and requirement for food containers, equipment and appliances

Answer 11

• Food from cans or tins that bulge or are blown, rusted or leaking may not be sold and must
be removed and destroyed by an environmental health officer.
• Food containers must be
clean and free of any contaminants that may spoil food stored in the containers.

Question 12

Name any three standards and requirements for the display, storage and temperature of food

Answer 12

• Goods must not come into direct contact with a floor or any ground surface.
• Shelves or racks must be clean and free of dust or other impurity.
• Non-packed, ready to eat food, such as meals or foods displayed in open containers,
must be protected against droplet contamination or contamination by insects such as
flies.
• The regulations make provisions for the thawing and freezing of food
• In general temperatures apply to the storage of frozen, chilled and hot-held foods.

Question 13

Name at least one standard and requirement for protective clothing

Answer 13

• Clean and neat when the person is handling food
• Of such a design and material that it cannot contaminate the food; and
• Designed so that the food does not come into contact with any part of the body except
the hands

Question 14

Name the four duties of the person in charge of the food premises

Answer 14

• Be suitably qualified or trained in the principles and practices of food safety and hygiene
• Ensure that any other person working on the food premises is suitably qualified or
adequately trained in the principles and practices of food safety and hygiene
• Conduct routine assessments to determine the impact of the training conducted and arrange follow-up training if needed; and
• Keep and update the training programme and records and make these available to an
inspector on request.

Question 15

Name 10 situations in which a food handler may NOT handle food

Answer 15

Food may not be handled by any person who:
• Has and absence or sore or cut unless this is covered with a moisture-proof dressing
to prevent contamination of the food;
• Is suffering from, or suspected of, carrying a contagious disease or condition that may
be transmitted by food
• Whose hands or clothing are not clean.

Furthermore the Regulations prohibit the following:
• Spitting in the area where food is handled
• Smoking or use of tobacco I the area where food is handled
• Handling food in such a way that it brings into contact with any body part other the
hands
• Coughing or sneezing over non-packed food
• Spitting on any food equipment or inflating sausage casing or food wrappings by
mouth
• Walking, standing sitting or lying on food
• Using a hand washbin for cleaning of facilities
• Any other action that could contaminate or spoil food

Question 16

Name the legislation for the handling of meat.

Answer 16

All meat handled on the food premises must conform to the requirements of the Meat Safety
Act 40 of 2000.

Question 17

Name at least one Standards and requirements for the transport of food.

Answer 17

Food must not be transported in a vehicle unless that part of the vehicle is clean and
contamination of the food is prevented. In additional food may not be transported together
with contaminated or waste food; poisonous or harmful substances; alive animal; or anything
that may spoil or contaminate the food