Non-Tariff Barriers

Non-Tariff Measure

NTM classification

B7: Product quality, safety or performance requirements 

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

3.2.30.3.3 Water refrigeration lines shall be equipped with coarse screen filters and there may be no possibility that the refrigerated water may be cross-contaminated in the heat exchanging equipment.
3.2.30.3.4 The inside surfaces of the holds, tanks or containers shall be smooth, impermeable, corrosion and flake resistant and easy to clean and disinfect. They shall not transmit to fish products, substances harmful to human health.
3.2.30.3.5 Refrigeration tanks or holds shall be designed and equipped to
a) render satisfactory insulation,
b) enable adequate sea water filling and drainage,
c) enable effective circulation of sea water in tanks while incorporating coarse screen filters to allow
a constant and unobstructed flow of refrigerated water,
d) enable the fish-water mix to reach a temperature of 3 °C or lower within 6 h after loading and 0 °C within 16 h of loading,
e) enable the temperature at the warmest spot in the tank to be recorded, and
f) prevent drainage water on deck from running into the tank.
3.2.30.3.6 If the catch comes into contact with the deck, the deck surfaces shall be smooth, easy to clean and disinfect and permit free and complete drainage of water. Deck surfaces constructed of wood, shall be made of hardwoods. The reception area for the fish on deck shall be arranged into pounds and pens of adequate size that are easy to clean.
3.2.30.3.9 Where any fish is handled by crew, at least one wash hand facility shall be erected in the fish handling area. Taps shall not be operated by hands or elbows and liquid wash hand soap shall be provided same as for freezer vessels as detailed in the said compulsory specification for frozen fish and frozen fish products.
3.2.30.3.11 Chutes, pipes, conveyors and movable parts shall be water-impermeable, easy to clean and disinfect and shall be designed in such a way so as to not be a source of dirt and contamination.
3.2.30.3.12 Toilet facilities or the crew quarters may not open directly into the processing area/fish handling area unless doors are fitted with self-closing devices (where applicable).
3.2.30.4 Operation and sanitation
3.2.30.4.1 An adequate number of flushing toilets shall be provided.
3.2.30.4.2 Crews quarters, cloakrooms, dining rooms and galley shall be suitably isolated from the processing/fish handling area where applicable. Facilities shall be kept clean and tidy and the floors and other surfaces are to be cleaned regularly.
3.3.1.4 Construction
All plant equipment, implements and utensils or surfaces that come into contact with the product shall be smooth and of a suitable corrosion-resistant, non-absorbent material that does not transmit toxic substances, odour, taste, staining or cause colour changes and soiling of the product and shall be inert to the product, detergents and disinfectants under normal operating conditions. The equipment, implements and utensils may have an acceptable plastics-coated surface capable of withstanding repeated cleaning and disinfection or shall preferably be made of stainless steel suitable for use with food. Dissimilar metal material shall not be used where electrolytic corrosion
can occur. Wooden equipment or utensils are unacceptable.
Copper, lead and their alloys (other than solder), and other metals or materials detrimental to health, shall not be used in the construction of equipment that comes into contact with the raw materials or with the unprotected product at any stage of its processing. The use of solder in equipment shall be minimized.

