Non-Tariff Barriers

Non-Tariff Measure

NTM classification

B7: Product quality, safety or performance requirements 

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

3.2 Factory construction, layout and conditions
3.2.1 Location, size, hygienic design and conditions
3.2.1.I The location of the factory shall be such that the buildings can be kept acceptably free from objectionable odours, smoke, dust and other contamination, in order to comply with the relevant requirements for hygiene and sanitation of the Health Act, 1977(Act 63 of 1977).The factory buildings shall be of sound construction, in good repair,and large enough to prevent crowding of equipment and employees and to permit adequate cleaning and the maintenance of product quality and hygiene.
3.2.1.2 The factory premises shall be well drained and adequately fenced to keep out larger animals, such as cats and dogs, and also unauthorized persons and vehicles. Out door work areas and roads and pathways on the premises shall have a permanent surface of concrete, brick, bitumen or other durable material.Areas outside buildings and not in actual use shall either be covered by lawn or have a surface that is not liable to produce dust and that does not contain toxic substances.
3.2.1.3 The factory and equipment shall be so designed as to permit the processing of raw materials without undue delay. The buildings shall be so designed and constructed as to prevent the entry and harbouring of insects, birds, rodents and other vermin.
3.2.2 Roofs and ceilings
3.2.2.1 Roofs shall be weatherproof and made of non-absorbent material. Roofs and, where applicable, ceilings shall fit tightly to the walls and shall be at least 2,4 m above the floor. In the preparation, processing and packaging areas, the roof and, where applicable, the ceiling shall be at least 300 mm above any equipment and high enough to allow the free movement of mobile equipment
and moving parts of other equipment.
3.2.2.2 In the preparation, processing and packaging areas and in storage areas for ingredients and packaging materials for the product, the ceiling, or, where no ceiling is provided, the roof, shall be dustproof and faced with a suitable corrosion-resistant, light-coloured and water-impermeable material that is so constructed and finished as to minimize condensation, mould development, flaking and the lodgement of dirt, and that is capable of being cleaned without damage. The under side shall have a smooth surface.
Areas where sauce is prepared or where the cooked product is handled, or where ingredients and packaging materials are stored, shall have a ceiling.
3.2.3 Walls and doors
3.2.3.1 Outer walls shall be weatherproof and impermeable to water. Interior wall surfaces shall be faced with a smooth, light-coloured, washable material that is impermeable to water and free of unnecessary projections. In addition, the walls in the preparation, processing and packaging areas shall be faced with a suitable corrosion-resistant, light-coloured, washable and impact-resistant materialto a height of 2m above the floor, except that when soiling of the walls could occur above this height, the facing shall be continued to a higher level. All ledges on the inside of walls and all windowsills shall be sloped towards the floor at an angle of at least 45". The ledges shall be kept to a minimum size and windowsills shall beat least 1m above floor level. In the preparation, processing and packaging areas and in freezers, chill rooms and freezer storage rooms, the wall-to-wall and wall to-floor junctions shall be coved, the minimum radius of the coving being 25 mm and 40 mm respectively.
3.2.3.2 Doors and door frames shall be sheathed with, or made from, a suitable corrosion-resistant material and shall have seamless, light-coloured, water-impermeable and washable surfaces. If wood is used, it shall be sheathed to render it impermeable to water. Doors through which the product is moved between the preparation, the processing and the packaging areas shall be wide enough to prevent contamination of the product and damage to the doors. All doors that open direct from the outside atmosphere into the preparation, processing and packaging areas shall be provided with effective air screens or shall, as far as is practicable, be self-closing and tight-fitting. Freezer, chill room and freezer storage room doors shall be tight-fitting.
3.2.4 Floors
3.2.4.1 Floors shall be constructed of concrete or other material that is suitably impermeable to water, corrosion resistant and easy to clean, and that has an even surface that is smooth but not slippery, and that is free from cracks and open joints.
3.2.4.2 Floors of the preparation, processing and packaging areas and of freezers, chill rooms and freezer storage rooms shall be suitably sloped and shall be drained to external gullies, sumps and sewers. Outlets shall have, immediately outside the factory walls, a trap that prevents the entry of rodents.
3.2.4.3 Drainage channels shall be of the open type with removable covers, where necessary, and shall be designed to cope with the maximum expected flow of liquid without overflowing or causing flooding. There shall be no installations in a drainage channel that could obstruct the flow of water or the cleaning activities. Gully traps shall be fitted with easily removable strainers. Where necessary, duckboards of easily cleaned, water-impermeable material shall be provided. Wooden duckboards shall not be used in wet areas. Floors and drains shall be maintained in good condition and repair.
3.2.5 Lift cages and staircases
3.2.5.1 The inside surfaces of lift cages shall be suitably corrosion resistant, and lift shafts shall be properly drained and accessible for cleaning. Mesh doors may be used, provided that they are not such as to be conducive to unhygienic conditions.
3.2.5.2 Staircases in rooms where the product is prepared, processed, packaged or handled shall have the spaces between treads closed in with solid risers. Staircases shall have solid balustrades of such a height as to prevent contamination of products underneath the stairs.
3.2.6 Cables and pipes
3.2.6.1 Cables and pipes shall, where applicable, be
a) fixed above ceilings, or
b) chased into walls, or
c) fixed away from walls and ceilings and above the floor, and spaced in such a way that the ceilings,
walls, floor, cables and pipes can be easily cleaned and maintained in a hygienic condition, or
d) carried under the floor
