Definition
Food Control is described by the World Health Organization (WHO) as a mandatory regulatory activity of enforcement by National or Local Authorities to provide consumer protection and ensure that all foods during production, handling, storage, processing and distribution are safe, wholesome and fit for human consumption; conform to quality and safety requirements and are honestly and accurately labelled as prescribed by law.
The function ensures consumer protection through the following actions:
- Food inspection at point of production, storage, distribution and consumption.
- Regulate food premises regarding hygiene and the prevention of nuisances through regular inspections and the enforcement of the Regulations governing General Hygiene requirements for Food Premises and the Transport of Food Published under Government Notice No. 918 of 30 July 1999 as corrected by Government Notice No. R 723 of 12 July 2002.
- Regulate milking sheds by issuing Certificates of Acceptability for Milking Sheds in terms of Regulations Relating to Milking Sheds and the Transport of Milk published under Government Notice No. 1256 of 27 June 1986.
- Regulate the informal food industry by means of R 918 and the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act 54 of 1972).
- Control of food premises by issuing Certificates of Acceptability for Food Premises in terms of Regulation 918 dated 30 July 1999.
- Ensure that food is safe and healthy for human consumption through enforcement of the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act 54 of 1972).
- The detention, seizure, condemnation and sampling of foodstuffs in terms of Regulations relating to Inspections and Investigations under Government Notice R 1128 of 24 May 1991.
- Monitor labelling of foodstuffs as prescribed by the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act 54 of 1972).
- Providing education and training on food safety to the food industry.
- Provincial government is responsible for the issuing of Export Certificates on request of Industries.
- Meat Hygiene: The Department of Agriculture is responsible for regulating Abattoirs as prescribed by the Abattoir Hygiene Act , 1992(Act 121 of 1992) and Meat Safety Act,2000 (Act 40 of 2000).