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Swift Silliker has 23 years' experience offering Food Quality and Safety solutions.
We have recently revamped our service offering and are proud to announce new tailor-made packages to provide you with a one-stop solution for all your food/product safety and quality requirements.
Any or all of the services on the right can be packaged into a customized plan for you.
For more information download our Food Quality and Safety brochure or contact our Customer Service on:
• CAPE TOWN: 021 683 8436
Foodborne infections are a major health issue from both a technical and regulatory perspective. Norovirus GI/GII and Hepatitis A are the principal cause of gastroenteritis in developed countries, and are commonly linked to the consumption of contaminated food and beverages. For years, difficulties in propagating viruses in cell cultures greatly hindered their detection in food. Advanced molecular approaches have considerably improved detection, with Real Time (RT) – PCR becoming a standard method worldwide.
Services offered by Mérieux NutriSciences
Within the Mérieux NutriSciences group we provide a wide range of services related to virus detection, ranging from routine surveillance to food handlers to meet hygiene requirements.
For further information contact Megan Smith on +27 21 683 8436 or email Megan at email@example.com with your specific queries and we will facilitate the shipment of your samples to our Global Network.
MXNS has 7 International applied R&D Centres serving personal care & cosmetics industries.
|Wide panel of in vitro validated assays using cell models and 3D human reconstructed tissues|
|GLP quality standard firmly rooted throughout the entire organisation|
|Continuous updating and reactivity in applying new analytical approaches|
|Integrated Testing Strategies (ITS)|
|- in vitro dermal irritation and corrosivity|
|- in vitro ocular irritation|
|- in vitro skin sensitisation|
|- in vitro genetic toxicity|
|- in vitro phototoxicity and cytotoxicity|
|CLINICAL AND SAFETY EFFICACY|
|Over 15 years of experience of cosmetic products, over 3,000 test/year|
|Highly trained staff|
|Cutting-edge equipment in conformity with international standards|
|Collaboration with universities and medical specialists|
|Experimental test design based on customer need|
|Consultancy on protocols to support specific claims|
|Data monitoring and biostatistics expertise|
|SENSORY AND CONSUMER RESEARCH|
|The largest Panel of Sensory Experts in Europe|
|Your Sensory & Consumer Research Outsourcing Partner|
|30 years of experience in Consumer and Sensory Research|
|Combined Marketing and R&D approaches|
|Expertise in many products categories|
|Evaluation of the anti-microbial activity|
|Oral, skin and gut microflora monitoring|
|Customised analytical plans to evaluate the shelf life based on international guidelines|
|PAO (Period After Opening)|
|In Use Testing|
|Light stability of finished products|
|Photo stability of chemical UV filters|
|Interactions between Packaging and Product|
|Ecotoxicology and biodegradability tests|
|A full offer of GLP studies on aquatic and terrestrial organisms and plants|
|Ready biodegradability tests|
|Application of most recent guidelines (OECD, EPA, OPPTS)|
|Experienced team of scientists and technical personnel|
|Dose verification and stability tests during studies|
|For further information contact Megan Smith on +27 21 683 8436 or email Megan at firstname.lastname@example.org with your specific queries and for shipment of your samples to our Global Network.|
Click on the links below to download PDFs Five new training courses
Read more by clicking on the images below
These courses have been developed because of popular demand and to address specific frequently asked questions.
This workshop offers an in-depth overview of HACCP (Hazard Analysis Critical Control Points) and its relationship to Good Catering Practices.
The training will be beneficial to those with exposure to hygiene systems in a catering/hospitality environment who wish to acquire a more in-depth, up-to-date understanding of HACCP.
Practical exercises and case studies will reinforce key points towards applying HACCP and Good Catering requirements. Opportunities for in-class discussions will address concerns, examples and improvements to current systems.
Food defence, biovigilance and bioterrorism have become a topic of great concern and discussion since the publication of PAS 220:2008 and the ISO/TS 22002-1:2009. PAS 96, is the publicly available standard that provides broad guidelines in order to assess and reduce the risk to the business and to relieve the effect of an attack should it happen.
ISO 14001:2004 sets out the criteria for an environmental management system that can be implemented by any organisation, irrespective of its activity or sector.
By adopting ISO 14001:2004 management, employees and external participants will be assured that the environmental impact is being measured and improved.
The course will provide an overview of ISO 14001:2004’s purpose and requirements.
This introductory training is interactive and incorporates visual examples that will create an understanding and buy-in towards successful implementation and maintenance of the system.
This workshop offers an in-depth overview of the labelling requirements as stipulated in R146:2012. A brief overview of international requirements will be addressed.
The training will be beneficial to those who have some exposure to labelling requirements, but who wish to acquire a more in-depth, up-to-date understanding.
Practical exercises and case studies will reinforce the key points towards the application of labelling regulation requirements. Opportunities for in-class discussion will allow concerns, examples and improvements to current systems to be addressed.
Food Allergens are an ongoing concern for the food and related industries. During this course we will provide guidance towards the implementation of an Allergen Management Programme, including conducting of an allergen risk assessment, production scheduling an validation of cleaning methods.
Practical exercises and case studies will reinforce the key points towards the successful implementation of Allergen Management Programme.
Opportunities for in-class discussions will allow concerns, examples and improvements to current systems to be addressed.