3.3.2 Equipment for the packing medium
Pipes, valves, joints, pumps, homogenizers, cyclones or any equipment coming into contact with the packing medium shall be of an hygienic design with no dead-ends, sharp bends or uneven joints. Pipelines shall be easily dismantled for cleaning. Branches occurring in pipelines shall be fitted with suitable stopcocks in such position to avoid dead ends and the development of stagnant packing medium. Any bend occurring in the pipeline, shall allow for dismantling at both sides of it. Mixing equipment, stirrers mesh screens and storage tanks shall be of stainless steel. Storage tanks shall be provided with suitable covers. Water used in the mixing tanks shall only be supplied by means of a permanently fixed water pipe. Water hoses shall not be used to supply water as an ingredient in the product.
3.3.3 Tables
Wooden tables shall be not used in preparation, processing and packaging areas. Tables shall be of a design and construction that will not allow the development of unhygienic conditions and microbial build-up. Frames shall be made of suitable smooth, corrosion-resistant metal or steel with no openings in the construction. The tops of preparation and packaging tables shall be of a suitable water-impermeable, smooth, seamless, corrosion-resistant metal (preferably stainless steel or other material with similar surface characteristics). The tops shall either be removable for cleaning, or so secured to their frames as to allow cleaning and disinfection. Tables shall, as far as possible, allow rapid and effective draining and shall be easy to clean and be free from cracks, crevices or openings in the framework. Where metal tops are folded at the edges, the fold shall be effectively soldered, welded or sealed with an acceptable mastic sealant in such a way as to prevent organic matter and dirt from entering the folded section. All joints shall be watertight.
3.3.4 Cutting boards
If cutting boards are used they shall be easily removable cutting boards or blocks of hygienic construction, made of acceptable light-coloured solid and smooth material (other than wood or other absorbent or porous material) and suitable for use with food. The shape and size shall be such as to facilitate cleaning and disinfecting.
3.3.5 Utensils and implements
Knives, shovels, brooms and other utensils or implements shall not have handles of wood or other absorbent or porous material. Utensils used for the topping-up of cans shall be made of stainless metal or of rigid plastics and of hygienic design.
3.3.6 Heat processing equipment
Retorts shall have an adequate supply of heating medium such as steam and where applicable, water or air. The capacity of heat processing equipment shall be sufficient to avoid any delays in processing. Steam shall be made from potable water and shall be free from condensate and air.
Steam, water and compressed air used in the operation of retorts shall not contain any substances that may be hazardous to health or that may contaminate the product. All heat-processing equipment, temperature control devices and other process measuring devices shall be maintained in good order. All temperature measuring bulbs or probes shall be installed in such a way and in such a location so as to accurately measure the actual temperature within the retort. A constant flow of the heating medium shall pass the sensitive part of the probe or bulb of the temperature indicating or recording device. A bleeder of a diameter of at least 3 mm is to be provided at or near such probes or bulbs.
Retorts shall comply with the requirements laid down for the efficient operation of the particular retort type.
In the case of steam retorts the following is required:
All heat-processing equipment shall be maintained in good order and shall be fitted with temperature control mechanisms and thermometers that shall be calibrated regularly (at least annually) and the calibration certificates shall be available to the authority administering this specification. Steam retorts shall be equipped with the following fittings:
a) a controller, either manually or automatically operated, to maintain the processing temperature accurately;
b) at least one indicating mercury-in-glass thermometer;
c) a recording thermometer and time-temperature charts;
d) a pressure gauge;
e) a vent or vents with taps have to be placed at appropriate distances from each other on horizontal retorts or in the top of the retort in case of vertical retorts. The sizes of vents, venting lines connecting individual vent openings and vent manifolds shall be acceptable to ensure efficient venting and there may be no obstructions in the venting system;
f) a bleeder in each thermometer pocket;
g) at least one bleeder in the top of vertical retorts and on horizontal retorts bleeders are to be placed within 300 mm from each side and not more than 2,5 m from one another. Each of these bleeders shall have a diameter of at least 6 mm;
h) where an automatic controller is used, a steam by-pass around the controller to make a rapid
rise to the processing temperature possible;
i) an effective pressure safety valve;
j) at least one indicating mercury-in-glass (MIG) thermometer, easily readable to 0,5 "C. The
divisions shall not exceed 10 "C for each 20 mm of graduated scale. The temperature range
shall adequately encompass scheduled retort temperatures to be used. Bulbs of MIG
thermometers shall be installed within the retort shell or in external wells attached to the retort
body. Thermometers with separable wells or sleeves for the bulb shall not be used.
Thermometers shall not be installed in the lid or door of a retort. Thermometers with a divided
mercury column shall be replaced immediately for repair;
k) a recording thermometer device (thermograph) producing a time vs temperature chart (thermogram)
to provide a permanent record of thermal processing, installed in such a way that their
proper operation is not affected by steam or vibration.
The time and temperature charts shall have a temperature scale of not less than 1,0 mm/°C and a time scale of not less than 20 mm/h over a range of 5 °C of the processing temperature. The recording accuracy shall be equal to or better than 0,5 °C at the sterilizing temperature. The temperature recorded shall never be higher than and not more than 0,5 °C lower than the MIG thermometer value at sterilizing temperature. Means of preventing unauthorized changes or adjustment shall be provided.
The heat processes of not more than one retort shall be recorded on a particular time temperature chart. Where multi-point plotting chart-type devices are used, temperature recordings shall be printed at intervals not exceeding 30 s. Records of the retort process shall be kept and shall be available for control reference for at least the expected shelf life of the products;
