Non-GFSI Recognized Standards

• HACCP (SANS10330)
• ISO 22000

GFSI Recognized Standards

• BRC Global Standard for Food Safety
• BRC Global Standard for Packaging and Packaging Materials
• BRC Global Standard for Storage and Distribution
• IFS Food Standard
• FSSC 22000 (ISO/TS 22002-1: Manufacturing)
• FSSC 22000 (ISO/TS 22002-2: Catering)
• FSSC 22000 (ISO/TS 22002-4: Food Packaging Manufacturing)
• FSSC 22000 (NTA 8059: Storage and Distribution)

Legal Requirements

• Meat safety Act, 2000 (Act 40 of 2000). Implementation of Hygiene Management Systems (HMS) as required by R1072: 2004 - Red Meat Regulations at abattoirs

Implementation Process

The implementation process consists of the following:

• HACCP Academy conducts a GAP assessment of current facilities to determine the extent of compliance with the requirements of the relevant Standard
• All required procedures, records, etc. is developed by HACCP Academy
• Guidelines are provided in conjunction with each procedure to train staff and assist with accomplishing critical tasks to ensure the implementation is set up for success
• On-site workshops are conducted, attended by the Food Safety Team to ensure complete understanding of the procedures, records, checklist, etc.
• A progress plan is used to provide:
  • a list of all required documents conforming to the relevant Standard
  • a detailed breakdown of specific tasks that must be performed, by whom and by when
  • updated progress as a management tool specifying progress and if there are questions or concerns
• Verify that the system is fully implemented, procedures are being followed, and records are maintained by conducting an internal audit with the selected team members
• Assistance during the certification audit.