182(2)(d) No cereal-based food for infants and children and no ingredients used in the manufacture of such food shall have been treated with ionizing radiation.
6. The establishment or company, exporting the fish or fish product to Mauritius, shall implement food safety management system and procedures based on HACCP principles.
21. Requirements for fish originating from aquaculture
(1) Aquaculture establishments shall operate in a responsible
way and comply with the recommendations of the Code of Conduct
for Responsible Fisheries in order to minimize any adverse impact
on human health and the environment, including any potential
ecological changes.
(2) The fish farm shall operate under effective fish health and
welfare management programmes.
(3) The fish farm shall be registered and approved for
aquaculture production by the Competent Authority of the country
of origin.
(4) Feeds used in aquaculture shall comply with the Code
of Practice on Good Animal Feeding (CAC/RCP 54-2004). Feed
ingredients shall not contain unsafe levels of pesticide, chemical
contaminants, microbial toxins or other adulterated substances.
(5) The farm shall have in place the Residue Monitoring Plan
to ensure good aquaculture practices.
106. Prohibition to sell sub-standard spice
(1) No person shall import, process, store, expose for sale or sell any spice which does not comply with the standard specified in paragraph (2).
(2)(a) Spice shall be the sound leaves, flowers, buds, fruits, seeds, barks or rhizomes of plants that are suitable for use as condiments for imparting any flavour or aroma to food;
(b) Aniseed shall be the dried, ripe fruit of the plant Pimpinella anisum;
(c) Bay leaves shall be the dried leaves of the plant Laurus nobilis;
(d)(i) Cardamom shall be the dried, ripe or almost ripe fruit of the plant Elettaria cardamomum;
(ii) Cardamom powder shall be the powder obtained by grinding the seeds of the dried, ripe fruits of the plant Elettaria cardamomum;
(e)(i) Chilli shall be the fruit or pod of the plant Capsicum annum;
(ii) Chilli powder shall be the powder obtained bOy grinding the clean dried ripe chilh fruit of the plant Capsicum annum;
(f)(i) Cinnamon shall be the dried bark of the plant Cinnamomum cassia;
(ii) Cinnamon powder shall be the powder obtained by grinding the clear dried bark of the plant Cinnamomum cassia;
(g)(i) Clove shall be the dried flower bud of the plant Caryophyllus aromaticus;
(ii) Clove powder shall be the powder obtained by grinding the dried flower bud of the plant Caryophyllus aromaticus;
(h)(i) Coriander shall be the dried fruit of the plant Coriandrum satirum;
(ii) Coriander leaves shall be the leaves of the plant Coriandrum
satirum;
(iii) Coriander powder shall be the powder obtained by grinding the clean, dried fruits of the plant Coriandrum satirum;
(i) (i) Cumin seeds shall be the dried fruit of the plant Cuminum
cyminum;
(ii) Cumin powder shall be the powder obtained by grinding the clean dried fruit of the plant Cuminum cyminum;
(j)(i) Fennel shall be the dried ripe fruit of the plant Foeniculum vulgare;
(ii) Fennel powder shall be the powder obtained by grinding the clean
dried ripe fruit of the plant Foeniculum vulgare;
(k)(i) Ginger shall be the rhizome of the plant Zingiber officinale;
(ii) Ginger powder shall be the powder obtained by grinding the clean, dried rhizome of the plant Zingiber officinale;
(l)(i) Mace shall be the dried coat or arillus of the seed of the plant
Myristica fragrans;
(ii) Mace powder shall be the powder obtained by grinding the dried coat or arillus of the seed of the plant Myristica fragrans;
(m)(i) Mustard Seed shall be the dried seeds of various species of the plant Brassica;
(ii) Mustard powder shall be the powder obtained by grinding the dried seeds of various species of the plant Brassica;
(n)(i) Nutmeg shall be the dried seed of the plant Myristica fragrans;
(ii) Nutmeg powder shall be the powder obtained by grinding the dried nutmeg seed of the plant Myristica fragrans;
(o) Paprika shall be the dried ripe fruit of Capsicum annum;
(p)(i) Black Pepper shall be the dried mature berry of the plant Piper nigrum;
(ii) Black pepper powder shall be the powder obtained by grinding the clean dried berry of the plant Piper nigrum;
(q) White Pepper shall be the dried mature berry of the plant Piper nigrum;
(s) Saffron shall be the dried stignia of the flower of the plant Crocus satirus;
(s) Sage shall be the dried leaf of the plant Salvia officinalis;
(t) Star Aniseed shall be the dried ripe fruit of the plant Illicum verum;
(u) Thyme shall be the fresh or dried leaves and flowering tips of the plant
Thymus vulgaris;
(v)(i) Turmeric shall be the rhizome of the plant Curcuma longa or Curcuma domestica;
(ii) Turmeric powder shall be the powder obtained by grinding the dried rhizomes of the plant Curcuma longa or Curcuma domestica.
