National Norms and Standards relating to Environmental Health

More documents

Recommendations

Info

2.11 EH must conduct an audit of waste generation, collection and storage on the premises toestimate the potential risks of hazardous waste in the context of environmental health and safety2.12 A database/inventory of all premises used in connection with the handling, preparation and/orstorage of dead bodies should be maintained for monitoring and control purpose by environmentalhealth.3. STANDARDS FOR FUNERAL UNDERTAKER’S PREMISES, MOTUARIES AND CREMATORIUMPREMISESMortuaries, funeral undertaker’s premises and crematorium premises must comply with the followingrequirements:3.1 All facilities and equipments used in connection with the handling, preparation, storage, preservationand transportation of dead bodies must be in compliance to the Regulations relating to theManagement of Human Remains, published in terms of the National Health Act, 61 of 2003.SECTION 15: FOOD HANDLING PREMISESFood handling premises shall refer to any premises where food is being processed, either raw orunprocessed state, handled, prepared, packed, displayed, or served. If meals are provided on thepremises, a kitchen area and facilities must be provided.1. NORMS1.1 The premises operate under a valid Certificate of Acceptability issued by an Environmental HealthPractitioner of the relevant Municipality, to the effect that the premises comply with the RegulationsGoverning General Hygiene Requirements for Food Premises and the Transport of Food, R962 of 21November 2012, published under the Foodstuffs, Cosmetics and Disinfectants Act.2. ENVIRONMENTAL HEALTH MONITORING STANDARDS2.1 Environmental Health must implement an integrated food safety management system utilizing ahazard identification and risk-based approach for all food premises. The integrated food safetymanagement system shall include but is not limited to the following components:• A risk categorization process which uses a site-specific risk assessment to determine the risklevel, inspection frequency and any other food safety strategies for the safe operation of the foodpremises.• An inspection process to assess risk of food safety practices and determine compliance withregulation, as well as;• To provide management consultation and education.• A monitoring and evaluation process to annually assess and measure the effectiveness of foodsafety strategies.3. A risk assessment should be conducted to assess conditions on the premises that may pose a threatto the health by:• Identifying potential health hazards from the handling, preparation and storage practices;• Assessing the likelihood of the hazard posing a risk;• Food risks;• Estimating the severity of the consequences, if harm is caused; and• Recommending action plans for elimination and minimisations of hazards through controlmeasures.4. The risk analysis should be done with specific focus to the following areas:• Food handling and preparation methods;• Hygiene practices;• Competency of staff;• Water and sanitation practices;• Pest control methods; and• Environmental toxins on the premises.DOH. Norms and standards for environmental health in South Africa Feb 2013 56
5. Environmental health should conduct an annual site-specific risk assessment of each food premisesand, based on the results of the assessment, assign a risk category for each food premises as high,moderate or low for own record purposes.6. Informed by the risk profile of specific food premises, environmental health inspections of should beconducted on all food premises as follows:• Not less than once every three months for high-risk food premises;• Not less than once every six months for moderate-risk food premises; and• Not less than once every 12 months for low-risk food premises.7. EH must conduct additional inspections of food handling premises as necessary to address:• Unsafe food-handling practices;• Issues of non-compliance with regulations;• Investigation of food-borne illnesses and food-borne outbreaks;• Investigation of consumer complaints; and• Action on food recalls, fires, floods, and emergencies.8. EH should liaise with owners or person in charge of food premises to assist them in becomingcompliant with regulations upon being notified or becoming aware of:• Newly constructed or renovated food premises prior to commencement of operation; and• Proposed food premises.9. For food handlers in moderate risk and high risk premises the adoption of food safety managementstrategies, including but not limited to:• Operational strategies to promote safe food-handling practices;• Hazard analysis of key food items and processes;• Identification of critical control points (CCPs) for these items and processes;• Monitoring strategies to control CCPs to ensure the provision of safe foods;10. Food control measures on all food premises must adhere to the norms and standards for food controlpublished by the Department of health.11. Food handling premises inspections must be unannounced by an EHP.12. Inspection checklists should be designed and utilized for every inspection conducted. Therequirements by which the premises must comply to should guide the development of the inspectionchecklist.13. An inspection report, including the relevant health recommendations must be issued to the person incharge after every inspection is conducted.14. Health education should form an integral part of all compliance monitoring inspections conducted.15. EH must provide food safety information and/or educational material through various mediums toassist in the safe preparation