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 DEPARTMENT OF AGRICULTURE, FORESTRY AND FISHERIES  
 
No. R.                    dd/mm/yyyy  
 
AGRICULTURAL PRODUCT STANDARDS ACT, 1990  (ACT No. 119 OF 1990)  
 
REGULATIONS REGARDING THE CLASSIFICATION , PACKING AND MARKING OF PROCESSED 
MEAT  PRODUCTS INTENDED FOR S ALE IN THE REPUBLIC OF SOUTH AFRICA  
 
The Minister of Agriculture, Forestry and Fisheries has under section 15 of the Agricultural Product 
Standards Act, 1990 (Act No. 119 of 1990) -- 
 
(a) made the regulations in this Schedule; and 
 
(b) determined that the said regulations shall come into operation 12 months after date of 
publication thereof.  
 
 
SCHEDULE  
 
Contents  
                                 
Regulation  
 
Definitions      1 
Scope of regulations  2 
Restrictions on the sale of processed meat products   3 
Categories and classes of processed meat products  4 
General standards for processed meat products  5 
Specific compositional standards for processed meat products  6 
Requirements for containers and outer containers  7 
Marking of containers and outer container s 8 
Indicating the appropriate product name  9 
Additions to the product name  10 
Batch identification  11 
Country of origin  12 
Processed meat products presented for sale in a display f ridge  13 
Restricted particulars on containers and outer containers  14 
Obtaining a primary sample  15 
Methods of analysis  16 
Offences and penalties  17 
  
Annexure A:  List of imported GI processed meat products protected under the EU SADC 
EPA 
   
 
 
 
 
 
 
 
 
 
 
 
 
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2 
 Definitions  
 
1. (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 – 
 
"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 th e case of a farm, the name or number of the farm and of the 
magisterial district in which it is situated , or in the case of imported foodstuffs, if otherwise, the name 
and address as provided for in the Codex Alimentarius Commission's document entitled: General 
Standard for the  Labelling of Pre -packaged Foods, CODEX STAN 1 -1985 ; 
 
"batch " means a definite quantity of processed meat  produced essentially under the same conditions, and 
not exceeding a period of 24 hours;  
 
"batter" means liquid preparation from water, ground cereals with or without spices, salt, sugar, starch and 
other ingredients or additive (or both) to the extent permitted for in the regulations published under 
the Foodstuffs, Cosmetics and Disinfectants Acts, 1972 (Act No. 54 of 1972);  
 
"best  before"  or "best before end"  (also known as “date of minimum durability” ) means the date which 
signifies the end of period under any stated storage conditions during which the product will remain 
fully marketable and will retain any specific quality for w hich tacit or express claims have been made, 
however, beyond the date the food may still be perfectly satisfactory;  
 
"breading " means dry breadcrumbs or other dry preparations, coarse or fine (mainly from cereals with 
colorants ) that are used for the coati ng of meat products;  
 
"cereal"  means  a product derived from the grain or edible seed of any cultivated grasses of the family 
Poaceae, which may be used as a food, such as but not limited to wheat, rice, oats, barley, rye, 
maize and millet ;  
 
"coated proces sed meat product " means a product of which the surface has been covered with a pre -
dust, batter or breading or any combination thereof;  
 
"comminuted processed meat product " means  a product comprising of meat pieces that have been 
reduced in size by either  mincing, grinding, chopping, flaking, dicing or emulsifying, with or without 
other ingredients, which is then either fil led into a casing, formed into a mould or preformed;   
 
"container " means the immediate container manufactured from any suitable materia l into which the 
processed meat  products are packed for final sale , and includes wrappers , gift packs and hamper 
packs  when  such is offered to the consumer ; 
 
"cured " or "cured meat"  means a product with added curing agents ( i.e. nitrites or nitrates);  
 
"edible offal " means  – 
 
(a) in the case of poultry:  giblets (the heart, necks,  kidney,  the clean and stripped gizzard, the 
liver without the gall bladder ) that are fit for human consumption; and  
 
(b) in the case of animal s (including wild game ) 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 bl adder )), spleen, tail, thymus, tongue, 
cleaned tripe, trotters and udder (in the case of a heifer) that are fit for human consumption ; 
 
"EU SADC EPA " means the European Union and Southern African Development Community Economic 
Partnership Agreement signed on 10 June 2016 between the member states of the European Union 
and the Southern African Development Community region of which the Republic of South Africa 
forms part;  
 
