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Food Labelling and Advertising (R.146, 1 March 2012)

The following is an excerpt from the www.gov.za Newsroom, Media Statements, 1 March 2012.

New regulations relating to the labelling and advertising of foodstuffs becomes law, 1 Mar 2012

The Regulations relating to the labelling and advertising of foodstuffs published by the Minister of Health in terms of the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act 54 of 1972), came into effect on 1 March 2012.

These Regulations were published in Government Notice No. R.146 on 1 March 2010 and initially provided for a grace period of 12 months to allow the food industry the opportunity to change the labels of their products, where applicable. On the request of industry, the Minister granted an extension of the implementation date for a further 12 months. The mentioned extension was granted due to legitimate logistical and operational challenges encountered by industry to comply with the provisions of the new regulations in time before the original date expired.

The new Regulations are aimed at, among others, to ensure that consumers are provided with nutritional, compositional and other information related to foodstuffs manufactured, imported and sold in South Africa. The information in question will assist consumers in making informed choices regarding the foodstuffs they purchase. It will further ensure that consumers are not being misled by unscrupulous manufacturers, importers or sellers of foodstuffs covered by the provisions of the mentioned Act and the new Regulations.

All foodstuffs manufactured from 1 March 2012 should comply with the new Regulations, where applicable, and the following are some of the important provisions included in the regulations:

  • Foodstuffs should be described in such a manner that the information related to the contents and/or composition of a product is indicated in close proximity to the name thereof on the main panel of the packaging in letter sizes as prescribed by the regulations. The description should be legible and the contents should not be misleading and/or aimed at deceiving consumers. This provision relates to for example, products such as quick frozen chicken portions to which a brine-based mixture has been added as an ingredient.
  • The inclusion of date markings such as ‘best before’; ‘sell by’; and ‘use by’ on the packaging of pre-packaged foodstuffs, to inform consumers of the freshness and suitability status of foodstuffs at the time of purchase.
  • Details of the country and/or countries of origin, or where the foodstuffs have been produced.
  • Criteria for certain nutritional claims such as for example, ‘high in fibre’, ‘low fat’, ‘sugar free’, etc., as well as in these instances, the mandatory inclusion of a nutritional table in a prescribed format to substantiate/support such claims.
  • The inclusion of information referred to as: ‘Quantitative Ingredient Declaration’, or QUID, which will ensure that consumers are made aware of the amount of a certain ingredient or ingredients emphasised on the label of a foodstuff, are present therein, for example, a product described on the label as an ‘olive oil spread’, the percentage of olive oil present in the product should be indicated in the list of ingredients. In the case of raw processed meat products such as quick frozen chicken portions to which a brine-based mixture has been added as an ingredient, the percentage of chicken and of the brine-based mixture should be declared on the main panel of the packaging.
  • The approval by the Director-General of the Department of Health of endorsement entities, such as Weigh Less, CANSA, Diabetes SA, etc., to allow industry to include the logos of these entities on the labels of their products, in support of or to promote certain nutritional or diet related characteristics of the products concerned.
  • The inclusion of requirements regarding the declaration of common food allergens such as peanuts, tree nuts, soya and dairy products, wheat gluten, etc., present in foodstuffs, including as an ingredient in processed foodstuffs, as well as detailed guidelines to assist industry in this regard.

The enforcement of the new Regulations is the responsibility of the Environmental Health Practitioners (EHPs), employed by the Municipal Health Services of the metro and district municipalities. Consumers and others should bring it to the attention of the mentioned services where problems regarding non-compliance to the new Regulations are encountered, for their further investigation and to take remedial action if required.In the event of non-compliance, municipalities will serve notices on the manufacturers and/or sellers concerned, allowing them an opportunity to comply with the relevant requirements. In the event of non-compliance persisting, further steps could be considered, including prosecuting the person(s) concerned in a court of law.

The Directorate: Food Control of the National Department of Health will support municipalities regarding the interpretation and/or clarification of the provisions of the new Regulations, as well as with regard to the contents of labels, where required. The same support will be provided to the Port Health Services of the nine provinces, who are responsible for the control of imported foodstuffs.

