Agribusiness Export Awareness Workshop SABS Food & Health 23 February 2012 Presented by:

1. Agribusiness Export Awareness Workshop SABS Food & Health 23 February 2012 Presented by: Amit Raga

2. Overview • SABS – Structure • Conformity Assessment • Testing Activities • Proficiency Testing • Food Laboratory – Product Testing Capability • Food Laboratory – Labelling Legislation – Processed Fruit • Food Laboratory – Labelling Legislation – Processed Vegetables • Microbiology Laboratory • Pesticide Residue Testing • Certification Activities • Contact Details & Questions

3. SABS – Structure

4. Conformity Assessment • Conformity assessment can be understood as the processes used to demonstrate that a product, service or management system meets specified requirements. • Conformity assessment covers one or more of the following activities: • •Certification: where SABS gives written assurance that a product, service or management system conforms to specific requirements. • •Inspection: where SABS examines a wide range of products and report on such parameters as quality, fitness for use and continuing safety in operation. • •Testing: where SABS tests a product against specific criteria and reports on the results. These results are used to determine the performance of the product.

5. Testing Activities • Our testing activities provide an extensive array of testing, calibration, inspection and evaluation capabilities across a diverse range of technologies. • Our testing capability is the most extensive and comprehensive service of its kind in Southern Africa. • High priority is given to the accreditation of test and calibration laboratories. The most widely implemented accreditation is by SANAS (SA National Accreditation System) in terms of SABS/ISO/IEC 17025. • In many cases, specific activities are approved testing and/or inspection authorities for the Department of Labour, Department of Health, Medicines Control Council and the National Nuclear Regulator.

6. Proficiency Testing • A proficiency test (PT) is simply, a method that you may use to validate a particular measurement process. • At the SABS, we provide our clients with an unbiased analysis of measurement processes to enhance awareness of their technical competence and data integrity. All our programs are conducted in accordance with current quality guidelines and standards.

7. Food Laboratory – Product Testing Capability • Our testing activities provide an extensive array of testing, calibration, inspection and evaluation capabilities across a diverse range of technologies. • The SABS food laboratories offer chemical, microbiological and physical tests as well as evaluations and trials.

8. Food Laboratory – Labelling Legislation – Processed Fruit

9. Food Laboratory – Labelling Legislation - Vegetables

10. Microbiology Laboratory Tests

11. Chromatographic Services Methodologies • Two methodologies are followed when analysing for the presence of pesticides in a specific commodity namely the multi-residue approach and target analyses: • Multi-residue approach: • The multi-residue approach is divided in the following sub-methods and will include the pesticides indicated in the attached method profiles. • Multi-residue - GC: • If only one sample is submitted: R2250, 00 (VAT excl.) • If 2 samples are submitted together: R1500, 00/sample (VAT excl.) • If 3-5 samples are submitted together: R1150, 00/sample (VAT excl.) • If 6 or more samples are submitted together: R1000, 00/sample (VAT excl.) • Multi-residue - LC-MS/MS: • If only one sample is submitted: R2250, 00 (VAT excl.) • If 2 samples are submitted together: R1500, 00/sample (VAT excl.) • If 3-5 samples are submitted together: R1150, 00/sample (VAT excl.) • If 6 or more samples are submitted together: R1000, 00/sample (VAT excl.)

12. Pesticide List – LC

13. Pesticide List – GC Multi-residue

14. Certification • We provide certification and assessment services and training for all of the Food & Beverages processes, equipment, accessories, services and standards. Auditing and certification is undertaken using specialist assessors in this sector. • The following schemes are applicable to any food company that operates in the food supply chain: • HACCP (SANS 10330): Requirements for a Hazard Analysis and Critical Control Point System: This certification ensures that the companies systematically analyse, identify and control all the potential hazards at each stage of its production, storage and distribution cycle. • ISO 22000 Food Safety Management Systems: This certification ensures that the company not only complies with all requirements of HACCP but also ensures that the company has implemented a management system that delivers continuous processes improvement in order to meet customer requirements.

15. Certification • PAS 223 – Publicly Available Specification that was developed by the BSI and a group of multinational companies. The PAS 223 is aimed toward food contact packaging. • PAS 220 – Aimed toward food manufacturers and processors to determine the compliance toward PRP’s (Pre-Requisite Programmes) • These Food Safety Management Systems provide a competitive edge to sell locally or export products i.e. Meat, Egg, Beverage, Ready-to-eat meals, Pharmaceutical, Baked, Flavour, Additives, Milled, Dairy products. This also includes: Farming (Slaughtering included), Processing of vegetable and meat products with short and long-shelf life, Feed production, Catering, Services, Transport and storage, Chemical manufacturing, packaging material.

16. Certification • BRC Global Standard - Food: This Certification may be a requirement for exporters to UK retailers. The BRC Food Standard was developed to establish a criteria for the supply of food products and to act as key evidence for UK retailers and brand owners. • Product certification & marks • Bottled water of subterranean origin • Prepared water • Soft drinks • Medical devices • Fortification Premix supplier audits as per MOU – R1206 and R504. • Auditing premix suppliers • Random sample analysis by accredited SABS Pharmaceutical Chemistry Laboratory

17. Thank you Questions? Amit Raga Senior Manager SABS Food and Health Certification (012) 428 6760 072 157 88 44 Amit.raga@sabs.co.za