ASC Food Safety Consultants https://validator.w3.org/feed/docs/rss2.html Food testing labs in South Africa: what to test, how often and what to ask the lab Home The Difference Between GLOBALG.A.P. IFA 5.2, V5.3, & V5.4 How To Implement A Strong Food Safety Culture ? Build Powerful Internal & Supplier Auditors Who Safeguard Your Business Food Safety Training Calendar How to Achieve FSSC 22000 Certification: The Complete 15-Step Guide for V7 (2026) The 25 Most Common FSSC 22000 Non-Conformances – and How to Avoid Them FSSC 22000: Your Complete Implementation Partner for South African Food Manufacturers Food Safety and Food Quality Guidelines and Resources Food Safety Standards and Certification Schemes in South Africa New Codex Lead Limits for Spices and Herbs: What South African Blenders and Packers Must Do Codex Revoked Every MRL for Five Pesticides: What South African Exporters Must Check Now ISO 9001 and ISO 14001 in 2026: What a Certified South African Site Must Actually Do FSSC 22000 V7, BRCGS Issue 9, SQF Edition 9 and IFS Food 8: Which Version Applies to You in 2026 The Peanut Aflatoxin Code Rewritten: CXC 55-2004 After Twenty Years, and What South African Groundnut Handlers Must Change FSSC 22000 Implementation and Certification Readiness Consulting BRCGS Issue 9 training requirements: building a training matrix and proving competence FSSC 22000 V6 Additional Requirements Part 1 of 20: Summary of all the Requirements FSSC 22000 V6 Additional Requirements Part 2 of 20: Understanding the Scope and Food Chain Categories FSSC 22000 V6 Additional Requirements Part 3 of 20: Management of Services and Purchased Materials Overview FSSC 22000 V6 Additional Requirements Part 4 of 20: Product Labelling and Printed Materials Overview FSSC 22000 V6 Additional Requirements Part 5 of 20: Food Defence Overview FSSC 22000 V6 Additional Requirements Part 6 of 20: Food Fraud Mitigation Overview (Video-based) FSSC 22000 V6 Additional Requirements Part 7 of 20: FSSC Logo Use Overview (Video-based) FSSC 22000 V6 Additional Requirements Part 8 of 20: Management of Allergens Overview (Video-based) South African Food Legislation Decoded: The Ultimate 2026 Compliance Guide for Every Food Business How to Check an ISO 9001 Certificate Is Real in South Africa FSSC 22000 Version 7 Bio/Chemicals Document Templates Toolkit for Category K FSSC 22000 Version 7 Retail / Wholesale Document Templates Toolkit for Category F FSSC 22000 Version 7 Upgrade Handbook ISO 22002-100:2025 and FSSC 22000 Version 7: What It Means for Your PRPs FSSC 22000 V7 Transition Deadline: How to Find Your Real Upgrade Date FSSC 22000 Version 7: What Changed From Version 6, and When You Must Upgrade FSSC 22000 Version 7 Training in South Africa: Which Course Each Person Needs FSSC 22000 unannounced audit: how to stay audit ready on any day How often should you audit each area? Building a risk based internal food safety audit schedule Food safety objectives for FSSC 22000: examples that are measurable, owned and reviewed FSSC 22000 Training Requirements – From an Auditor’s Perspective FSSC 22000 Document Templates Toolkit for South African Food Businesses Glass breakage in a food factory: the clean up procedure, the glass register and audits Ingredient lists on South African food labels: the R146 rules for order, compound ingredients, water and QUID HIRA for a food factory: how to identify hazards and assess risks under ISO 45001 and the OHS Act How to write a cleaning schedule for a commercial kitchen that an EHP will accept FSSC 22000 Version 7 document control: the paperless way to stay current How to Cut Sugar in Drinks and Snacks: A South African Guide Pest control for restaurants and takeaways: what the contract, the file and the kitchen must show Cereulide and Bacillus cereus: Why Reheating Will Not Help When to review your HACCP plan: the triggers and how to run the annual reassessment GLOBALG.A.P. Water Risk Assessment for South African Farms