THE WORKPLACE POSTER (PULLOUT) - MARCH 2020
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MARCH 2020
C O V I D - 1 9 I N
W T O M A N AGE
PLUS: HO E R ( P U L L O U T)
R K P L A C E P OST
THE WO
MARCH 2020 In this issue...
From Polony to Pilchards 3
to Pandemic
COVID Communications 4
News Briefs 5
Dairy Technology 8
Mobile Laboratory Testing 10
Processed Meat 13
Collaboration for Food Safety 14
COVID-19 and Food Safety Culture 18
COVID-19 Kitchens Gone Dark 23 20
SA Avo Season Opens 26
9
16-17
How to manage
COVID-19 in the workplace
(pullout poster)
32 Packaging News 27
Story of Innovation 29
Changing Attitudes to Plastics 30
Plastic bag levies on the rise 32
www.fbreporter.co.za FOOD & BEVERAGE REPORTER | MARCH 2020 | 1
EDITORIAL TRAINING
FROM POLONY TO PILCHARDS TO
PANDEMIC - How Prepared are We?
Publisher By Linda Jackson, Director, Food Focus.
Food Risk Forum
I
t may only be March, but 2020 and find creative ways to tackle the www.foodriskforum.co.za
feels like it has been two years long obstacles that this outbreak has
already! Most everything else has brought about. For some this seems
Managing Editor
faded in the light of the COVID-19 almost impossible, I think in particular Bridget Day
Pandemic that has swept the world of the restaurant sector, which works editor@fbreporter.co.za
and recently hit South Africa. Until face to face with customers and has 066 027 5454
now, listeriosis was the biggest disaster been hugely impacted by the social
the food industry and the nation had isolation measures in place. This
faced, but now we need to find deeper challenge will not be easy, and in much
Advertising
Wendy Breakey
levels of resourcefulness, hope and part, we face the unknown, but let’s wendy@fbreporter.co.za
determination to deal with this new adopt the necessary measures to 083 653 8116
and overwhelming crisis. protect our staff and our families and I am, by nature a glass half empty person - I always see the worst-
So many sectors of industry have keep on fighting. crises, everyone does have a stiff neck
been shut down by this virus – almost In case you weren’t aware – you www.fbreporter.co.za case scenario. So, I am not often welcomed in a risk assessment syndrome at these times – they all look
overnight many businesses have lost guys are the heroes right now, the ones up – to you. Look at Cyril, although the
Published by Food Risk Forum exercise as I see doom and gloom where others see the silver
all their clients and income. This is not feeding this nation when everything P O Box 247, Ebotse, Rynfield measures are drastic, we do respect
the case for the food industry. Much else is in turmoil. What you do matters, Gauteng, 1514 lining. I must work very hard to oppose negativity. bravery. Perhaps the future for South
like the medical sector, our services because without you, things would Africa will be brighter after this.
B
are vital, and we simply cannot stop be so much worse. So please, keep ut the last few years in the food international travel? The closure of all
Food & Beverage Reporter
doing what we do – feeding the nation. on doing what you do; listen to the and Food Focus are subsidiaries industry have supported this world ports? If you did then you are smiling 5. Think harder about
It goes without saying that this is no authorities and the experts, do the of Food Risk Forum (Pty) Ltd view. From polony to pilchards to while most of us are reeling. the consumer
easy feat; we are required to keep right things and teach others to do pandemic. The food safety issues we have
our staff safe, our consumers’ needs the same. As a senior executive in the sector, there 3. Think harder about your experienced since 2018 have shown
met, manage our supply chain which And wash your hands as if your are some lessons that can be learnt from people the fragility of consumer trust. Even
is under pressure, and still maintain lives… and the lives of others… the turbulent times and I would humbly So, it turns out employees are our most the recent retail hoarding and panic,
excellence in food safety and quality depended on it. suggest, my world view. valuable assets after all. Ask the many shows the lack of understanding from
(more than ever before in fact, given Endorsed by the SA food company’s out there that are consumers and the ordinary man in
that we are feeding a population Stay strong Association of the 1. Plan for the worst, it might struggling to supply simply because their the street. I think we often give them
already under attack). Flavour & just happen. people are ill. Have we thought about too much credit – we need to give them
Fragrance Industry.
But if there is one thing I know Bridget Over the last few days, it has been their health and safety in this way before? clear but simple information, so they do
about South Africans, we have the uncanny how many times contingency Have we considered that they could have understand and know how to react. Our
resilience and courage to rise up in You can reach me at Endorsed by SAAFoST plans has been mentioned and the lack been transmitting other communicable current concern – will the underlying
times of hardship, come together, editor@fbreporter.co.za of insight in these plans. Working at home diseases? The attention we are paying to state of our populations’ health be able
sounds feasible but what about when their wellbeing now is commendable, but to fight off this scary new infection of
the kids are there too? Recall a year’s perhaps a little late. The risk assessment COVID-19 or will it overwhelm us? Why
production? Recall all production? Are and the company wellness programmes aren’t we thinking this way about food
these the scenarios we are brave enough need to be reviewed after this dust safety? It’s the same bodies.
to discuss or do they seem laughable settles. We thought 2019 was hard, but who
in scale in relation to reality? And then would have thought that this is how
4. Lead from the front
SUBSCRIBE FOR JUST
reality changed. the first quarter of 2020 would end?
Who told you about your company’s Perhaps we should apologise for 2019
2. Rethink your plan emergency measures? This is not a time for all the things we said about it.
R250 PER YEAR* They tell us to learn from the mistakes of
others. Risk assessment is always more
to delegate. This is the time for the CEO
to rally the company around him/her
Looking on the bright side (hard for
me but critical for all of us) there has
Make sure you get every issue of Food & Beverage Reporter accurate with the blessing of hindsight. and provide personal support and clear not been a tsunami nor a hurricane.
posted directly to you. Visit www.fbreporter.co.za Well now we have it, so let’s not waste guidance. Telling comments shared in But perhaps these
for subscription info. or email admin@fbreporter.co.za (*SA only) these lessons. Now is the perfect time for recent weeks have either praised or should be added to your
the risk committee to convene to review condemned the leaders of companies risk assessments.
the risk assessment. Did you include for how they have handled it head on or Just in case.
