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Showing items 1501 to 1520 of 7642
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Applied by Mauritius on the entire world for
The measure came into effect on 01 January 2000
Non-Tariff Measure
- NTM classification
- A42: Hygienic practices during production related to sanitary and phytosanitary conditions
- Date when the measure came into force
- 01 January 2000
- Publication where the measure is specified
- Government Notice 173 of 1999
- Regulation where the measure is specified
- Food Regulations 1999
- Country/Region applying the measure
- Mauritius
- The rationale of the measure
- No specific objective stated
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 35. Food not to be exposed to contamination
1. No licensee shall -
(a) expose or cause to be exposed to any sort of contamination any raw food material or any food by direct or indirect contact at any stage of production;
(b) store or use any food which is not clean, wholesome, free from adulteration and which is not safe for human consumption;
2. A licensee shall ensure that -
(a) all steps in the production process, including packaging, are performed without unnecessary delay and under conditions which will prevent the possibility of contamination, deterioration, or the development of pathogenic and spoilage micro- organisms; - Reference of the measure
- Article 35
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out PG: 7 Food products No - Description
- Food
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- Entire world
-
Applied by Mauritius on the entire world for
The measure came into effect on 01 January 2000
Non-Tariff Measure
- NTM classification
- A42: Hygienic practices during production related to sanitary and phytosanitary conditions
- Date when the measure came into force
- 01 January 2000
- Publication where the measure is specified
- Government Notice 173 of 1999
- Regulation where the measure is specified
- Food Regulations 1999
- Country/Region applying the measure
- Mauritius
- The rationale of the measure
- No specific objective stated
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 36. Equipment not to constitute hazard to health
A licensee shall ensure that any equipment, fitting or container used in the preparation or production of food are so constructed or so maintained as not to constitute a hazard to the health of consumers. - Reference of the measure
- Article 36
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out PG: 7 Food products No - Description
- Food
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- Entire world
-
Applied by Mauritius on the entire world for
The measure came into effect on 08 March 2012
Non-Tariff Measure
- NTM classification
- A42: Hygienic practices during production related to sanitary and phytosanitary conditions
- Date when the measure came into force
- 08 March 2012
- Publication where the measure is specified
- Government Notice No. 27 of 2012
- Regulation where the measure is specified
- Fisheries and Marine Resources (Import of Fish and Fish Products) Regulations 2012
- Country/Region applying the measure
- Mauritius
- The rationale of the measure
- No specific objective stated
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 18(2) Fish shall be protected against any source of contamination likely to render the fish unfit for human consumption at all the stages of production, processing and distribution.
18(3) Fish shall be handled properly with particular attention to time and temperature. - Reference of the measure
- Fourth Schedule; para. 18(2) & (3)
- Measure also domestic
- No
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out PG: 15 Fishery products Yes Fish - Description
- Fish
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- Entire world
-
Applied by Mauritius on the entire world for
The measure came into effect on 08 March 2012
Non-Tariff Measure
- NTM classification
- A42: Hygienic practices during production related to sanitary and phytosanitary conditions
- Date when the measure came into force
- 08 March 2012
- Publication where the measure is specified
- Government Notice No. 27 of 2012
- Regulation where the measure is specified
- Fisheries and Marine Resources (Import of Fish and Fish Products) Regulations 2012
- Country/Region applying the measure
- Mauritius
- The rationale of the measure
- No specific objective stated
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 18(12) Fresh fish shall be headed, gutted, gilled hygienically and washed thoroughly with clean water or potable water before freezing. Gutting shall be done immediately after capture.
18(13) Operation such as filleting and cutting shall be done hygienically to avoid contamination and spoilage of the product. Fish fillets shall not be exposed on working table beyond the time necessary for their preparation. - Reference of the measure
- Fourth Schedule; para. 18(12) & (13)
- Measure also domestic
- No
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out Yes Fresh fish - Description
- Fresh fish
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- Entire world
-
Applied by Mauritius on the entire world for
The measure came into effect on 08 March 2012
Non-Tariff Measure
- NTM classification
- A42: Hygienic practices during production related to sanitary and phytosanitary conditions
- Date when the measure came into force
- 08 March 2012
- Publication where the measure is specified
- Government Notice No. 27 of 2012
- Regulation where the measure is specified
- Fisheries and Marine Resources (Import of Fish and Fish Products) Regulations 2012
- Country/Region applying the measure
- Mauritius
- The rationale of the measure
- No specific objective stated
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 18(18) Thawing of fish shall be undertaken in such a way as to avoid contamination and at a temperature commensurate with the process type.
- Reference of the measure
- Fourth Schedule; para. 18(18)
- Measure also domestic
- No
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out PG: 16 Fish products and fresh or chilled fish No - Description
- Fish
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- Entire world
-
Applied by Mauritius on the entire world for 0303.11.00: -- Sockeye salmon (red salmon) (Oncorhynchus nerka), 0303.12.00: -- Other Pacific salmon (Oncorhynchus gorbuscha, Oncorhynchus keta, Oncorhynchus tschawytscha, Oncorhynchus kisutch, Oncorhynchus masou and Oncorhynchus rhodurus), 0303.13.00: -- Atlantic salmon (Salmo salar) and Danube salmon (Hucho hucho), 0303.14.00: -- Trout (Salmo trutta, Oncorhynchus mykiss, Oncorhynchus clarki, Oncorhynchus aguabonita, Oncorhynchus gilae, Oncorhynchus apache and Oncorhynchus chrysogaster), 0303.19.00: -- Other, 0303.23.00: -- Tilapias (Oreochromis spp.), 0303.24.00: -- Catfish (Pangasius spp., Silurus spp., Clarias spp., Ictalurus spp.),, 0303.25.00: -- Carp (Cyprinus carpio, Carassius carassius, Ctenopharyngodon idellus, Hypophthalmichthys spp., Cirrhinus spp., Mylopharyngodon piceus),, 0303.26.00: -- Eels (Anguilla spp.),, 0303.29.00: -- Other, 0303.31.00: -- Halibut (Reinhardtius hippoglossoides, Hippoglossus hippoglossus, Hippoglossus Stenolepis), 0303.32.00: -- Plaice (Pleuronectes platessa), 0303.33.00: -- Sole (Solea spp.), 0303.34.00: -- Turbots (Psetta maxima, Scophthalmidae), 0303.39.00: -- Other, 0303.41.00: -- Albacore or longfinned tunas (Thunnus alalunga), 0303.42.00: -- Yellowfin tunas (Thunnus albacares), 0303.43.00: -- Skipjack or stripe-bellied bonito, 0303.44.00: -- Bigeye tunas (Thunnus obesus), 0303.45.00: -- Atlantic and Pacific bluefin tunas (Thunnus thynnus, Thunnus orientalis), 0303.46.00: -- Southern bluefin tunas (Thunnus maccoyii), 0303.49.00: -- Other, 0303.51.00: -- Herrings (Clupea harengus, Clupea pallasii), 0303.53.00: -- Sardines (Sardina pilchardus, Sardinops spp.), sardinella (Sardinella spp.), brisling or sprats (Sprattus sprattus), 0303.54.00: -- Mackerel (Scomber scombrus, Scomber australasicus, Scomber japonicus), 0303.55.00: -- Jack and horse mackerel (Trachurus spp.), 0303.56.00: -- Cobia (Rachycentron canadum), 0303.57.00: -- Swordfish (Xiphias gladius), 0303.63.00: -- Cod (Gadus morhua, Gadus ogac, Gadus macrocephalus), 0303.64.00: -- Haddock (Melanogrammus aeglefinus), 0303.65.00: -- Coalfish (Pollachius virens), 0303.66.00: -- Hake (Merluccius spp., Urophycis spp.), 0303.67.00: -- Alaska Pollack (Theragra chalcogramma), 0303.68.00: -- Blue whitings (Micromesistius poutassou, Micromesistius australis), 0303.69.00: -- Other, 0303.81.00: -- Dogfish and other sharks, 0303.82.00: -- Rays and skates (Rajidae), 0303.83.00: -- Toothfish (Dissostichus spp.), 0303.84.00: -- Seabass (Dicentrarchus spp.) and 0303.89.00: -- Other
The measure came into effect on 08 March 2012
Non-Tariff Measure
- NTM classification
- A42: Hygienic practices during production related to sanitary and phytosanitary conditions
- Date when the measure came into force
- 08 March 2012
- Publication where the measure is specified
- Government Notice No. 27 of 2012
- Regulation where the measure is specified
- Fisheries and Marine Resources (Import of Fish and Fish Products) Regulations 2012
- Country/Region applying the measure
- Mauritius
- The rationale of the measure
- No specific objective stated
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 18(20) Frozen fish intended for smoking shall be thawed rapidly to a temperature not exceeding 7oC.
