Foodborne diseases are a major challenge to school feeding programmes because inadequate food safety knowledge and skills of staff can result in unsafe food handling practices and cross-contamination, thus causing foodborne disease outbreaks. The aim of this study was to investigate the food safety and quality assurance measures of the National School Nutrition Programme (NSNP) in Mpumalanga Province, South Africa. The research design was cross-sectional quantitative in nature. A total of 300 NSNP food service managers/coordinators and 440 food handlers were selected to participate in the study. Data collection was by means of a self-administered structured questionnaire and 192 food contact surface swap samples from 32 primary and secondary public schools. The majority of schools offering NSNP meals were located in informal settlements and most were found to lack basic resources such as electricity and potable tap water in their kitchens. 93% of food handlers did not know about Hazard Analysis Critical Control Point (HACCP). The NSNP food service managers in some schools, especially in schools located in rural settlements, were found to have little knowledge or awareness of HACCP. No school was found to have implemented the HACCP, and only a few staff had received food safety training. Inadequate food safety knowledge was worst in schools located in informal settlements due to a lack of training. Up to 60% of food handlers did not know the correct procedure for washing a cutting board after it had been used. In addition, just over 95% of the food handlers did not know how to sanitise utensils and cutting surfaces after cutting up raw meat. The lack of hygiene was confirmed by the presence of Listeria monocytogenes, Staphylococcus aureus, E.coli 015:H7, Salmonella and Shigella species on food contact surfaces. A total of 22 different bacteria genera were identified. It is essential to monitor NSNP kitchen hygiene practice to ensure the minimal contamination of food products and newly recruited food handlers should be trained on food handling practice and principles to ensure the safety of prepared food for school children. / Business Management / D. Phil. (Consumer Science)

M. Tech. (Labour Relations Management, Faculty of Management Sciences), Vaal University of Technology. / Industrial accidents have proved to be more prevalent and costly than anticipated especially in developing countries including South Africa. Occupational accidents have direct and indirect cost implications for an organisation as well as society. Governments in many countries have tried to implement legislation to try and curb the scourge of industrial accidents. The primary purpose of this research was to investigate the level of employee adherence to the Occupational, Health and Safety Act (OHSA) 85 of 1993 in the steel manufacturing sector. This research provided an overview of various factors that influences employee’s level of understanding and adherence to the OHSA. This included factors such as information and training in health and safety; employee safety perception, employee safety awareness, employee safety adherence, employee behaviour with regard to health and safety, the role of the union in health and safety issues, accident reporting mechanism, and employee’s perceptions of the influence of rewards on health and safety. A structured questionnaire consisting of closed-ended questions was developed and disseminated in order to gather relevant data. Given the scale of the research, a quantitative research method was implemented. The population for the study strictly consisted of employees working in the steel manufacturing sector. A purposive sampling technique was selected. Statistical Package for Social Sciences 22.0 (SPSS) was used to analyse the data. The sample size of (n) =165 employees was involved in the study. The response rate for the total was (98.5%). Descriptive, frequency, correlation, regression and means analysis was employed in this study. The results of the study indicated that majority of the employees were aware and adhered with the requirements of the OHSA with the organisation. It was suggested that strong stake holder partnerships between unions, employers and employees be formulated. The state should reinforce the Department of Labour inspectorate by giving it more powers to be able to execute its task meritoriously and efficiently. It further suggested that the state must rapidly focus on recruiting and training more health and safety labour inspectors to ensure appropriate enforcement of health and safety regulations. Lastly it is advisable to create and engrave a health and safety culture within the organisation that focuses on highly on employee involvement and mutual trust. The proposed recommendation for the study, limitations and the conclusion of the study were outlined in Chapter 5.

Sjöfarten använder sig i stor utsträckning av färg förstärkt med härdplaster. Dessa kan vara hälsovådliga utan rätt skyddsutrustning och det ställs krav på att alla som handhar härdplaster ska ha genomgått en utbildning och regelbundna spirometriundersökningar. Studenter från Sveriges två sjöfartshögskolor går idag ut på fartygsförlagd utbildning med olika grundkunskaper om härdplaster. Vissa har fått härdplastutbildning och andra har ännu inte hunnit få det. Denna studie har genom en serie kvalitativa intervjuer försökt att kartlägga effekterna av detta. Intervjuerna med studenter och matroser har visat att de studenter som hade fått härdplastutbildning också hade en mycket bättre förståelse för riskerna med härdplaster och för hur de kunde exponeras för faran. Studenterna utan utbildning förstod risken med det skadliga elementet men saknade kunskapen för att adekvat kunna skydda sig. Studien visar också att faktorer som påverkar användandet av personlig skyddsutrustning i stor utsträckning är kopplat till ålder, erfarenhet och den övriga besättningens attityd till riskerna. / The maritime world makes use of paint reinforced with thermosetting polymers. These may be harmful without the correct protective equipment and there are regulations stating that anyone working with it must be educated in the handling and risks associated with said paint as well as regularly undergo a spirometric test. Today students from the two Swedish maritime universities undertake their onboard studies under different conditions, some with the correct education and some without. This study has through a series of qualitative interviews tried to expose the effects. The interviews have shown that students with the correct education have a much better knowledge of the risks associated with thermosetting polymers and the different ways it might be exposed to them. The uneducated students were aware of the dangers but lacked the knowledge to adequately protect themselves. However, the study showed that this did not determine whether the students use personal protection as much as such factors as age, experience and the rest of the crew's attitude towards the risks.

Foodborne diseases are a major challenge to school feeding programmes because inadequate food safety knowledge and skills of staff can result in unsafe food handling practices and cross-contamination, thus causing foodborne disease outbreaks. The aim of this study was to investigate the food safety and quality assurance measures of the National School Nutrition Programme (NSNP) in Mpumalanga Province, South Africa. The research design was cross-sectional quantitative in nature. A total of 300 NSNP food service managers/coordinators and 440 food handlers were selected to participate in the study. Data collection was by means of a selfadministered structured questionnaire and 192 food contact surface swap samples from 32 primary and secondary public schools.The majority of schools offering NSNP meals were located in informal settlements and most were found to lack basic resources such as electricity and potable tap water in their kitchens. 93% of food handlers did not know about Hazard Analysis Critical Control Point (HACCP). The NSNP food service managers in some schools, especially in schools located in rural settlements, were found to have little knowledge or awareness of HACCP. No school was found to have implemented the HACCP, and only a few staff had received food safety training. Inadequate food safety knowledge was worst in schools located in informal settlements due to a lack of training. Up to 60% of food handlers did not know the correct procedure for washing a cutting board after it had been used. In addition, just over 95% of the food handlers did not know how to sanitise utensils and cutting surfaces after cutting up raw meat. The lack of hygiene was confirmed by the presence of Listeria monocytogenes, Staphylococcus aureus, E.coli 015:H7, Salmonella and Shigella species on food contact surfaces. A total of 22 different bacteria genera were identified. It is essential to monitor NSNP kitchen hygiene practice to ensure the minimal contamination of food products and newly recruited food handlers should be trained on food handling practice and principles to ensure the safety of prepared food for school children. / Health Studies / D. Phil. (Consumer Science)