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Applied by South Africa on the entire world for 0709.93: -- Pumpkins, squash and gourds (Cucurbita spp.)
The measure came into effect on 24 May 2013
Non-Tariff Measure
- NTM classification
- A49: Hygienic requirements n.e.s.
- Date when the measure came into force
- 24 May 2013
- Publication where the measure is specified
- Government Gazette No. 36480, 24 May 2013
- Regulation where the measure is specified
- Regulations Relating To The Grading, Packing And Marking Of Fresh Vegetables Intended For Sale In The Republic Of South Africa
- Country/Region applying the measure
- South Africa
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 7(1) Subject to the regulations for Class 1, Class 2 and Class 3 butternuts in subregulation 2 and the permissible deviations in subregulation 4, butternuts shall ;
(c) be clean and free from foreign matter, including soil; - Reference of the measure
- Regulation 7(1)(c)
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 0709.93 -- Pumpkins, squash and gourds (Cucurbita spp.) Yes Butternuts - Description
- Butternuts
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa on the entire world for 0706.10: - Carrots and turnips
The measure came into effect on 24 May 2013
Non-Tariff Measure
- NTM classification
- A49: Hygienic requirements n.e.s.
- Date when the measure came into force
- 24 May 2013
- Publication where the measure is specified
- Government Gazette No. 36480, 24 May 2013
- Regulation where the measure is specified
- Regulations Relating To The Grading, Packing And Marking Of Fresh Vegetables Intended For Sale In The Republic Of South Africa
- Country/Region applying the measure
- South Africa
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 10(1) Subject to the regulations for Class 1, Class 2, Class 3 and Lowest Class carrots in
subregulation 2 and the permissible deviations in subregulation 8, carrots shall -
(c) be clean and free from foreign matter, including soil; - Reference of the measure
- Regulation 10 (1)(c)
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 0706.10 - Carrots and turnips Yes Carrots - Description
- Carrots
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa on the entire world for 0704.10: - Cauliflowers and headed broccoli
The measure came into effect on 24 May 2013
Non-Tariff Measure
- NTM classification
- A49: Hygienic requirements n.e.s.
- Date when the measure came into force
- 24 May 2013
- Publication where the measure is specified
- Government Gazette No. 36480, 24 May 2013
- Regulation where the measure is specified
- Regulations Relating To The Grading, Packing And Marking Of Fresh Vegetables Intended For Sale In The Republic Of South Africa
- Country/Region applying the measure
- South Africa
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 11(1) Subject to the regulations for Class 1, Class 2, Class 3 and Lowest Class cauliflower as set out in subregulation 2, and the permissible deviations in subregulation 10, each cauliflower shall ;
(c) be clean and free from foreign matter, including soil; - Reference of the measure
- Regulation 11(1)(c)
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 0704.10 - Cauliflowers and headed broccoli Yes Cauliflower - Description
- Cauliflower
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa on the entire world for 0910.99: -- Other
The measure came into effect on 24 May 2013
Non-Tariff Measure
- NTM classification
- A49: Hygienic requirements n.e.s.
- Date when the measure came into force
- 24 May 2013
- Publication where the measure is specified
- Government Gazette No. 36480, 24 May 2013
- Regulation where the measure is specified
- Regulations Relating To The Grading, Packing And Marking Of Fresh Vegetables Intended For Sale In The Republic Of South Africa
- Country/Region applying the measure
- South Africa
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- Quality standards
12(1) Subject to the regulations for Class 1, Class 2, Class 3 and Lowest Class celery and the permissible deviations in subregulation 5, each celery shall ;
(c) be clean and free from foreign matter, including soil. - Reference of the measure
- Regulation 12 (1)(c)
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 0910.99 -- Other Yes Celery - Description
- Celery
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa on the entire world for 0306.11: -- Rock lobster and other sea crawfish (Palinurus spp., Panulirus spp., Jasus spp.) and 0306.12: -- Lobsters (Homarus spp.)
The measure came into effect on 04 September 2003
Non-Tariff Measure
- NTM classification
- A49: Hygienic requirements n.e.s.
- Date when the measure came into force
- 04 September 2003
- Publication where the measure is specified
- Government Notice No. R. 978 (Government Gazette 25171) Of 4 July 2003
- Regulation where the measure is specified
- Compulsory Specification For Frozen Rock Lobster And Frozen Lobster Products Derived Therefrom
- Country/Region applying the measure
- South Africa
- The rationale of the measure
- This specification covers requirements for the handling, preparation,processing, packaging,freezing, storage and quality of frozen lobster tails, frozen whole lobster (cooked or raw) or any other frozen lobster product derived from lobsters of the families Palinuridae and Scyllaridae, and of the family Nephropidae (genera Homarus, Nephrops and Metanephrops, or any other species of lobster), intended for human consumption. It also covers requirements for factories and employees involved in the production.
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 3.2.13.2 Edible ingredients
Storage facilities for edible ingredients used in the preparation of the frozen product shall be dry, free from dust and any other source of contamination, and shall be vermin proof.
3.2.1 3.3 Packing and packaging materials
Clean, dustproof, verminproof and dry storerooms shall be provided for the storage of packaging materials.
3.2.13.4 Storage facilities for poisonous and other harmful materials
3.2.13.4.1 Storage facilities for pesticides or other poisonous and harmful materials Pesticides or other poisonous and harmful materials and the equipment for their application shall be stored in a room in which no foodstuff, food-handling equipment, packaging material or food containers are stored and which shall be kept locked. All dangerous materials shall be prominently and distinctly labelled and shall at no time come into contact with food containers, packaging materials, raw materials or the product.
3.2.13.4.2 Storage facilities for cleaning and disinfecting materials
Cleaning and disinfecting materials and the equipment for their application shall be stored in a room in which no foodstuff, food-handling equipment, packaging material or food containers are stored and shall at no time come into contact with food containers, packaging materials, raw materials or the product. All cleaning and disinfecting materials shall be prominently and distinctly labelled.
3.2.14 Storage facilities for utensils and spare parts
Utensils and spare parts that, when in use, come into contact with the product, shall, when not in use, be kept in a disinfectant solution or stored in a hygienic manner in a dry area that is free from dust and any other source of contamination, and that is verminproof. Spare parts for machinery that are capable of contaminating the product shall be kept in a separate storage area away from the processing areas.
3.2.15 Freezers, chill rooms and freezer storage rooms
3.2.15.1 Refrigeration units, such as compressors, shall not be installed in an area where the product
is handled, with the exception of equipment that is an integral part of a production unit. Where freezers, chill rooms and freezer storage rooms are located in processing areas, their floors shall either be an integral part of the floor of the processing area or be adequately sealed to that floor. Any storage units shall be installed high enough above the floor to permit easy and adequate cleaning of the area under them.
