Standards & Compliance

Sacks’ HACCP strategy is based on SABS code 0330 and 049 criteria. An in-house Food Hygiene Specialist has been retained to provide training and steer the implementation of SABS HACCP procedures within our organization and business.

Meat cuts and products are tailor made and packaged to customer requirements, allowing vendors to exercise portion control, minimize waste and maximise their efficiency.

HACP