Auditing

Auditing is defined as the on-site verification activity, such as inspection or examination, of a process or quality system, to ensure compliance to requirements.

Pre-certification (readiness) and internal audits - To determine readiness for external/ third party audits

Types of Audits

  • GMP and GFSI
  • Global and Local G.A.P
  • ISO 9001:2015
  • HACCP
  • FSSC 22000 V5.1

Internal - First party audits

On behalf of the business, normally performed by employees of the organization being audited however, external auditors may also be used.

Second Party audits

Normally supplier audits to ensure specified requirements stipulated by an agreement are being met.

Third party external audits

Performed by an external independent auditing firm or certification body.

Consulting

We are a dynamic team of consultants that are highly skilled with over 20 years combined experience in the food industry. Our lead auditors have done over 500 hours in audits and are always willing to go the extra mile to assist our clients.

Our offering:

  • Food safety and quality management

    • Gap analysis - determination of the business requirements and objectives and how to achieve them. System design and implementation plan/timeline, Implementation assistance – guiding and assisting clients with procedures, documentation, and records. On-going support to the client.

  • Research and development: Product development and recipe formulation

    • Assistance with formulating new recipes and product ranges from conceptualization to launch. This includes conducting benchtop and factory trials, product specifications and product testing (sensory evaluation, microbiological, nutritional and shelf stability)

  • Regulatory compliance: Label and artwork review

    • Ensuring the product complies with the labelling regulation R146 relating to labelling and advertising of foodstuffs

Training

  • Introduction to food safety and hygiene in compliance with R638 (1 day)

    • Course description: Introduction of basic food safety and quality concepts and the importance of hazard identification. Introduction to GMP and the requirements from R638

  • Global G.A.P – Implementation (2 days)

    • Course description: Upon completion of this course, the delegate will have a comprehensive understanding of the guideline and critical points required by the standard and how to implement it effectively.

  • ISO 9001:2015 introduction (1 day)

    • Course description: This course will provide delegates with the basic understanding of the ISO 9001:2015 standard and processes.

  • ISO 9001:2015 Implementation (2 days)

    • Course description: On completion of this course, the delegate will be able to develop and implement a quality management system in accordance with the ISO 9001:2015 standard

  • Introduction to HACCP – SANS 10330:2020 (1 day)

    • Course description: Introduction of basic HACCP principles and concepts. The course aims to create awareness around hazard identification, control and prevention.

  • HACCP – SANS 10330:2020 Implementation (3 days)

    • Course description: On completion of this course, delegates should be able to effectively implement a HACCP system. Effective implementation of 5 HACCP stages and 7 principles.

  • Introduction to ISO 22000:2018 (1 day)

    • Course description: This course will provide delegates with a basic understanding of the ISO 22000:2018 standard and the key elements thereof. An introduction to PRP’s and the documents associated with ISO 22000:2018.

  • ISO 22000:2018 - Implementation (3 day)

    • Course description: On completion of the course, the delegate will have a comprehensive understanding of the ISO 22000:2018 standard and how to effectively implement it. Understanding of clauses and how each one should be interpreted.

  • Introduction to FSSC 22000 V5.1

    • Course description: On completion of the course, delegates will have an understanding of the FSSC 22000 V5.1 standard, the technical standard ISO/TS 22002-1 and PAS 223.

  • FSSC 22000 V5.1 – Implementation

    • Course description: Upon completion of this course the delegates will have a sound understanding of the FSSC 22000 V5.1 standard and the interpretation of each clause. The implementation and understanding of the PRP’s and documentarian needed associated with the standard.