- Reference of the measure
- Fourth Schedule; para. 18(20)
- Measure also domestic
- No
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 0303.11.00 -- Sockeye salmon (red salmon) (Oncorhynchus nerka) No 0303.12.00 -- Other Pacific salmon (Oncorhynchus gorbuscha, Oncorhynchus keta, Oncorhynchus tschawytscha, Oncorhynchus kisutch, Oncorhynchus masou and Oncorhynchus rhodurus) No 0303.13.00 -- Atlantic salmon (Salmo salar) and Danube salmon (Hucho hucho) No 0303.14.00 -- Trout (Salmo trutta, Oncorhynchus mykiss, Oncorhynchus clarki, Oncorhynchus aguabonita, Oncorhynchus gilae, Oncorhynchus apache and Oncorhynchus chrysogaster) No 0303.19.00 -- Other No 0303.23.00 -- Tilapias (Oreochromis spp.) No 0303.24.00 -- Catfish (Pangasius spp., Silurus spp., Clarias spp., Ictalurus spp.), No 0303.25.00 -- Carp (Cyprinus carpio, Carassius carassius, Ctenopharyngodon idellus, Hypophthalmichthys spp., Cirrhinus spp., Mylopharyngodon piceus), No 0303.26.00 -- Eels (Anguilla spp.), No 0303.29.00 -- Other No 0303.31.00 -- Halibut (Reinhardtius hippoglossoides, Hippoglossus hippoglossus, Hippoglossus Stenolepis) No 0303.32.00 -- Plaice (Pleuronectes platessa) No 0303.33.00 -- Sole (Solea spp.) No 0303.34.00 -- Turbots (Psetta maxima, Scophthalmidae) No 0303.39.00 -- Other No 0303.41.00 -- Albacore or longfinned tunas (Thunnus alalunga) No 0303.42.00 -- Yellowfin tunas (Thunnus albacares) No 0303.43.00 -- Skipjack or stripe-bellied bonito No 0303.44.00 -- Bigeye tunas (Thunnus obesus) No 0303.45.00 -- Atlantic and Pacific bluefin tunas (Thunnus thynnus, Thunnus orientalis) No 0303.46.00 -- Southern bluefin tunas (Thunnus maccoyii) No 0303.49.00 -- Other No 0303.51.00 -- Herrings (Clupea harengus, Clupea pallasii) No 0303.53.00 -- Sardines (Sardina pilchardus, Sardinops spp.), sardinella (Sardinella spp.), brisling or sprats (Sprattus sprattus) No 0303.54.00 -- Mackerel (Scomber scombrus, Scomber australasicus, Scomber japonicus) No 0303.55.00 -- Jack and horse mackerel (Trachurus spp.) No 0303.56.00 -- Cobia (Rachycentron canadum) No 0303.57.00 -- Swordfish (Xiphias gladius) No 0303.63.00 -- Cod (Gadus morhua, Gadus ogac, Gadus macrocephalus) No 0303.64.00 -- Haddock (Melanogrammus aeglefinus) No 0303.65.00 -- Coalfish (Pollachius virens) No 0303.66.00 -- Hake (Merluccius spp., Urophycis spp.) No 0303.67.00 -- Alaska Pollack (Theragra chalcogramma) No 0303.68.00 -- Blue whitings (Micromesistius poutassou, Micromesistius australis) No 0303.69.00 -- Other No 0303.81.00 -- Dogfish and other sharks No 0303.82.00 -- Rays and skates (Rajidae) No 0303.83.00 -- Toothfish (Dissostichus spp.) No 0303.84.00 -- Seabass (Dicentrarchus spp.) No 0303.89.00 -- Other No - Description
- Frozen fish intended for smoking
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- Entire world
-
Applied by Mauritius on the entire world for
The measure came into effect on 08 March 2012
Non-Tariff Measure
- NTM classification
- A42: Hygienic practices during production related to sanitary and phytosanitary conditions
- Date when the measure came into force
- 08 March 2012
- Publication where the measure is specified
- Government Notice No. 27 of 2012
- Regulation where the measure is specified
- Fisheries and Marine Resources (Import of Fish and Fish Products) Regulations 2012
- Country/Region applying the measure
- Mauritius
- The rationale of the measure
- No specific objective stated
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 21.Requirements for fish originating from aquaculture
(9) The fish shall be produced, caught, handled, processed, packaged, stored and distributed under hygienic standards specified by Codex Alimentarius. - Reference of the measure
- Fourth Schedule; para. 21(9)
- Measure also domestic
- No
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out PG: 15 Fishery products Yes Fish from aquaculture - Description
- Fish originating from aquaculture
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- Entire world
-
Applied by Malawi on the entire world for
The measure came into effect on 01 June 2014
Non-Tariff Measure
- NTM classification
- A42: Hygienic practices during production related to sanitary and phytosanitary conditions
- Date when the measure came into force
- 01 June 2014
- Publication where the measure is specified
- Food and food processing units
- Regulation where the measure is specified
- Malawi Bureau of Standards Act
- Country/Region applying the measure
- Malawi
- The rationale of the measure
- To protect health of consumers
- Coded list of objectives
- A: Protection of human life and health
- Description of the measure
- Hygienic requirements in primary production/harvesting area; Establishment (design of facilities, hygiene requirements, hygiene processing requirements); personal hygiene and health requirements, end-product specifications.
