Non-Tariff Barriers

Non-Tariff Measure

NTM classification

A42: Hygienic practices during production related to sanitary and phytosanitary conditions 

Date when the measure came into force

08 August 2003 

Publication where the measure is specified

Published under Government Notice No. R.918 of 30 July 1999 As corrected by: Government Notice No. R. 723 of 12 July 2002 As amended by: Government Notice No. R.1125 of 8 August 2003 

Regulation where the measure is specified

REGULATIONS GOVERNING GENERAL HYGIENE REQUIREMENTS FOR FOOD PREMIS ES AND THE TRANS PORT OF FOOD: The Health Act, 1977 (Act No. 63 of 1977) 

Country/Region applying the measure

South Africa 

Coded list of objectives

A: Protection of human life and health 

Description of the measure

standards and requirements for facilities on food premises
6.(1) The surface of any table, counter or working surface on which unwrapped food is handled and any equipment, utensil or basin or any other surface which comes into direct contact with food shall be made of smooth, rust-proof, non-toxic and non-absorbent material that is free of open joints or seams: Provided that wooden chopping blocks, cutting boards and utensils shall not be prohibited providing such items are kept in such a condition that dirt does not accumulate thereon or therein.
(2) No surface referred to in sub regulation (1) and no crockery, cutlery, utensils, basins or any other such facilities shall be used for the handling of food if they are not clean or if they are chipped, split or cracked.
(3) Any utensil or item which is suitable for single use only -
(a) shall be stored in a dust-free container until used; and
(c) shall not be used more than used.
(4) A surface referred to in sub regulation (1) and a facility referred to in sub regulation (2) shall be -
(a) cleaned and washed before food come into direct contact with it for the first time during each work shift; and
(b) cleaned and washed, as and when necessary, during and/or immediately after the handling of food, so that contamination of the food that comes into contact with any such surface or facility is prevented, and any such surface or facility shall, before food comes into direct contact therewith, contain -
(i)no more than 100 viable micro-organisms per cm2 upon analysis, conducted in accordance with acknowledged scientific micro- biological methods of investigation, of a sample taken in accordance with the swab technique prescribed by SABS Standard Test Method 763: Efficacy of Cleaning Plant, Equipment and Utensils: Swab Technique; and
(ii) no remains of cleaning materials or disinfectants which may pollute the food.
(5) (a) Every chilling and freezer facility used for the storage, display or
transport of perishable food shall be provided with a thermometer which at all times shall reflect the degree of chilling of the refrigeration area of such facility and which shall be in such a condition and positioned so
that an accurate reading may be taken unhampered.
(b) Every heating apparatus or facility used for the storage, display or
transport or heated perishable food shall be provided with a thermometer which at all times shall reflect the degree of heating of the heating area concerned and which shall be in such a condition and positioned so that an accurate reading may be taken unhampered.
8.(1) Food that is displayed or stored shall not be in direct contact with a floor or any ground surface.
(2) Any shelf or display case used for displaying or storing food or any container shall be kept clean and free from dust or any other impurity.
(3) Non-prepacked, ready -to-consume food, including food served as meals and displayed in an open container, shall be protected in accordance with the best available method against drop let contamination or contamination by insects or dust.
(4)(a)Subject to sub regulation (5) all food specified in Annexure D to these regulations shall, excluding the time taken by the food to cool down or to be heated to the required temperature in accordance with good
manufacturing practice, during the storage, transport or display thereof be kept at a core temperature not exceeding the core temperature specified in column 3 of Annexure D opposite the relevant category of food, and no food shall be sold if, in the case of frozen or chilled food products, the core temperature thereof is higher that the required core temperature or the surface temperature thereof is more than 2oC higher than the required core temperature, and, in the case of heated food products, the core temperature thereof is lower than the required core temperature or the surface temperature thereof is more than 2oC lower than the required core temperature.
(b) The provisions of paragraph (a) shall not apply to -
(i) any perishable food that will be sold directly to a consumer within one hour of being processed or prepared or that will be consumed on the food premises within one hour of being processed or prepared;
(ii)venison, for a period not exceeding eight hours after the animal concerned has been killed: Provided that the surface temperature thereof shall not exceed 25oC;
(iii) unprocessed raw fish, molluscs or crustaceans or raw meat or edible offal or the carcasses of cattle, sheep, goats, pigs, horses, mules, donkeys, rabbits or ostriches while being transported for a period not exceeding one hour during delivery: Provided that the surface temperature thereof shall not exceed 25oC.
(iv) any food exposed to higher temperatures than those referred to in this regulation during a maturation period or as p art of a manufacturing process: Provided that exposure to such higher temperatures shall be in accordance with good manufacturing practice.
(5) Any food that is marketed as a frozen product and has thawed but the surface temperature of which has not exceeded 7oC may be refrozen: Provided that such refrozen product shall be handled in accordance with good manufacturing practice.
(6) The code of practice for measuring the temperature of food set out in Annexure E to these regulations shall, in so far as it is applicable, be applied to measuring the temperature of food. 

Reference of the measure

Section 6 (1-5) & section 8 

Measure also domestic

Yes 

Products affected by the measure.

Description

Food 

Countries/Regions affected by the measure.

Description

All countries