WTO  Draft  
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 DEPARTMENT OF AGRICULTURE, LAND REFORM AND RURAL DEVELOPMENT  
 
No. R.                            2023 
 
AGRICULTURAL PRODUCT STANDARDS ACT, 1990 (ACT No. 119 OF 1990)  
 
REGULATIONS RELATING TO THE CLASSIFICATION, PACKING AND MARKING OF MAYONNAISE, 
SALAD CREAM, SALAD DRESSING AND SALAD OIL  DRESSING INTENDED FOR SALE IN THE 
REPUBLIC OF SOUTH AFRICA  
 
The Minister for Agriculture, Land Reform and Rural Development has, acting under section 15 of the Agricultural 
Product Standards Act, 1990 (Act No.119 of 1990), made the regulations in the Schedule.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
MRS A.T. DIDIZA  
MINISTER FOR AGRICULTURE, LAND REFORM AND RURAL DEVELOPMENT  WTO  Draft  
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SCHEDULE  
         
Contents  Regulation  
PART I:   DEFINITIONS, SCOPE AND RESTRICTIONS   
Definitions  1 
Scope of regulations  2 
Restrictions on the sale of Mayonnaise, Salad Cream, Salad Dressing and Salad Oil  
Dressing  3 
PART II: CLASSES AND STANDARDS FOR CLASSES   
Classes of Mayonnaise, Salad Cream, Salad Dressing and Salad Oil  Dressing  4 
Standards for the classes of Mayonnaise, Salad Cream, Salad Dressing and Salad Oil  
Dressing  5 
PART III: PACKING AND CONTAINERS   
Packing requirements  6 
Requirements for containers and outer containers  7 
PART I V: MARKING REQUIREMENTS   
Marking of containers and outer containers   8 
Indication of the class designation  9 
Additions to the class designation  10 
Additional particulars on the main panel  11 
Additional particulars on containers  12 
Indicating the name and address  13 
Indicating the country of origin  14 
Traceability and batch identification  15 
Restricted particulars on containers and outer containers  16 
PART V: SAMPLING AND ANALYSIS   
Sampling and analysis of Mayonnaise, Salad Cream, Salad Dressing and Salad Oil  
Dressing  17 
PART VI: OFFENCES AND PENALTIES   
Offences and penalties  18 
PART V II: COMMENCEMENT AND REPEAL   
Commencement and repeal  19 
 
PART I  
  DEFINITIONS, SCOPE AND RESTRICTIONS  
 
Definitions  
 
1. Any word or expression in these regulations to which a meaning has been assigned in the Act shall have 
that meaning, and unless the context otherwise indicates -- 
 
"acidifying agent  (acid)" means food ingredients such as vinegar, lemon juice and/or  lime juice and/or  other 
permitted food acids whose primary technological function is acidification, such as lactic acid, citric acid 
and malic acid;  
 
"address"  means a physical address and includes the street or road number or name and the name of the town, 
village or suburb and, in the case of a farm, the name or number of the farm and of the magisterial district 
in which it is situated  and, in the case of imported foodstuffs, the name and address as provided for in the 
Codex Alimentarius Commission’s document entitled: General Standard for the Labelling of Pre -packaged 
Foodstuffs, CODEX STAN 1 -1985;  
 
"assignee " means a person, undertaking, body, institution, association or board designated under section 2(3) 
of the  Act; 
 
“batch” means a group or set of identifiable products obtained from a given process under practically identical 
circumstances and produced in a given place within a defined production period as defined by the food 
business operator;  WTO  Draft  
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"container"  means the immediate packaging in which Mayonnaise, Salad Cream, Salad Dressing and Salad Oil  
Dressing are presented  for sale;  
 
"Executive Officer " means the officer designated under section 2(1) of the Act; 
 
“flavour enhancer” means a permitted substance as defined in the regulations published under the Foodstuffs, 
Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972);  
 
“flavouring” means a permitted substance as defined in the regulations published under the Foodstuffs, 
Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972);  
 
“food additive” means a permitted substance as defined in the regulations published under the Foodstuffs, 
Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972);  
 
"foodstuff " means a foodstuff as defined in the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 
of 1972);  
 
