Non-Tariff Barriers

Non-Tariff Measure

NTM classification

A84: Inspection requirement 

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

9.4 Inspection on receipt
The can manufacturer shall, by means of applying a quality management system, ensure that consignments of containers and lids supplied to the canner are in compliance with the correct characteristics and documented parameters that were agreed upon between the can manufacturer and the canning factory. The canning factory shall on receipt of the consignments, conduct a routine inspection system that includes a visual examination and physical testing to determine the freedom of integrity defects and other defects.
lnspection results and corrective procedures where applicable shall be documented and kept on file. Consignments not in compliance with the standards set by the container manufacturer shall not be used.

Each pallet or package with containers and lids shall be provided with a means of identity of the container and lid manufacturer. A system of collecting and retaining these identities shall be exercised and be such that, should problems arise, the affected containers or lids from a particular pallet or package can be related and traced to a specific production code lot from which these containers or lids were selected.

9.6.3.2 Seam evaluation
Routine evaluations at regular intervals of the quality of the closures shall be conducted by competent personnel under illumination complying with 3.2.7. Such evaluations shall be a formalised programme that shall include visual inspections for the absence of defects likely to affect the hermetic seal and internal inspections of the seams in accordance with the standards, parameters, attributes and methods of evaluation provided by the container manufacturer and shall be available at the container seam inspection station.
11 Methods of physical examination
NOTE A sample unit consists of a container of product and the entire contents thereof.
11 .I External and internal examination of containers
11.1. Determine whether the code digits are legible and indelible and if embossed, examine for any abnormalities such as damage of the tinplate or lacquer.
11.1.2 Examine the seams, seals or closures and outer and inner surfaces of the container for any abnormalities or integrity defects.
11.2 External and internal examination of seams
Conduct internal and external examinations of container seams, seals or closures in accordance with the method provided by the container manufacturer to determine whether the container seam, seal or closure is in compliance with the prescribed standards, parameters and attributes supplied by the container manufacturer to ensure the integrity of the hermetic sealing.

11.2.1 Leak test by applying vacuum inside the can
11.2.1.1 Preparation of the cans
a) Empty unused cans:
Immerse empty unused cans for 5 min in boiling water. Remove the cans from the boiling water and cool to 30 °C or below before testing.
b) End product:
In the case of &piece cans - Open the end product by cutting out one of the lids of the can without damaging the circumference of the seam. In case of 2-piece cans, remove the bottom of the can (opposite the seam) without damaging the expansion ring on the bottom end. After removal of the content, immerse the can for 60 min in boiling water. Remove from the boiling water and dry for 6 h at approximately 55 °C before testing.
11.2.1.2 Testing
Add some water to submerge the entire seam. Place a rubber seal on the open end to cover the entire top of the circumference of the seam or expansion ring. Place a perspex plate connected with a vacuum tube on top of the rubber seal. Observe the entire seal covered with water at the opposite end of the can during the removal of air out of the can. Appearance of a succession of air bubbles from the seam into the water indicates leakage through the seam at that particular point.
11.3 Determination of net mass of the contents of the container
1 I .3.1 Weigh unopened container.
11.3.2 Open container and remove the contents.
11.3.3 Wash, dry and weigh the container complete with lid.
11.3.4 Subtract the mass of the empty container from the mass of the unopened container. The resultant figure is the net mass.
11.4 Determination of the vacuum inside a container, the net headspace and
the fill of the container
11.4.1 Vacuum
Tap the unopened container slightly on the surface of the inspection table to move the contents away from the inside surface of the lid. Impress the point of a vacuum gauge through the lid to measure the vacuum inside the container. Check for compliance with 6.1.7.
11.4.2 Net headspace
In case of
a) a container with a lid attached by a double seam, partially cut out lid without removing or altering the height of the double seam, or
b) another type of container, remove the lid.
Determine the average vertical distance, in mm, from the inside surface of the lid of the container to the upper level of the contents by taking measurements over the surface of the contents. The result is the net headspace.
11.4.3 Fill of container
In case of containers with lids attached by double seams, fill the container with water at room temperature to a vertical distance of 5 mm below the top level of the container. Weigh the container thus filled and determine the mass of the water by subtracting the mass of the container. Draw off water from the filled container to the level of the contents, weigh the container with the remaining water and determine the mass of the remaining water by subtracting the mass of the container.
Divide the mass of the remaining water by the mass of the water and multiply by 100. The result is the percentage of the total volume capacity of the container occupied by the content expressed as the fill of the container.
In case of a container with a lid attached otherwise than by a double seam, remove the lid and proceed as above, but fill the container to the top or to the level of the inside surface of the lid instead of to 5 mm below the top.
11.5 Determination of drained mass
11.5.1 Maintain the container at room temperature approximately between 20 °C and 30 °C for a
minimum of 12 h prior to examination.
11.5.2 Open and tilt the container to distribute the entire contents from the container on a preweighed sieve having a wire mesh with square openings of 2,8 mm x 2,8 mm.
11.5.3 Incline the sieve at an angle of approximately 17 ° to 20 ° and allow the contents to drain for 2 min, measured from the time the product is poured onto the sieve.
1 I .5.4 Immediately weigh the sieve containing the contents.
11.5.5 In case of a product with a sauce adhering to the contents or onto the sieve, wash the sauce off with a gentle spray of warm tap water (approximately 40 °C) using a wash bottle (e.g. plastic). Incline the sieve at an angle of approximately 17 ° to 20 ° and allow the contents to drain for 2 min, measured from the time the washing has finished.
11.5.6 lmmediately remove adhering water from the bottom of the sieve by use of a paper towel and weigh the sieve containing the washed contents.
11.5.7 In case of products packed in a jelled medium that does not liquefy at a room temperature between 20 °C and 30 °C within 12 h, remove the jelled medium by hand and weigh the solid contents.
11.5.8 The drained or washed mass (A) is obtained by subtracting the mass of the sieve from the mass of the sieve with the drained or washed product.
11.5.9 In case of products containing optional ingredients such as vegetables, fruits, cereals or garnish, determine the total drained or washed mass (8) as described above, then separate the optional ingredients and re-weigh. The mass of the material remaining on the sieve is the drained or washed mass of the fish content (C).
11.5.10 In case of products wrapped in parchment paper such as crab meat, proceed as above but remove the parchment paper after removing any adhering meat.