pandemic and the complete halt of all shied away. The same is true for other www.foodfocus.co.za
2 | MARCH 2020 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za www.fbreporter.co.za FOOD & BEVERAGE REPORTER | MARCH 2020 | 3
COMMUNICATION NEWS
COVID-19 COMMUNICATION
CHANNELS PEPSICO WELCOMES
With so much in the media, here is a roundup COMPETITION COMMISSION’S
some of the official sites to keep you informed. RECOMMENDATION
REGARDING ACQUISITION VOLUNTARY LIQUIDATION
OF PIONEER FOODS
CONTACT OF DOMINOS PIZZA
The Competition Commission of South Africa completed its
CHANNELS investigation and recommended to the Competition Tribunal
the proposed transaction in which Simba (Pty) Ltd, a subsidiary
Late last year Taste Holdings decided to sell its food businesses
(Starbucks, Domino’s Pizza Maxi’s and The Fish & Chips Co),
The official website is: www.SAcoronavirus.co.za of PepsiCo, would acquire Pioneer Food Group Limited (Pioneer and shift its focus to luxury goods. The sales of Starbucks,
Foods) be approved subject to certain conditions. The next Maxi’s and The Fish & Chips Co were successful, but a suitable
and final stage of the acquisition consideration process in buyer for the Domino’s Pizza brand was not found. The
OTHER USEFUL WEBSITES South Africa is for the Competition Tribunal to consider the board engaged with several suitors in order to dispose of
Department of Health: proposed acquisition and make its clearance decision. The the Domino’s business. Domino’s Pizza LLC (the US franchise
www.health.gov.za/index.php/outbreaks/145-corona-virus-outbreak recommendation from the Competition Commission of South company) provided financial support and assistance during this
Africa represents an important milestone in the process of period. Unfortunately, a deal could not be concluded on terms
National Institute for Communicable Diseases (NICD): securing regulatory approval in South Africa. PepsiCo and Pioneer acceptable to all parties and further financial support was not
www.nicd.ac.za/diseases-a-z-index/covid-19/ Foods are aligned around a vision for building a more sustainable provided by the franchisor. As a result, it was decided to place
future and investing in communities in South Africa and beyond. the respective entities into voluntary liquidation.
World Health Organization:
www.who.int/emergencies/diseases/novel-coronavirus-2019
RELEVANT LEGISLATION
Regulation 318 – Disaster Management Act: TRANSIT RUNS ON GREEN
https://www.gov.za/sites/default/files/gcis_document/202003/
43107gon318.pdf FUELS MADE FROM
Employment and Labour unveils guidelines dealing with Coronavirus
Covid-19 at workplaces:
COOKING OIL
http://www.labour.gov.za/department-of-employment-and-labour- Ford has approved the use of Hydrotreated Vegetable Oil (HVO)
unveil-guidelines-to-deal-with-covid-19-at-workplaces in its Transit vans in Europe. This renewable diesel fuel is based
on waste oils, including used cooking oil that can be sourced
Occupational Health and Safety Act of 1993 from restaurants and takeaways – and even kitchens at home.
https://www.gov.za/sites/default/files/gcis_document/201409/
The use of HVO – or renewable diesel – in place of
act85of1993.pdf
conventional fossil fuels can contribute to improvements in air
Regulation 350 - Consumer and Customer Protection and quality. Greenhouse gases can be reduced by up to 90 per cent
National Disaster Management Regulations and Directions compared with regular diesel; and vehicles run on HVO emit less Ford thoroughly tested HVO in its 2.0-litre EcoBlue engine
https://www.lexisnexis.co.za/__data/assets/pdf_file/0011/753851/ nitrogen oxide (NOx) and particulates than other diesel vehicles to make sure no modifications would be needed, and servicing
REGULATIONS-MADE-IN-TERMS-OF-THE-COMPETITION-ACT,-1998- because the fuel contains no sulphur, or oxygen. would not be affected. No further development of the fuel was
ACT-NO.-89-OF-1998.pdf Commercial companies across Europe collect used cooking needed before it could be used in Ford’s latest Transit vans.
oil from restaurants, caterers and schools. RecOil, an EU “Enabling vehicles to run on fuel made from waste, including
initiative supported by the European Commission, is working used cooking oil, may sound far-fetched but it is in fact a
DOH CORONA VIRUS to increase collections to boost biodiesel production, including
more household collections.
reality,” says Dale Reid, Product Marketing Manager Ford Motor
Company of Southern Africa. “While HVO is not available in
(COVID-19)24-HOUR Additionally, HVO, which also incorporates waste animal South African and is currently only available in limited markets
HOTLINE NUMBER: fats and fish oil, helps diesel engines start more easily in low
temperatures. The creation process, using hydrogen as a
in Europe it will be interesting to monitor the interest in uptake.
Industry experts in Europe predict that HVO will become more
0800 029 999 catalyst, means HVO is both cleaner-burning than conventional commonly available in the future as the appetite for renewable
biodiesels and has a longer shelf life. energy grows.”
4 | MARCH 2020 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za www.fbreporter.co.za FOOD & BEVERAGE REPORTER | MARCH 2020 | 5
NEWS NEWS
UPDATE ON SECTION
189 CONSULTATION
PROCESS
On 13 January 2020 Massmart initiated a Section 189 Massmart has made this difficult decision after consultation,
consultation process regarding the potential closure of 34 facilitated by the CCMA, with affected colleagues and their
persistently unprofitable stores, comprising 23 Dion-Wired and representatives. Together, numerous alternatives to store
11 Masscash stores. closures were explored but ultimately failed to identify workable
Today, Thursday 19 March, Massmart issued a JSE Sens options that would return the stores to sustainable profitability.
announcement in which the group announced the decision to Massmart continues to approach this difficult situation in a
close and cease trading in the 23 Dion-Wired stores from 6pm sensitive and caring way. To this end our focus and priority is
this evening. The same Sens announcement also confirmed the to leverage opportunities to preserve jobs through continued,
closure of 11 Masscash stores, which will continue trading until CCMA facilitated consultation, with affected colleagues and their
further notice. representatives.
