Applied by Zimbabwe on the entire world for 2009.11.00: Frozen, 2009.12.00: Not frozen, of a brix value not exceeding, 2009.19.00: Other, 2009.21.00: Of a brix value not exceeding 20 kg, 2009.29.00: Other, 2009.31.00: Of a brix value not exceeding 20 kg and 2009.39.00: Other
These regulations shall apply to citrus juice and citrus drink which is sold or manufactured for sale in Zimbabwe,.but shall not apply to citrus juice and citrus drink intended for use by diabetics
Coded list of objectives
X: For purposes n.e.s.
Description of the measure
(5) Citrus juice concentrate-
(a) shall comply with the requirements of subsection (1);
(b) shall contain no synthetic colouring ingredient
(c) shall be labelled "CONCENTRATED …………JUICE", the name of the kind of citrus present being inserted in the blank space in type no smaller than 10 point;
(d) be labelled "SWEETENED" if it contains added sucrose, and shall bear full directions for use on the label in type no smaller than 6 point, and when prepared according to these directions, the product shall conform to the standards laid down for unsweetened citrus juice in subsection (2), or for sweetened citrus juice in subsection (3), as the case may be
These regulations shall apply to all canned vegetables which are sold or manufactured for sale in Zimbabwe.
Coded list of objectives
X: For purposes n.e.s.
Description of the measure
14 (1) Canned peas shall be prepared from succulent seeds of the pea plant packed in water or other suitable aqueous liquid medium.
(2) Canned peas shall be free from foreign seeds or other extraneous matter and not more than 5% of the drained mass shall consist of blemished peas.
(3) Canned peas may contain salt, sugar, or, subject to the Food and Food Standards
These regulations shall apply to citrus juice and citrus drink which is sold or manufactured for sale in Zimbabwe,.but shall not apply to citrus juice and citrus drink intended for use by diabetics
Coded list of objectives
X: For purposes n.e.s.
Description of the measure
6 (1) Squash crush or cordial—
(a) shall conform to the requirements of subsection (1) of section five:
Provided that comminuted fruit and sucrose may be added;
(b) shall not contain any flavouring substance other than that naturally present in the fruit or fruits from which it has been prepared;
(c) may contain a permitted colouring ingredient;
(d) shall contain not less than 30% of standardized citrus juice:
Provided that, in the case of a blend of lemon and barley, a minimum of 20% of lemon juice shall be present;
(e) shall be labelled " …… CRUSH (or SQUASH)" in type no smaller than 18 point, the name of the kind of citrus present being inserted in the blank space
Applied by Zimbabwe for 2009.11.00: Frozen, 2009.12.00: Not frozen, of a brix value not exceeding, 2009.19.00: Other, 2009.21.00: Of a brix value not exceeding 20 kg, 2009.29.00: Other, 2009.31.00: Of a brix value not exceeding 20 kg and 2009.39.00: Other
These regulations shall apply to citrus juice and citrus drink which is sold or manufactured for sale in Zimbabwe,.but shall not apply to citrus juice and citrus drink intended for use by diabetics
Coded list of objectives
X: For purposes n.e.s.
Description of the measure
(2) Squash base or crush base—
(a) shall conform to the requirements of subsection (1) of section five:
Provided that comminuted fruit may be added;
(b) may obtain added natural citrus flavouring, but shall not contain any flavouring substances other than those naturally present in the fruit or fruits from which it has been prepared;
(c) may contain a permitted colouring ingredient;
(d) shall bear full directions for use on the label in type no smaller than 6 point, and, when prepared according to these directions, the resultant squash or crush shall contain not less than 30% of standardized citrus juice, or 20% of lemon juice in the case of a blend of lemon and barley;
(e) shall be labelled, in type no smaller than 18 point, ".......................CRUSH BASE" or "..…….SQUASH BASE", the name of the kind of citrus present being inserted in the blank space.
Reference of the measure
Art 5(6)(2)(a)
Measure also domestic
Yes
Products affected by the measure.
Code
Product
Partial coverage
Partial coverage indication
Date in
Date out
2009.11.00
Frozen
No
2009.12.00
Not frozen, of a brix value not exceeding
No
2009.19.00
Other
No
2009.21.00
Of a brix value not exceeding 20 kg
No
2009.29.00
Other
No
2009.31.00
Of a brix value not exceeding 20 kg
No
2009.39.00
Other
No
Description
Squash base or crush base i.e means a citrus juice which has been concentrated to at least 50% of its original volume by the removal of water, and which requires the addition of sugar and water to obtain squash or crush
These regulations shall apply to peanut and peanut products which are sold or manufactured for sale in Zimbabwe
Coded list of objectives
X: For purposes n.e.s.
Description of the measure
4. (1) Peanut butter-
(a) shall have-
(i) a good flavour and aroma of typical freshly roasted peanuts , with no rancidity or other objectionable flavour or odour;
(ii) a uniform smooth or crunchy texture and a colour typical of roasted peanuts;
(b) shall be -
(i) free of foreign matter, dirt or other defects such as scorched or discoloured peanut tissue;
(ii) free from viable yeasts, moulds and bacteria likely to cause microbiological spoilage and toxicity .
