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Food safety is an issue that will always be on consumers’ minds.
Recently, the Global Food Safety Initiative (GFSI) fully recognized FSSC 22000 as a new food safety standard. FSSC 22000 incorporates many of the principles of other GFSI approved food safety standards. This allows organizations that achieve FSSC 22000 certification to meet the requirements of several global retailers or major branded food companies under a single, internationally recognized food safety management system.

FSSC 22000 presents one of the most comprehensive approaches to a food safety management system for those engaged in the manufacturing of food items. Because of its basis in ISO 22000:2005, the new standard seamlessly integrates into other quality management systems such as ISO 9001, ISO 14001 and OHSAS 18001, making it an integral part of any food manufacturing organization’s ability to improve quality and ensure safety.

The introduction of FSSC 22000 marks a major step closer towards a single, internationally accredited and recognized superior food safety standard. It combines the ISO 22000:2005 Food
Safety Management standard with the Publicly Available Specification (PAS) 220:2008 and other additional requirements.

In short a few of the core elements that makes up FSSC 22000:

The scope focuses on control measures that are implemented to ensure that processes are in place to meet customer and regulatory food safety requirements.

Normative Reference:
This refers to materials that can be used to determine definitions associated with terms and vocabulary used in the ISO standard document.

Terms & Definitions:
In an effort to maintain consistency the rationale behind the terms and definition section is to provide clarity of terminology and promote the use of a common language.

Food Safety Management System:
In the food safety management system section, the emphasis is on establishing, documenting, implementing and maintaining an effective food safety management system. This includes procedures and records that are needed to ensure effective development, implementing and updating of the food safety management system.

Management Responsibility:
The section on management responsibility outlines the commitment of top management to the implementation and maintenance of this safety management system. Assigning a team manager and team, setting clear policies, goals, emergency contingency plans and responsibilities, along with establishment of effective communication mechanisms within the organization and with suppliers or customers are key elements. Regularly scheduled management reviews ensure that top management is made aware of the status of the system and that actions are authorized to correct non-conformities and continually improve the food safety management system.

Resource Management:
An effectively implemented this system requires that management provide adequate resources, budgets and personnel to effectively run the system. Scheduled, documented training and evaluations of personnel and provision of a safe work environment and infrastructure are crucial to the continuity of the system.

Planning and Realization of Safe Products:
This section incorporates the elements of Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Point (HACCP). Adequate PRP’s (prerequisite programs - e.g. training, cleaning and sanitation, maintenance, traceability, supplier review, control of non-conforming product and recall procedures) are required that address general requirements to provide a foundation for the production of safe food.

Validation, Verification and Improvement of the Food Safety Management System:
In order to maintain and demonstrate the effectiveness of the food safety management system, the organization must validate that all assumptions used within the system are scientifically sound. In addition, the organization must plan, conduct and document regular verification of all components of the system to evaluate whether or not the system is operating as designed or if modifications are needed. The verification must also form part of a continual improvement process whereby the organization reviews verification.

FSSC 22000 combines the benefits of a business management tool linking food safety and business processes with the ability to meet growing global customer requirements for a GFSI recognized supplier food safety system certification. FSSC 22000 stipulates measurable senior management commitment and requires organizations to analyze customer requirements, define processes and demonstrate consistent control over identified hazards, updating and improving the system to adapt to changes in process, requirements or regulations. It provides real value to an organization irrespective of size or complexity and levels the playing field for suppliers and buyers throughout the food chain and around the world.

Kleyn Begin’s Internal Audit was completed on 31 August 2015. An External Audit will be conducted no later than Feb 2016.

KLEYN BEGIN – Installation of Food Safety Management System

This serves to confirm that Camian Quality Consulting has been contracted by Kleyn Begin to assist Kleyn Begin to design, develop and implement a Food Safety Management System that conforms to the requirements of the International Food Safety System Standard FSSC 22000.

A project plan was established and the project commenced in late 2014 with scheduled completion by end September 2015. The project has currently progressed to a point where system management procedures and prerequisite programmes are implemented.

The current focus of the project is on the development of the HACCP plan.
The company is scheduled for a certification audit to be conducted by the end of 2015.







food safety