The South African Meat Processors Association (SAMPA) was founded in 1945 and is a voluntary association of stakeholders in the meat processing and related sectors.
SAMPA is recognised as the national representative organization for the processed meat sector by authorities and is instrumental in converting voluntary standards into compulsory ones in the interest of consumer protection, product quality and food safety.
SAMPA members strive to ensure that the final product on dispatch is safe for consumption and provides consumers with a nutritious and value for money products and further, complies with the legal labelling requirements.
About Hazard Analysis and Critical Control Points (HACCP)
The meat processing industry has made efforts to ensure high food safety standards for all consumers. SAMPA has engaged with the Department of Health and agreed on the introduction and implementation of the Hazard Analysis and Critical Control Points (HACCP), which is a Food Safety Management program.
HACCP works on the systematic preventative approach to food safety from a biological, chemical and physical hazards production process to ensure food safety. HACCP allows for the design of measurements that enable the reduction of all associated risks at a safe level.
HACCP can be applied to all processes throughout every stage of the food supply-chain.
This includes:
– Production
– Preparation
– Packaging and distribution
A fundamental aim of the HACCP principles is to identify any potential hazards in the food industry in order to develop and implement control measures and eliminate risk.
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