We have two major operating centers, in Johannesburg and Cape Town, both of which are fully vertically integrated.
Our group operations include:
- large scale farming using hydroponics and conventional farming techniques
- procurement (supporting selected independent farmers)
- state of the art processing, packing, logistics and distribution (carried out under strict cold chain management)
In addition, we provide a daily telesales service to over 150 retails outlets.
To entrench the Dew Crisp Group as the leading supplier of innovative, value added, food-safe produce to the retail and food service markets in South Africa and Africa – by investing in our people, in technology, processing, quality assurance and in cold chain distribution capabilities.
- To be a consumer-driven, socially conscious, profitable operation.
- To ever improve our leading edge in growing (both hydroponically and conventionally) in South Africa.
- To consistently farm, process and distribute superior quality, competitively priced, fresh produce all year round.
- To strategically expand through our knowledge, technology and innovation.
RETAIL
FOOD SERVICE
PREPARED MEAL MANUFACTURERS
GLOBALGAP (formerly known as EUREPGAP) is an internationally used management system for Good Agricultural Practice (GAP). The group of European retailers who initiated this system in 1997 aim to provide more safe food products to European consumers. They have developed requirements that enable farmers to farm according to the GAP. This system, or agricultural practice, can be used for several agricultural products and makes it possible to certify those products. As the European retailers who joined this initiative are prevalent in the European food market, GLOBALGAP is very relevant for suppliers to the participating European supermarkets.
GLOBALGAP is mostly relevant for fruit and vegetables.
This standard has been adopted by the retailers in South Africa who expect their suppliers to purchase product from GLOBALGAP certified farms.
Some of the aspects controlled on the farm by this system are:
• Pesticides used and thereby the pesticide residues on the final product
• Water quality on the farm & Irrigation Practices
• Fertilizer and Soil Additives
• Personnel Hygiene Practices
• Field Sanitation - Foreign Material Control
• Traceability
It is a system that determines the potential hazards in the food and production facility, and whether there are any critical points in the process flow of the food that need control at that point to ensure that the products are safe for consumption.
In the 1960's NASA wanted a "zero defect" program to guarantee the safety of the food that astronauts would consume in space. HACCP was developed in response.
In the 1980's HACCP was adopted by major food companies in the states and was subsequently adopted as a standard by the global food industry.
Hazards can either be biological, physical, chemical or allergenic. These hazards are identified in the food or facility and then controlled by systems.
There are 7 internationally recognized principles in the HACCP standard that need to be assessed and documented.
Principle 1: Conduct a hazard analysis
Principle 2: Determine CCP's
Principle 3: Establish critical limits
Principle 4: Establish a monitoring system
Principle 5: Establish corrective action
Principle 6: Establish validation & verification
Principle 7: Establish documentation procedures
Before a factory starts conducting a HACCP study it is essential to implement prerequisite programs: the building blocks for a quality and food safety system. Some of the programs that need to be implemented and controlled in the factory are:
• Hygiene and housekeeping
• Cold chain
• Allergen control
• Food defence
• Traceability (through the documentation it is possible to trace all product and food contact packaging
from the suppliers, to the delivery, and to the customer)
• Staff and product flow
• Building structure
• Maintenance program
• Pest control
• Refuse and waste control
• Personnel hygiene program
• Training
• Control of suppliers
WHAT IS HACCP?
7 HACCP PRINCIPLES
The BRC Global Standards are a leading global safety and quality certification programme, used throughout the world by over 17,000 certificated suppliers in 90 countries through a network of over 80 accredited and BRC recognised Certification Bodies. The BRC Global Standards are widely used by suppliers and global retailers.
They facilitate standardisation of quality, safety, operational criteria and manufacturers’ fulfilment of legal obligations. They also help provide protection to the consumer.
Sustainable farming starts with healthy soils. Healthy soil retains water better, so needs less irrigation, which means less water is wasted. It also needs fewer pesticides or synthetic fertilisers. Woolworths is working closely with their selected farmers through their Farming for the Future initiative, pioneering an approach to grow food in harmony with nature, so that South Africa’s farms will be able to provide food for future generations.
SUPPLIERS TO
CURRENT ACCREDITATIONS
HACCP
BRC ACCREDITATION
FARMING OF THE FUTURE
Dew Crisp’s investment in technology, state of the art equipment, training and people ensures the best quality, safest products. Our experienced technical teams ensure that all food safety specifications, requirements and customer audits are adhered to.
All our facilities are HACCP certified ensuring the safest food processing particles.
This has always been one of our core business drivers. We have a full-time product development team who continuously research new product varieties, packaging & processing methods, and cold chain technologies.
We are proud to be the industry leader in innovation and have introduced and developed many new, exciting and highly innovative "firsts" into the South African market.
ABOUT US
TECHNICAL
INNOVATION
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