UNIVERSITIES FROM
RUGANI JUICE WINE PRODUCING
RELEASES THEIR UNIVERSITIES FROM COUNTRIES MEET IN
2020 CLOUDY WINE PRODUCING STELLENBOSCH
APPLE JUICE BATCH COUNTRIES MEET IN Rhodes Food Group is the second local supplier on Massmart’s
new export programme to get listed with Walmart US. The South
STELLENBOSCH
Joining their existing range of vegetable juices, Rugani 100% African based canned food company will be supplying Walmart
Cloudy Apple Juice is more than just your everyday juice. Just US with an initial order of three canned pear variations. These
like the rest of the Rugani Juice range, freshness is their secret include premium export quality 425g cans of pear slices in
ingredient. Their 100% Cloudy Apple Juice is unique in that it is Stellenbosch University’s Department of Viticulture and heavy syrup, 425g cans of pear halves in juice and 850g cans of
made from fresh produce (not from concentrate). Oenology hosted a training workshop for academics and pear slices in heavy syrup. With South Africa having some of the
In South Africa, apples are only harvested during a limited international relations staff from 12 universities in wine-producing world’s best canning fruit varieties,
period. From this, in-season harvest, fresh apples are used countries in Europe and South America, as well as South Africa. Walmart was impressed with the quality and taste of the pears
to create the very first, long life cloudy apple juice from single
origin. Each unique batch is marked with a golden stamp SU FOOD SCIENTIST They are part of the international VitaGlobal project that brings
together universities from diverse geographic regions, each
from Rhodes Food Group.
This new export programme stems from discussions
RECOGNISED AS A
indicating the year in which it is harvested. This makes the offering programmes in viticulture, oenology or food science. that took place at the 2019 World Economic Forum in Davos,
Rugani 100% Cloudy Apple Juice Batch 2020, a Limited Edition, The academics in the consortium are writing and between Minister of Trade and Industry Ebrahim Patel and the
with only one batch available to enjoy every year. implementing new modules with a much broader international President and CEO of Walmart International Judith McKenna. The
At the time of harvest, every good farmer ends up with a
certain percentage of the crop that is not aesthetically pleasing
enough to sell, but still perfectly nutritious. As the leaders
RISING RESEARCHER scope. In turn, staff from the different international offices
are forging alliances and sharing strategies towards greater
internationalising teaching.
initiative also represents an extension of the Massmart Supplier
Development mandate to include assisting local suppliers to
access Walmart’s global markets.
in carrot agriculture in SA, Rugani took it upon themselves Food scientist Dr Paul Williams is among 13 distinguished young Co-funded by the Erasmus+ Programme of the European Union, Massmart CEO Mitchell Slape says “I am pleased that
to innovate in the agro-processing space to transform this professionals recognised by SPIE, the international society for VitaGlobal was launched in 2019. The lead institution is the this new evolution of the Supplier Development Programme
“not-so-perfect” fresh produce, that could have ended up as optics and photonics, as one of it is 2020 DCS Rising Researchers. University of Rovira I Virgili in Spain. It has already seen members leverages Massmart’s relationship with Walmart and its global
waste further down the value chain, into a highly bio-available Dr Williams is a lecturer and researcher in the Department of of the network meeting in Argentina, Portugal and Chili. scale to find opportunities for local suppliers, both big and small,
nutraceutical that’s accessible and affordable. Food Science in Stellenbosch University’s Faculty of AgriSciences. According to Elizabeth Colucci, project manager of VitaGlobal to export to Walmart’s retail markets around the world.”
With their unique agro-processing set-up, they process the He is the only academic among the thirteen in the 2020 at OBREAL (Global Observatory – Knowledge, Innovation and The Walmart Global Sourcing team met with 18 South
juice close to where the fresh produce is grown. The apples, DCS Rising Researcher group not associated with an American Development) the fields of food science and viticulture were African suppliers in September 2019. From this, seven suppliers
like most of Rugani Juice’s other fresh ingredients, come from a university. chosen because of their importance to local agri-economic were identified as having export potential to Walmart markets,
neighbouring farm who also have a certain percentage of their At SPIE DCS 2020 in California, he will present some development. including I&J’s abalone and seafood, AVI’s Fresh Pack rooibos,
crop that is not aesthetically pleasing enough to sell. preliminary findings on the use of near infrared (NIR) Vinimark’s wines, Rhodes Foods’ tinned fruit, Distell’s wines,
Rugani 100% Cloudy Apple Juice will be available nationwide hyperspectral imaging to distinguish between different types of Green Farms’ macadamia nuts and Glenart’s Christmas crackers.
at Food Lover’s Market stores from end-February. It will also game meat and game meat cuts. This work, together with his In January 2020 the team visited the seven high potential
be available at Dis-Chem Pharmacies nationwide, as well as postgraduate students on its use as an ID method for South supplier’s farms to evaluate their end-to-end supply chains.
selected Pick ‘n Pay, Checkers, Spar and other independent African game species such as springbok and blesbok, follows on Rhodes Food Group were listed soon after this trip and are
retailers by end-March. those done by other researchers on kangaroo and reindeer meat. hopeful of further listings in the near future.
6 | MARCH 2020 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za www.fbreporter.co.za FOOD & BEVERAGE REPORTER | MARCH 2020 | 7
DAIRY TECHNOLOGY
Development of Dairy
Standard Agency’s Guide to
DAIRY PRODUCT
LABELLING IN
SOUTH AFRICA
T
he DSA has recently developed a labelling
guide for the dairy industry. The legal
dispensation regarding labelling forms a
complex regulatory framework that can be difficult
DAIRY TECHNOLOGY –
to navigate and sometimes, whether intentionally
or not, allows for some difficulties in interpretation.
However, compliance with the requirements of
labelling regulations remains a non-negotiable issue
Standardising test methods for
and may lead to unnecessary costs if not properly
attended to.
The Dairy Standard Agency’s Guide to Dairy
improved milk quality and safety
Product Labelling in South Africa offers an electronic
tool to provide a user friendly and integrated
platform for the interpretation of the labelling
requirements regarding food safety, product
A countrywide series of industry workshops harmonised standards and to introduce the discussion of composition and metrology applicable to dairy
harmonised testing methods. products. Thus far, 9 different product labels are
were held by the Dairy Standard in March 2020 These discussions are pre-emptive of the regulatory changes addressed in the guide.
in the pipeline. R 1555 of 21 November 1997, Regulations To evaluate your own labels by means of a
to continue the conversation started last year
Relating to Milk and Dairy Products, although frequently checklist supported by the relevant legislation for
around harmonised standards and to introduce corrected and amended, is due for a full review. The regulation the purpose of interpretation, visit
currently addresses the laboratory methods of analysis to be www.labels.dairystandard.co.za
the discussion of harmonised testing methods. used when testing milk and milk products, but new technological
advancements have overtaken the regulation.
