So what IS wrong with this “picture”?
You know which picture! While the Ebola comment might have been misplaced in relation to a cow’s head, the sentiment was not. What does the last 24 hours say about our food safety culture as a nation?
Perhaps we are uninformed
While the statement can be questioned medically in terms of a cow’s head being a likely source of the Ebola virus, there are a number of food safety facts that cannot be overlooked in this case:
According to R638, the South African regulation governing general hygiene requirements for food premises, the transport of food and related matters, this “picture” highlights a number of valid hygiene infringements based on what we can see:
Temperature control
We don’t know when the slaughter took place, (or where), but the time permitted for the temperature of the meat to be above the required 4 degrees core temperature is 1 hour and even then the surface temperature of this meat should be kept under 25 degrees. (8(4b(iii))). If this process was part of the maturation of the meat, (8(4b(iv))) food exposed to higher temperatures than those referred to in this regulation during a maturation period or as part of a manufacturing process, but exposure to such higher temperatures must be in accordance with good manufacturing practice. Don’t think a shopping trolley would apply here?
STANDARDS AND REQUIREMENTS FOR THE HANDLING AND TRANSPORTATION OF MEAT AND MEAT PRODUCTS
Section 12(1) of the regulation defines the following conditions when a person transports meat and meat products:
(a) A person may only transport meat and meat products in a suitable vehicle which
(i) is provided for the exclusive use of the transportation and delivery of meat or meat products;
(ii) is kept at all times in a clean condition;
(iii) is further so maintained that the meat and meat products transported or delivered therein, are not contaminated by flies, dust, filth, impurity or any other injurious matter or thing
There are many other additional requirements that relate to a motor vehicle.
Perhaps we DO place profit over the protection of human life?
What are the reasons for these legal requirements? To protect the health of the consumer – any consumer, regardless of race, colour, social status or creed. While we can spend many hours debating the implications of these regulations to informal traders, although the principles can be applied at all levels, and with all respect to making a living, can we continue the way “we have always done things” or is it time for change?
To suggest that different standard should be applied or condoned, means that we do not place the same value on human lives? Is that really what we are saying?
The reality is that if we are to see any sort of sustainable change in our food safety systems, we need to see more people (within organisations and beyond) calling out food safety behaviours that are unsafe. And we need to build a national food safety culture that allows us to take ownership of food safety around us, no matter who we are.
