English
FrançaisNon-tariff Measures
Showing items 1781 to 1800 of 7642
-
Applied by South Africa on the entire world for 0206.21: -- Tongues
The measure came into effect on 09 September 2004
Non-Tariff Measure
- NTM classification
- A69: Other requirements relating to production or post-production processes not elsewhere specified
- Date when the measure came into force
- 09 September 2004
- Publication where the measure is specified
- Government Notice R. 791 (Government Gazette 26531) of 9 July 2004
- Regulation where the measure is specified
- Compulsory Specification For The Manufacture, Production, Processing and Treatment of Canned Meat Products
- Country/Region applying the measure
- South Africa
- The rationale of the measure
- This specification specifies requirements for the manufacture, production, processing and treatment of canned meat products intended for human consumption.
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 7.15.1 Preparation
Tongue shall be prepared from adequately cured tongues of food animals.
Tongue shall be neatly trimmed at the root end and shall be free from bone, epiglottis, external fat, glands, main arteries or veins and, in the case of ox tongue, skin. Tongue may be either precooked or cooked in the container or both. Ox tongue may be longitudinally cut and may be reduced (by cutting) only at the root end, if necessary for it to fit the container. Only one small additional loose portion of tongue may be added per container to make up mass. - Reference of the measure
- Regulation 7.15.1
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 0206.21 -- Tongues No - Description
- Tongue
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa for 1604.15: -- Mackerel, 1604.19.20: --- Horse-mackerel (TRACHURUS TRACHURUS), in airtight metal containers, not frozen, 1604.20.40: -- Other sardines (pilchards) (SARDINOPS SPP.), mackerel and horsemackerel (TRACHURUS TRACHURUS), in airtight metal containers and 1604.20.90: -- Other
The measure came into effect on 09 September 2004
Non-Tariff Measure
- NTM classification
- A69: Other requirements relating to production or post-production processes not elsewhere specified
- Date when the measure came into force
- 09 September 2004
- Publication where the measure is specified
- Government Notice R. 790 (Government Gazette 26530) Of 9 July 2004
- Regulation where the measure is specified
- Compulsory Specification For The Manufacture, Production, Processing And Treatment Of Canned Fish, Canned Marine Molluscs And Canned Crustaceans
- Country/Region applying the measure
- South Africa
- The rationale of the measure
- This specification covers the manufacture, production, processing, and treatment of canned fish, canned fish products, canned marine molluscs, canned marine mollusc products, canned crustaceans and canned crustacean products.
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 7.1.3.1 Preparation
Fins need not be removed but in the case of Maasbanker, the tough scutes and sharp dangerous
spines at the dorsal and anal fins shall be removed. - Reference of the measure
- Regulation 7.1.3.1
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 1604.15 -- Mackerel Yes Canned 1604.19.20 --- Horse-mackerel (TRACHURUS TRACHURUS), in airtight metal containers, not frozen No 1604.20.40 -- Other sardines (pilchards) (SARDINOPS SPP.), mackerel and horsemackerel (TRACHURUS TRACHURUS), in airtight metal containers Yes Canned Mackerel 1604.20.90 -- Other Yes canned snoek and similar types - Description
- Canned maasbanker (jack mackerel or horse mackerel), mackerel, canned snoek and similar types
Countries/Regions affected by the measure.
- Description
- All countries
-
Applied by South Africa on the entire world for 0306.12: -- Lobsters (Homarus spp.)
The measure came into effect on 04 September 2003
Non-Tariff Measure
- NTM classification
- A69: Other requirements relating to production or post-production processes not elsewhere specified
- Date when the measure came into force
- 04 September 2003
- Publication where the measure is specified
- Government Notice No. R. 978 (Government Gazette 25171) Of 4 July 2003
- Regulation where the measure is specified
- Compulsory Specification For Frozen Rock Lobster And Frozen Lobster Products Derived Therefrom
- Country/Region applying the measure
- South Africa
- The rationale of the measure
- This specification covers requirements for the handling, preparation, processing, packaging, freezing, storage and quality of frozen lobster tails, frozen whole lobster (cooked or raw) or any other frozen lobster product derived from lobsters of the families Palinuridae and Scyllaridae, and of the family Nephropidae (genera Homarus, Nephrops and Metanephrops, or any other species of lobster), intended for human consumption. It also covers requirements for factories and employees involved in the production.
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 4.5.2 A lobster shall be alive until immediately before being processed, when it shall be killed.
4.5.3 Lobsters shall be neatly and individually wrapped and neatly packed,and then frozen in accordance with 5.3. Alternatively, lobsters may be frozen and then glazed before being wrapped and packed.
4.6 Frozen whole cooked lobster
4.6.1 The requirements for purging that are applicable to frozen whole raw lobster shall apply
(see 4.5.1).
4.6.2 The requirements of 4.5.2 shall apply.
4.6.3 Immediately after being killed, the lobsters shall be cooked, rapidly cooled, scrubbed in cold fresh running water (that complies with all the requirements of 3.4.1) or sea water (that complies with all the requirements of 3.4.2), drained, graded where applicable, neatly and individually wrapped and neatly packed, and then frozen in accordance with 5.3. Alternatively, the product may be frozen and then glazed before being wrapped and packed. When graded, the lobsters in any one container shall be acceptably uniform in size.
4.6.4 After having been thawed, the product shall be such that it is consumable without further cooking.
Provided that they comply with the requirements of 4.4.2, lobsters may be held in a chilled condition while awaiting tail breaking and further processing. The conditions of chilling shall not be such as to affect deleteriously the odour, flavour, colour or appearance of the product.
4.7.1 Provided that they comply with the requirements of 4.4.2, lobsters may be held in a chilled condition while awaiting tailbreaking and further processing. The conditions of chilling shall not be such as to affect deleteriously the odour, flavour, colour or appearance of the product.
4.7.2 After the tails have been severed from the bodies, the gut shall be removed immediately in an hygienic manner and the tails very thoroughly washed to remove all traces of free blood. The washing shall be done in running water that complies with the requirements of 3.4.1 or 3.4.2, as relevant. Thereafter, the tails shall be graded where applicable, neatly and individually wrapped, neatly packed, and frozen without delay. Tails shall show no discoloration of whatever nature or origin. When it is necessary to hold the gutted, washed and graded tails under refrigeration awaiting final packing, the chilling of the tails shall begin immediately after gutting and washing, and the final freezing of the product shall start within 5 h of the beginning of the intermediate chilling. The nature and duration of the chilling shall be such as to not affect deleteriously the odour, flavour, colouror appearance of the product.
4.7.3 Whole lobster intended for the packing of tails shall not be subjected to intermediate freezing before further processing, but tails that have been properly gutted, washed, graded and individually wrapped maybe frozen as an intermediate step before final packing,mass adjustment and refreezing. Such tails may, with a view to repacking, mass adjustment and final freezing, be warmed (when necessary) in an acceptable way to allow separation of units,provided that the internal temperature of the tails does not rise above -7 ̊C - Reference of the measure
- Regulation 4.5.2, 4.5.3 , 4.6.4 , 4.7.1 , 4.7.2 and 4.7.3
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 0306.12 -- Lobsters (Homarus spp.) No - Description
- Lobsters
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa for 1604.14: -- Tunas, skipjack and bonito (Sarda spp.)