These workshops are the next chapter for
The workshop was presented by a number of distinguished
the Dairy Standard Agency’s (DSA) independent international experts who provided input to assist the South
African Dairy Industry to align with international trends. Dr.
laboratory, DSA Lab Services, which opened last Isabelle Desforge, from bioMérieux, sits on the ISO Technical
committee for method standardisation and she highlighted the
year in Centurion.
importance of validation and verification of methods and the
role of ISO standards for the dairy industry.
I
t took almost two years of industry collaboration to address The highlight of the day was a comprehensive technical
the development of an independent infrastructure and discussion presented by Nic van Waarde from Qlip, Netherlands,
solutions that would establish harmonised standards for the on the role and use of Fourier transform infrared spectroscopy
analysis of raw milk parameters. The primary goal of the new as a tool of effective analysis in the dairy industry. Qlip are
laboratory is to address the lack of a standardised system at the world’s largest dairy and provide the calibration reference
national level for the calibration of laboratory instruments which standards used by the DSA and industry to ensure valid results.
measure and analyse raw milk parameters namely fat, protein, “The acceptance of the Qlip standards,” said Jompie Burger, MD
lactose, milk urea nitrogen (MUN), somatic cell count (SCC) and of the DSA, “is a very important step in ensuring that a single
other quality traits of milk. Secondary to the production and system is used in the harmonisation process of standards, in a
import of calibration standards, this laboratory will also focus bid to mitigate the risks of disputes or litigation. This is especially
on compliance monitoring of milk and other dairy products relevant where other internationally recognised reference
in respect of product composition, food safety and metrology standards for the calibration of measuring equipment, which
standards. The facility is currently also exploring render fewer conservative results, were used.”
the establishment of a ring test programme and proficiency
testing scheme. For more information contact the DSA
A series of industry workshops were held in March 2020 jompie@dairystandard.co.za. in order to participate in
around the country to continue the conversation around the important process of improving our regulations.
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MOBILE AGRI LAB MOBILE AGRI LAB
MOBILE LABORATORY TESTING
laboratory. To get your sample to the lab, Agenda on Sustainable development delivered are relevant, cost effective
often involves a courier and this adds is clear that there is no food security and acceptable to import, export and
cost and time which can be a significant without food safety. All role players local authorities.
The main objective of this project is
– Removing barriers to safe food in South Africa
factor in the accuracy of the analysis. need to work together as food safety
What is the solution? is a shared responsibility amongst the the development of a mobile laboratory
“If the sample can’t get to the lab, government departments of SA, food prototype for food safety testing with
maybe the lab should come to the industries, producers, consumers and a unique proposition of ISO17025
The legal framework for food products in South Africa includes sample?” Is this a realistic and feasible RD&I institutes like the CSIR that is accreditation.
option? Well, the CSIR think so, and they positioning its food safety programme, The mobile laboratory will have a
numerous food safety and quality testing requirements. are partnering with several companies leveraging internal capabilities across customised Laboratory information
to test the mobile lab concept and the organisation such as Smart mobility, management system (LIMS), customised
How can you be sure your product complies with the maximum
even embark on SANAS ISO 17025 Biometrics competencies and big data mobile testing equipment and generation
residue levels for pesticides unless you test? How can you accreditation for such a facility. analytics to respond to the challenges of results in real time at point of testing
of the public and private food safety using digitized testing equipment for
ensure your surfaces meet the criteria for cleanliness in R638 Food & Beverage Reporter chatted to sector.” the agricultural sector. With a mobile
Dr. Dharmarai Naicker (PhD, MBL) lab in place the cost of couriering
unless you swab and test?
Pr.Nr.Sci., the Food Safety Programme What is the objective of the mobile samples will be eliminated as well as
Manager, Advanced Agriculture and Food lab project? the cost of time delays in results, as they
A
s food trade expands throughout implications for developing countries like Cluster of the CSIR. “Currently laboratories for safety testing may be available on the same day of
the world, food safety has become South Africa. The most important of these Dr. Dharmarai Naicker (PhD, MBL) Pr.Nr.Sci., the for both commercial and SMME farmers sample receipt.“
a shared concern among both is the issue of access to growing markets Food Safety Programme Manager, Advanced Why is this an area the CSIR are for residue and pathogen testing in Dr. Naicker hosted a workshop
developed and developing countries. for food exports, particularly high-value Agriculture and Food Cluster of the CSIR. interested in? particular are not easily accessible. This with industry and government
Countries are being tempted to use fresh commodities. The growth of this “Food safety testing is fuelled by a rise has led to increased expenses to courier stakeholders recently and one of the
food safety regulations as a means of industry is fuelled by a rise in foodborne (Global Markets and Technologies for in foodborne disease outbreaks, samples to laboratories from pack partner organisations, Mobile Agri Skills
protecting domestic industries from disease outbreaks, advances in food Food Safety testing, 2018). advances in food safety testing houses, ports, central markets, airports Development and Training (MASDT),
foreign competition. These features safety testing technologies, globalization The challenge for many smaller technologies, globalization of the food and borders, with the added risk of presented their experiences in mobile
of food safety regulation - particularly of the food supply and stringent companies and outlying areas is the supply and stringent international sample integrity being compromised. testing and showed off their mobile
in developed countries - have several international food safety regulations cost of testing and the access to the food safety regulations. The UN 2030 It is therefore important that services facility.
