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Food & Beverages - Certification & Assessment

Management system services and solutions

We provide certification and assessment services and training for all of the Food & Beverages processes, equipment, accessories, services and standards. Auditing and certification is undertaken using specialist assessors in this sector.

The following schemes are applicable to any food company that operates in the food supply chain:

HACCP (SANS 10330): Requirements for a Hazard Analysis and Critical Control Point System: This certification ensures that the companies systematically analyse, identify and control all the potential hazards at each stage of its production, storage and distribution cycle.

ISO 22000 Food Safety Management Systems: This certification ensures that the company not only complies with all requirements of HACCP but also ensures that the company has implemented a management system that delivers continuous processes improvement in order to meet customer requirements. ISO 22000 has been aligned to ISO 9001 Quality Management Systems and therefore companies that are already certified against the requirements of ISO 9001 would need to develop and implement the food safety elements of ISO 22000 for compliance with this standard.

Food Safety System Certification 22000 (FSSC 22000): FSSC 22000 certification gives a competitive advantage to food manufacturers supplying or planning to supply products to major retailers or branded food companies.

Food Safety System Certification 22000 (FSSC 22000) is a robust, ISO-based, internationally accepted certification scheme for the assessment and certification of food safety management systems in the entire supply chain. It covers the key requirements of many existing food safety standards and programs including: GMP, HACCP, SQF, BRC, IFS and GlobalGAP.

The certification is accredited under ISO guide 17021 and recognised by the Global Food Safety Initiative (GFSI). This allows food manufacturers to use the FSSC 22000 standard to meet the requirements of several global retailers or major branded food companies under a single, internationally recognised food safety management system.

FSSC 22000 is an all-inclusive food safety management system standard that incorporates ISO 22000, ISO 22003 PAS 220 PRPs, HACCP and the application steps of CODEX. The certification provides a flexible, risk based global approach to drive continual improvement in food safety and provide confidence across the supply chain.

Food manufacturers already certified against ISO 22000 will only need a review of additional FSSC requirements and the ISO 220002-1 requirements in order to meet the FSSC 22000 standard. FSSC 22000 can be applied to organisations of any size or complexity in food manufacturing. This includes manufacturers of:

         Perishable animal products

         Perishable vegetables

         Products with a long shelf life at ambient temperature

         Food ingredients, excluding technical and technological aids

The certification scope of FSSC 22000 has been extended to include packaging material manufacturing following the publication of PAS 223 Prerequisite programs and design requirements for food safety in the manufacture and provision of food packaging. This standard covers four packaging sectors: plastic, paper and board, metal and glass.

 

Product certification & marks

SABS Product Services offer a Qualification Scheme for the Food & Beverages Industry. This scheme provides the Food & Beverages components industry with an independent qualification service that enables them to demonstrate compliance through a qualification certificate.

Related certifications

ISO 16634-1:2008

Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content -- Part 1: Oilseeds and animal feeding stuffs

ISO/TS 11133-1:2009

Microbiology of food and animal feeding stuffs -- Guidelines on preparation and production of culture media -- Part 1: General guidelines on quality assurance for the preparation of culture media in the laboratory

ISO 6887-5:2010

Microbiology of food and animal feeding stuffs -- Preparation of test samples initial suspension and decimal dilutions for microbiological examination -- Part 5: Specific rules for the preparation of milk and milk products

ISO 8262-3:2005

Milk products and milk-based foods -- Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) -- Part 3: Special cases

ISO/TS 22002-1:2009

Prerequisite programmes on food safety -- Part 1: Food manufacturing

ISO 26642:2010

Food products -- Determination of the glycaemic index (GI) and recommendation for food classification

ISO/ASTM 51900:2009

Guide for dosimetry in radiation research on food and agricultural products

ISO/TS 16634-2:2009

Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content -- Part 2: Cereals pulses and milled cereal products

ISO 7700-1:2008

Food products -- Checking the performance of moisture meters in use -- Part 1: Moisture meters for cereals

ISO 8262-2:2005

Milk products and milk-based foods -- Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) -- Part 2: Edible ices and ice-mixes

ISO 23560:2008

Woven polypropylene sacks for bulk packaging of foodstuffs

ISO 1871:2009

Food and feed products -- General guidelines for the determination of nitrogen by the Kjeldahl method

ISO/TS 22117:2010

Microbiology of food and animal feeding stuffs -- Specific requirements and guidance for proficiency testing by interlaboratory comparison

ISO 8262-1:2005

Milk products and milk-based foods -- Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) -- Part 1: Infant foods

