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Testing services – Chemistry
Food analysis: Genetically
Modified Organisms (GMO)
At the boundary between the agri-food industry and biological engineering, GMOs, or “genetically modified organisms”, represent a major societal and industrial stake.
Confronted with the issue of genetically modified organisms (GMOs), starting in the early 1990s, the European Union put in place a regulatory framework concerning marketing authorisation for GMOs based on the criteria set forth in Directive 2001/18/EC of the European Parliament and of the Council on the “Deliberate Release of Genetically Modified Organisms” into the environment.
This directive is supplemented by two regulations:
These two texts require the food and feed sector to manage the traceability of items of GMO origin throughout the entire production chain and to define the labeling requirements for products containing them.
Silliker Food GMO Testing Services
For further information contact Megan Smith on +27 21 683 8436
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New Chemistry Laboratory Launch 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.
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.