"hamper pack " or "gift pack" means packaging (e.g. an open carton wrapped in transparent plastic, a sealed 
transparent plastic bag, carton with dividing segments wrapped in transparent plastic, etc.) other than an 
outer container containing multiple containers of  Mayonnaise, Salad Cream, Salad Dressing and Salad Oil 
Dressing  of the same class  or of different classes,  normally presented for sale during but not limited to 
certain special occasions, events or holiday period s (e.g. a Christmas hamper, back to school hamper, 
family hamper, etc.);  
 
"herbs"  mean the either fresh, dried or extract of the non -toxic leafy green or flowering parts of a plant used for 
among others the flavouring of foodstuffs;  
 
"honey"  means the product  as defined in the latest regulations relating to the grading, packing and marking of 
honey and mixtures of bee products intended for sale in the Republic of South Africa published under the 
Act; 
 
"inspector" means an offic er under the control of the Executive Officer , or an assignee or an employee of an 
assignee;  
 
“label” means any for the purpose of promoting its sale or disposal;  
 
"letters"  also means figures and symbols;  
 
“main ingredient”  means the ingredient in a foodstuff which contributes the highest percentage mass in the end 
product, excluding water;  
 
"main panel''  means that part of the container or label that bears the brand name or trademark of the product in 
greatest prominence or any other part of the container or label that bears the brand name or trade mark in 
equal prominence;  
 
“mayonnaise”  means an emulsion of one or more vegetable oils in an aqueous phase containing an acidifying 
agent and protein  / modified protein , complying with the requirements in regulation 5;   
 
“Mayonnaise, Salad Cream, Salad Dressing and Salad Oil  Dressing ” means these products as well as all the 
classes for these products  prescribed in regulation 4 ;  
 
"outer container"  means a  carton or any other suitable  packaging in  which one or more container s of 
 Mayonnaise, Salad Cream, Salad Dressing and Salad Oil  Dressing are packed , irrespective of whether it 
 completely or partially encloses the containers , but excludes any type of outer container in which 
 mayonnaise, salad cream, salad dressing and salad oil dressing are transported (e.g. crates, lugs 
 corrugates etc.);  
 
“preservative” means a permitted substance as defined in the regulations published under the Foodstuffs, 
Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972);  WTO  Draft  
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“salad cream”  means an emulsion of  vegetable  oil, protein  / modified protein and an acidifying agent, complying 
with the requirements in regulation  5; 
 
“salad dressing”  means an emulsion or separable vegetable  oil product complying with the requirements in 
regulation  5; 
 
“salad oil  dressing ” means a separable  non-emulsified  vegetable  oil product complying with the requirements 
in regulation  5; 
 
"spice s" mean s dried, pungent or aromatic substances of edible plant origin ( i.e., from th e fruit, root, stem, bulb, 
bark or seeds ) primarily used for flavouring , colouring  or preserving of foodstuffs;  
 
“stabilisers and/or  thickeners” means a permitted substance as defined in the regulations published under the 
Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972);  
 
“sugars” means all edible mono - and disaccharides other than polyols;   
 
"sweetener " means  any food additive  which is used or intended to be used to impart a sweet taste to foodstuffs;  
 
"the Act"  means the Agricultural Product Standards Act , 1990  (Act No. 119 of 1990);   
 
“traceable and traceability” means the ability to follow the movement of a foodstuff through specific stages of 
production, processing, and distribution; and 
 
"water"  means  potable  water as described in the SANS 241 -1 Drinking Water Standard . 
 
Scope of regulations  
 
2. These regulations shall apply to  Mayonnaise, Salad Cream, Salad Dressing and Salad Oil  Dressing  
intended for sale in the Republic of South Africa to which and under circumstances in which  a prohibition in terms 
of section 3 of the Act regarding  control over  the sale of Mayonnaise, Salad Cream, Salad Dressing and Salad 
Oil Dressing apply.   
 
Restrictions on the sale of Mayonnaise, Salad Cream, Salad Dressing and Salad Oil  Dressing  
 
3. (1) No person shall sell Mayonnaise, Salad Cream, Salad Dressing and Salad Oil  Dressing in the 
Republic of South Africa -- 
 
(a) unless such products are classified in accordance with the classes referred to in 
regulation  4; 
 
(b) unless such products comply with the standards regarding composition and quality 
referred to in regulation  5; 
 
(c) unless the containers and outer containers in which such products are packed, comply 
with the requirements referred to in regulation s 6 and 7 ; 
 
(d) unless such products are marked with the particulars and in the m anner prescribed in 
regulation s 8 to 15; and  
 
(e) if such products are marked with particulars and in a manner so prescribed as particulars 
with which it may not be marked  in terms of regulation 16.  
 