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MOBILE AGRI LAB ASFQ
Food & Beverage Reporter chatted to Dad was an Afrikaner stud farmer. The You are partnering with the CSIR in this
PROCESSED MEAT –
More scrutiny coming
Managing Director of MASDT, Lynette embedded knowledge of growing up Mobile Food testing project, what does shelves contain many ingredients other
Smit about what had prompted her to on a farm, drove me to implement the this partnership hope to achieve? than meat, the need for the regulation
start such an ambitious project. virtual incubation concept in agricultural “With the assistance of the CSIR, who is clear. Although there is debate on
your way
development. This is a unique model, partnered with MASDT, the mobile definitions and the concerns regarding
Why did you start MASDT? although expensive and difficult to laboratory will be modified for food safety the enforcement of many regulations that
“MASDT was established in 2005 as a manage – but I love a challenge” testing with the unique proposition of relate to the “meat” content, the labelling
Training Service Provider in the ISO17025 accreditation, a customised and the additives in processed meat
Agriculture Sector in Mpumalanga, When did you decide to take the Laboratory information management products, at least this is a start by putting
South Africa, but changed to a Non- project on the road? system, customised mobile testing resources on the ground to inspect
Profit Company (NPC), incorporated in “MASDT, with the financial assistance of equipment and generation of results in products and test composition.
terms of Section 21 of the Companies Seda, acquired a Scania truck, custom- real time at point of testing using According to CEO of AFSQ, Louis
Act in 2007. The organization has build a 20-metre agriculture laboratory digitized testing equipment for the Visagie, there has been very limited
diversified from merely a training with training facilities and high-tech agricultural sector. co-operation from industry on
providing institution to become a “One electronic equipment to provide services Fixed laboratory facilities that provide information requests for production
Stop Centre” for Small and Medium to rural areas in 2013. The Mobile Lab analytical services, are expensive, volumes. This information was required
Entrepreneurs (SME’s) in the Agricultural is also fitted with a training room which geographically distant from the rural to determine a statistical accurate
Sector. MASDT provides a comprehensive is utilised in training emerging farmer communities, who are MASDT’s clients sampling matrix and costing model. (both
and integrated range of support services groups and even remote rural youth in and have long turn-around times - are available for review and comment).
in agriculture to emerging farmers introducing agriculture science to them. particularly if samples must be posted The lack of collaboration in industry is
located in often remote rural areas. Commercial farming in South Africa, as or couriered. By having a mobile facility a concern as this may be our downfall
MASDT aims to develop emerging in any other country in the world, is a (firstly in Mpumalanga), MASDT can
The Agricultural Products Standards Act, Act 119 of 1990, regulates going forward. (We are not willing to share
farmers over a three year incubation precise discipline that involves the bring the appropriate technology to the quality and composition of many agricultural products for our positive Listeria monocytogenes results
period to the point where they can management of a wide range of variables the field where it is needed most. In either which could help identify outbreaks
sustainably generate both income and both physical, such as natural resources, essence therefore the Mobile Laboratory benefit as South African consumers. and save lives – but that is the subject of
employment from their agricultural as well as the socio-economic, such complements the already existing another article).
O
businesses. MASDT brings the training as as market volatility and consumer services of MASDT (Business support, n 4 April 2020, Regulation Regulated Animal Products etc and has For more information and to register
well as Incubation support services to the preferences. By having a mobile agricultural planning, skills development, R1283 of 2019, REGULATIONS been inspecting poultry meat and eggs to your company for mandatory inspection
farm gates. And a mobile lab is essential laboratory facility that can assist mentorship, mechanization support and REGARDING THE CLASSIFICATION, date, as well as any other meat and meat please refer to
to this process.” emerging farmers understand their supply of agricultural inputs). PACKING AND MARKING OF PROCESSED products for which regulations may be www.afsq.co.za/#standards
natural resource base, soil and water, MASDT is therefore excited about MEAT PRODUCTS INTENDED FOR SALE promulgated.
Why the rural farming sector? as well as food safety and traceability, the collaboration with the CSIR and both IN THE REPUBLIC OF SOUTH AFRICA, will With this recent addition to AFSQ’s
“I grew up in the rural parts of the their risk of failure is reduced, and new institutions will welcome any contribution come into effect. The processed meat scope of inspection, they presented
Northern Cape Province where my opportunities unlocked.” to this stimulating new project.” industry has been subjected to increasing a series of processed meat products
There is so much scope for this kind regulation after the 2018 Listeriosis workshops around the country to engage
of project perhaps not at this monstrous outbreak but this regulation seeks to with industry on various aspects of the
AFSQ (The Agency for Food Safety
size, but it is inspiring to think of what regulate the quality aspects and NOT food regulation including:
and Quality) was forced to cancel
could be possible in such “Blue sky” safety. The Act requires the inspection, 1. Inspection Methodology their Processed Meat Products
initiatives grading and sampling of products. 2. Inspection Regularity Workshop scheduled for the
According to Dr. Naicker, the These inspections have been carried out 3. Inspection Fees (Proposed Budget) 25 March 2020 due to the COVID19
timelines for this project are three years by designated third parties known as 4. Sampling Outbreak. AFSQ advised that they
for the prototype optimisation and assignees, on behalf of the Department 5. Non-Compliance / Action Against would make the presentation and
accreditation for testing for identified of Agriculture, Land Reform and Rural Offenders all relevant documentation publicly
markets, pending securing of funding. Development. AFSQ is a service provider Given the recent “Bacon and available since the implementation
date for the R1283 regulation
of the Food Safety Agency (Pty) Ltd, which porridge” media reports alleging
remains
has been designated as an Assignee for processed meat products on our
The feasibility of the mobile lab concept
and stakeholder workshop was supported/
funded by the DSI.
For more information or involvement in
the project or MASDT as an NPC, please
send an email to:
info@masdt.co.za or Dr.Dharmarai Naicker
DrNaicker@csir.co.za
12 | MARCH 2020 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za
CFS CFS
FUTURE TRENDS AND FOOD SAFETY
COLLABORATION FOR
Prof Stephen Forsythe, Retired Professor H2S-), Esch. coli O104 & O55:H7, Esch. This leads to confusion, panic and fear
of Microbiology at Nottingham Trent Albertii, Cronobacter and Arcobacter. about food safety – something we have
University, started the ball rolling. The global problem of antimicrobial witnessed ourselves in the light of polony
Although requested to speak about resistance is not going away. New and pilchard recalls. In the future, we will
FOOD SAFETY –
future trends in food safety, he analytical techniques such as Core need to communicate clearly on food
highlighted that the future trends in genome-MLST, SNP, CRISPR-cas arrays, safety issues and redouble our efforts to
food supply and consumption will direct Microbiomes and metagenomics will educate the consumer on their role in
our food safety efforts. In the ten years change the way we investigate outbreaks. food safety.
