Pretoria: The Cabinet has issued a call to action for citizens to report any instances of counterfeit and expired food items being sold within their communities to the National Consumer Commission. This appeal comes in light of increasing concerns over contaminated food, which has been linked to the tragic deaths of several schoolchildren in various communities across South Africa.
According to South African Government News Agency, during a media briefing on the outcomes of the Cabinet meeting held on 4 December 2024, Minister in The Presidency, Khumbudzo Ntshavheni, highlighted the government’s ongoing efforts to combat foodborne illnesses. Since President Cyril Ramaphosa’s national address on 15 November 2024, which outlined various interventions, nearly 200,000 spaza shops have been inspected, leading to the closure of over 1,000 outlets, including supermarkets and warehouses, due to non-compliance.
Large quantities of illegal goods have been confiscated, and numerous fines have been issued for by-law v
iolations. Minister Ntshavheni emphasized the increased scrutiny on food manufacturers and pesticide Terbufos to ensure adherence to proper controls and safety standards. The National Joint Operational and Intelligence Structure (NATJOINTS) continues to oversee the government’s response to these incidents.
Furthermore, the Departments of Small Business Development and Trade, Industry and Competition are working on establishing a R500 million fund to support compliant South African-owned township and rural businesses. Cabinet has reminded all spaza shops and food-handling businesses to register for permits within 21 days at their respective municipalities to avoid closure and to meet required health standards.
The registration period for spaza shop owners and vendors runs from 15 November to 13 December 2024. Cabinet also urged South Africans to be vigilant when purchasing food, particularly items past their expiry date, and to educate children on food safety practices.
Minister Ntshavheni called on vendors
and food producers to maintain strict hygiene practices, including proper food storage, thorough cooking, and clean preparation areas, to ensure the safety of consumers.