The measure came into effect on 09 September 2004
Non-Tariff Measure
- NTM classification
- A69: Other requirements relating to production or post-production processes not elsewhere specified
- Date when the measure came into force
- 09 September 2004
- Publication where the measure is specified
- Government Notice R. 790 (Government Gazette 26530) Of 9 July 2004
- Regulation where the measure is specified
- Compulsory Specification For The Manufacture, Production, Processing And Treatment Of Canned Fish, Canned Marine Molluscs And Canned Crustaceans
- Country/Region applying the measure
- South Africa
- The rationale of the measure
- This specification covers the manufacture, production, processing, and treatment of canned fish, canned fish products, canned marine molluscs, canned marine mollusc products, canned crustaceans and canned crustacean products.
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 7.1.4 Canned tuna, albacore and bonito
7.1.4.1 Preparation and presentation
The product shall be produced from pre-cooked tuna flesh from the species listed under 10.3.2.10. Tuna shall be presented as tuna meat preparation forms (unless it is described differently on the label) as per the following:
a) Solid:
Fish is cut into transverse segments that are placed in the can with their transverse cut ends parallel to the ends of the can. The proportion of free flakes or chunks shall not exceed 18 % of the drained mass of the container when determined in accordance with 11.5. The structure of the solid tuna meat shall be well defined and shall turn out of the can in a basically single portion.
b) Chunks:
A mixture of pieces of fish most of that have dimensions of not less than 12 mm in each direction and in that the original muscle structure is retained. The presence of pieces of flesh of that the dimensions are less than 12 mm shall not exceed 30 % of the drained mass when determined in accordance with 11.5.
c) Flakes:
A mixture of particles and pieces of flesh that have dimensions less than 12 mm in each direction but in which the muscular structure of the flesh is retained. The proportion of pieces of flesh of which the dimensions are less than 12 mm shall exceed 30 % of the drained mass of the container as determined in accordance with 11.5.
d) Grated or shredded:
A mixture of particles of fish that have been reduced to a reasonable uniform size in that particles are discrete and do not comprise a paste.
e) Tuna with vegetables andlor fruit andlor cereals:
The tuna component shall be in the form of flakes or shredded and the colour shall be light as required in 7.1.4.2.
f) Other presentations:
Any other presentation shall be permitted provided that it is sufficiently distinctive from the forms of presentation or preparation laid down in 7.1.4.1, meets all other requirements of this specification and is adequately described on the label to avoid confusing or misleading the consumer. - Reference of the measure
- Regulation 7.1.4.1
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 1604.14 -- Tunas, skipjack and bonito (Sarda spp.) Yes Canned tuna, albacore and bonito - Description
- Canned tuna, albacore and bonito
Countries/Regions affected by the measure.
- 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
- A69: Other requirements relating to production or post-production processes not elsewhere specified
- 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
- 44.(1) Thermo-control records must be available on request by the provincial executive officer or national executive officer.
(2)Checks must be done according to the requirements of the Hygiene Management System in practice
Hygiene Management System (HMS)
49. The owner of an abattoir must -
(a) provide the provincial executive officer with a documented Hygiene Management System containing detailed information on control measures or programmes required to monitor identified control points, including the methods of monitoring or checking these control points, for approval;
{b) provide relevant records of observations, checks, measurements or results;
(c) provide sampling programmes for laboratory analyses, as well as names of laboratories to do the required analyses;
(d) provide written accounts of decisions relating to corrective actions when taken; and
(e) assess the hygiene status of the abattoir by means of the Hygiene Assessment System (HAS) and provide results to the provincial executive officer for verification as frequently as he or she may require.
Document management system
50. A document management system must provide for -
(a) the retrieval of documents relating to an identified slaughter batch;
(b) the recording of each slaughter batch containing information regarding date of slaughter, species slaughtered, mass, quantities, identification and destination for carcasses as well as cut meat; and
(c) a documented product recall procedure approved by the provincial executive officer.
Schematic plan of abattoir
51. The owner must prepare an updated schematic plan of the abattoir to include details of -
(a) all the different areas on each level;
(b) all the different rooms in each area identified, indicating the process or operation including the capacities or rates of operation that take place in such rooms;
(c) the flow of the product;
(d) ancillary structures on the premises;
(e) the required temperature as well as the capacity of each room where temperature is controlled;
(f) the different ablution facilities for workers in clean and dirty areas as well as the personnel entrances to the different areas;
(g) all entrances to rooms, areas and building; and
(h} boundaries, indicating entrances and exits to and from premises.
Flow diagram of slaughter process
52. The owner must prepare a flow diagram of the slaughter process which must include -
(a) all steps involved in the process, including delays during or between steps, from receiving of the animals to placing of the end product on the market; and
(b) details and technical data including equipment layout and characteristics, sequence of all steps, technical parameters of operations, flow of products, segregation of clean and dirty areas, hygienic environment of the abattoir, personnel routes and hygienic practices, product storage and distribution procedures.
Potential hazards
53. The owner must prepare a list of all potential biological, chemical or physical hazards that may occur at each step of the process, including -
(a) unacceptable contamination or recontamination of a biological, chemical or physical nature;
(b) unacceptable survival or multiplication of pathogenic micro-organisms; and
(c) unacceptable production or persistence of toxins or other undesirable products of microbial metabolism.
Prevention of hazards
54. The owner must prepare written hygiene management programmes (HMP) for approval by the provincial executive officer, to prevent, eliminate or reduce hazards mentioned in regulation 53 to acceptable levels and must -
(a) ensure that management programmes for each hazard is implemented;
(b) establish critical limits for control points;
(c) establish a monitoring or checking system for each control point; and
(d) prepare written corrective actions that must be taken without hesitation when a deviation is observed and such corrective action must specify -
(i) the persons responsible to implement the corrective action;
(ii) the means and action required for each hazard;
(iii) the action to be taken with regard to the meat having been processed during the period when the process was out of control; and
(iv) that a written record of measures taken must be kept.