I) a pressure gauge, with the diameter of the dial at least 100 mm, connected to the retort by means of a gauge siphon or gooseneck;
m) water retorts:
whether still, agitating, or rotating retorts, the bulbs, or probes of indicating temperature devices and controllers shall be located in such a position that they are beneath the surface of the water and so that steam does not strike them directly or that there is no opportunity for steam impingement on the control bulb or probe. The indicating temperature device bulb or probe shall extend directly into the water without a separate well or sleeve.
There shall be a means of determining the water level in the retort during operation;
n) process timing devices:
a large, easily read fixed wall clock in at least one minute divisions or an accurate timing device shall be used for recording the retort process and to monitor the time and temperature controlling device. The wall clock shall, in the case of a power failure, be independent of the main electricity supply. The wall clock shall be located in such a position that it can be readily observed by the retort operator while controlling the retort process. A wristwatch or pocket watch shall be not used for retort timing. A clock not indicating seconds shall be not used unless the specified operating process including the venting and sterilization schedules have an added one minute or greater safety factor over the schedule process.
The wall clock and the timing controlling devices used to measure the retort process shall ensure that the specified venting time and the sterilization schedule time has been achieved;
o) any supplies of compressed air andlor water shall allow for adequate shutting-off to prevent any leakage into the retort in order to prevent adverse effects on the retort process;
p) retort identification:
each retort shall be conspicuously identified with a number; and
q) retort basket identification:
retort baskets containing unprocessed products shall be so identified as to obviate confusion between such retort baskets and those containing processed products.
3.3.7 Measuring instrumentation, devices and equipment
The calibration of measuring instrumentation devices and equipment shall ultimately be traceable to national standards. Pressure and temperature gauges shall be calibrated at least annually by an accredited body or institution and the calibration certificates shall be available to the authority administering this specification.
A system of in-house monitoring and verification of accuracy against known accurate standards of the measuring instruments shall be employed on a routine basis or at any time their accuracy is questioned between calibrations. In case of temperature measuring devices the routine verification of accuracy shall only be done against a calibrated and certified MIG thermometer.
3.3.8 Containers, bins and trays
All containers that contain foodstuffs, other than those containing the finished product and sealed cans in retort baskets, shall at all times be kept on shelves or dunnage stands of corrosion-resistant water-impermeable material at a minimum height of 250 mm above the floor level. Containers shall be of hygienic design and light-coloured or have a bright metal finish.
Containers used for offal products and waste shall be leakproof and constructed of suitable impermeable material that is easy to clean and shall be identifiable. The same type of containers used for the product shall not be used for collecting offal and waste. Containers and bins for offal and waste shall be appropriately identified. Waste bins shall be fitted with lids.
3.3.9 Conveyors, elevators, runways and flumes
Conveyors, elevators, runways and flumes for transferring the product shall be so designed as to allow effective cleaning and, when necessary, disinfection and to prevent damage to the product such as by sharp corners, projections, long drops, crushing or contamination of the product. Electrical motors and transmissions driving the conveyors shall be not installed above the open product or in such a position that the product is exposed to soiling. Conveyor systems and runways to transport empty containers shall be designed and constructed to prevent contamination and damaging of the containers.
3.3.10 Compressed air and gases
Compressed air and gases used in direct or indirect contact with food or with food contact surfaces shall not contain substances that could be hazardous to health or that could contaminate the food. Compressed air lines used to blow out empty containers/cans shall be fitted with effective oil traps or filters just before the point where cans are blown out. The compressed air supply at the point of cleaning on a conveyor line for empty containers shall be fitted with a mechanism to activate the outlet of compressed air into the container when passing that point. The point where empty containers are blown out with compressed air shall not be located in or over
an area where the open product can be contaminated.
3.3.1 1 Seamers or sealing equipment
Seamers or sealing equipment shall be clearly and indelibly numbered where a processing plant is equipped with more than one seamer or sealing equipment.

Seamers or sealing equipment shall be identified indelibly by means of a coding device. Seamers or sealing equipment shall be equipped with an effective, automatically operated device for counting the number of containers processed.
3.4.1 General
The water used shall comply with the requirements for potable water as defined. Subject to the provisions of 3.4.2, every cannery shall have an adequate supply of clean potable water under adequate pressure and capable of coping with peak demand. The water supply shall be free from suspended matter and substances that are deleterious to the product or injurious to health.
In addition, all water coming in contact with the product, product contact surfaces or being in the processing areas at the factory shall have been so treated, by flocculation, filtration, chlorination or other acceptable process, as to ensure compliance with the requirements in 3.4.2 to 3.4.4. 

Reference of the measure

Regulations 3.2.30.3.4 to 3.2.30.3.6 and 3.2.30.3.9
Regulations 3.2.30.3.10 to 3.2.30.4.2
Regulations 3.3.1.4 , 3.3.2 and 3.3.3- 3.3.11
Regulation 3.4.1 to 3.4.2 

Measure also domestic

Yes 

Products affected by the measure.

Description

FIsh, marine molluscs or crustaceans or products of these or any combination of these 

Countries/Regions affected by the measure.

Description

All countries