PODLABS- A STORY
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:
- Understand the rules
- Find suitable premises
- Setup premises
- Inspection i.t.o. Statutory Regulations and Requirements
- Start trade
- Maintain certificate
- 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.
- 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.
- 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.
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
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!