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Dear Valued Client

We are proud to announce the launch of a Laboratory Information Management System (LIMS) at our Chemistry Laboratory on 01 September 2014. As indicated by the name, this means all laboratory information (including customer information, sample information, records of instruments, analysts performing tests, methods used for a specific test, as well as approval of the sample’s test results) will be captured and managed electronically, improving traceability and efficiency.

 
HOW DOES THIS AFFECT YOU AS A SWIFT SILLIKER CUSTOMER?
   
THE LAB’S ACCREDITATION STATUS IS UNAFFECTED  
 

Careful attention has been paid during the design and development of the LIMS parameters to ensure compliance with regulations and requirements of our accreditation body, SANAS, and ISO IEC 17025.

 
TEST METHODS REMAIN UNCHANGED  
 

No changes to the way tests are being done or methods being used.

 
CERTIFICATES OF ANALYSIS (COA’S)  
 

Aside from the new look (minor cosmetic changes), the information detailed in the Chemistry COA remains in essence unchanged, except for the following:

  • Results are now reported per sample, i.e. a separate report (with unique COA number) is issued for each sample.
  • Multiple samples on 1 sample submission form will still be logged/grouped in one project, and this Project Number will reflect on each of the individual COA’s, giving you traceability of projects/groups of samples
  • For enquiries: When querying a result of a specific sample, we encourage you to quote the unique COA number (shorter numerical number) for easiest reference.
  • Only one signature will appear on the COA in future. The automated LIMS process requires 2 mandatory levels of approval (firstly by the analysts on the tests, and secondly by the SANAS approved authorised signatory). For simplicity only the final signature will be displayed on the COA.
 
SUBMISSION OF SAMPLES  
 
  • To fully utilize the benefits of LIMS, we request and encourage customers to submit test requests to the laboratory electronically.
  • Customers who are not specifically required to use their own sample request forms, are requested to use Swift Silliker’s sample submission form (available from Chemistry Customer Service or on our web-site www.swift.co.za) and to submit it to the laboratory via e-mail (prior to the arrival of samples where possible). Electronic requests can be forwarded to za-chem@mxns.com. This will fast-track the sample registration process, meaning that analyses will start within a shorter period from the time of sample receipt. It also means that your results will be released quicker!
  • It is of extreme importance that the sample descriptions and details given by you are correct, to ensure correct reflection thereof on the Laboratory Report (COA).
 

To ensure that YOU benefit fully from the improved efficiencies and advantages associated with the implementation of our LIMS, we encourage you to CONTACT US should you need any further information or assistance with sample request forms or test reports, or if you experience ANY problems during the roll-out period.

 

Please contact the Technical Specialists in our Chemistry Customer Service Department:
Telephone: 011 805 4310
E-mail: za-Chem@mxns.com
Chemistry SARF (Sample Analysis Request Form)

 

Swift Silliker has 23 years' experience offering Food Quality and Safety solutions.

We have recently revamped our service offering and are proud to announce new tailor-made packages to provide you with a one-stop solution for all your food/product safety and quality requirements.

Any or all of the services on the right can be packaged into a customized plan for you.

For more information download our Food Quality and Safety brochure or contact our Customer Service on:

• CAPE TOWN:   021 683 8436
• MIDRAND:        011 805 4310

ANALYTICAL SERVICES
Virus Detection

Foodborne infections are a major health issue from both a technical and regulatory perspective. Norovirus GI/GII and Hepatitis A are the principal cause of gastroenteritis in developed countries, and are commonly linked to the consumption of contaminated food and beverages. For years, difficulties in propagating viruses in cell cultures greatly hindered their detection in food. Advanced molecular approaches have considerably improved detection, with Real Time (RT) – PCR becoming a standard method worldwide.

Services offered by Mérieux NutriSciences
Employing RT-PCR (ISO/TS 15216), Mérieux NutriSciences offers fast and reliable testing for Norovirus GI/GII and Hepatitis A testing in the following matrices:

Drinking water
  Food Contact Surfaces
  Fruits
  Herbs and spices
  RTE products
  Shellfish
  Vegetables
  Significant Information:
  During 2012, 50% of foodborne illnesses in the USA were due to viruses.  
  During 2012, 30% of foodborne illnesses in Europe were due to viruses.  
  In 2013, 48 virus alerts were reported in Europe. Among them, 38% were found in fruits, and 62% in mollusks.  
       
  Known Causes of Foodborne Illness in the USA (2006-2010):
  Norovirus - 49%  
  Bacteria - 40%  
  Chemicals - 6%  
  Other/Multiple - 4%  
  Parasites - 1%  
  Product contact surfaces  
       
  Causes of virus alerts in Europe (2013):
  Norovirus GI/GII - 6%  
  Hepatitis A virus - 31%  
       

Within the Mérieux NutriSciences group we provide a wide range of services related to virus detection, ranging from routine surveillance to food handlers to meet hygiene requirements.

For further information contact Megan Smith on +27 21 683 8436 or email Megan at megan.smith@mxns.com with your specific queries and we will facilitate the shipment of your samples to our Global Network.

MXNS has 7 International applied R&D Centres serving personal care & cosmetics industries.