(2) The Executive Officer may grant written exemption, entirely or partially, to any person on such 
conditions as he  or she  deems necessary, from the provisions of subregulation  (1) above . 
 
(3) The restrictions in subregulation  (1) above shall --  
 
(a) apply to the sale of products intended to be used with and on salads ,. with or without WTO  Draft  
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 other uses,  and those intended to be used in the place of Mayonnaise, Salad Cream, 
Salad Dressing and Salad Oil  Dressing ; 
 
(b) not apply to the sale of vinegar as defined in the latest  regulations relating to the 
classification, packing and marking of vinegar intended for sale in the Republic of South 
Africa  published under  the Act ; and 
 
(c) not apply to the sale of cooking  oil. 
 
PART I I 
CLASSES AND STANDARDS FOR CLASSES  
 
Classes  of Mayonnaise, Salad Cream, Salad Dressing and Salad Oil  Dressing  
 
4. The classes of Mayonnaise Salad Cream, Salad Dressing and Salad Oil Dressing shall be as follows:  
 
(1) Mayonnaise : 
    
(a) Mayonnaise .  
 
(b) Reduced Oil Mayonnaise .  
     
 (2) Salad Cream : 
 
(a) Salad Cream.  
 
(b) Reduced Oil Salad Cream . 
  
(3) Salad Dressing : 
 
(a) Salad Dressing  / Vinaigrette  / Dressing . 
 
(b) Reduced Oil Salad Dressing  / Vinaigrette  / Dressing . 
 
(c) Oil Free Salad Dressing  / Vinaigrette  / Dressing .  
 
 
(4) Salad Oil  Dressing : 
 
  (a) Salad Oil  Dressing .  
 
Standards for the classes  of Mayonnaise, Salad Cream, Salad Dressing and Salad Oil  Dressing   
 
5. The standards for the classes of Mayonnaise, Salad Cream, Salad Dressing and Salad Oil  Dressing shall 
be as follows:  
  
 (1) Mayonnaise  -- 
 
(a) shall contain  -- 
 
(i) at least 52 per cent edible vegetable  oil;   
 
(ii) acidifying agent ; and 
 
(iii) either  egg, milk, pea , soya  and/or  other suitable vegetable -based protein ; and  
 
(b) may contain the following permitted ingredients singly or in combinations thereof:  
 
(i) water;  
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 (ii) salt and/or  permitted salt substitutes ; 
 
(iii) mustard;  
 
(iv) spices , seasonings  and other flavour ings; 
 
(v) herbs;  
 
(vi) tomato paste or tomato purée;  
 
(vii) flavour enhancer s; 
 
(viii) sweeteners;  
 
(ix) food colourants and preservatives;  
 
(x) stabilisers and/or  thickeners ; and  
 
(xi) other foodstuffs: Provided that if the added foodstuff is a dairy product(s) the fat 
content of the added dairy pro duct(s) shall be in addition to the prescribed 
edible vegetable oil content of the product and not in replacement thereof  
 
(2) Reduced oil mayonnaise -- 
 
(a) shall contain not more than 39 per cent  and not less than 2 2 per cent  edible vegetable  
oil; and  
 
(b) may, subject to the provisions of paragraph (a), contain any of the ingredients as 
prescribed in subregulation  (1)(b). 
 
(3) Salad cream  -- 
 
(a) shall contain  -- 
 
(i)  at least 25 per cent  edible vegetable oil;   
 
(ii)   acidifying agent;  and 
 
(iii)  either egg, milk, pea , soya and/or  other suitable vegetable -based protein . 
 
(b) may, subject to the provisions of paragraph (a), contain any of the ingredients as 
prescribed in subregulation  (1)(b) . 
 
(4) Reduced oil salad cream shall -- 
 
(a) contain not  more than 18 per cent  and not less than 13 per cent  edible vegetable oil; and  
 
(b) subject to the provisions of paragraph (a), comply with all the quality standards prescribed 
in subregulation  (3). 
 
