Food Hygiene Audits Complete Guide

A food hygiene audit is an independent, evidence-based assessment of a food-handling facility’s compliance with hygiene, sanitation, food handling, documentation and structural requirements – measured against South African law (most importantly Regulation R638 of 2018 under the Foodstuffs, Cosmetics and Disinfectants Act 54 of 1972) and recognised international standards such as ISO/TS 22002-2 and the Codex Alimentarius General Principles of Food Hygiene. In South Africa, a credible hygiene audit results in a scored rating (e.g. ASC’s 5-star Bronze/Silver/Gold/Platinum system), a corrective-action report, and – if the facility passes – a hygiene certificate. The minimum passing score under ASC’s system is 80%.

Request a Quote →

If you run a restaurant, hotel kitchen, catering operation, food factory, cafeteria, retail food premises, school or healthcare kitchen, butchery, distribution facility, spaza shop or any other food-handling business in South Africa, a hygiene audit is no longer optional. It is what stands between your business and a public health incident, a regulatory closure, a brand-damaging social media post, or – in the worst case – a tragedy like the spaza shop foodborne illness outbreaks of late 2024 that claimed at least 23 children’s lives and triggered a national disaster declaration.

This is the most comprehensive guide to food hygiene audits in South Africa available online. It is written by ASC Food Safety Consultants – a SAATCA-accredited, FoodBev SETA-registered, BBBEE Level 1 consulting firm that has conducted hygiene audits across South Africa and internationally for clients including Spur, Panarottis, Hussar Grill, Clicks, AB-InBev, Cerebos, John Dory’s, Lancewood, Rocomamas, Mozzarella, Peppadew, Woodlands Dairy and Rooibos Ltd.

ASC’s audit capability at a glance

What makes the ASC 5-Star Hygiene Audit the most rigorous, thorough and credible audit available to South African food businesses:

Capability	What it delivers
SAATCA-accredited lead auditors	Independently verified competence; ISO 19011 trained; formal food science qualifications; ongoing CPD
Risk-based methodology	Findings weighted by actual consumer risk – not checklist count. Aligned with ISO 19011 and ISO 31000
In-depth logical auditing	Hazard analysis applied at every step; findings triangulated across documentary, observational and interview evidence
Microbiological analysis	Environmental swabbing, water testing (SANS 241), product testing and pathogen monitoring through SANAS-accredited laboratory partners – built into every audit
Use of audit technology	Digital audit platform, data loggers, ATP rapid swabs, calibrated probe thermometers, infrared surface thermometers, GPS-tagged photographic evidence
Thorough, comprehensive reports	Executive summary, findings register, photographic evidence, lab results, corrective action tracker – peer-reviewed and lead-auditor signed within 5-10 working days
Wide sector experience	Kitchens (restaurant, hotel, QSR, catering), food factories, retail distribution, game lodges, mining camps, construction camps, agricultural sites
ASC 5-Star Certification	Published Platinum / Gold / Silver / Bronze rating – meaningful to retailers, regulators, insurers and customers
BBBEE Level 1, 135% recognition	Maximises your procurement scorecard
National coverage	Eastern Cape, Western Cape, Garden Route, KZN, Mpumalanga, Limpopo, North West, Northern Cape, Free State, Gauteng

📞 +27 41 004 0382 | 📧 info@ascfoodsafety.com | Request a Quote →

1. What is a food hygiene audit?

A food hygiene audit is a systematic, independent and documented assessment of a food-handling facility’s hygiene practices, sanitation controls, food handling procedures, infrastructure, records and personnel behaviour, conducted against a defined standard or regulation. It is sometimes called a kitchen hygiene audit, a food safety audit, an R638 compliance audit or – in a manufacturing context – a GMP audit (Good Manufacturing Practices audit).

A hygiene audit is not the same as a routine cleaning inspection. The differences matter:

Activity	Conducted by	Frequency	Output	Legal weight
Daily cleaning checklist	Staff/supervisor	Daily	Tick-sheet	Internal only
Environmental Health Practitioner (EHP) inspection	Municipal EHP	Variable	Compliance notice, Certificate of Acceptability	Statutory (R638)
Internal hygiene audit	Trained internal staff	Quarterly/monthly	Internal report	Internal accountability
Third-party hygiene audit	Independent SAATCA-accredited auditor	Annual / 6-monthly / 3-monthly depending on rating	Detailed report, rating, certificate	Stakeholder assurance, supplier qualification, customer confidence
Certification body audit	Accredited certification body (e.g. for FSSC 22000, BRCGS)	Annual	Certification	International recognition

A proper hygiene audit goes far beyond surface cleanliness. It evaluates whether your system for keeping food safe is designed correctly, implemented consistently, monitored properly and corrected when it fails.

