By Carla Gerryts — Registered Dietitian (RD SA)
Every year on the 7th of June, the world celebrates World Food Safety Day. This is a reminder that safe food is everyone’s responsibility. Food safety is not only about mass food preparation, such as restaurants, factories, or supermarkets. It starts in our own kitchens, lunchboxes, braai areas, and even in our grocery bags.
In South Africa, food safety is especially important due to our warmer climate, water and power interruptions and the understanding that many try to implement these principles in less-than-ideal living circumstances. Young children, older adults, pregnant women, and people with compromised immune systems are particularly vulnerable to food poisoning. By implementing some simple daily habits, we can help to prevent and care for those around us.
1. Wash your hands often and properly
One of the easiest and most effective ways to prevent illness is proper handwashing. Wash your hands thoroughly with soap and clean water for at least 20 seconds before preparing food, after handling raw meat, after using the bathroom, touching pets, or cleaning up. Did
A more challenging population group to teach this principle to is children. They should also be taught good hand hygiene from a young age, especially before meals and after playing outside. This can be done in fun and exciting ways such as songs and videos!
2. Separate raw and cooked foods
Cross-contamination occurs when bacteria from raw foods spread to ready-to-eat foods. This commonly occurs when the same cutting board or knife is used for raw chicken and salad ingredients without washing in between.
Raw meat, chicken, and fish should always be stored separately from cooked foods and fresh produce. Ideally, keep raw meat on the bottom shelf of the refrigerator in sealed containers to avoid dripping.
At braais and family gatherings, avoid placing cooked meat back onto the same plate that previously contained raw meat.
3. Keep food at safe temperatures
The warm weather can cause bacteria to multiply rapidly. Perishable foods should not stand at room temperature for more than two hours. Most food borne bacteria grow between 5 and 60 degrees, aka: room temperature.
Refrigerators should stay below 5 ° C and freezers below -18°C. Try to keep the refrigerator and freezer doors closed as much as possible to maintain temperature, especially during times of power outages.
A useful tip during power outages is to freeze bottles of water before using them. These can help keep cool boxes or fridges colder for longer.
4. Cook the food thoroughly
Chicken, pork, and leftovers should always be cooked and reheated thoroughly. Undercooked chicken and pork meat are common causes of food poisoning.
The meat should not be pink inside and reheated leftovers should be hot all the way through. Soups, stews, and curries should be brought to a full boil when reheating.
When using a microwave, stir food halfway through heating to prevent cold spots where bacteria can survive.
5. Be careful with leftovers
Leftovers can save money and reduce food waste but must be handled safely. Cool food quickly before refrigerating and store it in sealed containers.
Most leftovers should be eaten within two to three days. If food smells unusual, looks slimy, or has been left out too long, it is safer to throw it away. Many people meal prep for the week, which is a brilliant way to ensure the quality of your diet, but preparing components separately can ensure that food safety is ensured if food is not frozen.
6. Wash fruits and vegetables
Fresh produce should always be washed under clean running water, even if it will be peeled. This helps to remove dirt, bacteria, and pesticide residues.
Leafy greens should be rinsed carefully, especially when used in salads. During water supply interruptions, ensure that the stored water used to wash food is clean and safe.
7. Beware of high-risk foods
Certain foods carry a higher risk of contamination, especially if not stored correctly. These include:
- Cooked rice left at room temperature
- Pork meat
- Chicken meat
- Unpasteurised milk products
- Soft cheeses
- Raw or undercooked eggs
- Seafood left unrefrigerated
Parents should also be careful when packing school lunchboxes in hot weather. Ice packs and insulated bags can help keep food safe until lunchtime.
Food Safety Is a public health matter
Food safety is not about perfection; it is about small, consistent habits that protect families and communities. Preventing foodborne illness reduces hospital visits, protects vulnerable individuals, and helps create healthier households.
We are reminded that every safe meal matters. Clean hands, safe storage, proper cooking, and careful food handling can make a significant difference in protecting the health of South Africans every day.