It is important to note that neither the Act nor the new Regulations make provision for either the Department of Health or the relevant provincial and/or municipal authorities to grant a further extension or concession regarding compliance to the provisions of the new Regulations.

For further information, please contact the Directorate: Food Control of the Department of Health.

https://www.gov.za/new-regulations-relating-labelling-and-advertising-foodstuffs-becomes-law

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The Certificate of Acceptability: Road map to compliance (Part 1)

The Certificate of Acceptability (CoA) is a document that, in fairness, should be widely understood by food handlers and easily recognised by members of the public. 

The CoA is a certificate that is issued under a Regulation of the Foodstuffs, Cosmetics and Disinfectants Act, Act 54 of 1972. Now, this is not the oldest of Acts, but it’s clearly been around a while. Enforcement of the Regulation takes place at municipal level by enforcement officers called Environmental Health Practitioners (EHP’s)- ye olden Health Inspectors. The EHP’s are trained in Food Safety and enforce minimum requirements that will allow the production, transport, storage and sale of safe foodstuffs. 

The issuance of the CoA on a food premises indicates that the physical premises conforms to minimum requirements as determined by the authorities. 

Dealing with state departments or following official channels can often be a daunting process. So, we find several food premises operating without the required certificate or even trading with an invalid certificate. 

It is however, simple and easy to achieve Regulatory Compliance and acquire the certificate. This upload will serve as Part 1 of The Certificate of Acceptability: Road map to compliance. Future uploads will deal with the application process and how to prepare for the inspection/ visit from the authorities. Following are some simplified steps:

  1. Understand the rules
  2. Find suitable premises
  3. Setup premises
  4. Inspection i.t.o. Statutory Regulations and Requirements
  5. Start trade
  6. Maintain certificate
  1. Understand the rules

Ultimately the CoA is issued for the operation of a food premises. SO what are the rules or requirements for operating a food premises? From time to time the legislation is updated, it becomes imperative to ensure that you are consulting the latest set of rules. The issuance of the CoA is done in accordance with requirements set by our government. It is national legislation, meaning that every food premises in the Republic of South Africa MUST comply with the requirements set out by it. Currently Regulation 638 named the ‘Regulations Governing General Hygiene Requirements for Food Premises the Transport of Food and Related Matters (R638 of 2018)’ as part of the Foodstuffs, Cosmetics and Disinfectants Act, Act 54 0f 1972. Every food premises must comply with Sections 5 and 6 of Regulation 638. 

  1. Find suitable premises

The suitable premises is one that facilitates the ultimate provision of sound food, free from contamination. At this stage it’s important to consider where you intend to prepare, store, display, handle, pack or distribute food from. It is advisable to consult your local municipality’s town planning division and determine whether you require special zoning/ consent depending on the activity you are involved with and the premises. The town planning staff will determine whether the premises you have identified is suitably zoned. This is an important step before you enter into rental agreements or start setting up your premises. Make sure the premises is zoned for use as a food premises. Even if you intend to operate from home; ensure you have the permission for what you intend to do.

  1. Set up premises

Setting up your food premises is the fun part. You get to see your vision take shape. The bakery you’ve only seen in your imagination is finally starting to take shape. Take a moment to consider the flow of the processes your food premises will require. What are your process needs? 

Typical areas are:

  • Receiving and Dispatch
  • Store Room
  • Preparation area/ Kitchen/ Packing Floor
  • Staff Room
  • Toilet/s and Change Room
  • Internal/ external recreation areas
  • Waste area
  • Office
  • Medical/ First Aid Room

It is important to consider what processes are taking place inside your food premises and to design how you wish the processes to flow. To achieve a good flow the food handling activities must be ordered in a thoughtful way that complements the overall process.

4. Inspection

The CoA application form must be completed and submitted to your local municipality’s Environmental Health office. Upon receipt of the application form, provided the form is filled out completely and all supporting information is supplied, the Environmental Health office will inform you of the scheduled inspection. All inspections, for the CoA issuance is in terms of Sections 5 and 6 of the Regulation 638 (Regulations may be amended, ensure to use the most recent version).