2. Salt shall, before it is sold or distributed to the public or used in the Salt for manufacture or processing of food for human or animal consumption, be iodized to the specification set out in the Schedule.
4. No person shall be authorised to manufacture for sale, import or expose for sale any food regulated under these regulations unless that food meets the minimum requirements for fortified food as prescribed in the First Schedule to these regulations or the existing national standard for fortified foods.
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.
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
3.2.19 Smoke units
Where used, smoke units shall be maintained in a hygienic condition and they shall not be fired from the inside of the processing area of the factory. In the case of prefabricated smoke kilns where the smoke generating equipment forms part of the kiln, the smoke generator may not emit any smoke into the processing area and the area adjacent to such a generator is to be partitioned off from the processing area so as to prevent contamination of the area with sawdust. Open sawdust shall be not transported through the processing areas. Sawdust shall be contained in bins with lids on. Doors of smoke rooms and kilns shall be tight fitting. The inner surfaces of smoke units shall be finished with a smooth lining such as stainless metal to facilitate the cleaning of the walls with steam
and water. Trolleys or trays used in smoke units shall be of hygienic design and shall be regularly cleaned.
Reference of the measure
Regulation 3.2.19
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
Applied by South Africa on the entire world for 0305.10: - Flours, meals and pellets of fish, fit for human consumption, 0511.91: -- Products of fish or crustaceans, molluscs or other aquatic invertebrates; dead animals of Chapter 3 and 1504: Fats and oils and their fractions, of fish or marine mammals, whether or not refined, but not chemically modified.
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
3.2.20 By-products
Processing plants for the manufacture of by-products such as fish meal, fish oil, stick-water concentrates, and similar products from fish, fish residues, and fish waste shall be effectively separated from the cannery in such a way that there is no risk of contamination of the product. There shall be no direct access from such a by-product plant to the preparation and processing areas of the cannery. Utensil and equipment used in by-product plants may not be used in areas where food for human consumption is handled.
Reference of the measure
Regulation 3.2.20
Measure also domestic
Yes
Products affected by the measure.
Code
Product
Partial coverage
Partial coverage indication
Date in
Date out
0305.10
- Flours, meals and pellets of fish, fit for human consumption
Yes
Fish meal
0511.91
-- Products of fish or crustaceans, molluscs or other aquatic invertebrates; dead animals of Chapter 3
Yes
By-products of fish
1504
Fats and oils and their fractions, of fish or marine mammals, whether or not refined, but not chemically modified.
Yes
Fish oil
Description
By products eg fish meal, fish oil, stick-water concentrates, and similar products from fish, fish residues, and fish waste
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
3.2.28 Thawing areas
Thawing devices shall have sufficient capacity to avoid delay, shall be designed and constructed for ease of cleaning and disinfecting and shall allow adequate evacuation of water. The thawing of frozen fish shall be performed in a separate, well-drained and cool area where the air temperature can be maintained below 20 °C. The design of thawing shelves shall ensure adequate drainage. Dripping onto fish from shelves above shall be prevented. If the thawed product cannot be processed immediately, the product shall be kept under refrigerated conditions.
