The Quality and Safety of Donated Food in Charitable Food Assistance Programs in eThekwini District, KwaZulu-Natal, South Africa

Sizwe Makhunga (), Mbuzeleni Hlongwa and Khumbulani Hlongwana
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Sizwe Makhunga: Discipline of Public Health Medicine, School of Nursing and Public Health, University of KwaZulu-Natal, Durban 4000, South Africa
Mbuzeleni Hlongwa: Discipline of Public Health Medicine, School of Nursing and Public Health, University of KwaZulu-Natal, Durban 4000, South Africa
Khumbulani Hlongwana: Discipline of Public Health Medicine, School of Nursing and Public Health, University of KwaZulu-Natal, Durban 4000, South Africa

Sustainability, 2025, vol. 17, issue 3, 1-15

Abstract: Background: Food insecurity is a major global problem, with over 2.8 billion people reported as unable to afford a healthy diet in 2022. While charitable food assistance programs (CFAPs) play an important role in improving food access, ensuring the quality and safety of donated foods is crucial for safeguarding needy communities from food-related illnesses. This study evaluated the safety and quality of food donations at a food bank warehouse in the eThekwini District using a novel methodology. Methods: In March 2024, a five-day audit was conducted at a food bank warehouse in the eThekwini District, KwaZulu-Natal, South Africa. A mobile device was utilized to document comprehensive information on all incoming deliveries, including the type of food, product details (such as brand, name, and variety), donor information, weight, and date markings. The audit assessed 1037 items, totaling 64,818 kg of donated food, against established food safety standards. Each item was visually inspected upon arrival and classified as ‘unsuitable’, ‘potentially unsafe’, or ‘unsafe’ for human consumption. Results: Out of the 64,818 kg of donated food, 95.5% (61,886 kg) was deemed satisfactory. However, 4.5% of the total, which amounts to 2932 kg, was categorized as either unsafe (355 kg), potentially unsafe (1182 kg), or unsuitable (1395 kg) for consumption. Retail supermarkets donated the largest weight of food, and also of the food classified as unsafe or unsuitable. Conclusions: The study highlights an urgent need for improved quality control and safety measures in food donations to CFAPs. Stricter handling and inspection guidelines are essential to ensure the quality of charitable food, reduce health risks, and build public trust in donation programs.

Keywords: charitable food assistance programs; ready-to-eat food; aerobic plate counts; mesophilic aerobic bacteria; safety and hygiene (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2025
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