ALCOHOL BAN HAS MAJOR SUPPLY CHAIN CONSEQUENCES · 2020. 6. 15. · Cadbury Dairy Milk is calling on all South Africans to join forces to support orphaned and vulnerable children

MAY 2020

WORLD FOOD SAFETY DAY 2020 PROGRAMME

ALARM OVER PROPOSED CHANGES TO MEAT SAFETY ACT

ALCOHOL BAN HAS MAJOR SUPPLY CHAIN CONSEQUENCES

FOOD SAFETYMANAGEMENT SYSTEMSand COVID-19

www.fbreporter.co.za FOOD & BEVERAGE REPORTER | MAY 2020 | 1

News Briefs 4

Food Safety Management 8Systems and Covid-19

Alarm over proposed 10changes to Meat Safety Act

The NSPCA weighs in 12

World Food Safety Day 2020 13Programme

Insect Farming could help 14 give the earth a break

Branding & searing systems 16

Alcohol ban has major 18supply chain consequence

Pumping value into the 20dairy value chain

PHT Masterclass on cleaning 22and disinfection in the food industry goes virtual

Post-Covid-19 retail regeneration 24

MAY 2020 In this issue...

Lockdown regulations crushing 26SA metal packaging industry

Food processing in industrial 28complexes

The FreshSafe PET® success story 32

Engineering support for safe 34and efficent foodbev production and handling

High profile kitchens team 37up to help fight hunger Showcase 38

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2 | MAY 2020 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za

EDITORIAL

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Flavour & Fragrance Industry.

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Publisher Food Risk Forum

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Managing EditorBridget Day

[email protected] 027 5454

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If there is one thing I am more convinced of than ever, it is the resilience of the South African people.

The volume of innovation coming from industry has been remarkable. The obvious move was to digital platforms for meetings, webinars, and announcements. Business has embraced those with surprising agility, and the swing towards online training and virtual conferences has followed swiftly, with many training companies now rolling out many, if not all, of their courses online.

We have seen the rise in supply chain management tools for monitoring, digital payment solutions, online ordering and delivery platforms, virtual audits and so much more. The food industry has been just as agile in its response to the changes forced upon us by the lockdown measures and regulatory restrictions.

Without a doubt there have been many challenges in the weeks past, and most likely in the weeks ahead. The decisions from authorities have not always been warmly welcomed, especially in the case of restrictions to alcohol and tobacco products.

Yet, if we choose to focus on the positive, one doesn’t have to look far to see the amazing response of industry and individuals to the desperate levels of need we have seen in the country during this time. Every day there seems to be another business pledging money to support the solidarity fund, another company donating food or other products to the needy.

There may certainly be a lot that is wrong in the world right now. But along with that, there is undoubtedly so much that is right.

Stay safe, stay warm,Bridget

You can reach me at [email protected]

Do not judge me by my success,judge me by how many times I fell down

and got back up again

Nelson Mandela



BRIEFS

Cadbury Dairy Milk is calling on all South Africans to join forces to support orphaned and vulnerable children by facilitating their right to play. For a limited time, when you purchase one of five 80g or 150g Cadbury Dairy Milk variants, wrapped in special edition sleeves, you will help give the precious gift of childhood by contributing towards R1-million worth of educational toys, books and games, to orphaned and vulnerable children across South Africa.

Play is vital to a child’s development. Human potential and parenting expert, Nikki Bush, says, “Our children are our nation’s most important and most neglected asset. We need to change this, and play is one of the most profound ways in which to do so.”

“At a time when inspiring goodness is key, we want to offer South Africans an opportunity to help enrich the lives of orphaned and vulnerable children across our country.’’ Lara Sidersky, Mondelez SA Category Lead for Chocolate.

SOS Children’s Village will, again, be one of several beneficiaries that Cadbury Dairy Milk is partnering with for this initiative. This independent, non-governmental organisation offers family-like care for children and young people who have lost, or are at risk of losing, parental care.

Look out for the participating Cadbury Dairy Milk variants, in both 80g and 150g, including Milk Chocolate, Top Deck, Mint Crisp, Whole Nut and Fruit & Nut, which have started to filter into major retailers nationwide. Available while stocks last

While at home our children have limited access to technology and online schooling, but with educational toys, books and games they can continue learning while having fun. Play heals the body and mind, and laughter heals the spirit. It gives the children an opportunity to practice what they want to be and do in life. There is no limit to their imagination, and they should be encouraged daily to exercise this superpower.’’ Says Mandy Daniels, SOS Children’s Villages Programme Development Co-coordinator.

HEINEKEN SOUTH AFRICA EXPANDS AVAILABILITY OF HEINEKEN® 0.0 TO MEET CONSUMER INTERESTHEINEKEN South Africa’s alcohol-free* beer Heineken® 0.0 will now be more widely available with the new addition being selected Woolworths Food stores, giving consumers more beverage choice.

“Globally, HEINEKEN has seen strong growth in the alcohol-free segment and expects this to continue, driven by the global cultural trend of living a balanced, healthy lifestyle. Heineken® 0.0 gives consumers a choice for all their drinking occasions, without compromising on quality. Locally, we have seen an increase in alcohol-free beer sales, making it even more important to match this growing demand by making Heineken® 0.0 available through our valued retail partner stores,” says Jason Cox, Sales Director at HEINEKEN South Africa.

This means Heineken® 0.0 is now available from an even greater range of retailers, including grocers such as Pick n Pay (with an increased grocery footprint), Checkers, Spar, OK Foods, President Hyper, and wholesale partners such as Makro and Norman Goodfellas . As a sign of the times, there is an increased focus on existing online platforms such as Takealot.com and Bottles App. Heineken® 0.0 is also available on restaurant menus for takeaway. www.heinekensouthafrica.co.za

CADBURY DAIRY MILK GIVES THE GIFT OF CHILDHOOD


Produce Marketing Association (PMA) has hired Lianne Jones, a produce and floral industry veteran with extensive global experience, as the new Country Manager for PMA in South Africa. Jones’s background includes nearly 20 years of marketing, sales, category management, account management and business development with companies such as Zespri International Limited, the Chilean Fresh Fruit Association, and Asda/International Produce Ltd., a U.K. subsidiary of Walmart.

As PMA’s new Country Manager in South Africa, Jones will focus on providing member value, attracting and retaining members, and building strategic partnerships to help grow the

produce and floral industry. Jones will oversee all PMA events and activities in South Africa, including Fresh Connections: Southern Africa, PMA Fresh Talks initiatives, and will support execution of Fresh Summit, PMA’s annual convention and expo which takes place in various locations in the United States.

She will also serve as PMA’s primary liaison with members, government agencies and other stakeholders in Southern Africa, as well as PMA’s South Africa Country Council. The council is comprised of industry leaders from across Southern Africa’s produce and floral supply chain. They serve on a volunteer basis, providing input, guidance and serving as strategic thought partners to help PMA achieve its mission and vision. For more information, visit www.pma.com

PepsiCo has announced that Tertius Carstens, current CEO of Pioneer Foods, has been appointed CEO of PepsiCo Sub-Saharan Africa (SSA) with immediate effect. This follows the US$1.7Bn acquisition of Pioneer Foods in March 2020.

The Sub-Saharan Africa headquarters will be based in South Africa, which the company plans to leverage to expand and drive profitable growth across the region, an integral part of fulfilling PepsiCo’s ambition to become Africa’s leading food and beverage company.

“Tertius is uniquely qualified and experienced to lead our Sub-Saharan African operations with a strong track record in the FMCG sector and African markets. His appointment is a major step in enabling the integration of Pioneer Foods into PepsiCo and the successful execution of our Sub-Saharan African growth strategy,” said Eugene Willemsen, CEO of PepsiCo Africa, Middle East and South Asia (AMESA).

An engineer by qualification, Carstens was appointed as Pioneer Foods CEO and Executive Director in 2017. He is a seasoned executive with 25 years’ experience and a proven track record in the FMCG industry and the African market. He has been instrumental in the development of the Group’s Joint Ventures which span the African continent.

BRIEFS

TERTIUS CARSTENS APPOINTED NEW CEO FOR PEPSICO SUB-SAHARAN AFRICA

Iconic brand Hulett Sugar will be getting a makeover from next month. The brand has a 128-year legacy and has evolved over the years to be one of South Africa’s most recognisable consumer brands.

The brand will retain its colour use, but has introduced a new “wave” into the iconography which signals a greeting and familiarity with consumers. The Proudly South African logo will now also be included on all packs, stressing the legacy of the sugar brand and its official partnership status with Proudly South African.

Tongaat Hulett’s CEO, Gavin Hudson, said that the new branding would begin on white and brown sugar packs and find expression into other categories in due course.

“Ours is one of the most powerful and recognisable consumer brands in the country, and we felt it was time that we refreshed and modernised our look. Our corporate brand has also recently introduced a new corporate logo which brings us closer to our sugar brand, and more importantly, the company itself has had a major structural makeover to position itself for a sustainable future.

“We are delighted that this new look will be introduced from the middle of next month. The new look will enable our products to stand out on shelf, and communicate a fresh look for our consumers.”

ICONIC SOUTH AFRICAN BRAND GETS A MAKEOVER

PMA HIRES NEW COUNTRY MANAGER FOR SOUTH AFRICA


NEWS

MERCHANT CAPITAL THROWS EMBATTLED RESTAURANTS A LIFELINEAlternative lender Merchant Capital has launched an innovative short-term finance product to give the hard hit restaurant sector a much-needed injection of working capital to help ease the economic impact of the national lockdown regulations.

The product, RE-BOOT, will allow successful applicants to buy stock, pay wages, boost deliveries, deep clean and any other necessities in the weeks to come, says Merchant Capital Co-founder and Chief Relationship Officer, Ryan Cohen.

This product will be available to restaurant businesses with an average pre-COVID monthly card turnover of R300 000 or more, and will provide capital at regular intervals, based on an assessment of the restaurant’s delivery/take-away revenue growth week by week. To qualify, businesses will either have had to offer delivery pre-COVID, or have added a delivery offering since the relaxing of lockdown.

“While our focus remains on being a responsible credit pro-vider, Merchant Capital’s founding principle is to support small business in good times and bad. Without working capital, many restaurants will not be able to re-open even for deliveries, pay their debts or support their staff,” says Dov Girnun, Merchant Capital Founder and CEO.

To help small businesses stay afloat in the current economic climate, Merchant Capital has set up a dedicated COVID-19 sec-tion on its website to deal with individual business circumstanc-es. The platform contains a variety of resources to help small businesses access relief funds, content, and tips and advice to get through the pandemic.