"Executive O fficer" means the officer designated under section 2 (1) of the Act;  
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 "fat" means edible lipids from animal or plant origin, or a combination thereof;  
 
"food additive " means a food additive 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);  
  
"geographical indication " (GI)  means  an indication (name) as defined in the regulations relating to the 
protection of geographical indications used on agricultural products intended for sale in the Republic 
of South Africa published under the Act ; 
 
"hamper pack" or "gift pack" means packaging  (e.g. a n open carton wrapped in transparent plastic , a 
sealed transparent plastic bag , etc.) other than an outer container con taining  multiple containers of 
processed meat products of the same class or sub -class, or of different class es and/or sub -classes , 
normally presented for sale during but not limited to certain special occasions , events  or holiday 
periods  (e.g. a Christmas hamper, back to school hamper , etc.);   
 
"heat treated " means processed meat product has been subjected to a heat treatment which results in a 
core temperature of at least 72 °C during processing, for the appropriate time;  
 
"inspector " means th e executive officer of the Act or an officer under his or her control, or an assignee or an 
employee of an assignee;  
 
"international agreement " means any bilateral or multilateral treaty, convention, or agreement to which the 
Republic of South Africa is a party/ signatory, and any arrangement between the Republic of South 
Africa and another country, concerning the protection of geographical indications;  
 
"label " means any tag, brand, mark, pictorial, graphic or other descriptive matter, which is written, pr inted, 
stenciled , marked, embossed, impressed upon, or permanently attached to a container of a 
processed meat product ; 
 
"lean meat content (%)" means mass percent of nitrogen represented by subtracting the nitrogen 
contribution from non -meat proteinaceous  material present in the product, from the total percent 
nitrogen analyzed, multiplied by a factor of 30;  
 
"lean meat equivalent (%) " (LME %)  means percent  protein nitrogen (N) multiplied by a factor of 30 (LME 
% = percent  protein x 4.8%; Protein = Protein  N% x 6.25) : Provided that  – 
 
(a) LME % is expressed as a percent  of the product mass as offered for sale ; and 
 
(b) the percent  protein nitrogen content may be f rom a plant or animal source or both;  
 
"meat " means the clean, sound and wholesome skeletal musculature  and fatty tissue of any animal species, 
including game or bird species, used as a foodstuff, together with any connective tissue,  
residual/intrinsic blood , bone, fat and cartilage that occurs naturally in the skeletal musculature of the 
dressed carcass an d head, excluding the musculature of the lips, snout, scalp and ears;  
 
"meat analogue " (also known as meat substitute, mock meat, faux meat or imitation meat) means  products 
that –  
 
(a) approximates the aesthetic qua lities (primary texture, flavor  and appeara nce) and/or chemical 
characteristics of specific type of meat ; and 
 
(b) are made from non -meat ingredients, sometimes without dairy products and are available in 
different forms  (Coarse ground -meat analogues, Emulsifie d meat analogues and loose fill, 
etc.); an d 
 
"main panel " means that part of the container or label that bears the brand name or trade mark 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;  WTO  DRAFT   
 
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"mechanically recovered meat " (MRM)  mean s pulped material consisting predominantly  of muscular 
tissue, collagen, marrow and fat recovered by a process whereby bone and meat are mechanically 
separated  of which the calcium content shall not exceed 0.2% [Please note: MRM is synonymous 
with m echanically separated meat (MSM), mechanically deboned meat (MDM) and mechanically 
boned meat (MBM) ]; 
  
"outer containe r" means a container which contains more than one container of  a processed meat  product , 
and in cludes  hamper packs or gift packs , but excludes the crates (also referred to as ‘lugs’) in which 
processed meat products are transported ; 
 
"partial heat treated" means processing of any processed meat product to  a core temperature of below 72 
°C;  
  
"pork rind"  means the scalded  and dehaired skin of pig, which contains mainly connective tissue proteins;   
  
"pre-dust" means a 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;  
 
"primary sample"  means a randomly selected number of containers from a batch as set out in item 15;  
 
"processed meat " means  meat that has undergone any action that substantially altered its original state 
(including, but not limited to,  heating,  smoking,  curing, fermenting, maturing, drying, marinating 
(surface application), extraction or extrusion or any combination of all these processes), but excludes 
raw processed meat;   
 
"processed meat product s" means  the categories and classes of products  referred to  in regulation 4;  
 
