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We are pleased to announce that we have extended our scope of accreditation (SANAS; ISO17025) of our Chemistry laboratory in Midrand to include the following additional tests:
     Density (beverage products)
     Non protein nitrogen on Dairy Products
     Casein (by calculation) on Dairy Products

The following tests are also now offered locally:
     Full fatty acid profile (including trans fatty acids)
     Glycaemic Carbohydrates (by calculation)

We now no longer have to send your samples for these analysis to our network of Silliker laboratories in Europe as we are now able to test these in our Midrand laboratory as accredited methods.

Furthermore bringing these tests to Midrand also have the following benefits for all our customers:
     Faster results!
      – Samples no longer have to be shipped.
      – Faster release due to data automatically entered into our
         system from login to completion.
     Reduced costs
      – No shipment costs to Europe!
      – Competitive cost for local testing

Contact us


Monique Visser on +27 21 683 8436
or email Monique at


Merilyn Govender / Christa Buys
on +27 118054310 or email Merilyn/Christa
at /

The British Retail Consortium (BRC) was formed in January 1992 when the British Retailers’ Association and the Retail Consortium merged.

The BRC Global Standard for Food Safety was first published in 1998 and was known as the BRC Food Technical Standard and Protocol. The objective was to put in place necessary safety, quality and operational criteria for a food manufacturing organisation, in order that it could meet legal compliance and protect the consumer.

As a leading safety and quality certification programme, the BRC Global Standard is used in more than 123 countries.

The standard provides a framework within which food manufacturers can produce safe food and manage product quality. Certification against the standard is recognised by many retailers, food service companies and manufacturers around the world when assessing their suppliers’ capabilities.

The layout and content allow for company premises, operational and documented systems to be assessed by a certification body against the requirements of the standard.

Since it was first published, the BRC Global Standard has been regularly reviewed to keep abreast of food safety developments.

The latest revision of BRC Global Standard, Issue 7 was published on 7 January 2015 and will come into effect on 1 July 2015. Issue 7’s development followed extensive consultation in order to understand stakeholder requirements and involved a review of evolving issues in the food industry.

The requirements of BRC Global Standard for Food Safety, Issue 6 have been extensively revised. Changes include:

Additional fundamental requirements
New clauses
More emphasis on:
     labelling and changeovers
A modular approach to certification
Grading criteria
BRC global markets aligning with GFSI programmes
Audit protocol.

Swift Silliker has developed two courses to address the recently published BRC Global Standard for Food Safety, Issue 7. These are:

Implementation of BRC 7 Global Standard for Food Safety Requirements

The course will provide an understanding of layout and content, will interpret requirements, protocols and the audit process.

Duration: 2 days

Conversion from Issue 6 to Issue 7

The course will equip delegates with a comprehensive understanding of the changes to – and the impact on – the existing food safety system and their implementation.

Duration: 5 hours

Conversion from Issue 6 to Issue 7
12 February Rondebosch
31 March Midrand
14 April Paarl
20 April De Doorns
Implementation of BRC 7 Global Standard
for Food Safety Requirements
12-13 March Citrusdal
15-16 April Paarl
21-22 April De Doorns
Apr-Jun 2015 Training
Click on the links below to download PDFs

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