3.6 Hygienic operating requirements
3.6.1 General
3.6.1.1 In relation to the handling, transportation, processing, packaging, freezing and storage of the product, no operation(s) shall be performed and no conditions shall exist that are detrimental to the product. Materials liable to contaminate the product shall be kept away from the processing areas. Non-edible materials shall not be stored in the same room as edible ingredients or in the preparation or packaging areas of the factory.
3.6.1.2 There shall be no unhygienic conditions on the factory premises. Smoke from factory chimneys and exhaust fumes shall not be allowed to enter the factory building(s) in a quantity or manner that is offensive, injurious or dangerous to health, or that causes contamination of the product at any stage during the processing of the product.
3.6.2 Cleaning and disinfecting
3.6.2.1 Physical facilities
3.6.2.1.1 The building, premises, plant, equipment, utensils and all other physical facilities of the factory shall be kept clean and in good repair and shall be maintained in an orderly hygienic condition. The cleaning and disinfecting of the preparation, processing and packaging areas of factories and of all auxiliary equipment and utensils shall be organized on a regular basis and shall be carried out by trained employees. Before use, plant, equipment and utensils shall be thoroughly cleaned with a detergent or other cleaning agent, and disinfected. A detergent-disinfectant may be used. Immediately before the start of any operations, equipment shall be thoroughly rinsed with water (see 3.4.3) to remove any dust and any disinfectant (if used).
3.6.2.1.2 The processing and packaging areas, storage rooms, chill rooms, freezer storage rooms and freezers shall be kept free from mould, dust, dirt, flaking paint and other loose or extraneous material that could fall onto the product from walls, ceilings or overhead structures.
3.6.3 Repairs
3.6.3.1 Whenever maintenance or repairs have been carried out in production areas, tools and
replaced equipment shall be immediately removed from these areas and the affected equipment shall
be thoroughly cleaned and disinfected.
3.6.3.2 Welding repairs in the areas where the product is handled,prepared, processed or packaged shall be performed when the plant is not in production or as emergency work during breakdown only, and in such a way that the product is not exposed to welding fumes, splatter or slag particles.
3.6.4 Efficacy of cleaning
The efficacy of the cleaning and disinfecting process specified in 3.6.2 shall be such that, in samples taken in accordance with 10.15, the percentage efficacy of cleaning and disinfecting in the sample, determined in accordance with 10.15, is acceptable when scored by the system set out in 10.15.
3.6.10 Removal of refuse and offal
Litter, waste and overflow shall not be allowed to accumulate or to give rise to unhygienic conditions, and shall be disposed of promptly in an efficient and hygienic way. Offal shall be removed from the processing area in a hygienic manner, and containers for offal awaiting removal from the factory area shall be well separated from the processing areas. A separate refuse room or other acceptable refuse facility shall be provided on the premises, and shall be cleaned at least once a day.
3.6.11 Vermin control
All buildings in which raw materials, ingredients and the product are stored, or in which the product is handled, prepared, processed or packaged shall be kept free from insects,birds, rodents and other vermin. All rooms in which raw materials, ingredients or packaging materials are stored, shall, in addition, be rodent proof.
4.1.1 Condition of ingredients and the product
4.1.1.1 General
All ingredients used shall fall within the scope of, and shall comply with the requirements of, the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act 54 of 1972), and its Regulations. All ingredients used in the preparation of the product shall be clean, sound, of good quality and in every way fit for human consumption. In addition, the product shall not contain any substance in amounts that might present a hazard to human health.
4.5.1 Before being packed as frozen whole lobster, a live lobster of the Jasus species shall be purged. However, should the market require unpurged frozen whole lobster, special dispensation to market lobster of the Jasus species in this way shall be requested from the authority administering this specification. In the case of lobsters of other species, the product may consist of unpurged lobsters, subject to the declaration of this fact in the labelling or marking of the product (see 6.1(b)(2) or (3)). - Reference of the measure
- Regulations 3.2.13.2 to 3.2.15 and
Regulations 3.6.2 to 3.6.4
Regulations 3.6.9 to 3.6.11
Regulation 4.1.1 and 4.5.1 - Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 0306.11 -- Rock lobster and other sea crawfish (Palinurus spp., Panulirus spp., Jasus spp.) Yes Frozen rock lobster 0306.12 -- Lobsters (Homarus spp.) No - Description
- Frozen rock lobster and frozen lobster products derived therefrom
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa on the entire world for 0302.89: -- Other and 0305.49.90: --- Other
The measure came into effect on 22 March 1974
Non-Tariff Measure
- NTM classification
- A49: Hygienic requirements n.e.s.
- Date when the measure came into force
- 22 March 1974
- Publication where the measure is specified
- Government Notice No. 474 of 22 March 1974
- Regulation where the measure is specified
- Compulsory Specification for Smoked snoek
- Country/Region applying the measure
- South Africa
- The rationale of the measure
- This specification covers the manufacture, production, processing. or treatment of the cooked product, smoked snoek (Thyrsites atun).
- Description of the measure
- 3.1.1.7 Effective measures shall be taken to inhibit mould growth and to remove dust, flaking paint, and other loose or detachable material liable to fall on the product from walls, ceilings and overhead structures in processing and storage rooms.
3.1.2.2 All plant, equipment and utensils shall be kept clean and in good repair. cleaning and disinfecting material, hot and cold running water or saturated steam hose piping brushes and other requisites necessary for the cleaning of plant, equipment and utensils shall be available. Plant, equipment and utensils after thorough cleaning with a detergent or other cleaning agent shall be disinfected by the application of a solution having a free
residual chlorine content of at least 20 ppm, or other acceptable disinfecting solution. The free residual chlorine
concentration of chlorinated solutions shall be determined by the orthotolidine 5 second "flash" test or other method giving equivalent results. immediately before the commencement of operations, equipment shall be rinsed with water complying with the requirements of 3.1.4.1 or 3.1.4.2 to remove the disinfecting agent. The entire processing system shall be cleaned at the end of each day's operations, and shall be clean immediately before further use. Gloves and knives shall be thoroughly cleaned and then disinfected by the use of wet steam, chlorinated water or other acceptable disinfecting solution or procedure, after use, or at any time when sterilisation of equipment is necessary. to this end , sterilisation facilities shall be available at convenient points.
4.1 Conditions of Ingredients
All raw materials and ingredients used in the preparation of the product shall be clean, sound, of good quality, and in every way fit for human consumption. The storage, handling and transportation of fish for processing both at sea and on land shall be performed under hygienic conditions
4.2.1 All fish used in the preparation of the product shall be free from scales and shall be cleaned thoroughly
under conditions that ensure frecdom from contamination. Viscera, gut and ragged pieces of flesh and skin shal! be removed.
