Become a GFASA Producer

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There are two levels of GFASA membership for producers,

  1. Standard Member,
  2. Producer Member.

To be a Standard Member you need to have a virtual audit conducted by GFASA.  To be a Producer Member you need to have a full on-site audit by both GFASA and SAMIC.

GFASA also has Affiliate Members and Associate Members, visit this page to find out more about these.

PROCEDURES TO BECOME A PRODUCER MEMBER

STANDARD MEMBERSHIP

  1. Apply with GFASA by emailing info@grassfedsa.org
  2. Undergo a virtual audit to prove you are a producer
  3. Have a knowledge of the Constitution, Code of Best Practise, SOP’s and Protocol
  4. Membership confirmed by the Council
  5. Pay your Annual Membership Fee – R800

PRODUCER MEMBERSHIP

  1. Be a Standard Member
  2. Apply with GFASA to become a Producer Member
  3. If accepted you will be audited
  4. GFASA will conduct an on-site Peer Review
  5. SAMIC will then conduct an audit
  6. Membership confirmed by the Council
  7. Pay your Annual Membership Fee – R800

MEMBERSHIP COST STRUCTURE                                                                      

STANDARD MEMBER AUDIT

Virtual audit: Free

PRODUCER AUDIT – PEER REVIEW

Peer Review (Farms) R 1 437.37.

Travel capped at 350km per visit @ R 6.70/km

PRODUCER AUDIT – SAMIC AUDITS

Farms: 10% at random per annum R 1 437.37

Abattoirs: All 2x per annum R 2 791.27

Deboning Plants: All 2x per annum R 2 791.27

Butcheries: All 2x per annum R 683.47

Restaurants: All 2x per annum R 683.47

Travel: R 6.70 per km

During year one both audits are compulsory. In years thereafter the internal audit might change to a Peer Review which is annually compulsory. The SAMIC audit will then be conducted when a member is randomly chosen. In that year the strategy review will fall away. In other words, every member will have 2 audits the first year and there-after 1 audit every year which might be a Peer Review audit or a SAMIC audit.

PRODUCER LEVY

R 0.20/kg  fee that will be charged per kg of meat produced at slaughter weight. Based on a submission system, periodically.