2. The South African legal framework: R638, the FCD Act and other standards

Any South African food business needs to understand the regulatory landscape its hygiene audit will be measured against.

2.1 The Foodstuffs, Cosmetics and Disinfectants Act 54 of 1972 (FCD Act)

The cornerstone of South African food safety law is the Foodstuffs, Cosmetics and Disinfectants Act, Act 54 of 1972, administered by the National Department of Health. The FCD Act gives the Minister of Health the power to issue regulations governing how food is produced, handled, transported, sold and labelled in South Africa.

2.2 Regulation R638 of 22 June 2018

The most important regulation under the FCD Act for hygiene audits is Regulation R638 of 22 June 2018 – Regulations Governing General Hygiene Requirements for Food Premises, the Transport of Food and Related Matters. R638 replaced the older R962 and now sets the national minimum hygiene standard for every food premises in South Africa.

R638 applies to almost every food business in South Africa – restaurants, take-aways, food trucks, caterers, butcheries, bakeries, food factories, food trucks, school feeding kitchens, hotels, cafeterias, distribution facilities, spaza shops, home-based food operations and informal traders. The only exception is food premises controlled exclusively under the Meat Safety Act 40 of 2000 (i.e. abattoirs).

Key R638 requirements that a hygiene audit verifies include:

Certificate of Acceptability (COA) – every food premises must hold a current COA issued by the local authority (municipality) under section 3 of R638. Operating without a COA is a criminal offence.
Standards of structure and facilities – premises must have cleanable surfaces, adequate ventilation and lighting, sufficient water supply, proper drainage, separate handwashing facilities, and proper waste-handling areas.
Personal hygiene of food handlers – including protective clothing, no jewellery, hair coverings, illness-reporting and exclusion procedures.
Food handling, storage and transport – including temperature control (cold-chain ≤5°C, hot-holding ≥63°C as per Codex), prevention of cross-contamination, and proper labelling.
Cleaning, sanitation, pest control and waste management – documented schedules, approved chemicals, evidence of execution.
Training of the Person in Charge – R638 requires that there be a designated Person in Charge who has received training in food safety. ASC offers a SAATCA-aligned Food Safety for Person in Charge (R638) course specifically for this requirement.

2.3 Supporting South African regulations

A robust hygiene audit also considers, where applicable:

R607 of 24 May 2002 – Regulations Governing the Microbiological Standards for Foodstuffs and Related Matters
R146 of 1 March 2010 – Regulations Relating to the Labelling and Advertising of Foodstuffs
R908 of 5 July 2019 – Regulations Relating to the Application of the Hazard Analysis and Critical Control Point System (HACCP)
Meat Safety Act 40 of 2000 (for facilities handling meat products)
Occupational Health and Safety Act 85 of 1993
Hazardous Substances Act 15 of 1973
National Environmental Management: Waste Act 59 of 2008

2.4 Voluntary and international standards

Many South African food businesses also benchmark against:

SANS 10049 – Food Safety Management Standard
ISO 22000:2018 – Food Safety Management Systems
ISO/TS 22002-1 (manufacturing) / 22002-2 (catering) – Prerequisite programmes
FSSC 22000 V6, BRCGS Issue 9, IFS Food, GLOBALG.A.P. IFA V6 – GFSI-benchmarked schemes
Codex Alimentarius – General Principles of Food Hygiene (CXC 1-1969, Rev. 2020)

A credible hygiene audit blends all of the above into a single assessment scoped to the type of facility being audited.