5.1 Salting and Smoking
The product shall be acceptably salted and smoked under hygienic conditions, and every precaution shall be taken to ensure that the product does not suffer contamination or deterioration. - Reference of the measure
- Regulations 3.1.1.7 , 3.1.2.2 , 4.1 , 4.2.1 and 5.1
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 0302.89 -- Other Yes Snoek 0305.49.90 --- Other Yes smoked snoek - Description
- Snoek intended for smoking or in the course of preparation for smoking or in the course of being smoked or after having been smoked, as indicated by the context.
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa on the entire world for
The measure came into effect on 09 September 2004
Non-Tariff Measure
- NTM classification
- A49: Hygienic requirements n.e.s.
- Date when the measure came into force
- 09 September 2004
- Publication where the measure is specified
- Government Notice R. 790 (Government Gazette 26530) Of 9 July 2004
- Regulation where the measure is specified
- Compulsory Specification For The Manufacture, Production, Processing And Treatment Of Canned Fish, Canned Marine Molluscs And Canned Crustaceans
- Country/Region applying the measure
- South Africa
- The rationale of the measure
- This specification covers the manufacture, production, processing, and treatment of canned fish, canned fish products, canned marine molluscs, canned marine mollusc products, canned crustaceans and canned crustacean products.
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 5.1 General
Good hygiene and good manufacturing practices are to be incorporated during the harvesting, transport, handling, cleaning, preparation and processing of the product. Operations such as gutting, heading, skinning, boning or portioning shall be done in a clean and hygienic area and under such conditions as will ensure freedom from any contamination, deterioration, spoilage or the development of infections or toxigenic micro-organisms. Where gutting is performed, it shall be done in such a manner that split viscera do not adversely affect the quality, appearance and flavour of the product. Guts and fish offal shall be hygienically and effectively removed from cleaned fish products by mechanical means, water fluming or other acceptable means. Fish shall be thoroughly
washed in clean running water before and after cleaning and preparation.
5.3.2 Shucking
Shucking shall be performed under conditions of good hygiene and the product thoroughly washed under clean running water. Shucking shall be complete and the product shall be free from sand, dirt, silt, debris and other foreign material. - Reference of the measure
- Regulation 5.1 and 5.3.2
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out PG: 15 Fishery products No - Description
- Fish, marine molluscs and crustaceans used as raw materials for the product
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa on the entire world for 1604: Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs. and 1605: Crustaceans, molluscs and other aquatic invertebrates, prepared or preserved.
The measure came into effect on 09 September 2004
Non-Tariff Measure
- NTM classification
- A49: Hygienic requirements n.e.s.
- Date when the measure came into force
- 09 September 2004
- Publication where the measure is specified
- Government Notice R. 790 (Government Gazette 26530) Of 9 July 2004
- Regulation where the measure is specified
- Compulsory Specification For The Manufacture, Production, Processing And Treatment Of Canned Fish, Canned Marine Molluscs And Canned Crustaceans
- Country/Region applying the measure
- South Africa
- The rationale of the measure
- This specification covers the manufacture, production, processing, and treatment of canned fish, canned fish products, canned marine molluscs, canned marine mollusc products, canned crustaceans and canned crustacean products.
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 6.1.4 Objectionable extraneous matter
The product shall be free from any objectionable extraneous material such as, but not limited to insects, sand, dirt, soiling, hair, metal soiling or other foreign matter that indicates non-compliance with good manufacturing and sanitation practises. The product shall be free from sulphide stains and presence of "struvite crystals".
6.1.11 Parasites
The product shall be free from visible parasites. - Reference of the measure
- Regulation 6.1.4 and 6.1.11
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 1604 Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs. No 1605 Crustaceans, molluscs and other aquatic invertebrates, prepared or preserved. No - Description
- Fish, marine molluscs or crustaceans or products of these or any combination of these
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa on the entire world for 1605.5: - Molluscs :
The measure came into effect on 09 September 2004
Non-Tariff Measure
- NTM classification
- A49: Hygienic requirements n.e.s.
- Date when the measure came into force
- 09 September 2004
- Publication where the measure is specified
- Government Notice R. 790 (Government Gazette 26530) Of 9 July 2004
- Regulation where the measure is specified
- Compulsory Specification For The Manufacture, Production, Processing And Treatment Of Canned Fish, Canned Marine Molluscs And Canned Crustaceans
- Country/Region applying the measure
- South Africa
- The rationale of the measure
- This specification covers the manufacture, production, processing, and treatment of canned fish, canned fish products, canned marine molluscs, canned marine mollusc products, canned crustaceans and canned crustacean products.
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 6.3.1 Preparation
When packed with shells, any growth on the external surfaces of the shells and meats shall be removed. Byssus shall be removed. In the case of abalone cleaning of the flesh shall include removal of the mouth and guts. The adhering mucous and epithelium between fringes and foot shall be brushed off. Abalone may be treated with preparations of salt and lime solutions to remove mucous. No bleaching agents shall be used. - Reference of the measure
- Regulation 6.3.1
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 1605.5 - Molluscs : Yes Canned marine molluscs (including cephalopods) - Description
- Canned marine molluscs (including cephalopods)
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa on the entire world for 1605.5: - Molluscs :
The measure came into effect on 09 September 2004
Non-Tariff Measure
- NTM classification
- A49: Hygienic requirements n.e.s.
- Date when the measure came into force
- 09 September 2004
- Publication where the measure is specified
- Government Notice R. 790 (Government Gazette 26530) Of 9 July 2004
- Regulation where the measure is specified
- Compulsory Specification For The Manufacture, Production, Processing And Treatment Of Canned Fish, Canned Marine Molluscs And Canned Crustaceans
- Country/Region applying the measure
- South Africa
- The rationale of the measure
- This specification covers the manufacture, production, processing, and treatment of canned fish, canned fish products, canned marine molluscs, canned marine mollusc products, canned crustaceans and canned crustacean products.
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 6.3.2 Packing medium
The packing medium shall be free from excessive exuded materials indicating poor cleaning and manufacturing techniques or use of poor quality raw materials.
6.3.4 Freedom from defects indicating poor manufacturing
The product shall be free from sand, grit, byssus, obvious parasites or other extraneous contaminants that may not be of marine mollusc origin, but indicate poor cleaning and manufacturing practices. In case of marine mollusc meats, no sharp pieces of shell or other foreign matter that pose a threat to human health, may be present. - Reference of the measure
- Regulation 6.3.2 and 6.3.4
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 1605.5 - Molluscs : Yes Packing medium of canned marine molluscs (including cephalopods) - Description
- Packing medium of canned marine molluscs (including cephalopods)
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa on the entire world for 1605: Crustaceans, molluscs and other aquatic invertebrates, prepared or preserved.
The measure came into effect on 09 September 2004
Non-Tariff Measure
- NTM classification
- A49: Hygienic requirements n.e.s.
