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. 791 (Government Gazette 26531) of 9 July 2004 

Regulation where the measure is specified

Compulsory Specification For The Manufacture, Production, Processing and Treatment of Canned Meat Products 

Country/Region applying the measure

South Africa 

The rationale of the measure

This specification specifies requirements for the manufacture, production, processing and treatment of canned meat products intended for human consumption. 

Coded list of objectives

X: For purposes n.e.s. 

Description of the measure

5.3 Meat and offal
Meat and edible offal shall have been inspected and passed as fit for human consumption in accordance with the statutory provisions governing animal slaughtering, meat hygiene and meat inspection. The use of frozen meat and edible offal is allowed, provided that they have been frozen and stored under acceptable conditions and show no evidence of rancidity or discolouration and have been defrosted in a way that does not adversely affect quality. Only chilled carcasses in which rigor mortis has occurred fully or carcasses that have been frozen and thawed may be deboned for processing, unless hot deboning is used.

Meat and edible offal shall be free from off-odours, off-flavours, and taint. Meat and edible offal that are bruised, meat that is from parts of the head other than the masseter muscles, and, in the case of pork, the teat line, shall not be used. Inedible offal shall not be used. Cartilage, glands, blood clots, major sinews, major tendons and major blood vessels shall be removed, except that sinews and tendons may be used in natural binder.

Except where other statutory regulations apply, the deboning of red meat carcasses and the cutting up and preparation of meat for canning shall except where the nature of the process makes it impossible, be performed in work areas where the temperature does not exceed 15 "C. The temperature of meat being deboned shall at no time exceed 7 °C, except when hot deboning is performed. These areas shall be physically separated from the heat processing areas of the factory. 

Reference of the measure

Regulation 5.3 

Measure also domestic

Yes 

Products affected by the measure.

Description

Meat and edible offals 

Countries/Regions affected by the measure.

Description

All countries