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Ethical Sourcing and Greening Your Supply Chain are Vital for Business Today

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Consumer goods companies are facing battles on all fronts. But increasingly they are having to defend themselves against social media ambush attacks which threaten to damage customer appeal for their products.

Sofia Ashraf is a young, bright copywriter for Ogilvy and Mather by day and a rapper by night. In 2015 she used her copywriting skills to change the lyrics of Nicki Minaj’s hit Anaconda from a celebration of women’s bottoms to the serious issues of Unilever’s alleged toxic waste dump and mercury poisoning in Kodaikanal, a city in southern India.

The trouble began in 1982 at a thermometer factory owned by the Anglo-Dutch company, where workers claim they were exposed to mercury poisoning. Unilever has settled the workers’ compensation claims but the team that produced “Kodaikanal Won’t” are not happy.

They released another video in 2018 “Kodaikanal Still Won’t” and promise to travel to the Netherlands and the UK to raise awareness among Dutch and British consumers about the company’s double standards if they refused to clean up the forest.​

Download our FREE GUIDE: ISO 14001:2015 – How to Improve Supplier Performance and Transparency to find out more.

A STORY OF TRACEABILITY: COFFEE FARMERS, STARBUCKS AND ARTHUR KARULETWA

Arthur Karuletwa is a social entrepreneur who is passionate about family and the people of his country. He works with Rwandan coffee farmers who are some of the poorest people in the world.

Arthur Karuletwa is upbeat about the benefits that the global coffee market has had on improving the lives of Rwanda’s coffee bean growers:

“What I see all over the world, in the most unexpected places, are ordinary people willing to confront despair, hopelessness, and incalculable odds in order to restore some semblance of grace, dignity and the beauty of what makes us human – despite the seemingly crumbling surroundings.”

Rwanda is hosting the African Fine Coffees Conference and Exhibition this month (February 2019). It’s an annual event that takes place in Africa’s coffee producing countries, and it’s a chance for coffee producers to meet local and international buyers. In the last 10 years, Rwanda has worked hard at improving the quality of its coffee beans.

“I would rate Rwanda’s coffee as exceptional … we love Rwandan coffee,” said Craig Russell, of the Starbucks Corporation in the New York Times in July 2015. The American coffee house is the largest in the world and buys up a lot of Rwanda’s coffee beans.

Starbuck’s journey to source 100% ethically produced coffee … 15 years and counting!

Arthur Karuletwa is the Director of Global Coffee traceability at Starbucks and connects their supply chain from the farmer to the consumer. In 2018 Starbucks launched a pilot program working with farmers to develop real-time blockchain technology that follows the coffee beans’ supply chain journey. The brand hopes to forge a deeper sense of trust and loyalty with their consumers by increasing transparency and creating more emotional connections between them and the brand.

And that’s exactly what transparency is supposed to do. It should build trust in the public, in customers and in consumers that products are truthfully ethically sourced. But transparency can only be effective if communication is open, honest and accessible and company disclosure is ethical.

WHAT IS TRACEABILITY ALL ABOUT?

Sustainability programs help companies mitigate social and environmental risks throughout their supply chains. These programs are all about business resilience, transparency, ethics and competitiveness, and typically address issues such as compliance, workers’ safety and health, and the environment among many other concerns. Issues in the supply chain can be broadly split into two: human rights issues and the sourcing issues in supply.

Supply chains have been becoming increasingly more important over the past few years, as the effects of inadequate supply chain accountability are more and more visible in our marketplace.  Manufacturers are getting a clear picture that sourcing decisions are now much more visible than in the past… and much more risky.

Big industry movers like IBM, Procter and Gamble, Kimberly-Clark, Johnson & Johnson and Unilever, among many others, are putting serious effort into engaging, collaborating and tracking supplier sustainability efforts. Central to each of these organisation’s concerns is how suppliers impact the large companies carbon footprint, water resource use and waste management.  

So, how can you ensure that your supply chain’s behaviour and performance do not harm the environment and your reputation?

READY TO GET STARTED?

Join us on our upcoming ISO 14001:2015 Introduction to EMS and Implementation or ISO 14001:2015 Internal & Supplier Auditor training courses to improve your knowledge about supplier management in Environmental Management Systems.  Contact Risk ZA on +27 (0) 31 569 5900, email info@riskza.com or using our contact form.

You can also download our FREE Guide: ISO 14001:2015 – How to Improve Supplier Performance and Transparency to find out more.

