Brief Introduction to Food Safety Management Systems (22 min)
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28 thoughts on “Brief Introduction to Food Safety Management Systems (22 min)”
Good day ..
My intention is to freshly prepare and sell little lunch meals (burgers, sandwiches, pap & meat plates, curry & rice, etc) from home to individuals.
Please confirm if the COA is all I would need ..
Would I also need to get a HACCP certification?
Yes. COA is required if you are going to sell. HACCP is not mandatory, but it is up to you to decide based on your client needs and your business plans if you want to implement a HACCP system. HACCP is only compulsory for peanut processing and Ready-to-eat meat (poultry and red meat).
Hi,
Just to confirm so if you have GFSI Certificate that will be internationally recognized or do you still then need to incorporate that with FSSC 22000?
If the scheme you are certificated under is GFSI recognised such as e.g. FSSC 22000, BRCGS, IFS, etc. you do not need to either have GFSI basic and GFSI intermediate. GFSI basic and intermediate are development programmes that assist you to achieve the full certification under GFSI recognised scheme. This is why the GFSI basic and GFSI intermediate “certifications” conformity certificates rather than internationally recognised certifications. They are meant for small and medium sized businesses that eventually want to achieve full certifications (GFSI recognised scheme certification) at some point.
My intention is to sell burgers at various markets. I will do some preparation at home such as cutting up of lettuce but the actual patties will be done on a braai at the market and putting all of it together at the market.
Do i only need to obtain a COA for my premises at home? Any other regulation i would need to comply with?
You will only require one COA for your property specifically where you will be doing food preparations, I assume it will be your kitchen. You will then list your vehicle when completing the COA application form normally under item D “Vehicle(s) transporting perishable food/prepacked food”, although COA application forms vary from one municipality to the other. Please see page 34 of the R638 regulations which will be covered in Module 3 of this course.
Thank you so much for the brief video on regulations and certification on Food Safety standards.
Do environmental people from the department visits spaza shops and those township fast food businesses frequently? I am asking because many of them especially foreigners do not comply with Food Safety standards and regulations. The principle of cleaning as you go is not known at those selling fast food and it is so disrespectful to customers.
Due to the shortage of EHPs, it is not always possible for them to visit these shops. The World Health Organisation requires that there is 1 EHP for every 10 000 persons but in South Africa, depending on where you are, you are lucky if you live in a municipality that has 1 EHP per 50 000 persons. To try to reach as many businesses as possible, the EHPs would have a food safety blitz and visit food businesses. There is nothing stopping you though from reporting any business that does not comply to your municipal health directorate.
You only need to comply with the basic legislative requirements, have a good understanding of Good Manufacturing Practices (GMP) and understand the control of hazards in your facility.
Hi I am looking at starting a frozen meal business (veg only). It will be fresh frozen ready made meals. It is a homebased business and I will look at supplying customers directly and later other retailers. What will be the requirements for my business in terms of FSMS?
It is recommended you first comply with the basic requirements of R638 and Good Manufacturing practices. This course should give you a general overview of what is required. Retailers will have additional requirements regarding your FSMS. You can contact potential customers in advance to find out what exactly their requirements are. You are also welcome to contact us if you need assistance in the future.
My business focus is on egg production and supply. How would you advise me on the certification process to follow? Currently, we sell on street corners, spaza shops etc but our mid-term focus is on retailers. we produce free-range eggs.
We recommend you contact any potential clients, like retailers, and find out from them what they will require from you to supply them with your free-range eggs. They will give you a list of requirements. This normally includes a fully functional Food Safety Management system.
You are welcome to contact us in future should you need assistance regarding this.
It is entirely up to the organisation what they want to do depending on the availability of resources (human and financial resources). If an organisation has someone who is sufficiently trained, have experience working with systems, and has complied with all the FSMS requirements, you could easily go for FSSC 22000 or BRC. What usually happens with high-level food safety management systems, like FSSC 22000 and BRCGS, is they require a lot of resources to implement e.g. structural changes, laboratory testing, complying with specific requirements with regard to documentation, suppliers, production processes, raw materials, etc. In essence, it all depends on the organisation’s preparation, resources and confidence in the FSMS.
If you own a restaurant, Regulations R638, in conjunction with the Foodstuffs and Cosmetics Act should be sufficient regarding Food Safety legislation.