Reference of the measure
Regulation 3.2.28
Measure also domestic
Yes
Products affected by the measure.
Code
Product
Partial coverage
Partial coverage indication
Date in
Date out
0303
Fish, frozen, excluding fish fillets and other fish meat of heading 03.04.
Applied by Zambia on the entire world and the entire world for 1101.00.00: Wheat or meslin flour., 1102: Cereal flours other than of wheat or meslin., 1105.10.00: - Flour, meal and powder and 1106: Flour, meal and powder of the dried leguminous vegetables of heading 07.13, of sago or of roots or tubers of heading 07.14 or of the products of Chapter 8.
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
284.Flour shall be the food prepared by the grinding of cleaned milling grades of wheat, and bolting through cloth having openings not larger than those of woven nylon or wire cloth having an aperture of 180 microns, and free from bran coat and germ to such an extent that it does not exceed 1.20 per centum of ash, calculated on a moisture-free basis. It shall have not more than 15.0 per centum of moisture, and may contain malted wheat flour, malted barley flour in an amount not exceeding 1.0 per centum of the weight of the flour, and food additives the use and limits of which shall conform to those specified in regulations 325 to 334
Reference of the measure
Part II para 284
Measure also domestic
Yes
Products affected by the measure.
Code
Product
Partial coverage
Partial coverage indication
Date in
Date out
1101.00.00
Wheat or meslin flour.
No
1102
Cereal flours other than of wheat or meslin.
No
1105.10.00
- Flour, meal and powder
Yes
flour
1106
Flour, meal and powder of the dried leguminous vegetables of heading 07.13, of sago or of roots or tubers of heading 07.14 or of the products of Chapter 8.
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
283 .Agar or agar-agar shall be the dried, purified, mucilaginous food obtained by aqueous extraction of sea weeds of the species Gelidium, shall contain, on the dry basis,not more than 7.0 per centum of total ash and 1.0 per centum of ash insoluble in hydrochloric acid and shall yield, with water,a practically colourless and tasteless solution.Grain and Bakery Products
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
290.Maize roller meal (mealier meal) shall be the product obtained by grinding and bolting cleaned milling grades of maize such that not less than 95 per centum of it passes through a mesh of 800 microns aperture, and shall have not more than 15.0 per centum of moisture, not more than 4.5 per centum of maize oil, not more than 2.0 per centum of crude fibre, not more than 1.5 per centum of total ash, not more than 0.3 per centum of ash insoluble in hydrochloric acid and not more than 0.1 per centum alcoholic acid expressed as sulphuric acid.(As amended by S.I. Nos.37 and 93 of1992)
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
292.Maize flour shall be the product obtained by grinding and bolting cleaned milling grades of maize such that not less than 95 per centum of it passes through a wiremesh of 180 microns aperture, and shall have not more than 15.0 percentum of moisture,not more than 3.0 per centum of maize oil, not more than 1.0 per centum of crude fibre,not more than 1.0 per centum of total ash and not more than 0.2 per centum of ash insoluble in hydrochloric acid
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
293.Maize rice shall be the product obtained by grinding and bolting cleaned milling grades of maize such that not less than 95 per centum of it passes through a mesh of 2,380 microns and not more than 10 per centum of it passes through a mesh of 1,800 microns, and shall have not more than 15.0 per centum of moisture, not more than 1.5 percentum of maize oil, not more than 1.0 per centum of crude fibre, not more than 1.0 percentum of total ash, and not more than 0.2 per centum of ash insoluble in hydrochloric acid; and the main panel of the label shall carry the words, "an entirely maize product".