(5) Salad dressing  -- 
 
(a) shall contain more than 12 per cent  but not more than 50 per cent  edible  vegetable  oil; 
and 
 
(b) may contain the following permitted ingredients singly or in combinations thereof - 
 
(i) acidifying agent;  
 
(ii) water;  WTO  Draft  
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(iii) salt; 
 
(iv) mustard;  
 
(v) spices , seasonings  and other flavour ings; 
 
(vi) herbs;  
 
(vii) tomato paste or tomato purée;  
 
(viii) flavour enhancers ; 
 
(ix) sweeteners;  
 
(x) food colourants and preservatives;  
 
(xi) stabilisers and/or  thickeners;  
 
(xii) egg, milk, pea  and soya  protein  / modified protein ;  
 
(xiii) milk solids ; and  
 
(xiv) other foodstuffs: Provided that if the added foodstuff is  a dairy product(s) the fat 
content of the added da iry product(s) shall be in addition to the prescribed edible 
vegetable oil content of the product and not in replacement thereof.  
 
(6) Reduced oil salad dressing  -- 
 
(a) shall contain more than 0,5 per cent  but not more than 12 per cent  edible vegetable  oil; 
and 
 
(b) may, subject to the provisions of paragraph (a), contain any of the ingredients as 
prescribed in subregulation  (5)(b) . 
 
(7) Oil-free salad dressing  -- 
 
(a) shall contain not more than 0,5 per cent  edible  vegetable  oil; and  
 
(b) may contain any of the ingredients as prescribed in subregulation  (5)(b) . 
 
(8) Salad oil Dressing -- 
 
(a) shall contain not more than 95 per cent  and not less than 60 per cent  edible vegetable  
oil;  
 
(b) shall not contain any emulsified vegetable  oil; and  
 
(c) may contain the following permitted ingredients singly or in combinations thereof -- 
 
(i) acidifying agent;  
 
(ii) water;  
 
(iii) salt and/or  permitted salt substitutes ; 
 
(iv) mustard;  
 
(v) spices , seasonings  and other flavour ings; 
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 (vi) herbs;  
 
(vii) flavour enhancers;  
 
(viii) sweeteners;  
 
(ix) food colourants and preservatives;  
 
   (x) other foodstuffs . 
    
PART II I 
PACKING AND CONTAINERS   
 
Packing requirements  
 
6.  No outer container , excluding hamper and gift packs,  shall contain more than one class of Mayonnaise, 
Salad Cream, Salad Dressing and Salad Oil  Dressing , irrespective of whether those Mayonnaise, Salad Cream, 
Salad Dressing and Salad Oil  Dressing products are packed therein in separate containers.  
 
Requirements for containers and outer containers  
 
7. (1) A container in which Mayonnaise, Salad Cream, Salad Dressing and Salad Oil  Dressing is packed 
shall be -- 
 
(a) made from a material that -- 
 
(i) is suitable for this purpose;  
 
(ii) will protect the contents thereof from contamination; and  
 
(iii) will not impart any undesirable flavour to the contents thereof;  
 
(b) be so strong that it will not be damaged or deformed during normal storage, handling and 
transport practices;  
 
(c) in the case of a container that is re -used, thoroughly cleaned and sterilized before a 
Mayonnaise, Salad Cream, Salad Dressing and Salad Oil  Dressing is packed therein;  
 
(d) intact  and clean ; and  
 
(e) closed properly in a manner permitted by the nature thereof.  
 
(2) If containers containing  Mayonnaise, Salad Cream, Salad Dressing and Salad Oil  Dressing are 
packed in outer containers, such outer containers shall be intact, clean, neat , suitable and strong .  
 
PART I V 
MARKING REQUIREMENTS  
 
Marking of containers and outer containers  
 
8.  (1) Except where specifically prescribed, all other marking requirements as specified by these 
regulations shall be legible and be indicated at least in English, in detached letter s of at least 1  mm in size for 
lower case vowels .  
 
