SANS 10330:2020

SANS 10330:2020 — South Africa's HACCP Standard

The national standard that turns the HACCP principles into requirements your food business can be assessed against. What it demands, the twelve-step study behind it, and how to get your team trained — from a practitioner who teaches and implements it.

Codex-aligned12 Steps · 7 PrinciplesSA National StandardGFSI Foundation
Colour-coded cleaning brushes arranged for a HACCP hygiene programme
12
Codex Application Steps
7
HACCP Principles
2020
Current Edition
GFSI
Global Markets Foundation
Get Trained
HACCP Fundamentals
The HACCP foundation required by SANS 10330:2020, BRCGS Food & IFS
16 self-paced modules · the Codex 12-step study · enrol by email
R2 950
per person
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The Standard

What is SANS 10330?

SANS 10330:2020 is South Africa's national standard for food safety. It specifies the requirements for developing, establishing, implementing, maintaining and continually improving a food safety system built on prerequisite programmes and the principles of Hazard Analysis and Critical Control Point (HACCP).

The obligation to run such a system attaches to the activity, not the size of the business. Any organisation that processes, manufactures, stores, transports, distributes or sells food — or does anything that could affect its safety — is a food handling organisation and is in scope. What scales with size is how much system is proportionate, not whether the requirements apply.

SANS 10330 sits in a stack: the Codex Alimentarius baseline supplies the HACCP principles, SANS 10330 turns them into assessable national requirements, food law sets the legal floor, and GFSI schemes like FSSC 22000 and BRCGS add on top. The layers are cumulative, never alternative — one system can satisfy all of them.

Who Needs SANS 10330
SA food businesses formalising for the first time
Operations building toward FSSC 22000 or BRCGS
Retail and foodservice suppliers asked for HACCP
Any food handling organisation, regardless of size
The Method

The 12 Steps of a HACCP Study

SANS 10330 is built on the Codex Alimentarius twelve-step application sequence — the last seven of which are the seven HACCP principles. Prerequisite programmes must be established, operational and verified before step one begins.

1

Assemble the HACCP team & define scope

Settle who does the work and exactly what the study covers. A scope set carelessly here causes trouble at every step downstream.

2

Describe the product & raw materials

Set out each product, its ingredients and raw materials, and the characteristics that bear on safety.

3

Identify the intended use

State who eats the product and how — including vulnerable consumers, who often decide where a limit has to sit.

4

Construct the process flow diagram

Map every step from receipt to dispatch. The flow diagram is the map the whole hazard analysis is run against.

5

Confirm the flow diagram on-site

Walk the line and confirm the drawing is true. A diagram that does not match reality invalidates the analysis built on it.

6

Conduct a hazard analysis (Principle 1)

Identify the biological, chemical and physical hazards at each step, then separately evaluate which are significant.

7

Determine the CCPs (Principle 2)

Take only the significant hazards forward to decide where control has to sit — as a critical control point or an OPRP.

8

Establish critical limits (Principle 3)

Set the validated limits that separate safe from unsafe at each CCP.

9

Establish a monitoring system (Principle 4)

Decide how each critical limit is monitored, how often, and by whom — in time to act before unsafe product moves on.

10

Establish corrective actions (Principle 5)

Define in advance what happens when a limit is breached — to the product and to the process.

11

Establish verification procedures (Principle 6)

Confirm the system is working and being followed — through validation of the controls and ongoing verification.

12

Establish documentation & record-keeping (Principle 7)

Fix the documents and records that prove the system runs, and put the plan on a review cycle.

In Depth

The Building Blocks of SANS 10330

Each part of the standard, explained in practical terms — with a plain-language guide behind every one.

Get Trained

HACCP Fundamentals — the HACCP Foundation for SANS 10330, BRCGS & IFS

A self-paced course through all sixteen modules of a HACCP study — the twelve-step Codex sequence and seven principles, applied to any food production environment. It builds the HACCP foundation required by SANS 10330:2020, BRCGS Food & IFS. R2 950 per person, aligned to Codex Alimentarius. Enrol by email; you get an invoice, then your access link.

BVRC.
HACCP Fundamentals
Self-Paced Course
16
Modules
12
Codex Steps
7
Principles
06Conduct hazard analysisP1
07Determine the CCPsP2
08Establish critical limitsP3
09Establish monitoringP4
HACCP Fundamentals course · 16 self-paced modules aligned to SANS 10330:2020
Featured Topic

SANS 10330 In Depth

Current Focus
Everything You Need to Understand the Standard
Frequently Asked

SANS 10330 FAQ

SANS 10330:2020 is South Africa's national food safety standard. It specifies the requirements for developing, establishing, implementing, maintaining and continually improving a food safety system based on prerequisite programmes and the seven principles of HACCP. It is the standard that turns the internationally agreed HACCP principles into requirements a South African food business can be assessed against.

Every food handling organisation — any business that processes, manufactures, stores, transports, distributes or sells food — is required to operate a food safety system, regardless of its size. SANS 10330 is the national standard that sets out how to do that on an HACCP basis. Many retail and export customers specifically ask suppliers to work to it or to a GFSI scheme built on the same principles.

They are cumulative layers of the same structure. Codex Alimentarius is the international baseline — the HACCP principles and the twelve-step sequence for applying them. SANS 10330 is the South African national standard that turns those principles into assessable requirements. FSSC 22000 and BRCGS are GFSI-benchmarked certification schemes that sit on top and add further requirements. Each layer adds specificity to the one below; none replaces it.

Yes — and this is the single most commonly failed requirement. Before the HACCP principles are applied, prerequisite programmes must be well established, fully operational and verified. That is three separate tests: the programme exists, it is actually being done, and someone has checked and confirmed it. A hazard analysis run on top of missing or unverified PRPs is structurally incomplete.

The twelve steps are the Codex application sequence: assemble the HACCP team, describe the product, identify the intended use, construct the process flow diagram, confirm it on-site, conduct a hazard analysis, determine the CCPs, establish critical limits, establish monitoring, establish corrective actions, establish verification, and establish documentation. The last seven of those steps are the seven HACCP principles.

BVRC runs HACCP Fundamentals through Figuro Learn — a self-paced course of sixteen modules aligned to SANS 10330:2020 and Codex Alimentarius, at R2 950 per person. It takes you through the full twelve-step study and the seven principles, applied to any food production environment. BVRC also provides hands-on consulting to implement the standard in your operation.

Yes — 2020 is the current published edition of SANS 10330, and the version this guide and the HACCP Fundamentals course are aligned to. Always confirm you hold the current edition of any standard you build your system against.
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