HACCP (Hazard Analysis and Critical Control Points) is a food safety quality control system which encompasses the entire food supply chain from raw material production to sourcing and handling, manufacturing and distribution and eventually preparation and consumption of the final product. HACCP aims to eliminate root causes of food contamination whether they be biological, chemical or physical in nature or due to faulty or absent procedures.
HACCP involves 7 principles:
SABS (South African Bureau of Standards) is an organ of state whose function is to establish scientific, technical standards which govern a range of industries, processes, products and services. These Standards are called South African National Standards or SANS for short. SANS ensure that a basic quality and safety standard is met and maintained by manufacturers, distributors and resellers for those products and services under discussion.
Legislation is given force and effect by SANS where applicable. Industries, processes, products and services must ensure they comply with the relevant SANS to be legal.
The SABS and its sister organisation NRCS (National Regulator of Compulsory Specifications) together ensure companies adhere to SANS by conducting spot audits. If non-compliance is discovered, the NRCS will issue a variety of consequences from simple fines to grounding the operations of non-compliers.