(2) Each container of Mayonnaise, Salad Cream, Salad Dressing and Salad Oil  Dressing shall be 
marked with the following particulars  at least in English : 
  
(a) The class designation,  as specified in regulation 9 , in clearly legible detached letters of 
the same type, size and font, prominently on at least one main panel in a letter size of at 
least  3mm for lower case vowels . WTO  Draft  
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(b) The additions to the class designation , where applicable, as specified in regulation 10, 
in clearly legible detached letters of the same type, size and font as part of the  class 
designatio n described in paragraph (a) above.   
 
(c) The additional particulars on the main panel  may, where applicable , as specified in 
regulation 11, be indicated on the main panel (s): Provided that if indicated as part of the 
class designation the letter type, size and font shall be the same as prescribed for the 
class designation described in paragraph (a) above.  
 
(d) The additional particulars on the container , where applicable, as specified in 
regulation 12. 
 
(e) The name and address , as specified in regulation 1 3. 
 
(f) The country of origin , as specified in regulation 1 4. 
 
(g) Traceability  and batch identification , as specified in regulation 1 5.  
 
(3) (a)  The particulars referred to in subregulation (2)(a), (b), (c), (e) and ( f) above shall be 
marked on each  outer container in which more than one container of Mayonnaise, Salad 
Cream, Salad Dressing and Salad Oil  Dressing is packed.  
 
 (b) The marking requirements prescribed in paragraph (a) above need not to be complied 
with if --  
 
(i) a transparent outer container is used and the particulars on the containers packed 
therein are visible from the outside; and 
 
(ii) the same label which is affixed to the containers is also  affixed to the outer 
container . 
 
 (4) A Mayonnaise, Salad Cream, Salad Dressing and Salad Oil  Dressing packed in a container of 
10ml or less s hall be provided with a label indicating the particulars referred to in subregulations 2(a), (e) and (g) 
in a minimum letter size of 1mm (applicable to smallest letters or figures in the indication): Provided that it is 
packed in an outer container that is  marked with all the applicable particulars in the prescribed manner and size.  
 
Indication of the class designation  
  
9. (1) The class designation of a Mayonnaise, Salad Cream, Salad Dressing and Salad Oil  Dressing 
shall be the applicable class designation specified in regulation 4 :  Provided that –  
 
(a) the word ”Vinaigrette” may be used as a synonym for the class designation “Salad 
Dressing” ; 
 
(b) the word ”Dressing” may be used as a synonym for the class designation “Salad 
Dressing” ;   
 
(c) the word “Aioli” may be used as a synonym for the class designation “Mayonnaise” to 
describe a Mayonnaise with garlic included  as part of the flavour profile , for example 
“Chilli Aioli”, “Reduced Oil Aioli”: Provided that the composition still complies with that 
prescribed for Mayonnaise in regulations 5(1) and (2) ; and 
 
(d) the words comprising the class designation may not be abbreviated, such as “Mayo” . 
 
 (2) The class designation  and additions to the class designation , when forming part of the class 
designation,  may be marked in altered word sequence: Provided that the altered word sequence does not 
constitute a misrepresentation, or does not directly or by implication create a misleading impression regarding the 
quality, nature, origin, class or composition of t he Mayonnaise, Salad Cream, Salad Dressing and Salad Oil  
Dressing concerned.  WTO  Draft  
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Additions to the class designation  
 
10. (1) The following information shall , where applicable , form part of the class designation :   
 
Added flavouring  
 
(a) When a flavouring  has been added to Mayonnaise, Salad Cream, Salad Dressing and 
Salad Oil  Dressing  to render a distinctive flavour thereto, the applicable class designation 
shall either be preceded by the expression “X Flavoured”, or followed by the expression 
“with X Flavour” or “with X Flavouring”  or any other wording having a similar meaning , 
where  the expression  “X” indicates the name(s) of the flavouring(s) used . 
 
Powdered , dehydrated  and concentrated  
  
(b) When a product is presented for sale in the powdered , dehydrated  or concentrated  state  
or as a premix where water, vinegar, vegetable oil, etc. must be added to reconstitute the 
product, the expression “powdered” , “concentrate” , “premix”  or any other wording having 
a similar meaning  shall form part of the applicable class designation : Provided that the 
composition, when reconstituted , shall compl y with that prescribed for Mayonnaise, 
Salad Cream, Salad Dressing and Salad Oil Dressing as specified in regulation 5.  
 
