On 30 April 2025, Dr Ignatius Ticha, representing the COPAFEU team at the Cape Peninsula University of Technology (CPUT), attended a food safety training workshop held in Dunoon, Cape Town. The workshop was a collaborative initiative by Dr Likentso Shuping from the Department of Environmental and Occupational Studies and Dr Sune Henning from the Department of Food Science and Technology at CPUT.
The workshop aimed to equip spaza shop owners with essential knowledge and skills to improve food safety standards and comply with Regulations R638, which governs general hygiene requirements for food premises and the transport of food in South Africa. Dr Shuping supported by Ms Sanelisiwe Mlaba, played a leading role in coordinating and guiding the student facilitators during the workshop.
Key topics covered during the training included the application process for operating a spaza shop, identifying food safety hazards, the prohibition of certain food handling practices and maintaining hygienic conditions for work surfaces and utensils. Additional focus areas involved appropriate methods for food storage and display, temperature control, pest management, and transportation requirements. Participants also received training on the duties of food handlers and engaged in interactive components such as a role – play on food premises inspections and a practical handwashing demonstration.
The workshop was especially timely and relevant given the recent food poisoning crises that have affected parts of South Africa. Ensuring food safety informal sectors is critical to public health and consumer trust, particularly in underserved communities.
Although Dr Ticha did not play an active facilitation in the workshop, his participation was valuable in preparing for the upcoming pilot implementation phase of the COPAFEU project as CPUT. The CPUT component of the COPAFEU project focuses on informal food vendors, and some of the terms addressed in the training workshop directly with the project’s objectives. This training session served as an important foundation for intergrading academic training with community engagement, ultimately contributing to safer food systems and sustainable livelihoods in informal markets.
