From farm to fork
- Wits University
World Food Safety Day is observed annually on 7 June, and the Services Department at Wits held its third annual commemoration of the occasion on 13 June.
The event brought together internal and external stakeholders in the food industry to emphasise that food safety is everyone’s responsibility – regardless of their role, each person plays a crucial part in ensuring that the food consumed is safe.
World Food Safety Day aims to draw attention to and inspire action to prevent, detect, and manage foodborne risks. The theme for 2024 focuses on preparing for the unexpected. Over 600 million people fall ill and 420,000 die each year from consuming contaminated food. Most foodborne illnesses can be prevented by prioritizing food safety at every stage of the food chain, from farm to fork.
Representatives and speakers in attendance at the Services Department event included the Wits School of Public Health; the National Institute for Communicable Diseases; the National Department of Health: Food Control; the Department of Economic Development: Consumer Education; and City of Johannesburg: Environmental Health. Ms. Masana Munengwani, a Wits student, shared her food safety experience alongside other internal stakeholders.
Mr. Israel Mogomotsi, Director of the Services Department, emphasised the significance of preparedness, vigilance, and proactive measures to ensure food safety. “Whether faced with a sudden outbreak of a foodborne illness, disruptions in the supply chain, or unexpected changes in consumer behaviour, our swift and effective response can greatly impact the health and safety of our students and staff,” says Mogomotsi.
The event concluded with an awards ceremony to honour retailers and the Wits dining halls that achieved more than 90% in food safety external audits. Awardees included Jimmy’s Braamfontein Campus East and West, Zesti Lemonz, Gourmet Food Services, Executive Kitchen, and Knockando Dining hall.