Addition of other foodstuffs  
 
(c) When other foodstuffs  have been intentionally added to a product  to render a distinctive 
flavour or texture thereto , the applicable class  designation shall be preceded by the 
expression “X” or followed by the expression “with X”, or any other wording having a 
similar meaning, where the expression “X” indicates the name(s) of the kind(s) of 
foodstuffs used : Provided that the requirements on Quantitative Ingredient Declarations 
(QUID), as specified in the regulations published under the Foodstuffs, Cosmetics and 
Disinfectants Act, 1972 (Act No. 54 of 1972), shall be complied with.  
 
Added spice (s) and seasoning  
 
(d) When spice(s) or seasoning  have been added to Mayonnaise, Salad Cream, Salad 
Dressing and Salad Oil Dressing to render a distinctive flavour thereto, the applicable 
class designation shall be preceded by the expression “X” or followed by the expression 
“with X”  or any other wording having a similar meaning, where  the expression “X” 
indicates the name(s) of the seasoning or spice(s) used . 
 
Additional particulars on the main panel  
 
11. (1) The following information may, where applicable  and subject to the requirements of regulation 
10, be indicated on the container or form part of the class designation:  
 
Description of the product  
 
(a) The word "salad" in the class designation of Salad Dressing may be omitted or 
substituted by a descriptive name, such as -- 
  
 (i) the intended use, e.g. “Greek Dressing”, “Italian Reduced Oil Dressing”; or  
 
(ii) the flavour, e.g. “Garlic Dressing”, “Reduced Oil Chi lli and Pepper Dressing”, 
“Three Islands Dressing”.  
 
(b) The class designations may  include descriptive indications, such as -- 
  
 (i) the intended use, e.g. “Chip and Salad Mayonnaise”, “Reduced Oil Burger 
Mayonnaise”;  
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 (ii) the rheological properties , e.g. “Creamy and Tangy Mayonnaise”, “Thick 
Mayonnaise” ; 
 
(iii) highlighting of a specific ingredient, e.g. “Olive Oil Salad Dressing”, “Olive and 
Canola Mayonnaise” , “Hot Chili Salad Dressing” ; and  
l 
(iv) highlighting the presence of a n animal product such as dairy, e.g. “Blue Cheese 
Salad Dressing”, or “Mayonnaise with cream” : Provided that the fat content of 
the added animal product(s) shall be in addition to the prescribed edible 
vegetable oil content in regulation 5 and not in replacement thereof.  
  
Additional particulars o n containers  
 
Vegetable  oil type and content  
 
12 (1) The type /s of vegetable  oil, together with the vegetable  oil content (percent ) for each type of oil 
and/or the total vegetable oil content  (percent),  shall be  indicated on the container . 
 
Dilution ratio  for powdered / dehydrated / concentrated / premix products  
 
  (2) The dilution ratio with water or any other liquid in the case where products need to be 
reconstituted or diluted before consumption , shall be indicated on each container: Provided that --  
 
  (a) the dilution ratio shall indicate clearly the amount of the product and the amount of the 
 water, vinegar, vegetable oil, etc  to be used for reconstitution ; 
 
   (b) mixing instructions may also serve as dilution ratio;  and 
 
  (c) illustrations of how the product shall be diluted may be used in addition to the indicated 
dilution  ratio / mixing instructions .  
 
Indicating the n ame and address  
 
13.  (1) The name and address of the manufacturer, packer, importer, seller or person or entity on whose 
behalf the product has been packed  shall be indicated on each container : Provided that the name and address 
shall be accompanied by applicable wording such as "manufactured by/for ", "imported by/for " or "sold by" : 
Provided that  in the case of imported products , a South African address for the importer, seller or entity on whose 
behalf the Mayonnaise, Salad Cream, Salad Dressing and Salad Oil  Dressing have been packed shall be 
indicated on each container . 
   
Country of origin  
   
14. (1) The country of origin shall be indicated as follows  on each container : 
 
(a) "Product of (name of country)" if all the main ingredients, processing and labour used to 
make the product are from one specific country; or 
 
(b) "Produced in (name of country)", "Processed in (name of country)", "Manufactured in 
(name of country)", "Made in (name of country)", or words  having a similar meaning, 
when the product is processed in a second country which changes its nature . 
 
 (2) The words "Packed in (name of country)" may be used in addition to the requirements prescribed  
in subregulation (1)  above.  
 