"raw (fresh)  processed meat product " means  a raw meat product  obtained from any animal  or bird 
species fit for human consumption and  that resembles a cut, joint, slice, portion or carcass of meat, 
cured or uncured, or  a combination thereof, pre -packaged or  not pre-packed, that has not undergone 
any heat treatment and where any added ingredient and/or additive and added water, including 
brine, is retained in or on the product as sold  and includes such products presented  for sale in the 
frozen state ; 
 
"reformed processed meat product " means a 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 so luble protein bind the meat pieces together and upon cutting, has the 
typical appearance of meat muscle;  
 
"registered trade mark " means a registered trade mark as defined by the Trade Marks Act, 1993 (Act No. 
194 of 1993);   
 
"total meat content (%)" means lean meat percent (including mechanically recovered meat, except where it 
is specifically excluded), plus fat percent;  
 
"total meat equivalent  (%)" (TME)  means lean meat equivalent plus any fat or edible oils, edible offal or 
combination thereof, expressed  as a percent  of product mass as offered for sale;  
 
"scale label"  means a label that is printed by an electronic scale (weighing machine) mainly for the purpose 
of indicating the weight and price of the product, but which may also include other information  about 
the product concerned such as e.g. an abbreviated description of the product, best before date, 
country of origin, etc.;  
 
"sell by" means the last date of offer for sale to the consumer after which there remains a reasonable 
storage period at home;  
 
"smoking process " means a process of flavouring, browning, cooking or preserving processed meat 
products by exposing it to smoke from burning or smouldering material , for example wood ; 
 
"the Act " means the Agricultural Product Standards Act, 1990 (Act No.  119 of 1990 ); WTO  DRAFT   
 
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"uncured " or "uncured meat " means a product without added curing agents ( i.e. nitrites or nitrates);  
 
"use by" means the date which signifies the end of estimated period under the stated storage conditions, 
after which the product probably will not have quality attributes normally expected by the consumers 
and after which date the food should not be regarded as marketable;  and 
 
"whole muscle processed meat product " means a meat product with 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 , but  does not include  individually quick -frozen  (IQF) 
injected chickens  with the formulated solution.  
 
Scope of regulations  
 
2. (1) These regulations shall apply  only to the categories and classes of processed meat  products 
referred to in regulation 4  and intended for sale in the Republic of South Africa to which and under 
circumstances in which a prohibition in terms of sectio n 3 of the Act regarding the sale of processed meat 
products  apply . 
 
 (2) These regulation s shall not apply to the following foodstuffs : 
 
(a) Canned meat products as defined in the compulsory specification for the 
manufacture, production, processing and treatm ent of canned meat products 
published under the National Regulator for Compulsory Specifications  Act, 2008 (Act 
No. 5 of 2008) . 
 
(b) Raw (fresh) processed meat products.  
 
(c) Meat a nalogue products or n on-meat base d product s that in general appearance, 
presentatio n and intended use correspond to processed meat products (e.g. vegan 
or vegetarian type processed products).    
 
Restrict ions on the sale of processed meat products  
 
3. (1) No person shall sell  processed meat products  in the Republic of South Africa -- 
 
(a) unless such products are classified according to the  categories and  classes referred 
to in regulation 4;  
 
(b) unless such products comply with the general standards referred to in regulation 5 ;  
 
(c) unless such products comply with the specific compositional standa rds for each 
class referred to in regulation  6;  
 
(d) unless the containers and outer containers in which such products are packed, 
comply with the requirements referred to in regulation 7; 
 
(e) unless such products are marked with the particulars and in the manne r prescribed 
in regulation s 8 to 13; and 
 
(f) if such products are marked with any restricted particulars or in a manner which is 
prohibited in terms of regulation  14. 
 
 (2) The Executive Officer may grant written exemption, entirely or partially, to any perso n on 
such conditions as he or she deems necessary, from the provisions of subregulation  (1).     
 
 Categories  and c lasses of processed meat  products  
 
4. (1) The categories of processed meat products are as follows:  
 
(a) Whole muscle processed meat products.  WTO  DRAFT   
 
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(b) Comminuted processed meat products.  
 
(c) Reformed processed meat products.  
 
(d) Coated processed meat products . 
 
(e) Unspecified processed meat products . 
 
(f) Geographical Indication (GI) processed meat products.  
 
