Cabinet has called on anyone who witnesses the sale of counterfeit foodstuffs and expired items in communities to report it to the National Consumer Commission.
Complaints can be reported free of charge at 012 065 1940.
This comes amid rising concerns about contaminated food linked to the deaths of several schoolchildren in some communities across South Africa.
Briefing the media on the outcomes of the Cabinet meeting held on 4 December 2024, Minister in The Presidency, Khumbudzo Ntshavheni, said since President Cyril Ramaphosa’s address to the nation on 15 November 2024 where he announced interventions against foodborne illnesses, nearly 200 000 spaza shops have been visited while more than 1 000 spaza shops, supermarkets and warehouses have been closed down.
“Large quantities of goods have been confiscated and numerous fines have been issued for violations of by-laws. There will be added scrutiny of manufacturers of foodstuffs and pesticide Terbufos to ensure that proper controls are adhered to,” Ntshavheni said.
The Minister said the National Joint Operational and Intelligence Structure (NATJOINTS) continues to coordinate government’s response to incidents of foodborne illness.
She said the Departments of Small Business Development and Trade, Industry and Competition were finalising the setting up of a R500 million fund to support South African-owned townships and rural businesses, as soon as they meet the compliance requirements.
Cabinet reminded all spaza shops and food handling businesses to register for permits at their respective municipalities within 21 days and to meet required health standards or face closure.
All spaza shop owners and vendors must register with their respective municipalities from 15 November to 13 December 2024.
Cabinet also called on all South Africans to remain vigilant when purchasing food items, especially items that have passed their expiry date.
“Let us make it our responsibility to educate our children about food safety, including teaching them to check the labelling themselves.
“Vendors and food producers are also urged to adhere to strict hygiene practices, including proper food storage, thorough cooking, and maintaining clean preparation areas,” Ntshavheni said.
