Prevention and Combating of Trafficking in Persons Act, 2013 (Act No. 7 of 2013)

Regulations

Regulations under section 43(3)

Annexure A : Norms and minimum standards for accredited organisations rendering services to victims of trafficking

4. Norms, Standards, Outcomes and Programme Practices

4.17 Norm 17: Preparation and provision of food must take place under safe and hygienic conditions
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4.17

Norm 17: Preparation and provision of food must take place under safe and hygienic conditions

4.17.1

Standard: Eating facilities and storages clean

4.17.2

Outcome: Healthy nutritious food provided

PROGRAMME PRACTICES:

(a)

Service provider must ensure that there is an adequate functional storage of raw and prepared food

(b)

Service provider must ensure that eating facilities are free of offensive smells

(c)

Service provider must ensure that food preparation is in accordance with the prescriptions of the Health Act and the By-laws of the municipality

(d)

Service providers must ensure that there is separate areas for food preparation, serving of food and cleaning up

(e)

Service providers must ensure that food must be stored in appropriate areas:

❖Perishable food, in a cold storage
❖Dry goods, in a dry storage

(f)

Service provider must ensure that there are three nutritious meals per day, transparent and displayed

(e)

Service provider must ensure that special dietary needs in accordance with cultural, religious and medical needs of victims are available