11.6 Determination of percentage exuded liquid in an oil packing medium Drain the entire liquid packing medium from a container and collect by means of a funnel directly into a graduated volumetric measuring glass cylinder of a suitable size. Record the total volume (T) in mL. After the oil has been separated, record the volume (V) in mL of the exuded watery liquid.

11.7 Determination of percentage of tuna
11.7.1 Open the can and drain the contents, following the procedures outlined in 11.5.
11.7.2 Remove and place the contents onto a tared 12 mm mesh screen equipped with a collecting pan.
11.7.3 Separate the fish with a spatula being careful not to break the configuration of the pieces.
Ensure that the smaller pieces of fish are moved to the top of a mesh opening to allow them to fall through the screen onto the collecting pan.
11.7.4 Segregate the material on the pan according to flaked, grated (shredded) or paste and weigh the individual portions to establish the mass of each component.
I I .7.5 W declared as a "chunk" pack, weigh the screen with the fish retained and record the mass. Subtract the mass of the sieve from this mass to establish the mass of solid and chunk fish.
11.7.6 If declared as "solid" pack remove any small pieces (chunks) from the screen and reweigh. Subtract the mass of the sieve from this mass to establish the mass of "solid" fish.
11.7.7 Express the mass of flaked, grated (shredded and paste) (F) as a percentage of the total drained mass of fish.
11.7.8 Calculate the mass of solid and chunk fish (Msc) retained on the screen by difference and express as a percentage of the total drained mass of fish.

11.7.9 Calculate the mass of solid fish (Ms) retained on the screen by difference and express as a percentage of the total mass of drained mass.