- Reference of the measure
- Clause 4, 5, 6, 7, 8 and 9
- Measure also domestic
- Yes
- Notes
- NA
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out PG: 7 Food products No - Description
- All food processing units
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries importing service to Malawi
-
Applied by Tanzania on the entire world for 0401: Milk and cream, not concentrated nor containing added sugar or other sweetening matter., 0402: Milk and cream, concentrated or containing added sugar or other sweetening matter. and 0403: Buttermilk, curdled milk and cream, yogurt, kephir and other fermented or acidified milk and cream, whether or not concentrated or containing added sugar or other sweetening matter or flavoured or containing added fruit, nuts or cocoa.
The measure came into effect on 01 July 2003
Non-Tariff Measure
- NTM classification
- A42: Hygienic practices during production related to sanitary and phytosanitary conditions
- Date when the measure came into force
- 01 July 2003
- Publication where the measure is specified
- No.1 Tanzania Food, Drugs, Cosmetics,2003.The United Reoublic of Tanzania
- Regulation where the measure is specified
- Food,Drugs and Cosmetics Act,2003
- Country/Region applying the measure
- Tanzania
- Coded list of objectives
- A: Protection of human life and health
- Description of the measure
- 40. No person shall -
(a) sell, or offer or expose for sale, for human consumption; or animals not to be
(b) use in the manufacture of food for sale for human consumption, used for the milk of any dairy animal which to his knowledge has tuberculous milk, or is suffering from emaciation due to tuberculosis orfrom tuberculosis of the udder, or any infection of the udder or teats which is likely to convey diseases, or from any comatose condition, any septic condition of the uterus, anthrax or any other zoonotic diseases so diagnosed;
(c) sells or offer or expose for sale or use or use in the manufacture of food for human consumption the milk from any treated dairy animal during it withdrawal period.
(2) Any person who contravenes this section shall be guilty of an offence.
(3) In any proceedings under this section, an accused person shall be deemed to have known that a dairy animal was diseased, if he could with reasonable diligence have ascertained that fact - Reference of the measure
- Part III section c Para 40
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 0401 Milk and cream, not concentrated nor containing added sugar or other sweetening matter. Yes Milk 0402 Milk and cream, concentrated or containing added sugar or other sweetening matter. Yes Milk 0403 Buttermilk, curdled milk and cream, yogurt, kephir and other fermented or acidified milk and cream, whether or not concentrated or containing added sugar or other sweetening matter or flavoured or containing added fruit, nuts or cocoa. Yes Milk - Description
- Milk
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world 01 July 2003 - Description
- All countries
-
Applied by Tanzania on the entire world for 0401: Milk and cream, not concentrated nor containing added sugar or other sweetening matter., 0402: Milk and cream, concentrated or containing added sugar or other sweetening matter. and 0403: Buttermilk, curdled milk and cream, yogurt, kephir and other fermented or acidified milk and cream, whether or not concentrated or containing added sugar or other sweetening matter or flavoured or containing added fruit, nuts or cocoa.
The measure came into effect on 01 January 2011
Non-Tariff Measure
- NTM classification
- A42: Hygienic practices during production related to sanitary and phytosanitary conditions
- Date when the measure came into force
- 01 January 2011
- Publication where the measure is specified
- THE ZANZIBAR FOOD, DRUGS AND COSMETIC ACT NO. 2 OF 2006 MILK REGULATIONS (Made Under Section 38(1))
- Regulation where the measure is specified
- Milk Regulations 2011
- Country/Region applying the measure
- Tanzania
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 36. Every container and any equipment used for the production or handling of milk shall be thoroughly cleaned and sanitized to the satisfaction of the Healthofficer/Inspector and shall be kept in good condition and repair.
- Reference of the measure
- Part V para 36
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 0401 Milk and cream, not concentrated nor containing added sugar or other sweetening matter. No 0402 Milk and cream, concentrated or containing added sugar or other sweetening matter. No 0403 Buttermilk, curdled milk and cream, yogurt, kephir and other fermented or acidified milk and cream, whether or not concentrated or containing added sugar or other sweetening matter or flavoured or containing added fruit, nuts or cocoa. No - Description
- Milk
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world 01 January 2011 - Description
- All countries
-
Applied by Tanzania on the entire world
The measure came into effect on 07 May 2013
Non-Tariff Measure
- NTM classification
- A42: Hygienic practices during production related to sanitary and phytosanitary conditions
- Date when the measure came into force
- 07 May 2013
- Publication where the measure is specified
- TZS 1598: 2013
- Regulation where the measure is specified
- TZS 1598: 2013 Ricotta cheese — Specification
- Country/Region applying the measure
- Tanzania
- Coded list of objectives
- A: Protection of human life and health
- Description of the measure
- This measure specifies requirements, methods of testing, sampling,hygiene, packaging, labelling and marking for Ricotta cheese intended for direct consumption or for further processing
- Reference of the measure
- Clause 5
- Measure also domestic
- Yes
Products affected by the measure.
- Description
- Ricotta Cheese
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world -
Applied by Tanzania on the entire world
The measure came into effect on 07 November 2013
Non-Tariff Measure
- NTM classification
- A42: Hygienic practices during production related to sanitary and phytosanitary conditions
- Date when the measure came into force
- 07 November 2013
- Publication where the measure is specified
- TZS 1597: 2013
- Regulation where the measure is specified
- TZS 1597: 2013 Caciotta cheese — Specification
- Country/Region applying the measure
- Tanzania
- Coded list of objectives
- A: Protection of human life and health
- Description of the measure
- This measure specifies requirements, methods of testing, sampling,hygiene, packaging, labelling and marking for Caciotta cheese intended for direct consumption or for further processing
- Reference of the measure
- Clause 5
- Measure also domestic
- Yes
Products affected by the measure.
- Description
- Caciotta Cheese
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world -
Applied by Tanzania on the entire world for
The measure came into effect on 09 February 2007
Non-Tariff Measure
- NTM classification
- A42: Hygienic practices during production related to sanitary and phytosanitary conditions
- Date when the measure came into force
- 09 February 2007
- Publication where the measure is specified
- GOVERNMENT NOTICE NO. 37 published on 9/2/2007
- Regulation where the measure is specified
- Seeds Regulations, 2007
- Country/Region applying the measure
- Tanzania
- Coded list of objectives
- C: Protection of life and health of plants
- Description of the measure
- Storage of processed seed
31.–(1) Each container or bag of processed seed in every lot shall be properly labeled and identified.