ISO/TS 16649-3:2005

Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli -- Part 3: Most probable number technique using 5-bromo-4-chloro-3-indolyl-beta-D-glucuronide

ISO/TS 10272-3:2010

Microbiology of food and animal feeding stuffs -- Horizontal method for detection and enumeration of Campylobacter spp. -- Part 3: Semi-quantitative method

ISO/ASTM 51204:2004

Practice for dosimetry in gamma irradiation facilities for food processing

ISO/TS 20836:2005

Microbiology of food and animal feeding stuffs -- Polymerase chain reaction (PCR) for the detection of food-borne pathogens -- Performance testing for thermal cyclers

ISO/TS 22003:2007

Food safety management systems -- Requirements for bodies providing audit and certification of food safety management systems

ISO/TS 19036:2006

Microbiology of food and animal feeding stuffs -- Guidelines for the estimation of measurement uncertainty for quantitative determinations

ISO 20838:2006

Microbiology of food and animal feeding stuffs -- Polymerase chain reaction (PCR) for the detection of food-borne pathogens -- Requirements for amplification and detection for qualitative methods

ISO 18593:2004

Microbiology of food and animal feeding stuffs -- Horizontal methods for sampling techniques from surfaces using contact plates and swabs

ISO 20837:2006

Microbiology of food and animal feeding stuffs -- Polymerase chain reaction (PCR) for the detection of food-borne pathogens -- Requirements for sample preparation for qualitative detection

ISO/TS 22004:2005

Food safety management systems -- Guidance on the application of ISO 22000:2005

ISO 24276:2006

Foodstuffs -- Methods of analysis for the detection of genetically modified organisms and derived products -- General requirements and definitions

ISO/TS 21872-2:2007

Microbiology of food and animal feeding stuffs -- Horizontal method for the detection of potentially enteropathogenic Vibrio spp. -- Part 2: Detection of species other than Vibrio parahaemolyticus and Vibrio cholerae

ISO 4832:2006

Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of coliforms -- Colony-count technique

ISO 10272-1:2006

Microbiology of food and animal feeding stuffs -- Horizontal method for detection and enumeration of Campylobacter spp. -- Part 1: Detection method

ISO 4831:2006

Microbiology of food and animal feeding stuffs -- Horizontal method for the detection and enumeration of coliforms -- Most probable number technique

ISO 21527-2:2008

Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of yeasts and moulds -- Part 2: Colony count technique in products with water activity less than or equal to 0 95

ISO 21527-1:2008

Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of yeasts and moulds -- Part 1: Colony count technique in products with water activity greater than 0 95

ISO/TS 21872-1:2007

Microbiology of food and animal feeding stuffs -- Horizontal method for the detection of potentially enteropathogenic Vibrio spp. -- Part 1: Detection of Vibrio parahaemolyticus and Vibrio cholerae

ISO 7932:2004

Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of presumptive Bacillus cereus -- Colony-count technique at 30 degrees C

ISO/TS 10272-2:2006

Microbiology of food and animal feeding stuffs -- Horizontal method for detection and enumeration of Campylobacter spp. -- Part 2: Colony-count technique

ISO 22000:2005

Food safety management systems -- Requirements for any organization in the food chain

ISO/ASTM 51431:2005

Practice for dosimetry in electron beam and X-ray (bremsstrahlung) irradiation facilities for food processing

ISO 21871:2006

Microbiology of food and animal feeding stuffs -- Horizontal method for the determination of low numbers of presumptive Bacillus cereus -- Most probable number technique and detection method

ISO 21571:2005

Foodstuffs -- Methods of analysis for the detection of genetically modified organisms and derived products -- Nucleic acid extraction

ISO 7937:2004

Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of Clostridium perfringens -- Colony-count technique

ISO 22005:2007

Traceability in the feed and food chain -- General principles and basic requirements for system design and implementation

ISO 7218:2007

Microbiology of food and animal feeding stuffs -- General requirements and guidance for microbiological examinations

ISO 22174:2005

Microbiology of food and animal feeding stuffs -- Polymerase chain reaction (PCR) for the detection of food-borne pathogens -- General requirements and definitions

ISO 21567:2004

Microbiology of food and animal feeding stuffs -- Horizontal method for the detection of Shigella spp.