Find out more at www.merchantcapital.co.za

Nederburg Wines is backing the Eat Out Restaurant Relief Fund established to extend a hand to those restaurants feeding the hungry during the national lockdown. The brand is donating R100 000 to this initiative that also hopes to keep these restaurants sustainable over the long term.

Says Werner Hayward of Eat Out: “We’ve launched the Eat Out Restaurant Relief Fund so that empty kitchens and talented people can be mobilised to feed the hungry. The fund is offering financial support to these restaurants to help them pay their staff and to buy food – to keep them in business so they can keep putting food on the table for hungry families. We hope to help them remain operational, so they can reopen their doors as viable businesses when the time comes.”

Nederburg’s global marketing manager, Jackie Olivier explains: “It’s common knowledge that restaurants in SA have taken a big knock under the lockdown constraints. Although this is an extremely difficult time for the local wine industry during which no trading at all is permitted, we want to do what we can to support our partners in the restaurant industry. It’s about playing our part in feeding those who are very vulnerable right now and in desperate need of nutrition.”

To date, the fund has received contributions of more than R1 000 000, with R980 000 paid out to restaurants thus far.

Go to help.eatout.co.za to learn more.

NEDERBURG DONATES R100 000 TO EAT OUT RESTAURANT RELIEF FUND



FOOD SAFETY MANAGEMENT SYSTEMS and COVID-19By WENDY ERASMUS, FS3 Food Safety Support Systems

Rewind back in time by about 5 months and without a doubt, if you heard the same conversation

containing the same words, you would have reached quite a different conclusion. You would have, in all probability, thought that the conversation was about a safety and quality management system.

In both cases, your conclusions, although different, would be correct. So, what does food safety and COVID-19 have in common? We already have it on good authority that the virus is not transmitted by food, however the controls implemented to temper the contagious virus, mimic the same controls we use in a management system. By definition, a management system is a set of interrelated elements of an organization. The elements include the organization’s structure, roles, and responsibilities, planning and operation, so then it makes perfect sense to adapt and to innovate your existing management system to assist with managing COVID-19 in your workplace. This adaption is symbiotic because although the virus does not directly impact on food safety as

such, it does have a significant impact on a number of elements in your system.

We know that all of the food safety and quality standards require the management system to be updated and improved continuously and as required. This pandemic requires it. COVID-19 is a crisis, an incident severely impacting on internal and external stakeholders, creating challenges within the supply chain, and supporting services, PPE, cleaning and sanitizing, food defence, production layout and product flow, resources, access to information and communication, to name but a few.

Where do we start with this symbiotic relationship in our system? We start by thinking of our management system as an infinite system which is enduring and ongoing. Using a PDCA (Plan Do Check Act) approach, start with the planning phase. This includes context of the organisation, leadership, planning and support. A number of elements in your food safety management system can be used as controls for COVID-19. A simple generic example of this is provided to illustrate how COVID-19 could be added to an existing impact

study of the Economic Environment of an organization. In addition to the example provided, issues such as legality, technology, cultural and social environments, and food defence should also be considered as a minimum for COVID-19. The list of internal and external parties is not limited to those in the example but can be expanded to include all those relevant to your organization. Once the risks and opportunities have been identified, a detailed action plan can be developed for the updating activities, responsibilities, and timelines for completion.

Planning of change, resource availability and communication feature prominently and how the organization manages these aspects will impact directly on the culture of the company and the ultimate success of the business in the coming months. Regular communication by providing feedback to employees creates reassurance and builds trust with the Employer. Company culture and teamwork is more important than ever before, as employees need to feel supported and valued as an essential contribution to the survival of the business.

You could be forgiven for concluding that conversations

using words such as zoning, work space distancing,

hand washing, surface contact, cleaning, sanitizing and

disinfection, cross-contamination, personnel hygiene and

medical screening, were referring to Coronavirus and

COVID-19 in the work place.

FOOD SAFETY


The greatest opportunity that COVID-19 has offered your management system, is the morphosis of a system managed by one or two individuals to a daily structured way of doing business by everyone. Responsibility and accountability has shifted from one or two individuals to all employees, from Top Management level down to the operators and cleaners on the production floor. The rules apply to all. This is exactly how it should be. Everybody has to wear the prescribed PPE, everybody has to wash and sanitise their hands and equipment and everybody has to follow the social

distancing rules. The requirements of the system are now fully integrated into the daily operating practices of the business. It is just unfortunate that it took a pandemic to get us there.

In closing, modern systems are not designed to be static or rigid, but rather fluid and adaptable. Rules are changeable. Going forward, organizations need to see their managements systems in a different light, as the infinite supporting system that allows them to work smarter and as the infinite system that is constantly adapting to changing circumstances. Auditors also need to see the systems they audit in a different

light. Auditors need to stop auditing systems as finite systems with set black and white rules and objectives, reacting to deviations as failures instead of identifying opportunities for a system to improve. It all comes back to risk-based thinking at the end of the day.

COVID-19 has taught us and is still teaching us that as long as we apply daily risk-based thinking principles and adopt a process approach using the PDCA concept in all we do, we can learn to expect the unexpected and survive. We can adapt to change and evolve.

www.fs3.co.za

COVID-19 ISSUES INTERNAL & EXTERNAL

NEEDS AND EXPECTATIONS

RISKS TO THE ORGANIZATION AND OPPORTUNITIES TO MINIMISE NEGATIVE IMPACTS

Economicenvironment

Share holders

Return on investment and growth in the market

Risk: Reduced production due to lockdown regulationsReduced demand in marketOpportunity: Evolve and innovate the business model. Anticipate change and re-invent the business as a better version of itself

Customers/ consumers

Constant supply of safe and good quality products at a reasonable price

Risk: Decrease in demand for product due to loss of income.Interrupted supply of raw materials due to regulationsDecreased or no supply of key ingredients from single suppliers due to Covid-19Opportunity: Review specifications to determine if more cost-effective ingredients can be used.Identify and approve back up suppliers, both locally and internationally

Suppliers Fair and ethical business practices Prompt payment

Risk: Force Majeure Interruption in supply chainFood fraudOpportunity: Cultivate good business relationships. Change terminology to be more friendly, site visits vs site audit.Advances in technology for fraud analysis and for virtual site visits and meetings

Employees Proper safe, healthy and hygiene working conditions.Kept up to date at all times regarding status of Covid-19Payment as per contract

Risk: Increased staff absenteeism due to illness and self-isolation.Decreased staff compliment on site due to regulatory requirementsUnable to pay staff full wages due to financial constraints. This may lead to sabotage or food fraud.Opportunity: Clear deputies identified, trained, and assigned for key activitiesOpen communication and shared information. Always start with WHY and explain that all employee ideas are welcomeIncrease teamwork and company culture

FOOD SAFETY


MEAT SAFETY ACT

While there is general scientific consensus that the novel coronavirus is of zoonotic origin and

various groupings are advising that wildlife markets must be closed, the South African government

has been putting forward legislation that could massively expand the wildlife industry to become

mass meat suppliers to the world

ALARM OVER PROPOSED CHANGES TO MEAT SAFETY ACTLegislative amendments would include most animals as meat products

Last year, the Department of Agriculture, Land Reform and Rural Development amended

the Animal Improvement Act, redefining 32 wild species.

The practical effect of this is “to legitimise this part of the ‘game meat value chain’ and therefore to develop the industry, especially the export of game

meat,” according to Sarah Kvalsvig, a consultant with Cullinan & Associates, a specialist environmental law firm.

Now the Department is putting forward legislation to allow for most creatures, great and small, to be slaughtered as products for human consumption, in which case abattoirs are about to see a vast array of wildlife in

general ending their lives in these facilities.

In May, during an educational briefing to Members of Parliament on “the wildlife trade, the origins of Covid-19, and preventing future pandemics”, Professor Nick King, referring to Covid-19, told South African legislators: “That this spillover [the transmission of disease

By NICHOLAS ASHBY, Groundup


ALARM OVER PROPOSED CHANGES TO MEAT SAFETY ACTLegislative amendments would include most animals as meat products

MEAT SAFETY ACT

from animals to humans] happened in Asia is irrelevant … It could just as easily be Africa.”

King said there was a possibility that South Africa may bear some responsibility for phenomenon of SARS-Cov-2, the virus that causes Covid-19. The trade in pangolins, “a huge criminal enterprise” and a possible intermediary in the novel coronavirus spillover, included local involvement and the failure to act effectively against the illegal trade.

KwaZulu-Natal MP Narend Singh (IFP) asked what legislative changes could be made to control the wildlife trade.

South Africa has good environmental legislation, King replied, but there is under-investment in its enforcement.

Until recently the Meat Safety Act (MSA) allowed for the commercial slaughter of 35 “domesticated animals” and “wild game” species. But on 28 February the Department proposed adding over 90 local and non-indigenous species to the list of animals that the MSA regulates, including rhinoceros, hippopotamus and giraffe, as well as “all other species of animals not mentioned above, including birds, fish and reptiles that may be slaughtered as food for human and animal consumption”.

The MSA sets national standards at abattoirs. It prohibits animals being killed anywhere other than at accredited abattoirs, unless the killing is done for non-commercial personal use or ritualistic purposes. It also regulates the export and import of their flesh, skin, bone and horn.

Rationale for the amendment was not provided by the government. The

Department did not respond to our queries as to why the change has been proposed, but it had asked for public comment.

Then on 30 April, the Department released a “clarification“. Animals covered on the newly proposed list, it said, would have previously fallen outside the Act’s regulatory ambit. The loophole had allowed for the slaughter of unlisted animals without oversight.

The Department, it added, does not encourage the slaughter of listed animals and endangered, and protected species which appear on the list are subject to other relevant legislations, including conservation. The amendment it said would ensure animal welfare requirements extend to newly scheduled animals.

But the amendment has shocked wildlife protection campaigners and welfare advocates such as Tozie Zokufa, Director of the Coalition of African Animal Welfare. Doubly so, he told GroundUp, because of so many new additions to the list, as well as the added cruelty he believes it will involve.

Zokufa’s concerns are similar to Kvalsvig’s, who GroundUp contacted, and who represents EMS, a wildlife protection and social justice foundation.

In a public comment submission to the Department, Zokufa wrote: “In the light of the circumstances we find ourselves in with regards to Covid-19, we therefore, respectfully request that the department: Acknowledge the risks and take action to protect human and animal health. Reconsider the listing of the species of wildlife until further engagement with all

relevant stakeholders. Ban live wildlife trade and restrict local trade under stringent measures.”