(2) Seed lot shall be kept in a way to ensure the limits set for moisture and other quality attributes - Reference of the measure
- Part VI para 31
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out PG: 3 Seeds for sowing No 09 February 2007 - Description
- Seed
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world 09 February 2009 - Description
- All countries
-
Non-Tariff Measure
- NTM classification
- A42: Hygienic practices during production related to sanitary and phytosanitary conditions
- Date when the measure came into force
- 27 January 2014
- Publication where the measure is specified
- THE UGANDA GAZETTE Vol. CVII No. 5 of JANUARY 2014
- Regulation where the measure is specified
- US EAS 797:2013, Vitamin and mineral food supplements – Requirements
- Country/Region applying the measure
- Uganda
- Description of the measure
- This Uganda Standard specifies the requirements, contaminants, packaging and labelling for vitamin and mineral food supplements intended for use in supplementing the daily diet with vitamins and/or minerals. This standard covers vitamin and mineral food supplements in concentrated forms of those nutrients singly or in combinations, marketed in forms such as capsules, tablets, powders, paste and solutions. This standard does not cover vitamin and mineral products intended for special dietary uses or medical/therapeutic purposes.
- Reference of the measure
- US EAS 797:2013
- Measure also domestic
- Yes
Products affected by the measure.
- Description
- vitamin and mineral food supplements
Countries/Regions affected by the measure.
-
Non-Tariff Measure
- NTM classification
- A42: Hygienic practices during production related to sanitary and phytosanitary conditions
- Date when the measure came into force
- 27 January 2014
- Publication where the measure is specified
- THE UGANDA GAZETTE Vol. CVII No. 5 of JANUARY 2014
- Regulation where the measure is specified
- US EAS 72:2013, Processed cereal-based foods for infants and young children – Specification
- Country/Region applying the measure
- Uganda
- Description of the measure
- This Uganda Standard specifies the requirements, additives, contaminants, packaging, labelling and methods of sampling and test for processed cereal-based foods intended for feeding infants as a complementary food generally from the age of six months onwards, taking into account infants’ individual nutritional requirements, and for feeding young children as part of a progressively diversified diet. (This Uganda Standard cancels and replaces US CODEX STAN 74:1981, Standard for processed cereal-based foods for infants and young children).
- Reference of the measure
- US EAS 72:2013
- Measure also domestic
- Yes
Products affected by the measure.
- Description
- processed cereal-based foods intended for feeding infants
Countries/Regions affected by the measure.
-
Non-Tariff Measure
- NTM classification
- A42: Hygienic practices during production related to sanitary and phytosanitary conditions
- Date when the measure came into force
- 27 January 2014
- Publication where the measure is specified
- THE UGANDA GAZETTE Vol. CVII No. 5 of JANUARY 2014
- Regulation where the measure is specified
- US EAS 4:2013, Infant formula – Specification
- Country/Region applying the measure
- Uganda
- Description of the measure
- This Uganda Standard specifies the requirements, Additives, contaminants,packaging, labelling and methods of sampling and test for infant formula in liquid or powdered form intended for use, where necessary, as a substitute for human milk in meeting the normal nutritional requirements of infants. (This Uganda Standard cancels and replaces US CODEX STAN 72:1981, Standards for infant formula).
- Reference of the measure
- US EAS 4:2013
- Measure also domestic
- Yes
Products affected by the measure.
- Description
- infant formula in liquid or powdered form
Countries/Regions affected by the measure.
-
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
- A42: Hygienic practices during production related to sanitary and phytosanitary conditions
- 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
- 9.5 Handling of containers in the canning operation
Containers shall be not exposed to contamination or damaging to their bodies, seams or flanges while distributed, on runways or feeding lines. Containers shall be removed from the runways or feeding lines at the end of production unless the containers are adequately covered and protected against risks of contamination and damages. - Reference of the measure
- Regulation 9.5
- 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 on the entire world for
The measure came into effect on 08 August 2003
Non-Tariff Measure
- NTM classification
- A42: Hygienic practices during production related to sanitary and phytosanitary conditions
- Date when the measure came into force
- 08 August 2003
- Publication where the measure is specified
- Published under Government Notice No. R.918 of 30 July 1999 As corrected by: Government Notice No. R. 723 of 12 July 2002 As amended by: Government Notice No. R.1125 of 8 August 2003
- Regulation where the measure is specified
- REGULATIONS GOVERNING GENERAL HYGIENE REQUIREMENTS FOR FOOD PREMIS ES AND THE TRANS PORT OF FOOD: The Health Act, 1977 (Act No. 63 of 1977)
- Country/Region applying the measure
- South Africa
- Coded list of objectives
- A: Protection of human life and health
- Description of the measure
- standards and requirements for facilities on food premises
6.(1) The surface of any table, counter or working surface on which unwrapped food is handled and any equipment, utensil or basin or any other surface which comes into direct contact with food shall be made of smooth, rust-proof, non-toxic and non-absorbent material that is free of open joints or seams: Provided that wooden chopping blocks, cutting boards and utensils shall not be prohibited providing such items are kept in such a condition that dirt does not accumulate thereon or therein.
(2) No surface referred to in sub regulation (1) and no crockery, cutlery, utensils, basins or any other such facilities shall be used for the handling of food if they are not clean or if they are chipped, split or cracked.
(3) Any utensil or item which is suitable for single use only -
(a) shall be stored in a dust-free container until used; and
(c) shall not be used more than used.
(4) A surface referred to in sub regulation (1) and a facility referred to in sub regulation (2) shall be -
(a) cleaned and washed before food come into direct contact with it for the first time during each work shift; and
(b) cleaned and washed, as and when necessary, during and/or immediately after the handling of food, so that contamination of the food that comes into contact with any such surface or facility is prevented, and any such surface or facility shall, before food comes into direct contact therewith, contain -
(i)no more than 100 viable micro-organisms per cm2 upon analysis, conducted in accordance with acknowledged scientific micro- biological methods of investigation, of a sample taken in accordance with the swab technique prescribed by SABS Standard Test Method 763: Efficacy of Cleaning Plant, Equipment and Utensils: Swab Technique; and
(ii) no remains of cleaning materials or disinfectants which may pollute the food.
(5) (a) Every chilling and freezer facility used for the storage, display or
transport of perishable food shall be provided with a thermometer which at all times shall reflect the degree of chilling of the refrigeration area of such facility and which shall be in such a condition and positioned so
that an accurate reading may be taken unhampered.
(b) Every heating apparatus or facility used for the storage, display or
transport or heated perishable food shall be provided with a thermometer which at all times shall reflect the degree of heating of the heating area concerned and which shall be in such a condition and positioned so that an accurate reading may be taken unhampered.
8.(1) Food that is displayed or stored shall not be in direct contact with a floor or any ground surface.
(2) Any shelf or display case used for displaying or storing food or any container shall be kept clean and free from dust or any other impurity.
(3) Non-prepacked, ready -to-consume food, including food served as meals and displayed in an open container, shall be protected in accordance with the best available method against drop let contamination or contamination by insects or dust.
(4)(a)Subject to sub regulation (5) all food specified in Annexure D to these regulations shall, excluding the time taken by the food to cool down or to be heated to the required temperature in accordance with good
manufacturing practice, during the storage, transport or display thereof be kept at a core temperature not exceeding the core temperature specified in column 3 of Annexure D opposite the relevant category of food, and no food shall be sold if, in the case of frozen or chilled food products, the core temperature thereof is higher that the required core temperature or the surface temperature thereof is more than 2oC higher than the required core temperature, and, in the case of heated food products, the core temperature thereof is lower than the required core temperature or the surface temperature thereof is more than 2oC lower than the required core temperature.
