©SWASA 20 23 – All rights reserved                 1 
   PRD/SZNS 078:2023  
 
ICS 67.120.10                                                                                                                                   Edition 1  
                                          
 
 
 
 
 
 
ESWATINI  NATIONAL STANDARD  
 
 
 
 
 
GEN ERAL REQUIREMENTS FOR 
PROCESSED MEAT PRODUCTS  
 
 
 
 
 
 
 
 
 
 
 
 
 
Published by: Eswatini  Standards Authority  
Marbel Construction, Plot 247 , 11th Street King Mswati III Avenue West  
P. O. Box 1399, Matsapha, Kingdom of Eswatini   
Telephone: +268 2518 4633, Fac simile: +268 2518 4526  
Website: www.swasa.co.sz  
E-mail: info@swasa.co.sz  
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  ©Eswatini  Standards Authority 20 23 
 
COPYRIGHT NOTICE  
 
This Eswatini  Standards Authority  (SWASA) documen t is a n Eswatini  National  Public  Draft Standard 
and is copyright -protected by SWASA. Neither this SWASA document  nor any extract from it may 
be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, 
photocopying, r ecording or otherwise, without prior written permission being secured.  
 
Requests for permission to reproduce should be addressed to : 
 
The Information Officer  
Eswatini  Standards Authority  
P.O. Box 1399, Matsapha  
Tel. + 268 2518 4633  
Fax: + 268 2518 4526  
E-mail: info@swasa.co.sz   
Website: www.swasa.co.sz  
 
Reproduction may be subject to royalty payments or a licensing agreement.  
Violators may be prosecuted.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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©SWASA 20 23 – All rights reserved                                                  3 
  
 
Table of changes  
 
Clause Changed  Date  Change  
 
   
   
 
NATIONAL FOREWORD  
This Eswatini  National  Public Review  Draft Standard was prepared by Technical Committee 
SWASA/TC 31 Meat and meat products  in accordance with procedures of the Eswatini  Standar ds 
Authority, in compliance with Annex 3 of the WTO/TBT Agreement.  
 
  
  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
   
 
 
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  Table of Contents  
1. Scope  ................................ ................................ ................................ ................................ ...................  5 
2 Normative references  ................................ ................................ ................................ ...........................  5 
3 Definitions ................................ ................................ ................................ ................................ ............  5 
4 Requirements for the factory or processing facility  ................................ ................................ ...........  10 
4.1 General  ................................ ................................ ................................ ................................ ....... 10 
4.2 Factory construction, layout and conditions  ................................ ................................ ...............  10 
4.3 Equipment for prod uction  ................................ ................................ ................................ ...........  17 
4.4 Hygienic operating requirements  ................................ ................................ ................................  18 
4.5 Requirements for employees engaged in the handling, preparation, processing , packaging and 
storage of the product  ................................ ................................ ................................ .......................  20 
5 Requirements for ingredients and the product  ................................ ................................ ...................  22 
5.1 General  ................................ ................................ ................................ ................................ ....... 22 
5.2 Meat  ................................ ................................ ................................ ................................ ............  22 
5.3 Compositional requirements  ................................ ................................ ................................ ....... 23 
5.4 Microbiological requirements  ................................ ................................ ................................ ..... 27 
6 Methods of microbiological examination  ................................ ................................ ..........................  28 
6.1 Total viable count  ................................ ................................ ................................ .......................  28 
6.2 Escherichia coli  ................................ ................................ ................................ ...........................  28 
6.3 Salmonella organisms  ................................ ................................ ................................ .................  28 
6.4 Clostridium perfringens  ................................ ................................ ................................ ..............  28 
6.5 Staphylococcus aureus  ................................ ................................ ................................ ................  28 
6.6 Listeria monocytogenes  ................................ ................................ ................................ ..............  28 
6.7 Test for efficacy of cleaning and disinfect ing of plant, equipment and utensils  ........................  29 
6.8 Microbiological examination of water  ................................ ................................ ........................  29 
7 Methods of chemical examination  ................................ ................................ ................................ ..... 29 
7.1 Determination of protein nitrogen, protein and actual lean meat content ................................ ... 29 
8 Packing, marking and labelling  ................................ ................................ ................................ ..........  29 
8.1 Packaging ................................ ................................ ................................ ................................ .... 29 
8.2 Marking on packages  ................................ ................................ ................................ ..................  30 
8.3 Labelling  ................................ ................................ ................................ ................................ ..... 30 
Annex A  Examples of calculations for the total meat protein equivalent (TME)  ................................ . 31 
Annex B  How to use table 1,2,3  ................................ ................................ ................................ ...........  32 
Annex C  Quality verification of precessed meat products  ................................ ................................ .... 35 
 
 
 
 
 
 
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 GEN ERAL REQUIREMENTS FOR PROCESSED MEAT  
1. Scope  
This standard specifies the general requirements for the  handling, preparation, processing, p ackaging, 
refrigeration, transportation and storage of processed meat products, and includes microbiological  and 
compositional requirements.  
  
2 Normative references  
The following documents, in whole or in part, are nor matively referenced in this document and are 
indispensable for its application. For dated references, only the edition cited applies. For undated, 
references, the latest edition of the referenced document (inc luding any amendments) applies .  
 
AOAC official  method 960.39, Fat (crude) or ether extract in meat.  
SZNS SANS 241 -1, Drinking water – Part 1: Microbiological, physical, aesthetic and chemical 
determinands.  
ISO 4833 -1, Microbiology of the food chain – Horizontal method for the enumeration of 
microorg anisms – Part 1: Colony count at 30 C by the pour plate technique.  
ISO 4833 -2, Microbiology of the food chain – Horizontal method for the enumeration of 
microorganisms – Part 2: Colony count at 30 C by the surface plating technique.  
ISO 5761, Examinati on for the presence of viable spores of mesophilic Clostridium  organisms in 
foods.  
SANS 885 Processed meat products  
SANS  5763, Efficacy of cleaning plant, equipment and utensils: swab technique.  
SANS  6317, Methods of chemical analysis of meat and fish p roducts.  
SANS  6579, Microbiology of food and animal feeding stuffs – Horizontal method for the detection of 
Salmonella spp. S  
ISO 6888 -1, Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration 
of coagulase -positive staphylo cocci  (Staphylococcus aureus  and other species) – Part 1: Technique 
using Baird -Parker agar medium.  
ISO 6888 -2, Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration 
of coagulase -positive staphylococci (Staphylococcus aureu s and other species) – Part 2: Technique 
using rabbit plasma fibrinogen agar medium.  
ISO 7937, Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration 
of Clostridium perfringens – Colony -count technique.  
ISO 11290 -1, Microb iology of food and animal feeding stuffs – Horizontal method for the detection 
and enumeration of Listeria monocytogenes – Part 1: Detection method.  
ISO 11290 -2, Microbiology of food and animal feeding stuffs – Horizontal method for the detection 
and enum eration of Listeria monocytogenes – Part 2: Enumeration method.  
ISO 16649 -1, Microbiology of food and animal feeding stuffs – Horizontal method for the 
enumeration of beta -glucuronidase -positive Escherichia coli – Part 1: Colony -count technique at 44 
C using membranes and 5 -bromo -4-chloro -3-indolyl beta -D-glucuronide.  
ISO 16649 -2, Microbiology of food and animal feeding stuffs – Horizontal method for the 
enumeration of beta -glucuronidase -positive Escherichia coli – Part 2: Colony -count technique at 44 
C using 5 -bromo -4-chloro -3-indolyl beta -D-glucuronide.  
 
3 Definitions  
For the purposes of this document, the following definitions apply.  
 
3.1 acceptable  
adequate appropriate suitable acceptable to the authority administering this standard, or to the par ties 
concluding the purchase contract, or to parties implementing this standard, as relevant  PRD/SZNS 078: 2023  
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  3.2 actual lean meat  
percentage mass percentage of nitrogen represented by subtracting the nitrogen contribution from 
non-meat proteinaceous material present in t he product, from the total percentage nitrogen analyzed, 
multiplied by a factor of 30  
 
3.3 actual total meat content  
percentage actual total meat percentage lean meat percentage (including mechanically recovered 
meat, except where the latter is specifical ly excluded), plus fat percentage  
 
3.4 ambient temperature  
not less than 10 °C and not higher than 25 °C  
 
3.5 batter liquid  
preparation from water, ground cereals with or without spices, salt, sugar, starch and other ingredients 
or additives (or both)  
 
3.6 breading  
dry breadcrumbs or other dry preparations, coarse or fine (mainly from cereals with colorants) that are 
used for the coating of meat products  
 
3.7 by -product  
product not intended for human consumption   
 
3.8 cleaning  
actions dealing with t he removal of soil, food residue, dirt, grease and other objectionable matter  
 
3.9 chilled storage  
temperature of −1 °C to 7 °C of which the maximum core temperature is 7 °C  
 
3.10 chiller  
insulated and refrigerated room that is specifically designed for the storage of foods at temperatures 
not lower than −1 °C and not higher than 7 °C that has suffici ent refrigeration capacity to maintain the 
desired storage temperature, and that also has sufficient refrigeration capacity to ensure that products 
placed in the chiller are cooled to that temperature  
 
3.11 coated product  
product of which the surface has  been covered with a pre -dust, batter or breading (or any combination 
thereof)  
 
3.12 comminuted product  
 product comprising of meat pieces that have been reduced in size by either mincing, grinding, 
chopping, flaking, dicing or emulsifying, with or withou t other ingredients, which is then either filled 
into a casing, formed into a mould or preformed  
 
3.13 contamination  
occurrence of any undesirable matter in food or in the food environment from a contaminating source 
which can be physical, chemical, biolo gical or allergenic  
 
3.14 cured product  
product with added curing agents (for example, nitrites or nitrates)  
 
 
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 3.15 disinfectant  
chemical agent that kills most vegetative forms of pathogenic and other micro organisms (but not 
necessarily all bacteria and fungal spores, mycobacteria, rickettsiae, or viruses) on inanimate surfaces  
 
3.16 edible offal in the case of  
 a) food animals other than poultry: blood, blood plasma, brain, cow -heels, diaphragm, gut (casings), 
washed head, kidneys, omentum, pancreas , pluck (oesophagus, trachea, lungs, heart, pericardium, 
associated lymph nodes, pillars of the diaphragm and liver or part thereof (without the gall bladder)), 
spleen, tail, thymus, tongue, cleaned tripe, trotters and udder (in the case of a heifer)  
 
b) poultry, giblets (the heart, the clean and stripped gizzard, the liver without the gall bladder)  
  
NOTE 1 Where natural casings are used, it is not necessary to declare unless specific claims such as Halaal are 
made  
 
NOTE 2 For more information on inedible offal, see 3.28.  
 