Hygiene Management Programmes (HMP)
55. The owner of an abattoir must implement -
(a) a HMP for ante-mortem inspection, including control measures to -
(i) ensure that all animals which for some reason or other cannot be processed into safe meat are identified and handled in accordance with Part VIII;
(ii) identify animals with diseases and conditions of which symptoms may not be visible during post-mortem meat inspections;
(iii) identify animals with zoonotic diseases;
(iv) identify animals with highly contagious diseases or diseases controlled under the Animal Health Act, 2002 (Act No. 7 of 2002); and
(v) identify animals that pose a high contamination risk, such as those with septic conditions or animals that are excessively soiled; and
(vi) ensure that injured animals in obvious pain are presented for emergency slaughter or preferential slaughter without undue delay
(b) a HMP for slaughter and dressing, including -
(i) control measures (CM) to ensure that no contamination of meat and edible products occur from -
(aa) the external surface of the animal slaughtered;
(bb) wind and dust;
(cc) the contents of hollow organs;
(dd) persons working with edible products; or (ee) contact with unclean objects;
(ii) slaughter and dressing procedures which must limit any contamination to the absolute minimum;
(iii) training of all workers in correct slaughter techniques including principles of hygiene practices which must be monitored;
(iv) a programme for the daily checking of carcasses for soiling to provide for regular checking of a representative sample of carcasses throughout the day on a random basis and to determine the levels of contamination of carcasses;
(c) a HMP for meat inspection, in terms of which the supervisory registered meat inspector (SMI) assisted by the registered veterinarian must monitor meat inspection by means of implementation of written control measures to ensure -
(i) that meat inspection is done according to Part VI;
(ii) the competency of the meat inspectors and meat examiners;
(iii) the personal hygiene of the meat inspectors and meat examiners;
(iv) that heads, red and rough offal are correlated to the carcasses of origin;
(v) the security of detained carcasses and organs:
(vi) the security of provisionally passed carcasses and organs;
(vii) the security of the stamp of approval;
(viii) the security of condemned material;
(ix) the implementation of standard operational procedures (SOP's) for - (aa) emergency slaughter;
(bb) preferential slaughter;
(cc) provisional slaughter;
(dd) slaughter of cattle which have reacted positively to Brucellosis and Tuberculosis tests done on the farm and branded with the "C" and 'T' brand marks;
(ee) dirty animals; and
(ff) dropped meat;
(d) a HMP for personal hygiene of workers in terms of which -
(i) a general code of conduct, approved by a registered inspector, for personnel and in particular for workers who come into direct contact with meat and edible products, must be available;
(ii) a training programme, as well as registers of attendance, for all personnel to apply the principles of the code of conduct referred to in subparagraph (i) must be available; and
(iii) records of surveillance and supervision including records of disciplinary action in cases of repetitive misconduct or non-compliance must be available;
(e) a HMP for medical fitness of workers in terms of which -
(i) records of initial medical certification that workers are fit to work with meat and edible products, prior to employment, must be available; and
(ii) records of daily fitness checks, including corrective actions applied in cases of illness and injury, must be available;
(f) a HMP for the temperature of water in sterilizers and maintenance of sterilizers in terms of which control measures to ensure the continuous availability and accessibility of sterilizers in good working order at water temperatures of 82 °C, including registers for daily checks indicating frequency of checks as well as corrective action procedures in cases of non- compliance, must be available;
(g) a HMP for the availability of liquid soap and soap dispensers. toilet paper. and disposable towels, in terms of which control measures to ensure the continuous availability and accessibility of liquid soap and soap dispensers for hand-washing purposes, toilet paper and disposable towels at pre-identified points must be available;
(h) a HMP for sanitation and continuous cleaning including a cleaning schedule providing -
(i) a fist of all the areas to be cleaned;
(ii) a list of all the rooms that have to be cleaned within every area;
(iii) the name of the person responsible for the cleaning of each area, section or room;
(iv) for each room within a particular area. a detailed description of the cleaning of each structure, including -
{aa) the frequency of cleaning;
(bb) step by step methods of cleaning;
(cc) data of the chemicals which are used, such as registration data, safeness, dilutions. application prescriptions;
(dd) the correct application of the detergents such as dilution, temperatures and contact times;
(ee) the rinsing off of applied chemicals; and
(ff) the results to be obtained as an objective of the cleaning programme;
(v) an addendum for each room in which the cleaning of each structure must be described in detail including aspects such as method, frequency and target results;
(vi) for the training of cleaning teams in the execution of these programmes;
(vii) for control over the storage of detergents to prevent contamination of edible products;
(viii) a detailed description for continuous cleaning on the processing line during processing, which must include -
(aa) a list of all the actions in this programme including the cleaning of moving equipment and crates; and
(bb) a step by step description of each action;
(ix) for these programmes to be approved by a registered inspector; and
(x) for laboratory checks as control of effectiveness of the cleaning programmes to be instituted and documented;
(i) a HMP for availability and quality of water in terms of which -
(i) the owner of the abattoir must account for the source of water supply and the status of such water;
(ii) the owner must be able to demonstrate the water distribution system within the abattoir and provide an updated schematic plan of the water distribution on the premises;
(iii) a sampling programme must be followed to ensure that all outlets, including water hoses are checked on a repeated consistent basis within an allotted period of time, and the sampling procedure must be described; and
(iv) the owner is responsible to ensure that water used in the abattoir is potable and that records of microbiological and chemical water test results are available;
(j) a HMP for vermin control in terms of which the owner of the abattoir must provide a written control programme for each vermin type for approval by the provincial executive officer, and such programme must include -
(i) schematic drawings indicating the position of bait stations;
(ii) a poison register, including specifications for the use of different poisons; and
(iii) training programmes for persons working with poisons;
(k) a HMP for waste disposal, including condemned material, in terms of which -
(i) the owner of the abattoir must provide a written control programme for the removal of each different category of waste material including general refuse removal for approval by the provincial executive officer; and
(ii) security arrangements to prevent condemned material from entering the food chain must be described;
{I) a HMP for in contact wrapping and packing materials in terms of which -
(i) the owner of the abattoir must provide a written control programme addressing the suitability as well as the storage and handling of all in contact wrapping and packing material;
(ii) control measures to prevent contamination in store rooms must be provided; and
(iii) control measures to prevent contamination of wrapping materials must be provided;
(m) a HMP for maintenance, providing for the owner of the abattoir to provide a document addressing the routine maintenance of all equipment and structures; and
(n) a HMP for thermos control in terms of which -
(i) a plan must be provided that indicates the layout of all the chillers, freezers and processing rooms where temperature control of the rooms is required including -
(aa) each temperature controlled room or area; (bb) the number of the room or area;
(cc) the temperature requirement of each room; and (dd) the throughput of each room;
(ii) each room must be equipped with a recording thermograph, or equivalent means of monitoring and recording must be used, that indicates the temperature measurements in the room on a continuous basis;
{iii) the graphs or data must provide the actual time and temperature as well as the correct date;
(iv) annual calibration and certification to this effect must be available;
(v) records in respect of regular testing of digital thermographs and meters against a certified fluid in glass thermometer, done by the owner, must be available;
(vi) placing of the thermo-sensors within a room must be representative of the temperature in that room;
(vii) if a centralized computer system is used for this purpose all the relevant temperatures must be recorded on an ongoing basis at least every 30 minutes;
(viii) the temperature status of every room must be checked at least every 12 hours by the owner to ensure maintenance of temperatures and all deviations must be accounted for;
(ix) checks by the owner must be recorded on the temperature control records;
(x) any deviations from the required temperature must receive immediate corrective attention;
{xi) the hygiene manager must be notified immediately in every case where a temperature breakdown has occurred;
{xii) records must be available for inspection by the national executive officer or provincial executive officer; and
(xiii) the hygiene manager must indicate daily control checks by way of signature on the records
HYGIENE REQUIREMENTS FOR PERSONS ENTERING ABATTOIRS
[Section 11{1){f)]
Visitors entering an abattoir
56. All persons entering an abattoir including management, visitors and maintenance personnel must be issued, by the owner, with clean suitable protective clothing complying to sub regulation 59(1).
Medical records of employees
57.(1) Before employment at an abattoir or its cutting plant, medical certification must confirm that a person is -
(a) healthy and physically able to work as a meat handler; and
(b) not a carrier of, or suffering from, a communicable disease.