He told GroundUp that South Africa’s animal welfare set-up is already thinly-spread. In many cases it can’t enforce the welfare of currently farmed species.

The National Society for the Prevention of Cruelty to Animals (NSPCA), mandated in law to enforce rules that limit animal cruelty, receives no government financial backing and its finances have been hit by the Covid-19 pandemic. The NSPCA reports that animal cruelty has risen “astronomically” since the pandemic.

An academic, who has studied game and wildlife meat safety, has pointed out that land for typically farmed species like sheep and cattle was at peak productivity. Alternative indigenous wildlife species adapted to surviving increasingly harsh conditions, could be seen as a future meat source.

This was echoed in November 2019 by veterinarian Dr Tertius Bergh, who owns roving slaughter trailers. Poorly handled game meat, he said, came out of the industry due to the government’s lack of clarity. He called for urgent change to the MIA. He said: “There is most definitely a big export market for our game meat.”

“Many zoonotic diseases historically found mainly in livestock are now increasingly common in game,” he said.

“It is interesting that people are avoiding talking about the link between the wildlife industry and the pandemic,” Kvalsvig told GroundUp. “This is the important issue if we are to avoid another pandemic. Game farmers are always talking about how they create rural jobs and help to conserve natural habitats. But a farmer wrote to our clients and said that game farmers are also increasingly threatening conventional farms as there are apparently fatal diseases crossing over from wildebeest for example to cattle. He saw game farming as threatening the livelihood of conventional farmers, not least emerging farmers.”

The period for public comment has been extended to 30 June.

Published courtesy of Grounduphttps://www.groundup.org.za/article/alarm-over-proposed-changes-meat-safety-act-despite-warnings/


MEAT SAFETY ACT

NSPCA WEIGHS INWe asked the National Council of SPCA’s for their comments on the implications of the proposed changes to the Meat Safety Act

Apart from animals listed, the notice further states that the act applies to all other species not mentioned,

including birds, fish and reptiles that may be slaughtered as food for human and animal consumption. Furthermore, the proposed schedule includes animals that may be listed as threatened species in accordance with relevant conservation legislation and regulations. The purpose of the list seems futile, if it applies to all other animals not listed, everything is made available in a sense.

The necessity and importance of the purpose of the act is not disputed, i.e. to provide for measures to promote meat safety and the safety of animal products among other things, but the fact that it may irresponsibly promote wildlife exploitation under a different disguise of what the sustainable utilisation principle is supposed to stand for is placed under question. The sustainable use principle has on occasion been misinterpreted to serve human-based interests instead of to the balanced benefit to both humans and wildlife, including future generations as laid out in Section 24 of the Constitution of the Republic of South Africa, 1996. The National Environmental Management: Biodiversity Act No. 10 of 2004 defines “sustainable”, in relation to the use of a biological resource to mean the use of a resource in a way and at a rate that would not lead to its long-term decline; would not disrupt the ecological integrity of the ecosystem in which it occurs; and would ensure its continued use to meet the needs and aspirations of present and future generations of people. In a media article covered by News24

(https://www.news24.com/Columnists/AndreasSpath/the-commodification-of-south-africas-wildlife-20151207), it was highlighted that the dominant motivation for preserving wildlife in the past was on the basis of saving species from extinction, compared to a market-based model for conservation resulting in wildlife raised, bought and sold for profit. Basically, the sustainable use principle is moulded and modified within the framework of regulations and legislation to include wildlife conservation alongside provisions that promote commodification. The sustainable utilisation of natural resources is not disregarded as it remains a constitutional right, provided it is done lawfully, however there is also the reality that this principle is abused and often based on old world thinking and habits that ignores modern science and warnings against the collective human-caused impacts on the environment. Allowing an “all-you-can-eat-buffet” form of legislation sends a message to the world that South Africa’s wildlife is open for business, thus creating a demand with possible devastating unintended consequences in terms of having a greater part of our wildlife traded, farmed and/or kept in captivity, compared to protecting and conserving our wildlife. Conservation of South Africa’s environment and biodiversity should always take a superior role, but seems to be taking a back seat. One thing the COVID-19 pandemic has highlighted theself-destructing threat humanity placeson itself by destroying the very thing itit is dependent on to survive – the natural environment. Our ever-

increasing anthropogenic impacts that are detrimental to the environment and biodiversity –including the continued encroachment into natural habitats and consumption of wildlife - pose the risk of contracting zoonotic diseases now and in future. Humanity needs to takea back seat, re-evaluate and perhaps humbly accept the current lesson taught by nature. Section 11(1)(h) of the Meat Safety Act, 2000 does state that – “ an animal presented for slaughter at an abattoir must be handled humanely during loading, transportation, off-loading, housing, immobilising and killing as prescribed in accordance with the requirements of the Animals Protection Act. 1962 (Act No. 71 of 1962)”. So on the one hand and from an animal welfare perspective it is good to see that wildlife is recognised to be slaughtered in accordance with regulations, but the NSPCAs is also well aware that animal cruelty will still occur as seen with domestic farmed animals. In addition, legislation and regulations are only as good as sufficient, continued and strict monitoring and enforcement. The inclusion of wildlife into the Meat Safety Act, 2000 does not necessarily mean cruelty free animals and still poses numerous challenges and compromised animal welfare is still guaranteed. Some will argue that some regulation is better than none, but if you bring the abused and irresponsible utilisation of South Africa’s natural resources back into the equation, then it becomes highly questioned again.

In light of the above, the NSPCA’s objective is to serve and protect all animals, to uplift their welfare and to ensure that the protection they have under South African law is upheld and respected. Our mission is to prevent cruelty and promote the welfare of all animals, whilst our vision is to end animal cruelty In South Africa and engender compassion for all animals.www.nspca.co.za

By PRICILLA STIGLINGH, NSPCA Research Officer

On the 28th of February 2020, the Minister of Agriculture, Land

Reform and Rural Development (DALRRD) requested for public

comment on the proposed update to Schedule 1, as provided

for Section 1(2) of the Meat Safety Act No. 40 of 2000, listing the

animals to which the act applies.


WORLD FOOD SAFETY DAY


“Insect farming is one of the fastest growing agricultural sectors. The idea of farming with insects to use as source of food, bioplastic and even as alternatives to antibiotics is

one increasingly coming to the fore.Insects can within days consume wasted foodstuffs such as fruit pulp and peels that otherwise take months to decompose somewhere on a landfill (while releasing harmful methane in the process). Insects can be used to control pests and invasive plants, to develop bioplastics and biodiesel, and as food for animals (for instance for broiler chickens or in aquaculture) and humans. A one-hectare insect farm can produce up to 7500 times more protein than a typical soya farm. It is not water intensive and does not amount to extensive tracts of monoculture landscapes.

Studies by numerous research groups worldwide are ongoing on how the antimicrobial peptides that insects produce

can be used as a substitute to antibiotics in treating infections. The cosmetic industry is investigating the value of the lauric acid from insects, which is like the immune-strengthening fatty acids in coconut oil.

The highest possible standards of practice are needed if insect farming is to find acceptance as a “new normal”. Because many deem insect farming not to be “normal”, the industry can ill afford any fallout from substandard production cycles or products. To ensure that demand continues, a sustainable and constant supply of consistently high-quality insect products is also essential.

South Africa’s current insect farming community primarily raises insects as livestock feed and for pest control purposes. Grounding up insects to become animal feed (for instance for broiler chickens or in aquaculture) is currently the most developed category of insect farming worldwide. According to estimates the animal feed industry alone will be worth over USD 2 300 million by 2030, and the food and nutrition sector around USD 8 000 million.

The unenlightened might think one can simply raise larvae on any waste available, but there is much more to it. Recently, one of my postgraduate students, Nina Parry, published results in the Journal of Applied Entomology showing that particular

Nature’s response to the significant drop in

human activity because of Covid-19 related

lockdown regulations have prompted experts

globally to underline the severe pressure our

environment is under. They advocate for a

“new normal” of pro-earth options that keeps

sustainability, water, waste management,

food security, anti-pollutants and a cleaner

environment top of mind. Insect farming and

insect-derived products tick many of those boxes

and should and can increasingly become part

of our “new normal”. So says Dr Elsje Pieterse,

an expert with more than 20 years’ worth of

experience in insect farming at Stellenbosch

University’s Department of Animal Sciences.

INSECT FARMING

INSECT FARMING could help give the earth a break

A one hectare insect farm can produce up

to 7500 times more protein than a typical

soya farm

By DR ELSJE PIETERSE, Department or Animal Sciences, Stellenbosch University


diets influence different species of blowflies’ growth, nutrient-content and survival rates differently. Some species grow better when fed kitchen waste containing fish or abattoir waste, for instance, rather than swine manure, while others have such a low survival rate that it does not make them feasible to farm with.

The same rules apply to insect farming than would to any other forms of livestock farming. The strictest possible controls using low-risk waste along with aspects around traceability, health and safety must be in place whenever the human food value chain comes into play. One should not raise insects on waste that contains postconsumer waste, medical waste, industrial waste or multi source, (non-traceable) waste. This holds true for insects destined to become animal feed (chicken raised on insect meal will, after all, land on someone’s plate) and for insect-based foodstuffs such as protein bars and ice cream (a product developed by one of my PhD students).

To ensure the safety and quality for the end user, my research group has over the past two decades developed the best possible diets on which to raise insects. Currently, researchers in my group are testing safe pre-consumer food waste sources such as bakery waste, brewer’s grain, brewer’s yeast and waste from fruit and vegetable pack stores.

The European Union bans the use of food from the catering sector and animal waste for such purposes. South African laws currently only require the registration of insects used as feed in animal production. Therefore, I am lobbying policy makers to include insects under broader laws governing animal farming.

The same strict measures in terms of the type of waste used is not necessary when one is farming with insects destined to become non-foodstuffs such as bioplastics and other biomaterials. They can be fed pretty much any waste source, such as postconsumer waste, multi-source wastes and non-traceables or mouldy feed. Even in such cases, however, it is important to take extreme care that these insects or their by-products never enter the food chain. This is needed to avoid possible contamination of foodstuffs with mycotoxins, heavy metals and even pathogens.

Insects’ value lies in the sum of their parts. Biodegradable plastic and packaging can be made from their protein, biodiesel from their fat and biofilters, to clean heavy metals out of contaminated water sources, from chitin.

