The HACCP system is concerned with the management of the food safety aspects of quality by addressing and controlling potential hazards, namely biological, chemical and physical. This is applied across the Company's functions, from raw material procurement to distribution of the final product.

The seven principles of creating a HACCP study have been applied according to the latest SANS 10330:2006 edition 2 guidelines and internationally accepted by Codex Alimentarius Commission (1993) and National Advisory Committee on Microbiological Criteria for FOODS (NACMCF,1992).