(2) all medical records pertaining to medical examinations and daily fitness checks must be available to the provincial executive officer or the registered inspector.
Health checks
58.The owner must ensure that all personnel -
(a) are examined daily, before starting work, for adverse health conditions such as suppurating abscesses, sores, cuts and abrasions which may pose a food safety risk, and persons so affected may not work with edible products unless such conditions are covered with a firmly secured waterproof dressing so that the risk of contamination is excluded; and
(b) who were ill for three days or longer, present medical certificates to indicate that they are now fit to handle foodstuffs.
Protective clothing
59.(1)Protective clothing must be light colored, clean, in good repair and must include safety hats, hair nets, beard nets, head and shoulder capes, white gumboots and safety boots compliant with hygiene requirements and waterproof aprons as required by the work situation.
(2) At the start of each working day or shift, the owner must provide personnel with protective clothing.
(3) The owner must ensure that such clean protective clothing is stored and handled so that it does not make contact with private clothes.
(4) Private clothes must be kept in a locker that is reserved for that purpose only.
(5) Protective clothing must be changed or cleaned when it becomes contaminated by obnoxious matter or becomes dirty.
(6) The workers in the clean and dirty areas must wear distinctive protective clothing, respectively.
(7) Protective clothing must completely cover all personal clothing.
(8) Personnel may change into protective clothing only in appropriate change rooms and items of protective clothing left in the abattoir working areas may only be placed or hung in areas designated for these items.
(9) Personnel may not sit or lie on the ground in their protective clothing during rest periods and may never wear protective clothing outside the premises.
(10) The abattoir owner must provide laundry facilities or make use of a laundry service and personnel must not be allowed to take protective clothing home to be washed.
Injuries
60.(1) All cuts and. minor injuries must be covered with a durable waterproof dressing, surgical gloves or rubber finger guards.
(2} Personnel must immediately report any injury to the owner.
Showering and washing of hands
61. Personnel who handle foodstuffs must -
(a) shower before assuming duties; and
(b) wash hands and forearms with a liquid germicidal soap and running water immediately after they become soiled or after having used a toilet or when entering a working area.
Prohibitions
62. (1}Jewellery, including traditional objects, may not be worn in an area where edible products are handled.
(2) Fingernails must be short, clean and free of nail varnish.
(3) Eating, drinking or using or handling tobacco are not allowed in any area where meat is handled.
(4) Drugs, liquor or any intoxicating substance may not be brought into any part of the premises and a drugged or intoxicated person may not be allowed to enter any part of a meat handling plant
(5) Personnel must refrain from any contaminatory actions.
Training
63.All personnel must be trained in hygiene procedures and personal hygiene matters by the owner, and training records must be kept.
81. (1) All "dead on arrival" and "dead in pen" animals must be disposed of as condemned material in terms of Part VIII.
(2) Prior to flaying or cutting up for disposal or inspection of such animals, a blood smear to rule out the possibility of Anthrax is required.
(3) No dead or dying animal may be brought into the abattoir premises, unless it is part of a consignment of healthy animals, or may be removed from the abattoir premises.
(4) No carcass or part thereof that has been condemned may be brought into any part of the abattoir containing edible products.
(5) It is the owner's choice to have a post mortem inspection done except where required by a registered inspector or where a controlled disease under the Animal Health Act, 2002 (Act No. 7 of 2002), is suspected in which case a state veterinarian must be notified.
(6) The place and method of flaying dead animals for the purpose of regaining skins must be done according to a protocol approved by the provincial executive officer.
Quarantine
82. (1) All animals suffering from a controlled disease contemplated in the Animal Health Act, 2002 (Act No.7 of 2002), must be moved to the abattoir under cover of a "red cross" permit issued by a state veterinarian at the farm and the arrival of the consignment at the abattoir must be confirmed to such state veterinarian.
{2) If an animal is suffering from or is suspected of suffering from a controlled disease contemplated in the Animal Health Act, 2002 (Act No.7 of 2002), or if any animal has tested positive on the farm for brucellosis or tuberculosis and bears a C or T brand mark, and is not accompanied by a "red cross" permit, a state veterinarian of the Provincial Directorate: Veterinary Services, in whose area the abattoir is situated, must be notified immediately.
(3) In the event of an abattoir being declared a prohibited or restricted area under the Animal Health Act, 2002 (Act No.7 of 2002), the provincial executive officer may instruct the owner to slaughter an animal under conditions laid down by that officer.
(4) Vehicles that transported animals suffering from a controlled disease must be washed and disinfected as determined by a state veterinarian before leaving the abattoir premises - Reference of the measure
- Part II C Section 44, Part III 49-55, PartIV 56-63, Part VI A section 81 & 82
- 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 1604.11: -- Salmon
The measure came into effect on 09 September 2004
Non-Tariff Measure
- NTM classification
- A69: Other requirements relating to production or post-production processes not elsewhere specified
- Date when the measure came into force
- 09 September 2004
- Publication where the measure is specified
- Government Notice R. 790 (Government Gazette 26530) Of 9 July 2004
- Regulation where the measure is specified
- Compulsory Specification For The Manufacture, Production, Processing And Treatment Of Canned Fish, Canned Marine Molluscs And Canned Crustaceans
- Country/Region applying the measure
- South Africa
- The rationale of the measure
- This specification covers the manufacture, production, processing, and treatment of canned fish, canned fish products, canned marine molluscs, canned marine mollusc products, canned crustaceans and canned crustacean products.
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 7.1.6 Canned salmon
7.1.6.1 Preparation and presentation
Canned salmon shall be prepared from fresh or frozen raw material of salmon species listed in 10.3.2.12. The heads including the gills, viscera including the roe, tails, fins, loose scales, milt and blood shall be removed. Damaged or discoloured flesh, bruises or wounds shall be cut away.
Canned salmon shall consist of sections of fish that are cut transversely and in equal lengths and that are filled vertically into the can. The sections shall be packed in the container so that the cut surfaces are approximately parallel with the ends of the container and the skins parallel to the wallsof the container.
Any other presentation may be permitted provided that it
a) is sufficiently distinctive from the form of presentation laid down above,
b) meets all other requirements of the specification, and
c) is adequately described on the label to avoid confusing or misleading the consumer.
7.1.6.2 Drained mass
When determined in accordance with 11.5 the drained mass shall be as follows:
a) be not less than 70 % when fish units are cut into cutlets or middle cuts; and
b) be not less than 60 % of the d.n.m. in case of fish fillets packed in shallow flat cans. - Reference of the measure
- Regulation 7.1.6
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 1604.11 -- Salmon Yes Canned - Description
- Canned salmon
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa for 1602: Other prepared or preserved meat, meat offal or blood.
The measure came into effect on 09 September 2004
Non-Tariff Measure
- NTM classification
- A69: Other requirements relating to production or post-production processes not elsewhere specified
- Date when the measure came into force
- 09 September 2004
- Publication where the measure is specified
- Government Notice R. 791 (Government Gazette 26531) of 9 July 2004
- Regulation where the measure is specified
- Compulsory Specification For The Manufacture, Production, Processing and Treatment of Canned Meat Products
- Country/Region applying the measure
- South Africa
- The rationale of the measure
- This specification specifies requirements for the manufacture, production, processing and treatment of canned meat products intended for human consumption.
