Beach Water Study Report for NMBM

Report 2023: Beach Water Quality in the Nelson Mandela Bay Metro Area

We focussed on five prominent beaches nestling in the picturesque Nelson Mandela Bay Metro area – Hobie in Summerstrand, Maitland, St. George’s, New Brighton, and the ever-popular Humewood. We invite you to download our beach water quality report as we delve into the findings, shedding light on the water quality …

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Ensuring Food Safety: The Importance of Hygiene Audits

Food safety is a top priority for every establishment that deals with food, whether it’s a food business, healthcare facility, school serving meals to pupils, or company cafeterias/canteens. Good hygiene practices play a vital role and it’s not just a legal requirement in South Africa and most other jurisdictions, but …

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Risk of eating expired food

The Science Behind Food Expiry Dates: Why Consuming Expired Foods is a Health Risk

In our fast-paced world, it’s common to find expired food items lurking in the back of our pantries or refrigerators. However, consuming expired foods can pose serious health risks to you and your family. What are Expired Foods? Expired foods are food products that have passed their recommended or stated …

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Draft Labelling Regulations R3337

What to Expect in the New Labelling and Advertising Regulations R3337 for Food Stuffs in South Africa

What are the Labelling and Advertising Regulations? The Labelling and Advertising Regulation is a legal document that aims to ensure that South African consumers are appropriately informed of the food they consume and places the responsibility for providing information on food businesses. In addition, these regulations have been drafted to …

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What is the GFSI Global Markets Programme

What is the GFSI Global Markets Programme (GMaP)? – Basic and Intermediate Explained

We received many queries during the past year from small food business owners who would like to sell their products to retailers in South Africa and therefore need to implement a Food Safety Management System. Small food businesses don’t always have the resources (time, money and human resources) to implement …

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BRCGS Issue 9 Changes - Part 9 (Requirements for Traded Goods)

BRCGS for Food Safety Issue 9 Changes – Part 9: Requirements for Traded Products (R9)

In Part 9 of the BRCGS Issue 9 series, we discuss the major changes under Requirement 9 (Requirements for Traded Products). The Requirements for Traded Products consist of 6 clauses (sections). There are no fundamental requirements under the requirements for traded products. A complete list of the clauses under Requirement …

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BRCGS Issue 9 Changes - Part 8 Production Risk Zones

BRCGS for Food Safety Issue 9 Changes – Part 8: Production Risk Zones – High-risk, High-care and Ambient High-care (R8)

In Part 8 of the BRCGS Issue 9 series, we discuss the major changes under Requirement 8 (Production Risk Zones – High-risk, High-care and Ambient High-care). The Production Risk Zones – High-risk, High-care and Ambient High-care Requirements consist of 7 clauses (sections). There are no fundamental requirements for Production Risk …

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BRCGS Issue 9 Changes - Part 7 Personnel

BRCGS for Food Safety Issue 9 Changes – Part 7: Personnel (R7)

In Part 7 of the BRCGS Issue 9 series, we discuss the major changes under Requirement 7 (Personnel). The Personnel requirement consists of 4 clauses (sections) and has 1 fundamental requirement. The following clause is a fundamental requirement: 7.1 Training: raw material-handling, preparation, processing, packing and storage areas A complete …

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BRCGS Issue 9 Changes - Part 6 Process Control

BRCGS for Food Safety Issue 9 Changes – Part 6: Process Control (R6)

In Part 6 of the BRCGS Issue 9 series, we discuss the major changes under Requirement 6 (Process Control). The Process Control requirement consists of 4 clauses (sections) and has 2 fundamental requirements. The following clause is a fundamental requirement: 6.1 Control of operations 6.2 Labelling and pack control A …

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BRCGS Issue 9 Changes - Part 5 Product Control

BRCGS for Food Safety Issue 9 Changes – Part 5: Product Control (R5)

In Part 5 of the BRCGS Issue 9 series, we discuss the major changes under Requirement 5 (Product Control). The Product Control requirement consists of 9 clauses (sections) and has 1 fundamental requirement. The following clause is a fundamental requirement: 5.3 Management of allergens A complete list of the clauses …

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BRCGS Issue 9 Changes - Part 4 Site Standards

BRCGS for Food Safety Issue 9 Changes – Part 4: Site Standards (R4)

In Part 4 of the BRCGS Issue 9 series, we discuss the major changes under Requirement 4 (Site Standards). The Site Standards requirement consists of 16 clauses (sections) and has 2 fundamental requirements. The following clauses are fundamental requirements: 4.3 Layout, product flow and segregation 4.11 Housekeeping and hygiene A …

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BRCGS Issue 9 Changes - Pt 3 Food Safety and QMS

BRCGS for Food Safety Issue 9 Changes – Part 3: The Food Safety and Quality Management System (R3)

In Part 3 of the BRCGS Issue 9 series, we discuss the major changes under Requirement 3 (the Food Safety and Quality Management System). The Food Safety and Quality Management System requirement consists of 11 clauses (sections) and has 4 fundamental requirements. The following clauses are fundamental requirements: 3.4 Internal …

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BRCGS Issue 9 Changes - Pt 2 Food Safety Plan (HACCP)

BRCGS for Food Safety Issue 9 Changes – Part 2: The Food Safety Plan – HACCP (R2)

In Part 2 of the BRCGS Issue 9 series, we discuss the major changes under Requirement 2 (the Food Safety Plan – HACCP). The Food Safety Plan – HACCP requirement consists of 13 clauses (sections) and is a fundamental requirement in its entirety. PLEASE NOTE THE ENTIRE FOOD SAFETY PLAN …

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BRCGS Issue 9 Changes - Pt 1 Senior Management Commitment

BRCGS for Food Safety Issue 9 Changes – Part 1: Senior Management Commitment (R1)

We are going to start with Requirement 1, which deals with senior management commitment. As we know the starting point for any effective food safety management system is a commitment of senior management to the development of a positive food safety culture that ensures food safety. The standard places a …

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