New research by UWC has called for food safety reforms at some Eastern Cape psychiatric hospitals following new findings that show that handling of food by untrained staff could be exposing patients to food-borne illnesses. Image: Mikhail-Nilov/Pexels

Poor hygiene, unsafe food handling practices, inconsistent use of protective clothing and the reliance on untrained food handlers may be placing vulnerable patients at some Eastern Cape psychiatric hospitals at risk of food-borne illnesses.

A new study by the University of the Western Cape (UWC), which assessed food safety practices among food service personnel, nurses, procurement staff and quality control officers, found serious gaps in food preparation, storage and the prevention of cross-contamination. 

Researchers found that all four public hospitals included in the study had failed to comply with key food safety protocols for more than 30 years, with none of their food service units holding a valid certificate of acceptability since the 1990s. Researchers found that of the 91 food handlers surveyed about food safety practices, such as safe food storage temperatures and cleaning protocols, 94% had no formal food safety training. 

Staff development largely relied on informal, on-the-job learning approaches. New employees often received no formal orientation, and were either self-taught or learned from colleagues who were also inadequately trained in food safety. In some cases, planned training programmes were cancelled because of funding constraints.

New research shows that only 6 in 10 food handlers in some Eastern Cape psychiatric hospitals knew how often hands and surfaces should be cleaned. Image:Pexels

During data collection, some staff responsible for handling meals reported that they had no background in food service, with some previously employed as petrol attendants or laundromat workers before taking on food handling roles. Yet these workers received no training, with food service managers reporting there was no dedicated funding for staff training. No formal food safety training had been provided between 2013 and 2018, with lack of funding often cited as the reason for lack of training.

Led by UWC PhD candidate Asanda Getyeza-Ntswam from UWC’s School of Public Health, and co-authored by Dr Marieke Theron - a senior scientist at the South African Medical Research Council (SAMRC), and Prof Rina Swarts from UWC’s Department of Dietetics and Nutrition, the study has been published in the South African Journal of Clinical Nutrition.

Researchers found that while most food handlers were committed to serving safe and nutritious meals, only 6 in 10 knew how often hands and surfaces should be cleaned, and only 45% understood the importance of proper food temperature control. 

UWC PhD candidate Asanda Getyeza-Ntswam Image: Supplied

Some of the unsafe practices included improper thawing methods, such as placing frozen meat in boiling water or leaving it unrefrigerated for hours - practices researchers warned could increase the risk of food-borne illnesses. Only 36% of food handlers wore protective gear such as aprons and hairnets, and even then, it was used only occasionally rather than consistently.

Researchers said the lack of training and poor supervision left many food handlers unable to keep up with safety standards, and exposed weak leadership and governance within the healthcare sector.

“To ensure compliant and equitable food service, coordination among hospital administration, food service managers and environmental health practitioners is essential,” the researchers noted.

The authors warned that without systemic reform, the introduction of accredited training and stronger enforcement of Regulation 638, which makes food safety training a strict legal requirement, food safety failures in these hospitals would persist, putting patient recovery at risk and undermining patients’ rights to safe food and healthcare.