3.17 factory processing  
facilities premises in which meat (see 3.30) or meat product (see 3.43) is handled or treated to process 
further for commercial purposes  
 
NOTE This definition excludes shops, hotels, boarding houses, restaurants or other eating establishments .  
 
3.18 fat edible  
lipids from animal or plant origin, or combinations thereof  
 
3.19 fermentation  
conversion of carbohydrates to organic acids (lactic acid) using micro -organisms, under controlled 
conditions  
 
3.20 ferment ed product  
product that has been processed through the fermentation process and in addition, might have 
undergone a process of air drying and be smoked or unsmoked  
 
3.21 formed product  
product that has been preformed (see 3.41) or reformed (see 3.46)  
 
3.22 freezer  
room or equipment that is specially designed to lower the temperature of a food product through the 
zone of maximum crystallization and down to a n equilibrium temperature of −18  °C in a period of 
time that is acceptable for the product  
 
3.23 freezer storage  
insulated room that is specially designed for the storage of frozen foods, and that has sufficient 
freezing capacity to maintain a core product temperature of −18 °C when products that have already 
been frozen to that temperature are bein g stored  
 
3.24 freezing  
 process continuous process whereby the temperature of the product is lowered through the zone of 
maximum crystallization (for most products this is between −1 °C and −5 °C), at a rate of at least 6 
mm of product thickness per hour , and that is only completed when the temperature of the entire 
product, after thermal stabilization, has reached −18 °C or lower  
 
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  3.25 frozen product  
product (see 3.43), cooked or uncooked, that has undergone a freezing process (see 3.24) and has been 
preserved by storage in the frozen st ate to a core temperature of −18  °C or lower  
 
3.26 heat treated product  
product that has been subjected to a heat treatment which results in a core temperature of at least 72 
°C during processing, for the appropriate t ime, or equivalent process  
 
NOTE Validations should be produced to show that food safety parameters have been achieved.  
 
3.27 heat treatment controlled  
process whereby the core and surface temperature, or both, of a product, is increased to temperatures  
higher than 72 °C 3.28 inedible offal in the case of  
a) food animals other than poultry: with the exception of bone, it means all parts of the animal not 
covered by the definitions of edible offal and meat (see 3.16 and 3.30)  
 
 b) poultry: the trachea, l ungs, crop, gall bladder, and oviducts  
 
3.29 lean meat equivalent  
percentage LME % percentage protein nitrogen multiplied by a factor of 30 (LME % = percentage 
protein × 4,8 % Protein = Protein N % × 6,25)  
 
NOTE 1 LME % is expressed as a percentage of t he product mass as offered for sale.  
 
NOTE 2 The percentage protein nitrogen content may be from a plant or animal source, or both.  
 
3.30 meat sound  
skeletal musculature (excluding the musculature of the lips, snout, scalp and ears), of healthy food 
animals, with or without connective tissue, blood vessels, lymphatic and nerve tissue, bone, fat, 
cartilage, pork rinds, and defeathered skin (poultry) that are naturally associated with such 
musculature in situ in the dressed carcass and head and should be q ualified by species  
 
3.31 mechanically recovered meat MRM  
mechanically separated meat mechanically deboned meat pulped material consisting predominantly of 
muscular tissue, collagen, marrow and fat recovered by a process whereby bone and meat are 
mechani cally separated  
 
NOTE 1 MRM is synonymous with MSM (mechanically separated meat), MDM (mechanically deboned meat) 
and MBM (mechanically boned meat).  
 
NOTE 2 MRM is included in "meat" as defined with the provision that where MRM is used it should be 
decla red in the relevant order in the list of ingredients, should be qualified by species MRM and should have a 
maximum calcium content not exceeding 1,5 %, based on dry matter.  
 
NOTE 3 MRM should not be abbreviated on the packaging.  
 
3.32 name of the product  
product name word or words giving a true description of the nature of the food product concerned, 
sufficiently precise to avoid misleading or confusing the consumer with regard to the true nature, 
physical condition, type of packing medium, style, conditi on, content and type of treatment it has 
undergone and to enable such product to be distinguished from products with which it could be 
confused with and, if necessary, including a description of the product where the name of a food is not 
self-evident or s elf-explanatory  
 
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 3.33 no or partial heat treated product  
processed meat product that has undergone no or partial heat treatment (see 3.34)  
 
 3.34 no or partial heat treatment  
 processing of any processed meat product which is either heated to a core tem perature of below 72 
°C or unheated  
 
3.35 outer container  
box, carton or case into which packages of meat products (with or without wrappers) are packed for 
storage or distribution  
3.36 partial heat treated  
product processed meat product that has underg one partial heat treatment (see 3.37)  
 
3.37 partial heat treatment  
processing of any processed meat product to a core temperature of below 72 °C  
 
3.38 fat percentage  
percentage solvent extractable fat  
 
3.39 percentage protein  
percentage protein nitro gen multiplied by 6,25  
 
3.40 pre -dust  
blend of finely ground breadcrumbs or other dry preparations (mainly from cereals) with other 
ingredients that is used as the first coating layer to improve breading adhesion  
 
3.41 preformed product  
meat mixture wh ich has been shaped or formed by mechanical or manual means into shapes 
resembling drumsticks, schnitzels or any other suitable shape  
 
3.42 processed meat  
meat that has undergone any action that substantially altered its original state (including, but no t 
limited to, heating, smoking, curing, fermenting, maturing, drying, marinating (surface application), 
extraction or extrusion or any combination of all these processes)  
 
3.43 product  
meat intended for human consumption, which is in the course of handlin g, preparation, processing, 
packaging or storage indicated by the context of this standard  
 
3.44 production  
handling, preparation, processing, or packaging of product for heating, drying, chilling or freezing (or 
a combination thereof) in the course of b eing or having been heated, dried, chilled or frozen, including 
the process of suitable storage, as indicated by the context of this standard  
 
3.45 ready -to-eat meat product  
RTE meat product food which is normally consumed without further processing  
 
3.46 reformed product  
processed meat product of which the individual visible meat pieces are no smaller than 13 mm, with 
or without the addition of finely comminuted meat and other permitted ingredients, of which the 
soluble proteins bind the meat pieces to gether and upon cutting, has the typ ical appearance of meat 
muscle  
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  3.47 suitable corrosion -resistant  
material impermeable material that has smooth surfaces (free from pits, crevices and scale), that is 
non- toxic, is unaffected by ice and any other subs tance with which it is likely to come into contact, 
and is capable of withstanding exposure to repeated cleaning, including the use of detergents  
 
 
3.48 total meat protein equivalent  
TME lean meat equivalent plus any fat or edible oils, edible offal or c ombination thereof, expressed 
as a percentage of the product mass as offered for sale  
 
3.49 uncured product  
product the processing of which does not include curing agents (for example, nitrites or nitrates)  
 
3.50 whole muscle products  
processed meat pro duct with the whole muscle still intact and which might have been subjected to a 
process resulting in protein extraction and might, in addition, have been placed into a mould to shape 
the product  
 
NOTE Whole muscle processed meat products can contain bone , rind, show pieces, batter or crumbs, or not, and 
can be smoked or unsmoked, as well as cured or uncured.  
 
4 Requirements for the factory or processing facility  
4.1 General  
 
4.1.1 All the factory or processing facility requirements contained in the relev ant national legislation 
shall  be complied with.  
 
4.1.2 Management shall have documented methods and procedures, based on the requirements of 4.2 
that can prove that an acceptable product safety management system has been implemented and 
maintained.  
 
4.1.3 The factory and equipment used in the preparation of the product shall comply with the 
requirements given in 4.2 to 4.4, inclusive.  
 
4.1.4 The employees engaged in the preparation and processing of the product shall comply with the 
requirements given in  4.5.  
 
4.1.5 Where a part of the preparation of a product for packaging is done at a factory other than the 
packaging factory, the other factory concerned and its employees shall also comply with the 
requirements of 4.1 to 4.5, inclusive.  
4.2 Factory cons truction, layout and conditions  
4.2.1 Location, size, hygienic design and conditions  
 
4.2.1.1 The location of the factory shall be such that the buildings can be kept acceptably free from 
objectionable odours, smoke, dust and other sources of contaminati on, in order to comply with the 
relevant national legislation (see foreword) for hygiene and sanitation.  
 
4.2.1.2 The factory and equipment shall be so designed and arranged as to permit the following:  
a) an orderly, uninterrupted flow of production with out any cross flows that could have an adverse 
effect on the quality and safety of the product;  
b) the processing of raw materials without undue delay;  PRD/SZNS 078 :2023  
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 c) proper maintenance of hygiene; and  
d) facilities to carry out functions such as quality control an d process control.  
 
4.2.1.3 The factory buildings shall be so designed and constructed as to prevent the entry and 
harbouring of insects, birds, rodents and other vermin.  
 
4.2.1.4 The buildings shall be of sound construction, in good repair and large eno ugh to prevent 
crowding of equipment and employees, and to permit adequate cleaning and the maintenance of 
product quality, safety and hygiene.  
 
4.2.1.5 The factory premises shall be graded, well drained and adequately fenced to keep out larger 
animals su ch as cats and dogs, as well as unauthorized persons and vehicles.  
 
4.2.2 Roofs and ceilings  
4.2.2.1 The roof shall be weatherproof and made of non -absorbent material and shall be well 
maintained to prevent contamination of the product and ingredients, an d to prevent other structures 
from becoming damp.  
 
 4.2.2.2 Roofs and, where applicable, ceilings, shall fit tightly to the walls and shall be faced with a 
suitable corrosion -resistant, light -coloured and impermeable material that is so constructed and 
finished as to minimize condensation, mould development, flaking of paint and the lodgement and 
accumulation of dirt, and shall be capable of being cleaned without damage.  
 