SERVICES AND SKILLS
REGULATORY CONSULTANCY
Risk Assessment of Raw Materials and Finished Products
Product Information File (PIF)
Review of labeling
Material Safety Data Sheets
Consulting service for Cosmetic Products in European Regulation
Cosmetic Product Notification Portal (CPNP)
   
ANALYTICAL SERVICES
Prohibited residues
Verification of restricted substances
Preservatives
UV filters
Active principles
Fragrance characterisation
Allergens
Physical-Chemical characterisation (SEM, FTIR, Microscopy)
   
IN VITRO SAFETY EVALUATION
Years of practical experience in the application of biochemical and in vitro testing methods
       
  Key Figures:
  Mérieux NutriSciences Personal Care & Cosmetics services over 1,000 clients  
  The 5 market leaders in cosmetics trust Mérieux NutriSciences with their testing and research needs  
  Hundreds of types of analyses and tests are offered  
  More than 800 employees are dedicated to Cosmetics and Personal Products  
    Top Level Quality Accreditations:  
    EUROPE - ITALY  
  for Good Laboratory Practices (GLP) granted by the Italian Health Ministry since 1999, for hundreds of tests  
  for Good Manufactory Practices (GMP) granted by AIFA (2008)  
  ISO 17025: 2005 by ACCREDIA as laboratory operating in compliance with UNI CEI EN ISO/IEC 17025, since 1993  
  ISO 9001: 2008, since 1999  
  ISO 14001: 2004, since 2006  
    EUROPE - FRANCE  
  ISO 9001: 2008  
  ISO 17025: 2005 by COFRAC  
    BRAZIL  
  for Good Laboratory Practices (GLP) by INMETRO (Brazil) since 2000  
  or Good Laboratory Practices (GLP) by OECD (Netherlands Inspectors) since 2002*  
  by the Association for Assessment and Accreditation of Laboratory Animal Care (AAALAC) since 2010  
  ISO 17025  
    * OECD Mutual Acceptance of Data (MAD) for Industrial Chemicals and Biocides/Pesticides, since 2011.  
       
Wide panel of in vitro validated assays using cell models and 3D human reconstructed tissues
GLP quality standard firmly rooted throughout the entire organisation
Continuous updating and reactivity in applying new analytical approaches
Integrated Testing Strategies (ITS)
  - in vitro dermal irritation and corrosivity
  - in vitro ocular irritation
  - in vitro skin sensitisation
  - in vitro genetic toxicity
  - in vitro phototoxicity and cytotoxicity
   
CLINICAL AND SAFETY EFFICACY
Over 15 years of experience of cosmetic products, over 3,000 test/year
Highly trained staff
Cutting-edge equipment in conformity with international standards
Collaboration with universities and medical specialists
Experimental test design based on customer need
Consultancy on protocols to support specific claims
Data monitoring and biostatistics expertise
SENSORY AND CONSUMER RESEARCH
Worldwide Offer
The largest Panel of Sensory Experts in Europe
Your Sensory & Consumer Research Outsourcing Partner
30 years of experience in Consumer and Sensory Research
Combined Marketing and R&D approaches
Expertise in many products categories
   
MICROBIOLOGY
Challenge Tests
Evaluation of the anti-microbial activity
Microbiological analysis
Oral, skin and gut microflora monitoring
   
PRODUCT STABILITY
Customised analytical plans to evaluate the shelf life based on international guidelines
PAO (Period After Opening)
In Use Testing
Light stability of finished products
Photo stability of chemical UV filters
Interactions between Packaging and Product
   
ENVIRONMENTAL PROTECTION
Ecotoxicology and biodegradability tests
A full offer of GLP studies on aquatic and terrestrial organisms and plants
Ready biodegradability tests
Application of most recent guidelines (OECD, EPA, OPPTS)
Experienced team of scientists and technical personnel
Dose verification and stability tests during studies
   
  For further information contact Megan Smith on +27 21 683 8436 or email Megan at megan@swift.co.za with your specific queries and for shipment of your samples to our Global Network.
Jul - Sep 2014 Training
Click on the links below to download PDFs

2014 Training Planner

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Five new training courses
Read more by clicking on the images below

These courses have been developed because of popular demand and to address specific frequently asked questions.

Dates for these courses can be viewed on our 2014 Training Planner. The courses can also be presented on-site at our your facility, please contact us to request a booking form.

This workshop offers an in-depth overview of HACCP (Hazard Analysis Critical Control Points) and its relationship to Good Catering Practices.

The training will be beneficial to those with exposure to hygiene systems in a catering/hospitality environment who wish to acquire a more in-depth, up-to-date understanding of HACCP.

Practical exercises and case studies will reinforce key points towards applying HACCP and Good Catering requirements. Opportunities for in-class discussions will address concerns, examples and improvements to current systems.

Food defence, biovigilance and bioterrorism have become a topic of great concern and discussion since the publication of PAS 220:2008 and the ISO/TS 22002-1:2009. PAS 96, is the publicly available standard that provides broad guidelines in order to assess and reduce the risk to the business and to relieve the effect of an attack should it happen.

ISO 14001:2004 sets out the criteria for an environmental management system that can be implemented by any organisation, irrespective of its activity or sector.

By adopting ISO 14001:2004 management, employees and external participants will be assured that the environmental impact is being measured and improved.

The course will provide an overview of ISO 14001:2004’s purpose and requirements.

This introductory training is interactive and incorporates visual examples that will create an understanding and buy-in towards successful implementation and maintenance of the system.

This workshop offers an in-depth overview of the labelling requirements as stipulated in R146:2012. A brief overview of international requirements will be addressed.

The training will be beneficial to those who have some exposure to labelling requirements, but who wish to acquire a more in-depth, up-to-date understanding.

Practical exercises and case studies will reinforce the key points towards the application of labelling regulation requirements. Opportunities for in-class discussion will allow concerns, examples and improvements to current systems to be addressed.

Food Allergens are an ongoing concern for the food and related industries. During this course we will provide guidance towards the implementation of an Allergen Management Programme, including conducting of an allergen risk assessment, production scheduling an validation of cleaning methods.

Practical exercises and case studies will reinforce the key points towards the successful implementation of Allergen Management Programme.

Opportunities for in-class discussions will allow concerns, examples and improvements to current systems to be addressed.