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.
Do you need help with regulatory, customer or certification compliance for your food business? We can help!
Premium Virtual Consultation BookingsISO 22000
The ISO 22000 standard provides a comprehensive framework for organizations within the food supply chain to implement a robust Food Safety Management System (FSMS). It outlines internationally recognised requirements for ensuring food safety throughout the entire food chain, from farm to fork.
While ISO 22000 is a well-respected standard, it is not currently included in the Global Food Safety Initiative (GFSI) Benchmarking Requirements. For businesses exporting food products, certification against a GFSI-recognised scheme may be a mandatory requirement by your customers.
However, for organisations supplying solely within a national market, ISO 22000 certification is often a widely accepted and preferred option. It demonstrates a strong commitment to food safety and aligns with industry best practices.
It’s important to note that ISO 22000 certification is not the only route to achieving food safety compliance. We recommend directly engaging with your customers to understand their specific requirements. This will allow you to select the most suitable certification option that aligns with your business goals and market needs.
ISO 22000 home page
ISO 22000 document templates toolkit to help you jumpstart your food safety management system documentation
Introduction to ISO 22000 online self-paced training to study conveniently at your own pace
Other ISO 22000 physical and virtual classroom options including introduction, implementation and internal and supplier auditing
GFSI RECOGNISED SCHEMES
List of popular GFSI recognised schemes and resources. It is mostly companies who want to export that get certified under GFSI recognised schemes. It all depends on your customers’ requirements.
FSSC 22000
BRCGS
GLOBALG.A.P.
IFS (International Featured Standards)
SQF (Safe Quality Food) Institute
GFSI GLOBAL MARKETS PROGRAMME
List of GFSI resources, including resources for the GFSI Global Markets Programme to help you achieve GFSI basic and intermediate level recognition.
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; 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, 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.
Popular Food Safety and Quality SABS Standards
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
Labelling requirements for prepackaged products (prepackages) and general requirements for the sale of goods subject to legal metrology control
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 a flexible approach to phased implementation
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