No HACCP is not compulsory by law for cheese making. HACCP is only compulsory by law for a few industries, for example, processed meat (to only mention one), BUT it all depends on your clients’ requirements. We recommend you contact your clients and ask them what their requirements are. Most retailers in South Africa do require that you have a fully functional Food Safety Management System, which includes HACCP, in place with proof of certification.
If you would like to supply Processed Food, example frozen meals to a business for resale to the public and they are HACCP certified, do you have to acquire the HACCP certification also or just the R638 certification?
Good evening
I just wanted to ask which food and safety system does my business want ,it’s a bakery and we will be doing deliveries to supply schools and shops as well
It is advisable to have at least a basic food safety management system in place, but most importantly it is important to find out from your customers (schools and shops) what their minimum requirements are regarding food safety.
You are welcome get in touch with us should you need any assistance regarding your food safety management system.
Hi there
I am a one-owner business, preparing, making, baking & cooking items such as sauces, rusks, pre-packed dry products such as seeds, and baking ingredients. I do it all myself. I have no other staff working or assisting me at this stage.
My aim is to sell Homemade, Homebaked, and bottled items to shops such as Spar, Pick & pay and delicatessens, and private clients. I was told by the NMMM Health inspector that I need to do a Food Safety Training Course, to get my Certificate. She did not specify.
I presume that I will only be needing level 1, to comply with the R638 -2018?
Good day ..
My intention is to freshly prepare and sell little lunch meals (burgers, sandwiches, pap & meat plates, curry & rice, etc) from home to individuals.
Please confirm if the COA is all I would need ..
Would I also need to get a HACCP certification?
Thanks a million
Hi Aaliyah,
Yes. COA is required if you are going to sell. HACCP is not mandatory, but it is up to you to decide based on your client needs and your business plans if you want to implement a HACCP system. HACCP is only compulsory for peanut processing and Ready-to-eat meat (poultry and red meat).
Have a great day!
ASC Consultants
Hi,
Just to confirm so if you have GFSI Certificate that will be internationally recognized or do you still then need to incorporate that with FSSC 22000?
Kind Regards
Anandi Meiburg
Dear Anandi
If the scheme you are certificated under is GFSI recognised such as e.g. FSSC 22000, BRCGS, IFS, etc. you do not need to either have GFSI basic and GFSI intermediate. GFSI basic and intermediate are development programmes that assist you to achieve the full certification under GFSI recognised scheme. This is why the GFSI basic and GFSI intermediate “certifications” conformity certificates rather than internationally recognised certifications. They are meant for small and medium sized businesses that eventually want to achieve full certifications (GFSI recognised scheme certification) at some point.
Kind regards,
ASC Support
Hello,
My intention is to sell burgers at various markets. I will do some preparation at home such as cutting up of lettuce but the actual patties will be done on a braai at the market and putting all of it together at the market.
Do i only need to obtain a COA for my premises at home? Any other regulation i would need to comply with?
Kind Regards,
Darren
Hi Daren,
You will only require one COA for your property specifically where you will be doing food preparations, I assume it will be your kitchen. You will then list your vehicle when completing the COA application form normally under item D “Vehicle(s) transporting perishable food/prepacked food”, although COA application forms vary from one municipality to the other. Please see page 34 of the R638 regulations which will be covered in Module 3 of this course.
ASC Consultants
Thank you so much for the brief video on regulations and certification on Food Safety standards.
Do environmental people from the department visits spaza shops and those township fast food businesses frequently? I am asking because many of them especially foreigners do not comply with Food Safety standards and regulations. The principle of cleaning as you go is not known at those selling fast food and it is so disrespectful to customers.
Hi Tholakele,
Due to the shortage of EHPs, it is not always possible for them to visit these shops. The World Health Organisation requires that there is 1 EHP for every 10 000 persons but in South Africa, depending on where you are, you are lucky if you live in a municipality that has 1 EHP per 50 000 persons. To try to reach as many businesses as possible, the EHPs would have a food safety blitz and visit food businesses. There is nothing stopping you though from reporting any business that does not comply to your municipal health directorate.
ASC Consultants
What is EHP stand for?
Hi Darren,
EHP stands for Environmental Health Practioner.