(2) The categories whole muscle processed meat products, comminuted processed meat 
products and reformed processed meat products listed in subregulation  (1) shall be classified as follows:  
 
(a) Whole muscle processed meat products:  
 
(i) Whole muscle, cured, heat treated products.  
 
(ii) Whole muscle, uncured, heat trea ted or partial heat treated products.  
 
(iii) Whole muscle, uncured, no or partial heat treated and dried products.  
 
(iv) Whole muscle, cured, no or partial heat treated products,  
 
(v) Whole muscle, cured, no or partial heat and dried products.  
 
(b) Comminuted processed meat products :  
 
(i) Comminuted, cured, heat treated products.  
 
(ii) Comminuted, uncured, no or partial heat treated and dried products.  
 
(iii) Comminuted, cured, no or partial heat treated, dried and fermented products.  
 
(iv) Comminuted, uncured  and heat treated products.  
 
(c) Reformed processed meat products:  
 
(i) Reformed, uncured, no or partial heat treated products.  
 
(ii) Reformed, cured, heat treated products.  
 
(iii) Reformed cured, no or partial heat treated products.  
 
General standards for processed meat products  
 
5. (1) All categories and classes of processed meat product s shall be prepared from ingredients 
that are fit for human consumption , and shall comply with the compositional standa rds for the category and/ 
or class (or subclass where ap plicable) concerned as set out in regulation  6. 
 
(2) The percentages indicated in Tables 1, 2 and 3 in regulation 6 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 shall be excluded when verify ing 
compliance: Provided that i f such additions form part of the final packaged product, the principle of QUID 
(quantitative ingredient declaration) will appl y to the ingredient declaration on the labelling of the final 
packaged  product . 
 
(3) Processed meat products  may contain  food additives to the  extent  permitted  for in the 
regulations published under the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Ac t No. 54 of 1972), a s 
well as other foodstuffs.  
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 Specific compositional standards for  processed meat products  
 
6. (1) All classes of whole muscle processed meat products  -- 
 
(a) shall contain no added  pork rinds;  
 
(b) shall contain no added gelatin;  
 
(c) shall contai n no added defeathered skin ; 
 
(d) shall contain no mechanically recovered meat;  
 
(e) may contain bone, rind, show pieces, batter or crumbs;  
 
(f) may be smoked or unsmoked as well as cured or uncured; and 
 
(g) shall comply with the compositional specifications as set out in Table 1.   
 
8 
  
TABLE 1  
 
STANDARD S FOR  CLASSES OF  WHOLE MUSCLE PROCESSED MEAT  PRODUCTS  
 
 
Class  Sub-class  Minimum total meat 
equivalent  
(%) Minimum total meat 
content 
(%)(analysed  and 
calculated ) Minimum lean meat 
content  
(%) (analysed)  Maximum fat 
content  
(%)(analysed)  Product name  
(Includes but not 
limited to the 
following  examples ) 
1 2 3 4 5 6 7 
 
1. Whole muscle, 
cured and heat 
treated products  
 
Note : 
Pickled tongue 
(edible offal) , 
although not part 
of the meat 
definition,  is 
included in both 
sub-class es.  Whole muscle, cured, 
heat treated  products  90 70 50 30 Cooked silverside 
Country ham  
Edible whole muscle 
offal (i.e . pickled 
tongue)  
Gammon  
Pastrami  
Roast beef (cured)  
 Whole muscle, dry 
cure, heat treated  
products  95 90 60 30 
2. Whole muscle, 
uncured a nd heat 
treated or partial 
heat treated 
products  - 90 80 60 30 Carpaccio  
Roast beef (uncured)  
Roast pork  
  
 
3. Whole muscle, 
uncured, no or 
partial heat 
treated and dried 
products  Whole muscle, 
uncured, no or partial 
heat treated and air 
dried  products  * 100 50 50 Uncured b iltong  
 
Whole muscle, 
uncured, no or partial 
heat treated and air 
dried products 
undergoing a lengthy 
maturation period 
(minimum 21 days)  * 100 70 30 WTO  DRAFT   
 
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 Class  Sub-class  Minimum total meat 
equivalent  
(%) Minimum total meat 
content 
(%)(analysed  and 
calculated ) Minimum lean meat 
content  
(%) (analysed)  Maximum fat 
content  
(%)(analysed)  Product name  
(Includes but not 
limited to the 
following  examples ) 
1 2 3 4 5 6 7 
 
