Picture: UNSPLASH/ADLI WAHID
Did you know that every year more than 600-million people fall sick, and more than 420,000 die prematurely as a result of foodborne illnesses? Nearly a third of all foodborne deaths occur in children under five years of age. Very sobering facts. Food safety is necessary for maintaining a healthy population. With many diseases like HIV/Aids leaving millions of South Africans immunocompromised, it’s imperative that what enters people’s mouths as nutrition, does not end up making them ill. And now, with the Covid-19 pandemic affecting us all, keeping foodborne diseases at bay needs to be a top priority.that focuses on the role of accreditation in improving food safety.
Whether you’re a farmer, supplier, brand-owner, producer, or a consumer, understanding how to implement food safety practices and manage hazards to improve food safety is essential. It is through the accreditation of players in the supply chain that consumers can feel confident that what they’re feeding themselves and their families, is tested, inspected and certified to be safe. Shadrack Phophi, accreditation manager: testing and good laboratory practice programmes, SA National Accreditation SystemLinda Jackson, co-founder, Food Focus
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