(c) may contain salt, permissible sweetening agents, anti-oxidants, emulsifiers and stabilisers as permitted by the Third Schedule to the Food and Food Standards (Preservatives, Additives and Prohibited Substances) Regulations, 1972.
(2) The total content of seasonings and non-peanut material in peanut butter shall not exceed ten per centum of the weight of the finished product.
(3) The oil content of the peanut ingredients may be adjusted by the addition or subtraction of peanut oil so that the fat content of the finished product does not exceed sixty per centum.
(4) The peanut and peanut product shall not contain mycotoxins in excess of twenty parts per billion .
Reference of the measure
Art 4(1)(b)(i)
Measure also domestic
Yes
Notes
Date of implementation not stated in the document downloaded from www.ecolex.org. The date entered is arbitrary to allow NTM registration. This shall be edited when the actual date has been provided by the NTM Manger.
These regulations shall apply to baking powder which is sold or manufactured for sale in Zimbabwe.
Coded list of objectives
X: For purposes n.e.s.
Description of the measure
(2) Baking powder shall be packed in clean and sound containers and shall be securely sealed to maintain the quality of the product under normal storage conditions.
Reference of the measure
Art 4(2)
Measure also domestic
Yes
Products affected by the measure.
Code
Product
Partial coverage
Partial coverage indication
Date in
Date out
2102.30.00
Prepared baking powders
No
Description
Baking powder which is sold or manufactured for sale in Zimbabwe.
313. Heat treatment of ice-cream
Ice cream together with any ingredient used in the preparation of ice-cream shall be frozen after having been efficiently heat-treated by being kept at a temperature of not less than -
(a) 69°C for at least 20 minutes;
(b) 74°C for at least 10 minutes; or
(c) 80°C for at least 10 Seconds.
Reference of the measure
Article 313
Measure also domestic
Yes
Products affected by the measure.
Code
Product
Partial coverage
Partial coverage indication
Date in
Date out
2105.00.00
Ice cream and other edible ice, whether or not containing cocoa.
Yes
Including any ingredient used in the preparation of ice-cream
Description
Ice cream together and any ingredient used in the preparation of ice-cream
341. Canned fruit
(1) Canned fruit -
(a) shall be the sound fruit of one type packed in a clean and hermetically sealed container and which has been heat processed; and
(b) may contain sugar and water.
(2) Canned fruit cocktail shall be a mixture of two or more types of sound fruit submitted to the same process as specified in paragraph (1).
Applied by South Africa on the entire world for 0202.10: - Carcasses and half-carcasses, 0203.11: -- Carcasses and half-carcasses, 0204.10: - Carcasses and half-carcasses of lamb, fresh or chilled, 0205.00: Meat of horses, asses, mules or hinnies, fresh, chilled or frozen., 0206: Edible offal of bovine animals, swine, sheep, goats, horses, asses, mules or hinnies, fresh, chilled or frozen., 0207: Meat and edible offal, of the poultry of heading 01.05, fresh, chilled or frozen. and 0208: Other meat and edible meat offal, fresh, chilled or frozen.
105. (1) A carcass, head and red offal found to be infested with one or more parasitic intermediate stages, which may be alive or calcified, must be detained and in bovine and pigs, two additional incisions must be made into each M. triceps brachii, parallel and proximal to the original incisions.
(2) If one or more parasitic intermediate stages are found on the majority of incision surfaces the carcass must be condemned.
(3) Where the infestation is not excessive the carcass and organs may be passed on condition that it undergoes treatment as described below.
(4) A conditionally passed carcass must be identified by roller marking in red ink along its entire side with the letter "M", being a minimum of 2 cm in height.
(5) All parts belonging to the carcass to be treated, must be identified by "M" tags.
(6) Carcasses and organs must be treated by freezing -
(a) as sides in a freezer with air temperature at minus 18 °c for 72 hours;
(b) as sides in a freezer with air temperature at minus 10 °C for 10 days;
(c) to reach a deep bone or core temperature of less than minus 6 °c, confirmed by the registered inspector and in accordance with the protocol approved for the specific abattoir by the provincial executive officer;
(d) after deboning, in accordance with a protocol approved by the provincial executive officer and -
(i) the container or carton in which deboned meat is packed must be marked with the letter "M" and the date of introduction into the freezer must be indicated;
(ii) the core temperature of the meat inside the container must be below minus 6 °C before it can be released by the registered inspector.
(e) in portions in a chest type freezer according to a protocol approved the provincial executive officer.
(7) Visible parasitic intermediate stages must be removed from the meat of a carcass that is conditionally passed and treated as described above.
(8)Records of core temperatures, freezer temperatures and batches of containers, carcasses and organs introduced for freezing must be kept by the abattoir owner for at least six months, and must be available for inspection purposes.
Reference of the measure
Part VI B 105 (6)
Measure also domestic
Yes
Products affected by the measure.
