oa South African Journal of Clinical Nutrition - Food safety : HACCP awareness and legislation : editorial
Providing safe food to the consumer remains, in part at least, the responsibility of the food service provider. There is an added obligation on behalf of authorities to ensure that any establishment serving food to the general public does so in a manner that complies with the regulations, and to monitor compliance thereto. These regulations are detailed in both the Health Act, No. 63 of 1977 and the Foodstuffs, Cosmetics and Disinfectants Act of 1972. Furthermore, standards have been developed to guide food service establishments in providing food safe for human consumption.
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