5. Start Trade

After the CoA is awarded you will notice that it is issued for the specific activities that you have applied for, for example if you have applied to operate as a canned food distributer; the premises and associated activities would have been evaluated for the fitness to distribute food safely. You will not be permitted to deviate from the activities for which you were approved until you have requested amendment and have been re-evaluated.

6. Maintain the CoA

The certificate remains valid and in effect until any of the following happens:

  • Change of person in charge of premises. This will require a re-application to award the CoA on the new person’s details. 
  • Change in activity. Should you wish to change the activities the CoA was awarded for you will be required to request the changes through re-application for an updated CoA.
  • Structural changes to the food premises. The CoA was issued after the food premises passed an inspection. Should you make any changes to the structure of the food premises you are required to submit a re-application for a CoA and will be subject to a re-inspection.

The food premises and the associated food handling activities will be subject to routine (announced as well as unannounced) inspections. The EHP will expect conformance to the Regulation with each inspection.

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The Importance of Laboratory Testing for Food Production

Laboratory testing is an important process, which relies on scientific analysis to identify problems with food products. It provides analytical data on the quality of a product or production process to support quality control in the HACCP system.

In the food industry, it is widely accepted that a quality management system is a tool to support business survival and growth in the long term.

Hazard Analysis and Critical Control Point (HACCP) is a preventive system designed to ensure that all food safety production is operated according to the Codex Alimentarius International Food Standards. The objective of the HACCP system is to prove that products are properly manufactured for the health and safety of consumers by avoiding three hazard sources:

• Biological hazards: Derived from microbial hazards such as salmonella and E. coli bacteria.

• Chemical hazards: Contamination with chemicals used in agriculture and the production processes of raw materials such as antibiotics, plant growth substances and pesticides, as well as food additives such as preservatives, and including chemicals that are used in the production/processing plant such as oil, grease and cleaning agents for equipment and machinery.

. Physical hazards: Foreign objects in food that can cause illness or injury to the consumer such as glass, pieces of metal, plastic or wood.

The application of a HACCP system is based on technical and scientific principles used to evaluate hazards and collect data for analysis. With this information, a plan can be devised to avoid problems and to monitor and solve problems that do occur, while continuously verifying the performance of the system.

Laboratory testing is an important process, which relies on scientific analysis to identify problems with food products. It provides analytical data on the quality of a product or production process to support quality control in the HACCP system. The objective of quality control is to identify contaminants in raw material, or contamination after a product is produced and before it is placed on the market. Additionally, laboratory testing is important for the research and development of new products, including, for example, the choice of ingredients or components, the design of food processing, shelf-life studies and sensory evaluation of products. This is the kind of information food scientists need when developing new products. Another benefit of laboratory testing is compliance with regulations for both the import and export of food products to different countries.

The laboratory used should be accredited under a standard such as the ISO/IEC 17025 standard. ISO/IEC 17025 is the general requirement for the competence of testing and calibration laboratories. A competent laboratory will use ISO/IEC 17025 to implement a quality system to improve and maintain its ability to produce consistently accurate and reliable results.

The two main sections in ISO/IEC 17025 are management and technical requirements. They are intended to ensure efficiency and technical competency in all calibration and testing.

The management requirements are primarily related to the operation and effectiveness of the laboratory’s quality management system. They cover a broad scope of topics, such as:

• The organization and management structure of the laboratory

• Document control

• Standardization of test methods to ensure consistency

• The selection and purchasing of services and supplies

• Customer feedback mechanisms

The technical requirements cover factors that determine the accuracy and reliability of the tests and calibrations. These factors include:

• Staff competence

• Methodology and procedures

• Test and calibration equipment

. Quality control program

Additionally, laboratories should be accredited for the specific methods that they conduct in their labs. For example, a food laboratory may be accredited for pesticide residues testing in fruits and vegetables but not for milk or animal tissue. Therefore, the food producer should ensure that the lab selected has accreditation for the specific method needed.