INSTITUTIONS FOR
HAPPY FIRST
from 2008 to 2018, there have been The future of microbiological testing An aging exploding population is
8914 reported food safety incident/ is fast. We are moving into the minute already putting pressure on our food
FOOD SAFETY recalls worldwide. Although the leading zone. sources and trends in alternative food
cause remains allergens, biological Prof. Forsythe eloquently reminded sources will stretch our food safety
BIRTHDAY
Dr Isabelle Des Forges outlined hazards are not far behind. According to us that most consumers are now armed management systems. The consumer
the importance of the use of CDC data, the USA has 4 outbreaks per with a smart phone – although this pressure for less processed foods in
standardized methods in the process day of foodborne illness. Although the does not necessarily make us smarter, their diet along with climate change are
of evidence based decision making. usual well researched bacterial culprits it gives the average consumer access to the factors that we will need to respond
The role of the ISO traditional are responsible, future trends should information about the safety of their food to as food safety professionals – and we
By LINDA JACKSON, Director of Food Focus methods, validation and verification be considered such as Salmonella (mp, – some real news and a lot of fake news. need to start now.
are critical to our assessment of
food safety and this must form METHOD CONVENTIONAL ONLINE TIME UNKNOWN ISOLATE
the backbone even as novel and LABORATORY TIME (MIN)
rapid methods are on the increase.
Identification 3 days 2 Salmonella enterica
Professor Wilhelm Holtszapfel,
the President of the International Serotyping 3 days 3 4:i:1,2
commission of food microbiology
and hygiene closed the afternoon’s Multilocus sequence typing 3 days 8 ST-19
proceedings by encouraging Antibiogram 2 days 3 None
students to join the international
community of food microbiologists Virulence traits 3 weeks 12 Lots !
in the challenge of keeping our food Plasmids 2 days 2 None
supply safe.
http://www.genomicepidemiology.org/
EVIDENCE post Listeriosis requirements), cases of need capacity building and participation Listeria procedures
in EU since 2005
BASED DECISION
Listeria monocytogenes contamination in in research projects. The food industry
food are increasing. should adopt pro-active behaviours using 1. Awareness
MAKING IN FOOD My final word – you should have
been there!
information from trend analysis, root-
cause analysis of recurring non-compliant
Training
2. Preventive measures :
The Centre for Food Safety hosted its first workshop entitled SAFETY Although this is a long list of
requirements, the need for knowledge
test results rather than reacting to an
outbreak when it happens. We need
hygiene – GMP
Infrastructure: design &
Professor Mieke Uyttendaele and analysis of data collected if essential Sector-wide and cross-sector sharing of maintenance
‘The Science of Food Safety’ this February. Although a little to make evidence based decisions to take knowledge or technologies which does
from the Food Microbiology and Cleaning & disinfection
belated, this was a fitting first birthday celebration considering Food Preservation research group Listeria control to the next level. Each of require transparency and networking. We Cold chain
(FMFP-UGent) at Ghent University, the controls listed should be carefully can no longer rely on a “one-size-fits-all” 3. HACCP
the international scientific advisory board members of the CFS Belgium was up next. She also analysed, validated and challenged to approach to labelling but this should be Inactivation step ? Kill ?
emphasisied that society and their ensure that we truly KNOW what our supported by tailored ‘food information’ Decontamination ?
gave guest lectures on food safety topics. controls are an more importantly are to ‘consumer’ and ‘susceptible groups”.
food preferences are changing, but Reduce ?
Micro-organisms (opportunistic) NOT doing to the safety of our products. We need public discussion on the Product formulation &
A
ll that was missing was the acclaimed scientists who have Pathogens with (virulence) genes A strong positive Food safety culture is a definition of ALARA As Low As Reasonably shelf life ?
birthday cake and a candle devoted their careers and lives, in ARE EVERYWHERE. Ensuring Food fundamental requirement to ensure that Achievable,”or ‘acceptable/tolerable’ Inhibit ?
although the wheel chair fact, to ensuring food is safe for our safety and Food security and human the controls we say we have are actually risk for foodborne hazards - within 4. Sampling & testing
accessory sported by Prof. Gouws made consumption. It was indeed an honour well-being will require Multiple- practiced - every day, even when no one the framework of sustainable, healthy, Environmental testing
up for this omission. to sit in the lecture hall as a student criteria decision-making (MCDM). is auditing us. convenience, accessible foods & food End product control
and soak up the very latest information The European situation analysis Food safety should be seen as a supply chain. As food scientists and food 5. Risk communication
International inspiration on food microbiology and food safety shows that despite robust regulation long term investment for business, the safety professionals, we still have a lot of (Shelf life) label ?
It is not often that one gets to listen to implications from around the globe. (more stringent than even our new sector and even authorities. For this we work to do.
a whole afternoon of the “greats”. Great Here is a summary of the great
food microbiologists - internationally topics shared with us.
14 | MARCH 2020 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za www.fbreporter.co.za FOOD & BEVERAGE REPORTER | MARCH 2020 | 15
HOW TO MANAGE THE RISK OF COVID-19 IN YOUR WORKPLACE
And remember - do these things at home too and encourage others to do the same
HANDWASHING FEELING SICK
This is the most effective weapon
AT WORK
we have against any infection. If you start running a fever, or showing
Do it with soap and water for at any of the COVID19 symptoms,
least 20 seconds. please report this to your supervisor
immediately. Do not just carry on
working, you could infect others.
2m CONTACT AND SNEEZING/
TOUCHING COUGHING
Avoid touching, hugging or close contact with Make sure to cough or sneeze into your
people who are sick. elbow or a tissue and throw the tissue in
Keep 2 metres ( 6 feet) distance with all the trash afterwards.
colleagues where possible.
Then wash or sanitize your hands before
Do not shake hands with others.
touching other surfaces.
KEEP SURFACES AVOID TOUCHING
CLEAN YOUR FACE
Surfaces must be cleaned and disinfected Be aware of what you are doing with your
regularly, especially door handles, hands – focus on not touching your own
taps, light switches, shared computers, eyes, ears, nose and inside of your mouth.
phones, two way radios.
Basically any surface that is touched by more
than one person.