- Date when the measure came into force
- 09 September 2004
- Publication where the measure is specified
- Government Notice R. 790 (Government Gazette 26530) Of 9 July 2004
- Regulation where the measure is specified
- Compulsory Specification For The Manufacture, Production, Processing And Treatment Of Canned Fish, Canned Marine Molluscs And Canned Crustaceans
- Country/Region applying the measure
- South Africa
- The rationale of the measure
- This specification covers the manufacture, production, processing, and treatment of canned fish, canned fish products, canned marine molluscs, canned marine mollusc products, canned crustaceans and canned crustacean products.
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 6.4 Canned crustaceans
6.4.1 Preparation
The product shall be prepared as in 5.4.2.
6.4.4 Freedom from defects indicating poor manufacturing
Crustacean meat packs shall be free from inedible parts, shells or pieces of shell and swimmerets. The product shall be free from foreign matter not derived from shrimp and no foreign matter that may pose a health risk may be present. - Reference of the measure
- Regulations 6.4.1 and 6.4.4
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 1605 Crustaceans, molluscs and other aquatic invertebrates, prepared or preserved. Yes Canned crustaceans - Description
- Canned crustaceans
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa for 2309.90.92: --- Other
The measure came into effect on 09 September 2004
Non-Tariff Measure
- NTM classification
- A49: Hygienic requirements n.e.s.
- Date when the measure came into force
- 09 September 2004
- Publication where the measure is specified
- Government Notice R. 790 (Government Gazette 26530) Of 9 July 2004
- Regulation where the measure is specified
- Compulsory Specification For The Manufacture, Production, Processing And Treatment Of Canned Fish, Canned Marine Molluscs And Canned Crustaceans
- Country/Region applying the measure
- South Africa
- The rationale of the measure
- This specification covers the manufacture, production, processing, and treatment of canned fish, canned fish products, canned marine molluscs, canned marine mollusc products, canned crustaceans and canned crustacean products.
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 7.1.16 Fish paste, fish pate and fish spread
7.1 .I 6.1 Preparation, preservation and presentation
For purposes of this specification fish paste, pate and spread shall be deemed to include paste containing the edible flesh of crustaceans or molluscs either as major or minor ingredient.
The product shall be prepared from clean, sound fish, fresh or preserved, that has been comminuted to form a smooth, spreadable paste or in the case of a spread may contain coarse pieces. It may contain tomato, prepared vegetable material, starchy material, salt, spices, milk powder, fat, or oil of vegetable or fish origin, seasoning and flavouring substances, and other acceptable ingredients. Head or head parts of the fish, the gills, intestines or intestines contents, cartilage or other unsuitable or any unsound parts shall not be used.
Unless the salt concentration is adequate to preserve it, the product shall be processed by heat to ensure preservation.
The texture of the product shall be well bodied but readily spreadable without being watery or excessively soggy. It shall have a smooth textured appearance without being emulsified.
The prodcct shall be free from separated fat starch, denatured protein or aqueous material. Discolouration other than slight surface discolouration due to oxidation, shall not be present.
There shall not be indications of inadequate mixing of ingredients. The texture shall be homogeneous throughout the contents of the container without separation of the components or tendency to separate the components. The contents of the container shall be reasonably free from air bubbles. Large void cavities shall be not present.
When examined in accordance with 11.10, it shall be free from sandiness, grittiness or palpable pieces of bone or shell particles.
The product shall be free from clots of materials such as clots of cereals or other inadequately mixed portions of ingredients or other abnormalities such as specks and stained areas.
7.1.16.2 Fish protein nitrogen content
When determined in accordance with 13.1, the protein nitrogen content derived from the fish flesh shall be not less than a mass fraction of 2 %. When determined in accordance with 13.2, the starch content of the product shall not be more than a mass fraction of 6 %.
Where the product is described as a spread with vegetables and/or fruit, the protein nitrogen content of the fish flesh, as determined in accordance with 13.1 shall be not less than a mass fraction of 0,7 %. - Reference of the measure
- Regulation 7.1.16.1 paragraph 2
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 2309.90.92 --- Other Yes Fish protein nitrogen content - Description
- Fish protein nitrogen content
Countries/Regions affected by the measure.
- Description
- All countries
-
Applied by South Africa on the entire world for 1604.20.90: -- Other
The measure came into effect on 09 September 2004
Non-Tariff Measure
- NTM classification
- A49: Hygienic requirements n.e.s.
- Date when the measure came into force
- 09 September 2004
- Publication where the measure is specified
- Government Notice R. 790 (Government Gazette 26530) Of 9 July 2004
- Regulation where the measure is specified
- Compulsory Specification For The Manufacture, Production, Processing And Treatment Of Canned Fish, Canned Marine Molluscs And Canned Crustaceans
- Country/Region applying the measure
- South Africa
- The rationale of the measure
- This specification covers the manufacture, production, processing, and treatment of canned fish, canned fish products, canned marine molluscs, canned marine mollusc products, canned crustaceans and canned crustacean products.
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 7.1.17 Fish sausages
7.1.17.1 Preparation and presentation
The product shall be prepared from clean and sound minced or finely chopped fish flesh, either fresh, frozen, cured or canned. It may contain starchy material, salt, spices, fat or oil of vegetable or fish origin, seasoning and flavouring substances and other permissible ingredients. The sausages may be smoked.
The product shall be formed either in artificial casing (that, if not edible, shall be completely stripped before the product is packed into containers), or in natural casings of animal origin.
7.1.17.2 Composition
When determined in accordance with 13.1, after draining and removal of the packing medium, the protein nitrogen percentage derived from fish flesh shall be not less than a mass fraction of 2 %. When determined in accordance with 13.2 the sausages without the packing medium shall not contain a mass fraction of more than 6 %.
7.1.17.3 Drained mass
When determined in accordance with 11.5, the drained mass of the product shall be not less than 75 % of the d.n.m.
7.1.17.4 Absence of particular defects
The sausages shall have an evenly fine to slightly coarse, smooth and a firmly stuffed texture. The sausages shall not be soggy. They shall be free from grittiness, cavities and air pockets.
The sausage units shall be acceptably uniform in size, shape and colour and shall be free from discolouration and ragged or irregularly cut ends. The units shall be not distorted or twisted. Off-cut pieces, bursts, and cut-marked units shall be not present. Pieces of fish bone shall not be present. Sausages shall completely be separated from one another. The sausages shall be free from impression marks such as caused by the expansion rings on the side walls of the container. Sausage units that are cross-filled in relation with other units in the container shall not be present. Cross-cut units shall be cleanly cut at square angles to their longitudinal axes. Spices present shall
not adversely affect the appearance of the product - Reference of the measure
- Regulation 7.1.17.1 paragraph 1
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 1604.20.90 -- Other Yes Fish sausages - Description
- Fish sausages
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa on the entire world for 1604: Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs. and 1605: Crustaceans, molluscs and other aquatic invertebrates, prepared or preserved.