 (3) The name(s) of the country(ies) indicated in terms of subregulations (1) and (2) above may not  
be abbreviated.  
 
Traceability and batch identification  
 
15. (1) Each container containing Mayonnaise, Salad Cream, Salad Dressing and Salad Oil  Dressing WTO  Draft  
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 shall be  clearly marked with a batch code in such a way that the specific batch is easily identifiable and traceable.  
 
(2) Date marking indications such as “ best before ”, “use by ” and “sell by”  or any other suitable 
indications may serve as the  batch code referred to in subregulation (1).  
 
(3) If the products are packed in an outer container which will during normal usage be discarded by 
the consumer, the batch code shall appear on each container that will be retained by the consumer until 
consumption.  
 
Restricted particulars on containers and outer containers  
 
Class designation  
 
16. (1) (a) No class designation other than the applicable class designation shall be marked on  a 
container or outer container: Provided that the names of other classes of Mayonnaise, 
Salad Cream, Salad Dressing and Salad Oil  Dressing from the same manufacturer, 
indicated for the sole purpose of promotion  and/or  comparative claims shall be allowed 
on the side panel or back panel of a container and shall be accompanied by wording 
such as but not limited to for example “also try these products in our range”.  
  
  (b) No word or expression which so nearly resembles the class designation of a product that 
it could be misleading with regard to the composition shall be marked on the container or 
outer container . 
 
Depictions and illustrations  
 
 (2) (a) In the case of transparent containers depictions  / illustrations  of the intended use (e.g.  
salad) shall be allowed without the necessity of indicating the actual product on the 
container.  
 
  (b) Where the depictions  / illustrations on the container represent the flavour of the product 
it shall be construed in such a manner not to be confused with the intended use of the 
products  (i.e. salad s). 
 
Misleading words, marks, depictions, etc.  
 
(3) (a) No word, mark, depiction , illustration,  or any other method of expression that constitutes 
a misrepresentation , or directly or by implication creates or may create a misleading 
impression regarding the quality, nature, class, origin or composition of a Mayonnaise, 
Salad Cream, Salad Dressing and Salad Oil  Dressing shall be marked on a container or 
outer container  containing such product . 
 
(b) Products not intended to be used with and on salads and those not intended to be used 
in the place of Mayonnaise, Salad Cream, Salad Dressing and Salad Oil Dressing shall 
not be labelled with  words such as “salad”, “mayonnaise”, “dressing” or by words implying 
these words such as “mayo”  and “naise” , but be presented as totally different products 
such as “sauce”, “dip”, “condiment”, etc. 
 
(c) The words “ Mayo” and “Reduced Oil Mayo” may be used on the containers of Mayonnaise 
and Reduced Oil Mayonnaise respectively: Provided that the full class designation s also 
appear on the containers.  
  
Claims  
 
(4) No claim regarding the absence of any substance that does not normally occur in Mayonnaise, 
Salad Cream, Salad Dressing and Salad Oil  Dressing shall be marked on the container  or outer container thereof , 
except in cases where it is allowed for in the regulations published under the Foodstuffs, Cosmetics and 
Disinfectants Act, 1972 (Act No. 54 of 1972).  
 
 (5) Words  such as "reduced", "less than", "fewer", "light" and "lite", or words having a similar meaning  WTO  Draft  
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 which compares the  total fat or energy value , shall only be made on the container s containing the classes 
Reduced Oil Mayonnaise, Reduced Oil Salad Cream and Reduced Oil Salad Dressing , unless the following 
conditions are complied with:  
 
(a) The words such as "reduced", "less than", "fewer", "light" and "lite", or words having a 
similar meaning, shall be indicated additionally and separately from the prescribed class 
designations Reduced Oil Mayonnaise, Reduced Oil Salad Cream and Reduced Oil 
Salad Dressing .  
 
(b) Every container  of Reduced Oil Mayonnaise and Reduced Oil Salad Cream  (excluding 
Reduced Oil salad Dressing) shall be marked with a statement of the amount of 
difference in the total fat or energy value expressed as a percentage  compared with a 
mayonnaise  and salad cream of the same brand, trade name or manufacturer, as the 
case may be :  Provided that t he comparison shall be based on a relative difference of at 
least 25% in the fat or energy value content of an equivalent mass or volume . 
 