(b) The provisions of paragraph (a) shall not apply to -
(i) any perishable food that will be sold directly to a consumer within one hour of being processed or prepared or that will be consumed on the food premises within one hour of being processed or prepared;
(ii)venison, for a period not exceeding eight hours after the animal concerned has been killed: Provided that the surface temperature thereof shall not exceed 25oC;
(iii) unprocessed raw fish, molluscs or crustaceans or raw meat or edible offal or the carcasses of cattle, sheep, goats, pigs, horses, mules, donkeys, rabbits or ostriches while being transported for a period not exceeding one hour during delivery: Provided that the surface temperature thereof shall not exceed 25oC.
(iv) any food exposed to higher temperatures than those referred to in this regulation during a maturation period or as p art of a manufacturing process: Provided that exposure to such higher temperatures shall be in accordance with good manufacturing practice.
(5) Any food that is marketed as a frozen product and has thawed but the surface temperature of which has not exceeded 7oC may be refrozen: Provided that such refrozen product shall be handled in accordance with good manufacturing practice.
(6) The code of practice for measuring the temperature of food set out in Annexure E to these regulations shall, in so far as it is applicable, be applied to measuring the temperature of food. - Reference of the measure
- Section 6 (1-5) & section 8
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out PG: 7 Food products No - Description
- Food
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world 08 August 2003 - Description
- All countries
-
Applied by South Africa on the entire world for
The measure came into effect on 17 September 2004
Non-Tariff Measure
- NTM classification
- A42: Hygienic practices during production related to sanitary and phytosanitary conditions
- Date when the measure came into force
- 17 September 2004
- Publication where the measure is specified
- GOVERNMENT GAZETIE, 17 SEPTEMBER 2004
- Regulation where the measure is specified
- MEAT SAFETY ACT, 2000 (ACT No. 40 OF 2000)
- Country/Region applying the measure
- South Africa
- Coded list of objectives
- A: Protection of human life and health
- Description of the measure
- B. Structural requirements
(1) Requirements for all abattoirs as well as export approved cutting plants and cold storage units
General
8. Premises must be of such design, construction and finish and must be so equipped, in such condition and so located that they can be used at all times for the purpose for which they were designed, equipped and appointed -
(a) without creating a health hazard; and
(b) in such a manner that meat -
(i) can be handled hygienically on these premises or with equipment on the premises; and
(ii) can be protected by the best available method against contamination or spoilage by poisons, offensive gasses, vapors, odors, smoke, soot deposits, dust, moisture, insects or other vectors or by other physical, chemical or biological contamination or pollution.
Premises
9.(1) All areas on the premises must be rendered dust and mud free.
(2) Provision must be made for storm water drainage.
(3) The abattoir must be equipped with an enclosed drainage system for the disposal of effluent and sewerage.
(4) Vehicle loading and offloading areas for dispatching and receiving of meat must be curbed, paved, drained and roofed.
Cross flow
10. The premises and buildings must be designed to ensure that -
(a) clean and dirty areas and functions are separated;
(b) no cross flow between clean and dirty areas and functions, occurs;
(c) inedible or condemned material can easily be removed on a continuous basis from areas where edible material is handled; and
(d) detained meat can be kept and examined without contaminating passed meat.
Requirements for interior of building and rooms
11. In the abattoir where meat and animal products are handled and in toilets, change rooms and dining facilities -
(a) all rooms must be of such sizes as not to compromise hygiene;
(b) floors and stairways must be -
(i) smooth, impervious, resistant to wear and corrosion and not slippery; and
(ii) free of cracks and open joints;
(c} floor drainage design and construction -
(i) must ensure that floors are sloped at a gradient of not Less than 1:60 towards drainage points or channels;
(ii) must ensure that channels drain from clean to dirty areas;
(iii) must be such that drainage channels are smooth, impervious, washable and provided with grates or covers; and
(iv) must provide all drain inlets with solid traps as well as mechanisms to prevent access of vermin and obnoxious odors into the abattoir;
(d) interior wall surfaces, partitions and pillars must be -
(i} smooth, impervious, washable and light colored;
(ii) rounded at floor to wall, as well as wall to wall, junctions with a minimum radius of 50 mm; and
(iii) rounded on top in case of walls and partitions which are not ceiling height;
(e) interior roof structures or ceilings, must be smooth, impervious, light colored and washable;
(f) doors and doorframes must be smooth, impervious, vermin proof, light colc1ured and corrosion resistant;
(g} personnel entrances must have self-closing doors and be provided with hand wash-basins, boot wash and apron wash facilities and apron hooks;
(h) hatches, where provided, must have an inclined bottom edge sloping towards the dirtier side, and self-closing flaps must be provided when applicable;
(i) chutes must -
(i) be smooth, light colored and corrosion resistant; (ii} open at least 300 mm above the floor;
(iii) be satiable along its entire length; and
(iv) be separate for meat, inedible material and condemned material, respectively;
(j) windows -
(i) must have light colored, corrosion resistant frames and must be glazed;
(ii) must be fitted with fly screens when used for ventilation;
(iii) must have window sills that slope at 45°; and
(iv) may not be opened if it interconnects clean and dirty areas;
(k) all working areas must -
(i) be well ventilated; and
(ii) have artificial or natural lighting at an intensity of at least - (aa) 540 Lux where meat is inspected; and
(bb) 220 Lux in work areas;
(I) all light fittings must be equipped with covers or splinter protectors;
(m) all electrical fittings must be waterproof; and
(n) all wall mounted equipment, structures and fittings must have a clearance of at least 50 mm from the wall.
Requirements for equipment
12. (1) Equipment -
(a) must be corrosion resistant and non-toxic and may not paint or stain meat;
(b) must have surfaces which are smooth, impervious and free of holes, cracks and sharp corners, and must be serializable; and
(c) may not contaminate meat with lubricants.
(2) containers used to hold meat must comply with sub regulation (1) and if the sides and bottoms are constructed with openings they must be designed so that meat cannot protrude through the openings or make contact with the floor.
Requirements for toilets and change rooms
13. (1) Toilets and urinals must be situated in a separate room with separate entrances from the change rooms.
(2) All toilets must be provided with toilet paper holders and toilet paper, hand wash-basins, soap dispensers with germicidal liquid soap and hand drying facilities.
(3) Change rooms and toilets may not have direct access into an area or room where meat is handled.
(4) Workers must be provided with clothing lockers in which to store private clothes separately from protective clothing, ensuring that private clothes and clean protective work clothes do not make contact.
(5) Workers must be provided with separate fly proof facilities in which to keep food.
Sterilizers
14.(1)Sterilizers must be readily accessible and must-
(a) be placed on dressing platforms and within three meters of workstations, adjacent to hand wash-basins in rooms and areas where -
(i) animals are slaughtered;
(ii) carcasses, meat and offal are detained;
(iii) condemned material is handled; or
(iv) meat is otherwise handled;
(b) be corrosion resistant and capable of sterilizing hand utensils and equipment, such as cutters and saws, at a minimum water temperature of 82°C during slaughter; and
(c) have an inlet, overflow and outlet and must drain through a down pipe directly into a closed drainage system or into an open channel, but such drainage water may not flow over the floor across areas where traffic occurs.
