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Foodborne diseases remain responsible for high levels of illness throughout various populations in many countries, including South Africa. Foodborne disease encompasses a wide spectrum of illnesses caused by microbial, parasitic, chemical or physical contamination of food and is a growing public health concern worldwide.
Challenges are also facing South Africa in that safe food is becoming the focus of consumer health. There is also an increasing public health concern about chemical contamination of food, for example the effects of lead in food on the nervous system, not to even mention the possible cancer forming chemicals in food now under consideration.
Food safety, hygienic operational standards and food safety management systems have become necessary because of the significant increase of illnesses caused by contaminated food in both developed and developing countries. Effective food safety hazard control is therefore vital to avoid the adverse human health and economic consequences of food-borne illness, food-borne injury, and food spoilage. People have the right to expect the food they eat to be safe and suitable for consumption.
The concept of food safety with its various aspects, such as HACCP, consistent and effective management systems, as well as effective communication regarding food safety hazard controls within the food chain has been developed with the protection of the consumer in mind.
Food safety begins with the suppliers of agricultural inputs to farmers and continues throughout the food chain to those involved in food handling, packing, production, distribution, storage and even display.
I am passionate about food safety.
Specialising in training, facilitation and assesment of food safety management systems
