Objectives

The primary objective of this tender is to appoint a qualified service provider to conduct comprehensive Food Safety Auditing at all University of Johannesburg (UJ) food premises for a period of three years. The audits aim to ensure compliance with food safety standards, identify microbiological risks, and improve hygiene practices across multiple campuses and food outlets.

Scope

The scope includes:

• Conducting site visits at 48 food outlets across four campuses: Auckland Park (APK & APB), Doornfontein (DFC), and Soweto (SWC), including off-site venues.
• Performing three audits per year (March, June, October) at each site.
• Carrying out microbiological sampling at randomly selected sites, including testing for TVC/TPC, Staphylococcus Aureus, Salmonella, Listeria, and E. coli.
• Assessing hygiene, cleaning, housekeeping, and microbiological risk scores, with a combined weighting of 80% and 20% respectively.
• Providing detailed audit reports, risk scores, microbiological alerts, and recommendations for improvement.

Technical Requirements

The technical requirements include:

• Accreditation by SANAS or equivalent recognized certification body.
• Provision of microbiological sampling and testing at each site visit, with samples taken from food preparation surfaces, handlers, raw foods, and prepared foods.
• Use of a standard audit checklist approved by the Food Safety Audit Liaison Officer.
• Preparation of comprehensive reports with microbiological results, risk scores, and graphical data analysis within three weeks post-audit.
• Implementation of a quality assurance system aligned with international standards and best practices.
• Adherence to UJ’s policies, health and safety regulations, and environmental management standards.

Skills and Competency Requirements

The service provider must demonstrate:

• Proven experience in conducting food safety audits within institutional or similar settings, supported by at least three recent references with project scope, contract value, and contact details.
• Qualified personnel, including auditors with relevant certifications (e.g., SANAS accreditation, Food Safety Certification, or equivalent).
• Short CVs of at least three auditors with expertise in microbiology, food safety, and hygiene management.
• Capability to develop and implement audit methodologies, including microbiological sampling, risk assessment, and reporting.
• Knowledge of South African food safety legislation, international standards, and best industry practices.
• Ability to produce detailed, accurate, and timely reports, including microbiological alerts and risk analysis.
• Capacity to handle multiple sites efficiently, with adequate resources and logistical arrangements.