To this end a recent PhD graduate in my group, Dr Michael Woods, adapted an existing enzyme-based hydrolysis process to best extract fat, protein and chitin from black soldier fly larvae (Hermetia illucens) as separate by-products. He has published about it in journals such as the Journal of the Science of Food and Agriculture and Journal of Insects as Feed and Food. The method is particularly attractive because it uses milder process conditions compared to current chemical methods being used. It is also relatively easy to control the reaction and prevent the formation of unpalatable and toxic by-products.

We envisage using the protein that is derived from this process as a food supplement for humans and for special animal feeds such as hypoallergenic pet food or in aquaculture diets. The pharmaceutical industry could use the chitin, and the cosmetics industry the fats in nutritional supplements or acne-related treatments.

This research at Stellenbosch University has led to the setting up of the company Susento (“sustainability through entomology”). Researchers involved are working on techniques to increase production efficiencies, to safely ship neonate larvae and eggs across the world and to develop relevant and applicable consumer products.”

INSECT FARMING

Insects’ value lies in the sum of their

parts. Biodegradable plastic and

packaging can be made from their

protein, biodiesel from their fat and

biofilters, to clean heavy metals

out of contaminated water sources,

from chitin


Authentic barbecue flavours and textures take your poultry products to premium and a continuous

Rotary Brander will deliver genuine char-grilled finishes with outstanding visual appeal.

Make Your MarkThe Heat and Control range of quality branders can give food producers the control they need for surface enhancement when preparing and cooking high quality prepared food products. Precise control enables different finishes to be achieved through the number of burners used and the

adjustment of the individual angle and height of each burner in addition to variable conveyor speed to control the exposure time.

The Rotary Brander includes a variable speed conveyor, belt rinse system for easy clean-up, and self-contained combustion and control systems. The operating and combustion controls are fully pre-piped and wired to reduce installation time and costs. Remote control panels and roll-away units on casters allow for more production flexibility and can be custom made to suit your specific plant requirements.

The location of a Rotary Brander in the processing line is one way that processors further differentiate their product. Placement before or after the oven will result in a different tasting end-product. The Rotary Brander allows you to continuously brand grill marks on poultry, meat, seafood, vegetables and bread for that appetising, just grilled finish.

Ready to Differentiate Your Product From the Rest?The brand can be applied to the top,

bottom, or both sides and can include custom markings such as diamonds. The floating ring top wheel can conform to variations in product thickness such as that found in chicken breast fillet. Control over branding colour is easily adjustable and there is the ability to adjust branding depth and speed to suit a product’s requirements. Standard horizontal bar or custom-designed branding wheels follow the contours of the product’s thickness.

The short footprint of the Rotary Brander appeals to many manufacturers, and they can be mounted on existing cookers and conveyors, or used as portable self-contained conveyorised units. • Brand top, bottom or both sides -

Choose single or two sided branders for formed and naturally shaped products.

• Custom markings – Diamond patterns and other custom markings are available, as opposed to standard parallel grill stripes.

• Easily adjustable – Quickly set branding height for different products. If branding is not required, the roll can be raised clear of the conveyor.

• Floating ring roll – This option uniformly brands shrimp, vegetables and other products of irregular thickness.

• Control branding colour – Adjust branding depth and speed to suit product requirements.

The Rotary Brander is available in free-standing two-side, top or bottom and includes a variable speed conveyor, belt rinse and self-contained combustion and control systems. The operating and combustion controls are fully pre-piped and wired and are available with a remote control panel. The Rotary Brander can also be used in combination with a Direct Flame Searer to apply grill stripes to both or one side of a poultry product.

Tel +27 21 948 5934 or visit www.heatandcontrol.com, or email [email protected].

HEAT & CONTROL

TAKE YOUR POULTRY TO PREMIUM WITH A BRANDING SYSTEM

Perfect grill marks on chicken

is a treat for the eyes and

the palette. Consumers are

hungry for prepared foods

and branding and searing

poultry products enhances

not just appearance but also

flavour and aroma.



South Africa is a nation of beer lovers and South African Breweries (SAB) one of the world’s largest brewers,

has not been allowed to bottle beer stored in tanks due to legislation that limits how much alcohol they can keep onsite. To avoid having to destroy the product, it was lobbying the government to permit it to move the bottled beer to

its depots. But images on social media of thousands of litres of beer being dumped down the drain, are an indication of just how real the impact of the ban is.

Beyond the immense waste this represents, is the risk of the thousands of livelihoods that are at stake if South African Breweries cannot trade effectively.

South Africa is also one of the top 10 wine producing countries in the world, with exports reaching 320 million litres in 2019. The wine trade lobby warned that 290 000 jobs in the Western Cape were threatened by the alcohol ban, and Rico Basson, managing director at Vinpro, estimates that approximately 80 wineries, with almost 350 producers, could be out of business, equating to approximately

One of the measures which South Africa has taken in response

to COVID-19 has been the national ban on alcohol sales – it’s an

action which has been seen in very few countries in the world.

It has not been a popular decision, neither with the public, nor

the manufacturers, and the impact of this has been felt all the

way across the supply chain.

ALCOHOL

ALCOHOL BAN has major supply chain consequences

Grape and apple farmers are also struggling - Distell buys more than a third of South Africa’s grapes for wine, brandy and ready-to-drink beverages and half the country’s apple juice concentrate, used for cider.


15 to 20 percent of the sector. Not good news for the future.

Apart from the impact on the economy and livelihoods, the restriction on sales has led to a proliferation of black-market trade. Edward Kieswetter, the SARS Commissioner says the illicit sale of alcohol has continued despite the ban of these goods during the lockdown, a statement which was reiterated by Darren Swerksy, the Managing Director of the PicardiReBEL Group. Seems that banning the legal trade of alcohol is one thing, but stopping the illegal sales is not such an easy task.

The loss of revenue due to the ban is undeniable. In a meeting with Parliament’s finance portfolio committee in April, Kieswetter also stated “In terms of beer sales, we’ve under-recovered R664 million month to date, in terms of wine we’ve under-recovered almost R300 million, spirits just over R400 million and cigarettes just over R300 million. So, year to date, our under recovery from these activities is R1.5 billion and we’re just through the first month.” Who knows what those figures look like now.

The impact has also reached deep into the recycling sector. South African glass manufacturers, being unable to produce and sell alcoholic beverage bottles, are themselves under immense pressure, and cannot receive or buy cullet, the recyclable glass fragments used to manufacture new glass from recycled glass. The consequence of this has been felt all down the recycling supply chain, affecting entrepreneurs, buy-back centres, street collectorsand waste pickers.

“The profound and potentially long-lasting impact of the alcohol ban serves as a perfect illustration

of the length, complexity and inter-dependence of the links in supply chains; and the impact of supply chain management,” Says Keabetswe Mpane, President of SAPICS, the Professional Body for Supply Chain Management.

“The catastrophic consequences of the hard lockdown and the alcohol ban are deep and far reaching and will not simply disappear when alcohol sales resume. Because supply chains and industries do not exist in isolation, the knock-on effects of lockdown regulations like the alcohol ban are enormous,” she added.

So as South Africa enters Level 3, alcohol sales are set to resume, albeit with conditions in place. In the government’s Risk Adjusted Strategy, alcohol may be sold for home consumption only under strict conditions, on specified days and for limited hours. This cautious approach may have unexpected consequences though, as limited access will result in larger groups of people gathering within the allotted window of time, which counteracts the measures of social distancing.

SAB has appealed to government to consider permitting for sufficient sales channels, reasonable trading hours and number of days, in their

address the encroachment of illicit plans for Stage 3, indicating the need to open sales quickly and widely to traders into the alcohol market during the time that the ban has been in place. SAB believes that limited off-trade sales of alcohol may have little effect in reducing the ongoing illicit trade. More concerning is that this might be too little too late when it comes to alleviating the financial burden and the risk to the jobs of their 250 000 workers.

But be prepared for liquor let-down warns SAPICS, the Professional Body for Supply Chain Management. “The catastrophic consequences of the hard lockdown and the alcohol ban are deep and far reaching and will not simply disappear when alcohol sales resume. Because supply chains and industries do not exist in isolation, the knock-on effects of lockdown regulations like the alcohol ban are enormous,” says Mpane.

“The government may be lifting the alcohol ban, but South Africans should be aware that the smooth flow of their favourite drinks into liquor stores will depend on supply chains and effective supply chain management,” she concludes.

ALCOHOL

Distell Group CEO Richard Rushton says South Africa is one of

the larger consumers of alcohol, with 250bn litres of alcohol

consumed. 55% of that alcohol is beer, about 17% wine - that is

relatively small given the fact that we are a big producer - and

then the rest is ready to drink and spirits.


All market players in these dairy industries are important to the local economy where, collectively,

annual fresh milk production generates revenue (at last recorded) of up to R10 billion, and the annual market for dairy-based products exceeds R40 billion. This is not to mention the knock-on socioeconomic benefits in job creation and local economic activities, which at last recorded included, over 1 960 milk producers employing around 60 000 farm workers, and providing approximately 40 000 more people with indirect jobs within the value chain and secondary production industries.

From the cow to milk, to the perfect butter, ice cream, cheese and everything delectably dairy in-between; for every processor in this market, ensuring high product quality – both in terms of

flavour and safeguarding the health and wellbeing of the public/end consumer – is critical to their business sustainability. And maintaining the highest standards in hygiene in the production of their products is therefore non-negotiable, as even the slightest contamination could mean a batch of product is unusable, or unsafe for consumption, which could lead to product recalls, financial loses and potentially reputational risks.

These processors are however faced with challenges. For example, microbes present an ever-looming threat to food and beverage manufacturers, generally, where the current consumer trends in food favouring fresh, easy-to-prepare foods, with little sugar, salt, and no preservatives. However, this makes it more difficult than ever to keep microbes out of food. Producing dairy products

therefore requires machines that are 100% reliable, equipment that is safe and every part of the production line should be accessible for regular cleaning sanitisation and sterilisation.

Whether producing liquid or concentrated products, the pump and piping solutions installed throughout are the backbone of the production line and what keeps the product flowing through the entire processing operation to the final stage of product setting and/or packaging.

Selecting the right pumping solutions is therefore critical to the continued and sustainable optimum production performance. The pumping solution should be selected based on specifications such as:• Reduced product losses due to leaks or

product damage because of how well the pumps seals

• Cleanability and the solutions ability to perform optimally while still handling the products with care and meeting today’s clean in place (CIP) and sterilisation in place (SIP) hygiene standards

• Cost effectiveness through proven operational efficiency, and

VERDER

The South African dairy products sector consists of primary

and secondary production industries that between the two

streams produce the six main categories of dairy products,

including milk and cream, concentrated milk, buttermilk and

yoghurt, whey, butter and oils, and cheese.

