1. All service providers/contractors must comply with relevant Legislated Requirements and Standards. Ask for which requirements must be met and proof of compliance. Remember your reputation can be affected by your service providers.

2. All service providers conducting activities on your site should have public liability insurance. This amount must be relative to the size and scope of the service provided or the industry treated.

3. All service providers must have a Certificate of compliance according to the Compensation for Occupational Injuries and Diseases act, 1993.

4. All service providers should have a track record servicing the food production industry (food service industry not sufficient). Ask for references and contact these organizations for their opinion of the service providers.

5. Ask for details of audit compliance such as retail audits. Remember it is always your responsibility to comply with audit requirements but a good track record from the service provider is a good indication.

6. Service providers/contractors may have certification for their products such as SANS 1828 for cleaning chemicals or SANS 10330:2007 for their HACCP systems. Ask for a copy of the certificate and ensure you validate this by contacting the relevant certification body as there is certificate fraud.

7. Make sure you know what your client/customer requires for the service you require. You cannot blame a service provider for not doing something if you were not aware you needed it. This will also help you ensure that you do not get something you do not need.

8. For pest control service providers:

  • A current registration “P” certificate from Department of Agriculture for all on site employees* of the Pest Control Company. NOTE: Certificate fraud has been experienced, therefore each certificate must be clearly stamped by the Dept of Agriculture and be valid for 36 months only.
  • Must have a valid (see date) Certificate of Registration from the Dept of Agriculture for the valid fields of pest control: e.g. Structural or Agricultural.

9. NOTE: Certification is personalized per employee. The presence of one Certificate for the “Company” does not illustrate competence of the service provider.

  • If the program requires fumigation, e.g. flour mills, then the contractor must have a registration certificate for Industrial Fumigation.

  • Insecticides & Rodenticides shall be environmentally acceptable & registered for use in SA. This registration must be indicated by the “L” number. The L-number refers to the relevant insect for which the insecticide is designed.

  • Pesticides should be applied in compliance with the provisions of SABS 0133, the Dept of Agriculture and local regulations concerning pesticide use.

10. For cleaning chemical suppliers:

There are SABS standards for cleaning chemicals. This SABS standard is for checking the quality of the product manufactured. This will assure that the chemical used is consistent and has the correct specifications. These are not legal requirements but a reputable supplier will comply with these standards:

  • SABS 1828:2000 for cleaning chemicals for use in the food industry

  • SABS 1853:2001 for Disinfectants and Detergent-Disinfectant for use in the food industry

11. There will be an SABS logo on the packaging but make sure you receive a copy of the permit which must be valid. Check the details with the SABS.

12. All disinfectants are legally required to be registered in terms of the compulsory registration requirements. The products are required to carry the compulsory registration number printed on the label. Ensure you validate this by going on to the SABS website.

13. For training providers

  • If you are registered for the Skills development levy, it may be in your best interest to use a training provider that is accredited with a Sector Education and Training authority (SETA). A list is always provided on the relevant website e.g.www.foodbev.co.za

  • There may be grants available for training so chat to the SETA about these options.

  • Using an accredited training organization is not YET a legal requirement but it can provide recourse if you are dissatisfied.

  • Make sure you are given details of the relevant unit standards for which they training provider is accredited. Accreditation is not a blanket registration – the training provider can only provide accredited training for those unit standards listed on the website.

  • Ask for details of the trainer’s CV to ensure they have experience in the food industry and the subject they are teaching.

14. For testing facilities/calibrations/laboratories:

  • It is always recommended that you use a SANAS accredited service provider. This means the competence of the organization has been verified by the South African National Accreditation Service.

  • Always request a copy of the accreditation schedule to verify the facility is accredited for service you require as accreditation is not a blanket approval but only for certain tests.

15. For all other service providers:

  • Check if the service provider is a member of their relevant association. This shows some accountability. Always validate this information.

  • Always ask for food industry references. (consider the sector experience as well)