New SANS 10330:2020 Edition 3

The new edition of SANS 10330:2020 – Food Safety Management: Requirements for a Food Safety System based on Prerequisite Programmes and Hazard Analysis and Critical Control Point (HACCP) principles – is out, and features a couple of new requirements.

What’s new?

New definitions have been added to the standard, such as ‘competent’ and ‘documented procedure’, and an extra note has been included under the definition of ‘food handling organisation’, which addresses potential food safety hazards transferred from the origin-ingredient used to the final product.

There is more detail added to section 4, describing documentation requirements, and a few brand-new sections.

These include:

• Section 5.2, detailing requirements for a food safety policy;
• Section 6.3, on the training of staff involved in the development and maintenance of a food safety system;
• Section 8, describing general practices for food safety measurement and internal audits;
• Annex A is the best and brightest addition, as it is a table cross-referencing CODEX HACCP and the draft to make following the standard easier.

Lastly, there is a focus on the implementation of continuous improvement programmes in food-handling organisations in general.

The standard is available for purchase at https://store.sabs.co.za/. Should your company require any assistance in understanding the standard, or with the implementation of the requirements in your food safety management system, contact one of our food safety consultants at FACTS.