(c) Each container shall be marked with the prescribed nutritional information declaration 
required in terms of the regulations published under the Foodstuffs, Cosmetics and 
Disinfects Act, 1972 (Act No. 54 of 1972).  
 
(6) No claim which compares the  saturated fat, cholesterol, sugar s, sodium or salt value of the 
Mayonnaise, Salad Cream, Salad Dressing and Salad Oil  Dressing products by using words such as "reduced", 
"less than", "fewer", "light" and "lite", or words having a similar meaning, shall be made on the container containing 
these classes of products unless the following conditions are complied with:  
 
(a) The product shall be compared with a different version of the specific Mayonnaise, Salad 
Cream, Salad Dressing and Salad Oil  Dressing variants of the same brand, trade name 
or manufacturer  within the same class , as the case may be . 
 
(b) The product being compared shall be clearly marked on every container with the following 
information:  
 
(i) A statement of the amount of difference in the relevant nutrient content, 
expressed as a percentage.  
 
(ii) The identity of the product(s) to which it is being compared in close proximity to 
or as part of the comparative claim . 
 
(c) The comparison shall be based on a relative difference of at least 25% in the nutrient 
content of an equivalent mass or volume: Provided that the necessary proof (e.g. analysis 
report, etc.) shall be provided by the manufacturer or packer on request of  the inspector.  
 
(d) Each container shall be marked with the prescribed nutritional information declaration 
required in terms of the regulations published under the Foodstuffs, Cosmetics and 
Disinfects Act, 1972 (Act No. 54 of 1972).  
 
 Notice boards and advertisements  
 
(7) The provisions of this regulation shall also apply to -- 
 
(a) particulars that are marked on a notice board displayed at or in the immediate vicinity of 
Mayonnaise, Salad Cream, Salad Dressing and Salad Oil Dressing that are kept or 
displayed for sale; and  
 
 (b) all advertisements for Mayonnaise, Salad Cream, Salad Dressing and Salad Oil  Dressing . 
 
 
 
 
 WTO  Draft  
14 
 PART V 
SAMPLING AND ANALYSIS  
 
Sampling and a nalysis of Mayonnaise, Salad Cream, Salad Dressing and Salad Oil  Dressing   
 
Sampling  
 
17. (1) For the purpose of inspection and sampling for quality control  – 
 
(a) an inspector shall take such samples of a product,  material, substance or other article in 
question as he or she may deem necessary ; and  
 
(b) samples of Mayonnaise, Salad Cream, Salad Dressing and Salad Oil  Dressing for quality 
control may be obtained from the trade or directly from the factory or warehouse where 
such products are stored.  
 
(c) the following fees shall be payable by the manufacturer, packer, importer, seller or person 
or entity on whose behalf the product has been packed , whose details are declared as 
per regulation 13:  
 
(i) The laboratory analysis fee when samples are analysed to confirm compliance.  
 
(ii) The courier (transport) fee when samples are dispatched to the laboratory.  
 
Verification of composition and authenticity  (analyses)  
 
(2) (a) Mayonnaise, Salad Cream, Salad Dressing and Salad Oil  Dressing shall be subject to 
analys is for composi tion and authenticity where applicable , and at the discretion of the 
Executive Officer.  
 
(b) The methods of analysis as provided for in the latest version of the Codex  Alimentarius 
Commission’s document entitled: Recommended Methods of Analysis and Sampling , 
CODEX STAN 234 -1999,  or any other international ly recognised  and acceptable 
reference methods and procedures  shall be used when verifying a sample’s composition 
and authenticity . 
 
(c) Analys is as required in paragraph (a) above shall be conducted by a  competent  
laborator y.  
 
PART V I 
OFFENCES AND PENALTIES  
 
Offences and penalties  
 
18. Any person who contravenes or fails to comply with the provisions of these regulations shall be guilty of 
an offence and upon conviction be liable to a fine or imprisonment in accordance with section 11 of the Act.  
 
PART VII 
COMMENCEMENT AND REPEAL  
 
19. (1) These regulations shall come into operation 12 months after the date  of publication . 
 
(2) The regulations published by Government Notice No. R. 636 of 30 June 2000 are hereby repealed 
from the commencement of these regulations.