4.2.2.3 Areas where unprotected processed meat and meat products are handled, or where  ingredients 
and packaging materials are stored, shall have a ceiling.  
 
4.2.3 Walls, windows and doors  
4.2.3.1 Outer walls shall be weatherproof and impermeable to water.  
 
4.2.3.2 All interior wall surfaces shall be faced with a smooth, light -coloured m aterial that is 
washable, water -impermeable and impact -resistant to a height of 2 m above the floor. However, if 
soiling of the walls can occur above this height, then the facing shall be continued to a higher level.  
 
4.2.3.3 All ledges on the inside of t he walls and all windowsills shall be sloped towards the floor.  
 
4.2.3.4 Wall -to-wall and wall -to-floor junctions in production areas shall be closed , curved  and 
covered.  
 
4.2.3.5 Doors and door frames shall be sheathed with, or made from, a suitable cor rosion -resistant 
material and shall have a smooth, seamless, light -coloured, water -impermeable and readily cleanable 
surface. If wood is used, it shall be sheathed to render it impermeable to water.  
 
4.2.3.6 Doors through which the product is moved betwee n the preparation, processing and packaging 
areas shall be wide enough to prevent contamination of the product and damage to the doors.  
 
4.2.3.7 All doors that open directly from the outside into the preparation, processing and packaging 
areas shall be pr ovided with effective air screens or shall, as far as is practicable, be self -closing and 
tight-fitting. Freezers, chillers and freezer storage room doors shall be tight -fitting.  
 
4.2.4 Floors and drainage  
4.2.4.1 Floors shall be constructed of concrete or any other material that is water -impermeable, 
corrosion -resistant and easy to clean, and shall be of an even surface that is smooth but not slippery, 
and free from cracks, crevices and open joints.  
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  4.2.4.2 Floors in the preparation, processing and pac kaging areas and in freezers, chillers and freezer 
storage rooms shall be suitably sloped and shall drain into external gullies, sumps and sewers. Each 
outlet shall have, immediately outside the factory walls, a trap that prevents the entry of rodents.  
 
4.2.4.3 Drainage channels shall be of the open type with, where necessary, removable covers, and 
shall be designed to cope with the maximum expected flow of liquid without overflowing or causing 
flooding.  
 
4.2.4.4 There shall be no installations in a drain age channel that could obstruct the flow of water or 
the activities of cleaning. Gully traps shall be fitted with easily removable strainers.  
 
4.2.5 Lift cages and staircases  
4.2.5.1 Lift cages shall have a corrosion -resistant inside surface that is smoo th, easy to clean and is 
water -impermeable, and the floor shall be properly drained. Mesh doors may be used, provided that 
they are not conducive to unhygienic conditions.  
 
4.2.5.2 Staircases in rooms where the product is handled, prepared, processed or p ackaged shall have 
solid risers, and shall be provided with closed balustrades of a height that will prevent contamination 
of products underneath the stairs.  
 
4.2.6 Cables and pipes  
4.2.6.1 Cables and pipes shall, where applicable, be  
a) fixed above ceil ings,  
b) chased into walls,  
c) carried under floors, or  
d) fixed away from walls or ceilings and above the floor, and spaced in such a manner that the 
ceilings, walls, floor, cables and pipes can be easily cleaned and maintained in a hygienic condition.   
 
4.2.6.2 Drainage and sewer pipes shall not be installed above ceilings in the preparation, processing or 
packaging areas, nor shall they be installed in such a way that accidental leakages could contaminate 
the product. The drainage and sewer pipes shal l be properly vented to the outside.  
 
4.2.7 Illumination  
4.2.7.1 An illuminance of at least 220 lux is required for general operations, while at least 540 lux is 
required at points where close examination of the product is carried out.  
 
4.2.7.2 Artifici al illumination, if used, shall be such that the colour of the product is not altered.  
 
4.2.7.3 Luminaires suspended over the production areas shall be of the safety type or otherwise so 
protected as to prevent contamination of the product in the event of  breakage of a luminaire or lamp.  
 
4.2.8 Ventilation  
4.2.8.1 The ventilation shall keep the air fresh and remove excess water vapour, and shall prevent the 
build -up of excessive heat, the formation of condensate and the growth of mould. Natural ventilati on 
shall be augmented, where necessary, by mechanical means.  
 
 4.2.8.2 The air shall be free from noxious fumes, vapours, dust and contaminating aerosols. The 
airflow shall be from the more hygienic to the less hygienic areas of the factory.  
 
4.2.8.3 Wind ows that open for ventilation purposes shall be insect -screened. The screens shall be 
easily removable for cleaning, and shall be made of a suitable corrosion -resistant material and kept in 
good repair.  
 
 
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 4.2.9 Hand -washing facilities  
4.2.9.1 The follow ing shall be provided at entrances to the preparation and processing areas of the 
factory used by the employees, at other conveniently situated places within easy reach of the 
employees, and at toilet exits:  
 
a) an acceptable number of hand -wash basins wi th an abundant supply of warm potable running 
water, in the temperature range 35 °C to 45 °C, that complies with the requirements of 4.4.2.1;  
 
b) a sufficient supply of unscented liquid soap or food grade hand cleaning detergent and where 
required, to dry  hands, single -use disposable paper towels; and  
 
c) taps operated by means other than the hands or elbows (for example, knee -operated or foot  
operated taps).  
 
4.2.9.2 Hand -washing facilities shall, at all times, be unobstructed by equipment and operating 
activities. Hand -wash basins shall be of a suitable corrosion -resistant water -impermeable material, 
shall have a smooth finish, be easy to clean, and shall drain directly into sewer lines.  
 
4.2.9.3 Disinfectant hand dips, where provided, shall be of such design that they can be adequately 
cleaned.  
 
4.2.10 Footbaths  
4.2.10.1 Unless their absence in particular circumstances is acceptable, or unless alternative 
acceptable facilities for cleaning and disinfection are provided, footbaths that contain a suitab le 
disinfectant solution shall be provided at each entrance to the preparation, processing and packaging 
area that is used by employees, and shall be so located that employees cannot obtain access to those 
areas without disinfecting their footwear.  
 
4.2.1 0.2 Footbaths shall be so constructed that they can be adequately drained and cleaned.   
 
Note  
The depth  should be +/- 15cm deep.   
 
4.2.11 Separation of processes and facilities  
Separate rooms or well -defined areas of acceptable size shall be provided fo r:  
  
a) the receipt and storage of raw materials,  
b) preparatory operations of the product,  
c) processing operations of the product,  
d) food handling and processing operations,  
e) packaging, and  
f) the storage of the final product.  
 
4.2.12 Preparati on and processing areas  
4.2.12.1 Preparation and processing areas shall not be used for any purposes other than that for which 
they have been be designed.  
 
These areas shall be designed, constructed, and staffed and the equipment shall be arranged in suc h a 
manner as to permit ; 
a) the control of access,  
b) proper supervision,  PRD/SZNS 078: 2023  
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  c) the free movement of workers for the performance of all operations, easy and adequate cleaning 
and proper maintenance of hygiene and hygienic operations, as well as to facilita te the free movement 
and cleaning of movable equipment,  
d) the physical separation of the preparation and processing areas from any storage and designated 
cleaning areas, i.e. workshops and comfort areas shall be completely separated from preparation, 
processing and storage areas; and  
e) the minimization of the risk of contamination of the product.  
 
4.2.12.2 The deboning of red meat or poultry carcasses and the cutting up and preparation of meat 
shall, except where the nature of the process makes it impo ssible, be performed in work areas with a 
temperature that does not exceed 12 °C.  
 
4.2.12.3 Areas where raw food is being handled shall be separated from areas where cooked food is 
being handled.  
 
4.2.13 Storage facilities  
 
4.2.13.1 General  
The producti on areas of the factory shall not be used for storage purposes.  
  
4.2.13.2 Storage facilities for edible ingredients  
 
4.2.13.2.1 Storage facilities for edible ingredients that are used in the preparation of the product shall 
be dry, free from dust and any  other source of contamination, and shall be vermin proof.  
 
4.2.13.2.2 Edible ingredients shall be stored in closed containers and away from the floor and the 
walls.  
4.2.13.3 Storage facilities for packing and packaging materials clean, dustproof, vermin  proof and dry 
storerooms shall be provided for the storage of packing and packaging materials.  
 
4.2.13.4 Storage facilities for pesticides and other harmful substances Pesticides and other poisonous 
or harmful substances, and the equipment for their appl ication, shall be stored in a room or cupboard 
in which no foodstuff, food -handling equipment, packaging materials or food containers are stored, 
and shall be kept locked.  
 
These substances shall at all times be segregated from edible materials. All these  substances shall be 
prominently and distinctly labelled with a warning about their toxicity and use, and shall at no time 
come into contact with food containers, packaging materials, raw materials or the product.  
 
4.2.13.5 Storage facilities for substanc es used for cleaning and disinfection Substances used for 
cleaning and disinfection, and the equipment for their application, shall be stored in a room in which 
no foodstuff, food -handling equipment, packaging material or food containers are stored and sha ll at 
no time come into contact with food containers, packaging materials, raw materials or the product. All 
substances used for cleaning and disinfection shall be prominently and distinctly labelled.  
 
4.2.13.6 Storage facilities for utensils and spare pa rts  
 
4.2.13.6.1 Utensils and spare parts that come into contact with the product shall, when not in use, be 
kept in a disinfectant solution or be stored in a hygienic manner in a dry area that is free from dust and 
any other source of contamination, and i s vermin proof.  
 PRD/SZNS 078 :2023  
Edition 1  
 
©SWASA 20 23 – All rights reserved                                                  15 
 4.2.13.6.2 Spare parts for machinery that are capable of contaminating the product shall be kept in a 
separate storage area away from the production areas.  
 
4.2.13.7 Storage facilities for lubricants  
Lubricants shall be stored away from  the production areas and in such a manner that they do not cause 
contamination of the product.  
 
4.2.13.8 Storage facilities for the finished products  
4.2.13.8.1 Finished products awaiting dispatch shall be stacked away from the floors and walls in 
well-ventilated, acceptably dust -free, dry and clean rooms. These rooms shall be physically separated 
from areas where steam is generated.  
 
