Non-Tariff Barriers

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

7.1.17 Fish sausages
7.1.17.1 Preparation and presentation
The product shall be prepared from clean and sound minced or finely chopped fish flesh, either fresh, frozen, cured or canned. It may contain starchy material, salt, spices, fat or oil of vegetable or fish origin, seasoning and flavouring substances and other permissible ingredients. The sausages may be smoked.

The product shall be formed either in artificial casing (that, if not edible, shall be completely stripped before the product is packed into containers), or in natural casings of animal origin.
7.1.17.2 Composition
When determined in accordance with 13.1, after draining and removal of the packing medium, the protein nitrogen percentage derived from fish flesh shall be not less than a mass fraction of 2 %. When determined in accordance with 13.2 the sausages without the packing medium shall not contain a mass fraction of more than 6 %.
7.1.17.3 Drained mass
When determined in accordance with 11.5, the drained mass of the product shall be not less than 75 % of the d.n.m.
7.1.17.4 Absence of particular defects
The sausages shall have an evenly fine to slightly coarse, smooth and a firmly stuffed texture. The sausages shall not be soggy. They shall be free from grittiness, cavities and air pockets.

The sausage units shall be acceptably uniform in size, shape and colour and shall be free from discolouration and ragged or irregularly cut ends. The units shall be not distorted or twisted. Off-cut pieces, bursts, and cut-marked units shall be not present. Pieces of fish bone shall not be present. Sausages shall completely be separated from one another. The sausages shall be free from impression marks such as caused by the expansion rings on the side walls of the container. Sausage units that are cross-filled in relation with other units in the container shall not be present. Cross-cut units shall be cleanly cut at square angles to their longitudinal axes. Spices present shall
not adversely affect the appearance of the product 

Reference of the measure

Regulation 7.1.17.1 paragraph 1 

Measure also domestic

Yes 

Products affected by the measure.

Description

Fish sausages 

Countries/Regions affected by the measure.

Description

All countries