ISO 21528-1:2004

Microbiology of food and animal feeding stuffs -- Horizontal methods for the detection and enumeration of Enterobacteriaceae -- Part 1: Detection and enumeration by MPN technique with pre-enrichment

ISO 21570:2005

Foodstuffs -- Methods of analysis for the detection of genetically modified organisms and derived products -- Quantitative nucleic acid based methods

ISO 16649-1:2001

Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli -- Part 1: Colony-count technique at 44 degrees C using membranes and 5-bromo-4-chloro-3-indolyl beta-D-glucuronide

ISO 8442-7:2000

Materials and articles in contact with foodstuffs -- Cutlery and table holloware -- Part 7: Requirements for table cutlery made of silver other precious metals and their alloys

ISO 17604:2003

Microbiology of food and animal feeding stuffs -- Carcass sampling for microbiological analysis

ISO 21569:2005

Foodstuffs -- Methods of analysis for the detection of genetically modified organisms and derived products -- Qualitative nucleic acid based methods

ISO 13302:2003

Sensory analysis -- Methods for assessing modifications to the flavour of foodstuffs due to packaging

ISO 4833:2003

Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of microorganisms -- Colony-count technique at 30 degrees C

ISO 10273:2003

Microbiology of food and animal feeding stuffs -- Horizontal method for the detection of presumptive pathogenic Yersinia enterocolitica

ISO 7251:2005

Microbiology of food and animal feeding stuffs -- Horizontal method for the detection and enumeration of presumptive Escherichia coli -- Most probable number technique

ISO/TS 11133-2:2003

Microbiology of food and animal feeding stuffs -- Guidelines on preparation and production of culture media -- Part 2: Practical guidelines on performance testing of culture media

ISO 21572:2004

Foodstuffs -- Methods for the detection of genetically modified organisms and derived products -- Protein based methods

ISO 21528-2:2004

Microbiology of food and animal feeding stuffs -- Horizontal methods for the detection and enumeration of Enterobacteriaceae -- Part 2: Colony-count method

ISO 6888-3:2003

Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) -- Part 3: Detection and MPN technique for low numbers

ISO 6887-2:2003

Microbiology of food and animal feeding stuffs -- Preparation of test samples initial suspension and decimal dilutions for microbiological examination -- Part 2: Specific rules for the preparation of meat and meat products

ISO 16654:2001

Microbiology of food and animal feeding stuffs -- Horizontal method for the detection of Escherichia coli O157

ISO 6579:2002

Microbiology of food and animal feeding stuffs -- Horizontal method for the detection of Salmonella spp.

ISO 16050:2003

Foodstuffs -- Determination of aflatoxin B1 and the total content of aflatoxins B1 B2 G1 and G2 in cereals nuts and derived products -- High-performance liquid chromatographic method

ISO 16140:2003

Microbiology of food and animal feeding stuffs -- Protocol for the validation of alternative methods

ISO 21807:2004

Microbiology of food and animal feeding stuffs -- Determination of water activity

ISO 8442-5:2004

Materials and articles in contact with foodstuffs -- Cutlery and table holloware -- Part 5: Specification for sharpness and edge retention test of cutlery

ISO 16649-2:2001

Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli -- Part 2: Colony-count technique at 44 degrees C using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide

ISO 8442-6:2000

Materials and articles in contact with foodstuffs -- Cutlery and table holloware -- Part 6: Lightly silver-plated table holloware protected by lacquer

ISO 17410:2001

Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of psychrotrophic microorganisms

ISO 8442-2:1997

Materials and articles in contact with foodstuffs -- Cutlery and table holloware -- Part 2: Requirements for stainless steel and silver-plated cutlery

ISO 13750:2000

Textile floor coverings -- Determination of resistance to staining by acid food colours

ISO 8442-4:1997

Materials and articles in contact with foodstuffs -- Cutlery and table holloware -- Part 4: Requirements for gold plated cutlery

ISO 8442-8:2000

Materials and articles in contact with foodstuffs -- Cutlery and table holloware -- Part 8: Requirements for silver table and decorative holloware

ISO 6888-1:1999

Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) -- Part 1: Technique using Baird-Parker agar medium

ISO 8442-1:1997

Materials and articles in contact with foodstuffs -- Cutlery and table holloware -- Part 1: Requirements for cutlery for the preparation of food

ISO 5526:1986

Cereals pulses and other food grains -- Nomenclature

ISO 11037:1999

Sensory analysis -- General guidance and test method for assessment of the colour of foods

ISO 5498:1981

Agricultural food products -- Determination of crude fibre content -- General method

ISO 6541:1981

Agricultural food products -- Determination of crude fibre content -- Modified Scharrer method