By DARRYL MACDOUGALL, Managing Director, Verder Pumps South Africa

into the dairy value chain

PUMPING VALUE


VERDER

• Lower total cost of ownership (TCO), due to longer lifecycle of the pump and flexibility

to replace ancillary equipment such as parts or pipes, for example

• Ease of disassembly and reassembly for access for maintenance, as required

Understanding the intricate and technical details and implications of selecting the right pumping solutions for specific use applications can be challenging, however, it is an important purchase decision as the effectiveness of a dairy manufacturing plant is dependent on the longevity of the equipment.

Dairy processors therefore should look to a trusted and reputable brand that can offer a wide range of long-lasting, cost-effective advanced and integrable fit-for-purpose pumping solutions that are suitable for pumping sensitive, abrasive or high viscous fluids, while also boding added benefits in water, energy and product efficiency and savings, which further support the operational efficiency and sustainable business objectives of the processor’s plant too.

www.verderliquids.com/za/en


Following the success of their Masterclass in 2019, PHT-SA, the foremost hygiene company in South

Africa, had scheduled further sessions for May 2020. Last year’s Masterclass focused on the importance of smoking food products in the correct way to ensure quality and safety. These events were sold out and delegates from meat, fish and chicken industries were unanimous in their positive feedback. This year’s Masterclasses were focused on cleaning and disinfection in the food industry. Cleaning is one of the foundational PRP’s for the food industry and focusing on these processes is

critical for a safe and quality product. Preparations were well underway when the lockdown was instituted but Managing Director of PHT-SA, Deléne Boshoff was determined that this event should continue. According to Deléne, “The technical information of the workshop will assist the food industry, as an essential service provider in this pandemic, to ensure their facilities were not only free of foodborne pathogens but also SARS-Co-V2 for the health and safety of their employees”.

So, with the help of Food Focus, a digital masterclass was created. A three-hour technical workshop was held

complete with on-line quizzes, polls and interactive sessions. “This is definitely a first for the South African food industry for this kind of workshop, but it was very successful, and we hope to do more in the future” was the feedback from the PHT Team. “Our delegates were able to enjoy all the great technical information on the comfort of their home offices, wearing what they like, eating what they like and with no traffic or parking issues”. Delegates received exclusive access to presentations and videos from the masterclass. A digital e-book is also to be provided to them.Facilitated by Linda Jackson of Food Focus, the Masterclass programme featured distinguished local and international speakers including Josef Messmer, Managing Director of PHT Group from Bavaria, Bastian Engel from Peschl-UV, Professor Pieter Gouws

That COVID 19 has changed everything may be sounding

more and more like a cliché but in the case of the recent PHT

Masterclass, it has definitely changed paradigms.

PHT

PHT MASTERCLASS on cleaning and disinfection in the food industry goes virtual


PHT

and Professor Gunnar Sigge both from Stellenbosch University.

The right cleaning programme for the microbesProfessor Pieter Gouws from the Centre of Food safety shared the latest research on the increasing antimicrobial resistance observed in many pathogen species. He stressed the critical importance of confirming this in a food facility as a resistance population can become the dominant population if the same chemicals are used repeatedly. This is even more serious if biofilms occur as the micro-organisms are more persistent in these structures. Cleaning is not a macro activity only – it must be examined at a micro level too.

Effective cleaning – what you should knowA cleaning programme should be at the heart of your food safety management system - Josef Messmer reminded the delegates of the importance of having a carefully constructed plan for cleaning and sanitation/disinfection. This plan should be well thought out taking into consideration the risks of the product and processes. Finding effective and cost-effective methods is key to ensuring cleaning gets the focus it deserves. “Cleaning should be more than just about ticking a box” stated Messmer as he explained the key elements to cleaning as

temperature, time, concentration, and mechanical action in a practical session filled with many tips and take-aways for delegates

UV-C disinfection as a non-chemical alternativeProfessor Gunnar Sigge introduced the science behind UV-C disinfection in the food industry. Presenting a body of research conducted by Stellenbosch University, Sigge explained the extensive use of this technique in water treatment all over the world. A well-established practice, this technique has previously been used in the food industry. Sigge did highlight that the installation of UV treatments into a plant require precise design and validation, but if used correctly can provide an extremely effective means of disinfection as the UV-C wavelengths are effective against all types of microorganism including viruses.

UV-C disinfection – the science and applications“The proof is in the pudding,” they say, and in this case, Bastian Engel did not disappoint. His technical and comprehensive presentation gave delegates the specific details of the design and installation of a wide range of UV-C devices. The extensive case studies of success stories in the food industry ranged from cheese facilities,

meat processing, baked goods and many more. UV-C can effectively be used to disinfect packaging, surfaces, and the environment. Using UV-C as a protective mechanism for employee facilities such as change rooms and canteens is easy to achieve. Peschl-UV can also achieve high power air disinfection for rooms. The options for the application of this technology are endless and very timely, considering the pandemic requirements on employers to ensure employee safety. This technology offers chemical free alternatives.

PHT-SA will be partnering with Peschl-UV to offer the South African Food industry this range of exciting alternatives that can support and enhance current cleaning and disinfection programmes. “With these new products, we can offer solutions to problems what were previously exceedingly difficult to control and without using chemicals that can created antimicrobial resistance. The German engineering behind these designs is extensively validated, and as such as we are confident that this partnership will support the high standard that PHT is known for.” says Deléne Boshoff

For more information on these products and future Masterclasses, please contact Deléne Boshoff, Managing Director of PHT-SA [email protected]


NIELSEN CHARTS A COURSE for post-Covid-19 retail regeneration

As a result, there are likely to be significant new and adjusted consumer behaviour and

consumption dynamics, many of which are likely to be rebalanced and fundamentally altered for consumers.

This was just one of the insights shared at a Nielsen industry webinar Life Beyond COVID-19: Rebound, Reboot or Reinvent. Speaking during the webinar Nielsen South Africa Connect MD Kelly Arnold commented; “The longer consumers remain in restricted living

conditions, the more significant the economic, financial and social impacts will be and the more time consumers will have had to significantly adjust their behaviour and consumption dynamics and adopt these habits as necessary or entrenched behaviours.”

Against this backdrop, Nielsen has assessed various future scenarios to establish a clear Regeneration path for retailers and manufacturers based on short, medium, and long term exit time horizons. The framework: Rebound,

Reboot or Reinvent, takes into account global macro conditions such as unemployment, bailout packages, and interest rates along with attitudinal inputs from consumers’ purchasing preferences based on governments response to healthcare and disease management, thereby linking into expected future FMCG sales.

In countries where consumers spend less time in lockdown, Arnold explained that there will possibly be more partial impacts, where countries and companies will be able to Rebound more easily to prior conditions, patterns and habits.

The longer consumers spend in restricted living, the greater the economic, financial and social impacts will be. The consequences will become exacerbated and require strategies to Reboot economies and consumption.

In the third time horizon, consumers

NIELSEN

The world is pivoting on an axis of uncertainty right now

as many countries, including our own, start the process of

moving from restricted living into precautionary living and their

respective kitchen crews have set up a soup kitchen that now

produces just over 20 000 portions per week.

may spend up to nine months or more in highly restricted living conditions, and will be faced with severe economic, financial and social shocks, which will heavily impact future, post lockdown living standards and conditions. Business strategies in these environments may require significant Reinvention to re-establish product portfolios and attributes, which are relevant to drastically altered consumer means and needs.

Across these scenarios, Nielsen has identified 6 Major Areas Of Change that will impact consumption dynamics.• Re-Shaped Wallets - In the initial

Rebound stages consumers may be able to add back some discretionary spend (fashion, home/tech upgrades, local holidays) but out of home consumption is likely to remain subdued due to ongoing precautionary measures. ‘Homebody Economies’ will benefit at the expense of out of home wallet allocation (restaurants, entertainment, takeaways). Within each

consumption environment Nielsen has identified two types of consumers namely Insulated Spenders who are able to buy what they want and need, are predominately higher income individuals and have not experienced an employment impact and Constrained Spenders who are predominantly lower income, have experienced a severe employment impact and are only able to afford

the basics.• Rebalanced Repertoires and FMCG

basket composition - With polarising ability to spend, Insulated Spenders in earlier emergence stages, will initially splurge on discretionary grocery items post lockdown and take a break from pantry filling for home prepared meals,

adding back takeaways and home deliveries. Constrained Spenders may add back some protein, dairy, confectionary and beverage treats, but on a smaller scale. New shopping habits will also become entrenched as evidenced by 66% of South Africans who say they have reduced shopping in supermarkets and 65% who have reduced shopping in spazas.

• Changing product needs and demand will lead to Reassessed Pricing Mechanisms - The lockdown period has seen a significant decline in promotional activity which will provide the unique opportunity for manufacturers and retailers to reset the depth and frequency of future promotional cycles. As lockdown is gradually lifted the nature of promotions are likely to change with promotional budgets possibly allocated to maintaining everyday low pricing or price caps on essential items for severely constrained and vulnerable consumers.

• Brand and product choice attributes will lead to Reprioritised Values - Health, Safety and Quality assurances have become important accelerators in brand and product decision making and will remain significant choice drivers into the future, Consumers will increasingly look for hygiene, efficacy and immunity attributes ahead of sustainability and environmental product claims.

• Origin matters - Due to occasions of product shortages and out of stock situations during the lockdown period, consumers moved to what was available, which was often locally sourced. As global supply may remain obstructed for many months to come, consumers will increasingly

rely and depend upon local and micro-local supply. To protect and

rebuild local economies governments may implement incentives and policies to protect local manufacturers. This will allow for lesser known local brands to strengthen their positioning and expand their footprint.

• Brand conduct influences affinity - Many brands have struggled to determine their optimal level of marketing and advertising during the lockdown period. As brands start to reinstate their marketing activity they will need to look at where audiences have shifted in terms of their listening, viewing, engaging and socialising, and consider how they will need to repair broken, or strengthen new relationships, via their messaging, tone and content. Brand legacies during COVID-19 will echo into the future,

with brands assessed and treated based on their action and inaction.

