RASA “Eat Safe” Food Safety
The Restaurant Association of South Africa has, along with key specialists in the industry, developed a number of policies with clear and measurable guidelines to assist the industry in self-regulation and standardisation. Restaurants that comply with the guidelines for the various policies may display the relevant accreditation on their premises.
Properties that adhere to the RASA policies are allowed to display a specially adapted version of South African Tourism’s Welcome logo and will be listed as an accredited restaurant on www.southafrica.net, the official website of South African Tourism,Listings on this website will also carry the various RASA policy endorsements and will be plotted on the SA Tourism GPS database which is supplied to various role players in the digital mapping and navigation arena.
Creating awareness and educating the public on the minimum standards that should be expected from the restaurant industry is a key element to the RASA policies programme
RASA “Eat Safe” Food Safety – Policy
To promote Food Safety awareness within the Food Service Sector in South Africa to a level of compliance with International Food Safety standards and requirements RASA is implementing a Food Safety certification scheme for all RASA members.
The certification scheme is aimed at providing RASA members the opportunity and support to align their operations in meeting these international requirements and as such the final goal is for Food Service Operators to implement a Food Safety programme based on the principles of HACCP, supported by documented evidence of regular reviews.
The RASA Eat Safe certification scheme shall consist of the following requirements which are indicated below.
- Paid-up member of the Restaurant Association of South Africa (RASA).
- Applicants shall comply with relevant local government regulations.
- Hold a valid Certificate of Acceptability in terms of Reg 918
To achieve this level of certification the Restaurant is required to complete the Eat Safe application form indicating their willingness to participate in the scheme and shall have sent at least one member of their staff for successful completion of the SafeKey ™ (Food Safety Awareness) training.
A decal will be issued to the restaurant which may be displayed to indicate the establishment has embarked on the Eat Safe initiative.
The trainee (staff member) will receive a certificate and badge on successful completion of the 1 day training course.
To achieve this level of certification all Food Handlers shall have successfully completed the SafeKey ™ training course.
(A Food Handler is any person who directly handles packaged or unpackaged food, food equipment and utensils or food contact surfaces and is therefore expected to comply with food hygiene requirements - Codex Alimentarius – General principles of Food Hygiene Rev 4 – 2003)
To achieve this level of certification the Restaurant shall, in addition to 2 above, have implemented a recognized documented Good Food Hygiene and Food Handling control system.
The implemented system shall be verified by a RASA approved Service Provider and the applicant shall achieve a rating of at least 50% against the RASA evaluation criteria.
To retain this certification subsequent quarterly verification inspections shall be conducted to ensure a minimum rating of 50% is achieved.
To achieve this level of certification the Restaurant shall meet the requirements of 3 above and maintain a rating of at least 75%.
To achieve this level of certification the Restaurant shall have implemented a Food Safety Management system based on the principles of HACCP. Documented evidence of regular internal verification inspections and reviews shall be maintained.
Quarterly External verification inspections, using the SafeKey ™ International criteria as measurement, shall be conducted by a RASA approved Service Provider. To retain this certification subsequent quarterly verification inspections shall be conducted to ensure a minimum rating of 75% is achieved.
In addition to the RASA 5-star Eat Safe certification, an Internationally recognized “White Lily” certification will be awarded. This certification is valid for 6 months.
The following levels of acknowledgement will apply:
Standard and evaluation criteria
SafeKey™ training package as standard. Pass written exam ie. 50% and above.
Commence training of food handlers on Safe food handling practices and procedures.
SafeKey™ training package as standard. Pass written exam ie. 50% and above.
All food handlers within the establishment trained on Safe food handling practices and procedures.
Evaluation of support documentation and verification reports. Operations achieve a score of 50% and above during external inspections.
Implemented a recognized documented Good Food Hygiene and Food Handling control system. Quarterly External verification inspections.
Evaluation of support documentation and verification reports. Operations achieve a score of 75% and above during external inspections.
Implemented a Good Food Hygiene and Food Handling control system. Quarterly External verification inspections.
SafeKey™ International criteria as standard. Operations achieve a score of 75% and above during external inspections.
Implemented a Food Safety Management system based on the principles of HACCP. Documented evidence of regular internal verification inspections and reviews. Quarterly External verification inspections, using the SafeKey ™ criteria as measurement. Certification is valid for 6 months.
In each instance the establishment will receive an Eat Safe certificate, indicating the level of compliance, for display purposes.
Useful Websites/Contacts for the consumer with regards
to food safety
Have a look at these useful
Information on Food Safety can be
accessed by clicking on
Health Information and then on 'F' in
the alphabetical list
Have a look at these useful contacts:
Directorate: Food Control (For more
information click here)
Provincial Health Department
components responsible for food safety
The contact details of the Environmental
Health Components are as follows:
Tel: +27 15 ... (X2291) Fax: +27 15 2915146
North West Province
Tel: +27 18 ... Fax: +27 18 3875332
Tel: +27 11 ... Fax: +27 11 3553381
Tel: +27 13 ... (x2043) Fax: +27 13 7553549
Tel: +27 331... Fax: +27 331 421405
Tel: +27 21 ... Fax: +27 21 4834345
Tel: +27 53 ... Fax: +27 53 8300655
Tel: +27 40 ... Fax: +27 40 6350072
Tel: +27 51 ... Fax: +27 51 4483077
Port Health Services
Food import control is conducted by the
Port Health Services of the provincial
health departments on behalf of the
national Department of Health.
The contact details for the Port Health
Services are as follows:
Tel: +27 11 ... Fax: +27 11 394 3605
Johannesburg (City Deep Container Depot)
Tel: +27 11 ... Fax: +27 11 6153013
Tel: +27 31 337 72737 Fax: +27 31 332 0934
Tel: +27 41 ... Fax: +27 41 644 863
Tel: +27 21 ... Fax: +27 21 418 5685
ROLE AND RESPONSIBILITY OF THE
PUBLIC HEALTH SECTOR IN SOUTH
AFRICA REGARDING FOOD SAFETY
Contact Details of the Environmental
Health Components of the nine Provincial
Health Departments Responsible for
Food Safety Control:
Fax: 0331- 421405
TOURISM SAFETY AND SUPPORT STRATEGIC FRAMEWORK
VIOLENT ORGANISED CRIME WORK GROUP
2009 Food Safety Summit
Genetically Modified (GM) Foods
FOOD SAFETY Regulations & Guidelines
Consumer Protection Act
Consumer Food Safety Library
The Food Safety Initiative- About Us
DRAFT LEGISLATION/DRAFT LEGISLATION FOR COMMENTS
Food Safety Initiative
Training document invitation
SAATCA Criteria for Certification