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 7.17.1 .1 Meat paste and potted meat
Meat paste and potted meat shall be prepared from meat, with or without edible offal (see 7.17.2), that has been so comminuted as to form a spreadable paste, with or without the addition of tomato, starchy (farinaceous) material, and other acceptable ingredients. Bone shall not be used in any form in the product other than in chicken paste and similar pastes derived from dressed whole poultry, in which milled bone may be present, provided that it does not detract from the quality in any way and that bone content in the end product is not in excess of the bone-to-flesh ratio that naturally exists in dressed whole poultry.
7.17.1.2 Chopped meat
Chopped meat shall be cured and prepared as a solid pack of chopped meal which may contain a maximum of 5 % starchy (farinaceous) material, calculated as starch. Soya and other non-meat proteinaceous material shall not be added to the product.
7.17.2 Edible offal (see 12.1.2.5 and 12.1.2.6)
Where edible offal is used in the manufacture of the product, its nature and species origin shall be declared in the title of the product. - Reference of the measure
- Regulation 7.17.1 and 7.17.2
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 1602 Other prepared or preserved meat, meat offal or blood. Yes Meat paste, poaed meat and chopped meat - Description
- Meat paste, poaed meat and chopped meat
Countries/Regions affected by the measure.
- Description
- All countries
-
Applied by South Africa for 1604.20.90: -- Other
The measure came into effect on 09 September 2004
Non-Tariff Measure
- NTM classification
- A69: Other requirements relating to production or post-production processes not elsewhere specified
- Date when the measure came into force
- 09 September 2004
- Publication where the measure is specified
- Government Notice R. 790 (Government Gazette 26530) Of 9 July 2004
- Regulation where the measure is specified
- Compulsory Specification For The Manufacture, Production, Processing And Treatment Of Canned Fish, Canned Marine Molluscs And Canned Crustaceans
- Country/Region applying the measure
- South Africa
- The rationale of the measure
- This specification covers the manufacture, production, processing, and treatment of canned fish, canned fish products, canned marine molluscs, canned marine mollusc products, canned crustaceans and canned crustacean products.
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 7.1.7 Canned hake, cod, kabeljou and similar types
7.1.7.1 Preparation and presentation
The product may be smoked and shall be prepared from fresh or frozen raw material from which the heads, viscera including the roe, tails, fins, loose scales, milt and blood shall be removed. All visible parasites and unsightly bruises and wounds shall be removed. The product shall consist of sections of whole fish that are cut transversely and in equal lengths and that are filled vertically into the can. Fillet or fillet portions may be packed. Any presentation that is adequately described on the label so as to avoid confusing or misleading the consumer may be permitted. The product shall be free from hard bones that may hurt the palate and that may be an indication of insufficient heat processing. Backbones present on cross cuts shall only be present as an integral part of the cut section of the fish and shall not appear separated from the muscular structure.
7.1.7.2 Drained mass
The drained mass, when determined in accordance with 11.5, shall be not less than 70 % of the d.n.m. in the case of transversely cut sections of the whole fish packed vertically; and 60 % of the d.n.m in the case of fillets and fillet portions packed in shallow flat cans. - Reference of the measure
- Regulation 7.1.7.1
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 1604.20.90 -- Other Yes Canned hake, cod, kabeljou and similar types - Description
- Canned hake, cod, kabeljou and similar types
Countries/Regions affected by the measure.
- Description
- All countries
-
Applied by South Africa on the entire world for 1604: Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs.
The measure came into effect on 09 September 2004
Non-Tariff Measure
- NTM classification
- A69: Other requirements relating to production or post-production processes not elsewhere specified
- Date when the measure came into force
- 09 September 2004
- Publication where the measure is specified
- Government Notice R. 790 (Government Gazette 26530) Of 9 July 2004
- Regulation where the measure is specified
- Compulsory Specification For The Manufacture, Production, Processing And Treatment Of Canned Fish, Canned Marine Molluscs And Canned Crustaceans
- Country/Region applying the measure
- South Africa
- The rationale of the measure
- This specification covers the manufacture, production, processing, and treatment of canned fish, canned fish products, canned marine molluscs, canned marine mollusc products, canned crustaceans and canned crustacean products.
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 7.1.8 Curried fish and pickled fish
7.1.8.1 Preparation and presentation
The product preparation and presentation shall be as discussed in 7.1.711. Fish portions may be dipped in flour, batter or other suitable coating and may be pre-cooked, pre-fried or pre-baked. The product is packed with curry sauce containing at least a mass fraction of 5 % onions in the case of pickled fish.
7.1.8.2 Drained mass
7.1.8.2.1 Curried fish
The washed mass of all solid components in curried fish product shall be not less than 50 % of the d.n.m. In case of a battered (or breaded) product, the fish and batter content shall be not less than 45 % of the d.n.m.
7.1.8.2.2 Pickled fish
The washed mass of all solid components shall be not less than 50 % of the d.n.m. and the mass of the fish core content shall be not less than 35 % of the d.n.m. on condition that at least 5 % of the d.n.m. consists of onions. A fish core content of 40 % is required where less than 5 % onions are used.
7.1.8.3 Absence of particular defects
Where fish units are covered in batter, the batter shall not separate excessively from fish units or crumble to form an excessive amount of sediment in the can. Where onions are present, they shall not be abnormally dark or discoloured. The surfaces of fish ends shall not be abnormally dark discoloured. There shall be no dark discoloured oil in the packing medium. - Reference of the measure
- Regulation 7.1.8.1
- 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 Curried fish and pickled fish - Description
- Curried fish and pickled fish
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa on the entire world for 1604.13: -- Sardines, sardinella and brisling or sprats and 1604.16: -- Anchovies
The measure came into effect on 09 September 2004
Non-Tariff Measure
- NTM classification
- A69: Other requirements relating to production or post-production processes not elsewhere specified
- Date when the measure came into force
- 09 September 2004
- Publication where the measure is specified
- Government Notice R. 790 (Government Gazette 26530) Of 9 July 2004
- Regulation where the measure is specified
- Compulsory Specification For The Manufacture, Production, Processing And Treatment Of Canned Fish, Canned Marine Molluscs And Canned Crustaceans
- Country/Region applying the measure
- South Africa
- The rationale of the measure
- This specification covers the manufacture, production, processing, and treatment of canned fish, canned fish products, canned marine molluscs, canned marine mollusc products, canned crustaceans and canned crustacean products.
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 7.1.9 Canned salted or salt cured/dried anchovies or sardines
7.1.9.1 Preparation, preservation and presentation
The fish shall be salted or salt cured before canning. The product may be preserved by salt and chilled storage (below 5 "C) or by pasteurization or heat processing to render it shelf stable. When presented as fillets, the backbones shall be removed. The product may be presented as whole fish, headed and gutted fish, flat or rolled fillets or any presentation fitting the description on the label.
Garnish may be used and the product may be packed dry with salt, salted in own juices, in a salt pickle or in oil. Units in flat shallow containers shall be packed to avoid void spaces between units and units and the container.
