World Food Safety Day

“Food Safety is Everyone’s Business”: A National Wake-Up Call

By the South African Medical and Dental Practitioners (SAMDP)

On 7 June, we join the global community in observing World Food Safety Day under the theme “Food Safety is Everyone’s Business.” In South Africa, this year’s commemoration is underscored by the memory of a national tragedy and the call for urgent reform in how we protect our food supply, especially for our children.

Eat Safe, Stay Safe – Tip 1

A national tragedy that demanded action

On 15 November 2024, following a series of heartbreaking food poisoning incidents that claimed the lives of school children, President Cyril Ramaphosa addressed the nation. In his address, he announced the establishment of a Ministerial Committee on Food Safety, mandated to provide expert advice and recommendations to government to support evidence-based decision-making.

This committee was officially appointed in early December 2024, includes leading experts from health and food safety sectors, among them Dr. Nkateko Munisi, CEO of SAMDP Group Holdings (SGH) and a proud member of SAMDP. His appointment ensures that the voice of the medical profession, is at the centre of food safety reform.

Notable progress already made

Since its formation, the committee has made notable progress, including:

Conducting a review of school feeding schemes and supplier safety compliance.
Developing recommendations to improve interdepartmental oversight and monitoring.
Initiating the drafting of a National Foodborne Illness Surveillance Framework.
Proposing tougher regulations and enforcement for food suppliers, especially those serving children.

While the committee continues its work, World Food Safety Day serves as a reminder of the lives already lost and the work still ahead to safeguard future generations.

Eat Safe, Stay Safe – Tip 2

Eat Safe, Stay Safe – Tip 3

What Causes Food Borne Illnesses?

Food Borne illnesses are caused by consuming food or water contaminated with harmful substances. Common causes include:

Bacteria (e.g., Salmonella, Listeria, E. coli)
Viruses (e.g., norovirus, hepatitis A)
Parasites (e.g., Giardia, Cryptosporidium)
Chemical hazards (e.g., pesticides, cleaning agents)
Poor food handling practices, such as cross-contamination, undercooking, and unsafe storage.

In children, food borne diseases can lead to dehydration, malnutrition, organ failure, and in severe cases, death.

How Can They Be Prevented?

Food safety is a shared responsibility. Preventive measures include:

Washing hands, cooking surfaces, and utensils thoroughly.
Keeping raw and cooked foods separate.
Cooking food to safe internal temperatures.
Storing perishables at appropriate temperatures.
Only sourcing food from regulated and inspected suppliers.
Regularly training food handlers in hygiene and safety practices.

Eat Safe, Stay Safe – Tip 4

Eat Safe, Stay Safe – Tip 5

The Role of Healthcare Professionals

Healthcare professionals are often the first responders to food borne outbreaks.

Our responsibilities include:

Diagnosing and reporting foodborne illnesses promptly.
Educating communities and patients on food safety and hygiene.
Contributing to public health strategies and policy recommendations.
Supporting school and community programs aimed at promoting safe nutrition practices.

SAMDP: Advocating for Health and Accountability

SAMDP supports the work of the Ministerial Committee and encourages its members to lend their expertise to ensuring the success of the national food safety agenda. We remain committed to:

Championing safe food practices in schools, clinics, and hospitals.
Advocating for stronger regulatory frameworks.
Contributing to public awareness campaigns and health education.

As we mark World Food Safety Day, let us recommit ourselves, as doctors, health advocates, parents, and citizens to making food safety a national priority.

Because every meal should nourish, not harm.