The North-West University (NWU) joins the global community in commemorating World Food Safety Day, observed annually on 7 June. This year’s theme, “Food Safety: Prepare for the Unexpected”, underscores the urgent need to be ready for food safety incidents—whether caused by natural disasters, supply chain disruptions, or contamination outbreaks.
Food safety is a shared responsibility that affects everyone—from farm to fork. According to the World Health Organisation (WHO), an estimated 600 million people fall ill each year after eating contaminated food, with 420 000 deaths globally. These alarming figures highlight the importance of robust food safety systems, risk awareness, and proactive prevention strategies.
As a university committed to teaching, research and community engagement, the NWU recognises the integral role it plays in promoting food safety.
Professor Cornelie Nienaber-Rousseau, from the Faculty of Health Sciences, says preparedness is key. “We live in a world where food systems are becoming more complex and vulnerable to disruption. Whether due to climate change, conflict or rapid urbanisation, the risk of foodborne diseases can no longer be underestimated. Yet, deaths due to foodborne illnesses are largely preventable. That is why we place strong emphasis on HACCP (Hazard Analysis and Critical Control Points) guidelines in our dietetic student training. Educating our students and engaging with communities are crucial steps towards safeguarding the health of our nation.”
In line with this year’s theme, the NWU encourages all stakeholders—students, staff, and partners—to reflect on their role in food safety, and to take concrete steps towards building resilience in the face of unforeseen events.
How you can contribute to food safety:
- Wash your hands and surfaces regularly when preparing food.
- Separate raw and cooked food to avoid cross-contamination.
- Cook food thoroughly, especially meat and poultry.
- Keep food at safe temperatures.
- Use safe water and raw materials.
Let us continue to champion a culture of safety, responsibility, and innovation—because safe food is not a privilege, but a fundamental human right.
Professor Cornelie Nienaber-Rousseau