3. Who needs a hygiene audit in South Africa?

The simple answer: any business that prepares, processes, packages, stores, transports, serves or sells food in South Africa. A hygiene audit is appropriate – and often necessary – for:

Restaurants, take-aways, fast-food chains and food trucks – including franchise groups that need consistent brand standards across outlets
Hotels, lodges, guesthouses and gaming establishments with on-site kitchens
Caterers – including event, contract, in-flight and hospital caterers
Food manufacturing and processing facilities – bakeries, dairies, beverage producers, ready-meal manufacturers, snack producers, meat and poultry processors (within R638’s scope)
Retail food premises – supermarkets, convenience stores, butcheries, delis
Company canteens and cafeterias – including corporate offices, mines, factories and industrial sites
School and tertiary education feeding kitchens
Healthcare and care-facility kitchens – hospitals, frail-care centres, old-age homes
Storage, distribution and cold-chain logistics facilities
Spaza shops, informal traders and home-based food operations – particularly important since the 2024-2025 regulatory tightening (more on this below)

For brand-owners, hygiene audits also work as supplier qualification audits – used to qualify and monitor third-party manufacturers, co-packers and contract caterers.

4. What a hygiene audit actually covers (the full scope)

A comprehensive food hygiene audit examines six major domains. Below is a high-level checklist of what ASC’s auditors evaluate. Each item is scored, and findings are categorised as full compliance, observation, minor non-conformance, major non-conformance or critical non-conformance.

4.1 Hygiene systems and management

Food safety policy and management commitment
Designated Person in Charge with current training certificate
Hazard identification and risk assessment documentation
Standard operating procedures (SOPs)
Internal audit / self-inspection programme
Corrective action and root cause analysis records
Document control and record retention
Management review and continuous improvement

4.2 Personal hygiene and food handler behaviour

Pre-employment medical screening / fitness-to-work
Hand-washing facilities (separate from food prep sinks), provision of soap, sanitiser and disposable towels
Hand-washing frequency and technique observed during audit
Protective clothing – clean uniforms, hair nets, beard snoods, closed shoes
Jewellery, watches, nail polish, false nails – prohibited
Illness-reporting and exclusion procedures
Smoking, eating and drinking restrictions
Visitor and contractor hygiene controls

4.3 Food handling, storage and temperature control

Receiving inspections and supplier verification
Cold storage temperatures (fridges ≤5°C, freezers ≤-18°C)
Hot-holding temperatures (≥63°C)
Cooking temperatures and the centre-of-product verification
Cooling – 60°C to 21°C within 2 hours, then 21°C to 5°C within a further 4 hours
Reheating to ≥75°C
Cross-contamination controls – separate boards/utensils for raw and ready-to-eat, allergen segregation
Stock rotation (FIFO/FEFO), date marking, no expired products
Defrosting practices
Thawing in refrigeration, not at ambient

4.4 Premises, facilities and equipment

Structural condition – walls, floors, ceilings cleanable and in good repair
Ventilation, extraction and grease management
Lighting levels and shatter-proofing
Pest-proofing – fly screens, door seals, no entry points
Water supply – potable, with available test certificates
Drainage – flowing away from food prep
Waste handling – covered bins, segregated, removed frequently
Equipment condition – food-grade, no rust, no chipping, no cracks
Sanitary fittings – sufficient toilets, change rooms, lockers
Smoking area separation

4.5 Cleaning, sanitation and pest control

Documented cleaning schedules (master cleaning schedule)
Approved cleaning and sanitising chemicals (SABS / EPA / equivalent)
Material safety data sheets (MSDS) on file
Chemical storage – locked, labelled, separated from food
Visual cleanliness and ATP / swab verification
Pest control contract with a registered service provider (PCO with certification)
Pest control records – bait stations mapped, monitoring records, trend analysis
No evidence of pest activity

4.6 Documentation, records and monitoring

Up-to-date Certificate of Acceptability
Training records for all food handlers (R638 §6)
Temperature monitoring logs (calibrated thermometers)
Cleaning and sanitation verification records
Pest control records
Calibration records
Water testing results
Microbiological testing results
Customer complaint records and trend analysis
Recall procedure documented and traceability tested

4.7 Laboratory verification (ASC-specific)

Unlike most South African hygiene auditors, ASC takes microbiological swabs and environmental samples during the audit. Samples are collected from medium- to high-risk zones identified during risk assessment (typically Zone 1 food-contact surfaces, hand swabs, and product where appropriate). Tests target indicator organisms and pathogens – including Listeria monocytogenes, Salmonella spp., Escherichia coli, Staphylococcus aureus, total viable count and Enterobacteriaceae. Detection of a pathogen on a Zone 1 surface or in product is an automatic critical finding and results in immediate audit failure.