4.2.13.8.2 The finished product shall be protected against elements of the environment or any other 
condition that could adversely affect the product.  
 
4.2.13.8.3 Finished products found not to comply with the requirements of this standard shall be 
stacked apart from finished products that do comply, and shall be clearly identified.  
 
4.2.13.9 Freezers, chillers and freezer  storage rooms  
4.2.13.9.1 Freezers, chillers and freezer storage rooms shall operate efficiently and shall be 
hygienically maintained. Where freezers, chillers and freezer storage rooms are located in processing 
areas, their floor shall either be an integ ral part of the floor of the processing area or be adequately 
sealed to that floor. All storage units shall be installed high enough above the floor to permit easy and 
adequate cleaning of the area underneath them.  
 
 4.2.13.9.2 The walls and floors shall b e in good condition. The surfaces of the ceilings, walls and 
floors shall be of suitable corrosion -resistant material, shall be impermeable to water and shall be 
smooth and free from cracks, crevices and flaking of surface material. The floors shall be dra inable, 
and the floors of chillers shall be sloped to effect complete draining. Products shall not be stacked 
direct on the floors, against walls or against wall panels.  
 
4.2.13.9.3 Freezer storage rooms shall be equipped with automatic manual measurable t emperature 
recorders with enough suitably placed sensing elements or manual mechanism to monitor the overall 
air temperature. The temperature in freezer storage rooms shall be automatically or manually and 
continuously monitored and a record of the tempera ture shall be kept and be made available for 
inspection.  
 
4.2.13.9.4 Unless an alarm system is installed to alert the operator of system failure, freezers and 
freezer storage room temperature shall be verified manually every 4 h to ensure correct operatio n of 
equipment and recorders.  
 
4.2.13.9.5 The entrances to freezers, chillers and freezer storage rooms shall be protected from the 
inflow of warm air by the provision of an ante -room, a mechanical air curtain, strip curtains or self  
closing shutters.  
 
4.2.14 Smoke rooms  
Doors used during the firing of smoke rooms shall not open directly into production areas, unless the 
smoke generator is so designed as to obviate pollution of these areas. Separate facilities shall be 
provided for the storage of smoke -generating materials.  
 
4.2.15 By -products  
Any processing of by -products and non -meat products that are not intended for human consumption 
shall be conducted in buildings that are physically separated from the factory in such a way that there 
is no possibi lity of contamination of the product.  
 PRD/SZNS 078: 2023  
Edition 1  
 
 
16            ©SWASA 20 23 – All rights reserved  
          
  4.2.16 Waste facilities  
A separate, suitable refuse facility shall be provided on the premises, at appropriate locations in and 
outside the factory or processing facility and shall be cleaned daily. These facilities  shall be for the 
discharging and disposal of waste, and shall prevent the contamination of the environment and of the 
production areas. The design of these facilities shall be such as to prevent contamination of the 
product  
 
 
4.2.17  Comfort facilities  
4.2.17.1 An acceptable number of suitable change rooms, shower baths, hand -wash basins whose taps 
operate as described in 4.2.9.1(c), toilet facilities (separate for males and females) and, where 
appropriate, urinals, shall be provided within practical dista nce from the factory processing areas.  
 
4.2.17 .2 Showers shall connect directly to the change rooms. Comfort facilities shall be separated and 
shall not open directly into the preparation, processing, packaging or storage areas.  
 
4.2.17 .3 Toilets shall b e completely separate from change rooms, the only permissible access being 
through a vestibule with close -fitting, self -closing doors. Toilet blocks shall have their own 
handwashing facilities, separated from those provided in change rooms.  
 
4.2.17 .4 An a mple supply of toilet paper, hot and cold running water, unscented liquid soap or an 
acceptable hand cleaning detergent and disposable paper towels shall be provided for employees. 
Receptacles shall be provided for used paper towels. Refuse bins of hygieni c construction shall be 
provided.  
 
4.2.17 .5 Notices requiring employees to wash their hands with liquid soap or hand cleaning detergent 
after they have used the toilet, shall be posted. Lockers or controlled clothes baskets shall be provided, 
and the layo ut and equipment shall be such as to permit proper cleaning and maintenance.  
 
4.2.17 .6 The comfort facilities shall be kept clean and tidy. The comfort facilities shall be adequately 
ventilated. Change rooms and dressing -rooms shall not be used as living quarters or for the 
preparation or consumption of meals.  
 
4.2.17 .7 Staff dining -rooms shall be separate from the change rooms or dressing -rooms.  
 
4.2.18  Facilities for cleaning and disinfection  
4.2.18 .1 Facilities with proper drainage shall be provided for the cleaning and disinfection of the 
premise of the factory or processing plant and its portable equipment and utensils, and shall be made 
available at convenient and acceptable points.  
 
4.2.18 .2 Such facilities shall be located in a separate room or in a designated area in the preparation, 
processing and packaging areas where there is an ample supply of cold potable water (see 4.4.2) and 
hot water, where required, or saturated steam, under adequate pressure.  
 
4.2.18 .3 Facilities for disinfecting glov es and knives shall be available at convenient and acceptable 
points.  
4.2.18 .4 Materials used for cleaning and disinfection, hot and cold running water or saturated steam, 
hose pipes, spray nozzles, brushes, scrapers and other equipment needed for the cle aning of the 
factory, equipment and utensils shall be made available.  
 
4.2.18 .5 These materials and equipment shall not be stored in a room where food -handling equipment 
is stored and shall at no time come into contact with raw materials, the products or their containers or 
packages  
 
4.2.18 .6 The direction of drainage flow shall be away from the product handling areas.  PRD/SZNS 078 :2023  
Edition 1  
 
©SWASA 20 23 – All rights reserved                                                  17 
 4.3 Equipment for production  
4.3.1 General  
4.3.1.1 Production areas shall be so designed, equipped and staffed as to allow free movement  of 
workers to facilitate cleaning and the maintenance of hygiene, product quality and safety.  
 
4.3.1.2 All factory surfaces, equipment and utensils that come into contact with the product shall be 
smooth -surfaced, light-colored  and of a suitable corrosio n-resistant non -absorbent material (i.e. not 
wood or any other absorbent or porous material), which may have an acceptable plastics -coated 
surface suitable for use with food, but should preferably be made of stainless steel.  
 
4.3.1.3 The equipment and ute nsils for production shall be of hygienic design with no open joints or 
crevices and shall be so constructed as to facilitate their cleaning and disinfection. Open ends and 
curled edges shall be adequately sealed to prevent the accumulation of organic mate rial and dirt. 
Where necessary, as in the case of equipment that cannot be cleaned in situ, it shall be possible to 
dismantle the equipment for cleaning and disinfection.  
 
4.3.1.4 Surfaces with which the product comes into contact shall not be painted.  
 
4.3.1.5 All parts of stationary equipment or equipment that is not readily movable shall be installed 
away from the walls and ceilings at distances sufficient to allow access for cleaning and inspection. 
All permanently mounted equipment shall be either in stalled high enough above the floor to allow 
access for cleaning and inspection, or shall be completely sealed to the floor.  
 
4.3.1.6 Equipment shall preferably not be sunk into the floor but if this is unavoidable, the installation 
of the equipment shall  be such as to be acceptable. Sunken areas shall be well drained.  
 
4.3.1.7 Copper, lead and their alloys (other than solder), and other metals or materials detrimental to 
health, shall not be used in the construction of equipment that comes into contact w ith the raw 
materials or with the unprotected product at any stage of its production.  
 
4.3.1.8 The use of solder in equipment shall be minimized.  
 
4.3.1.9 Equipment and utensils used for inedible offal or for the management of waste shall be 
identified a s such and shall not be used for edible materials.  
 
4.3.1.10 Equipment used in areas outside the production areas, such as in the toilet or ablution 
facilities, shall not be used in the areas where food for human consumption is handled, prepared, 
processe d, packaged or stored.  
 
4.3.2 Tables  
4.3.2.1 Wooden tables shall not be used in processing areas. Tables shall be of such design and 
construction that will prevent the development of unhygienic conditions and bacterial build -up. 
Frames shall be made of s mooth corrosion -resistant metal or shall have been so coated as to protect 
them from corrosion.  
 
Note: National g uidelines for abattoirs and establishments can be used to align to 4.3.2.1  
 
4.3.2.2 Table tops shall be of seamless stainless metal or other s eamless, corrosion -resistant, smooth, 
water -impermeable material with similar surface characteristics. The tops shall be of hygienic 
construction and shall either be removable for cleaning or so secured to their frames so as to allow 
easy cleaning and disi nfection.  
 
4.3.2.3 Where metal tops are folded at the edges, the folds shall be effectively soldered, welded or 
sealed with an acceptable mastic sealant so as to prevent the accumulation of organic matter and dirt. 
All joints in tables shall be watertight.   PRD/SZNS 078: 2023  
Edition 1  
 
 
18            ©SWASA 20 23 – All rights reserved  
          
  4.3.2.4 Tables shall, as far as possible, allow rapid and effective drainage, shall be easy to clean and 
shall be free from cracks, crevices and openings.  
 
4.3.3 Cutting boards  
If cutting boards are used, they shall be of hygienic construction and shal l be made of acceptable 
light-coloured material (other than wood or other absorbent or porous material) that is suitable for use 
with food products. Cutting boards shall be easily removable.  
 
4.3.4 Utensils and implements  
Knives, shovels, brooms and other  utensils or implements used in the processing or packaging areas 
shall not have handles of wood or of absorbent material or porous material.  
 
4.3.5 Efficacy of cleaning  
The efficacy of the cleaning and disinfection process shall be tested in accordance with recognized 
standard . When scor ed by the system set out in the recognized standard such as SANS 5763 , the 
determined percentage efficacy of cleaning and disinfection in the sample shall be acceptable.  
 
4.3.6 Containers for the handling of raw materia ls and the product  
4.3.6.1 All food containers that contain materials, other than those that contain the finished product, 
shall at all times be kept on shelves or stands of corrosion -resistant water -impermeable material.  
 
4.3.6.2 When filled or partly f illed with raw materials or with the product, containers shall not be 
stacked one on top of the other in such a way that the contents of one food container can be 
contaminated by the bottom of another container stacked above it.  
 
