HANGKLIP COMMUNITY CARE CENTRE
Non-Profit Organisation Reg No 102-000-NPO
Manager: Marion Green 074 505 1277 manager@hccc.co.za
NOTICE TO MEMBERS – March 2025
1. HCCC Membership Fees for 2025/26
HCCC membership fees for the financial year 2025/26 are due on 1 April 2025.
Owing to the rising costs of providing services to our community and our reduced
income from government sources, it has been necessary to raise this fee
(previously R60.00) to R80.00 per member. If, however, your monthly household
income is at the level of a SASSA pension or less, the membership fee is reduced
to R40.00 per annum.
Thank you to members who have made early fee payments. If you still have to pay,
please be reminded that you may do so either by means of a cash payment
directly to Marion at the HCCC kitchen, or an EFT payment using the reference:
Membership + your surname and initial. Our banking details are as follows:
Account name: Hangklip CCC
Bank:FNB
Account No: 62460003818
Should you have any enquiries, please contact Marion Green on 074 505 1277.
2. New pricing structure for meals
From 1 April 2025, the normal cost per meal for a HCCC member will be increased
from R50.00 to R70.00 (non-members pay R80.00). Members who are part of a
low-income household, however, remain able to purchase identical meals at reduced
cost, subsidized at various levels down to as low as R10/meal for the lowest
income level (i.e. equal to or less than the SASSA pension income). The exact
pricing structure for subsidized meals will be determined as soon as the new
SASSA pensions are made known. Beneficiaries will be kept informed by our
manager, Marion.
These price increases have become necessary, mainly because of rapidly rising
ingredient costs, which have contributed to increasing the total cost of
producing a wholesome, balanced meal as produced in the HCCC kitchen, by over 20%
in the past year. In spite of these increases, our members continue to receive
exceptional value-for-money, made possible by the use of volunteer cooks and
the benefit of economy-of-scale (the kitchen produces between 6 and 7 thousand
meals per year).