ISO 7002:1986

Agricultural food products -- Layout for a standard method of sampling from a lot

ISO 2853:1993

Stainless steel threaded couplings for the food industry

ISO 2037:1992

Stainless steel tubes for the food industry

ISO 2851:1993

Stainless steel bends and tees for the food industry

ISO/TS 21098:2005

Foodstuffs -- Nucleic acid based methods of analysis of genetically modified organisms and derived products -- Information to be supplied and procedure for the addition of methods to ISO 21569 ISO 21570 or ISO 21571

ISO 2852:1993

Stainless steel clamp pipe couplings for the food industry

ISO 6887-3:2003

Microbiology of food and animal feeding stuffs -- Preparation of test samples initial suspension and decimal dilutions for microbiological examination -- Part 3: Specific rules for the preparation of fish and fishery products

ISO 6887-4:2003

Microbiology of food and animal feeding stuffs -- Preparation of test samples initial suspension and decimal dilutions for microbiological examination -- Part 4: Specific rules for the preparation of products other than milk and milk products meat and meat products and fish and fishery products

ISO 6486-1:1999

Ceramic ware glass-ceramic ware and glass dinnerware in contact with food -- Release of lead and cadmium -- Part 1: Test method

ISO 15214:1998

Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of mesophilic lactic acid bacteria -- Colony-count technique at 30 degrees C

ISO 7086-2:2000

Glass hollowware in contact with food -- Release of lead and cadmium -- Part 2: Permissible limits

ISO 6888-2:1999

Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) -- Part 2: Technique using rabbit plasma fibrinogen agar medium

ISO 15141-1:1998

Foodstuffs -- Determination of ochratoxin A in cereals and cereal products -- Part 1: High performance liquid chromatographic method with silica gel clean up

ISO 15213:2003

Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of sulfite-reducing bacteria growing under anaerobic conditions

ISO 11290-2:1998

Microbiology of food and animal feeding stuffs -- Horizontal method for the detection and enumeration of Listeria monocytogenes -- Part 2: Enumeration method

ISO 6887-1:1999

Microbiology of food and animal feeding stuffs -- Preparation of test samples initial suspension and decimal dilutions for microbiological examination -- Part 1: General rules for the preparation of the initial suspension and decimal dilutions

ISO 15141-2:1998

Foodstuffs -- Determination of ochratoxin A in cereals and cereal products -- Part 2: High performance liquid chromatographic method with bicarbonate clean up

ISO 6486-2:1999

Ceramic ware glass-ceramic ware and glass dinnerware in contact with food -- Release of lead and cadmium -- Part 2: Permissible limits

ISO 7086-1:2000

Glass hollowware in contact with food -- Release of lead and cadmium -- Part 1: Test method

ISO 11290-1:1996

Microbiology of food and animal feeding stuffs -- Horizontal method for the detection and enumeration of Listeria monocytogenes -- Part 1: Detection method

ISO 11289:1993

Heat-processed foods in hermetically sealed containers -- Determination of pH

ISO 8381:2008

Milk-based infant foods -- Determination of fat content -- Gravimetric method (Reference method)

ISO 8391-2:1986

Ceramic cookware in contact with food -- Release of lead and cadmium -- Part 2: Permissible limits

ISO 8391-1:1986

Ceramic cookware in contact with food -- Release of lead and cadmium -- Part 1: Method of test

ISO 3360:1976

Phosphoric acid and sodium phosphates for industrial use (including foodstuffs) -- Determination of fluorine content -- Alizarin complexone and lanthanum nitrate photometric method

ISO 3706:1976

Phosphoric acid for industrial use (including foodstuffs) -- Determination of total phosphorus (V) oxide content -- Quinoline phosphomolybdate gravimetric method

ISO 4531-2:1998

Vitreous and porcelain enamels -- Release of lead and cadmium from enamelled ware in contact with food -- Part 2: Permissible limits

ISO 4531-1:1998

Vitreous and porcelain enamels -- Release of lead and cadmium from enamelled ware in contact with food -- Part 1: Method of test

ISO 5373:1981

Condensed phosphates for industrial use (including foodstuffs) -- Determination of calcium content -- Flame atomic absorption spectrometric method

ISO 3707:1976

Phosphoric acid for industrial use (including foodstuffs) -- Determination of calcium content -- Flame atomic absorption method

ISO 8442-3:1997

Materials and articles in contact with foodstuffs -- Cutlery and table holloware -- Part 3: Requirements for silver-plated table and decorative holloware