3.2.6.2 Drainage and sewer pipes shall not be installed above ceilings in preparation, processing or packaging areas, nor shall they be installed in such a way that accidental leakages could contaminate the product. The drainage and sewer pipes shall have an inside diameter of at least 100 mm and shall be properly vented to the outside atmosphere.
3.2.7 Illumination
An illumination of at least 220 Ix in general work areas and at least 540 Ix at points where close examination of the product is carried out, shall be provided and shall be such that it does not significantly alter the appearance of the colour of the product. Luminaires suspended over the work areas where the product is handled at any stage during preparation, processing or packaging shall be of the safety type or otherwise so protected as to prevent contamination of the product in the event of breakage of a luminaire or lamp.
3.2.8 Ventilation
The ventilation shall be such that it keeps the air fresh, removes excess water vapour, and that it prevents the build-up of excessive heat, the formation of condensate and the growth of mould on overhead structures. The air shall be free from noxious fumes, vapours, dust and contaminating aerosols. The airflow shall be from the more hygienic to the less hygienic areas. Natural ventilation shall be augmented, where necessary, by mechanical means. Windows that open for ventilation purposes shall be insect-screened. The screens shall be easily removable for cleaning, and shall be made from suitable corrosion-resistant material.
3.2.9 Hand-washing facilities
3.2.9.1 The following shall be provided at the entrances to the preparation and processing areas of the factory that are used by the employees, and at other conveniently situated places in the preparation and processing areas of the factory within easy reach of the employees, and at the toilet
exits:
a) an acceptable number of wash-hand basins, with an abundant supply of hot and cold, or warm running water in the temperature range 40 ͦ C to 50 ͦ C,and that complies with the requirements of 3.4.1;
b) an ample supply of unscented liquid soap or acceptable detergent in active condition;
c) disposable paper towels or hot-air driers; and
d) taps operated by means other than the hands or elbows, for example knee-operated or foot operated taps, or push-button taps with preset volume control.
4.5.4 Lobsters shall be graded for size and lobsters in any one container shall be acceptably uniform in size. Where lobsters are not graded for size, this fact shall be conspicuously declared on all main panels of immediate containers and master containers.
4.7.5 Except in the case of tails intended for packing for catering purposes, tails shall be graded by mass or by length, as appropriate.The count of tails in any container, as determined in accordance with 8.4, shall be in accordance with the declaration on the container. The tails in any one container shall be acceptably uniform in size and, as far as is practicable within any category, the mass of each tail shall fall within the mass range obtained by dividing the sum of the declared net mass of the appropriate package unit and the minimum overpack (see 4.9) by the corresponding maximum and minimum counts for that category.
4.7.6 Lobster tails in catering packs may be presented graded or ungraded for size, but this shall be declaredon the main panel of the label. Provided that the flesh is firm and sound, some minor defects to the shell of such tails may be present. In every other respect, tails in catering packs shall comply with the quality, wrapping, packing and labelling requirements of this specification.
4.8 Shredded or comminuted lobster
Only the flesh from the carapaces of lobsters that were active at the time of tailbreaking shall be used. Unless the lobsters are properly washed immediately and stored in hygienic containers at a temperature not exceeding 4 ̊C,or in frozen condition while awaiting further processing or transportation in vehicles of hygienic construction to nearby processing plants, the recovery of the flesh from the carapaces shall follow immediately upon the breaking of the tails. The product shall have a characteristic colour, shall show no discoloration of any nature and shall be free from pieces of shell and other foreign matter. Lobsters belonging to different species shall not be used together in the manufacture of the product.
5.5 Condition of frozen product
5.5.1 General
On thawing, when examined in accordance with 8.1, the frozen product shall be clean, shall have an attractive, characteristic appearance, shall in every way be sound, intact, and free from defects, and the flesh shall have a springy texture. There shall be no off-odours and other indications of deterioration of the product, or of the use of inferior quality raw materials. The product shall be free from foreign matter, foreign odours, discoloration and freezer burn (deep dehydration). There shall be no evidence of an inadequate freezing process or of deterioration. The flavour of the cooked product, whether the product was packed raw or cooked,shall be normal and typical of the species.The texture of the cooked product, whether the product was packed raw or cooked, shall be succulent, firm and springy and otherwise characteristic of the species.
5.5.2 Frozen lobster tails
The shell of lobster tails shall be intact. The telsons (tail fins) shall not be broken or damaged. The colour ofthe flesh shall be uniform (either pinkish or translucent) and there shall be no loss or change in colour and no discoloration.Gut (anal canal) shall not be present.
5.5.3 Frozen whole lobster (raw, cooked or packed in ice)
Broken legs shall be virtually absent but, when present,shall be packed with the product. Exuded body fluids and spilled feed shall not be perceptible. The shell of lobsters shall be intact.The telson (tailfin) shall not be broken or damaged. The units shall not be distorted or twisted. Frozen whole lobster shall have been adequately purged (see 4.5.1). The units shall be free from discoloration. 

Reference of the measure

Regulations 3.2.1 to 3.2.10
Regulations 3.3 and 3.6.9
Regulation 4.1.1, 4.1.1.2 , 4.1.1.3, 4.4.2 and 4.5.4
Regulation 4.7.5 , 4.7.6 , 4.8 and 5.5 

Measure also domestic

Yes 

Products affected by the measure.

Description

Frozen rock lobster and frozen lobster products derived therefrom 

Countries/Regions affected by the measure.

Description

All countries