The measure came into effect on 09 September 2004
Non-Tariff Measure
- NTM classification
- A49: Hygienic requirements n.e.s.
- Date when the measure came into force
- 09 September 2004
- Publication where the measure is specified
- Government Notice R. 790 (Government Gazette 26530) Of 9 July 2004
- Regulation where the measure is specified
- Compulsory Specification For The Manufacture, Production, Processing And Treatment Of Canned Fish, Canned Marine Molluscs And Canned Crustaceans
- Country/Region applying the measure
- South Africa
- The rationale of the measure
- This specification covers the manufacture, production, processing, and treatment of canned fish, canned fish products, canned marine molluscs, canned marine mollusc products, canned crustaceans and canned crustacean products.
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 9.3 Transport and storage of empty containers
Containers and lids or closures from manufacturers shall be delivered covered by wrapping material or in covers and shall be transported and stored under protection against risk of contamination, damaging and the weather. The storage area shall be kept clean and shall be insect-, bird- and rodent-proof. Containers and lids or closures shall be stored in a dry store, protected against wind, rain or vapour from the sea and away from steam, humidity, condensation or sudden temperature variations. The storage area shall be used solely for the storage of empty containers and lids.
The stacking of pallets with empty cans shall be such that the cans shall be not damaged. Empty cans or pallets with empty cans shall be not stepped on.
9.7 Container washing prior to retorting
9.7.1 Water used in a detergent solution for container washing purposes or in water sprays for washing shall be clean potable water in compliance with 3.4.1.
9.7.2 All dirt, grease and organic material shall be removed from the outside surfaces of the containers.
9.7.3 The detergent solution shall be regularly replaced to ensure its effectiveness and to prevent
accumulation of contaminates.
9.7.4 The temperature of the washing water or detergent solution shall be such to ensure that the product temperature remains in compliance with the initial temperature specified in the sterilization
schedule.
10.1.5 Packages - outer containers
Packages in which containers are packed shall be clean, neat and undamaged. Outer containers such as boxes or cases shall be suitable for the purpose of use, be of correct size to avoid damaging of containers by squeezing or loose movement of the containers inside the outer container. Containers shall not be packed in outer containers in positions prone to cause damaging such as packing containers on their sides.
Outer containers shall be strong enough to protect the finished product during normal handling and transport. - Reference of the measure
- Regulations 9.3, 9.7 and 10.1.5
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 1604 Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs. Yes Canned Fish 1605 Crustaceans, molluscs and other aquatic invertebrates, prepared or preserved. Yes Canned Marine Molluscs And Canned Crustaceans - Description
- Canned Fish, Canned Marine Molluscs And Canned Crustaceans
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa for 1602: Other prepared or preserved meat, meat offal or blood.
The measure came into effect on 09 September 2004
Non-Tariff Measure
- NTM classification
- A49: Hygienic requirements n.e.s.
- Date when the measure came into force
- 09 September 2004
- Publication where the measure is specified
- Government Notice R. 791 (Government Gazette 26531) of 9 July 2004
- Regulation where the measure is specified
- Compulsory Specification For The Manufacture, Production, Processing and Treatment of Canned Meat Products
- Country/Region applying the measure
- South Africa
- The rationale of the measure
- This specification specifies requirements for the manufacture, production, processing and treatment of canned meat products intended for human consumption.
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 4.2.7 Storage facilities for packing and packaging materials
Containers, closures, cartons, and labels for the packing and packaging of the product shall be stored in clean, dustproof, vermin-proof, dry storerooms reserved for the purpose. Precautions shall be exercised that containers and closures are not exposed to environmental elements or excessive steam or moisture during storage. Packing and packaging materials shall be stored at a height of at least 250 mm above floor level and away from the walls.
4.3.1.3.4 All parts that come into contact with the product shall be easily accessible for cleaning and disinfecting. Where necessary, as in the case of equipment that cannot be cleaned in situ, it shall be possible for easy dismantling to expose the food contact surfaces for effective cleaning and disinfection.
4.5 Hygienic operating requirements
4.5.1 General
4.5.1.1 An orderly, neat and hygienic image of the factory and its grounds shall be conveyed.
In relation to the handling, transportation, processing, packaging, and storage of the product, no
operation shall be performed, or conditions exist, that are detrimental to the product.
4.5.1.2 Smoke from factory chimneys and smoke rooms shall not be allowed to enter the factory
building in a quantity or manner that is offensive, injurious or dangerous to health, or causes
contamination at any stage during the processing of the product. Vehicles that emit exhaust fumes shall not be used in any area where the unprotected product is exposed.
4.5.1.3 Uncooked meat or meat products shall, in the course of handling, processing and storage, not be unnecessarily exposed to conditions that affect them adversely.
4.5.1.4 Care shall be taken that there is no contact between raw materials and finished products,
uncleaned and unprepared vegetables shall not be prepared or stored in areas where unprotected meat is handled or stored. Raw food shall not be handled or stored in areas where the cooked product is handled or stored.
4.5.1.5 Effective measures shall be taken to inhibit mould growth and to prevent dust, dirt, flaking paint and other loose or extraneous material being present in the processing or in the product storage areas, cold storage and refrigeration rooms, change-rooms and toilets. Processing areas shall be kept free from surplus water.
4.5.2 Cleaning and disinfeting
4.5.2.1 Cleaning and disinfecting system
A permanent cleaning and disinfection system shall be established to ensure that the processing areas, equipment and material, including vessels used for transportation, are cleaned and disinfected appropriately and regularly. This program shall state precisely the methods for cleaning and disinfecting to be used, as well as methods for monitoring the cleaning schedule, the kind of detergents and disinfectants, instructions for cleaning and the results of cleaning (see 4.5.6).
The programme shall be regularly reviewed and regular examination of its effectiveness and cleaning methods should be done.
The cleaning schedule shall be designated to critical areas and equipment for special attention
The cleaning and disinfecting of the preparation, processing and packaging areas of the factory and of all auxiliary equipment and utensils shall be organised on a regularly scheduled basis and carried out by trained employees. A permanent member of the factory shall be designated to be responsible for the cleanliness of the plant. He shall have an understanding of the significance of contamination and the hazards involved. He should preferably be independent of production. All persons responsible for handling of the product shall be trained and informed continuously on the hygiene rules to be respected.
All employees shall be sensitised to their responsibilities for the quality and safety of the canned product produced.
4.5.2.2 Cleaning materials
Only cleaning agents, sanitizers and disinfectants that have been officially approved for use in food
establishments shall be used. Detergents and disinfectants shall be suitable for the purpose intended, safe and effective under conditions of use. A combined detergent disinfectant may be used.
