Non-Tariff Barriers

Non-Tariff Measure

NTM classification

A69: Other requirements relating to production or post-production processes not elsewhere specified 

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

9.6.2 Seam closing machines
Lids or closures and containers shall not be damaged during handling or sealing or closing of containers. Only specially trained and adequately qualified personnel shall conduct the correct operation, careful maintenance, adjustment and frequent regular inspection of the seam closing machines. The seam closing operation shall be performed at a speed that is consistent with the speed of the production line to prevent a delay of containers before the seamer, resulting in a subsequent drop in contents temperature.
A system of identifying each retort trolley, basket or crate being filled with containers after sealing and the time of sealing shall be in place.
9.8 Handling of the product between container closure and retorting
9.8.1 Damaging of containers during collection or loading in the retort baskets or trolleys shall be avoided. The stacking of containers shall be such to avoid obstruction of the flow of the heat medium in the retort.

9.8.2 The period of time between the closing of containers and retorting shall be kept to a minimum. Unnecessary delays between the closure of containers and the retort process shall be avoided.
9.8.3 If the temperature of the product before retorting dropped below the initial temperature that has been used to determine the time-and-temperature process of the product, the retort sterilization schedule shall be extended according to a pre-determined plan that shall ensure commercial sterility of the product. Just before the start of the retort process whenever a drop of the normal schedule initial temperature is suspected, the content of the coldest container to be processed shall be shaken or stirred to determine the average temperature.
9.8.4 A system for product traffic control shall be established to prevent the product from bypassing the thermal processing operation and being accidentally taken into the storage area, or being subjected to multiple processing. A method to indicate whether a retort trolley or basket has been thermally processed such as with the application of a heat sensitive tape or tag shall be employed. A container on top of a retort trolley or basket shall be conspicuously marked with a heat sensitive tape or a heat sensitive tag shall be tied to the retort trolley or basket.
9.8.5 Containers with product requiring different retort processes that are being packed at the same time shall be identified and routed to receive the specified processes.
9.8.6 Retorts containing containers not yet processed shall be identified by means such as with a distinctive marker to prevent confusion.
9.8.7 Retorts shall not be closed until ready to start the process.
9.8.8 A clean new time and temperature chart or thermogram (see 3.3.6(k)) shall be installed at the start of each day's operation and be synchronized with the time indicated on the wall clock. The recording pen shall be filled with ink and the functioning of the timing mechanism and the correct length of the recorder pen arc shall be checked. After a power failure where the thermograph was inactivated, the time and temperature chart or thermogram shall be reset to the correct time.
9.9 Thermal processing of product
9.9.1 In the case of products in containers other than semi-preserves and salt-preserved products, the filled containers shall, where appropriate, be exhausted, hermetically sealed, and fully thermally processed. The containers of semi-preserves and salt preserved products shall be hermetically sealed.
9.9.2 The thermal process shall be continuous.
9.9.3 All rigid containers shall be exhausted, sealed, and processed in a proper manner resulting in their ends remaining concave and the bodies remaining normal during normal commercial conditions of storage and distribution.
9.9.4 The time-temperature process in the case of heat-preserved products shall ensure
a) the destruction of pathogenic organisms, and
b) freedom from microbiological spoilage.
9.9.5 Retorts and other heat processing equipment are to be operated as per requirements for the particular type of retort or equipment by trained and qualified individuals. The processor is required to document prescribed operating procedures for each product and container size and these procedures have to be available for inspection and validation by the authority administering this specification.
9.9.6 Appropriate alternative sterilization schedules shall be provided for immediate application in case of any deviations in processing.
9.9.7 Processing data and recorded charts of all processes that deviate from the scheduled process, shall be submitted to the heat processing authority that investigated and authorised the original documented scheduled process. The heat processing authority shall submit a written report on the heat dose calculated for the particular deviation for submission to the authority administering this specification.
9.10 Handling of sealed containers after heat processing
Any container whose process status before and after the retort process is unknown shall be immediately destroyed.
After having been removed from the retort in their baskets or trolleys the containers shall not be subjected to after-sterilization contamination. Hot or wet containers or containers having a positive internal pressure after the retort process shall not be removed out of their trolleys or baskets or be handled individually or be touched by hand. Containers shall not be handed or bulk-stacked before being thoroughly dried and cooled.
A clean separated area for the sole purpose of cooling containers after retorting shall be provided.
Such an area shall be
a) enclosed with unauthorized entrance being restricted,
b) physically separated from areas from which steam is emitted, and
c) away from other normal factory traffic, other than the handling of barleys or baskets with containers after retorting. There shall be no crossflow of other factory traffic along the route of the baskets or trolleys between the retorts and the cooling area.
After the containers have been cooled and dried, and only on instruction from a designated person, may the baskets or trolleys be moved out of the cooling area to a pick-up area. The process of removing the containers out of the trolleys or baskets and the stacking shall be done in such a way as to avoid rough handling or damaging of the containers or causing unnecessary stress to their seams or seals.
Containers, and in particular their seams, shall not be exposed to contamination. The equipment and conveyors used for the pick-up and stacking of containers shall be regularly sanitized. 

Reference of the measure

Regulation 9.6.2, 9.8, 9.9 and 9.10 

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