5. How the audit process works – step by step

ASC’s hygiene audit process has been refined over many years of auditing across South Africa and internationally. Here is what a client can expect.

Step 1 – Scoping and booking

Your facility type, location, audit objective, required scope (does it include lab testing?), and certification need are clarified. A booking date is confirmed and a non-disclosure agreement signed.

Step 2 – Pre-audit preparation (optional)

For facilities that have never been audited, ASC offers an optional pre-audit readiness review. This is not a “soft pass” – it is a structured diagnostic that identifies the gaps so you can close them before the certification audit.

Step 3 – Opening meeting

On audit day, the lead auditor holds a short opening meeting with the Person in Charge, management and key staff. The scope, methodology, timing and confidentiality of the audit are confirmed. A site walk-through follows.

Step 4 – Site walk-through and observation

The auditor systematically walks the facility – typically from receiving → storage → preparation → cooking/processing → packing/serving → waste and back-of-house. Observations are recorded against the audit checklist.

Step 5 – Documentation review

Records, procedures, training certificates, temperature logs, pest control reports and previous audit findings are examined. This typically takes 60-120 minutes depending on facility size.

Step 6 – Food handler interviews

ASC interviews a sample of food handlers to assess knowledge of personal hygiene, food handling, allergens, cleaning, and what to do in an emergency. Knowledge gaps are recorded so targeted training can be recommended.

Step 7 – Environmental sampling

Where the scope includes laboratory testing, the auditor collects swabs and samples using sterile technique. Samples are dispatched to a SANAS-accredited laboratory. Results return in 3-5 working days.

Step 8 – Closing meeting

The auditor holds a closing meeting with management to summarise preliminary findings – strengths, observations, minor, major and critical non-conformances. Pending lab results, a provisional outcome is communicated.

Step 9 – Audit report and rating

A detailed written report is issued – typically within 5 working days of lab results. The report includes:

Full findings with photographic evidence
Each non-conformance categorised (minor / major / critical) with R638 clause references where applicable
A scored rating (% out of 100)
A star rating (Bronze, Silver, Gold or Platinum) if passed
A prioritised corrective action plan
A timeline for follow-up

Step 10 – Technical review

Before release, every ASC report is reviewed by a senior technical reviewer to ensure objectivity, accuracy and consistency. This is what separates a credible audit from a paid-for “rubber stamp”.

Step 11 – Certification or re-audit

If you pass (≥80%), a hygiene certificate is issued. If you fail, you receive the report, the corrective actions and a recommended re-audit window (typically 28 days for a 1-star outcome). You can also request a re-audit after 3 months to upgrade an existing rating.

6. The ASC 5-star rating system explained

ASC’s proprietary 5-star hygiene rating system gives a clear, recognisable scoring framework. Each star band has defined performance criteria, certificate validity and follow-up requirements.

Rating	Score	Meaning	Certificate validity
⭐⭐⭐⭐⭐ Platinum	95% – 100%	Exemplary hygiene standards and documentation across all areas	12 months
⭐⭐⭐⭐ Gold	85% – 94.9%	High standards of hygiene and documentation	12 months
⭐⭐⭐ Silver	80% – 84.9%	Good standards, some improvement areas	6 months
⭐⭐ Bronze	70% – 79.9%	Basic compliance, no immediate food safety risk, several improvement areas	3 months
⭐ 1-Star	< 70%	Did not meet basic requirements. No certificate issued. Re-audit within 28 days recommended.	None
❌ Critical Failure	Any score, but with a critical finding	Pathogen detected on Zone 1 / in product, or other critical non-conformance	Suspended pending corrective action

The scoring deductions are:

Critical non-conformance: automatic audit failure
Major non-conformance: -10 points each
Minor non-conformance: -2 points each
Observation: -1 point each

This is one of the most demanding rating systems in South Africa. It is deliberately stricter than a simple “pass/fail” inspection because real-world hygiene performance exists on a spectrum, and the rating tells customers, suppliers, insurers and management exactly where on that spectrum your facility sits.