An adequate supply of cleaning materials, steam, hot and cold water, complying with 4.4.6, hose-piping, brushes and other requisites for proper cleaning shall be available. Brooms and brushes shall be made of impermeable material and shall have nylon bristles and shall be maintained in a clean and good condition. Bristles shall be conspicuously coloured to enable easy detection in case of detached bristles. When not in use, brooms and brushes shall be hung up with bristles facing downwards to aid drying. Brooms and brushes used on floors shall not be used on product contact surfaces. Wire wool or metal scouring wool shall not be used for cleaning surfaces that come in contact with the product. Steam used in direct contact with the product and product contact surfaces shall comply with 4.4.3. Cleaning equipment and utensils shall be identified. Cleaning equipment or utensils used in areas other than where food for human consumption are handled, such as the toilets and ablution facilities or by-product plants shall not be used in areas where food for human consumption is handled.
4.5.2.3 Physical facilities
The building, premises, plant, equipment, utensils and all other physical facilities of the factory shall be kept clean and in good repair and shall be maintained in an orderly, clean and hygienic condition. The plant shall be cleaned and/or disinfected and rinsed as frequently as necessary whenever
circumstances demand. Where necessary, provision shall be made for cleaning-in-place (CIP) of pipes and tanks used for the product. Couplings and other fittings of pipelines used for transporting packing medium, shall, when dismantled, not be left on floor surfaces but be kept in a disinfectant solution or stored dry under hygienic conditions (see 4.3.1).
The entire plant, equipment and utensils shall be thoroughly cleaned with a detergent or other cleaning agent and disinfected at each change of operations. lmmediately at the end of operations, the entire system shall be both cleaned and disinfected. Where equipment and utensils are used in a continuous production line basis, the product contact surfaces of such equipment or utensils shall be cleaned and disinfected on a predetermined schedule. Immediately before the commencement of operations, equipment shall be thoroughly rinsed with water (see 4.4.) to remove any dust and any disinfectant residues, and if necessary, a detergent and disinfectant shall be used.
Cleaning operations shall be conducted and adequate precautions shall be taken to prevent the product or product contact surfaces from being contaminated during cleaning or disinfection of the processing areas and equipment. Cleaning operations shall be carried out while waste and organic materials are still wet, before these become dry.
All utensils and product contact surfaces of equipment shall be maintained in a sanitary condition
through cleaning as frequently as necessary to prevent contamination of the product. Non-product
contact surfaces of equipment used in the processing plant shall be cleaned as frequently as necessary to be kept free of accumulated dust, dirt, food particles and other debris.
4.5.2.4 Ceilings (see 4.2.2)
Ceilings shall be regularly cleaned. Accumulation of dust above the ceiling shall not be allowed.
4.5.2.5 Floors, drainage channels and foot-baths (see 4.2.4 and 4.2.10)
During periods of operation, the floors and the drainage channels in the preparation, processing and
packaging areas shall be kept clean and if necessary, by regular sweeping and flushing with water. The product shall be protected from being splashed with water. Refuse shall not be permitted to accumulate in drainage channels. Thorough cleaning of floors and drainage channels shall take place as often as is necessary and at the end of each day's operations in order to maintaimhygienic conditions. Foot-baths shall be drained and cleaned regularly and the disinfectant kept in active condition.
4.5.2.6 Walls of preparation, packaging and processing areas (see 4.2.3)
The inside surfaces of walls of preparation, packaging and processing areas shall be thoroughly washed immediately after each day's operations and as often as necessary during the production periods. The rooms shall be kept as free from dust as possible.
4.5.2.7 Preparation, processing and packaging systems
The product shall be prepared, packed and processed under strictly hygienic conditions.
The filling and closing equipment shall be cleaned regularly to prevent soiling and contamination of the product.
The preparation, processing and packaging systems shall be rinsed during each break in production that lasts for more than 1 h, or whenever it is deemed necessary, and effectively cleaned at the end of each shift and at the end of each day's operations. They shall be clean at the time of further use. Knives, saws and other loose items of equipment shall, during breaks in production, immediately after use, or at any time when disinfecting is necessary, be thoroughly cleaned and then disinfected by the use of either saturated steam, chlorinated water or other acceptable disinfectant solution or procedure (see 4.3.8).
Loose parts or pieces of equipment that come in contact with the product shall be cleaned and
disinfected immediately at the end of operations and shall be stored in a hygienic manner when not in use. When the factory is in operation, equipment and utensils shall not be removed from the work area except for repair, cleaning or replacement.
Any discharge system and conveyance system of the factory, including elevators and holding tanks,
shall be cleaned both before and after use.
4.5.2.8 Installations for the treatment of water (see 4.3.13 and 4.4.1)
Factory installations for the treatment of water shall be thoroughly cleaned once a week by an
acceptable method.
43.3 Emergency repair
Maintenance or repairs shall be conducted without the risk of affecting the product adversely. Whenever maintenance or repairs have been carried out in production areas, tools and replaced equipment shall be immediately removed from these areas and the affected equipment thoroughly cleaned and disinfected.
Welding repairs or other repairs involving a high risk of contamination in the areas where (and when) the product is handled, prepared, processed or packaged, shall be performed as an emergency during breakdown only, and in such a way that the product is not exposed to welding fumes, splatter or slag particles.
4.5.4 Cleaning and disinfeting portable equipment (see 4.2.30)
If a separate room is not provided, the area to be used and the method of cleaning shall be of such a
nature that there will be no possibility of contamination of the product.
4.5.5 Containers, bins and crates for handling the product (see 4.3.8)
Containers holding food materials shall not be stacked one upon the other in such a manner that the
contents of one container can be contaminated by the bottom of another container. Containers shall not be stacked immediately on the floor or against the wall. Whenever containers are moved, they shall be effectively protected from contamination.
4.5.6 Efficacy of cleaning
Daily routine inspections and scheduled in depth inspections shall be conducted. Suitable records shall be kept of the findings. Corrective action procedures shall be stipulated.
The efficacy of the cleaning and disinfecting process specified in 4.5.2 shall be such that, in samples
taken in accordance with 11 .I 8, the percentage efficacy of cleaning and disinfecting in the sample,
determined in accordance with 11.18, is acceptable when scored by the system set out in 11.18.
4.5.9 Spare park (see4.2.21 and 4.5.2.7)
Spare parts for machinery, and other items capable of contaminating the product, shall be stored away from the preparation, processing, packaging and product storage areas.
4.5.8 Removal of refuse (see 4.2.25 and 4.2.26)
A permanent and effective system of waste and refuse removal shall be established, implemented and maintained.
Litter, waste and overflow shall not be allowed to accumulate or to give rise to unhygienic conditions, and shall be disposed of promptly. Offal shall be removed from the processing area on a continuous basis or as often as necessary, in an efficient and sanitary manner. Containers with offal awaiting removal from the factory area shall be well separated from the processing areas. The refuse room or other acceptable refuse facility, equipment and utensils used for waste, offal and refuse removal, collecting or storage, shall be cleaned and disinfected daily. Refuse, offal or waste shall be handled and stored without a risk of contamination to the product, potable water, equipment, utensils or the environment. Hazardous substances shall be disposed of in an environmentally acceptable manner.