7.1.9.2 Drained mass
When the drained mass is determined in accordance with 11.5, the fish and garnish content shall be at least 70 % of the d.n.m.
7.1.9.3 Absence of particular defects
Fillets shall not have dangerous protruding bones that can hurt the palate or throat. Fish units shall be firm and not mushy, slimy, mealy or disintegrating. There shall be no indication of mould or halophilic discolouration of units. Units shall be reasonably uniform in size unless described otherwise. - Reference of the measure
- Regulation 7.1.9.1
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 1604.13 -- Sardines, sardinella and brisling or sprats Yes Canned salted 1604.16 -- Anchovies Yes salt curedldried anchovies - Description
- Canned salted or salt curedldried anchovies or sardines
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa on the entire world for 1604: Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs.
The measure came into effect on 09 September 2004
Non-Tariff Measure
- NTM classification
- A69: Other requirements relating to production or post-production processes not elsewhere specified
- Date when the measure came into force
- 09 September 2004
- Publication where the measure is specified
- Government Notice R. 790 (Government Gazette 26530) Of 9 July 2004
- Regulation where the measure is specified
- Compulsory Specification For The Manufacture, Production, Processing And Treatment Of Canned Fish, Canned Marine Molluscs And Canned Crustaceans
- Country/Region applying the measure
- South Africa
- The rationale of the measure
- This specification covers the manufacture, production, processing, and treatment of canned fish, canned fish products, canned marine molluscs, canned marine mollusc products, canned crustaceans and canned crustacean products.
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 7.1 .1 0 Canned fish for bulk catering and re-manufacturing purposes
7.1.10.1 Preparation and presentation
Except for texture, uniformity of unit size, and the permissible presence of cross-filled units and turbidity in brine or in other packing medium, fish for bulk catering and re-manufacturing purposes shall comply with the requirements of this specification. Units may be packed with the tails intact; the heads and guts (viscera) however shall be removed. It may be a solid--pack or contain packing medium. It shall be labelled to disclose its true nature, with the name of the fish used being declared.
In the case of catering packs in a packing medium such as tomato, the packing medium shall be dispersed through the pack to cover almost all the fish units.
7.1.10.2 Drained mass
The drained mass, when determined in accordance with 11.5, shall be not less than 70 % of the d.n.m. - Reference of the measure
- Regulation 7.1.10.1
- 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 for bulk catering and re-manufacturing purposes - Description
- Canned fish for bulk catering and re-manufacturing purposes
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa on the entire world for 1604: Prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs.
The measure came into effect on 09 September 2004
Non-Tariff Measure
- NTM classification
- A69: Other requirements relating to production or post-production processes not elsewhere specified
- Date when the measure came into force
- 09 September 2004
- Publication where the measure is specified
- Government Notice R. 790 (Government Gazette 26530) Of 9 July 2004
- Regulation where the measure is specified
- Compulsory Specification For The Manufacture, Production, Processing And Treatment Of Canned Fish, Canned Marine Molluscs And Canned Crustaceans
- Country/Region applying the measure
- South Africa
- The rationale of the measure
- This specification covers the manufacture, production, processing, and treatment of canned fish, canned fish products, canned marine molluscs, canned marine mollusc products, canned crustaceans and canned crustacean products.
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 7.1.11 Canned minced fish
7.1 .I 1.1 Preparation and presentation
The product shall not consist out of a mixture of fish species unless this is conspicuously declared in the name of the product.
Except for requirements rendered inapplicable by the nature of the pack, canned minced fish shall comply with the requirements of this specification.
Except that damaged fish units may be permitted, the raw fish used shall comply with this specification. The product shall be prepared from the body parts of fish without the heads and viscera. The bone to flesh ratio shall practically be the same that occurs in middle cut pieces of fish. Excessive tail-end pieces and scales shall be not used. Pieces of the head, gills, gut, intestines or its contents or other unsuitable or any unsound fish parts shall not be used.
It shall be labelled to disclose its true nature, and the name of the fish used shall be declared in the name of the product and in the list of ingredients.
7.1 .I 1.2 Absence of certain particular defects
When determined in accordance with 11.16, the product shall not contain more than 5 % starch. The product shall have a uniform minced texture where the flesh has been reduced to a uniform size in that particles are discrete and do not comprise of a paste or an emulsified texture. The product shall not contain large pieces of fish. It shall not contain a large amount of denatured protein or honeycombing. The texture shall not be soggy or watery. It shall not have a gritty texture due to the presence of an abnormally high amount of bone pieces or a high amount of scales or any other added ingredients that cause grittiness in the product. The texture shall not be extremely
closed and excessively compact or doughy.
The product shall not contain an excessive amount of exuded aqueous material. It shall be practically free from other exuded matter such as starch and protein. Upon removal out of the container, the product shall retain essentially the shape of the container without falling apart and shall practically be free from excessive surface cavities that affect its appearance.
The product shall have an acceptable uniform colour. The colour of the product shall not be abnormally dark due to excessive amounts of skin pigment and tail-ends. It shall be practically free from discolouration on the surface due to oxidation. The product shall be free from discolouration such as metal soiling or scorching. The product shall be free from fish eyeballs. Green feed, gut or pieces of gut shall be absent.
The odour and flavour of the product shall be characteristic of the fresh product and bitter or scorched flavours and odours shall be absent. - Reference of the measure
- Regulation 7.1.11.1 paragraph 4
- 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 minced fish - Description
- Canned minced fish
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa for 1604.20.90: -- Other
The measure came into effect on 09 September 2004
Non-Tariff Measure
- NTM classification
- A69: Other requirements relating to production or post-production processes not elsewhere specified
- Date when the measure came into force
- 09 September 2004
- Publication where the measure is specified
- Government Notice R. 790 (Government Gazette 26530) Of 9 July 2004
- Regulation where the measure is specified
- Compulsory Specification For The Manufacture, Production, Processing And Treatment Of Canned Fish, Canned Marine Molluscs And Canned Crustaceans
- Country/Region applying the measure
- South Africa
- The rationale of the measure
- This specification covers the manufacture, production, processing, and treatment of canned fish, canned fish products, canned marine molluscs, canned marine mollusc products, canned crustaceans and canned crustacean products.
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 7.1.13 Canned kedgeree and canned smoorfish
Preparation and presentation
The product shall be prepared from species of fish flesh suitable for the purpose. The product shall not contain a mixture of fish species unless this fact is conspicuously declared in the name of the product. The trimmed and cleaned fish shall be pre-cooked before flaking and only light-coloured flesh shall be used. Where possible bones shall be removed and no hard bones may remain in the final product. No dark discoloured fish or vegetables shall be present.
When determined in accordance with 13.1, the protein nitrogen content derived from the fish flesh of kedgeree shall be not less than 1,3 % by mass. Kedgeree may contain cereal, other starchy material, egg, other ingredients and garnish.
When determined in accordance with 13.1, the protein nitrogen content derived from the fish flesh of smoorfish shall be not less than a mass fraction of 1,5 %. The remainder of the contents shall be vegetables or cereals or both, or other ingredients. - Reference of the measure
- Regulation 7.1.13 paragraph 1
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 1604.20.90 -- Other Yes Canned kedgeree and canned smoorfish - Description
- Canned kedgeree and canned smoorfish
Countries/Regions affected by the measure.
