No, you do not need to open another account. You will be invoiced according to the service used. If your company required purchase orders for any services provided, we would require a purchase order for training and consulting services. Prepaid accounts need to send proof of payment before training is booked or confirmed.
Please be sure to verify also with your training manager/coordinator whether or not they require a specific account for training /consulting work or if the existing account can be used.
Microbiological testing customers – Invoices are automatically generated once the laboratory project has been closed (final laboratory results report) on our Laboratory Information Management system and sent to you
Customers/clients making use of all other services (chemistry testing, hygiene services, training, sub-contracting etc.), invoices are sent at the end of the month in which the services were delivered (provided our service to you has been completed and results have been sent to you, where applicable).
- Prepaid customers - we will require a proof of payment, as well as your Sample Analysis Request Form (SARF)*.
- Credit customers - we require a completed SARF*, as well as purchase order (where applicable).
The SARF form provides the actual instruction to the laboratory and needs to indicate sample descriptions (information required on your laboratory Certificate of Analysis), tests required per samples, indication of contact person and company details and any other special instructions.
*To prevent sample registration delays, please make sure that all sample information on your SARF is correct and corresponds with the amount of samples submitted.
Contact customer care, preferably one day before collection is required.
- Cape Town: +27 21 683 8436
- Midrand: +27 11 805 4310
- Jeffreys Bay (Dairy): +27 42 296 0945
- George: +27 44 873 0855
- Durban: +27 31 502 6348
500ml. The standard tests conducted for SANS 241 are for Total Microbial Activity (TMA), Coliforms and Escherichia coli. Samples need to be filtered and reported in 100ml, hence 500ml in total is required.
TMA is directly plated - 1ml
Legionella enumeration is tested according to the prescribed ISO 11731 method. Results of tests performed against this method are expressed per litre. Therefore, 1L of water is required.
A maximum of 7 days is recommended to ensure the best results in terms of accuracy and repeatability. This has been determined by means of in-house validation.
Expiry dates for sponge swabs are indicated on the swab.
You will receive an electronic copy of your Certificate of Analysis (COA) via our LIMS system (firstname.lastname@example.org) to the contact email address provided on the Customer Take on Form (CTF) or the Sample Analysis Request Form (SARF) that were submitted with the samples. Contacts for COA’s can be fixed on our LIMS system – please contact our customer care department for assistance.
Where customers supply limits for tests performed these can be configured on our Laboratory Information Management system (LIMS) and reflect on your COA. If you would like to arrange for your limits to be specified, please contact our Customer Care team.
In cases where limits have been provided and the corresponding results are out of spec, NC (or Non Conformance) will automatically appear in the results column of the COA.
You can submit samples in any glass or plastic container, as long as it is sterile.
Containers for treated water samples (which might contain residual disinfectant) requires a sterile bottle with an added neutralising agent. The neutralising agent will neutralise residual disinfectants and cleaning chemicals in the water preventing interference with the test result.
As far as possible, samples should be submitted in their final product container.
Should you require sterile containers, Merieux NutriSciences can arrange these for you - contact our Customer Care team for more.
Perishables (including water and swabs): 7 degrees or less. Ideally samples should be packed in a cooler box with ice bricks to maintain this temperature.
Frozen products: Submitted in a frozen condition, ideally on dry ice.
Non-perishable samples: Any box/container that will ensure that product integrity is maintained during transport/shipment.
It is important that samples are packed carefully in bubble wrap and sealed properly to maintain integrity. Shipment temperature should always match the actual temperature of the distribution of the product.
At least 2x 400g* per sample.
If parameters require subcontracting, we will require a separate 400g sample as well.
We recommend at least once a year for food safety management. You can also request the Certificate of Analysis from your local municipality.
As per SANS 241:2015, results of chemical testing on water are reported per litre, either as mg/l (macro determinants) or µg/l (micro determinants). Therefore 1 litre of water is required for testing.
Once you've done a full nutritional analysis the results are valid for a three year period (according to R146:2010). You only have to do a full nutritional analysis once you have made changes to the formulation/recipe.
Carbohydrate – refers to the sum of all individual carbohydrates and is calculated by difference.
Carbohydrates = 100* – (Moisture + Fat + Protein + Ash + Total Dietary Fibre)
*All nutrients should be calculated per 100g or ml.
Glycaemic carbohydrate – refers to the sum of ONLY carbohydrates which are available for metabolism.
Glycaemic Carbohydrates = Total Sugars + Total Starch
No. Sodium is a chemical element (Na) while "Salt" is the term commonly used for sodium chloride (NaCl) which is table salt. Sodium chloride contains ±40% Sodium and ±60% Chloride and may therefore be determined by a calculation after analysis of Sodium or Chloride. This is only an estimation of the salt as (NaCl) as there may be other sources of both sodium and chloride in the sample. Where salt is required on your COA it will be calculated from sodium.