(2) Any other method of sterilization must be approved by the provincial executive officer.
Hand wash-basins
15. Hand wash-basins must be readily accessible and be -
(a) placed on dressing platforms and within three meters of workstations in rooms and areas where -
(i) animals are slaughtered;
(ii) carcasses, meat and offal are detained; (iii) condemned material is handled; or
(iv} meat is otherwise handled; (b} corrosion resistant;
(c) provided with taps that are not hand or elbow operated;
(d) supplied with warm running water at not less than 40 °C;
(e) provided with an inlet, overflow and outlet and must drain through a down pipe directly into a closed drainage system or into an open channel, but such drainage water may not flow over the floor across areas where traffic occurs; and
(f) fitted with a dispenser for liquid germicidal soap as well as hand drying facilities, unless the drying of hands is not necessary in the area where the basin is situated.
Apron-on wash-cabinets
16. Apron-on wash-cabinets, required in low and high throughput abattoirs, must be installed near work stations and be constructed so as to contain splashing from personnel washing their aprons while wearing it and must drain directly into a drainage system.
Water supply
17. (1) Water must be under pressure, and must conform to at least Class II according to the SANS 241 standard for drinking water.
(2) Water points must be provided with -
(a) cold water;
(b) water at not less than 40°C and equipped with hose pipes for sanitizing au areas of the abattoir; and
(c) hose reels to store hoses away from the floor unless vertical (drop) hoses are provided.
Containers for inedible, condemned and refuse material
18. (1) Sufficient theft and leak proof containers with tight fitting lids, complying with regulation 14, must be provided to keep and transport condemned material and they must be clearly marked “CONDEMNED".
(2) Containers must be provided to collect and hold inedible material until disposal.
(3) Facilities to collect and hold blood prior to disposal must be provided.
(4) Refuse containers must be provided for the collection of general refuse at various points on the premises.
(5) Areas where waste or refuse containers are kept prior to removal must be impervious, curbed and drained and the containers must be enclosed or fitted with tight fitting lids.
(2) Additional requirements for low and high throughput red meat abattoirs Offloading ramps [See also regulation
19. Offloading ramps, movable or stationary -
(a) must be so constructed to avoid injury of animals during offloading and provide a stable area to facilitate the free movement of animals;
(b) may not have open spaces between the offloading ramp and the vehicle;
(c) must be at the same height of the vehicle for which it is used.
(d) must have guide rails;
(e) must have permanent non-slippery floor at a slope of not more than 20°;
(f) may not have sharp protruding edges or any other features that may cause injury; and
(g) must have adequate artificial lighting if animals are offloaded at night.
Lair ages and holding pens [See also regulations 67; 68]
20. Lair ages and holding pens -
(a) may not be closer than six meters from, and not be situated higher than, the abattoir;
{b) must be constructed of cleanable, non-absorbent and durable material;
{c) must be so constructed and maintained to avoid injury of animals;
{d) must have sides not less than 1.8 m in height for cattle and horses and one meter for sheep, goats and pigs;
(e) must have permanent floors that are curbed and drained;
(f) must be so constructed to render the floors and drain covers non-slippery;
(g) must be fitted with gates which are a minimum of BOO mm wide for sheep, goats, calves and pigs and 1800 mm for cattle and horses;
(h) must be roofed where pigs and sheep or goats are kept;
(i) must be equipped with cold water sprayers for pigs;
U) must be fitted with water troughs at a height of 900 mm for cattle and horses and 300 mm for sheep, goats or pigs or water nipples for pigs;
(k) must have well drained manure slabs for kraal manure prior to removal except if manure is removed directly into a vehicle;
(I) must be provided with wash points, hoses and reels; and
(m) used to isolate suspect animals must in addition to above have solid walls and gate and must not drain across other pens or pose any other contamination risk.
Feeding animals
21. Where animals are fed in a lair age or pen -
(a) a hay rack or food trough which may be removable must be provided;
(b) hay racks must be free from the floor; and
(c) feed must be kept in a storeroom that is vermin proof, specifically provided for this purpose if feed is to be stored on the premises.
Lair age capacity
22. (1) The number of animals per lair age or pen must be limited so as to allow a minimum floor space of -
(a) 1.75m2 per cow or horse:
(b) 0.75m2 per heavy pig or calf; and
(c) 0.50m2 per smaller pig, sheep or goat.
(2) air ages must be provided with permanent notices indicating the capacity per species of each pen.
Lair age passages [See also regulation 69]
23. Passages in lair ages and pens -
(a) must have permanent floors that are curbed and drained in a manner conducive to free movement of animals;
(b) must be so constructed to render the floors and drain covers non-slippery;
(c) may not be less than 1.8 run wide for cattle, horses and at least 1.0 m wide for sheep, goats and pigs; and
{d) must be well maintained and kept free of loose objects.
Crushes or races
Crushes or races
24.1.Crushes or races must be well maintained and kept free of loose objects.
2.Must be so constructed to render the 2.floors and drain covers non-slippery.
3.Crushes for herding animals between lair ages and the stunning area must have an inner width of not more than 0.9 m. . •...
4.Crushes must be designed so that the stunning pen is not visible from the crush: li rages.
5.The section of the crush or race that leads directly into the stunning box must have solid sides.
Stunning, hoisting and bleeding [See also regulations 72; 73; 74; 75]
25. (1)For humane restraining of all species immediately prior to stunning there must be provided -
(a) a stunning box, approved by the national executive officer, to restrain cattle and horses;
(b) a restraining pen of 2m x 2m or, preferably, a crowding pen provided with a hinged gate to facilitate floor space reduction for sheep, goats and pigs;
(c) a restraining pen or stunning box must be provided for large, difficult boars and sows; and
(d) any other means of restraining approved by the provincial executive officer.
(2) For stunning of animals there must be provided -
(a) a silenced captive bolt stunner;
(b) an electrical stunning apparatus; or
(c) any other stunning apparatus approved by the national executive officer.
(3) The operational parameters for stunning must be displayed on the stunning apparatus or in the stunning area.
(4) Equipment must be provided to shackle and hoist stunned animals into position, for bleeding.
(5) Facilities for collecting and storing of blood in closed containers prior to removal and disposal must be provided.
(6) The minimum clearance for rails and equipment in bleeding areas -
(a) for cattle bleeding, from rail to floor in the case of a crawl beam is 4.8 m and a fixed rail is 4.4m; and
(b) for sheep bleeding, from rail to floor is 2.3 m.
Dressing and evisceration facilities
26. (1)The minimum clearance for rails and equipment in dressing areas -
(a) for cattle dressing, from rail to floor is 3.4 m; and
(b) for sheep dressing, from rail to floor is 2.2m.
(2) The clearance between equipment and dressing rails must in all cases be such that carcasses do not touch equipment and is at least 1000 mm from walls.
