The journey towards certification began in 2008, and certification in SANS 10330 (HACCP) was one of the milestones achieved in pursuit of the ISO 22000 certification.
Manufacturers in the food chain need to be able to demonstrate control of potential food-safety hazards, within both process and facilities, in order to ensure that food is safe at the time of human consumption. One of the features of Pieman’s operations is an on-site microbiological laboratory which enables frequent testing to ensure that all pies produced are of the highest standard and free from any microbial contamination. In addition, all products are metal-checked, ensuring the best quality for consumers.
Phillip Lowe, managing director of Foodcorp Pie Division, said, ‘We are honoured that Foodcorp Pieman’s Pies has been awarded ISO 22000 certification. It is a reflection of our commitment to consistently producing the best quality pie with the best quality ingredients.’
Effective communication of food safety procedures is one of the key requirements of ISO 22000. In order to meet this challenge, Pieman’s success is staff training and staff well-being. Programmes such as RPL, learnerships, Adult Basic Education and Training (ABET) and on-site primary health care facilities are all part of the process of obtaining a healthy work climate that produces consistent, safe, quality products.