Brought to you by Food Focus in the interests of
For more information visit the NICD Website www.nicd.co.za public health and workplace health and safetyFOOD SAFETY FOOD SAFETY
indifferent. In fact, a culture of flexibility, being only demand driven. Desperate There is no doubt that leaders sometimes
care and compassion has been shown times may require leadership to waive do and should expose themselves to risks
to be a strong determinant of positive bottom-line profits for the sake of more so than staff. Taking the current
behaviour. To be compassionate staff and organizational well-being. For Covid-19 as example, it may happen that
means being visible and involved, if not example, should staff need additional press releases be required where the
physically then mentally and virtually. The resources to undergo testing, request speakers are exposed to a large gathering
sharing of stories with staff, empathising alternative transport, require key supplies, with heightened risk of infection; does
during challenges and following up on demand additional protection etc., these the CEO delegate this function to his/
incidences are critical to bring staff to should be as far as possible availed. In her liaison officer while watching the
COVID-19 AND FOOD SAFETY CULTURE:
trust leadership and to put in extra some cases, additional support staff broadcast on TV at home? Does it mean
effort towards a common goal. The role may be appointed on temporary basis to management in times of danger arrives
of effective communication via not only deal with urgent matters, non-essential at the office late, leaves early and rushes
How should leaders react?
formal organizational channels, but also sections closed down or infrastructure re- through the security gates without
informal exchange of news and updates purposed. Staff may be allowed to work opening their trunks like the rest of staff,
via social media is essential. Although from home and meetings be replaced by just because they are perceived as being
staff should, at all times be fully aware of virtual engagement, without sacrificing the boss? Does it mean that, when the
By PROFESSOR RYK LUES, Central University of Technology, Free State the newest developments, resolutions productivity. organization faces some treacherous
and arrangements at the organization, a It is important for leaders to cascade economic times due to the Covid-19 and
“Extremis malis extrema remedia”: An extreme disease demands lead confident and decisive, it is now. simple, informal telephone call from one’s the leadership stance during challenging similar outbreaks, staff are let off and
Confident and decisive management, line manager enquiring about your well- times to mid- and lower level managers sections closed but the leadership still
an extreme cure. Apparently, this quote has been around from the however, demands that leadership being is immeasurable. and leaders, rather than only leading from receive their annual bonuses?
respects and observes the same the top executive office. If lower level I truly hope not.
15th century and used widely in literature – an example being in
strategies and interventions required by Avail and optimise resources management echelons do not buy into
Shakespeare’s Hamlet. It’s interesting how compliance to process staff on all levels of the organization. This Being in a position to avail and allocate the overarching organizational culture, it www.foodsafetyculture.co.za
means, proverbially: “Giving up your seat resources (human, physical and financial) is unlikely that staff will trust the process.
and system is our go-to remedy in times of manageable risk, but in Business Class and joining your staff in enables leaders to contribute significantly
“Economy Class”. to staff well-being and security, provided Be brave, positive and energetic
in times of desperation we opt to travel outside these boundaries
that such resources are allocated from a Winston Churchill once proclaimed: A kite
because its warranted by “desperation”. Adapt and innovate perspective of compassion, rather than soars highest against the wind, not with it.
Charles Darwin’s well-known quote
I
n such times radical discretion perceived to be originators/carriers, that the best survivors in future will
replaces blind compliance as a economic impacts, staff absence and be those that are the most adaptable,
stronger risk mitigation mechanism. the like, are posing an equal or even comes to fruition in situations like the
In a way the food safety culture narrative bigger challenge. Covid-19 epidemic. Similar to Influenza
has been brought about also by So, can a positive organizational and other viruses Covid-19 is claimed
desperation, because of the realization culture contribute to resilience, to have already mutated into an L and
that our existing compliance and effectiveness and lower risk in these S subtype, and it is likely that beyond
regulatory systems are sometimes not times, and how can leadership and the current outbreak, the world will see
adequate to ensure food safety, but that management of food organizations further mutations of Corona and other
something “beyond” is required. Ironically, steer their proverbial ships through pathogens, similar to the MERS and SARS
without incidences such as Listeriosis and these challenging times, in addition to cases some years ago. It is interesting
Covid-19 nobody may have had to ask the hygiene and social containment that these most basic forms of life have
any “beyond” questions because it would measures already implemented? learnt to rapidly adapt and change,
not have been necessary. Herewith are a number of suggestions whereas humans are generally quite
With the current Covid-19 outbreak, and strategies to ponder on: resistant to change. Therefore, agility,
questions are being asked what we adaptability and revisiting the manner
should do, or have done, beyond our Lead by example in which we are doing business, running
operational, isolation and compliance Literature and experience are abundantly the farm to fork continuum, transport
measures to prevent the current scenario clear that leadership remains the single foods, serve customers and interact with
or to mitigate risk. From the perspective most critical component of success in technology will have to become priority.
of the food industry the technical- any organization. To see one’s leaders This also rings true for our legislation,
operational matters relating to food being and mentors practicing what they preach, QC systems, standards and the like.
a possible vector for viral transfer is only remains one of the strongest motivational Sticking to ways that are tried and tested
one aspect and fortunately foodstuffs and behavioural drivers of mankind. is commendable, but unfortunately in
appear, at least for the present, not to be Conversely, absence of key leaderships cases like Covid-19, nothing has been
one of the main culprits as opposed to traits is the single most detrimental factor tried nor tested.
droplet transfer from person-to-person. impacting organizations. One thing is
However broader matters impacting the thus for sure: If there was ever a time for Be compassionate and involved
food industry, for example binge-buying leaders and managers, at various levels Strong and confident leadership
due to panic, abstinence from products in organizations to come forward and does not mean being rigid, strict and
18 | MARCH 2020 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za www.fbreporter.co.za FOOD & BEVERAGE REPORTER | MARCH 2020 | 19DARK KITCHEN DARK KITCHEN
COVID-19 KITCHENS GONE DARK As you are aware, the Minister
of Tourism issued a notice to
A new business model for these challenging times the restaurant industry to close
down all restaurants, cafes,
bars and coffee shops for the
When we highlighted the trend
duration of the lock down.
of dark kitchens in our Jan/Feb This included all food
issue, little did we know how delivery services during the
lock down period to avoid the
soon it would hit our shores. spread of the virus.
Veteran restaurateur Larry So The Dark Kitchen,
along with all other food
Hodes, owner of Calexico at
establishments, large and
44 Stanley, Arbour Café and small, are sitting abandoned
until lock down has been lifted.
Voodoo Lily opened The Dark
brand out there. They are also looking facing the business – and we asked what For more information,
Kitchen in Johannesburg on at growing their fleet of motorbikes for safety measures they are taking with please visit The Restaurant
deliveries, as the costs for the guests are their staff in light of COVID19 and the Association of South Africa
the 12th March, providing lower than if they use Uber Eats or MrD. instructions from the Departments of
(RASA) at www.restaurant.org.za
home diners with an innovative The COVID-19 pandemic has Labour and Health regarding the OHS
obviously been the biggest challenge regulations and COVID restrictions.
new offering.