(3) Rails with hooks fixed to a wall must be 400 mm from the wall, and meat hanging from such hooks may not touch the floor or wall.
(4) Rails must be at least 700 mm from columns, pillars or the side of a doorway through which carcasses must pass.
(5) Separate bleeding and dressing areas must be provided in an abattoir if more than one species of animal is slaughtered at the same time.
(6) Dehairing of pigs, including finishing and pre-evisceration wash, may only be done in the pig dehairing area.
Meat inspection facilities
27. (1)Containers, racks and platforms and any other equipment required for meat inspection must be provided in an abattoir.
(2) Marked, leak proof and lockable containers or other means to hand1e and hold condemned and inedible material prior to removal, must be provided.
Chillers
28. (1)Chillers must be provided to hold at least the daily slaughter throughput.
2.The minimum clearance for rails in chillers and freezers -
(a) for cattle and horses or sheep or goats on cradles with extension rods, is 1000 mm from the wall and 900 mm between overhead. Carcass rails; and
(b) for sheep, goats and pigs, if hung separately, is 330 mm from the wall and between overhead carcass rails.
(3) Spacing of units on the line should be such as to ensure airflow between carcasses or sides with a minimum of 660 mm length of rail per unit.
Dispatch areas
29. Dispatch areas must be equipped for -
(a) quartering, marshalling and loading of carcasses;
(b) collection and transport, avoiding cross or contra flow, of used roller-hooks to the sanitation facility; and
(c) sterilization of saws and other cutting utensils.
Hygiene management practices and related matters
(1) Offal handling Red Offal
30.(1) Red offal must be washed with clean running water, hung on hooks or placed in containers and chilled in a red offal or carcass chiller, to reach a core temperature less than 7° C within 16 hours, but it need not be chilled at the abattoir if dispatched on a continuous basis to the chilling facilities, the proximity of which must not compromise hygiene standards and be approved by the provincial executive officer and on condition that a separate route for dispatch is provided.
(2) Red offal may not be stored, or come into contact, with rough offal.
(3) Further separation, cutting and packing of red offal must be done in a separate area or room.
(4) Where red offal is packed in cartons, containers or plastic bags for dispatch, chilling or freezing -
(a) it may only be done in a separate area or room and equipment must be provided for this function;
(b) storage facilities for clean empty bags or containers, for a day's use, must be provided; and
(c) bulk storage facilities must be provided for packing material.
(5) Cartooned offal may not be stored in the same chiller as carcasses or uncaptioned offal
Washing of rough offal
31. (1) Rough offal must be removed from the dressing room to the offal room directly adjacent and connected thereto, after being passed, where paunches and intestines must be -
(a) separated and emptied of its contents;
(b) washed with clean running water; and
(c) hung on hooks for cooling and drip drying before and during chilling.
(2) Equipment must be provided for the emptying of rumens and intestines and the ruminal and intestinal content must be removed continuously.
(3) Where washed paunches or intestines are packed in containers or plastic bags for dispatch, chilling or freezing, a storage facility for clean bags or containers, for a day's use, must be provided.
(4) Edible washed rough offal must be stored in a chiller at an air temperature not exceeding minus 2 ° C, but it need not be chilled at the abattoir if dispatched on a continuous basis to the chilling facilities, the proximity of which must not compromise hygiene standards and be approved by the provincial executive officer.
Cleaning of rough offal
32.(1)The process as well as the equipment used to clean offal must be approved by the provincial executive officer.
(2) A room which is so large and so arranged that the hygiene of the operation is assured, must be provided to clean paunches.
(3) Separate containers must be used for pre-scalded paunches, and those that have been cleaned.
(4) Cleaned offal must be removed after cleaning.
(5) Separate rooms must be provided for -
(a) dehairing of cattle hooves and sheep heads and feet; and
(b) skinning. deflating and splitting of heads and the recovery and packing of brains.
(6) Where clean products derived from the heads are packed in containers or plastic bags for dispatch, chilling or freezing -
(a) it may only be done in a separate room or area and equipment must be provided for this function; and
(b) a storage facility for clean bags or containers, for a day's use, must be provided.
(7) Where cleaned rough offal is packed in containers or plastic bags for dispatch, chilling or freezing -
(a) it may only be done in a separate room or area and equipment must be provided for this function; and
(b) a storage facility for clean bags or containers, for daily use, must be provided.
(8) Cleaned offal and clean head meat must be stored in a chiller at an air temperature not exceeding minus 2 °C, but it need not be chilled at the abattoir if dispatched on a continuous basis to the chilling facilities, the proximity of which must not compromise hygiene standards and be approved by the provincial executive officer.
(2) Cutting procedures at cutting plants producing for the export market
[See also regulation 7]
Cutting
34.(1)All the cutting, dicing or mincing must be so arranged that the hygiene of all the operations is assured.
(2). Bones derived from cutting procedures must be removed regularly to a suitable room or container provided specifically for this purpose.
(3) Meat obtained from cutting and found unfit for human and animal consumption must be collected in properly marked containers or facilities and removed from the premises in accordance with Part VIII.
(4) Despite regulation 36 (2), meat may be cut while warm if -
(a} meat is transferred directly from the dressing room to the cutting room in a single operation, the cutting room being in the same building or on the same premises as the dressing room;
(b) cutting is carried out immediately after transfer;
(c) meat that has been cut is chilled, or freezing starts, within one hour; and
(d) this procedure is done according to a protocol approved by the provincial executive officer.
Wrapping
35. (1} Wrapping materials may not be kept in a cutting room in quantities greater than the daily requirement, and must be so stored and handled as to maintain them in a clean condition up to the moment of use.
(2) Exposed meat may not come into contact with cartons, except where waxed cartons are used.
Temperature control
36. (1) The air temperature of a room where meat is cut and packed must be maintained at or below 12 °C.
(2) During cutting, wrapping, portioning and packing the core temperature of unfrozen meat must be maintained at or below 7 °C.
(3) Meat that is packed for freezing must be placed in a freezer within one hour of being packed. The freezer must be capable of reducing the temperature of the meat to at least minus 12 °C within 24 hours and must thereafter be maintained at or below that temperature and frozen meat may not be dispatched at core temperatures higher than minus 12 °C.
Sanitation
37. (1) The cleaning and sterilization procedure of portable and other equipment must comply with Part II C. (5).
(2) Sanitizing and sterilizing of hand and other equipment must be done during working hours.
Further processing
38. Further processing must comply with the requirements set in the Requirements for Food Premises under the Health Act.
(3) Chilling and freezing at abattoirs
[See also regulations 28; 30(1); 31(4); 32(8); 33(2)(c); 36; 55(n); 105]
Requirements
39.(1)All chilling, freezing and cold storage facilities for meat must comply with the structural requirements for all abattoirs contained in Part II 8(1).
(2) Chillers and freezers must be equipped with dial thermometers or where required by the provincial executive officer, continuous thermo-recorders, to give an accurate indication of the air temperature within the room.
