Requirements for Informal Food Premises (Presentation, Afrikaans)

Key Takeaways

• Document subject: requirements for informal food premises/food stalls
• Legal basis: Regulation R638 of 2018 under Act 54 of 1972 (Foodstuffs, Cosmetics and Disinfectants Act)
• Informal food traders must have a Hawker’s License before trading
• No person may handle food on premises without a valid Certificate of Acceptability
• Certificate of Acceptability is obtained by application to the local authority and issued only after inspection confirms compliance with R638 of 2018
• Certificate must be displayed prominently on the premises; copy must be available on request
• Structural requirement: easily cleanable work surfaces; stall operated on a dust-free, washable floor surface; use ground sheet if needed; use umbrella/gazebo for shelter in open areas
• Temperature control: perishable cold products stored in a refrigeration facility; cooked products kept hot or cold if not sold within 4 hours; use cool box with ice if needed to keep food at 4°C or less; cooked products must be sold within 4 hours after preparation
• Hygiene facilities: potable water, washing/sterilising facilities, cleaning/disinfectant stock, handwashing station with running water/soap/paper towels, lidded waste bin with liner and regular emptying; provision for wastewater disposal
• Personal hygiene: protective clothing required (hair net, apron, shoes); no bare torso; no jewellery; no handling food with open cuts/wounds; short clean nails; regular handwashing
• Food protection: protect from dust/insects/direct sunlight; store in sealed containers/packaging; protect ready-to-eat food displayed in open containers from droplet contamination and contamination
• General rules: no animals in food handling/serving areas (except guide/service dogs; live fish/shellfish/molluscs until prepared); utensils must be smooth, waterproof, non-toxic, rust-free, washable; disposables used only once; non-toxic non-absorbing packaging; wastewater disposed in an approved manner; no nuisance during sale
• Ten Point Plan includes: handwashing, reporting illness, covering cuts, no coughing/sneezing over food, no smoking in food prep area, keeping equipment/utensils clean, safe separation of raw and cooked, keeping bare hands away, keep bin lid closed, do not break the law
• Tuinroete District Municipality
• Environmental Health (Omgewingsgesondheid)
• Local authority (plaaslike owerheidskantoor)
• Foodstuffs, Cosmetics and Disinfectants Act 54 of 1972
• Regulation R638 of 2018