Commitment to food safety


In our business, quality and food safety are non-negotiables. They are not just standards we measure and record, they are designed and embedded in everything we do – from farm to fork. This places consumer safety at the heart of every decision and action we take.

In 2018, we partnered with Stellenbosch University to launch the first Centre for Food Safety in the country. Through this partnership, we have access to the latest research and trends to ensure we consistently lead the way in the areas of food quality and safety.

We hold ourselves, and our suppliers and third-party manufacturing partners, to the same stringent standards. All our manufacturing sites conduct self-assessments against the Global Food Safety Initiative (GFSI) tool, as well as internal quality and food-safety standards. All our food factories are audited by an internal auditing body against the internationally recognised and independent Foundation for Food Safety Certification (FSSC22000), a GFSI-accredited scheme.

When we learn about an issue in the marketplace that might compromise the quality of a product or the safety of consumers, we act quickly and decisively. We conduct risk assessments in collaboration with experts and all our stakeholders to withdraw and recall affected stock. Once product has been recalled, we get to the root cause and then share our learnings across our manufacturing sites.

Hygiene regulations

Regulations that specifically provide for the certification of food premises were amended after the Listeria outbreak of 2018. Now every food manufacture and processing site must reapply for a certificate of acceptability. This is only awarded if basic hygiene requirements are met and the person in charge of the site has adequate knowledge of food safety, amongst other requirements.

Processed meats compulsory specification, HACCP regulations and amended regulations on microbiological criteria

Post the Listeria outbreak, several government departments began amending and/or introducing new regulations on processed meat. The National Regulator for Compulsory Specifications (NRCS) introduced the draft compulsory specification for processed meats, the Department of Health introduced the amended HACCP (hazard analysis and critical control points) regulations and tabled a draft of microbiological criteria for various foods, including processed meat.

HACCP regulations now make it compulsory for all processed meat facilities to have external certification by an accredited body. This is in line with other high-risk processing such as peanut butter manufacture, where this is also compulsory.

The Tiger Brands processing facilities for processed meats complied with these requirements within the stipulated timeframe.


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