Temperature capability
40.(1)A chiller used for chilling warm carcasses, sides, quarters or portions must be capable of providing uninterrupted cooling to reduce the core temperature of the meat to 7 °C before dispatching.
(2) Meat, carcasses, portions and offal being frozen may not be removed from the freezer before a core temperature of minus 12 °C has been reached.
(3)(a)The defrost mechanisms for freezers and chillers must prevent the build-up of ice on the evaporator coil surfaces to levels detrimental for temperature maintenance.
(b) Where a chiller or freezer contains meat during a defrosting cycle, defrosting of each evaporator coil must be completed within 30 minutes.
(c) Drainage connections of ample size must be provided from drip trays of air cooling units and must lead to ground level outside of the room or directly into the drainage system.
(4) A chiller or freezer must have a visible permanent notice fixed to the outside, stating -
(a) the cubic capacity of the room;
(b) the type of product which may be chilled, frozen or stored in it;
{c) the maximum permissible product load in kilograms or number of carcasses for that room;
(d) the final temperature required for the meat in degrees Celsius and the minimum period of time, in hours, which is necessary for this temperature to be achieved; and
(e) in the case of a storage chiller or freezer, the maximum permissible mean temperature value at which meat may be introduced.
Loading practices for chillers and freezers
41. (1) Meat must be chilled in a hanging position ensuring air circulation or, if packed in containers. stacked so as to ensure air circulation.
(2) No meat may be stacked directly on the floor.
(3) Warm carcasses may not be loaded into a chiller containing chilled meat.
(4) (a)No carcass or meat which is unfit for human consumption or may have a detrimental effect on other meat may be stored in a chiller or freezer containing edible products.
(b} A carcass or meat must be removed immediately if it deteriorates to such a state as determined by the registered inspector.
(5) No exposed meat may be stored in a freezer or chiller containing cartooned products.
(6)Rough offal may not be stored in a holding freezer which contains carcasses, meat or red offal, unless all these products, including the rough offal, are wrapped and packed.
(7) No non-food item or product other than meat may be stored in a chiller or freezer except in the case of holding freezers, where approval has been granted by the registered inspector.
42. (1) The use of ice as a coolant in an abattoir is subject to prior approval of the system by the provincial executive officer.
(2) Ice, incorporated in any system or equipment, which is utilized for the chilling of meat must be made from potable water.
(3) Equipment or systems incorporating ice as coolant for meat must be designed and operated in such a manner that water melting off the ice will not adversely affect the product or adjacent areas.
Sanitation and vermin control
43.(1) Equipment used in chillers, freezers or cold storage facilities, that may come into direct contact with the meat must be kept in a clean and hygienic condition, and provision must be made for cleaning and sterilizing such utensils directly after use.
(2) Ice formation in freezers must be prevented and freezers must be defrosted and sanitized as frequently as may be required by the registered inspector.
(3) Freezers and chillers must be free from vermin, mould and bacterial growths.
(4) Chillers, freezers and cold storage facilities must be free from odors which may be absorbed by meat.
(5) Chillers in regular use must be sanitized immediately after dispatching of all meat.
Requirements for sterilizing plants
120. (1) A sterilizing plant must comply with the general requirements for premises, structures and equipment set out in regulations 8 to 18, which apply with the necessary changes.
(2) The premises of a sterilizing plant must be fenced and secured so as to prevent the entry of unauthorized persons, vehicles and animals, and must include-
(a) unclean areas, comprising the rooms in which material is received, stored or prepared for sterilizing as well as the entrance to the sterilizing apparatus; and
(b) clean areas, comprising the rooms in which the sterilized material is dried, milled or otherwise prepared, packed, stored or dispatched.
(3) A solid wall must separate the unclean and clean areas, and there may be no direct contact between these areas.
Unclean area
121. (1) Material of animal origin may only be received in the unclean area of a sterilizing plant and no such material may be removed from this area otherwise than through the operations of the sterilizing equipment.
(2) Foot-baths with disinfectants must be provided at all exits, as well as a wheel bath for vehicles at the unclean receiving area.
(3) The floors, walls and equipment of the unclean area of a sterilizing plant must be sanitized daily after the cessation of operations.
(4) Workers employed in the unclean area must -
(a) wear distinctively marked overalls and rubber boots;
(b) wash their hands and disinfect their boots before leaving the unclean area; and
(c) change from their soiled protective clothing and footwear and clean themselves with soap and water before leaving the premises.
(5) A person who has entered the unclean area may not enter the clean area or any area where any edible products are handled in the abattoir unless he or she has cleaned and changed as contemplated in sub regulation (4)(c). - Reference of the measure
- Part II B 8-29, C 30-31,34-43. Part VIII 120-121
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out PG: 13 Meat products and Fresh or chilled meat No - Description
- Meat
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world 17 September 2004 - Description
- All countries
-
Applied by South Africa on the entire world for 0401: Milk and cream, not concentrated nor containing added sugar or other sweetening matter., 0402: Milk and cream, concentrated or containing added sugar or other sweetening matter. and 0403: Buttermilk, curdled milk and cream, yogurt, kephir and other fermented or acidified milk and cream, whether or not concentrated or containing added sugar or other sweetening matter or flavoured or containing added fruit, nuts or cocoa
The measure came into effect on 23 November 2012
Non-Tariff Measure
- NTM classification
- A42: Hygienic practices during production related to sanitary and phytosanitary conditions
- Date when the measure came into force
- 23 November 2012
- Publication where the measure is specified
- GOVERNMENTNOTICES GOEWERMENTSKENNISGEWINGS 23 November 2012
- Regulation where the measure is specified
- FOODSTUFFS, COSMETICS AND DISINFECTANTS ACT, 1972 (ACT NO 54 OF 1972) REGULATIONS RELATING TO HYGIENE REQUIREMENTS FOR MILKING SHEDS, THE TRANSPORT OF MILK AND RELATED MATTERS
- Country/Region applying the measure
- South Africa
- Coded list of objectives
- A: Protection of human life and health
- Description of the measure
- (5) Milk containers, and other fixed and unfixed apparatus and equipment shall fats and be so milk washed residues and disinfected are dissolved after and use that removed they are and clean, that that the bacteriological count on surfaces coming into contact with milk does not exceed 10 bacteria per 100 square millimeters of such surfaces after disinfection. The swabbing of the contact surfaces shall be conducted according to SABS Standard Test Method 763: Efficacy of Cleaning Plant, Equipment and Utensils: Swab Technique.
- Reference of the measure
- Section 7(5)
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 0401 Milk and cream, not concentrated nor containing added sugar or other sweetening matter. Yes milk 0402 Milk and cream, concentrated or containing added sugar or other sweetening matter. Yes milk 0403 Buttermilk, curdled milk and cream, yogurt, kephir and other fermented or acidified milk and cream, whether or not concentrated or containing added sugar or other sweetening matter or flavoured or containing added fruit, nuts or cocoa Yes milk - Description
- Milk
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world 23 November 2012 - Description
- All countries
A42: Hygienic practices during production related to sanitary and phytosanitary conditions
