Quality – HACCP

Safe, Authentic, Traceable

The HACCP system is concerned with the management of the food safety aspects of quality by addressing and controlling potential hazards, namely biological, chemical, physical and allergens. 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 10330:2007 edition 2.1 guidelines and internationally accepted by Codex Alimentarius Commission (1993) and National Advisory Committee on Microbiological Criteria for FOODS (NACMCF,1992). The Company is fully committed to quality and food safety and does everything possible to uphold the best standards from all levels within our team.

We are constantly reviewing our systems, methods, protocols and testing equipment to ensure our standards keep improving, a necessity in the ever changing world of food supply.