The combination of load-shedding and high temperatures is cause for increased vigilance around food handling and management, to prevent food waste, but also food-borne illnesses. Read more below:

Food safety is one of the many responsibilities of the City’s Environmental Health Service.

Between January and November 2022, Environmental Health Practitioners conducted routine checks at 23 746 food premises. These checks included temperature control measures.

They also conducted 181 outreach sessions, which included temperature control.

‘The warmer months are generally challenging in terms of food management, and load-shedding and its impact on the cold chain has added a further complication. Our appeal to residents and businesses is to keep this issue top of mind at all times, and to ensure that they practice safe food handling and management to mitigate the risk of perishable goods spoiling, but also the risk of food-borne illnesses from eating spoiled food,’ said Mayoral Committee Member for Community Services and Health, Councillor Patricia Van der Ross.

Food storage practices for retailers are governed by national legislation.

City Health encourages businesses selling perishable goods to, where possible, acquire alternative power sources to ensure all refrigerated equipment is operational during load-shedding.

In addition:

• Fridge, freezer and chiller doors are to remain closed to maintain the appropriate temperature.

• The temperature of refrigerated food items should be monitored and logged/recorded when dispatched and received.

• Products are to be stored/ packed into display fridges as soon as possible to prevent the cold chain from being broken.

• Avoid overstocking of the fridge shelves to maintain the cold chain of the food products.

• Good Manufacturing Practices/Housekeeping Practices – clean up any fridge spillages/condensate – where juices have leaked from packages of raw meat, the area must be properly cleaned and disinfected.

• Ensure back-up sources of power are well maintained and fully functional.

‘While we conduct general public awareness and education, our environmental health practitioners rely heavily on households to do their bit for food safety. When you go do your shopping, take a cooler bag with ice packs, if possible, to store your perishable goods on the ride home. If you’re experiencing load-shedding, keep the fridge and freezer closed as far as possible, to maintain the temperature. Where food does spoil, for whatever reason, please dispose of it responsibly,’ added Councillor Van der Ross.

In terms of general food safety, the public is encouraged to follow the World Health Organisation’s five keys to safer food, which is:

Keep clean: Keep hands, surfaces and equipment clean.

Separate raw and cooked: Store raw and cooked food in separate containers and use separate utensils and equipment for raw and cooked food.

Cook thoroughly: Cook all foods thoroughly and reheat to piping hot before serving.

Keep food at safe temperatures: Keep food at safe temperatures - store and thaw foods in the fridge.

Use safe water and raw materials: Use safe water, fresh fruit, vegetables and pasteurised milk.

A comprehensive list of food safety tips and managing the impacts of load-shedding is available here: https://bit.ly/3K0Idq3

Source: City Of Cape Town