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

7.46 Tongue slices
7.16.1.1 Tongue slices shall consist of slices of the adequately cured tongue of food animals and the product shall be so labelled as to indicate the true nature and origin of the tongue.
7.16.1.2 The slices shall be obtained from tongue prepared in accordance with 7.16.1.1. The slices in any production lot shall be acceptably uniform in thickness and have a maximum thickness of 10 mm. Slices shall not be ragged or damaged.
7.1 6.2 Packing medium
The product may be packed in accordance with 17.6.1 .I or with sauce, gravy or dressing. If packed in brine, slices shall be fairly uniform in size.
7.q 6.3 Appearance and texture
The product shall be uniformly cured and discolouration that detracts from the appearance of the product shall not be present. The product shall not be tough or soggy.
7.1 6.4 Flavour and odour
The product shall have a characteristic, pleasant fresh flavour and odour and shall have no foreign flavours, foreign odours, off-flavours or off-odours.
7.16.5 Mass of tongue In pack
When determined in accordance with 10.5, the drained mass of the tongue in a container shall, in the case of tongue slices packed in accordance with 7.16.2, be at least 70 % of the d.n.m, and in the case of tongue slices packed in sauce, gravy or dressing, at least 50 % of the d.n.m.
7.16.6 Salt
In the preparation of the product, salt may be added to give a concentration of total chlorides, determined in accordance with 11.6, expressed as sodium chloride, of not more than 3 % by mass. 

Reference of the measure

Regulation 7.16 

Measure also domestic

Yes 

Products affected by the measure.

Description

Tongue slices 

Countries/Regions affected by the measure.

Description

All countries