Food safety suitcase feeling a bit full, with all the expectations?  Let me help you unpack it a bit.
In February this year, the revised version of the SABS 049 ‘Food Hygiene Management’ was launched.  This new version, the SANS 10049 ‘Food Safety management – requirements for prerequisite programmes (PRPs)’ has been welcomed as a more user friendly version, aligning itself with the document requirements stipulated in the SANS 10330 and ISO 22000 formats. However, the accronym "HACCP" will not be found anywhere in the standard, since the intent of the standard is to describe the requirements for PRPs for HACCP.

With the recent introduction of the Consumer Protection Act (which has many companies shaking in their boots), implementing this new version is proving to be extremely relevant in proving due diligence - planning for food safety in your facility, implementing your food safety plan and having documented proof that you have done what you set out to do.
The SANS 10049 standard is flexible and can be utilised in many different types of food handling organisations.  The document mentions ‘food handling areas could therefore include farms, pack houses, fresh produce markets, manufacturing facilities (packaging material, food contact surfaces etc), factory shops, catering units and kitchens, restaurants, butcheries, retailers, distribution centres and transporting vehicles’ ‘The practices described in this standard are aimed at assisting the food handling organisation to manage its operations to prevent or control the contamination of food...’
Some noticeable additions  in the SANS 10049 talk about: