The Department of Health has updated regulations governing general hygiene requirements for food premises, the transport of food, and related matters.

This is in terms of section 15 (1) of the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No 54 of 1972).

This has major implications for chefs across SA, with the new regulations taking effect on 1 April 2019. For example, the certificate of acceptability not only now applies to food premises, but also to delivery vehicles of perishables. It also states that food premises cannot make any changes to their facilities once they have the certificate without notifying the local authority in writing.

In short, the updates are far stricter across the board in order to better regulate the sector, and all those working with food now must be suitably trained (and accredited) in the principles and practices
of food safety and hygiene.

SA Chef will unpack these regulations in depth in the following issue of the magazine.