Non-Tariff Barriers

Non-Tariff Measure

NTM classification

A49: Hygienic requirements n.e.s. 

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

3.2.13.2 Edible ingredients
Storage facilities for edible ingredients used in the preparation of the frozen product shall be dry, free from dust and any other source of contamination, and shall be vermin proof.
3.2.1 3.3 Packing and packaging materials
Clean, dustproof, verminproof and dry storerooms shall be provided for the storage of packaging materials.
3.2.13.4 Storage facilities for poisonous and other harmful materials
3.2.13.4.1 Storage facilities for pesticides or other poisonous and harmful materials Pesticides or other poisonous and harmful materials and the equipment for their application shall be stored in a room in which no foodstuff, food-handling equipment, packaging material or food containers are stored and which shall be kept locked. All dangerous materials shall be prominently and distinctly labelled and shall at no time come into contact with food containers, packaging materials, raw materials or the product.
3.2.13.4.2 Storage facilities for cleaning and disinfecting materials
Cleaning and disinfecting materials and the equipment for their application shall be stored in a room in which no foodstuff, food-handling equipment, packaging material or food containers are stored and shall at no time come into contact with food containers, packaging materials, raw materials or the product. All cleaning and disinfecting materials shall be prominently and distinctly labelled.
3.2.14 Storage facilities for utensils and spare parts
Utensils and spare parts that, when in use, come into contact with the product, shall, when not in use, be kept in a disinfectant solution or stored in a hygienic manner in a dry area that is free from dust and any other source of contamination, and that is verminproof. Spare parts for machinery that are capable of contaminating the product shall be kept in a separate storage area away from the processing areas.
3.2.15 Freezers, chill rooms and freezer storage rooms
3.2.15.1 Refrigeration units, such as compressors, shall not be installed in an area where the product
is handled, with the exception of equipment that is an integral part of a production unit. Where freezers, chill rooms and freezer storage rooms are located in processing areas, their floors shall either be an integral part of the floor of the processing area or be adequately sealed to that floor. Any storage units shall be installed high enough above the floor to permit easy and adequate cleaning of the area under them.
3.6 Hygienic operating requirements
3.6.1 General
3.6.1.1 In relation to the handling, transportation, processing, packaging, freezing and storage of the product, no operation(s) shall be performed and no conditions shall exist that are detrimental to the product. Materials liable to contaminate the product shall be kept away from the processing areas. Non-edible materials shall not be stored in the same room as edible ingredients or in the preparation or packaging areas of the factory.
3.6.1.2 There shall be no unhygienic conditions on the factory premises. Smoke from factory chimneys and exhaust fumes shall not be allowed to enter the factory building(s) in a quantity or manner that is offensive, injurious or dangerous to health, or that causes contamination of the product at any stage during the processing of the product.
3.6.2 Cleaning and disinfecting
3.6.2.1 Physical facilities
3.6.2.1.1 The building, premises, plant, equipment, utensils and all other physical facilities of the factory shall be kept clean and in good repair and shall be maintained in an orderly hygienic condition. The cleaning and disinfecting of the preparation, processing and packaging areas of factories and of all auxiliary equipment and utensils shall be organized on a regular basis and shall be carried out by trained employees. Before use, plant, equipment and utensils shall be thoroughly cleaned with a detergent or other cleaning agent, and disinfected. A detergent-disinfectant may be used. Immediately before the start of any operations, equipment shall be thoroughly rinsed with water (see 3.4.3) to remove any dust and any disinfectant (if used).
3.6.2.1.2 The processing and packaging areas, storage rooms, chill rooms, freezer storage rooms and freezers shall be kept free from mould, dust, dirt, flaking paint and other loose or extraneous material that could fall onto the product from walls, ceilings or overhead structures.
3.6.3 Repairs
3.6.3.1 Whenever maintenance or repairs have been carried out in production areas, tools and
replaced equipment shall be immediately removed from these areas and the affected equipment shall
be thoroughly cleaned and disinfected.
3.6.3.2 Welding repairs in the areas where the product is handled,prepared, processed or packaged shall be performed when the plant is not in production or as emergency work during breakdown only, and in such a way that the product is not exposed to welding fumes, splatter or slag particles.
3.6.4 Efficacy of cleaning
The efficacy of the cleaning and disinfecting process specified in 3.6.2 shall be such that, in samples taken in accordance with 10.15, the percentage efficacy of cleaning and disinfecting in the sample, determined in accordance with 10.15, is acceptable when scored by the system set out in 10.15.
3.6.10 Removal of refuse and offal
Litter, waste and overflow shall not be allowed to accumulate or to give rise to unhygienic conditions, and shall be disposed of promptly in an efficient and hygienic way. Offal shall be removed from the processing area in a hygienic manner, and containers for offal awaiting removal from the factory area shall be well separated from the processing areas. A separate refuse room or other acceptable refuse facility shall be provided on the premises, and shall be cleaned at least once a day.
3.6.11 Vermin control
All buildings in which raw materials, ingredients and the product are stored, or in which the product is handled, prepared, processed or packaged shall be kept free from insects,birds, rodents and other vermin. All rooms in which raw materials, ingredients or packaging materials are stored, shall, in addition, be rodent proof.
4.1.1 Condition of ingredients and the product
4.1.1.1 General
All ingredients used shall fall within the scope of, and shall comply with the requirements of, the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act 54 of 1972), and its Regulations. All ingredients used in the preparation of the product shall be clean, sound, of good quality and in every way fit for human consumption. In addition, the product shall not contain any substance in amounts that might present a hazard to human health.
4.5.1 Before being packed as frozen whole lobster, a live lobster of the Jasus species shall be purged. However, should the market require unpurged frozen whole lobster, special dispensation to market lobster of the Jasus species in this way shall be requested from the authority administering this specification. In the case of lobsters of other species, the product may consist of unpurged lobsters, subject to the declaration of this fact in the labelling or marking of the product (see 6.1(b)(2) or (3)). 

Reference of the measure

Regulations 3.2.13.2 to 3.2.15 and
Regulations 3.6.2 to 3.6.4
Regulations 3.6.9 to 3.6.11
Regulation 4.1.1 and 4.5.1 

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