T
he quirky ghost restaurant, hidden
somewhere in the northern
suburbs, is only accessible online or
by phone – so don’t expect to be seated
and served! But with COVID-19 restricting
us to social isolation, perhaps this is the
way to go for the hard-hit restaurant
industry.
Hodes has been involved in
restaurants for the last 35 years, from
working for various hospitality corporates
or owning franchised restaurants, to concept has been so successful globally, Although The Dark Kitchen
now owning independent restaurants. “The value of a dark kitchen model is launched a couple of weeks ago with
We asked him what made him decide to in the elimination of customer seating only pizza on the menu, the pandemic
“go dark” and introduce this concept into and waiting areas – which are often has changed the game. The virus has
South Africa? underused or even simply vacant. It cuts had a negative impact on the other
“The concept of dark kitchens is rental, decor costs, and the need for restaurants Hodes owns, but not so
definitely taking the restaurant world by serving staff. This reduces overheads, with the The Dark Kitchen – it has in fact
storm overseas. I came across the dark while at the same time catering to the sped up their plans. They are launching
kitchen concept a couple of years ago in increased consumer need for gourmet Mediterranean, Mexican, café style and
Australia and the UK and saw what they home delivery options.” take-home meals in the next week as
were doing.” Says Hodes. “Approximately “The model also allows the flexibility most people will be self-isolating at home,
6 months ago I started working on the to change menus quickly and easily. so food delivery is going to become
concept and launched it a couple of Many traditional restaurants pop up in even bigger in the next couple of weeks.
weeks ago. It is very much in its infancy in response to changing tastes and trends, Since Hodes owns other restaurants and
SA and whether we had Covid-19 or not, leaving them vulnerable when new food kitchens he is able to incorporate their
it would still become the next “disruptor” fads roll into town. The concept of cloud offerings into The Dark Kitchen.
in the restaurant industry. Now that kitchens is rising as the food delivery As with every new business, The Dark
we are experiencing Covid-19, it is market continues to expand. We’re at Kitchen faces its fair share of obstacles.
undoubtedly going to speed up the dark the dawn of a new restaurant era – an Not having a shop front has proved to be
kitchen concept as a business in SA.” era where a ‘dark kitchen’ will become a a challenge and forced Hodes to identify
Hodes explains why the ingenious common term.” he says new and innovative ways of getting the
20 | MARCH 2020 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za www.fbreporter.co.za FOOD & BEVERAGE REPORTER | MARCH 2020 | 21DARK KITCHEN FOOD SAFETY
In addition to our already rigorous of cleaning and disinfecting our retail sectors is this, “We have to be
standards of cleanliness, here are some restaurant, with special attention to bold and innovative to get ourselves
of the precautionary measures we are high-contact surfaces, such as chairs, through this trying time. Yes, it is a
reinforcing and implementing across our tables, menus, and condiments to very difficult environment out there,
restaurant: ensure our restaurants remain open however out of difficulty, always comes
• We have mandated continued daily to serve you with the highest standard opportunity. However, we need to focus
staff training to review our health and of cleanliness. on opportunity and not focus on the
safety procedures. • No alcohol at prescribed times difficulty of everything.”
• We are reinforcing with team • Completing registers of all guests
members to be vigilant with frequent attending our restaurants You can discover The Dark Kitchen at
and thorough handwashing before, The message that Hodes wants to thedarkkitchen.co.za or call 010 900 3703
continuously throughout and after share with others in the hospitality and @TheDarkKitchenJhb
their shifts.
• All food handling staff wear masks
• All team members experiencing any
flu-like symptoms must stay home. This blow has ripples all up the supply chain, with many fresh produce
Managers are required to send home suppliers sitting with surplus stock that was destined for the hospitality
any team members showing signs of market.
flu-like symptoms and report any such Food Focus is currently trying to link suppliers with excess produce
incidences.
with those who can take it off their hands. For more info on this, visit
• In addition, to these actions, in the case
of the other eat-in restaurants Hodes www.foodfocus.co.za/home/whats-hot/Corona-Virus/Supply-Chain-
owns includes: Surplus-Network
• We have increased the frequency
HIGH RISK CONSUMERS
The relevancy of this topic is greater
than ever, given that the elderly fall
within the high-risk category for
susceptibility to the COVID-19 virus.
In addition to this, we have a high
FOOD SAFETY FOR
percentage of immune-compromised
individuals in South Africa, and these
same measures will protect them.
Now, more than ever, food safety
THE ELDERLY
is of the utmost importance. So do
the right things, and ensure your
food safety and your food safety
culture are on point.
By JÚLIO GUIMARÃES AND NUNO F. SOARES
A
The aging adult population ccording to United States contaminated (e.g. discolored, moldy or
is increasing in the United Department of Agriculture (USDA) with uncharacteristic odors).
foodborne illness represents a The Center for Disease Control (CDC)
States and worldwide. In greater risk for the elderly for different in the United States estimates that each
reasons. As we age, our bodies are year nine microbial pathogens cause
2000, there was an estimated less able to resist bacteria, including 3.5 million foodborne illness and over
bacterium which cause food poisoning. 1,200 deaths. Of the nine pathogens,
population of 35 million
Many elderly adults live with chronic Salmonella has the highest rate of
seniors in the U.S. By 2030, it conditions, such as diabetes and cancer, infection for adults age 60 and older;
and they consume medicine and are Listeria is the pathogen most severe with
is estimated that 71 million administered chemotherapy which are the highest number of deaths among the
known to weaken the immune system. same age group. According to European
Americans and more than 1
Also, stomach acid production decreases Centre for Disease (ECDC), more than
billion individuals worldwide as people age, thereby reducing their 2,500 confirmed cases of Listeria and 220
natural defense against ingested deaths were reported in 2017. Raising
who will be older than 65 bacteria. The sense of taste, vision and awareness amongst of listeriosis and
smell, affected by medication or illness, risky food among the elderly where the
years of age.
may not detect when food is spoiled or majority of cases occur is important,
22 | MARCH 2020 | FOOD & BEVERAGE REPORTER www.fbreporter.co.za www.fbreporter.co.za FOOD & BEVERAGE REPORTER | MARCH 2020 | 23You can also read