ASC Consultants
Which Food Safety System does your business need? I have a small coffee shop serving hot beverages and bagels ( food )
Good day Natasha,
You only need to comply with the basic legislative requirements, have a good understanding of Good Manufacturing Practices (GMP) and understand the control of hazards in your facility.
Have a great day!
ASC Consultants
Hi I am looking at starting a frozen meal business (veg only). It will be fresh frozen ready made meals. It is a homebased business and I will look at supplying customers directly and later other retailers. What will be the requirements for my business in terms of FSMS?
Hi Veni,
It is recommended you first comply with the basic requirements of R638 and Good Manufacturing practices. This course should give you a general overview of what is required. Retailers will have additional requirements regarding your FSMS. You can contact potential customers in advance to find out what exactly their requirements are. You are also welcome to contact us if you need assistance in the future.
ASC Consultants
Hi
My business focus is on egg production and supply. How would you advise me on the certification process to follow? Currently, we sell on street corners, spaza shops etc but our mid-term focus is on retailers. we produce free-range eggs.
Regards
Good day Bongwa,
We recommend you contact any potential clients, like retailers, and find out from them what they will require from you to supply them with your free-range eggs. They will give you a list of requirements. This normally includes a fully functional Food Safety Management system.
You are welcome to contact us in future should you need assistance regarding this.
Have a great day!
Kind Regards,
ASC Consultants
Hi there. Just interested to know. Why would anyone get the ISO 22000. Would it not be better to go straight into BRC/FSSC 22000
Hi Jade,
It is entirely up to the organisation what they want to do depending on the availability of resources (human and financial resources). If an organisation has someone who is sufficiently trained, have experience working with systems, and has complied with all the FSMS requirements, you could easily go for FSSC 22000 or BRC. What usually happens with high-level food safety management systems, like FSSC 22000 and BRCGS, is they require a lot of resources to implement e.g. structural changes, laboratory testing, complying with specific requirements with regard to documentation, suppliers, production processes, raw materials, etc. In essence, it all depends on the organisation’s preparation, resources and confidence in the FSMS.
Kind regards,
ASC Consultants
Hi Paul
I own a Wimpy franchise so guess I will need level 1 and R638? Correct?
Regards
Didi
Hi Didem,
If you own a restaurant, Regulations R638, in conjunction with the Foodstuffs and Cosmetics Act should be sufficient regarding Food Safety legislation.
Kind regards,
ASC Support
Hi,
Will a small cheese making facility require a HACCP if supplying to retail and restaurants?
Good day Tessa,
No HACCP is not compulsory by law for cheese making. HACCP is only compulsory by law for a few industries, for example, processed meat (to only mention one), BUT it all depends on your clients’ requirements. We recommend you contact your clients and ask them what their requirements are. Most retailers in South Africa do require that you have a fully functional Food Safety Management System, which includes HACCP, in place with proof of certification.
Kind regards,
ASC Support Team
If you would like to supply Processed Food, example frozen meals to a business for resale to the public and they are HACCP certified, do you have to acquire the HACCP certification also or just the R638 certification?
Hi Paul,
It will depend on your customers. If they need you to be HACCP certified, then yes. Best is to find out what your customers require from you.
Kind regards,
ASC Support
Good evening
I just wanted to ask which food and safety system does my business want ,it’s a bakery and we will be doing deliveries to supply schools and shops as well
Good day Zikhona,
It is advisable to have at least a basic food safety management system in place, but most importantly it is important to find out from your customers (schools and shops) what their minimum requirements are regarding food safety.
You are welcome get in touch with us should you need any assistance regarding your food safety management system.
ASC Consultants
Hi there
I am a one-owner business, preparing, making, baking & cooking items such as sauces, rusks, pre-packed dry products such as seeds, and baking ingredients. I do it all myself. I have no other staff working or assisting me at this stage.
My aim is to sell Homemade, Homebaked, and bottled items to shops such as Spar, Pick & pay and delicatessens, and private clients. I was told by the NMMM Health inspector that I need to do a Food Safety Training Course, to get my Certificate. She did not specify.
I presume that I will only be needing level 1, to comply with the R638 -2018?
Hi Ronell,
This course is a Basic Food Safety course and is sufficient to obtain a Certificate of Acceptability.
Kind regards,
ASC Consultants Support