- Description
- All countries
-
Applied by South Africa on the entire world for 2309.90.92: --- Other
The measure came into effect on 09 September 2004
Non-Tariff Measure
- NTM classification
- A69: Other requirements relating to production or post-production processes not elsewhere specified
- Date when the measure came into force
- 09 September 2004
- Publication where the measure is specified
- Government Notice R. 790 (Government Gazette 26530) Of 9 July 2004
- Regulation where the measure is specified
- Compulsory Specification For The Manufacture, Production, Processing And Treatment Of Canned Fish, Canned Marine Molluscs And Canned Crustaceans
- Country/Region applying the measure
- South Africa
- The rationale of the measure
- This specification covers the manufacture, production, processing, and treatment of canned fish, canned fish products, canned marine molluscs, canned marine mollusc products, canned crustaceans and canned crustacean products.
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 7.1.16 Fish paste, fish pate and fish spread
7.1 .I 6.1 Preparation, preservation and presentation
For purposes of this specification fish paste, pate and spread shall be deemed to include paste containing the edible flesh of crustaceans or molluscs either as major or minor ingredient.
The product shall be prepared from clean, sound fish, fresh or preserved, that has been comminuted to form a smooth, spreadable paste or in the case of a spread may contain coarse pieces. It may contain tomato, prepared vegetable material, starchy material, salt, spices, milk powder, fat, or oil of vegetable or fish origin, seasoning and flavouring substances, and other acceptable ingredients. Head or head parts of the fish, the gills, intestines or intestines contents, cartilage or other unsuitable or any unsound parts shall not be used.
Unless the salt concentration is adequate to preserve it, the product shall be processed by heat to ensure preservation.
The texture of the product shall be well bodied but readily spreadable without being watery or excessively soggy. It shall have a smooth textured appearance without being emulsified.
The prodcct shall be free from separated fat starch, denatured protein or aqueous material. Discolouration other than slight surface discolouration due to oxidation, shall not be present.
There shall not be indications of inadequate mixing of ingredients. The texture shall be homogeneous throughout the contents of the container without separation of the components or tendency to separate the components. The contents of the container shall be reasonably free from air bubbles. Large void cavities shall be not present.
When examined in accordance with 11.10, it shall be free from sandiness, grittiness or palpable pieces of bone or shell particles.
The product shall be free from clots of materials such as clots of cereals or other inadequately mixed portions of ingredients or other abnormalities such as specks and stained areas.
7.1.16.2 Fish protein nitrogen content
When determined in accordance with 13.1, the protein nitrogen content derived from the fish flesh shall be not less than a mass fraction of 2 %. When determined in accordance with 13.2, the starch content of the product shall not be more than a mass fraction of 6 %.
Where the product is described as a spread with vegetables and/or fruit, the protein nitrogen content of the fish flesh, as determined in accordance with 13.1 shall be not less than a mass fraction of 0,7 %. - Reference of the measure
- Regulation 7.1.16.1 paragraph 3
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 2309.90.92 --- Other Yes Fish protein nitrogen content - Description
- Fish protein nitrogen content
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by South Africa for 1605.5: - Molluscs : and 1605.62.90: --- Other
The measure came into effect on 09 September 2004
Non-Tariff Measure
- NTM classification
- A69: Other requirements relating to production or post-production processes not elsewhere specified
- Date when the measure came into force
- 09 September 2004
- Publication where the measure is specified
- Government Notice R. 790 (Government Gazette 26530) Of 9 July 2004
- Regulation where the measure is specified
- Compulsory Specification For The Manufacture, Production, Processing And Treatment Of Canned Fish, Canned Marine Molluscs And Canned Crustaceans
- Country/Region applying the measure
- South Africa
- The rationale of the measure
- This specification covers the manufacture, production, processing, and treatment of canned fish, canned fish products, canned marine molluscs, canned marine mollusc products, canned crustaceans and canned crustacean products.
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 7.2.1 Canned abalone
7.2.1.1 Preparation and presentation
The abalone units shall be smoothly trimmed and guts and mouth pieces shall be removed. The fringes need not be removed. Flesh showing unsightly fork marks or other damage shall not be used for the packing of wholes or halves unless being trimmed and used as filler pieces. Abalone shall be packed as wholes or as halves. Wholes and halves shall be not packed in thesame container unless only one half is used as a filler piece to make up the correct mass. A small piece may be added to adjust the fill of the container. Such a filler piece shall be not less than 70 g in mass. Not more than one filler piece may be added.
Other forms of presentation may be permitted provided that they
a) meet all regulatory requirements, and
b) are adequately described on the label in accordance with the labelling requirements.
The container shall be well filled but not overfilled with the fish and packing medium. Distortion of the circular curve of the cans by forcing large abalone units into the cans with the consequent risk of affecting the integrity of the hermetical sealing of lids onto the cans shall be prohibited.
7.2.1.2 Drained mass
The drained mass, when determined in accordance with 11.5, shall be not less than 50 % of the d.n.m. Where the abalone content of any product is less than 50 % the product description shall be clear to indicate that it is a special type of product of which abalone is an ingredient, and the drained mass of the abalone shall be prominently declared on the label.
7.2.1.3 Absence of particular defects
Abalone units shall be free from discolouration due to oxidation or objectionable discoloured surfaces or stained marks or spots. The abalone units shall not have an abnormal dark colour. The product shall not contain abalone units with excessive dark colours due to high metal content such as iron, copper, lead or mercury.
The abalone units in any one container shall be reasonably uniform in colour. The abalone units shall be practically free from abnormal surface cracks. Whole abalone units shall not be damaged or have unsightly cut marks or fork marks. When more than two abalone units are packed in any one container they shall be reasonably uniform in size. The product shall be free from viscera, mouth parts and black or dark pigmented parts.
When the packing medium is brine or water the packing shall be clear and free from any curd and turbidity such as milkiness and sediment.
Canned abalone shall have a firm, springy, chewy but succulent texture. The texture shall be not abnormally soft or brittle. The internal texture of the whole abalone body shall be not mushy or disintegrated (soft heart) or mealy, or chalky, or crumbled or doughy. The texture shall be not dried or shrunken. - Reference of the measure
- Regulation 7.2.1.1 paragraph 1
- Measure also domestic
- Yes
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 1605.5 - Molluscs : Yes Canned molluscs 1605.62.90 --- Other Yes Canned cephalopods - Description
- Canned marine molluscs and cephalopods
Countries/Regions affected by the measure.
- Description
- All countries
-
Applied by South Africa 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
- A69: Other requirements relating to production or post-production processes not elsewhere specified
- Date when the measure came into force
- 09 September 2004
- Publication where the measure is specified
- Government Notice R. 790 (Government Gazette 26530) Of 9 July 2004
- Regulation where the measure is specified
- Compulsory Specification For The Manufacture, Production, Processing And Treatment Of Canned Fish, Canned Marine Molluscs And Canned Crustaceans
- Country/Region applying the measure
- South Africa
- The rationale of the measure
- This specification covers the manufacture, production, processing, and treatment of canned fish, canned fish products, canned marine molluscs, canned marine mollusc products, canned crustaceans and canned crustacean products.
- Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- 7.7 Semi-preserved or pasteurized canned products
7.7.1 Product definition and methods of preservation
Canned fish, molluscs and crustaceans or their products covered by this standard, may be packed as semi-preserved. The product is preserved by any combination of salting, brining, pickling, smoking, low acid or preservatives allowed in terms of regulations under the Foodstuffs, Cosmetics and Disinfectants Act and chilled in storage below 5 "C. Products may also be rendered shelf stable by incorporating heat processing and at least a pasteurization treatment process.
7.7.2 Product requirements
Particular product descriptions shall comply with the requirements for the particular products as relevant on condition that where product is preserved by the packing medium and is labelled semipreserved, the drained mass may be a minimum of 50 % of the d.n.m. (This requirement is not applicable to products in 7.1.9). - Reference of the measure
- Regulation 7.7.1
- 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 Semi-preserved or pasteurized canned products 1605 Crustaceans, molluscs and other aquatic invertebrates, prepared or preserved. Yes Semi-preserved or pasteurized canned products - Description
- Semi-preserved or pasteurized canned products
Countries/Regions affected by the measure.
- Description
- All countries
-
Applied by Zambia on the entire world for
The measure came into effect on 01 December 1972
Non-Tariff Measure
- NTM classification
- A69: Other requirements relating to production or post-production processes not elsewhere specified
- Date when the measure came into force
- 01 December 1972
- Publication where the measure is specified
- Food and Drugs Act
- Regulation where the measure is specified
- Food and Drugs Act CAP 303 of the Laws of Zambia
- Country/Region applying the measure
- Zambia
- The rationale of the measure
- 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
- 45.No person shall manufacture, produce, pack or sell any food which has been subjected or exposed to ionising radiation unless, upon application, the Minister approves the radiation of such food.Food which has thus been permitted to such subjection or exposure shall be so designated
46.Grade designations used on the label shall be readily understandable and in no way misleading or deceptive. - Reference of the measure
- Part II para 45 &46
- 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 01 December 1972 - Description
- food
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world 01 December 1972 - Description
- All countries
-
Applied by Zambia on the entire world
The measure came into effect on 01 January 1959
Non-Tariff Measure
- NTM classification
- A69: Other requirements relating to production or post-production processes not elsewhere specified
- Date when the measure came into force
- 01 January 1959
- Publication where the measure is specified
- Plant Pests and Diseases Act.
- Regulation where the measure is specified
- Plant Pests and Diseases (Importation) Regulations.
- Country/Region applying the measure
- Zambia
- Coded list of objectives
- A: Protection of human life and health and C: Protection of life and health of plants
- Description of the measure
- 13 (6) The inspector shall pay to the importer the amount realised by the sale of a growing medium or plant in terms of this regulation less the charges referred to in paragraphs (a), (b) and (c) of sub-regulation (5).
- Reference of the measure
- SECTION 31 : Regulation 13(6)
- Measure also domestic
- No
Products affected by the measure.
- Description
- Growing medium or plant
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world -
Applied by Rwanda on the entire world for 2106: Food preparations not elsewhere specified or included. and 2936: Provitamins and vitamins, natural or reproduced by synthesis (including natural concentrates), derivatives thereof used primarily as vitamins, and intermixtures of the foregoing, whether or not in any solvent.
The measure came into effect on 20 October 2009
Non-Tariff Measure
- NTM classification
- A81: Product registration and approval requirement
- Date when the measure came into force
- 20 October 2009
- Publication where the measure is specified
- Presidential Order N° 67/01 Of 20/10/2009 Establishing Food Supplements Regulation
- Regulation where the measure is specified
- Presidential Order N° 67/01 Of 20/10/2009 Establishing Food Supplements Regulation
- Country/Region applying the measure
- Rwanda
- The rationale of the measure
- This order concerns food supplements marketed as dietary foodstuffs and presented
as such. - Coded list of objectives
- X: For purposes n.e.s.
- Description of the measure
- Each product intended to be marketed as food supplement must be registered by relevant regulatory authority. When applying for registration to relevant regulatory authority, the applicant is obliged to follow the instructions prescribed in specific guidelines.
The information submitted to the authority in the form of product dossiers should normally substantiate the safety, effectiveness performance and quality of the product seeking registration. This requirement applies to both locally manufactured and imported products.
Product registration is a regulatory requirement that must be fulfilled by all those engaged in putting the specific products on the market. Before the system becomes operational, registration certificates from other countries can be provided and be examined at the regulatory authority’ officers’ discretion. - Reference of the measure
- Art 8
- Measure also domestic
- No
Products affected by the measure.
Code Product Partial coverage Partial coverage indication Date in Date out 2106 Food preparations not elsewhere specified or included. Yes Food supplements 2936 Provitamins and vitamins, natural or reproduced by synthesis (including natural concentrates), derivatives thereof used primarily as vitamins, and intermixtures of the foregoing, whether or not in any solvent. Yes Food supplementrs - Description
- Food supplements
Food supplement is a product that: is intended to supplement the diet that bears or contains one or more of the following dietary ingredients: vitamins; minerals; amino acids; a herb or other botanical
product, a dietary substance for use by humans to supplement the diet by increasing
the total daily intake, or a concentrate, metabolite, constituent, extract, or combinations of these ingredients;
is intended to be taken orally in the form of tablet, capsule, powder, soft gel, gel cap,
granules or liquid;
is not represented for use as a conventional food or as a sole item of a meal or the diet;
is labelled as dietary supplement
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world - Description
- All countries
-
Applied by Tanzania on the entire world
The measure came into effect on 31 July 2015
Non-Tariff Measure
- NTM classification
- A81: Product registration and approval requirement
- Date when the measure came into force
- 31 July 2015
- Publication where the measure is specified
- The Tanzania Food, Drugs and Cosmetics (Registration of Medicinal Products) Regulations, 2015 ; GN. No. 314
- Regulation where the measure is specified
- The Tanzania Food, Drugs and Cosmetics (Registration of Medicinal Products) Regulations, 2015
- Country/Region applying the measure
- Tanzania
- Coded list of objectives
- A: Protection of human life and health
- Description of the measure
- 4.-(1) No person shall manufacture for sale, sell, offer, supply or import medicinal products by either wholesale or retail unless it is in accordance with the provisions of these Regulations, and that person holds the appropriate license or permit required and issued by the Authority.
5.-(1) Every application for registration of a medicinal product shall be made in hard and electronic copies and shall be accompanied by the following:
(a) cover letter; (b) a dully filled in application FORM MP A as provided in First Schedule to these regulations; (c) a table of contents listing all sections of the dossier and documents and their corresponding page numbers; - Reference of the measure
- Regulations 4 (1) ; 5 (1) (a,b,c); Form MP A , First schedule
- Measure also domestic
- No
Products affected by the measure.
- Description
- Medicinal products
Countries/Regions affected by the measure.
Inclusion/Exclusion Country Date in Date out Inclusion Entire world
A69: Other requirements relating to production or post-production processes not elsewhere specified
A81: Product registration and approval requirement