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SA’s FOOD SAFETY SYSTEM NEEDS URGENT ATTENTION

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Can consumers ever be sure that the food they eat is 100% safe? In short, the answer is, no. We live in an environment where we are constantly exposed to bacteria. However, the recent deadly listeria outbreak, which killed over 200 people in South Africa, has been a major eye opener. Consumers are not only questioning food safety standards, but rightly insisting on a tougher approach to food safety.

Our FREE downloadable guide ISO 22000:2018 Food Safety Management Systems Implementation explores the steps necessary for a successful compliance.

After months of testing and cleaning at its Polokwane facility, Tiger Brands CEO Lawrence MacDougall has said that they will probably never know how the deadly ST6 listeria strain entered the facility. He has confirmed, however, that the factory followed all existing protocols and requirements in SA. Since the outbreak Tiger Brands has worked with international and local experts to further improve safety and prevent another outbreak, including changing the way its factories are arranged, and adopting technologies to reduce bacteria loads. Fallout from the listeria crisis has caused immeasurable harm to the brand, and this is the type of storm that only a giant like Tiger Brands can weather. For smaller food producers and suppliers in the value chain, the impact has been huge.

While the root causes of the listeria outbreak continue to puzzle scientists and industry experts, the frequency of these tragic food poisoning incidents, and loss of life, points to serious problems in the food supply chain. Head of the World Health Organization’s (WHO) Food Safety and Zoonoses department, Dr. Kazuaki Miyagishima, reduces food contamination in Africa down to:

  • Poor food preparation;
  • Poor hygiene;
  • Inadequate conditions in food production and storage;
  • Lower levels of literacy, education and training; and  
  • Insufficient food safety legislation or implementation of legislation.

If consumers want safer food – and they do – where do we begin to find answers to solve these problems?

Improving Food Safety and Quality in South Africa

Food regulatory systems are the cornerstone of public health the world over, and South Africa is no exception. Numerous food-related regulations, grouped under the National Foodstuffs, Cosmetics and Disinfectants Act, are in place to protect consumer health. Government has also tightened industry regulations following the listeria outbreak, and processors of ready-to-eat meat products are now required to implement a hazard-analysis and critical control point system, by March 2019. While not all of these food safety regulations and systems apply to all sectors in the food industry, the following levels of protection should be in place where applicable.

A valid certificate of acceptability

A valid certificate of acceptability is issued by the local municipality in terms of Regulation 962 of the Foodstuffs, Cosmetics & Disinfectants Act. Its general hygiene requirements are basic, and it should ensure a facility is adequately designed and constructed to handle food. The regulation emphasises the importance of training food handlers, which is often a weakness in food safety systems. It also places the full legal liability for food safety on the person in charge. New requirements of the draft regulation known as R364, are far more stringent, and bring South Africa in line with the US and Europe.

Prerequisite Programmes

The majority of food hazards can be controlled by PRPs, which are the foundation for the HACCP system. Once the PRPs are in place, HACCP based procedures focus on controlling the steps in the production process which are critical to ensuring the preparation of safe food.

Hazard Analysis and Critical Control Point System (HACCP)

Any company involved in the manufacturing, processing or handling of food products should use HACCP to minimise or eliminate food safety hazards in their product. The HACCP system reduces the risk of safety hazards, and requires that potential hazards are identified and controlled at specific points in the process. As mentioned earlier, the HACCP regulations have been amended to include ready-to-eat meat and poultry processors, which have until 14 March, 2019 to comply.

FSSC 22000 Food Safety System Certification

The FSSC 22000 Food Safety Management System Certification Scheme uses the ISO 22000:2018 Food Safety Management Systems requirements for food safety, and the ISO Technical Standards for PRPs. Certification is recognised by the Global Food Safety Initiative (GFSI), and it affords food producers and food packaging manufacturers worldwide recognition for their food safety systems.

British Retail Consortium Food Safety Standard

The BRC Food Safety Standard provides prescriptive guidelines as to how food safety should be addressed. ISO FSSC 22000:2018 offers a good framework against which an organisation can develop its own food safety management system, and allows the organisation to choose the best way to control its own system.The BRC has a simple certification process, and only requires an onsite audit, whereas the FSSC 22000 certification standard requires a stage 1 and 2 audit, both to be done on site, plus periodic surveillance and unannounced audits. The role of certification bodies in supporting the food safety system has been identified as an area for improvement in the lessons learned from the listeria crisis.

