SIZA

In a collaborative effort initiated in 2017, the SIZA Social and WIETA standards, recognising their shared objectives, have synergised their approaches to offer South African producers a streamlined and efficient means to fulfil market demands necessitating certification against both standards.

Many agricultural businesses have to undergo at least three types of audits, depending on the market they supply to: a food safety audit, a social (ethical) audit, and, nowadays, an environmental (sustainability) audit.

Since SIZA was formalised in 2016 as a free-standing membership-based NPC, we have seen exponential growth within SIZA and our primary members’ journey to compliance.

Your chosen membership level determines both the associated membership fee you will have to pay each year as well as the scope of your third-party audit.

At SIZA, our unwavering commitment to assist the South African Agricultural Industry with their sustainability and continuous improvement drives our actions to ensure it meets global market needs and requirements.

Agribusinesses operate in a fast-paced and dynamic environment, and recordkeeping and traceability of production inputs and outputs are arguably the most critical factors for driving continuous improvement throughout the supply chain. SIZA has recognised retailers’ and buyers’ need for a cost-effective and streamlined monitoring programme to evaluate and monitor their supply chains and, therefore has… Continue reading The SIZA Digital Recordkeeping Programme Empowers Buyers to Monitor their Supply Chains

There has been some confusion from some businesses on whether seasonal workers must be paid for public holidays, even if they do not work on the public holiday. In terms of labour legislation, all employees have the same rights, unless explicitly stated otherwise.

A request was made to review the current SIZA Accommodation Guideline for Agriculture. SIZA engaged an impartial consultant to facilitate an equitable, unbiased, and dependable review process.

Many businesses might consider keeping log of working hours to be time-consuming and a waste of time. However, this practice should rather be embraced, as it offers several benefits for employers and should be part of every producer and business’ routine.

Work is deemed continuous unless it is interrupted by a meal interval.