In light of recent reports of food poisoning across South Africa, I would like to urge all our staff and students to exercise caution when purchasing food, both on and off campus. It is important that we prioritise our health and well-being by choosing to buy food only from regulated and compliant food vendors. Doing this will help ensure that we minimise the risk of food poisoning and maintain a safe, healthy environment for all.

Please be cautious and avoid buying food from unregistered and unknown food facilities. As we have seen in recent weeks, consuming food from unregistered vendors can have fatal consequences—not only for you but also for children and individuals with compromised immune systems, such as the elderly.

As a consumer, you have the right to ask to see a vendor's compliance certificate before purchasing food from them. Please remain vigilant and exercise this right whenever you feel unsure. Registered vendors are required to display their compliance certificates in a location that is easily visible to their customers.

Additionally, I would like to share some essential food safety tips from the World Health Organisation’s “Five Keys to Safer Food,” which can also guide your food preparation practices at home:

1. Keep your hands clean
   • Always wash your hands thoroughly before handling food and after using the bathroom.
   • Clean your counters, cutlery and containers after each use.
   • Keep your fridge and microwave clean to prevent contamination.
2. Separate your food
   • Keep raw food separate from ready-to-eat food to avoid cross-contamination.
   • Use different containers for different types of food.
   • Be cautious, as blood from raw meat can spread germs to other food.
   • Maintain food preparation areas free of insects and animals.
3. Cook your food well
   • Ensure that meat, especially chicken, is thoroughly cooked (chicken should not be pink).
   • Reheat leftovers until steaming hot.
4. Keep food at safe temperatures
   • Store raw food in a cool place.
   • Serve cooked food while it is hot and refrigerate leftovers promptly at 5°C or below.
5. Use clean water
   • Make sure your food is not spoiled.
   • Wash fruits and vegetables thoroughly.
   • Purchase food from trusted and reputable sources.

These simple precautions can make a significant difference in keeping you and your loved ones safe from food poisoning and foodborne illnesses.

Let’s all remain vigilant and prioritise food safety both at work, at school and at home.