4.5.9 Vemin control
All buildings in which raw materials, ingredients and the product are stored, or in which the product is handled, prepared, processed or packaged, shall be kept free from insects, rodents, birds and other vermin. The factory and its premises shall be regularly inspected by trained personnel for the evidence of infestation by insects or rodents and for the presence of birds and wild or domestic animals (see 4.2.7 and 4.5.1 1). All rooms in which raw materials and ingredients are stored shall, in addition, be rodent proof. Potential breeding sites shall be eliminated.
An effective and continuous programme for pest control shall be established, implemented and maintained (see 4.5.1 0).
A site drawing and register of all bait stations shall be kept up to date and open baits shall not be present in processing areas or ingredient, product and empty container and lid stores.
8.4 Cleaning of empty containers
Containers shall be cleaned immediately before use. Containers shall be in an inverted position when the cleaning is by means of blowing out with compressed air. After having been cleaned, the containers shall be protected against risk of contamination.
9.1 Filling under hygienic conditions
The product shall be filled and processed under strictly hygienic conditions into containers that have been acceptably cleaned. - Reference of the measure
- Regulations 4.2.7 ; 4.3.1.3.4; 4.5.1 to 4.5.9; 8.4 and 9.1
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 1602 Other prepared or preserved meat, meat offal or blood. Yes Canned meats products - Description
- Canned meat products
Countries/Regions affected by the measure.
- Description
- All countries
-
Applied by South Africa on the entire world for 02: Meat and edible meat offal
The measure came into effect on 09 September 2004
Non-Tariff Measure
- NTM classification
- A49: Hygienic requirements n.e.s.
- Date when the measure came into force
- 09 September 2004
- Publication where the measure is specified
- Government Notice R. 791 (Government Gazette 26531) of 9 July 2004
- Regulation where the measure is specified
- Compulsory Specification For The Manufacture, Production, Processing and Treatment of Canned Meat Products
- Country/Region applying the measure
- South Africa
- The rationale of the measure
- This specification specifies requirements for the manufacture, production, processing and treatment of canned meat products intended for human consumption.
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 5.2 Condition of ingredients
All ingredients shall be clean and sound and in every way fit for human consumption. The temperature of prepared cold meat and cold product emulsions of mixtures that are awaiting processing shall not be more than 7
°C. The transportation of ingredients shall take place under hygienic conditions. The transportation of meat shall be executed in accordance with the requirements of the Abattoir Hygiene Act, 1992 (Act 121 of 1992) (as amended from time to time). - Reference of the measure
- Regulation 5.2
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 02 Meat and edible meat offal No - Description
- Ingredients for canned meat products
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa for 02: Meat and edible meat offal
The measure came into effect on 09 September 2004
Non-Tariff Measure
- NTM classification
- A49: Hygienic requirements n.e.s.
- Date when the measure came into force
- 09 September 2004
- Publication where the measure is specified
- Government Notice R. 791 (Government Gazette 26531) of 9 July 2004
- Regulation where the measure is specified
- Compulsory Specification For The Manufacture, Production, Processing and Treatment of Canned Meat Products
- Country/Region applying the measure
- South Africa
- The rationale of the measure
- This specification specifies requirements for the manufacture, production, processing and treatment of canned meat products intended for human consumption.
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 5.3 Meat and offal
Meat and edible offal shall have been inspected and passed as fit for human consumption in accordance with the statutory provisions governing animal slaughtering, meat hygiene and meat inspection. The use of frozen meat and edible offal is allowed, provided that they have been frozen and stored under acceptable conditions and show no evidence of rancidity or discolouration and have been defrosted in a way that does not adversely affect quality. Only chilled carcasses in which rigor mortis has occurred fully or carcasses that have been frozen and thawed may be deboned for processing, unless hot deboning is used. - Reference of the measure
- Regulation 5.3 paragraph 1
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 02 Meat and edible meat offal Yes Meat and offals used in canned products - Description
- Meat and edible offals used in canned products
Countries/Regions affected by the measure.
- Description
- All countries
-
Applied by South Africa for 0203.12: -- Hams, shoulders and cuts thereof, with bone in, 0210.11: -- Hams, shoulders and cuts thereof, with bone in, 1602.41: -- Hams and cuts thereof, 1602.42: -- Shoulders and cuts thereof, 0201: Meat of bovine animals, fresh or chilled., 0202: Meat of bovine animals, frozen. and 1602.50: - Of bovine animals
The measure came into effect on 09 September 2004
Non-Tariff Measure
- NTM classification
- A49: Hygienic requirements n.e.s.
- Date when the measure came into force
- 09 September 2004
- Publication where the measure is specified
- Government Notice R. 791 (Government Gazette 26531) of 9 July 2004
- Regulation where the measure is specified
- Compulsory Specification For The Manufacture, Production, Processing and Treatment of Canned Meat Products
- Country/Region applying the measure
- South Africa
- The rationale of the measure
- This specification specifies requirements for the manufacture, production, processing and treatment of canned meat products intended for human consumption.
Coded list of objectives
X: For purposes n.e.s. - Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 7.8.4 Meat
Meat used in the preparation of ham and cured shoulder of pork shall be derived from the carcasses of gilts or barrows up to baconer stage. The carcasses of sows and boars exceeding the age of six months shall not be used. Meat that is bruised, soft or oily shall not be used. Frozen meat shall have been stored at a temperature of -1 8 "C or lower. Soya and other non-meat proteinaceous materials shall not be used.
7.8.7 Curing
The product shall be adequately cured and, where necessary, shall be adequately cleaned after curing
and before packing. - Reference of the measure
- Regulations 7.8.4 and 7.8.7
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 0203.12 -- Hams, shoulders and cuts thereof, with bone in Yes Ham, cured shoulder of pork 0210.11 -- Hams, shoulders and cuts thereof, with bone in Yes Ham, cured shoulder of pork 1602.41 -- Hams and cuts thereof Yes Hams 1602.42 -- Shoulders and cuts thereof Yes Cured shoulder of pork 0201 Meat of bovine animals, fresh or chilled. Yes cured solid pressed beef 0202 Meat of bovine animals, frozen. Yes cured solid pressed beef 1602.50 - Of bovine animals Yes cured solid pressed beef - Description
- Ham, cured shoulder of pork, and cured solid pressed beef
Countries/Regions affected by the measure.
- Description
- All countries
-
Applied by South Africa on the entire world for
The measure came into effect on 09 September 2004
Non-Tariff Measure
- NTM classification
- A49: Hygienic requirements n.e.s.