Food Growers and GlobalG.A.P

GLOBALG.A.P. (Good Agricultural Practices) is a farm assurance programme, and a partnership between agricultural producers and retailers that endeavours to establish accepted standards and procedures in the agricultural sector. It is widely-used, and many customers for agricultural products require evidence of GlobalG.A.P certification as a prerequisite for doing business. The standard was developed using the Hazard Analysis and Critical Control Points (HACCP) guidelines, and is governed according to ISO/IEC 17021-1:2015 for certifications schemes.

ISO 22000:2018 Food Safety Management System

As we have discussed, food safety is all about preventing, eliminating, or controlling foodborne hazards so that food is safe to eat. There are many guidelines to follow and legal requirements in place. However, there has not been a single, internationally recognised food safety systems standard that applies to every link in the supply chain, and that worked regardless of local laws and customs. That is, not until June 2018, when the ISO 22000:2018 Food Safety Management Systems Standard was released.

In the short time since its release, ISO 22000:2018 has become synonymous with food safety worldwide. The ISO standard renders food safety management into a process of continuous improvement, which aims to prevent or eliminate food safety hazards or, if they can’t be completely eliminated, bring them within acceptable limits. It integrates the principles of the HACCP system, and incorporates steps developed by the Codex Alimentarius Commission, a subgroup of the WHO. Furthermore, ISO 22000:2018 combines the HACCP plan with prerequisite programmes. To have a complete quality management system in a food organisation, ISO 9000:2015 and ISO 22000:2018 can be integrated.

Food safety is not guaranteed by virtue of a standard. However, with compliance to ISO 22000:2018 throughout the food supply chain, consumers can have greater confidence in the safety and integrity of the food supply system, and can be reasonably assured that the food they purchase is safe for them and their families to eat.

Our FREE downloadable guide ISO 22000:2018 Food Safety Management Systems Implementation explores the steps necessary for a successful compliance.

For more information or guidance on which ISO standard(s) and services would best suit the needs of your organisation, please email Risk ZA at info@riskza.com or contact us on 0861 Risk ZA / +27 (0) 31 569 5900.

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Why Should ‘I’ consider ISO 45001?

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Occupational Health & Safety (OHS) should be a major concern of organisations not only in sectors such as Mining and Construction where safety is critical, but in all sectors, including those which are often seen as ‘safe’, such as the Services industry. OHS is a legal requirement in South Africa, nevertheless workplace accidents that make headlines like the deadly collapse of the Grayston Drive pedestrian bridge on Gauteng’s M1 highway in October 2015, are just the tip of the iceberg. In the construction sector alone, two workers die on average every week in South Africa, and worldwide large-scale disasters, as seen in the factory building collapse in Bangladesh, are responsible for debilitating injuries, untold suffering and loss of life.

To assist you in learning a bit more about the standard and its relevance, we have created a free guide for you to download: “10 Steps to implementing an ISO 45001:2018 OHS Management System“.

Why the need for ISO 45001:2018 for workplace safety?

Occupational health and safety management systems are not new. Various countries have their own standards, although the only international documents are the International Labour Organization’s  Guidelines on OSH Management Systems and OHSAS 18001. ISO 45001:2018 now replaces the world’s reference for workplace health and safety, OHSAS 18001. The International Organization for Standardization is confident that wide adoption of ISO 45001 will reduce the horror stories of poor OHS management by enabling organisations globally to manage risks and improve operational performance. Irrespective of whether an organisation chooses to adopt ISO 45001:2018 or not, this management systems standard will become the norm, and organisations should be familiar with developments in worker safety.

What does ISO 45001:2018 mean for your organisation?

ISO 45001 is the first international OHS standard to formally acknowledge that creating a safer and healthier workplace goes hand in hand with a more productive, efficient and sustainable business. It sets out to reduce workplace injuries and illnesses, and improve productivity and efficiency by providing requirements and processes for enterprises to meet regulatory requirements, to manage risks and opportunities and to continually improve on performance. Organisations certified to OHSAS 18001 will need to become accredited to the new standard by 12 March 2021, and for enterprises new to OHS management systems standards, the key differences between ISO 45001:2018 and OHSAS follow.

