Non-Tariff Barriers

Non-Tariff Measure

NTM classification

A41: Microbiological criteria of the final product 

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

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 then.
(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. 

Reference of the measure

Section 6 (4&5) 

Measure also domestic

Yes 

Products affected by the measure.

Description

Food 

Countries/Regions affected by the measure.

Description

All countries