Since its inception in 1991 as the first commercial Microbiological testing laboratory (accredited according to ISO17025 international standard) of its kind in South Africa, Swift Silliker has succeeded in building a brand-name synonymous with quality and service. The Company provides a commercial service to the food, beverage, hospitality, cosmetics and allied industries within Southern Africa. Swift Silliker matches innovative approaches in quality hygiene services, microbiological control and Food Safety Management, with the unique needs of its associates.

Why Hygiene?

The ever-increasing risk of food poisoning outbreaks, as well as the risks and costs associated with product spoilage and recall has made the implementation of a Food Safety system vital. The final HACCP Regulations relating to the Application of the Hazard Analysis and Critical Control Point System (HACCP System) were published in the Government Gazette of June 27, 2003. The implementation of a Food Safety system (such as HACCP) begins with Hygiene Management.

Consider the following:

  • Have you designated a responsible person for hygiene and personal practices of your staff?
  • Do you have a clear understanding of how to implement a Hygiene Management system?
  • Do you exercise basic control over your suppliers?
  • Have you identified possible routes of contamination for your environment?
  • Are specific measures in place for temperature control?
  • What are the maintenance requirements for your facility?
  • What does an effective pest control system involve?
  • How much will it cost to implement a Hygiene Management System?
  • Can you afford to ignore your obligation?

The Hygiene Programme

Swift Silliker offers several solutions for the implementation of a Hygiene Management System. These solutions are offered in phases and are guideline steps towards implementation. Companies can choose the phase relevant for their specific needs and we will customize a package for them.

Hygiene Audits

During audits the following areas are checked:

  • Physical condition of the premises
  • Presence of undesirable or harmful materials
  • Sanitation, washing-up and hand washing facilities
  • Condition of utensils and equipment
  • Personal hygiene of floor workers
  • How product is handled
  • Disposal of rubbish and waste matter
  • Storage facilities
  • Pest control

A scoring system is used to evaluate the above-mentioned areas. A Housekeeping Index and Microbiological Index are calculated. These two indices are in turn used to calculate an Overall Quality Index. The Overall Quality Index provides an indication of the hygiene standard maintained in the facility.

Microbiological monitoring

  • Swabs of surfaces, equipment and hands will be taken during audits. These swabs will be tested in our internationally accredited laboratories (according to ISO 17025 standards).
  • Microbiological testing of Food sample(s) also provide scientific evidence of hygiene standard maintained.


A comprehensive report covering the following will be submitted:

  • The specific scores allocated to each inspected area as well as the Housekeeping, Micro and Overall Quality Index.
  • Constructive advice and recommendations.
  • The report can be used as a management tool to achieve, maintain & monitor hygiene standards.

Hygiene Certificate

Clients who sign up for routine (at least quarterly) hygiene audits receive a hygiene certificate which affirms their proactive approach and commitment to hygiene. The certificate can be publically displayed and serves as a marketing tool as well as a motivation tool for staff.

Hygiene Systems Implementations Support /Documentation Assistance

Our hygiene consultants can assist with implementing actions recommended after a Hygiene Systems pre-assessment or audit. Typically these visits would involve a meeting with the Hygiene Coordinator, chef or person in charge of the Hygiene Management System to discuss documentation issues, specific requirements for findings made and customization of documentation templates.

Hygiene Training

This 2.5 – hour course is highly visual (photographs and video demonstrating the principles of hygiene) and will introduce attendees to hygiene as well as teach them more about germs, how they are spread, how they can be controlled and the basics of food poisoning. Attendees will gain knowledge of personal hygiene, cleaning and sanitation, housekeeping, food handling, temperature control, pest control, kitchen practices and basic documentation. The course is targeted at all staff involved with food preparation including managers.

Contact Details

Cape Town 7 Warrington Road



Tel: +27 (21) 683 8436 / 08613 SWIFT

Fax: +27 (21) 683 8420


Midrand Stellenryk Building

Constantia Square Office Park

526 16th Street


Tel: +27 (11) 805 4310

Fax: +27 (11) 805 7930