🛡️ Get your ASC 5-Star Hygiene Certification

Don’t wait for an EHP inspection or a foodborne illness incident to find out where you stand. ASC’s risk-based, microbiologically-verified, SAATCA-accredited hygiene audit gives you a published rating that retailers, regulators, insurers and customers all recognise. 📞 +27 41 004 0382 | 📧 info@ascfoodsafety.com | Book Your 5-Star Audit →

7. Common audit findings and how to avoid them

Across thousands of audits, the same problems appear again and again. The top 10 most common findings in South African food facilities are:

Inadequate hand-washing facilities or behaviour – sinks blocked by other equipment, no soap, no disposable towels, no hot water, or staff simply not washing hands at critical moments.
Temperature abuse – fridges holding food above 5°C, hot-holding below 63°C, or no documented monitoring.
Cross-contamination risk – same boards/utensils used for raw meat and ready-to-eat foods, allergens not segregated.
Missing or expired Certificate of Acceptability – operating without a current COA is a criminal offence under R638.
Pest activity or harbourage – rodent droppings, fly evidence, gaps under doors, no documented pest control programme.
Cleaning chemicals stored with food, or chemicals without MSDS / labels.
Food handlers without R638 Person in Charge training – or training records that cannot be produced.
Structural disrepair – peeling paint, cracked tiles, broken ceiling panels above food prep, condensation dripping onto food.
No traceability or recall procedure – products cannot be traced one-step-back, one-step-forward.
No internal audit or self-inspection programme – meaning hygiene only ever gets a “real” check when an external auditor walks in.

ASC’s full Top 10 Most Common Hygiene Audit Findings and Solutions article goes into each of these in depth with corrective-action guidance.

8. How long does a hygiene audit certificate last?

Under ASC’s system, certificate validity is tied to performance:

Platinum (95%+) – 12 months, with potential unannounced inspection before expiry
Gold (85-94.9%) – 12 months, with potential unannounced inspection
Silver (80-84.9%) – 6 months, with re-audit option to upgrade
Bronze (70-79.9%) – 3 months, with re-audit option to upgrade
1-Star (<70%) – no certificate; re-audit within 28 days
Critical failure – certificate suspended until corrective actions verified

Note that this is separate from the statutory Certificate of Acceptability issued by your local authority under R638. The COA is the legal licence to operate; the ASC hygiene certificate is independent third-party recognition that you go beyond the minimum.

9. How much does a food hygiene audit cost in South Africa?

Hygiene audit pricing depends on facility size, complexity, location and whether laboratory testing is included. A typical price range in South Africa in 2026 is R3,500 to R25,000 per site per audit, with most single-site restaurant audits falling in the R6,000 to R12,000 range. Multi-site programmes and supplier-qualification audits are usually priced per audit with a volume discount.

For a full breakdown of pricing structures, what’s included, and why a “cheap” audit is often the most expensive mistake a food business can make, see our dedicated post: The True Cost of a Food Hygiene Audit in South Africa (vs The Cost of Non-Compliance).

10. Why hygiene audits matter more in 2026 than ever before

Three forces have pushed food hygiene in South Africa into urgent focus.

10.1 The 2024-2025 spaza shop foodborne illness disaster

Between September and November 2024, 890 foodborne illness incidents were reported across all provinces of South Africa. At least 23 children died in Gauteng alone after eating snacks bought from spaza shops, with the National Institute for Communicable Diseases attributing many deaths to Terbufos – an organophosphate pesticide registered only for agricultural use that had infiltrated informal food outlets as illegal “street pesticides” for rodent control. The crisis was declared a national disaster, prompting President Cyril Ramaphosa to order:

All food handling outlets – including spaza shops – to register with their municipalities within 21 days from 15 November 2024
Closure of non-compliant facilities
The death of any child aged 12 or younger to be classified as a notifiable condition
Mass inspections of informal food traders

10.2 Insurer, retailer and corporate procurement pressure

Major South African retailers (Pick n Pay, Shoprite, Woolworths, Spar, Massmart, Clicks, Dis-Chem), corporate procurement teams and insurers increasingly require independent hygiene audit evidence from suppliers and tenants. A current hygiene certificate is becoming a default condition of doing business.

A single TikTok or Twitter post of a roach in a kitchen or contaminated food can erase years of brand equity in 48 hours. Hygiene audits are now a brand-protection investment, not just a compliance cost.