and handling of food to restaurants, cafe, food markets, food vendors atcommunity special events; day nurseries, school nutrition programs, and community food programs;teachers responsible for teaching food-related subjects to students and/or other teachers as deemedappropriate; and the general community.16. An inventory of food premises should be maintained by Environmental health within their municipalityfor monitoring and control purposes.4. STANDARDS FOR FOOD HANDLING PREMISES1. All premises, facilities and equipments used in connection with the handling, preparation, storage andserving of foodstuffs on the premises must be in compliance with the requirements of the RegulationsGoverning General Hygiene Requirements for Food Premises and the Transport of Food, R692 ofNovember 2012 as published in terms of the Foodstuffs, Cosmetics and Disinfectants Act 54 of 1972.2. If smoking is permitted on the premises, designated smoking areas must be provided on the premisesfor smoking, in accordance with the Regulations Governing Smoking of Tobacco Products in PublicPlaces, published in terms of the Tobacco Products Control Act 83 of 1993.3. If children under the age of 2 (two) years are accommodated on any premises, a separate milk roomfor the storage and preparation of milk must be provided.4. The milk room must be provided with;-• Washing facilities with adequate supply of potable running water for washing of bottles and teats.• Separate cooling facilities for the storage of milk and milk bottles.• Adequate sterilizing facilities must be provided for sterilizing of feeding bottles and teas.DOH. Norms and standards for environmental health in South Africa Feb 2013 57
Page 1 and 2:
No. 36849 GOVERNMENT GAZETTE, 20 SE
Page 3 and 4:
AcknowledgementsDrafting Team (Nati
Page 5 and 6: Preamble by Director-GeneralThe Nat
Page 7 and 8: POLICY AND LEGISLATIVE FRAMEWORKThe
Page 9 and 10: 1. Introduction1.1 Policy contextOn
Page 11 and 12: 5. Monitoring and enforcing complia
Page 13 and 14: BACKGROUNDHealth surveillance of pr
Page 15 and 16: h) Adequate and potable water avail
Page 17 and 18: a) Entrance and exit control must b
Page 19 and 20: • Storage of unsafe, toxic, dange
Page 21 and 22: (i) For children between 0-24 month
Page 23 and 24: • The health certificate holder,
Page 25 and 26: a) Separate storage facilities must
Page 27 and 28: 2.4 Inspections should include an a
Page 29 and 30: g) Adequate facilities must be prov
Page 31 and 32: d) Corridors must be at least 1.8m
Page 33 and 34: 1. NORMS1.1 Schools to be operated
Page 35 and 36: • A cardiopulmonary mouthpiece pr
Page 37 and 38: a) All circumcisions must be conduc
Page 39 and 40: ) Toilets, wash hand basins and bat
Page 41 and 42: • Liquid soap;• First aid instr
Page 43 and 44: h) A daily record must be kept on t
Page 45 and 46: t) A separate room or area with sep
Page 47 and 48: h) An adequate number of purpose-ma
Page 49 and 50: c) Health care facilities should ha
Page 51 and 52: a) All facilities used in connectio
Page 53 and 54: 5. General hygiene requirementsa) T
Page 55: 1.1 The premises operated under a v
Page 59 and 60: d) The use of non-waterborne sanita
Page 61 and 62: so many kgs of manure is produced p
Page 63 and 64: a) On any residential premises, onl
Page 65 and 66: n) A rodent-proof storeroom must be
Page 67 and 68: d) Pets must be vaccinated against
Page 69 and 70: 1.3 The premises in compliance with
Page 71 and 72: 2.1 Environmental health inspection
Page 73 and 74: 2.1 Environmental health inspection
Page 75 and 76: 1) Responsibility of management1.1.
Page 77 and 78: that all possible health impacts of
Page 79 and 80: BACKGROUNDThe Scope of Profession o
Page 81 and 82: a) An Integrated Disease Surveillan
Page 83 and 84: a) All food onboard must be stored
Page 85 and 86: 3. Waste managementa) The managemen
Page 87 and 88: c) Documents outlining prevention,
Page 89 and 90: Chapter 3HEALTH RELATED WATER QUALI
Page 91 and 92: d) The catchment (rivers, treatment
Page 93 and 94: f) Ensuring monitoring of effective
Page 95 and 96: SECTION 4:WATER QUALITY MONITORING
Page 97 and 98: water world etc)1. In the event of
Page 99 and 100: Step 2: if water is obtained from t
Page 101 and 102: • Of the time frame, if any, with
Page 103 and 104: 3. Household grey-water (generated
Page 105 and 106: SECTION 14:MONITORING OF DRINKING W
Page 107 and 108:
contamination (e.g. from birds and
Page 109 and 110:
SECTION 21: COMPLIANCE ENFORCEMENT6
Page 111 and 112:
DEFINITION OF APPLICABLE TERMSThe f
Page 113 and 114:
BACKGROUNDWaste management is the c
Page 115 and 116:
• Provides municipal health servi
Page 117 and 118:
a) The premises used for recycling
Page 119 and 120:
SECTION 4: COLLECTION OF GENERAL WA
Page 121 and 122:
SECTION 7: CLASSIFICATION, PACKAGIN
Page 123 and 124:
• The spillage area shall be mark
Page 125 and 126:
• Elbow length heavy duty gloves,
Page 127 and 128:
anatomical waste anatomical • Hav
Page 129 and 130:
• Waste oxidizing substances and
Page 131 and 132:
Sharps container 90 days Cool room
Page 133 and 134:
Relationships between transboundary
Page 135 and 136:
Chapter 5HAZARDOUS SUBSTANCES AND C
Page 137 and 138:
3. The premises used in connection
Page 139 and 140:
d) In addition, all hazardous subst
Page 141 and 142:
4. Guidelines for Drinking Water Qu
Page 143 and 144:
for conducting monitoring.7. Analyz
Page 145 and 146:
Bacterial infectionsCholeraCampylob
Page 147:
paralytic aspeticmeningitis. The re
show all

National Norms and Standards relating to Environmental Health

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?