4.3.6.3 Food containers s hall be of hygienic design and shall either be light -coloured or shall have a 
bright metal finish.  
 
4.3.6.4 Food  containers shall  not be placed directly on the floor.  
4.4 Hygienic operating requirements  
4.4.1 General  
4.4.1.1 In relation to the handling,  preparation, processing, packaging, freezing, transportation and 
storage of the product, no operation shall be performed and no conditions shall exist that are 
detrimental to the product. Materials liable to contaminate the product shall be kept away from  the 
production areas.  
 
4.4.1.2 Non -edible substances shall not be stored in the same room as edible ingredients or in the 
preparations or packaging areas of the factory.  
 
4.4.1.3 Uncooked meat or meat products shall not, in the course of handling, proces sing and storage, 
be unnecessarily exposed to conditions that affect them adversely.  
 
4.4.1.4 Care shall be taken to ensure that there is no contact between raw materials and finished 
products. Raw food shall not be handled or stored in areas where cooked  food is handled or stored.  
 
4.4.1.5 There shall be no unhygienic conditions on the factory premises. Smoke from factory 
chimneys or from smoke rooms that causes contamination at any stage during processing of the 
product, is offensive, injurious or dange rous to health, shall not be allowed to enter the factory 
buildings.  
 
4.4.2 Potable water  
4.4.2.1 Water used as a food product ingredient, involving ice and steam, or in contact with food 
contact surfaces shall comply with the requirements of SZNS SANS 2 41-1.  PRD/SZNS 078 :2023  
Edition 1  
 
©SWASA 20 23 – All rights reserved                                                  19 
  
4.4.2.2 Every production area in the factory or processing facility shall have an adequate supply of 
clean potable water that is free from suspended matter and the substances that could be deleterious to 
the product or harmful to health.  
 
All wate r coming into contact with the product, product contact surfaces or that is used in the 
preparation areas of the factory shall have been so treated by flocculation, filtration, chlorination or 
any other acceptable process as to ensure compliance with the r equirements for drinking water in 
terms of SZNS SANS 241 -1.  
 
4.4.2.3 Factory installations for the treatment of water shall be thoroughly cleaned at least once a 
week by an acceptable method.  
 
4.4.2.4 The purity of ice shall be such that the water derive d from it (by melting the ice under aseptic 
conditions at a temperature not higher than 10 °C), immediately after the ice has been manufactured, 
complies with the requirements of 4.4.2.1.  
 
4.4.2.5 Water for cleaning the factory and equipment shall comply with the requirements of 4.4.2.1. 
Chlorinated water that could have any deleterious effect on the product shall be dechlorinated 
immediately before use. In all cases, the free residual chlorine concentration shall be determined by 
the N,N –diethyl -1,4-l-phenylene diamine test (DPD indicator test) or any other acceptable test that 
has equivalent sensitivity.  
 
4.4.3 Compressed air, gases and steam  
Compressed air, gases and steam used in direct or indirect contact with food or with food -contact 
surfaces shall  contain no substances that could be hazardous to health or that could contaminate the 
food.  
 
4.4.4 Removal and disposal of effluent and waste  
4.4.4.1 Litter, waste and overflow shall not be allowed to accumulate or give rise to unhygienic 
conditions, an d shall be disposed of promptly in an efficient and hygienic way.  
 
4.4.4.2 Containers of waste that are awaiting removal from the factory premises shall be colour  coded 
to separate them from the processing and production areas  
 
Note : refer to waste regula tion 2000 for waste colour code  
 
4.4.4.3 A separate refuse room or any other acceptable refuse facility shall be provided on the 
premises, and shall be cleaned and disinfected daily.  
 
4.4.4.4 The factory shall have an efficient effluent and waste disposal  system that shall, at all times, 
be maintained in good order and repair. All effluent lines (including sewer systems) shall be large 
enough to carry peak loads, shall be so constructed as to avoid contamination of potable water 
supplies or the environment , shall not constitute a source of contamination to the product, product 
contact surfaces or ingredients, and shall not create an unsanitary condition or nuisance.  
 
4.4.4.5 Hazardous substances shall be disposed of in an environmentally acceptable way.  
 
4.4.5 Vermin control  
4.4.5.1 All buildings in which raw materials, ingredients and the product are stored, or in which the 
product is handled, prepared, processed or packaged, shall be kept free from insects, birds, rodents 
and other vermin and shall be in sect-proof and rodent -proof.  
 
4.4.5.2 An effective and continuous programme for pest control shall be established, implemented and 
maintained.  PRD/SZNS 078: 2023  
Edition 1  
 
 
20            ©SWASA 20 23 – All rights reserved  
          
  4.4.5.3 Pesticides shall not be used in work areas while preparation, processing and packaging are in 
progress,  and precautionary measures shall be taken to ensure that equipment and work surfaces are 
free from pesticide residues.  
 
4.4.5.4 Pesticides shall at no time come into contact with wrapping materials, containers, raw 
materials or the product.  
 
4.4.5.5 Onl y registered pesticides shall be used in accordance with manufacturer’s instructions and 
shall only be handled by authorized and suitably trained personnel or by persons under strict 
supervision of trained personnel.  
 
4.4.5.6 The room in which pesticides are stored shall be kept locked and the materials contained in it 
shall only be handled by employees suitably trained in their use.  
 
4.4.6 Animals  
Animals, including birds, shall not be allowed in any part of the factory.  
4.5 Requirements for employees engaged in the handling, preparation, processing, 
packaging and storage of the product  
 
4.5.1 Health  
4.5.1.1 All the health requirements of the relevant nat ional legislation  shall be complied with.  
 
4.5.1.2 Before being employed, all employees shall pas s an appropriate medical examination to ensure 
that they are free from communicable diseases, and  shall thereafter pass a biannual  medical 
examination .  
 
4.5.1.3 No employee who is a carrier of, or is suffering from, any communicable disease, especially a 
carrier of Salmonella or Shigella, or one who shows symptoms of, or is suffering from, gastroenteritis 
or an enterobacterial infection, or a disorder or condition that causes discharge of fluid from any part 
of the skin or body shall be allowed to come int o contact with a high -risk product such as heat -treated 
products, or high -risk product contact surfaces. Any such employee shall immediately report to the 
factory management.  
 
NOTE The relev ant national department shall have the information regarding comm unicable diseases such as 
TB, Hepatitis B, slamonella ,syphilis  
 
4.5.1.4 The management shall ensure that no meat handler, who is known or suspected to be infected 
with a disease capable of being transmitted through food shall be permitted to work in any part of the 
production chain in a capacity in which there is a likelihood of the employee contaminating the 
product with pathogenic organisms. Such persons shall be withdrawn from their tasks as meat 
handlers and shall be transferred to a position which wi ll avoid the contamination of the product.  
 
4.5.1.5 In the case of any absence of more than one day owing to illness, the employee shall, before 
resuming duty, report the nature of the illness that necessitated the absence to  the factory hygiene 
officer o r supervisor, who shall, should he or she deem it necessary, take the appropriate steps to 
obtain a medical opinion on the employee's fitness for work.  
 
4.5.1.6 An appropriate medical record of each employee shall be kept. Medical records and medical 
certificates submitted by an employee of a factory shall be made available for inspection by an 
acceptable authority.  
 
 PRD/SZNS 078 :2023  
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©SWASA 20 23 – All rights reserved                                                  21 
 4.5.1.7 The management shall ensure that no employee who is suffering from any cut, an injury, an 
infected wound or an infected skin irrita tion shall be allowed to come into contact with the product or 
product contact surfaces, unless the cut or injury has been so treated or dressed by suitable waterproof 
dressings in a colour different from the product being handled and is so controlled that  the discharge 
of body fluid is prevented, and the wound and its dressing are so covered as to ensure that infection or 
contamination of the product is no longer possible.  
 
4.5.2 Protective clothing  
4.5.2.1 All employees engaged in the handling, preparat ion and processing of the product up to and 
including the packaging stage, but excluding employees operating within freezer storage rooms,  chill 
rooms  and maintenance/engineering,  shall wear clean, light -coloured, protective clothing, waterproof 
aprons, wa terproof slipovers or boots, and clean, washable or disposable headgear that completely 
covers their hair. Note: Employees working in different areas  with different risks should have different colored 
protective clothing.  
 
4.5.2.2 Overalls shall completely  cover the personal clothing of the employees. At the end of each 
working day, soiled overalls and headgear shall be handed in for laundering. Employees shall not 
remove protective clothing from the factory.  
 
4.5.2.3 Gloves, if used, shall be made from im permeable material and shall be of the disposable type. 
Non-disposable gloves shall be thoroughly cleaned and then disinfected using chlorinated water or 
any other acceptable solution or procedure.  
 
4.5.2.4 Protective clothing, other than waterproof apron s, sleevelets and gloves, shall not be stored in 
work areas. When not in use, protective clothing shall be kept in the change rooms and shall not be 
removed from the premises except for laundering under hygienic conditions. The homes of employees 
shall not  be regarded as acceptable for laundry purpose. The washing or laundering shall be 
performed by the packing facility or a firm contracted by the packing facility.  
 
4.5.2.5 Waterproof protective clothing shall be made of plastics, rubber or other similar a cceptable 
material. All protective clothing shall be of hygienic design, shall have no external pockets, shall be in 
good repair and shall not constitute a source of contamination to the product.  
 
4.5.2.6 Waterproof aprons, sleevelets and gloves shall be cleaned and disinfected at each time of 
removal and as frequently as is necessary, and shall be hung on hooks or pegs at exits from the 
production areas during intervals between work and during visits to the toilet.  
Waterproof aprons, sleevelets and glove s, as well as all equipment used in the preparation, processing 
and packaging of the product shall not be removed from the work areas except for repairs and for 
cleaning under hygienic conditions.  
 
4.5.2.7 Protective clothing used in production areas shal l not be used for any other purpose, and shall 
be removed when leaving the production areas  
 
4.5.2.8 There shall be a documented and communicated  hand washing policy.  
 
4.5.3 Personal hygiene and personal effects  
4.5.3.1 Workers shall, at all times, maint ain a high degree of personal hygiene and cleanliness and 
conform to hygiene practices while on duty. They shall be trained and educated in personal 
cleanliness and hygienic practices. Adequate control shall be exercised to ensure that employees are in 
compliance with the hygienic requirements (such as supervision at the hand -washing facilities) before 
commencing work at the beginning of a work shift and after breaks.  
 