11. How to choose the right hygiene auditor

Not all auditors are equal. When selecting a partner, verify:

Accreditation – is the auditor SAATCA-registered? Is the firm a recognised training and audit provider (e.g. FoodBev SETA)?
Auditor qualifications – formal degrees in food science, microbiology, environmental health or related; lead auditor certification (ISO 22000 / FSSC 22000 / BRCGS / GLOBALG.A.P.); annual refresher training
Methodology – risk-based, evidence-based, with laboratory verification capability
Technical review process – does every report pass through a senior reviewer before release?
Independence – no conflict of interest between auditing and selling consulting “fixes”
BBBEE status – ASC is BEE Level 1 with 135% procurement recognition
International experience – South African food businesses increasingly export, supply multinationals or import. Cross-border audit experience matters

ASC ticks every one of these boxes. For the full decision framework, read How to Choose a Food Hygiene Auditor in South Africa.

12. Frequently asked questions

Is a food hygiene audit a legal requirement in South Africa?

The audit itself is not a statutory requirement – but compliance with R638 of 2018 is, and a hygiene audit is the most rigorous way to verify that compliance. An EHP inspection by your municipality, which determines whether you receive a Certificate of Acceptability, is the legal touchpoint; a third-party hygiene audit is the gold standard that gives you confidence ahead of (and after) the EHP inspection.

What is the difference between a hygiene audit and an EHP inspection?

An EHP (Environmental Health Practitioner) inspection is a statutory check by your local municipality against R638 to issue or maintain your Certificate of Acceptability. A third-party hygiene audit (like ASC’s) is voluntary, deeper, evidence-based, includes lab testing, produces a scored rating with a corrective-action plan, and is recognised by customers, retailers and insurers.

How often should we conduct a hygiene audit?

At least annually as a minimum, and many high-risk facilities (manufacturing, healthcare kitchens, large caterers) audit every 6 months. ASC’s rating system also dictates re-audit timing – for example, a Bronze rating expires after 3 months.

Can a hygiene audit cause my facility to be closed?

A third-party audit cannot directly close your facility – only a regulator (EHP, NRCS, DALRRD) can do that. However, if an ASC audit identifies critical findings such as pathogens on Zone 1 surfaces, we have an ethical obligation to ensure those risks are addressed, and we will recommend immediate corrective action.

Do you audit informal traders and spaza shops?

Yes. Following the 2024 spaza shop crisis, ASC actively supports informal traders and spaza shops with R638 readiness reviews, Person in Charge training and structured hygiene audits to help them meet municipal registration requirements. See our spaza shop COA inspection guide.

Do you offer audits outside Gqeberha and the Eastern Cape?

Yes. ASC conducts hygiene audits across all nine provinces of South Africa and has audited facilities internationally. Contact us with your location for arrangements.

What happens if we fail the audit?

A failed audit is not the end. You receive a detailed corrective-action plan, a re-audit recommendation (typically 28 days for a 1-star outcome or 90 days for a Bronze upgrade), and – if you wish – ASC’s consulting team can help you implement the corrections.

Is the audit confidential?

Yes. Every ASC audit is conducted under NDA. Results are not shared with third parties without your written consent. Facilities that achieve Bronze or higher can opt in to ASC’s public Hygiene Audit Client Database as a marketing benefit.

Ready to book your food hygiene audit?

ASC Food Safety Consultants conduct food hygiene audits and certification across South Africa. With over a decade of auditing experience, SAATCA accreditation, BBBEE Level 1 status (135% procurement recognition), in-house laboratory partnerships, and a client base spanning national restaurant chains, manufacturers, retailers, hospitality groups and corporate cafeterias, ASC is the partner that South African food businesses choose when they want a hygiene audit that protects their customers, their brand, their licence and their bottom line.

📞 +27 41 004 0382 📧 info@ascfoodsafety.com 📍 14 Brickmakers Kloof Rd, South End, Gqeberha (Port Elizabeth), 6001

Request a Hygiene Audit →

Cluster guides:

Existing ASC pages:

Continue to Our Hygiene-Audit cluster

Engage ASC for your hygiene audit

ASC Food Safety Consultants delivers SAATCA-accredited, risk-based, microbiologically-verified food hygiene audits with the published ASC 5-Star Hygiene Certification. National coverage from our Gqeberha base. BBBEE Level 1, 135% procurement recognition.

Request an Audit Quote →

📞 +27 41 004 0382 | 📧 info@ascfoodsafety.com | 📍 14 Brickmakers Kloof Road, South End, Gqeberha (Port Elizabeth), 6001