Non-Tariff Barriers

Non-Tariff Measure

NTM classification

A32: Marking requirements 

Date when the measure came into force

17 September 2004 

Publication where the measure is specified

GOVERNMENT GAZETIE, 17 SEPTEMBER 2004 

Regulation where the measure is specified

MEAT SAFETY ACT, 2000 (ACT No. 40 OF 2000) 

Country/Region applying the measure

South Africa 

Coded list of objectives

A: Protection of human life and health 

Description of the measure

105. (1) A carcass, head and red offal found to be infested with one or more parasitic intermediate stages, which may be alive or calcified, must be detained and in bovine and pigs, two additional incisions must be made into each M. triceps brachii, parallel and proximal to the original incisions.
(2) If one or more parasitic intermediate stages are found on the majority of incision surfaces the carcass must be condemned.
(3) Where the infestation is not excessive the carcass and organs may be passed on condition that it undergoes treatment as described below.
(4) A conditionally passed carcass must be identified by roller marking in red ink along its entire side with the letter "M", being a minimum of 2 cm in height.
(5) All parts belonging to the carcass to be treated, must be identified by "M" tags.
(6) Carcasses and organs must be treated by freezing -
(a) as sides in a freezer with air temperature at minus 18 °c for 72 hours;
(b) as sides in a freezer with air temperature at minus 10 °C for 10 days;
(c) to reach a deep bone or core temperature of less than minus 6 °c, confirmed by the registered inspector and in accordance with the protocol approved for the specific abattoir by the provincial executive officer;
(d) after deboning, in accordance with a protocol approved by the provincial executive officer and -
(i) the container or carton in which deboned meat is packed must be marked with the letter "M" and the date of introduction into the freezer must be indicated;
(ii) the core temperature of the meat inside the container must be below minus 6 °C before it can be released by the registered inspector.
(e) in portions in a chest type freezer according to a protocol approved the provincial executive officer.
(7) Visible parasitic intermediate stages must be removed from the meat of a carcass that is conditionally passed and treated as described above.
(8)Records of core temperatures, freezer temperatures and batches of containers, carcasses and organs introduced for freezing must be kept by the abattoir owner for at least six months, and must be available for inspection purposes.
Specifications for stamps, marks and ink used

112. (1) All stamps or roller marks used to mark any carcass or meat must be constructed of a non-­ toxic, non-corrosive material and must be so constructed as to be readily cleanable.
(2) The following stamps are required:
(Rum!) (Low through put) (High throughput)
(3) The stamps must contain -
(a) the abattoir registration number; and
(b) the wording shown in sub regulation (2) which must be in at least two official languages, one of which must be English.
(4) The minimum sizes of stamps are 60 mm in diameter for the round mark shown in sub regulation (2).
(5) The letters on the stamps must be readable and may not be less than 8 mm high.
(6) Marks printed on wrapping material may be smaller than the sizes stated in sub regulations
(4) and (5) to suit particular circumstances provided they are approved by the provincial executive officer.
(7) A purple colored ink is required where stamps are applied to carcasses or meat and must be manufactured of harmless, edible ingredients approved for use on foodstuffs as described in the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972).
(8) The marks must be placed, in case of -
(a) cattle, sheep, pig and horse carcasses, on each quarter of the carcass and for pigs, an additional stamp on the head; and
(b) cattle, calves and horses, on the heads, if skins are removed.
Roller-marking
113. In addition to regulation 112, the owner may use a method of roller marking on red meat carcasses, where such marking contains the words and number stated in regulation 112(3), provided that such roller mark may only be used at abattoirs where meat classification is done.
Security of stamps
115. (1) The stamp of approval must be kept and used under control of a registered inspector;
(2) when not in use the stamp must be kept in safe custody to the approval of the registered inspector; and
(3) a stamp of approval must never be used at an abattoir where the abattoir number differs from the number on the stamp.
Use of marking equipment
116. (1) Stamps and roller marking equipment must be cleaned and sterilized regularly during use.
(2) All marking equipment must be kept hygienically, away from the floor and other dirty surfaces.
(3) Marks must be applied in such a manner that it is clearly legible on the carcass or meat.
General
117. (1) No person may place a stamp of approval on, or remove such mark from any carcass, part thereof, meat or a wrapping, packing or container, except under the supervision of a registered inspector.
(2) The registered inspector may at any time re-inspect a carcass or meat in an abattoir, notwithstanding that it may already have been passed for consumption and, if upon re­ inspection he or she is of the opinion that it is no longer fit for human or animal consumption, he or she must remove the stamp of approval by trimming, and such meat must be condemned. 

Reference of the measure

Part VI B 105(4&5), C 112,113.115.116 &117 

Measure also domestic

Yes 

Products affected by the measure.

Description

Meat 

Countries/Regions affected by the measure.

Description

All countries