4.5.3.2 Before starting work, after each absence from the factory production area, at re gular intervals 
during production, or at any time when necessary, employees shall wash their hands with warm water 
and an acceptable unscented liquid soap or detergent and rinse them in clean, running water.  PRD/SZNS 078: 2023  
Edition 1  
 
 
22            ©SWASA 20 23 – All rights reserved  
          
  They may then sanitize them with an acceptable disinfectant solution, after which they shall rinse 
their hands in clean running water, if so required by the usage directions of the sanitizer.  
 
4.5.3.3 Neither employees' personal effects nor their food shall be present in any area where the 
product and  its ingredients and packaging materials are handled and stored.  
Employees' personal effects, including their personal clothes, shall be kept in lockers or hangers 
provided for this purpose in the change rooms (see 4.2.18.5).  
 
4.5.3.4 Containers used in the preparation, processing or packaging of the product shall not be used 
for any other purpose.  
 
4.5.3.5 The use of chewing gum and of tobacco (in any form) shall not be permitted within areas 
where the product and its ingredients and packaging materials  are handled or stored. Spitting shall not 
be allowed anywhere within the factory premises.  
 
4.5.3.6 Neither varnish nor lacquer shall be used on fingernails, and fingernails shall be kept short and 
clean. Jewellery shall not be worn by employees who hand le raw materials or the unprotected product 
(or both).  
 
4.5.4 Notice boards and supervision  
4.5.4.1 Notices shall be strategically displayed in the preparation, processing, packaging and storage 
areas, in the change rooms and in the toilet facilities.  
 
4.5.4.2 Notices that prohibit eating, spitting and the use of chewing gum and tobacco in any form shall 
be posted in each production area and in each area designated for the storage of ingredients.  
 
Notices that request employees or, where applicable, vis itors to wash their hands on entering the 
production areas shall be posted at each entrance used by employees or visitors to gain access to those 
areas. Notices that direct employees to wash their hands after using the toilet shall be posted at the 
toilet facilities (see 4.2.18.5).  
 
4.5.4.3 Adequate supervision shall at all times be practised to ensure compliance with 4.5.4.2.  
 
4.5.4.4 The responsibility of ensuring observance of all personal practices, operations and 
requirements of this clause by all pe rsons shall be given to competent staff members.  
 
4.5.5 Visitors  
Any person, including employees, who visits or enters the production areas during the hours of 
operation, shall, when in those areas, comply with all the relevant hygiene requirements and s hall 
wear clean protective clothing that shall be provided by the factory.  
 
5 Requirements for ingredients and the product  
5.1 General  
5.1.1 All ingredients and additives used, whether specified or not, shall comply with the relevant 
national legislation  and codex standard(s) , and only permitted ingredients shall be used. All 
ingredients used in the preparation of the product shall be in every way fit for human consumption.  
 
5.2 Meat  
5.2.1 Meat shall have been obtained from a registered abattoir and the  meat shall be inspected and 
passed as fit for human c onsumption in accordance with the applicable national legislation   
 PRD/SZNS 078 :2023  
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©SWASA 20 23 – All rights reserved                                                  23 
 5.2.2 The use of frozen meat is allowed, provided that it has been frozen and stored under acceptable 
conditions and, where relevant,  at the specified temperature, shows no significant evidence of 
rancidity or discoloration, and has been defrosted in a manner that does not adversely affect the food 
safety of the product.  
 
5.2.3 Casings – shall be inspected and passed fit for human cons umption in accordance with codex 
standard and relevant national legislation.  
 
5.2.4 Spices - shall be passed fit for human consumption in accordance with codex standard for food 
additives and relevant national legislation.  
5.3 Compositional requirements  
5.3.1 Table 1 provides guidelines on how to classify processed meat products, in accordance with the 
processing action the product has undergone.  
 
5.3.2 Table 1  gives compositional requirements in accordance with the minimum formulation 
requirements of var ious processed meat products per class.  
 
5.3.3 The total meat protein equivalent (TME) can be calculated by using the example in annex A.  
 
NOTE 1 An example on how to use tables 1, 2 and 3 is given in annex B.  
NOTE 2 For quality verification of processe d meat products see annex C. 5.3.4 Table 3 gives examples of 
processed meat products per class.  
 
Table 1 -Product range classification guideline  
 
1 2 3 4 5 6 7 8 9 10 11 
Chilled, Frozen and certain ambient processed meat products  
class  Section A — Process  of reducing size of  
meat  Section B — Additional processing steps  Section C — Coated  
 Whole 
muscle 
Bone in 
Boneless 
Rind -on 
Rindless 
With 
show 
pieces 
Without 
show 
pieces 
Smoked 
Unsmoked 
Edible 
offal  Comminuted 
With show 
pieces 
Without 
show pieces 
Formed 
Preformed 
Unformed 
Smoked 
Unsmoked  Reformed 
With 
show 
pieces 
Without 
show 
pieces 
Smoked 
Unsmoked  Cured  Uncured  Heat 
treated  No or 
partial 
heat 
treatmen t Dried  Fermented  Coated 
products shall 
have a 
maximum of 
50 % coating 
and the 
minimum core 
of 50 % shall 
be classified in 
accordance 
with classes 1 
to 13  
 
 
 
 
 
 
 
 
 
 PRD/SZNS 078: 2023  
Edition 1  
 
 
24            ©SWASA 20 23 – All rights reserved  
          
  1 2 3 4 5 6 7 8 9 10 11 
Chilled, Frozen and certain ambient processed meat products  
class  Section A — Process of reducing size 
of 
meat  Section B — Additional processing steps  Section C — Coated  
1 x   x  x     
2 x    x x x    
3 x    x  x x   
4 x   x   x    
5 x   x   x x   
6  x  x  x     
7  x   x  x x   
8  x  x    x x  
9  x   x x     
10   x  x  x    
11   x x  x     
12   x x       
13           
14          x 
15          x 
 
 
Table 2  Compositional requirements (Minimum form ulation requirements per class)  
1 2 3 4 5 6 7 8 9 
Subclass  Description  Total meat 
protein 
equivalent 
minimum 
percentage 
(calculated)  Actual 
total meat 
content 
minimum 
percentage 
(analyzed)  Actual 
lean meat 
minimum 
percentage 
(analyzed)  Fat 
maximum 
percentage 
(analyzed)  Added 
rinds 
maximum 
percentage  Added 
gelatin 
maximum 
percentage  Added 
defeathered 
chicken 
skin 
maximum 
percentage  
Class 1 — Whole muscle, cured, heat treated products  
1.1 Whole 
muscle, 
cured, heat 
treated 90 70 50 30a 0b 0 0c 
1.2 Whole 
muscle, dry 
cured, heat 
treated  95 90 60 30a 0b 0 0d 
Class 2 — Whole muscle, uncured, heat treated or partial heat treated products  
2.1 Whole 
muscle, 
uncured, heat  
treated or 
partial heat 
treated  90 80 60 30a 0b 0 0c 
Class 3 — Whole muscle, uncured, no or partial heat treated and dried products  
3.1 Whole 
muscle 
uncured, no 
or partial heat 
treated and 
air dried 
products  N/A 100 50 50a 0b 0 0c 
3.2 Whole 
muscle 
uncured, no 
or partial heat 
treated and 
air dried 
products 
undergoing a 
lengthy 
maturation N/A 100 70 30a 0b 0 0c PRD/SZNS 078 :2023  
Edition 1  
 
©SWASA 20 23 – All rights reserved                                                  25 
 period (min. 
21 d)  
Class 4 — Whole muscle, cured, no or partial heat treated products  
4.1 Whole 
muscle dry 
cured no or  
partial heat 
treated  95 90 60 30a 0b 0 0c 
4.2 Whole 
muscle, 
cured, no or 
partia l heat 
treated  90 80 30 50a 0b 0 0c 
Class 5 — Whole muscle, cured, no or partial heat treated and dried products  
5.1 Whole 
muscle, 
cured, no or  
partial heat 
treated and 
air 
dried 
products  N/A 100 50 50a 0b 0 0c 
5.2 Whole 
muscle, dry 
cured, no or 
partial  heat 
treated and 
dried 
products  N/A 100 50 50a 0b 0 0c 
Class 6 — Comminuted, cured, heat treated products  
6.1 Comminuted, 
cured, heat  
Treated  (e.g 
Vienna,  60 25 15 30a 15b 0 40c 
6.2d Liver 
spreads, páté 
and terrines  60 20 15 40a 20b 5 40c 
6.3 Products  in 
aspic: Brawn  60 25 15 15a 20b 10 40c 
6.4 Products in 
aspic: 
Suelze,  
other 
products 
containing  
cured meat 
pieces in 
aspic  N/A 15 N/A 50a 20b 15 40c 
6.5  Products 
made from 
blood  N/A 60 10 50a 50b 5 0c 
Class 7 — Comminuted, uncured, no or partial heat  treated and dried products  
7.1 Comminuted, 
uncured, no 
or 
partial heat 
treated and 
dried  
products  N/A 80 55 50a 0b 0 0c 
Class 8 — Comminuted, cured, no or partial heat treated, dried and fermented products  
8.1  Comminuted, 
cured, no or  
partial heat 
treated, dried  
and 
fermented 90 80 30 40a 10b 0 10c PRD/SZNS 078: 2023  
Edition 1  
 