Looking ahead, Arnold said that the seismic and unforeseen shocks from the global COVID-19 pandemic will draw consumers, industries and societies into a course of restoration and renewal as they look to revive growth. “As FMCG manufacturers and retailers reflect, rebuild and reconsider the orientation of their businesses and brands for the future, they will need to base their ecosystems and strategies upon a deep understanding of what economies and consumers have endured and how they will emerge. In line with this they will need to urgently examine the range of products being offered and the pricing dynamics to get to grips with the raft of rapidly changing demand dynamics across all channels,” Arnold concluded. www.nielsen.com

NIELSEN


“Although recyclable waste was still collected out of some neighbourhoods during Level

5 of the lockdown, waste management companies, scrap merchants and organisations such as Collect-a-Can were unable to process or sell the waste to recyclers. Also of great concern, was the plight of informal waste pickers and reclaimers who were suddenly unable

to collect materials and left without an income,” says Kishan Singh, CEO of MetPac-SA.

MetPac-SA and its members heeded the call to financially support the waste picker livelihood and in a matter of days, over three-quarters of a million rand (R785 000) was raised collectively by the Producer Responsibility Organisations (PRO’s) and Packaging SA, in collaboration

with the Department of Environment, Forestry and Fisheries (DEFF). This money was used to purchase electronic food vouchers for registered waste reclaimers.

Assessing the impact of the lockdown “It is still too early to calculate the

exact impact of the lockdown regulations on the metal packaging industry and we expect to have a more accurate picture of how our members were and will further be affected by the lockdown regulations, during the second half of 2020,” says Kishan.

Overnight and with little warning, alcohol sales were banned in South Africa. This resulted in a dramatic drop in the amount of beer and other alcoholic beverage cans being produced and placed thousands of jobs at stake. Moreover, can makers and fillers were left with excess raw materials and finished goods that could not be moved into the supply chain. Significant losses

LOCKDOWN REGULATIONS CRUSHING SA METAL PACKAGING INDUSTRYIndustry suffers significant losses as manufacturing and recycling grind to a haltPrior to the nationwide COVID-19 lockdown, the country’s

collection and recovery rate of post-consumer metal

packaging (aluminium and tinplate) was estimated at an

impressive 75.8%, as reported by BMi Research. The national

lockdown constrained the usual material recovery processes

and impacted recovery rates of metal packaging, and post-

consumer packaging material in general.

METAL PACKAGING


METAL PACKAGING

were suffered and resulted in some of them declaring ‘force majeure’.

“Fortunately, food manufacturing was listed as an “essential service” and some canned food makers were permitted to continue their operations – albeit with smaller teams and with plants running at less than 50% of their normal manufacturing output. On a positive note there was a slight increase in the demand for some products and manufacturers had to step up their production volumes as shoppers stockpiled long-life food and pantry staples,” Kishan reports.

Oversupply of aluminium cans in South Africa The current over-supply of recyclable materials that have been stockpiled by waste management companies and scrap merchants during the 5-week quarantine period will now result in a saturation of the local market for the foreseeable future, says Kishan.

“Unfortunately, lost manufacturing time cannot be regained. Local can makers will not be buying more recovered material until at least July this year and if waste collectors cannot sell their materials, they will not be able to generate much-needed cash inflow for their businesses. In addition, much of this valuable resource, now surplus in South Africa, may end up as waste in landfills”, he says.

Although the export of metal packaging was originally disallowed under Level 4 restrictions, the industry was pleased when, on 6 May 2020, the International Trade Administration

Commission of South Africa (ITAC) confirmed that exports of collected aluminium cans to overseas markets would now be permissible. It is anticipated that this will help alleviate the current oversupply of recyclable materials and stimulate collection.

Looking aheadConsidering recent events, and Section 18 of the Department of Environment, Forestry Fisheries (DEFF’s) National Environmental Management: Waste Act, MetPac-SA will be reassessing its operational targets and may also need to adapt its funding and operational models. It is currently preparing a Section 18 response document to demonstrate the industry’s ongoing commitment

to Extended Producer Responsibility, which will be submitted to DEFF Minister, Barbara Creecy, for consideration.

“Business has been badly disrupted, and we are now preparing for the new normal. The packaging industry is likely to face dramatic changes, such as new consumption patterns, changing consumer demands and end-of-life packaging solutions. However, this should also be regarded as exciting opportunities and possibilities for metal packaging. Change is the only constant and is the law of life. If we only look to the past or present, we run the risk of missing the future!” Kishan concludes.

For more information, visit www.metpacsa.org.za


ANDREW MURRAY

FOOD PROCESSING IN INDUSTRIAL COMPLEXES – Some of the challenges

Apart from factory floor space, the typical unit will include an office area which may be on a

mezzanine. There will also be toilet facilities for males and females leading directly off the factory floor space. Entry to many of these factory units is through a single large sliding door. The walls are brick up to a height of approximately 1 m and above that construction is profiled metal sheeting on a metal frame. There is no ceiling. The construction industry prides itself in the advance in construction of metal frame buildings. It is now possible to limit the weight of steel required to support the roof by designing complex patterns of girders (which are difficult to clean).

The requirement given to the consultant is usually “we want to install a process that is HACCP compliant”.

Quite apart from the implementation of a food safety management system, there are challenges relating to the building described above. Planning for these challenges must precede signing of the lease. Both Regulation 638 and

SANS 10049 provide a good basis for understanding the requirements that will need to be met. I offer the following brief summary of some of the challenges.

Size of the unitFood processing factories have to be larger than “the number first thought of”. This is to allow space for cleaning behind equipment and storage racks.

Within the space available, flows of product packaging material and people must be optimised so as to prevent crossover and cross contamination.

NeighboursBefore selecting a unit it is good to know what is happening nearby. Smells, noise and airborne contaminants are often difficult to keep out.

AccessDelivery vehicles for packaging, especially bottles and cartons tend to be large and difficult to unload in confined spaces. Many small operators do not have access to a forklift.

Entrance controlUnless the unit is large enough to have a second door, the entrance to the unit will be a single sliding door,. This will have to serve for both the receipt of raw materials, packaging and other requirements as well as entry of staff and dispatch of product. Walling will be needed just inside this entry door. It is NOT acceptable to have a diesel delivery truck reversing into an area where there is open food being handled.

WallsIf the requirement is to install hygienic walling, such as composite panelling, then there is the risk of leaving an area between this composite panelling and the outer profiled steel. This area is a potential pest residence. Removal of the steel wall and replacement with composite panelling, if possible is a better way of solving the problem.

Ceilings and overheadsWhether a ceiling is installed or not, cleaning of the metal structure which

I frequently receive emails from

would-be food processors who

have taken an option on space

within an industrial complex.

In general, these industrial

complexes provide factory space

for manufacturing industries

or warehousing but do not

take account of the hygiene

requirements of food processors

By ANDREW MURRAY


FOOD PROCESSING IN INDUSTRIAL COMPLEXES – Some of the challenges

holds the roof will be necessary. Provision is needed for access to the space. The prevention of condensate accumulating on roof structures must be prevented wherever it is likely to be a problem. This generally requires the use of extraction fans. Industrial units are often not adequately bird proofed. This also needs attention.

FloorsUnits of this type generally have flat concrete floors. Depending on the condition of the concrete and the type of food being processed, a protective epoxy or polyurethane layer may be required. Although, in many food sectors, a sloping floor is required for drainage purposes, this may be prohibitively expensive to install in an existing industrial complex.

DrainageIf removal of liquid waste via a drainage system is needed then this will need to be linked to the sewerage system of the complex. Drawings of these systems will be needed to ascertain whether this is, indeed, possible.

Canteen and change facilitiesIn general, these will not be provided in a typical industrial complex unit. Space must be provided and partitioned off in order to comply with food industry norms. Locker space for storage of lunch boxes and hanging space for street clothing are important.

Toilet facilities and plumbingThe number of toilets provided must be in terms of R 638. Furthermore for typical industrial units, extraction fans and self-closing doors must be installed. Preferable to this is the inclusion of the ventilated lobby between the toilets and the factory area.

Hand wash basins and a facility for equipment and utensils washing will need to be installed and plumbed in.

Storage It is difficult and often un-economic to purchase packaging material, particularly cartons in small quantities. Storage of this material must be taken into account in the selection and fitting out of the processing unit. The use of a mezzanine area, hastily constructed on a steel frame with in the process area is not a suitable solution.

Storage of retention samples and separated storage of cleaning materials must be planned

Provision of servicesServices such as steam and cooling water require an outside area. This needs to be planned.

Space here does not permit detail on all the issues to be considered. The above is a brief checklist.

www.foodengineering.co.za References: Regulation 638 – Regulations governing general hygiene requirements for food premises, the transport of food and related matters.SANS 10049:2018 Food safety management - requirements for prerequisite programmes (PRPs)


HOW SAFE ARE SPRAY TUNNELS?

With the world bursting to get out of lockdown and South Africans slowly trickling

back to their workplaces, the health of their workers is uppermost on most company’s minds.

One of the ways that’s being implemented countrywide is that of human spray booths or tunnels that spray sodium hypochlorite on people to counter the Coronavirus. Who wouldn’t want to be fully protected after all, BUT what is this chemical and just what harm can it do?

As the name suggests one of the main components is chlorine and even watered down this can still do massive damage, especially when this is more than just a one-off experience, as in entering and exiting the workplace

once or even more times a day.With warnings issued by the CDC1

(Center for Disease Control), companies and institutions must take note before showering their staff with what could potentially cause irreversible damage to the mucosa of lungs – the very area affected by Coronavirus, as well as the eyes and skin. They also warn that such exposure could cause nasal irritation, sore throat, and coughing.

When you think that chlorine gas was used in the trenches in WWI this gives you an idea of the toxicity.

To add to this the WHO feels that hypochlorite at dilution safe for use on humans was not effective in killing the COVID-19 pathogen on clothing surfaces.

To call the use of these tunnels safe can be misleading. The primary objective

is to destroy the virus – that’s its job, which means it’s very toxic and can’t be taken lightly.

What is needed is more data on exactly what ingredients and concentration amounts are used in these tunnels. You need evidence and testing certification for this because it is acting on your clothes which are inanimate objects and currently, we don’t have any coronavirus data specifically for textiles. To claim efficacy here it would need to meet a specific standard, particularly for the contact time and concentration used. Typically for most disinfectants to be effective against the virus it would need a minimum five minutes exposure time at 200-300 ppm concentration. The spray would have to cover and saturate a person’s entire surface area for this period to destroy everything. If all a person gets is a light, quick spray as they walk through it will evaporate in seconds, having little or no effect at all.

SPRAY TUNNELS

Dr Mark Kelly, Chief Scientist and Chemist at Biodx shares his

opinions on the toxicity of toxic chemicals used in spray tunnels


In terms of the concentration amounts for disinfectant efficacy on textiles, we don’t currently have any SA standards, so would need to use EU Specifications.