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
293.Maize rice shall be the product obtained by grinding and bolting cleaned milling grades of maize such that not less than 95 per centum of it passes through a mesh of 2,380 microns and not more than 10 per centum of it passes through a mesh of 1,800 microns, and shall have not more than 15.0 per centum of moisture, not more than 1.5 percentum of maize oil, not more than 1.0 per centum of crude fibre, not more than 1.0 percentum of total ash, and not more than 0.2 per centum of ash insoluble in hydrochloric acid; and the main panel of the label shall carry the words, "an entirely maize product".
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
294. Maize samp shall be the product obtained by degerminating cleaned milling grades of maize and removal of bran and germ such that not more than 10 per centum of it passes through a mesh of 2,380 microns and shall have not more than 15.0 per centum of moisture, not more than 2.0 per centum of maize oil, not more than 1.0 per centum of crude fibre, not more than 0.5 per centum of total ash, and not more than 0.1 per centum of acid insoluble ash.
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
247.Canned tomatoes shall be the product prepared from washed ripened tomatoes conforming to the characteristics of the fruit of Lycopersicum esculentum P. Mill, of red or reddish varieties (cultivars) which are clean, substantially sound and packed with or without a suitable liquid packing medium (other than added water) and spice or other seasoning ingredients appropriate to the product and processed by heat, in an appropriate manner, before or after being sealed in a container, so as to prevent spoilage. The tomatoes shall have had the stems and calices removed and, except where the internal core is insignificant as to texture and appearance, have been cored, and may contain sugar, invert sugar or dextrose, in a dry form, salt, a firming agent, namely, calcium chloride or other suitable calcium salts (see Part VI of the Nineteenth Schedule), and citric, acetic, lactic, malic or tartaric acid, and shall contain not less than 50 per centum of drained tomatoes as determined by the prescribed method.
Reference of the measure
Part II para 247
Measure also domestic
Yes
Products affected by the measure.
Code
Product
Partial coverage
Partial coverage indication
Date in
Date out
2001.90.00
- Other
Yes
canned tomatoes
2002
Tomatoes prepared or preserved otherwise than by vinegar or acetic acid.
These regulations shall apply to canned and powdered soups which are sold or manufactured for sale in Zimbabwe.
Coded list of objectives
X: For purposes n.e.s.
Description of the measure
Regulations on canned and powdered soups which are sold or manufactured for sale in Zimbabwe.
Reference of the measure
Art 4 (1)
Measure also domestic
Yes
Products affected by the measure.
Code
Product
Partial coverage
Partial coverage indication
Date in
Date out
2104.10.00
Soups and broths and preparations therefor
No
Description
4 (1) Soup, bouillon, consomme and powdered soup —
(a), shall be preserved, canned, dehydrated or cooked:A63
(b) may contain—
(i) meat, shellfish, pasta or vegetables;
(ii) salt; and
(iii) thickening/gelling agents, anti-caking agents, antioxidants, modified starches, emulsifiers, colours or other additions permitted by the *Food and Food Standards (Food Additives and Prohibited Substances) Regulations, SI 136/2001.
Applied by Zimbabwe on the entire world for 1604.11.10: Potted or tinned, 1604.11.90: Other, 1604.12.10: Potted or tinned, 1604.12.90: Other, 1604.13.10: Potted or tinned, 1604.13.90: Other, 1604.14.10: Potted or tinned, 1604.14.90: Other, 1604.15.10: Potted or tinned, 1604.15.90: Other, 1604.17.10: Potted or tinned, 1604.17.90: Other, 1604.19.10: Potted or tinned, 1604.19.90: Other, 1604.20.11: Of salt water potted or tinned, 1604.20.12: Of salt water, other than potted or tinned, 1604.20.19: Of fresh water, 1604.20.21: Potted or tinned, 1604.20.29: Other, 1604.20.90: Other, 1604.31.00: Caviar and 1604.32.00: Caviar substitutes
These regulations shall apply to all fish and fish products which are sold or manufactured for sale in Zimbabwe.
Coded list of objectives
X: For purposes n.e.s.