ISO/IEC 17025 is a system of quality management that covers personnel, tools or equipment, the environment and internal management systems. It is intended to check all processes and ensure accurate, reliable and consistent testing. Therefore, the laboratory should be operating this system independently, which is important in supplying unbiased information for the food industry. This information should help in responding to market demands as well as the needs of consumers, while increasing food safety and promoting healthy products.

This article is an adaptation from “The importance of laboratory testing for food production”, May 27th 2015, manufacturing.net, accessed via the website on August 17th 2020

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Ms Cooper, the Food Technologist

Viva Food Science and Technology!

Written by: Nashieta Cooper (B.Tech. Food Technology)

The food industry is one of the biggest industries in South Africa. It is very diverse and the food processes employed are numerous.

A Food Technologist is not a Chef or Dietician. Food Technology is the study of the large-scale production and preservation of foods as well as the development and analysis of foodstuffs in an industrial food processing facility.

The average working day of a Food Technologist depends upon the area of work and speciality. It may be Food Safety, Food Process Engineering or Research and Development. The Food Safety Specialist ensures all raw materials, products, processes, practices, premises and packaging conforms to various legal requirements. They implement Quality Control Procedures, Food Safety and Good Manufacturing Practices. In general a Food Technologist often comes up with creative solutions to a variety of problems, and finding ways to improve food product and processes.

“It’s a great time to be a Food Technologist. The world is changing rapidly, creating plenty of opportunity, and need for innovative product development”. Brett Wordon

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Escherichia coli

Commonly referred to as E. coli, Escherichia coli is a  bacterium that is typically found in a number of environments including various foods, soil and animal intestines. E. coli is very diverse and belongs to the genus Escherichia.

Most types of E. coli are harmless and even help keep your digestive tract healthy. But some strains can cause diarrhoea if ingested.

E. coli not only causes food poisoning, you can also get pneumonia and urinary tract infections from the different types of the bacteria. In fact, 75% to 95% of urinary tract infections are caused by E. coli. Some versions of E. coli make you sick by making a toxin called Shiga. This toxin damages the lining of your intestine. The strains of E. coli that make the toxin are sometimes called STEC, which is short for “Shiga toxin-producing E. coli.”

O157:H7 is an especially bad strain of E.coli and can make you very sick. It causes abdominal cramps, vomiting and bloody diarrhoea. It is the leading cause of acute kidney failure in children. It can also cause life-threatening symptoms such as:

  • Adult kidney failure
  • Fever 
  • Bleeding
  • Confusion
  • Seizures

These symptoms are life-threatening and if displayed immediate emergency medical help must be sought. 

Transmission (Infection)

You can become infected through the ingestion of E. coli bacteria. Among the ways this can happen:

Minced-meat: You eat ground meat that carries E. coli, and the meat wasn’t cooked enough to kill the bacteria. When meat is processed, sometimes bacteria from the animals’ intestines  make their way into the meat. This happens more with ground meat because it comes from more than one animal.

Untreated milk: You drink unpasteurised milk, which hasn’t been heated to a temperature that kill bacteria. E. coli can get into the milk from the cow’s udder or from milking equipment.

Vegetables and fruit: You might eat fresh vegetables or fruit that’s been contaminated by water that has the bacteria. This happens most often when manure from nearby animals mixes with the water supply.

Other foods and beverages: You might also get E. coli from unpasteurised fruit juices, yogurt and cheese made from raw milk.

Water: You swallow water that contains E. coli, perhaps while swimming in a pool, lake, or pond.

Other people: You might get E. coli from another person who has it, such as a child. The bacteria can be passed to you if you clean up after an infected person and then don’t wash your hands really well before you touch your mouth.

Animals: It can be found at petting zoos or animal exhibits at fairs.

At home: You can also contaminate food in your own kitchen  if you allow a knife or cutting board that has touched uncooked meat (like chicken) to come into contact with food that will be eaten raw (like a salad).

Symptoms

Symptoms usually appear 2 to 5 days after you’ve ingested the E. coli bacteria. The most common symptoms are:

  • Abdominal cramps 
  • Diarrhoea, which may be bloody
  • Nausea
  • Constant fatigue

You may have a slight fever. Healthy people infected with E. coli usually feel better within a week, while others can develop a serious complication called haemolytic uraemic syndrome, which affects the kidneys. This is more likely to happen to older people and children.