There is a huge toxicology concern with sodium hypochlorite and the concentration required to destroy the Coronavirus. People may claim it’s just like using HTH in your swimming pool but there’s a vast difference in the concentration here as in a pool you’re using 3ppm as a bacteriostatic (to stop bacteria from growing – not to kill it), which is an accepted safe level for skin.

Also when you swim you typically don’t inhale the chlorine, whereas if you should inhale it when walking through a tunnel (and it can penetrate a mask) it will damage the sensitive mucosa in the lungs - on top of the eye & skin irritation and damage to your clothing.

Being responsible with social distancing, hand washing and wearing a mask is a far more appropriate way to fight this virus. An additional recommendation would be to use disinfectant footbaths at entrances and exits of high-traffic environments.

In any event, research is showing more and more that ultimately, we will all get it, particularly if you’re susceptible to flu.

In India they have stopped using tunnels in most public places such as airports and transport stations because of safety issues and a lack of performance information.2 The information they do have doesn’t bode well for the product being used for people. Disinfectant like this is meant for hard surfaces.

You can safely inhale our Biodx disinfectant products at 10 mg/m3 but this amount will destroy NOTHING on an inanimate surface. Our test data indicates you would need 1,000 mg to guarantee destruction of Coronavirus.

Considering the test data is not available for applications into the atmosphere, we recommend people use caution and if possible, conduct your own efficacy testing. (Biodx will make our EU test results available as soon as we receive them.) So, using the allowed rate in tunnels won’t hurt people but certainly won’t destroy the virus. I would urge anyone considering installing tunnels/ booths to demand scientific proof of safety and performance from suppliers

https://biodx.coReferences1 https://www.cdc.gov/coronavirus/2019-ncov/community/disinfecting-building-facility.html (Section: Alternative Disinfecting Methods)2 https://www.dtnext.in/News/TamilNa-du/2020/04/11015252/1224470/No-more-dis-infection-tunnels-as-docs-warn-of-health-.vpf

SPRAY TUNNELS

Dr Mark Kelly, Chief Scientist and Chemist at Biodx


KHS

FROM PHARMACEUTICAL NICHE PRODUCT TO ESTABLISHED COATING TECHNOLOGY FOR THE BEVERAGE INDUSTRY

With its Plasmax coating technology and the FreshSafe PET® packaging system which

has evolved from it, KHS offers the food and beverage industries a sustainable, environmentally-friendly system with the best possible product protection. Today’s coating system for PET bottles dates back to the 1990s when it was used in the pharmaceutical industry.

When Bernd-Thomas Kempa and Dr. Joachim Konrad talk about the history of FreshSafe PET®, frequent mention is made of the words, “persistence”, “conviction” and “trust”. Together with

their team, in a manner of speaking the two are the trailblazers behind the transformation of KHS Plasmax barrier coating technology from a niche product to a market-proven, tried-and-tested packaging system for the food and beverage industries.

The story of FreshSafe PET®, also known as Plasmax, began in the 2000s when Schott AG and SIG Corpoplast launched a joint venture for the plasma coating of PET bottles to cater for changing packaging preferences in the industry. In doing so they pooled the expertise of an international

The FreshSafe PET® success

story: what started out in the

1990s as an application for

the pharmaceutical industry

is now an established coating

technology for PET bottles.

FROM PHARMACEUTICAL NICHE PRODUCT TO ESTABLISHED COATING TECHNOLOGY FOR THE BEVERAGE INDUSTRY

KHS

manufacturer of glass and glass ceramics with that of a packaging producer and engineering company for the processing of plastics. Schott AG’s portfolio also included a glass coating which was applied to the insides of glass containers as a supplemental layer. “This protected highly sensitive pharmaceutical products from substance migration,” explains Kempa.

Challenges for customers and KHSDuring this joint venture a prototype of the first generation of Plasmax machines was developed and in 2002 the first Plasmax machine was tested in Switzerland with an output of 10,000 bottles per hour. “The constant aim of development was and still is to integrate just one machine which satisfies bottling plant conditions and meets customer expectations,” says Kempa. System availability had to be at an established level typical of the industry from the very start. “Looking at our success now and at the growing demand for this machine, we can say that it was worth it. We still nurture a certain start-up mentality in the team, though,” adds Konrad.

“With the dissolution of the joint venture and the takeover of Plasmax technology by KHS in 2008 we were given plenty of backing and Plasmax has steadily expanded its range of products over the years. The machine manufacturer now supplies not just its standard coating machine and the InnoPET FreshSafe block but also a Plasmax 2Q/4Q for the low-performance range and an InnoPET FreshSafe TriBlock with a stretch blow molder and filler/

capper combination which can produce up to 48,000 bottles an hour. “FreshSafe PET® combines perfect product protection with sustainable recyclability. At the same time costs can be cut by saving on PET material.

Key factor for environmental protectionSeveral factors play a role when a customer makes his or her decision to buy. With FreshSafe PET® no unwanted substances enter the product from the outside, for instance – and valuable ingredients such as vitamins cannot escape. Thanks to Plasmax barrier technology sensitive and carbonated beverages also keep up to ten times longer than in the conventional PET bottle. This is a key factor, especially for bottlers whose products have to travel long distances. Furthermore, the wafer-thin layer of glass reliably protects sensitive products against loss of freshness and quality, thus making a considerable contribution to the protection of the environment. “The more reliable the product protection, the lower the amount of food wasted,” says Konrad. This barrier technology is also suitable for coating PET bottles made of recyclate (rPET) and for biodegradable containers.

Kempa and Konrad believe that the key factor for environmental protection is not just weight reduction but also the full recyclability of FreshSafe PET®. By avoiding the use of different material components this coating technology enables the PET material to be collected by type and thus containers to be fully recycled. This has been confirmed by several independent international

experts and trade associations such as the APR and EBPB, among others. In the face of the growing demand across the globe for clean recycling systems this is a crucial aspect, claims Kempa. “Customers and the public are increasingly calling for environmentally-friendly packaging systems; a product is only successful when it solves a relevant problem. With FreshSafe PET® we’ve created an environmentally-friendly and cost-efficient system which combines sustainability with the best possible product protection.” Less use of materials cuts costsIn addition to environmental aspects and the protection of the product economy is also important. By using KHS technology bottles weigh less than those which contain additives, in turn cutting down on the amount of material required and thus saving on costs. Moreover, bottlers can also switch to using less expensive standard PET preforms, again reducing the cost per bottle.

“All of these factors have helped FreshSafe PET® evolve from a mere vision to a popular and sustainable form of packaging,” enthuses Kempa. “And we’re convinced that the success of this product is set to continue for some time yet. We expect that in the future environmentally-friendly packaging will be inextricably linked to our responsibility to further reduce our carbon footprint. KHS is contributing by having less food go to waste as it’s packaged in an optimized type of container.”

For more information go to: www.khs.com/en/media


BMG – one of South Africa’s leading engineering solutions specialists - is authorised to provide

engineering components and support services to essential service providers, during the country’s COVID-19 lockdown period.

“The BMG team remains committed to making sure industry is able to continue operating as safely and efficiently as possible during this challenging time. It is absolutely critical - while we are all vulnerable - that extra care is taken by companies to maintain pristine hygiene standards during food and beverage manufacture, storage, packaging and transportation,” says

Mark Barbour, Group Product and Sales Manager, BMG. “According to authorities, this virus is going to be with us for a very long time, so we all need to be prepared for new, stricter operating conditions. Even small faults in design, operation and maintenance can have huge negative impacts on the quality and safety of food products.

Here are some of the key aspects which businesses need to take into consideration:

Assessment of equipment and plant proceduresReliability engineering starts with an assessment of a plant’s operating

processes and budgetary parameters. Areas such as product specification, custom-design capabilities for improved productivity, access to components, installation, and commissioning, as well as support and maintenance of equipment are all key factors in this stage.

Selection of the appropriate compliant equipmentWith the right guidance, careful and accurate product selection, correct installation methods and appropriate care of equipment, substantial savings can be made in reduced maintenance costs and minimal downtime.

BearingsSpecialist bearings are recommended for use in food and bottling machinery, where pristine hygiene standards are required and where good chemical resistance over a wide temperature range is critical.

Engineering support for SAFE AND EFFICENT FOODBEV PRODUCTION AND HANDLING during the Covid-19 lockdown

BMG

Apart from the supply of necessary engineering consumables

and components, industry requires ongoing maintenance

and refurbishment services, to ensure efficient productivity,

particularly as lockdown levels start to shift towards level 1.

BMG works closely with the food and beverage sectors to raise hygiene standards throughout the food and logistics chain – from farmers, processors, manufacturers

and packagers, to distributors, retailers and consumers.


Engineering support for SAFE AND EFFICENT FOODBEV PRODUCTION AND HANDLING during the Covid-19 lockdown

Recommended bearing types for strong acid environments and in applications where frequent washdowns are necessary, include corrosion-resistant units, with greater durability and lower maintenance requirements than conventional resin bearings.

Eco-friendly moulded oil bearings ensure efficient and extended operation in harsh environments where chemicals, water, dust and dirt normally cause deterioration and loss of lubricant. These bearings are filled with a special moulded oil material that consists of lubricating oil and resin, to ensure a steady flow of lubricant for extended periods.

Seals and gasketsThe demands of modern engineering make the choice of the correct sealing product an important consideration, both in the design of new equipment and in selecting products to replace those that are no longer suitable modern food and beverage plants.

Our specialists recommend the selection of FDA compliant seals and gaskets, which are manufactured in advanced materials, including PTFE, for resistance to aggressive chemicals and corrosion and which can withstand a wide temperature range for extended periods.

Power Transmission ComponentsThe use of the anti-corrosion and lubrication-free roller chain series designed for applications where clean environments are essential, and where product contamination cannot be tolerated, is advised.

Technologically advanced lubrication-free chain is supplied with a specially developed food grade lubricant, which

significantly increases chain wear life, with no compromise on chain strength. As there is no need for external lubrication, the chain is kept cleaner, making it easier to specify and install, especially in areas with strict hygiene regulations.

High-performance chains for the food and beverage sector, such as the ones provided by BMG, comprise special materials, coatings and lubrications, undergo an immaculate manufacturing process, thus offering ensure dimensional accuracy, constant geometry, high surface quality and extended service life.

