Food safety is a critical issue in South Africa and a major concern for both consumers and the food industry. The country has a diverse food production system, including both large-scale commercial agriculture and small-scale subsistence farming. In order to ensure that food produced in South Africa is safe for consumption, the government has established a number of laws and regulations aimed at protecting the food supply.
One of the key laws governing food safety in South Africa is the Foodstuffs, Cosmetics and Disinfectants Act. This act requires food producers and processors to comply with strict hygiene and safety standards and to regularly test their products for contaminants. The act also establishes a system of food recalls and product withdrawals in the event of a food safety crisis.
Another important aspect of food safety in South Africa is the establishment of Hazard Analysis and Critical Control Points (HACCP) systems. HACCP is a risk-based approach to food safety that focuses on identifying and controlling potential hazards at each step in the food production process. This system is used to ensure that food products are produced and handled in a way that minimizes the risk of contamination.
Course Features
- Lectures 0
- Quizzes 0
- Duration 20 hours
- Skill level All levels
- Language English
- Students 0
- Assessments Yes