Treatment 

Before treatment can commence, the E.coli bacterium must first be confirmed as the causative agent of the illness. Confirmation is done by a laboratory analyses of the patient’s stool sample. The infection usually goes away on its own.

For some types of E.coli associated with diarrhoea, such as the watery travellers’ diarrhoea, antibiotics can shorten the length of time you have symptoms and might be used in moderately severe cases.

But if you have fever, bloody diarrhoea or if your doctor suspects Shiga toxin-producing E. coli, antibiotics should not be taken. They can actually increase the production of Shiga toxin and worsen your symptoms.

It’s important to rest and get plenty of fluids to replace what your body is losing through vomiting or diarrhoea.

Don’t take over-the-counter medications that fight diarrhoea. You don’t want to slow down your digestive system, because that will delay your body’s shedding of the infection.

When you start to feel better, stick to low-fibre foods at first such as toast, eggs and rice. 

Dairy products and foods that are high in fat or fibre can make your symptoms worse.

Prevention

One of the most important things you can do to protect yourself and your family against E. coli is wash your hands, particularly in these situations:

  • Before you prepare food
  • Before preparing bottles or food for infants or toddlers.
  • Before touching anything, such as a dummy, that goes into a small child’s mouth.
  • After you’ve used the bathroom or changed a nappy.
  • After you’ve had contact with animals, even your own pets.
  • After handling raw meat.

You can also prevent E. coli infections by being careful about  the foods that carry the greatest chance of contamination:

  • Cook burger patties until they’re 71 degrees Celsius inside.
  • Drink only pasteurised milk, juice, and cider.
  • Wash all of your produce before you eat it. Be especially careful to get dirt off leafy greens such as lettuce and spinach.

In your kitchen, a couple of simple rules will help keep you safe:

  • Wash: Clean knives, counters, and cutting boards with hot, soapy water after raw meat has touched them.
  • Keep raw and cooked separate: Use different cutting boards for food that you eat raw, such as vegetables and fruit. Don’t put cooked meat back on the same plate you used for raw meat without washing the plate first.
  • Swimming: When you’re swimming, try not to swallow the water, whether it’s a pool, a lake, or the ocean. It may be contaminated.

PREVENTING FOOD POISONING:

Wash your hands, utensils and food surfaces.

Separate raw and ready-to-eat foods.

Cook foods at safe temperatures.
Keep cold foods cold and hot foods hot.

Refrigerate or freeze perishable foods promptly.

Defrost foods safely.

SOURCES:
CDC: “E. coli.”
Johns Hopkins Health Library: “Escherichia coli O157:H7,” “Escherichia coli.”
National Institute of Allergy and Infectious Disease: “E. coli.”
Mayo Clinic: “Diseases and Conditions — E. coli.”
KidsHealth.org (Nemours Foundation): “E. coli.”
World Health Organization: “E. coli Fact Sheet.”
Chris Hayhurst (2004) E. Coli.

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Food Pathogens: Salmonella

SALMONELLA

What is Salmonella?
Salmonella is a type of bacteria that causes food-related illness. The illness caused by these bacteria is called salmonellosis. It can cause a stomach cramps, diarrhoea, fever and stomach pain. Most healthy people recover on their own at home within 4 to 7 days.

How common Is Salmonella?
Salmonella infections are very common. Many are reported around the world every year. Most cases are mild and recover at home, more severe cases require hospitalisation and rarely it can be life-threatening.
Infections are more common in the summer than the winter. This is because salmonella grows quickly in higher temperatures, when food isn’t refrigerated.

Salmonella Causes
People and animals can carry salmonella in their intestines and faeces. The bacteria often spread through contaminated foods. Common food sources of salmonella infection include:

Raw and undercooked meat, including chicken, turkey, duck, beef, veal, and pork.
Raw fruits or vegetables.
Unpasteurised milk and other dairy products, including soft cheese, ice cream and yogurt.
Raw or undercooked eggs.
Processed foods like chicken nuggets.