11.8 Examination methods for shrimps, prawns and langoustines
11.8.1 Determination of size designation
The size designation (SD) if expressed as the number of shrimps or prawns of 100 g of drained product, shall be determined from the number of whole units (N) and the actual drained mass (M), using the following equation:
SD= (N/M)*100
where
N is the number of whole units.
M is the total number of units.
11.8.2 Determination of percentage broken units
Separate the broken pieces from the whole units and calculate the percentage of broken units (% BU)
11.8.3 Determination of percentage undeveined units
Separate any units not deveined or cleaned from the product labelled as "deveined" or "cleaned
and calculate the percentage units not deveined or cleaned (Mu)
11.8.4 Determination of percentage discoloured units
Separate units with distinct discolouration of more than 10 % of their surface area and calculate the percentage discoloured units (% DU) by using the following equation:
11.9 Sensory and physical examination of contents
11.9.1 Open container.
11.9.2 Carefully remove the contents out of the container onto a white coloured tray for physical examination.
11 .9.3 Assess immediately the odour remaining in the empty container
11 .9.4 Assess the odour, flavour and texture of the contents.
11.9.5 Assess the product in accordance with the applicable requirements stipulated for the product.
11.9.6 Where the product is cross cut, round pilchards (not filleted) or sardinella packs or sardines in round cans, determine whether scales are present by gently scratching with the finger tips, any remaining scales off from the surface of the skin.
11.9.7 Split the units length wise open from the dorsal side down to the ventral side to determine the texture of the flesh, the bones, the colour of the flesh, the flavour and the presence of any remains of intestines with feed. Check for compliance with 6.1.9.
11.10 Examination of fish paste, fish spread
Transfer the contents from the container onto a white ceramic tile. Examine the contents for discolouration, defects or any other abnormalities. Spread the contents in thin layers over the tile with a spatula, in order to detect any sandiness, grittiness or other coarse pieces or tough portions or clots and examine the product for compliance with 7.1.1 6.1.
11.11 Measurement of blob diameter of tomato paste
Measure the blob diameter at 25 °C by placing a cylindrical chromium-plated copper tube of height 60 mm and inside diameter 19 mm on a horizontal glass plate, and filling it to the level of the top rim with the paste under test and gently lifting the tube from the plate at a slow and even rate such that the time taken to empty the cylinder is 4 s. Then immediately measure the lengths, in mm, of two diameters (at right angles to each other) of the paste blob, including in the measurements, any exuded liquid, and record the mean of these values. Perform this determination twice and record the overall mean value as the blob diameter. Check for compliance with 4.3.7.
11.12 Determination of Munsell value of canned tuna
11.1 2.1 Apparatus
11.12.1.1 An apparatus for comparing the reflectance of the tuna sample and the neutral Munsell discs.
11.12.1.2 A light source suitable for illuminating the sample and the Munsell disc with the radiating light at a wavelength centered at 555 nm (540 nm to 570 nm), or a comparator device fitted with a filter (on the eyepiece) that transmits light centered at the above wavelength.
11.12.1.3 Munsell discs of values 6,3 and 5,3.
11. 2.2 Preparation of sample
Pass the contents of the container through a sieve of nominal aperture size 6,7 mm. Mix the sieved material and place it in a 84 mm x 46 mm, open-top can with a false bottom 13 mm deep, the can being painted flat black inside and out. Fill the can to within 3 mm to 6 mm of its top edge. In the case of blended tuna, separate the flesh of the two colours and proceed as indicated with each colour separately.
11.12.3 Procedure
Within 10 min of sieving the sample determine the Munsell value as follows:
Using two Munsell discs of the same value each mounted 8 mm below the top edge of a 84 mm x 46 mm open-top can (painted as in 11.12.2), regulate the source of illumination so that, when viewed, the two discs appear to be of equal brightness. Withoutaltering the adjustment, remove one can and replace it by the prepared sample and observe whether the sample appears to be lighter or darker than the standard. For tuna designated "white" and "light" conduct the comparison using Munsell discs of value 6,3 and 5,3 respectively. Check for compliance with 7.1.4.2.
11.13 Determination of scales and gut
The undermentioned symbols are used to indicate the degree to which gut is present in fish units but have no bearing on the degree to which feed is present in the gut.
The presence of the extremity of the anal canal is allowed and is therefore not considered in determining the extent of the presence of gut. Gut without feed is not considered to be a significant defect.
The degree to which the gut is full is indicated by means of the following symbols:
D - Serious (half full to full gut)
E - Less serious (less than half full gut)
F - Slight (presence of feed in the gut not obvious)
From the above it follows that a complete gut which is half to totally full is considered to represent
one serious defect, viz., 1 AD. The following formulae are used for the purpose of calculating the
equivalent number of AD'S in a production of canned fish in which gut, containing feed, is present:
A unit containing spilt green or red feed with or without gut is considered to be a serious defect and
constitutes 1 AD. 

Reference of the measure

Regulations 9.4 and 9.6.3.2
Regulation 11 

Measure also domestic

Yes 

Products affected by the measure.

Description

Canned Fish, Canned Marine Molluscs And Canned Crustaceans 

Countries/Regions affected by the measure.

Description

All countries