4. Whole muscle, 
cured and no or 
partial heat 
treated products  Whole muscle , dry 
cured , no or partial 
heat treated  products  95 90 60 30 Cured biltong  
Koppa  
Pancetta   
Smoked beef  
 
 Whole muscle, cured  
and no or partial heat 
treated  products  90 80 30 50 
5. Whole muscle, 
cured, no or 
partial heat 
treated and dried 
products  Whole muscle, cured, 
no or partial heat 
treated and air dried  
products  * 100 50 50 Cured biltong  
Koppa  
Pancetta  
Smoked beef  
 Whole muscle, dry 
cured, no or partial 
heat treated and 
dried products  * 100 50 50 
* No specification  
- No specification for the Sub -class  
 
 
 
(2) (a) All classes of comminuted processed meat products  shall comply with the compositional specifications as set out in Table 2 . 
 
(b) When defeathered chicken skin is used in combination with pork rind in comminuted processed meat products, the combined perce ntage 
shall not exceed  the maximum percent age prescribed for added defe athered chicken skin in column 9 of Table 2 : Provided that the 
contribution of the pork rind shall be within the limit prescribed in column 7 of the said Table.  
 
 
 
 
 
 
 
 
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 TABLE 2  
 
STAND ARD S FOR CLASSES OF COMMINUTED PROCESSED MEAT  PRODUCTS  
 
 
Class  Sub-class  Minimum 
total meat 
equivalent 
(%) Minimum 
total meat 
content (%) 
(analysed)  Minimum 
lean meat 
content (%) 
(analysed  
and 
calculated ) Maximum fat 
content (%) 
(analysed)  Maximum 
added po rk 
rinds (%)  Maximum 
added gelatin 
(%) Added 
defeathered 
chicken skin 
maximum (%)  Product 
name 
(Includes but 
not limited to 
the following 
examples)  
1 2 3 4 5 6 7 8 9 10 
1. Commi -
nuted, cured 
and heat 
treated 
products  Comminuted, 
cured and  
heat treated  
produ cts 60 25 15 30 15 0 40 Emulsified 
products:  
Meat Loaf  
Polony 
Russian 
Vienna  
Bockwurst; 
Debriziners; 
Frankfurters;  
Rookwors;  
Smokies; 
Wieners  
Liver spreads,  
páté and 
terrines  
 
Note : 
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%.  60 20 15 40 20 5 40 The product 
name  shall be 
linked to the 
source of the 
edible offal.  WTO  DRAFT   
 
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 Class  Sub-class  Minimum 
total meat 
equivalent 
(%) Minimum 
total meat 
content (%) 
(analysed)  Minimum 
lean meat 
content (%) 
(analysed  
and 
calculated ) Maximum fat 
content (%) 
(analysed)  Maximum 
added po rk 
rinds (%)  Maximum 
added gelatin 
(%) Added 
defeathered 
chicken skin 
maximum (%)  Product 
name 
(Includes but 
not limited to 
the following 
examples)  
1 2 3 4 5 6 7 8 9 10 
Products in 
aspic: Brawn  60 25 15 15 20 10 40  
Product in 
aspic: Suelze,  
Other 
products 
containing 
cured meat 
pieces in 
aspic  
 
Note : 
No minimum 
TME  applies . * 15 * 50 20 15 40  
Products 
made from 
blood  
 
Note : 
No minimum 
TME  applies . * 60 10 50 50 5 0 The product 
name  shall be 
linked to the 
source of the 
edible offal.  
2. Commi -
nuted, 
uncured, 
no or 
partial  
heat 
treated 
and dried 
products  - * 80 55 50 0 0 0 Biltong wheels 
or discs  
Dried wors  
 WTO  DRAFT   
 
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 Class  Sub-class  Minimum 
total meat 
equivalent 
(%) Minimum 
total meat 
content (%) 
(analysed)  Minimum 
lean meat 
content (%) 
(analysed  
and 
calculated ) Maximum fat 
content (%) 
(analysed)  Maximum 
added po rk 
rinds (%)  Maximum 
added gelatin 
(%) Added 
defeathered 
chicken skin 
maximum (%)  Product 
name 
(Includes but 
not limited to 
the following 
examples)  
1 2 3 4 5 6 7 8 9 10 
3. Commi -
nuted, 
cured, no 
or partial 
heat 
treated, 
dried and 
fermented 
products  - 90 80 30 40 10 0 10 Cabanossi 
Cervelat 
Metwurst  
Salami 
Teewurst  
 