KEY DIFFERENCES BETWEEN ISO 45001 & OHSAS:2007

New structure

An important difference between ISO 45001 and OHSAS 18001 is the High-level Structure. ISO now provides a common structure, identical core text, and terms and definitions for all revised standards so that management systems standards have the same look and feel, and to facilitate integration between systems, whether it be ISO 9001 (Quality Management), ISO 14001 (Environmental Management), or any other discipline.

From compliance to the process of risk management

While the goal of both standards is to prevent harm, ISO 45001 has new requirements for assessing risks and opportunities. It takes a proactive approach to risk control that starts with identifying all risks arising from an organisation’s activities and including these in the overall management system for ongoing identification and evaluation. OHSAS 18001 takes a reactive approach of ‘hazard control’ and delegates these responsibilities to safety management staff rather than integrating the responsibilities into the overall management system.

Leadership commitment

In ISO 45001, management commitment is central to the standard’s effectiveness in an organisation’s safety culture. Instead of providing oversight for the programme, the shift in ISO 45001 is to managerial ownership. Top management must demonstrate leadership by developing, leading and promoting a culture that supports and provides resources for the intended outcomes of the OHS management system.

Workers play a big part

OHSAS talks about ‘persons under the organisation’s control’; ISO 45001 uses the term ‘worker’. Worker essentially means everyone: paid, unpaid, regular, temporary, seasonal, casual, and part time; plus, top management and both managerial and non-managerial people; as well as those employed by the organisation, or by others such as external providers, contractors, and agency workers. Workers have greater participation, with employee and management collaboration on the Occupational, Health and Safety management system (OHSMS). Barriers to worker participation, which may include, language or literacy, or practises that discourage worker participation, need to be removed or reduced.

ISO 45001 – What to do next?​

Adopting the ISO 45001 standard means that health and safety becomes everyone’s responsibility, which is potentially its greatest strength. An organisation is only as good as its people – and to assist workers join in on developing and managing the OHSMS, training and education are essential.

How can Risk ZA assist you?

Risk ZA can help your organisation in adopting or migrating to the new standard. We are able to assist you in establishing an effective Health & Safety Management Systems by providing comprehensive training both in the standard’s requirements and against local OHS Acts.

To assist you in learning a bit more about the standard and its relevance, we have created a free guide for you to download: “10 Steps to implementing an ISO 45001:2018 OHS Management System“.

For more information or guidance on which ISO standard(s) and services would best suit the needs of your organisation, please email Risk ZA at info@riskza.com or contact us on 0861 Risk ZA / +27 (0) 31 569 5900.

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New: ISO 22000:2018 Food Safety Management Standard released

Food Safety Management Standard
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Since the release of ISO 22000:2005 the food supply chain has become global, and serious food safety incidents have left consumers questioning who they can trust to ensure that what they eat will not harm them.

Globalisation of the food chain has resulted in new food safety risks and hazards, and different regulatory requirements to that of the food’s country of origin. This necessitated the International Organization for Standardization’s revision and modification of ISO 22000 so as to bring it up to date with today’s food safety requirements.

If your organisation is applying ISO 22000:2005, many of the requirements in ISO 22000:2018 will be familiar. However, there are numerous changes to the Standard that you must prepare for in order to transition and comply with the new Standard.

Major changes to ISO 22000:2018

High-level structure

ISO 22000:2018 adopts the high-level structure common to all ISO Standards. The new structure assists with the inclusion of the Food Safety Management System (FSMS) with other management system disciplines, such as ISO 9001:2015. The High-level structure affects the system scope, top management involvement, documentation of the system, application of the risk-based approach to organisational needs, and creates a clear focus on the process approach through the Plan-Do-Check-Act (PDCA) cycles.

Food Safety Management

Context and scope

Upstream and downstream issues affecting customers and consumers, and suppliers of products and services need to be considered. The scope of the FSMS may need to include issues such as food fraud, food terrorism and legal issues, which would affect the management of food safety risk for the management system and the product/process operations.

Management involvement

Top management must demonstrate leadership and commitment to food safety, and set the policy and business objectives. Management needs to oversee the system planning, communication, resource provision and ongoing improvement by reviewing the system’s suitability, adequacy and effectiveness.