Light materials handlingThere are many applications in the food processing sector, where standard process or conveyor belts cannot be used. Our specialists advise customers to only use food grade belts that comply with FDA and EC standards for contact with dry foodstuffs. It is critical in modern food processes, that only high-quality coating materials - suitable for direct contact with foodstuffs, as well as for packed food conveying - are used to ensure hygienic, safe processing and efficient logistics.

Recommended belts for use in hygiene applications in the food, beverage, and packaging sectors, include rubber, polyurethane, silicone and PTFE coated-process conveyor and folder gluer belts.

Energy-efficient factory and process automationTo achieve efficient mechanical speed control – especially in applications where frequently changing speeds are

essential and where a specifically-defined sequence of movement is required - BMG emphasises the importance of choosing the correct drive components, encompassing the latest technologies.

In bottling, food preparation and packaging plants, where cabling costs are excessive and control room space is limited, specialists believe it makes sense to position speed controllers close to motors. Decentralised drive technology - an alternative to control cabinet installations - incorporates frequency inverters that are installed close to the motor or mounted directly on the geared motor, to enhance productivity in food processing.

Decentralised control systems integrate mechanical drive components and electronics components into compact units, to provide efficient and reliable customised drive solutions that reduce operating and service costs. We recommend the installation of modular drive systems that are easy to expand or upgrade, using a minimum of different types and sizes of components.

Fasteners for use in food manufacturing and preparation facilitiesFood and beverage plants need to invest in fasteners that are manufactured in food-compliant materials, like stainless steel, for highly specialised and safety-critical applications.

The advantages of stainless-steel fasteners include corrosion and thermal shock resistance, durability, resistance to powerful cleaning detergents and the ability to withstand a wide temperature range – from cooking to freezing. Added to this, food is untainted by non-toxic stainless-steel components.

BMG


Most manufacturing equipment is held together by critical bolted joints. According to specialists, the reasons why bolted joints normally fail, are spontaneous bolt loosening and slackening. Bolted joints in food processing, are constantly subjected to external forces, which results in spontaneous loosening, due to vibration and dynamic loads. With the development of new materials and techniques in modern engineering – for example, corrosion-resistant composites – the problem of slackening is a challenging consequence of settlement and relaxation. This can cause severe damage to equipment and loss of manufactured product.

We recommend the use of an advanced bolt-securing system that uses tension instead of friction, to ensure that joints holding sub-assemblies together remain secure. Bolts need to be easily removable during maintenance procedures but must resist the loosening effects of vibrations and dynamic loads.

Maintenance is criticalIn addition to the use of the right components and accessories needed to maintain critical food and beverage processing and handling, maintenance plays an equally vital role in the safety and efficiency of a facility.

Services such as mobile breakdown and repair and maintenance support, will ensure production plants are up and running as quickly as possible following a breakdown.

The right lubricationThe introduction of a structured maintenance management programme, which can be implemented in-house, or partially outsourced to a professional organisation, is critical to maximising production efficiencies.

Conditioning monitoring identifies lubrication problems, misalignment and vibration troubles and helps in identifying the causes of the damage, so that equipment can be fixed before further damage occurs. This means reduced downtime, efficient production, and substantial cost savings.

The effects of friction and the resulting wear of moving components in food and beverage production, are significantly

reduced by effective lubrication. Through a wide range of synthetic

oils, lubricants and bespoke lubrication systems and the support of a technically competent team - food and beverage plants can achieve energy-savings, minimise downtime, reduce maintenance requirements and achieve extended service life of components. Although a general multipurpose grease is adequate in many applications, food processing machinery demands the careful choice of the correct food grade lubricant and lubricating system.

Personal protection equipment (PPE)Workplace safety-matting and floor safety products offers enhanced protection in food processing and bottle plants, kitchens, canteens, and shower rooms. Durable under-foot safety products not only improve safety, but also reduce fatigue from prolonged standing. Regular cleaning of floor areas is critical to ensure surfaces are free of wet and dry contaminants, for greater safety underfoot.

The importance of floor level safety in the workplace should not be under-estimated. Research shows that Musculoskeletal disorders (MSDs) –

which are conditions affecting muscles, tendons, ligaments, nerves, and other soft tissues – as well as slips, trips and falls, are major causes of workplace absence. Preventative measures to reduce these risks is the responsibility of the employer. The investment in anti-fatigue matting encourages regular foot movement, promoting healthier circulation and the installation of anti-slip matting, flooring, or coatings, significantly improve safety underfoot.

Apart from essential floor safety products, we recommend the installation of PVC strip curtains to partition areas for the control of temperature, humidity, and energy-efficiency. Locks and lockout safety and security solutions - including safety padlocks, accessories, and signage materials - prevent accidents that could occur during servicing and repairing of equipment. Other recommended PPE includes facemasks, coveralls, and gloves.

BMG

Essential service providers requiring assistance are invited to contact BMG at this emergency number 0800022224.www.bmgworld.net


Some of the country’s most renowned chefs based in the winelands region of Stellenbosch

have stepped up to support local communities as lives and livelihoods are decimated by the COVID-19 pandemic. The chefs and their respective kitchen crews have set up a soup kitchen that now produces just over 20 000 portions per week. The project is an initiative of Tasting Stellenbosch, a collaboration of leading restaurateurs and wine producers, that joins forces with aid response project Stellenbosch Unite. Both are part of official tourism organisation Visit Stellenbosch, while Stellenbosch Unite is a collaborative effort between Stellenbosch Municipality, Stellenbosch University, SCAN, Visit Stellenbosch and Ranyaka, and administrated by the Greater Stellenbosch Development Trust.

Apart from the usual NGO feeding and food parcel distribution happening in Stellenbosch at any given time, Stellenbosch Unite co-ordinates an additional 3 300 food parcels per week with Tasting Stellenbosch now on board with at least 5 200 portions of nutritious soup, four days a week.

According to chef Bertus Basson, who like many of his colleagues has long been involved with community feeding schemes alongside his regular restaurant business, they realised the pandemic crisis had created a far greater need than they were servicing. “After putting out a

few calls, the restaurant community came together in a selfless and truly inspiring way to confront these social challenges people are facing. No child, woman or man should go to bed hungry. We will keep going for the next few months and recruit more chefs to increase capacity and feed even more people.”

The chefs and their kitchen crews are souping it up for a number of communities. Once the soup is made, it is distributed through official and existing NGO channels and community co-ordinators as part of the Stellenbosch Unite network, which includes some areas of Franschhoek.

Bertus says each restaurant and production premises is fully compliant and strict protocol with regards to sanitising and protective measures are in place and adhered to at all sites.

In addition to Bertus, participants in the effort include Spier Wine Estate, Neethlingshof (Brendan Stein), Gåte at Quoin Rock (James Would), Jardine Restaurant (George Jardine), Longtable at Haskell (Cornelle Minnie), Lanzerac (Stephan Fraser), Hussar Grill, Blaauwklippen, Table

at De Meye and De Warenmarkt.They are supported by Stellenbosch-

based event hire company Ten of Cups, whose owner Eddie van Lamp has committed a location and production kitchen with all necessary equipment. Adventure Centre in Stellenbosch has made its vehicles and staff available to help transport the soup from the production centres to the communities.

Members of the public can back the project too with financial contributions as well as donations of dry goods.

The project is specifically a response to Covid-19. The intention is to keep going at least until September.

For more information, visit www.stellenboschunite.org or email [email protected].

HIGH PROFILE KITCHENS TEAM UP TO HELP FIGHT HUNGER in Greater Stellenbosch communities

COMMUNITY

Brendon Stein

Cornelle Haskell

George Jardine

Stephan Lanzerac

James Woud Bertus Basson


DINNERMATES Tel: +27 11 462 0020 +27 11 032 8600Fax: +27 11 462 [email protected]

• Suppliers to the hospitality trade and food industries• Service Excellence • Quality portion-controlled products (chilled, frozen and dried)• Innovation and flexibility• Meat and chicken products tailored for special applications in the food industry. • Dried meat products – real meat real flavor!

PHT-SA TRADING INTERNATIONAL Tel: +27 861 777 [email protected]

Your PARTNER for HYGIENE and TECHNOLOGYAs a successful, producing enterprise of hygiene-sensitive products you have to keep many aspects of the requirements and regulations of hygiene and food safety in mind. We support you in this task and deliver customized hygiene solutions, as well as innovative technology. We develop the perfect fit, specific to your business, complete hygiene-concept and are reliably, along with our expertise, available by your side. In addition to this, after implementing our solution, we continue to be available to you for advice, regular service and for emergencies.

The PHT group with locations in North- and South-Germany, Austria, Benelux and South Africa is one of the leading outfitters of the modern, up-to-date technology for hygiene and food safety.

KONICA MINOLTA35 Modulus Road OrmondeTel +27 11 661 9000 [email protected] Accuriolabel 190 Digital Label Printer

FULL COLOUR LABEL PRINTING PRESS SYSTEM The AccurioLabel 190 can be used for a variety of applications

From samples to full production of small to mid volume labels for various markets. Achieves high image quality and productivity thanks to its cutting-edge digital print technologies.

The Konica Minolta AccurioLabel 190 system benefits from stable colour consistency and 1200x1200 dpi offset-like quality. No pre-coating is required. The new machine comes with a web guiding system as a standard. Customers benefit from its ease of operation, production flexibility, fast turnaround and variable data printing capabilities, as well as world-class support and service.

The toners of AccurioLabel 190 are in compliance with FDA standards considering the safety of indirect food packaging labels.

As a leading global services provider in the field of IT and document processes as well as digital production printing solutions the company excels in services-led business consulting, implementation and management and provides a range of world-leading printing systems and solutions.

LABELS

Should you require any additional information, please contact Keshav Beachen (NOSA Testing National Sales Manager) at [email protected] or +27 76 114 9420.

NOSA TESTING Porta Nova Building, Gazelle Close, Corporate Park South,Old Pretoria Road, Ranjesfontein, Midrand

How NOSA Testing ensures crystalline silica in respirable airborne dust is no longer your problemNOSA Testing now offers accredited gravimetric weighing and crystalline silica analysis.

LABORATORY SERVICES

Analysis Sampling Media Method Based On Accredited TAT Size

Inhalable and Respirable (Gravimetric)

Inhalable and Respirable (Gravimetric)

NIOSH 0500 & 0600 Yes 48 Hours 37mm, 5µm

Crystalline Silica Polyvinyl Chloride (PVC) Filters

NIOSH 7602 Yes 10 working days

37mm, 5µm

Tel: +27 76 114 [email protected]

Contact Wendy Breakey Tel: 083 653 8116or email: [email protected]

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