Non-Tariff Barriers

Non-Tariff Measure

NTM classification

A49: Hygienic requirements n.e.s. 

Date when the measure came into force

22 March 1974 

Publication where the measure is specified

Government Notice No. 474 of 22 March 1974 

Regulation where the measure is specified

Compulsory Specification for Smoked snoek 

Country/Region applying the measure

South Africa 

The rationale of the measure

This specification covers the manufacture, production, processing. or treatment of the cooked product, smoked snoek (Thyrsites atun). 

Description of the measure

3.1.1.7 Effective measures shall be taken to inhibit mould growth and to remove dust, flaking paint, and other loose or detachable material liable to fall on the product from walls, ceilings and overhead structures in processing and storage rooms.
3.1.2.2 All plant, equipment and utensils shall be kept clean and in good repair. cleaning and disinfecting material, hot and cold running water or saturated steam hose piping brushes and other requisites necessary for the cleaning of plant, equipment and utensils shall be available. Plant, equipment and utensils after thorough cleaning with a detergent or other cleaning agent shall be disinfected by the application of a solution having a free
residual chlorine content of at least 20 ppm, or other acceptable disinfecting solution. The free residual chlorine
concentration of chlorinated solutions shall be determined by the orthotolidine 5 second "flash" test or other method giving equivalent results. immediately before the commencement of operations, equipment shall be rinsed with water complying with the requirements of 3.1.4.1 or 3.1.4.2 to remove the disinfecting agent. The entire processing system shall be cleaned at the end of each day's operations, and shall be clean immediately before further use. Gloves and knives shall be thoroughly cleaned and then disinfected by the use of wet steam, chlorinated water or other acceptable disinfecting solution or procedure, after use, or at any time when sterilisation of equipment is necessary. to this end , sterilisation facilities shall be available at convenient points.

4.1 Conditions of Ingredients
All raw materials and ingredients used in the preparation of the product shall be clean, sound, of good quality, and in every way fit for human consumption. The storage, handling and transportation of fish for processing both at sea and on land shall be performed under hygienic conditions

4.2.1 All fish used in the preparation of the product shall be free from scales and shall be cleaned thoroughly
under conditions that ensure frecdom from contamination. Viscera, gut and ragged pieces of flesh and skin shal! be removed.

5.1 Salting and Smoking
The product shall be acceptably salted and smoked under hygienic conditions, and every precaution shall be taken to ensure that the product does not suffer contamination or deterioration. 

Reference of the measure

Regulations 3.1.1.7 , 3.1.2.2 , 4.1 , 4.2.1 and 5.1 

Measure also domestic

Yes 

Products affected by the measure.

Description

Snoek intended for smoking or in the course of preparation for smoking or in the course of being smoked or after having been smoked, as indicated by the context. 

Countries/Regions affected by the measure.

Description

All countries