To convert sodium to salt, multiply the sodium figure in milligrams (mg) by 2.5 and then divide by 1,000. So:
Milligrams of sodium X 2.5 = milligrams of salt ÷ 1,000
200mg of sodium
200mg x 2.5 = 500mg salt ... then divided by 1,000 = 0.5 grams salt
So 200mg of sodium equates to 500milligrams or 0.5 grams of salt
Should you require salt to be calculated from chloride (as opposed to sodium), an additional chloride analysis is required.
Any food item which makes a claim (such as fat-free, low sodium, high fibre etc.) needs to include the minimum eight nutritional parameters as Nutritional Information on the label. The minimum eight parameters include: Glycaemic carbohydrate or carbohydrate; Energy; Protein; Sugar breakdown; Total fat, saturated fat (fatty acid profile); Total dietary fibre; Total sodium; Moisture & ash (required for carbohydrate) and starch (required for glycaemic carbohydrate).
It is important to note that we do offer additional tests over and above the minimum eight.
Our customer care division will assist with your specific requirements for the visit e.g. samples to be taken, consulting required and tests to be performed. Once the requirements have be clarified the customer care representative will issued you with a customized proposal.
Once you have signed off the proposal and submitted a purchase order / proof of payment (if required), your customer care representative will arrange a suitable time for one of our hygiene consultants to visit your premises.
7 working days.
Surface swabs (food contact surfaces): Scoring for product contact surfaces is done according to the method outlined in the SANS Standard (SANS 5763:2006): Efficacy of Cleaning Plant, Equipment and Utensils: Swab Technique (namely, no more than 100 colony forming units or cfu per cm2). Alternatively, results can be scored against internal specifications provided by your company. Non-product contact surface areas will be scored as cfu per area.
Hand swabs: There is no regulation for hand swabs, however, results can be scored against internal specifications provided by your company.
Companies making use of sponge swabs will receive results as cfu/area.
If you have specific requirements for reporting of swabs please contact our customer care division.
A maximum of 50ml (ideally 30-40ml) is required for raw milk testing.
A minimum of 10ml (in a sterile container) is required for pathogen screening.
Where conventional testing of Microbiological pathogens are required on milk and other dairy products these will be referred to our accredited Microbiological testing laboratories in Cape Town, George and Midrand.
Sampling containers can be provided for all nutritional and somatic cell counts testing, including preservative microtabs. Ideally, sample containers need to be arranged two days prior to collection.
Preserved samples should be sent in a cooler box (preferably below 7 °C). For all bacteriological samples (those used for pathogen screening), it is very important to get them to 0°C - 4°C a soon as possible after sampling and they should remain at 0°C - 4°C until they reach the lab .
Unpreserved samples should be tested after 96 hours. Preserved samples should be tested within 6 days.
If the containers remain unopened and in a cool, dry place - these can be kept for up to 2 years. Best practice advises that bottles are used within one month.
Merieux Nutrisciences is a FoodBev SETA accredited training provider.
In addition, Swift Silliker (Pty) Ltd. t/a Mérieux NutriSciences is an approved CPD accredited training provider for the Health Professions Council of South Africa (HPCSA) with accreditation number EHP002
As per www.saqa.org.za: The South African Qualifications Authority Board is a body of 12 members appointed by the Minister of Higher Education and Training.
The objectives of SAQA are to
- advance the objectives of the National Qualifications Framework (NQF);
- oversee the further development and implementation of the NQF; and
- co-ordinate the sub-frameworks.
See more at: http://www.saqa.org.za/show.php?id=5658#sthash.RLwaJn9N.dpuf
A SAQA assessment is a formal assessment conducted after training in order to assess achievement of learning outcomes in terms of specified criteria using pre-designed assessment instruments. The outcomes and criteria may be defined in a range of documents including but not limited to unit standards, exit level outcomes, assessment standards, curriculum statements and qualifications.
It is required in cases where credits need to be accumulated or transferred for the applicable unit standard.*
*Credit Transfer: This is the process where learners are able to register learning outcomes achieved in one qualification/part qualification at one date and have them counted towards another qualification/part qualification at a later date. Credit Transfer operates between qualifications/part qualifications, but more importantly between organisations or sectors. Credit Accumulation: This is the process where learners are able to register learning outcomes achieved in one qualification/part qualification at one date and have them counted towards the full qualification/part qualification at a later date. Credit Accumulation takes place within sub-systems, for example subject, programme, department, faculty, Institution, awarding body, educational sector, occupational sector, and country. In a full CAT system, these two processes are integrated, so that the credit which is accumulated within one sub-system may first have been transferred from another sub-system. - http://www.saqa.org.za/faqs.php
Training relates to a variety of local and international programmes and regulations concerning Food Safety Systems, such as ISO 22000, HACCP, FSSC 22000, Codex Alimentarius, etc