Risk management

Managing risk is crucial to the food business. Hazards, usually diseases, can jeopardise an entire food chain even when the hazard is present in a single step in the process. Risk management in the food safety system is no longer limited to the use of hazard analysis and critical control point (HACCP) principles at the operational level. Food safety risks such as food terrorism must be identified at the management system level and this has implications for business planning, management objectives and identifying improvement opportunities and the allocation of resources.

food safety system

System support

Requirements relating to basic system elements are clarified and strengthened. Resource planning is required along with tighter controls over external contributors to system development. Competence of internal and external personnel is more fully explained, and a system for greater control of suppliers of goods and services must be established.

Operational processes

The revised Standard includes two Plan-Do-Check-Act (PDCA) cycles. The initial cycle applies to the management system, while the second PDCA cycle addresses operations, and covers the principles of HACCP defined by the Codex Alimentarius, the Food Standards Programme which sets food safety guidelines for governments. The introduction of two PDCA cycles really helps to bring ISO 22000:2018 up-to-date with market needs.

Evaluation and improvement

Requirements for evaluation of the performance of the FSMS by monitoring, measurement, auditing and review are retained, with emphasis on the use of a more integrated, systematic approach to performing these activities across the whole system. Evaluation outcomes are aimed at the prevention of failure in the food safety management system to improve the effectiveness of the system.

External stakeholders

External stakeholders in the FSMS include customers, vendors, regulatory authorities, certification organisations, emergency responders and personnel affected by the performance of the organisation relating to food safety.

food safety management

Auditor transition

External system auditors will be among those most affected by the revision. Third party auditors will need transition training to cover the two main changes to the revised Standard, which include, the adoption of the ISO high-level structure and the technical changes in the requirements.

Closing thoughts

ISO 22000:2018 will affect the global food industry, and if this results in greater protection from food safety hazards for the global public, the new Standard will have achieved its objective. Organisations certified to ISO 22000:2005 have until June 2021 to transition to the new Standard.   

For more information or guidance on which ISO standard(s) and services would best suit the needs of your organisation, please email Risk ZA at info@riskza.com or contact us on 0861 Risk ZA / +27 (0) 31 569 5900.

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Deadly Listeria outbreak: Can ISO 22000 and preventative controls improve food safety?

Deadly Listeria outbreak: Can ISO 22000 and preventative controls improve food safety?

Calls for tougher food industry standards after deadly listeria outbreak - can ISO standards and preventative controls improve food safety?

Tiger Brands’ CEO Lawrence MacDougall announced in a press statement shortly after  Enterprise Polony was withdrawn from supermarket shelves, that tougher food safety standards are needed not only in South Africa but worldwide.

Food product recalls are at an all time high, which may or may not be good news.

Improvements in pathogen and risk detection technology and better regulatory oversight go some way to explaining the increase in recalls. But in the United States, undeclared allergens in foods topped the list as the major reason for food recalls.

Bacterial contamination – Salmonella and Listeria Monocytogenes – as well as undeclared substances and extraneous material found in foods also featured high in the April food recall report released by the U.S. Department of Agriculture’s Economic Research Service (ERS).

Fresh produce, meat, seafood and poultry pose the greatest health risks.

The U.S. Agriculture Department has placed fresh produce, meat, poultry, and seafood on its ‘watch list’, as these foods pose the greatest potential health risk and are the cause of most foodborne illnesses, hospitalisations, and deaths.

Six people in Europe died in March from eating frozen corn contaminated with Listeria monocytogenes, and consumers were warned to avoid eating romaine lettuce after an E.coli outbreak in 13 U.S.states and Canada was traced to Canadian grown lettuce.

Listeria outbreak in South Africa

The World Health Organisation (WHO) announced in April 2018 that the world’s worst Listeria outbreak was showing a downward trend in South Africa but it expected more cases.

Laboratory results revealed that in most cases people had become ill after eating polony containing strains of Listeria belonging to L. monocytogenes Sequence Type 6 (ST6).

Tiger Brands’ own laboratory tests confirmed this finding.

A total of 1,024 cases and 200 deaths from all provinces across the country were reported by the National Department of Communicable Diseases in May 2018.

But the death toll could be much higher as importers of Enterprise and RCL Foods products in the Southern African Development Community (SADC) region‚ do not have the testing and monitoring facilities to detect listeriosis cases.

Listeria was also found at RCL Foods’ (Rainbow Chickens) Wolwehoek factory in Sasolberg.

The WHO believes that the number of people infected could indicate more than one source of the outbreak.

Listeria outbreak is a disaster for the entire ready-to-eat meat industry.

At the peak of the Listeriosis outbreak 80 tons of recalled polony were being destroyed daily.