 
26            ©SWASA 20 23 – All rights reserved  
          
  products  
Class 9 — Comminuted, uncured and heat treated products  
9.1 Comminuted, 
uncured and 
heat treated 
products  60 25 15 30a 15b 0 40c 
Class 10 — Reformed, uncured, no or partial heat treated product  
10.1 Reformed, 
uncured, no 
or partial 
heat treated 
products  60 50 25 30a 15b 0 40c 
Class 11 — Reformed, cured, heat treated  
11.1 Reformed 
cured, heat 
treated  
from single 
species  60 33 20 20a 10b 0 10c 
11.2 Reformed, 
cured, heat 
treated from 
mixed 
specie s 
products  60 33 20 20a 10b 0 10c 
Class 12 — Reformed, cured, no or partial heat treated products  
12.1 Reformed, 
cured, no or 
partial  
heat treated 
products  60 20 10 30a 5b 0 15c 
Class 13 — Unspecified class  
13.1 Unspecified 
class  70 25 15 30a 5b 0 5c 
Class 14 — Coated products  
14.1 Coated products – Maximum coating of 50 % allowed, meat component in accordance with class 1 to 13  
NOTE 1 The above percentages apply to all ingredients that form part of the meat component of the final packaged product. 
Any sauces, marinades, vegetables, or other similar added ingredients which form part of the final packaged product will be 
excluded from the exercise to verify compliance with the compositional table. If such additions form part of the final 
packaged produ ct, the principle of QUID (quantitative ingredient declaration) will apply to the ingredient declaration on the 
labelling of the final packaged product.  
 NOTE 2 For class 1, pickled tongue (edible offal), although not part of the meat definition, is includ ed in class 1.1 and class 
1.2.  
NOTE 3 For class 6.2, gelatin is only for the topping of terrines and not added to the mix. The minimum level of liver to be 
present in the recipe is 10 %.  
NOTE 4 For class 6.4 there is no minimum TME.  
NOTE 5 For class 6.5  there is no minimum TME.  
NOTE 6 For class 9.1, brawn produced from uncured meat will be included  
a The total fat on nutritional analysis shall not exceed this value.  
b The added rinds shall not exceed this value.  
c The added rinds and chicken skin whe n used in combination shall not exceed this value, or if only rinds are added the 
requirement in footnote  shall apply.  
d For Class 6.2, the product naming shall be linked to the source of the edible offal.  
e For Class 6.5, the product naming shall be li nked to the source of the edible offal.  
 
 
 
Table 3  Product class examples  
1 2 
Class   Examples per class  
1 Gammons, pastrami, cooked silverside, roast beef (cured), country ham, edible whole 
muscle offal i.e pickled tongue  
2 Roast pork, roast beef (unc ured), carpaccio  
3 Dry salted hams  
4 Kasseler, bacon, gammon (partially heat treated), pickled tongue  PRD/SZNS 078 :2023  
Edition 1  
 
©SWASA 20 23 – All rights reserved                                                  27 
 ( partially heat treated  
5 Smoked beef, koppa, pancetta  
6 Emulsion products (viennas, polonies)  
7 Dried meat discs  
8 Salami, cervelat, cabanossi, me ttwurst, teewurst  
9 Blanched pork sausages, uncured chicken viennas, polonies,  
fully cooked burgers  
10 Reformed nuggets  
11 Reformed hams, chicken, turkey rolls  
12 Reformed bacon, reformed kasseler chops  
13 Unspecified  
14 Coated products – Maximum coa ting of 50 % allowed, meat  
component in accordance with class 1 to 13 for example coated  
chicken schnitzel  
15 Sausages/burgers (beef/chicken)  
 
5.4 Microbiological requirements  
When tested in accordance with the appropriate methods given in 6.1 to 6.6, th e product shall comply 
with the requirements given in table 4  
 
Table 3 — Microbiological requirements for fiv e (n) random samples of product  
1 2 3 4 5 6 7 8 
Category  Limits  Requirements for certain specified products when tested in accordance with specifi ed test 
methods  
cfu/g  
Process hygiene criteria  Food hygiene criteria  
3-class sampling plan  2-class sampling plan  
Escherichia 
coli ISO 
16649 -1 or 
ISO 16649 -
2 Staphylococcus 
aureus  
(enterotoxin 
threat) ISO 
6888 -1 or ISO 
6888 -2 Clostridium 
perfringen s 
ISO 7937 or 
ISO 5761  Total  
viable 
count  
(Hygiene 
indicator)  
ISO 4833 -1 
or 
ISO 4833 -2 Listeria  
monocytogenes  
ISO 11290 -1 or 
ISO 11290 -2 Salmonella 
ISO 6579  
1 C 2 1 NR 2 NR d 
m 500 100 NR 100 000  
M 5000  300 NR <1 000000  
2 c 2 1 1 2c a.b d 
m 20 10 100 100000c 
M 100 100 1000  200000c 
For a 3 -class sampling plan  
c is the maximum allowable number of marginally acceptable samples tested.  
m a microbiological limit that separates conforming sample from marginally acceptable tested samples.  
M a microbiological limit that denotes non -conforming tested samples.  
NR no requirement  
 
For a 2 -class sampling plan  
c maximum allowable number of sample units yielding a positive result or exceeding the microbiological limit 
m. c = 0.  
m is a microbiologic al limit. A sample is defined to be positive, if the sample’s microbiological content exceeds 
this limit. NR no requirement  
 
NOTE 1 For a 2 -class sampling plan c = 0 and M does not apply.  
NOTE 2 Products in category 1 include products that are not heat t reated at all or partially heat treated during 
the manufacturing process. These products are intended to be heated before consumption.  
NOTE 3 Products in category 1 include products from classes 3, 4, 5, 7, 10,12, 13 and 14.  PRD/SZNS 078: 2023  
Edition 1  
 
 
28            ©SWASA 20 23 – All rights reserved  
          
  NOTE 4 Products in category 2  include products that are heat treated during the manufacturing process or 
ready -to-eat (RTE) for the consumer, or both.  
 NOTE 5 Products in category 2 include products from classes 1, 2, 6, 8, 9, 11, 13 and 14.  
a Listeria Monocytogenes shall be absent i n 25 g for ready -to-eat meat products that supports the growth of 
Listeria Monocytogenes tested at the end of manufacture or port  
of entry and point of sale, or both, during their shelf life , tested in accordance with ISO  11290 -1. 
b Listeria Monocytogenes shall be absent for ready -to-eat meat products that do not support growth in 25 g at 
the end of manufacture and <100 cfu/g in 25 g at the port of  
entry and at the point of sale, or both, during their shelf life, whe n tested in accordance with ISO 11290 -1 and 
ISO 11290 -2 respectively.  
c Not to be done on fermented or dried ready -to-eat (RTE) meat products.  
d Salmonella shall be absent from 25 g of product tested.  
 
6 Methods of microbiological examination  
6.1 Total viable count  
6.1.1 Use ISO 4833 -1 or ISO 4833 -2 or any other accredited method validated against the reference 
method and giving results that are better, or at least equal, to the accuracy of the reference method. 
6.1.2 Check for compliance with 5.4.  
6.2 Escherichia coli  
6.2.1 Use ISO 16649 -1 or ISO  16649 -2 or any other accredited method validated against the reference 
method and giving results that are better, or at least equal, to the accuracy of the reference method.  
 
6.2.2 Check for compliance with 5.4.  
6.3 Salmonella organisms  
6.3.1 Use ISO 6579 or any other accredited method validated against the reference method and giving 
results that are better, or at least equal, to the accuracy of the reference method.  
 
6.3.2 Check for compliance with 5.4.  
6.4 Clostridium perfringens  
6.4.1 Use IS O 5761 or ISO 7937 or any other accredited method validated against the reference 
method and giving results that are better, or at least equal, to the accuracy of the reference method. 
6.4.2 Check for compliance with 5.4.  
6.5 Staphylococcus aureus  
6.5.1 Use ISO 6888 -1 or ISO 6888 -2 or any other accredited method validated against the reference 
method and giving results that are better, or at least equal, to the accuracy of the reference method.  
 
6.5.2 Check for compliance with 5.4.  
 
6.6 Listeria monocyt ogenes  
6.6.1 Use ISO 11290 -1 or ISO 11290 -2 or any other accredited method validated against the reference 
method and giving results that are better, or at least equal, to the accuracy of the reference method.  
 
6.6.2 Check for complian ce with 5.4.  PRD/SZNS 078 :2023  
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©SWASA 20 23 – All rights reserved                                                  29 
 6.7 T est for efficacy of cleaning and disinfecting of plant, equipment and utensils  
6.7.1 Use ISO 5763 or any other accredited method validated against the reference method and giving 
results that are better, or at least equal, to the accuracy of the reference  method.  
 
6.7.2 Ch eck for compliance with 4.3.5.  
6.8 Microbiological examination of water  
6.8.1 Use SZNS SANS 241 -1.  
 
6.8.2 Check for compliance with 4.4.2.1.  
 
7 Methods of chemical examination  
7.1 Determination of protein nitrogen, protein and actual  lean meat content  
7.1.1 Use SANS 6317 or any other internationally recognized method that delivers equivalent results, 
to determine the protein nitrogen content.  
 
7.1.2 Calculate the protein content by multiplying the nitrogen content by 6,25 and calcul ate the 
actual lean meat by multiplying the nitrogen content by 30.  
 
7.1.3 Check for compliance with 5.3.2.  
 
7.2 Determination of fat content  
7.2.1 Use the relevant methods in AOAC 960.39 or any other accredited method validated against the 
reference me thod and giving results that are better, or at least equal, to the accuracy of the reference 
method.  
 
7.2.2 Ch eck for compliance with 5.3.2.  
8 Packing, marking and labelling  
8.1 Packaging  
8.1.1 Packaging and wrappings materials  
8.1.1.1 Subject to the relevant nat ional legislation  and codex standard (s)  or recognized international 
standards , packaging and wrapping materials for the product shall be new (unused), clean, non -toxic 
and inert, and shall not contain substances deleterious to the product or h armful to health.  
 
 8.1.1.2 No packaging or wrapping materials shall impart a flavour to the product, or in any way cause 
discolouration, or enhance coloration  of the product, or be discoloured itself by coming into contact 
with the product.  
 
8.1.1.3 Pack aging shall  
a) not be such as to impair the organoleptic characteristics of the product,  
b) not cause migration of substances injurious to the product or harmful to human health, and  
c) be strong enough to protect the product adequately.  
 
 
8.1.2 Outer c ontainer  
Fibreboards, plastic, and reusable crates or any other acceptable outer containers shall be used for 
packing wrapped products.  
 PRD/SZNS 078: 2023  
Edition 1  
 
 
30            ©SWASA 20 23 – All rights reserved  
          
  8.1.3 Outer containers for distribution purposes, for example, lugs, crates and fibreboard, shall be to 
prevent damag e and contamination of the contents by dust or foreign matter, and shall be strong 
enough to protect the product adequately.  
 
