Food service managers’ views on food safety systems in Gauteng public hospitals

Abstract

Background: The food safety management system (FSMS) emphasizes rigorous supplier vetting, temperature monitoring and first-in-first-out inventory systems; however, structural inefficiencies and resource limitations often compromise food safety outcomes in public hospitals’ food services.
Aim: The study aimed to explore the food service managers’ views regarding FSMS utilised in procurement systems in Gauteng public hospitals.
Setting: Gauteng’s public hospitals are a mix of district, regional and specialised hospitals, with a growing focus on expanding healthcare infrastructure and addressing challenges like personnel shortages and infrastructure issues.
Methods: A qualitative approach was utilised to explore the views of hospital food service regarding the food procurement in FSMS used in Gauteng public hospitals.
Results: The findings indicate that food service managers view the receiving stage as pivotal for ensuring food safety. The emphasis on temperature checks, labelling, traceability and transportation conditions reflects a commitment to mitigating risks before raw materials enter the hospital’s inventory.
Conclusion: The study highlights the need for targeted interventions, including supplier training, standardised protocols, infrastructure investment and policy reforms, to align procurement practices with food safety standards. By addressing these gaps, Gauteng public hospitals can strengthen FSMS implementation, mitigate foodborne risks and safeguard vulnerable patient populations.
Contribution: This research contributes to the broader discourse on food safety in healthcare by underscoring the interplay between policy, practice and resource allocation in low-resource settings.