DocumentOngoingPublication

Requirements for Informal Food Premises (Presentation, English)

Garden Route District MunicipalityRef: https://www.gardenroute.gov.za/wp-content/uploads/2026/03/Requirements-for-Informal-Food-Premises-Presentation-English.pdf

Official source

Source domain: gardenroute.gov.za

Collected on 17 June 2026

Always confirm details on the official source before acting.

What this means

This document is a presentation by an Environmental Health Practitioner from the Garden Route District Municipality on the requirements for informal food premises. It outlines legal requirements and definitions, explains the need for a valid Certificate of Acceptability (including display and non-transferability), and sets out practical rules for structural conditions, temperature control, hygiene, personal hygiene, and protection of food. It also provides general food-safety guidance and a ten-point plan, including a clear warning that no food stall may sell food to the public without a valid Certificate of Acceptability.

What this document offers

Read out of this document by Govermate's AI, in its own words. Each one quotes the line it came from — confirm on the official source before acting.

certificate/approvalOngoing

Certificate of Acceptability for informal food premises

You must have a valid Certificate of Acceptability in force before you may handle or permit food to be handled on food premises (and for vehicles transporting perishable food on behalf of the premises). The certificate is obtained by applying at the local authority office and can only be issued once compliance with R638 of 2018 is established by the inspector.

Who it is for: people who handle or permit food to be handled on food premises, including the person in charge/owner of the premises and vehicles transporting perishable food on their behalf
How to act on it: Submit an application at the local authority office; issuance depends on inspector-established compliance with R638 of 2018.

Show the line this came from

Facts

Reference

https://www.gardenroute.gov.za/wp-content/uploads/2026/03/Requirements-for-Informal-Food-Premises-Presentation-English.pdf

Amounts

R 638

Parties

Certificate of Acceptability is obtained via application at the local authority, Local authority

Key Takeaways

Applies to informal food premises (food stalls/structures/vehicles used for handling food)
No person may handle or permit food to be handled without a valid Certificate of Acceptability
Certificate of Acceptability is obtained via application at the local authority office and may only be issued once compliance with R638 of 2018 is established by an inspector
Certificate of Acceptability must be displayed conspicuously (or a copy provided immediately on request if impractical)
Certificate of Acceptability is not transferable between persons or between premises
Structural: use easily cleanable working/food preparation surfaces; stall on dust-free washable floor; groundsheet if not dust-free; umbrella or gazebo if in open space
Temperature: perishable cold products stored in a cooling facility; cooked products kept hot or cold if not sold within 4 hours; cooked products sold within 4 hours after preparation; if needed use cooler box with ice to keep foodstuffs at ≤ 4°C
Hygiene: potable water supply; washing/disinfecting facilities; cleaning agents/disinfectants; handwashing station with running water, soap, disposable paper towels; lidded rubbish bin with bag emptied regularly; containment of waste-water
Personal hygiene: protective clothing required (hairnet, apron, footwear); no bare-chested work; no jewellery; no handling with open cuts/sores/wounds; short clean fingernails; regular handwashing
Food protection: protect from dust/insects/direct sunlight; store in dustproof/liquid-proof containers; open ready-to-eat food must be protected against droplet contamination/insects/dust/bare hands
General: no animals in food handling/serving areas except guide/service dog and live fish/molluscs/crustaceans until prepared; avoid same person handling money and food if practicable; utensils must be smooth, waterproof, non-toxic, rust-free, washable; disposable utensils/items used once; wrapping material non-toxic and non-absorbent; waste-water disposed in approved manner; no nuisance while selling food
Ten-point plan includes: wash hands before handling and after toilet; report illness/cover cuts; do not cough/sneeze over food; no smoking in preparation area; keep raw and cooked separate; keep bare hands off food; keep rubbish bin lid on; obey the law
Garden Route District Municipality
Environmental Health Practitioner
Local authority (office)
Inspector