8.1.4 Wooden outer containers shall not be made of green wood and shall not contain any substance 
that is injurious to the produc t or harmful to h ealth.  
8.2 Marking on packages  
The markings shall be in type of such size and presentation as is prescribed under the relevant national 
legislation.  
 
The information shall appear in legible and indelible marking on each package or on the  overwrap 
covering the package, or on a label attached to the package, or in the case of a transparent package, on 
a label enclosed in the package.  
 
8.3 Labelling  
8.3.1 No person shall  
a) manufacture, import, sell, donate or offer for sale any pre -packe d food, unless the food container, 
or bulk stock from which it is sold or taken, labelled in accordance with the relevant national 
legislation , codex standard(s)  and  
b) neglect to fully and accurately inform, omit or withhold information pertaining to a f ood's 
character, origin, composition, quality, nutritive value, nature or other properties from the customer or 
manufacturer, which may result in misinformation to consumers at any point between farm and fork.  
 
8.3.2 In addition to the requirements of the  relevant nat ional legislation or codex standard , the 
following information shall appear in legible and indelible marking on each package or container or 
on a label securely attached to each package or container:  
 
a) If the product has been smoked or smok e flavoured, this information shall appear on the label in 
close proximity to the name of the product. The qualifying word(s) shall appear on the label in 
immediate conjunction to the product name in a font size of at least 1,2 mm vertical height.  
 
Note : Codex standard such as Codex Labelling of Prepackaged Foods (SZNS CXS 1 -1985)  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 PRD/SZNS 078 :2023  
Edition 1  
 
©SWASA 20 23 – All rights reserved                                                  31 
 Annex A  
(informative)  
Examples of calculations for the total meat protein equivalent (TME)  
 
A.1 The following example shows the calculation for the TME:  
a) 100 g of pure protein contains 16 g of nitrogen, therefore 16 g of nitrogen = 100 g of protein Every 
gram of nitrogen is equal to 100 g/16 g of protein = 6,25 g of protein, therefore % protein = % 
nitrogen × 6,25.  
b) 100 g of lean meat contains 21 g of protein,  therefore 21 g of protein = 100 g of lean meat Every 
gram of protein is equal to 100 g/21 g of lean meat = 4,8 g of lean meat, therefore % lean meat = % 
protein × 4,8.  
c) % lean meat = % protein × 4,8 % lean meat = % nitrogen × 6,25 × 4,8 therefore % lea n meat = % 
nitrogen × 30.  
 
A.2 The following example shows the calculation for the TME for a meat protein source that is 
carried out in addition to the calculation given in A.1:  
 
Chemical analysis results for a smoked vienna from the laboratory:  
Nitrogen  2 g/100 g  
Protein 12,5 g/100 g  
Total fat 9,2 g/100 g  
LME = % protein nitrogen × 30, therefore  
2 % × 30 = 60 % % protein = % nitrogen × 6,25, therefore  
2 % × 6,25 = 12,5 %  
Lean meat equivalent percentage (LME %) = % protein × 4,8, therefore  
12,50 % × 4,8 = 60 %.  
LME % + total fat = TME = 9,2% + 61,8 % = 60 %.  
 
To calculate actual lean meat equivalent percentage from the recipe subtract the soya isolate 
contribution (LME %), which leaves the actual lean meat percentage.  
 
A.3 The following example sh ows the calculation for the TME for a non -meat protein source that is 
carried out in addition to the calculation given in A.1:  
 
Soya protein isolate (90 % protein)  
 % nitrogen × 6,25 = % protein  
% nitrogen × 6,25 = 90 % protein  
90 %/6,25 = % nitrogen = 14,4 %  
 % nitrogen × 30 = meat equivalent  
14,4 % × 30 = 432 %  
Meat equivalent = 432 %/100 = 4,32  
therefore 1 kg of soya isolate = 4,32 kg of meat  
 
 
 
 
 
 
 
 
 PRD/SZNS 078: 2023  
Edition 1  
 
 
32            ©SWASA 20 23 – All rights reserved  
          
  Annex B  
(informative)  
How to use tables 1,2,3  
 
Example of how to use tables 1, 2, and 3 B.1 Tables B.1 to B.3 provide an example on how to use 
tables 1, 2 and 3 given in 5.3.  
 
B.2 Obtain the processing steps of a particular product in detail from the raw material selection to 
dispatch. The product example is a smoked vienna.  
 
 
Table B.1 — Smoked vienna  process flow  
 
1 2 3 
Processing parameters  Process flow   
 Raw material receiving   
 Storage of raw materials   
 Mincing of meat raw materials  Mince 5 mm  
 Weighing of ingredients   
 Emulsification   
 Mixing/blending   
 Filling   
 Cooking/smoking  Cook to a core temperature of 
72 °C  
 Packing   
 Dispatch   
 
B.3 Using table B.2, divide the processing steps into the following sections:  
a) Section A, which refer to the reduction of the meat pieces.  
b) Section B, which defines the processes, followed by the fol lowing criteria: cured, uncured, heat 
treated, no or partial heat treated, dried and fermented. If a product is coated, the core of the product 
and with coating removed needs to be classified in accordance with section A and B.  
 
B.4 As in the product examp le, smoked vienna will be comminuted, cured and heat treated.  
 
NOTE See table 1.  
 
B.5 Using table B.3, classify the product into 1 of the 15 product classes. The example of a smoked 
vienna will fall into class 6.1. Table B.3 indicates the actual percentage  levels of meat, fat, added 
rinds, added gelatine and added defeathered skins required per processed meat product.  
 
NOTE 1 See tables 2 and 3.  
 
NOTE 2 For the purpose of demonstrating this example, only subclass 6 is shown in table B.3.  
 
 
 
 
 
 
 
 
 PRD/SZNS 078 :2023  
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©SWASA 20 23 – All rights reserved                                                  33 
  
Table B.2  — Product range classification guideline  
 
 
1 2 3 4 5 6 7 8 9 10 11 
Chilled, Frozen and certain ambient processed meat products  
class  Section A — Process of reducing size 
of 
meat  Section B — Additional processing steps  Section C — Coated  
1 Whole 
muscle 
Bone in 
Boneless 
Rind -on 
Rindless 
With 
show 
pieces 
Without 
show 
pieces 
Smoked 
Unsmoked 
Edible 
offal  Comminuted  
With show  
pieces  
Without 
show  
pieces  
Formed  
Unformed  
Smoked  
Unsmoked  Reformed 
With 
show 
pieces 
Without 
show 
pieces 
Smoked 
Unsmoked  Cured  Uncured  Heat 
treated  No or 
partial 
heat 
treatment  Dried  Fermented  Coated 
products 
must have 
a 
maximum 
of 50 % 
coating and 
the 
minimum 
core of 50 
% shall be 
classified 
in 
accordance 
with 
classes 1 to 
13 
Smoked 
vienna   X Minced 5 
mm  X 
Nitrite 
added  X 
Reached 
core of 
72 °C       
 
Table B.3 — Compositional requirements (Minimum formulation requirements per class)  
 
1 2 3 4 5 6 7 8 9 
Subclass  Description  Total meat 
protein 
equivalent 
minimum 
percentage 
(calculated)  Actual 
total meat 
content 
minimum 
percentage 
( analyz ed 
) Actual 
lean meat 
minimum 
percentage 
(analyzed)  Fat 
maximum 
percentage 
(analyzed)  Added 
rinds 
maximum 
percentage  Added 
gelatin 
maximum 
percentage  Added 
defeathered 
chicken 
skin 
maximum 
percentage  
Class 6 — Comminuted, cured, heat treated products  
6.1 Comminuted, 
cured, heat 
treated  60 25 15 30a 15b 0 40c 
6.2d Liver 
spreads, páté 
and terrines  60 20 15 40a 20b 5 40c 
6.3  Products in 
aspic: Brawn  60 25 15 15a 20b 10 40c 
6.4 Products in 
aspic: 
Suelze,  
other 
products 
containing  
cured meat 
pieces in 
aspic N/A 15 N/A 50a 20b 15 40c 
6.5e Products 
made from 
blood  N/A 60 10 50a 50b 5 0c 
NOTE 1 The above percentages apply to all ingredients that form part of the meat component of the final packaged product. 
Any sauces, marinades, vegetables, or other similar  added ingredients which form part of the final packaged product will be PRD/SZNS 078: 2023  
Edition 1  
 
 
34            ©SWASA 20 23 – All rights reserved  
          
  excluded from the exercise to verify compliance to the compositional table. If such additions form part of the final packaged  
product, the principle of QUID (quantitative ingredient d eclaration) will apply to the ingredient declaration on the labelling 
of the final packaged product.  
NOTE 2 For class 1, pickled tongue (edible offal), although not part of the meat definition, is included in class 1.1 and cla ss 
1.2. 
NOTE 3 For class 6.2, gelatin is only for the topping of terrines and not added to the mix. The minimum level of liver to be 
present in the recipe is 10 %.  
NOTE 4 For class 6.4 there is no minimum TME.  
NOTE 5 For class 6.5 there is no minimum TME.  
NOTE 6 F or class 9.1, brawn produced from uncured meat will be included  
a The total fat on nutritional analysis shall not exceed this value.  
b The added rinds shall not exceed this value.  
c The added rinds and chicken skin when used in combination shall not excee d this value, or if only rinds are added the 
requirement in footnote b shall apply.  
d For class 6.2, the product naming shall be linked to the source of the edible offal.  
e For class 6.5, the product naming shall be linked to the source of the edible offal . 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 PRD/SZNS 078 :2023  
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©SWASA 20 23 – All rights reserved                                                  35 
 Annex C  
(informative)  
Quality verification of processed meat products  
 
When a purchaser requires ongoing verification of the quality of processed meat products, it is 
suggested that, instead of concentrating solely on evaluation of the final product, he also direct his 
attention to the processor’s quality system. In this connect ion it should be noted that SZNS ISO 9001, 
SANS 10049 , SZNS SANS 10330 and SZNS ISO 22000 cover the provisions of an integrated quality 
system . 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 PRD/SZNS 078: 2023  
Edition 1  
 
 
36            ©SWASA 20 23 – All rights reserved  
          
   
 
 
 
 
 
 
 
 
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