Soup kitchen operational protocols and guidelines
In terms of the Garden Route Health Department protocol for the operation of soup kitchens, the following are the protocols and guidelines for the operation of a soup kitchen for a specific period as determined by the Garden Route Health Department.
RE: STANDARD PROTOCOL FOR THE OPERATION OF SOUP KITCHENS
1) Existing Centralized Soup kitchens in communities
It will be advisable to utilize existing premises (e.g. schools, crèche‘s) identified within each cluster of a specific community/neighbourhood for the following reasons:
Preference will be given to:
Plett re-opens operation of soup kitchens Application
Existing food premises with preparation infrastructure and water/sanitation that have been approved by the relevant local B – Municipality (Building Control Town Planning, Fire Protection), as well as the GRDM Municipal Health Services.
The specific community in each cluster where the existing premises is located has the capability of identifying the needy/poorest of the poor.
2) New Soup kitchens
Must adhere to the minimum structural requirements in terms of building control (ventilation and lighting).
Potable, running water from reticulation system.
Preparation area must adhere to basic health requirements
including sufficient working surfaces, temperature control, vector control, disposal of waste, etc.
Provision of toilets facility and hand washbasin on site – including hand-sanitizing agent.
Personal protective clothing for food handlers / regular health screening of food handlers.
Approved storing facilities for the storage of food and utensils must be provided.
3) Guidelines for soup kitchens to operate
1. Anyone wanting to prepare food for public distribution must apply through the Garden Route Health Department office in Bitou.
2. All premises must have a Garden Route Health Department letter of authorization to operate.
3. Once the authorization letter has been obtained a permit must be obtained from Disaster Management to allow distribution during the lockdown period.
4. Soup kitchens must issue permits to their volunteers using annexure C from the national regulations.
5. An itemized record must be kept of all donations received and from whom it was received.
6. An itemized record must be kept of all beneficiaries of food including name, ID number, contact number, address and date food received.
7. Hygiene and Infection Control protocols for food distribution must be adhered to (attached addendum).
Protocols for food distribution
Where possible, distribute food door-to-door rather than setting up a distribution site. If that is not possible, follow these regulations and guidelines for distribution of food parcels or pre-prepared meals.
– Ensure that there are people responsible for crowd control. Under no circumstances can there be more than 50 people in the same location.
– Ensure an orderly queuing system, preferably in a staggered manner to reduce the number of people arriving at the same time.
– Ensure that people remain at least 1.5m apart from one another.
– Provide hand sanitizer or soap and water for people to wash their hands with.
– All people receiving food must queue in an orderly manner and wear their own cloth face mask while waiting to collect food.
– People must bring their own food containers from home for pre-prepared meals, which must not be touched by the volunteers.
– People must not eat at the distribution site. They must go home directly after collecting the food.