What the auditor is actually looking for.
FSSC 22000, BRCGS, SANS 10330, a retailer standard. They are all asking the same thing: not a folder of documents that sat on a shelf until the week before the audit, but a food safety system that your team runs every day — and can answer for, without you having to be in the room.
That is the difference between passing one audit and staying certified. The work is to build the system so the capability lives in your business after handover — not in a consultant you have to keep calling back.
Where are you starting from?
Before the work starts, you decide what you are working toward. This is a business call — about budget, timing, and what your buyers are actually asking for.
A customer audit is coming
You need to satisfy a specific buyer or retailer before a date. The system gets built to meet that audit. Formal certification can come later — this gets your operation ready now.
Building toward certification
You want to get certified, done properly so you only build the system once. The timeline fits around how your business actually runs, not a date picked from a calendar.
Certified by a specific date
You have a target certification date, a certification body, and a commitment. The whole project is structured around getting you through that audit.
Explore the standards:FSSC 22000·BRCGS·Wine operations
How much support do you need?
Pick the option that matches what your team can take on. Each one is described by what you actually get out of it. Fees are confirmed once we know what you are working with.
Documents built, your team runs it
The full system — procedures, records, HACCP, everything — built and handed to you. Your team leads implementation from there. Works well when you already have someone who can run a food safety system.
Built and worked through together
The system gets built and we work through it with your team over a set period. Monthly on-site support until the people inside your business own it and can run it without us.
All the way through the audit
Documents, team training, internal audits, mock recall — and Bennii in the room for the certification audit. Scope confirmed for your site and your standard.
Built across South African food manufacturing.
Twenty-five years on production floors, in laboratories and in audit rooms, with deep roots in the wine industry. The systems get used after handover.
What a food safety system is actually made of.
Most failed audits trace back to the foundation — the daily layer nobody built properly. Start there, and the rest holds. Skip it, and certification is just a certificate.
Build your engagement.
Step 01: pick your certification direction. Step 02: pick your service level. The summary updates live to show what each combination looks like.
About Bennii.
Twenty-five years in South African food manufacturing — on production floors, in laboratories, in the audit room. I have built systems for wineries, food producers, and everything in between. My training is in food technology and quality management. My real education was doing the work.
My clients come back. They send others. The thing I hear most often: "the system actually gets used." That is the goal — not a file that goes on a shelf, but a system that becomes part of how the business runs.
The question is not whether your business needs a food safety system. The question is who builds it.
Start with a proposal.
Tell me which certification you are working toward, when you need it, and where your operation stands right now. I read every enquiry myself and come back within three business days.