Description of the measure
(3) Fish paste shall be the paste consisting of not less than 70% of 1 or more kinds of fish that are fresh, cured or smoked and may contain filler, fish binder or monoglycerides as permitted by the *Food and Food Standards (Food Additives and Prohibited Substances) Regulations, SI136/2001;
Reference of the measure
Art 4(3)
Measure also domestic
Yes
Notes
The implementation date is not stated in the document received from the the NTM Manager. The above date was arbitrarily entered to allow registration of NTM onto the online system. This will be edited once the actual date is available
Applied by Zimbabwe on the entire world for 0305.10.10: Of salt water fish, 0305.10.90: Of fresh water fish, 0305.20.10: Of salt water fish, 0305.20.90: Of fresh water fish, 0305.31.10: Of salt water fish, 0305.31.90: Of fresh water fish, 0305.41.10: Of salt water fish, 0305.41.90: Of fresh water fish, 0305.42.00: Herrings (clupea harengus, clupea pallasii), 0305.43.10: Of salt water fish, 0305.43.90: Of fresh water fish, 0305.44.10: Of salt water fish, 0305.44.90: Of fresh water fish, 0305.51.00: Cod (gadus morhua, gadus ogac, gadus macrocephalus), 0305.59.10: Of salt water fish, 0305.59.90: Of fresh water fish, 0305.61.00: Herrings (clupea harengus, clupea pallasii), 0305.62.00: Cod (gadus morhua, gadus ogac, gadus macrocephalus), 0305.63.00: Anchovies (engraulis spp.), 0305.64.00: Tilapias (oreochromis spp.),catfish (pangasius spp., silurus spp., clarias spp., ictalurus spp.), carp (cyprinus carpio, carassius carassius, ctenopharyngodon idellus,hypophthalmichthys spp., cirrhinus spp.,mylopharyngodon piceus) eels (anquilla spp.), 0305.69.10: Of salt water fish, 0305.69.90: Of fresh water fish, 0305.71.00: Shark fins, 0305.72.10: Of salt water fish, 0305.72.90: Of fresh water fish, 0305.79.10: Of salt water fish and 0305.79.90: Of fresh water fish
These regulations shall apply to all fish and fish products which are sold or manufactured for sale in Zimbabwe.
Coded list of objectives
X: For purposes n.e.s.
Description of the measure
(6A) Hot smoked fish or hot smoked fish products shall be sufficiently cooked during the smoking process in order that they may be consumed without any further cooking.
(6B) Cold smoked fish or cold smoked fish products shall be processed at low temperature and shall require cooking before consumption.
(6C) Smoke-dried fish shall be cooked during the smoking process and shall be subsequently dried.
Reference of the measure
Art 4(6) (A), (B) and (C)
Measure also domestic
Yes
Notes
The implementation date is not stated in the document received from the the NTM Manager. The above date was arbitrarily entered to allow registration of NTM onto the online system. This will be edited once the actual date is available
Products affected by the measure.
Code
Product
Partial coverage
Partial coverage indication
Date in
Date out
0305.10.10
Of salt water fish
No
0305.10.90
Of fresh water fish
No
0305.20.10
Of salt water fish
No
0305.20.90
Of fresh water fish
No
0305.31.10
Of salt water fish
No
0305.31.90
Of fresh water fish
No
0305.41.10
Of salt water fish
No
0305.41.90
Of fresh water fish
No
0305.42.00
Herrings (clupea harengus, clupea pallasii)
No
0305.43.10
Of salt water fish
No
0305.43.90
Of fresh water fish
No
0305.44.10
Of salt water fish
No
0305.44.90
Of fresh water fish
No
0305.51.00
Cod (gadus morhua, gadus ogac, gadus macrocephalus)
No
0305.59.10
Of salt water fish
No
0305.59.90
Of fresh water fish
No
0305.61.00
Herrings (clupea harengus, clupea pallasii)
No
0305.62.00
Cod (gadus morhua, gadus ogac, gadus macrocephalus)
English
Français