You can also get salmonella directly through:
Poor hand washing. You might pass along the bacteria by not washing your hands well after using the bathroom or changing a nappy.
Pets (dogs, cats, birds, and reptiles can carry the bacteria).

Salmonella Risk Factors
Children, especially those under 5, are more likely than adults to get sick from salmonella. Older adults and people with weak immune systems are also more likely to be infected. Other risk factors include:
*Salmonella is more common in places with poor sanitation.
*Taking certain medicines. Cancer medicines or steroids can weaken your immune system. Antacids lower how much acid is in your stomach, which makes it easier for salmonella to survive there. Antibiotics can kill “good” bacteria in your body and make an infection harder to fight.
*Inflammatory Bowel Disease. This can damage the lining of your intestines, making it easier for salmonella to take hold.

Salmonella Poisoning Symptoms
Most of the signs and symptoms of a salmonella infection are stomach related. They include:
Stomach cramps
Bloody stools
Diarrhoea
Cold and chills
Fever
Headache
Vomiting

Symptoms tend to start 8 to 72 hours after infection. Most symptoms usually don’t last more than a week, but it can take several months for your bowel movements to get back to normal.

When to seek medical help
Persistent general symptoms (more than a week after first getting the infection).
A young child, an older adult, or someone who has a weakened immune system should see a doctor if they have any of these symptoms for more than a couple of days:
Bloody stools
Ongoing high fever
Dehydration

Salmonella Complications
Dehydration
If the salmonella infection gets into your blood, it can infect other parts of your body, including:
The tissues around your brain and spinal cord
The lining of your heart or heart valves
Your bones or bone marrow
The lining of your blood vessels

Salmonella Diagnosis
Your doctor may have you take blood tests, or they might ask for a stool sample.
Sometimes, they may want to do testing to figure out the exact kind of bacteria you have. This can help health officials trace the source if there’s an outbreak in your area.

Salmonella Treatment
For healthy adults: If you have diarrhoea, drink a lot of water and other fluids. Your doctor might suggest that you drink a rehydration liquid. If your doctor confirms that you have a salmonella infection, they might prescribe antibiotics.

For children: If your child has a healthy immune system, the doctor might just let the infection run its course. Fever and dehydration will be monitored and treated, if required.

In special cases: Infants, the elderly, and people who have weakened immune systems may need antibiotics.

Salmonella Prevention
Salmonella can hide in a variety of foods, but you can do a lot of things to help ensure the bacteria stay away:

*Don’t eat raw or barely cooked eggs or meat.
*Don’t eat or drink anything with unpasteurised milk or juice.
*Don’t wash raw poultry, meat, or eggs before cooking.
*Wash raw fruits and vegetables well.
*Don’t prepare food for other people if you’re vomiting or have diarrhoea.
*Refrigerate food properly, both before cooking it and after serving it.
*Wash your hands well with soap and warm water before and after handling food.
*Keep kitchen surfaces clean before preparing food on them.
*Don’t mix cooked food with raw food or use the same utensils to prepare them. For example, don’t use the same knife to cut raw chicken and then to slice mushrooms, and use different plates or cutting boards to slice them on.
*Cook meat to its correct minimum temperature. Use a food thermometer to be sure.
*Wash your hands with soap and water after touching animals, their toys, and their bedding.

SOURCES:
CDC: “Salmonella,” “Foods That Can Cause Food Poisoning,” “Salmonella and Food,” “Salmonella Questions and Answers.”
World Health Organization: “Salmonella (non-typhoidal).”
Foodsafety.org: “Sneaky Salmonella: It’s Common, Costly, and Preventable.”
Mayo Clinic: “Diseases and Conditions – Salmonella Infection.”
National Health Service (U.K.): “Salmonella infection.”
Kids Health from Nemours: “Salmonella Infections.”
Foodsafety.gov: “Salmonella.”
U.S. Department of Agriculture Food Safety and Inspection Service: “Salmonella Questions and Answers.”
FDA: “Think Food Safety and Be Salmonella Safe!