Non-Tariff Measure

NTM classification
A49: Hygienic requirements n.e.s. 
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 2 
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.

Description
All countries