Code
Product
Partial coverage
Partial coverage indication
Date in
Date out
0202.10
- Carcasses and half-carcasses
No
0203.11
-- Carcasses and half-carcasses
No
0204.10
- Carcasses and half-carcasses of lamb, fresh or chilled
No
0205.00
Meat of horses, asses, mules or hinnies, fresh, chilled or frozen.
Yes
Carcasses and organs
0206
Edible offal of bovine animals, swine, sheep, goats, horses, asses, mules or hinnies, fresh, chilled or frozen.
No
0207
Meat and edible offal, of the poultry of heading 01.05, fresh, chilled or frozen.
Yes
Carcasses and organs
0208
Other meat and edible meat offal, fresh, chilled or frozen.
23 (3) Without derogating from the generality of subsection (1), the Minister may, by regulation—
(a) provide for the disinfection or treatment of any imported fish or fish product, or their containers
To protect the public against health hazards and fraud in the sale and use of food
Coded list of objectives
A: Protection of human life and health
Description of the measure
150.For the purposes of regulations 174 to 187 "pasteurised source", when used in relation to cheese, means milk, skim milk, cream, reconstituted milk powder, or reconstituted skim milk powder, butter milk or a mixture thereof that has been pasteurized by being held at a temperature of not less than 63ºC for a period of not less than 30 minutes, or for a time and a temperature that is equivalent thereto in phosphatase destruction as determined by
the prescribed method.
Applied by Zambia on the entire world and the entire world for 3503: Gelatin (including gelatin in rectangular (including square) sheets, whether or not surface-worked or coloured) and gelatin derivatives; isinglass; other glues of animal origin, excluding casein glues of heading 35.01.
to protect the public against health hazards and fraud in the sale and use of food
Coded list of objectives
A: Protection of human life and health
Description of the measure
282.Gelatin or edible gelatin shall be the protein produced by partial hydrolysis of collagen in skin, tendons, ligaments and bones of animals; may contain sulphurous acid or its salts; shall dissolve completely in warm water to get a clear translucent colloidal solution which sets to a jelly when cooled to and maintained at 15.5º for two hours; and shall contain, on the dry basis, not more than 2.0 per centum of total ash, less than 10,000 total plate count per gram and a nil coliform count in 1.0 gram
Reference of the measure
Part II para 282
Measure also domestic
Yes
Products affected by the measure.
Code
Product
Partial coverage
Partial coverage indication
Date in
Date out
3503
Gelatin (including gelatin in rectangular (including square) sheets, whether or not surface-worked or coloured) and gelatin derivatives; isinglass; other glues of animal origin, excluding casein glues of heading 35.01.
to protect the public against health hazards and fraud in the sale and use of food
Coded list of objectives
A: Protection of human life and health
Description of the measure
196.Yoghurt shall be the coagulated pasteurised milk product obtained, by lactic acid fermentation through the action of Lactobacillus bulgaricus or Streptococcus thermophilus and, if desired, other suitable lactic acid producing cultures, from cream,concentrated or unconcent rated milk, partly skimmed milk or skimmed milk, with or without the addition of skimmed milk powder, concentrated whey, whey powder, cream, and sugars. Before lactic acid producing cultures are added, the mixture of dairy products to be so treated shall be Pasteurised. Yoghurt may contain flavours, food colours (see Part III of the Nineteenth Schedule),stabilisers (seePart IV of the Nineteenth Schedule), pH adjusting agents (see Part X of the Nineteenth Schedule), and preservatives (see Part XI of the Nineteenth Schedule).It shall contain not less than 8.5 per centum of milk solids-not-fat and not less than 2. 0 per centum of milk fat
to protect the public against health hazards and fraud in the sale and use of food
Coded list of objectives
A: Protection of human life and health
Description of the measure
310. Subject to the provision of regulation 311, no person shall sell a meat, meat by-product or any preparation thereof packed in a hermetically sealed container unless it has been heat processed, after or at the time of sealing, at a temperature and for a time sufficient to prevent the survival of any pathogenic micro-organism
Reference of the measure
Part II para 310
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.
to protect the public against health hazards and fraud in the sale and use of food
Coded list of objectives
A: Protection of human life and health
Description of the measure
311. Notwithstanding regulation 310, meat, meat by-product or any preparation thereof, packed in a hermetically sealed container that has not been processed as required by regulation 310, may be sold if it has been stored continuously under refrigeration at a temperature lower than 4ºC the label thereof carrying a statement on the main panel to the effect that the product is perishable and that it shall be kept refrigerated at a temperature lower than 4ºC; or has been maintained continuously in the frozen state,the label thereof carrying a statement on the main panel to the effect that the product is perishable and that it shall be kept frozen; or contains preservatives as specified in Part XI of the Nineteenth Schedule, has been heat-processed, after or at the time of sealing, at a temperature and for a time sufficient to prevent the formation of any bacterial toxins; or has been subjected to a dehydration procedure in accordance with good manufacturingpractice; or has a pH of 4.4 or less.
Reference of the measure
Part II para 311
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.
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