Enterprise shut down its Polokwane and Germiston facilities ceasing supply to trade while it explored the source of the outbreak and did a deep cleaning process.

Tiger Brands and RCL Foods share prices tumbled on the JSE, and Alec Abraham, a senior equity analyst at Johannesburg-based Sasfin, said that the weakening of the share prices  would likely be sustained.

More than six countries imposed trade bans on products from South Africa, resulting in losses of over R100m in sausage exports alone.  

The outbreak has caused around R1 billion in losses to the pork value chain so far due to the changes in consumer perceptions of pork. Half of the pork industries meat is used in processed products, according to the South African Pork Producers’ Organisation.

“The pork industry suffered a severe blow following the recent outbreak of listeriosis,” said Paul Makube, senior agricultural economist at FNB Agri-Business.

Tiger Brands’ CEO Lawrence MacDougall said, “We are making every effort to ascertain how ST6 arrived in our production facility in Polokwane, despite us adhering to all the prevailing industry standards.The Listeriosis outbreak has been a terrible blight on the entire ready-to-eat meat industry. It is imperative for the entire industry to come together to agree on an appropriate standard with government. It is not a problem which is unique to South Africa or for that matter Enterprise Foods.”

The Democratic Alliance (DA) blamed Health Minister Aaron Motsoaledi for a ‘lack of political will and clarity’ for not getting to the bottom of the Listeriosis outbreak sooner, and that the outbreak pointed to, ‘a broader neglect of proper food safety mechanisms on the part of government.’

DA member of parliament Evelyn Wilson said the record of the world’s largest listeriosis outbreak was ‘not one to be proud of’ and blamed it on a shortage of environmental health inspectors, saying the outbreak could have been avoided if factories were inspected every three months.

In the midst of the crisis and finger-pointing, the Department of Health announced that it would help victims of the Listeria outbreak seek legal restitution, and a class action has been filed by human rights attorney Richard Spoor and Bill Marler of U.S. food safety law firm Marler Clark.

Marler has represented thousands of people in claims against food companies and has harsh words for food and beverage producers.

“If you cannot make mass produced produce safely – don’t sell it. If you put a defective product into commerce and you harm someone, you are responsible. To suggest otherwise, is legally and morally wrong.” – Bill Marler

Estimates are that the listeria outbreak could end up costing Tiger Brand’s in excess of R800m.

Can ISO Management System Standards and preventative controls improve food and beverage safety?

In short, yes. If food and beverage producers pay attention to the big picture and improve food safety through the entire supply chain, food will become safer.

ISO standards and preventative controls encourage food companies to adopt comprehensive monitoring during every step of the food production process.

Risk assessments create higher food safety awareness among producers and food handlers. Increasing food safety awareness also increases people’s awareness of food quality,  as the two go hand in hand.

Food safety and quality management systems provide the framework for record-keeping, training hazard analysis (food safety), prerequisite programs, and so on, which are required in the mandatory preventive controls rules.

Software applications eliminate or reduce paperwork and actively manage food safety and quality by tracking data, which makes analysis easier and, therefore, the management of food safety and quality more efficient.

The ISO 22000 family of International Standards addresses Food Safety management.

ISO 22000 is a certifiable standard and sets out the requirements of a Food Safety management system. Everyone in the food supply chain from farmers and manufacturers to retailers and consumers, can benefit from the guidelines and best practice contained in these ISO standards, which cover everything from food harvesting to product packaging.

The internationally agreed standards help food producers meet legal and regulatory requirements for food products that cross national boundaries.

Issues relevant to consumers such as food safety, nutritional labelling, hygiene, and food additives are also addressed by these standards, which give consumers the peace of mind in knowing that the food they eat meets high standards for safety and quality and contains what it says on the label.

What should food and beverage producers do?

In view of the massive financial losses and reputational damage facing food giant Tiger Brands and the RTE value chain, can any food producer, retailer or anyone involved in the food chain afford not to implement food safety standards or at the very least re-examine Food Safety Management Systems across their entire operation?

Risk ZA offers training courses and consulting services in Food Safety, Quality Management and Risk Assessments for companies that wish to implement or improve on their Food Safety Management practices.

Visit our training course schedule for course details and booking information.

For more information or guidance on which ISO standard(s) and services would best suit the needs of your organisation, please email RISK ZA at: info@riskza.com or contact us on: 0861 Risk ZA / +27 (0) 31 569 5900.

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