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Food Safety and Food Quality Standards and Resources

Resources list of popular South African and international Food Safety and Quality standards, including SABS standards, FSSC 22000, ISO 22000, BRCGS, GlobalG.A.P., SIZA and more.

DISCLAIMER:

Please note the information provided on this page is for general informational purposes only. All information on this page is provided in good faith, however, we make no representation or warranty of any kind, express or implied, regarding the accuracy, adequacy, validity, reliability, availability or completeness of any information on this page.

The lists below do not include all food safety and quality standards related to the food, beverage and health industries.

Lists last updated: 09 June 2022

SABS (SOUTH AFRICAN BUREAU OF STANDARDS)

The mission of the South African Bureau of Standards (SABS) is to provide standards and conformity assessment services to contribute towards the efficient functioning of the economy.

The SABS is mandated to: develop, promote and maintain South African National Standards (SANS); promote quality in connection with commodities, products and services; and render conformity assessment services and assist in matters connected therewith.

IMPORTANT: Not all SABS standards are compulsory. In some instances SABS standards are compulsory and in some instances SABS standards are voluntary. Generally,241 a standard is compulsory if reference is made to it in Gazetted regulations. It all depends on the nature of the food business and products.

The list below provides links to the most popular FOOD SAFETY and QUALITY SABS standards.

Food safety management – Requirements for prerequisite programmes (PRPs)

Requirements for a Hazard Analysis and Critical Control Point (HACCP) system

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

Prerequisite programmes on food safety – Part 1: Food manufacturing

Prerequisite programmes on food safety – Part 2: Catering

Prerequisite programmes on food safety – Part 3: Farming

Prerequisite programmes on food safety – Part 4: Food packaging manufacturing

Prerequisite programmes on food safety – Part 5: Transport and storage

Prerequisite programmes on food safety – Part 6: Feed and animal food production

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

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

Drinking water Part 1: Microbiological, physical, aesthetic and chemical determinands

Drinking water Part 2: Application of SANS 241-1

Processed meat products

Refrigerated farm milk tanks

Aluminium cans for milk and cream

Pet food – Nutritional and manufacturing requirements

Requirements for the receiving, handling, transportation and storage of imported genetically modified commodities not approved for general release

Corrugated board containers for the export of citrus fruit

Tanks and ancillary equipment for milk tankers

Organic agriculture production and processing

Commercial refrigerated food display cabinets

Portable insulated domestic food containers

The safety of water treatment chemicals for use in the food industry

Lubricants for use in the food industry

Examination for the presence of viable spores of mesophilic Clostridium organisms in foods

Examination for the presence of viable Bacillus anthracis in foods

Efficacy of cleaning plant, equipment and utensils: swab technique

Enumeration of sulfate-reducing bacteria – Most probable number (MPN) technique

Examination for the presence of viable pathogenic Vibrio organisms in foods

Microbiological examination of canned meat and fish products

Enumeration of lipolytic and oxidative organisms in foodstuffs

Microbiological examination of foodstuffs in retort pouches

Microbiology – General guidance for enumeration of yeasts and moulds – Colony count technique at 25

Application of thermal process control to low-acid fish canning factories

The application of pesticides in food-handling, food-processing and catering establishments

The cleaning and disinfecting of dairy equipment and soft-serve dispensing units

Meat and meat products – Enumeration of presumptive Pseudomonas spp

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

The production of sorghum beer

The manufacture of soft drinks and soft drink concentrates

The production of mageu

Baker’s compressed yeast

Dried yeast for use in wet sorghum beer brewing

Bottled water of subterranean origin

Packaged water other than natural mineral water

Edible gelatin

Commercial dextrose and liquid glucose

Canners’ sucrose

Food grade salt

Live aquaculture abalone

Castor and icing sugars for household and confectionery use

The production of pre-cooked frozen foods containing protein

Baker’s compressed yeast

Bottled tomato sauce

The handling of chilled and frozen foods

Milk and milk products – Guidance on sampling

Milk – Determination of fat content – Gravimetric method (Reference method)

Dried milk and dried milk products – Determination of fat content – Gravimetric method (Reference method)

Commercial lactose

Milk and milk products – Determination of copper content – Photometric method (Reference method)

Sterilized milk

Pasteurized milk

Cheese and processed cheese products – Determination of fat content – Gravimetric method (Reference method)

Milk – Determination of fat content

Cream – Determination of fat content – Gravimetric method (Reference method)

Dried milk – Determination of moisture content (Reference method)

Milk – Determination of freezing point – Thermistor cryoscope method (Reference method)

Cheese and processed cheese products – Determination of chloride content – Potentiometric titration method

Milk, cream and evaporated milk – Determination of total solids content (Reference method)

Milk and milk products – General guidance for the preparation of test samples, initial suspensions and decimal dilutions for microbiological examination

Milk and milk products — Determination of nitrogen content — Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)

Whole milk – Determination of milkfat, protein and lactose content – Guidance on the operation of mid-infrared instruments

Milk – Determination of lactulose content – Enzymatic method

Butter – Determination of salt content – Potentiometric method

The production of frozen fish, marine molluscs, and products derived therefrom

Canned fish, canned marine molluscs and canned crustaceans, and products derived therefrom

Frozen shrimps (prawns), langoustines and crabs

Dried abalone

The manufacture, production, processing and treatment of canned meat products

Live lobsters

Frozen lobster, frozen lobster products and products derived therefrom

Chilled smoked finfish and smoke-flavoured finfish and products derived therefrom

Other SABS Standards

The list below provides links to OTHER popular SABS standards.

Quality management systems – Requirements

Quality management systems — Guidelines for the application of ISO 9001:2015

Quality management – Quality of an organization – Guidance to achieve sustained success

Environmental management – Quantitative environmental information – Guidelines and examples

Environmental management systems – Requirements with guidance for use

Environmental management systems – Guidelines for the phased implementation of an environmental management system, including the use of environmental performance evaluation

Environmental management – Environmental technology verification (ETV)

Environmental management – Ecoefficiency assessment of product systems – Principles, requirements and guidelines

Risk management – Risk assessment techniques

Occupational health and safety management systems – Requirements with guidance for use

ISO 22000

Keep in mind ISO 22000 certification is not the only option. Find out from your customers what their requirements are and choose the most suitable certification option for your business.

GFSI RECOGNISED SCHEMES

FSSC 22000

BRCGS

GLOBALG.A.P.

SQF (Safe Quality Food) Institute