- Date when the measure came into force
- 09 September 2004
- Publication where the measure is specified
- Government Notice R. 790 (Government Gazette 26530) Of 9 July 2004
- Regulation where the measure is specified
- Compulsory Specification For The Manufacture, Production, Processing And Treatment Of Canned Fish, Canned Marine Molluscs And Canned Crustaceans
- Country/Region applying the measure
- South Africa
- The rationale of the measure
- This specification covers the manufacture, production, processing, and treatment of canned fish, canned fish products, canned marine molluscs, canned marine mollusc products, canned crustaceans and canned crustacean products.
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 3.2.30.3.1 Water and ice used to chill the product shall comply with the requirements of SANS 241 (SABS 241), Drinking water. Seawater shall be clean and no seawater may be taken in near the shoreline unless it is cleaned beforehand. Establishments providing ice shall be inspected for conformance with the same requirements for fish processing areas in clause 3.
3.2.30.3.2 Sea water shall be taken in at the deepest possible point on the vessel. The water may not be used for engine cooling and the sea water supply lines may not have any cross-connections with engine cooling lines or waste water lines.
3.2.30.3.8 Deck surfaces that come into contact with the fish shall be clean and shall not be liable to be contaminated by fuel or other petrochemical substances.
3.2.30.4.2 Crews quarters, cloakrooms, dining rooms and galley shall be suitably isolated from the processing/fish handling area where applicable. Facilities shall be kept clean and tidy and the floors and other surfaces are to be cleaned regularly.
3.2.30.4.3 Bathing or showering facilities are to be provided if vessels stay out for more than 3 days (especially where any fish is to be hand handled).
3.2.30.4.4 Protective clothing shall be stored as follows:
a) clean overalls and coats shall be stored in clean cupboards or wardrobes; and
b) a suitable ventilated facility shall be provided for cleaned plastic protective clothing (oilskins).
3.2.30.4.5 The requirements for staff handling or processing fish on board are the same as those described for freezer vessels, as detailed in the said compulsory specification for frozen fish and frozen fish products (as amended from time to time). For other types of operations, the following is required:
a) clean protective clothing or oilskins are to be worn;
b) smoking, spitting, eating or drinking shall be prohibited on deck or in storage areas of the vessel;
c) staff shall wash their hands after visits to the toilet; and
d) staff shall maintain a high standard of cleanliness for themselves and their clothes.
3.5 Hygienic operating requirements
3.5.1 General
The factory shall implement procedures that will ensure good operation and sanitation practices as described in SANS 10049 (SABS 049), Food hygiene management.
3.5.2 Cleaning and disinfecting
3.5.2.1 Cleaning and disinfecting system
A permanent cleaning and disinfection system shall be established to ensure that the processing areas, equipment and material, including vessels used for transportation, are cleaned and disinfected appropriately and regularly.
3.5.2.2 Cleaning and disinfecting materials
Only cleaning agents, sanitizers and disinfectants that have been officially approved for use in food establishments shall be used.
An adequate supply of cleaning materials, steam, hot and cold water, complying with 3.4, hosepiping, brushes and other requisites for proper cleaning shall be available. Brooms and brushes shall be made of impermeable material and shall have nylon bristles and shall be maintained in a clean and good condition. Bristles shall be conspicuously coloured to enable easy detection in case of detached bristles. Brooms and brushes used on floors shall not be used on product contact surfaces. Wire wool or metal scouring wool shall not be used for cleaning surfaces that come in contact with the product. Cleaning equipment and utensils shall be identified to the areas of use and equipment used to clean toilets, ablution facilities or other uncleaned areas shall not be used in
processing areas.
3.5.2.3 Cleaning of facilities
3.5.2.3.1 Buildings, premises, plant, equipment, utensils and all other physical facilities of the factory shall be kept clean and in good repair and shall be maintained in an orderly, clean and hygienic condition. The plant shall be cleaned and/or disinfected and rinsed during production stoppages and as frequently as necessary whenever circumstances demand. Where necessary, provision shall be made for cleaning-in-place (CIP) of pipes and tanks used for the product, sauces or other packaging medium. Couplings and other fittings of pipelines used for transporting packing medium shall be cleaned and kept in a disinfectant solution or stored dry under hygienic conditions when they are dismantled.
3.5.2.3.2 The entire plant, equipment and utensils shall be thoroughly cleaned with a detergent or other cleaning agent and disinfected at each change of operations and at least once during a twenty four hour cycle or at the end of operations. Where equipment and utensils are used in a continuous production iine basis, the product-contact surfaces of such equipment or utensils shall be cleaned and disinfected at a predetermined schedule. Immediately before the commencement of operations, equipment shall be thoroughly rinsed with potable water to remove any residues from the sanitation process and dust. Cleaning of the facility shall commence immediately after processes have stopped and machinery and products have been protected and safe guarded against contamination.
Dirt, waste and organic materials such as blood and scales shall not be allowed to react in such a manner that cleaning is impeded.
3.5.2.3.3 Ceilings shall be regularly cleaned. Accumulation of dust above the ceiling shall be not allowed. During periods of operation, the floors and the drainage channels in the preparation, processing and packaging areas shall be kept clean and if necessary by regular sweeping and flushing with water. The product shall be protected from being splashed with water. Refuse shall not be permitted to accumulate in drainage channels. Thorough cleaning of floors and drainage channels shall take place as often as is necessary and at the end of each day's operations in order to maintain hygienic conditions.
3.5.2.3.4 Foot-baths shall be drained and cleaned regularly and the disinfectant kept in active condition.
3.5.2.3.5 The inside surfaces of walls of preparation, processing and packaging areas shall be thoroughly washed immediately after each day's operations and as often as necessary during the production periods. The rooms shall be kept as free from dust as possible. - Reference of the measure
- Regulations 3.2.30.3.1, 3.2.30.3.2 and 3.2.30.3.8
Regulations 3.2.30.4.3 to 3.2.30.4.5
Regulations 3.5.1 and 3.5.2 - Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out PG: 15 Fishery products No - Description
- Fish, marine molluscs or crustaceans or products of these or any combination of these, canned or in the course of transporting, handling, preparation, packing, processing for canning.
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa on the entire world for 0809.10: - Apricots
The measure came into effect on 06 January 2012
Non-Tariff Measure
- NTM classification
- A49: Hygienic requirements n.e.s.
- Date when the measure came into force
- 06 January 2012
- Publication where the measure is specified
- Government Gazette No.34910 , 6 January 2012
- Regulation where the measure is specified
- Regulations Relating To The Grading, Packing And Marking Of Apricots Intended For Sale In The Republic Of South Africa
- Country/Region applying the measure
- South Africa
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 5. Containers in which apricots are packed shall:
(a) be clean, dry, undamaged and suitable; - Reference of the measure
- Regulation 5 (a)
- Measure also domestic
- No
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 0809.10 - Apricots No - Description
- Apricot
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
A49: Hygienic requirements n.e.s.
