Q-Sure accreditation is a Good Manufacturing Practice system that shows your consumer and the industry that your livestock and meat comply with the needs of your consumer, the environment and animal welfare.

The ultimate feedlot objective is to provide consistently sufficient quantities of meat products that meet the quality, price, health and safety expectations of the consumer every time.

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As a member of SAFA, you will have access to all relevant industry information, as well as Seta accredited feedlot training programs at your feedlot (at no extra cost). 

  • You will be supplied with all relevant domestic and international industry information and trends.
  • As a SAFA member, you will also be able to apply for the prestigious Q-Sure GMP accreditation.
Find out what we offer SAFA members


The Red Meat Industry Forum incubator programme was conceptualized and developed by the South African Chefs Association (SA CHEFS), South Africa’s authority on food and culinary education and SAQA Recognised Professional Body for chefs in South Africa. The objective is to utilize the Wilmar West Rand CCE in Randfontein for both practical and theoretical training. Facilitators HTA will be conducting the theoretical competencies at the Randfontein campus. 

SA CHEFS have created a Culinary Education programme that will assist the Red Meat Industry Forum in fulfilling its desire to further upskill, capacity build and certify a new breed of professionally trained youth to enter the job market. The programme has incorporated enterprise development responsibilities, social investment responsibilities and ensured long-term sustainability for the Red Meat Industry Forum of each successful graduate. The project is aimed at currently unemployed individuals with a set of skills that will make them employable, thus allowing each individual to maximize opportunities, sustain employment and contribute to South Africa’s economy, as well as raising the standard of business ethics and the quality of the Hospitality sector. 

The focus of the Red Meat Industry Forum Culinary Development Academy concept is to allow the Red Meat Industry Forum to play a pro-active and positive role in empowering, guiding and supporting home-grown individuals in the field of cookery. In this way, they will assist in the raising of standards in their future business operations, business practices and food service, as well as to encourage growth and employment in this sector. The candidates are selected based on criteria that are created by the South African Chefs Association to ensure that the most deserving of individual is given this great opportunity. 

  1. Between the ages of 18 -25 years of age 
  2. SA citizenship, male or female 
  3. Applicants must reside in the West of Johannesburg 
  4. Must not be blacklisted or have a criminal record 
  5. Matric certificate 
  6. Must be computer literate 
  7. Must be fully committed to the Programme 

An interview is held with each potential candidate and 12 individuals will be selected for 2017. 

Once they are inducted into the Programme, nine weeks of intensive training kicks off, of which six weeks are spent in theoretical and practical training in the kitchen and three weeks of work place experience in industry. This is aimed at not only introducing these youngsters to the Hospitality sector, but also giving them a head start in finding employment. 

The theoretical and practical training is divided into the following modules and focuses heavily on red meat cuts, preparation and cooking methods but also gives the candidate tuition in all forms of practical cookery. 

Practical Competencies: 

  • Knife skills, Mise en Place, vegetable cuts and preparation. 
  • Preparing of stocks, soups and sauces. 
  • Different meat cuts and cooking methods (poultry and fish included). 
  • Preparing salads and starch dishes using beef and lamb. 
  • Preservation: Bresola, biltong and other methods. 
  • Basic pastry and pastry dishes. 
  • Basic starter and breakfast preparation and dishes. 
  • Basic bread baking. 
  • How to prepare finger foods, Street food. 
  • Plate and buffet recipes and presentation. 
  • Convenience food and how to use it in the kitchen. 
  • Quick and easy ways to a beef or lamb dinner. 
  • Theoretical competencies. 
  •  Hygiene and safety: Identify hazards in the kitchen, setting up work station, Mise en Place and vegetable preparation. 
  •  Maintain hygiene in food preparation, cooking and storage. Stocks, soups and sauces. 
  • Meat cuts and cooking methods. 
  • Cold kitchen preparation, potatoes, pasta, other farinaceous dishes. 
  • Basic preservation methods. 
  • Basic pastry, bread baking and breakfast theory. 
  • Basic cold kitchen preparation. 
  • Basic nutrition and the food triangle. 
  • Dietary requirements and religious influences. Ethical cooking. 
  • Menu planning and menu costing, portion control. 
  • Introduction to the hospitality industry and jobs. 
  • Interviewing competencies and CV writing. 

SA Chefs ensures that the RMIF candidates are ready for employment and through a dedicated recruitment officer their CV’s are sent to many potential employers. 2017 will be the and group of unemployed youth that the Red Meat Industry Forum will invest in. The first group saw 70 % of the graduates being gainfully employed.