4. Commi -
nuted, 
uncured 
and heat 
treated 
products  
 
Note :  
Brawn 
produced 
from 
uncured 
meat is 
included  
and may 
contain no 
more than 
10% 
added 
gelatine  - 60 25 15 30 15 0 40 Blanched pork 
sausages  
Chicken 
viennas 
(uncured)  
Fully cooked 
burgers  
Polonies  
 
* No specification  
- No sp ecification for the Sub -class  WTO  DRAFT   
 
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 (3) (a)  All classes of reformed processed meat products  shall  --  
 
(i) contain no added gelatin; and  
 
(ii) comply with the compositional specifications as set out in Table 3.   
 
 
(b) When defeathered chicken skin is used in combinat ion with pork rind in reformed processed meat products, the combined percent age shall 
not exceed the maximum percent age prescribed for added defe athered chicken  skin in column 8  of Table 3: Provided that the contribution of 
the pork rind shall be within th e limit prescribed in column 7 of the said Table.  
  
TABLE 3  
 
STANDARD S FOR CLASSES OF REFORMED  PROCESSED MEAT  PRODUCTS  
 
Class  Sub-class  Minimum total 
meat 
equivalent (%)  Minimum total 
meat content 
(%)(analysed)  Minimum lean 
meat content 
(%)(analysed  
and c alculated ) Maximum fat 
content 
(%)(analysed)  Maximum 
added pork 
rinds (%)  Maximum 
added 
defeathered 
chicken skin 
(%) Product name 
(Includes but 
not limited to 
the following 
examples)  
1 2 3 4 5 6 7 8 9 
1. Reformed, 
uncured 
and no or 
partial heat 
treated 
products - 60 50 25 30 15 40 Reformed 
nuggets  
Schnitzels  
 
2. Reformed, 
cured and 
heat treated 
products  Reformed, 
cured, heat 
treated products 
from single 
species   
 
 
 
60  
 
 
 
33  
 
 
 
20  
 
 
 
20  
 
 
 
10  
 
 
 
10 Reformed hams  
Reformed 
chicken  
Turkey rolls  
 
Reformed,  
cured, heat 
treated products 
from mixed 
species  WTO  DRAFT   
 
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 Class  Sub-class  Minimum total 
meat 
equivalent (%)  Minimum total 
meat content 
(%)(analysed)  Minimum lean 
meat content 
(%)(analysed  
and c alculated ) Maximum fat 
content 
(%)(analysed)  Maximum 
added pork 
rinds (%)  Maximum 
added 
defeathered 
chicken skin 
(%) Product name 
(Includes but 
not limited to 
the following 
examples)  
1 2 3 4 5 6 7 8 9 
3. Reformed, 
cured and 
no or partial 
heat treated 
products  - 60 20 10 30 5 15 Reformed 
bacon  
Reform ed 
kasseler chops  
 
 
- No specification for the Sub -class   
 
15 
  
(4) Coated processed meat products shall  -- 
 
(a) consist of  a minimum core of 50 percent of any of the products falling within the 
categories of whole muscle processed meat products, comminuted processed meat 
products,  reformed processed meat products or unspecified processed meat 
products of which the  surface has been covered with pre -dust, batter or breading (or 
any combination thereof); and  
 
(b) have a maximum of 50 percent coating : Provided that the coating  shall consist of 
pre-dust, batter or breading (or any combination thereof ). 
 
(5) (a)  Unspecified  processed meat products  shall – 
 
  (i) consist of processed meat products which are not defined in subregulations 
(1), (2), (3) and (4) ; and 
 
  (ii) have a minimum total meat equivalent of 60%, and the fat content (analysed) 
shall not exceed 30%.  
 
(b) The proposed compositional standards and product name  for every ‘unspecified 
processed meat product’ shall be submitted in writing to the Executive Officer for 
written approval prior to importing or selling such product in the Republic of South 
Africa.  
 
(c) The Executive Officer may consult persons with specialised knowledge and 
experience regarding the proposed compositional standards received: Provide that – 
 
(i) the secrecy provisions set out in section 9 of the Act shall be adhered to;  
 
(ii) the persons consulted shal l not have any direct or indirect personal interest 
in the product concerned; and  
 
(iii) the credentials of the persons consulted may be made available to the 
seller, manufacturer and/or brand owner on request.  
 
 
(6) Geographica l Indication (GI)  processed meat p roducts  shall consist of – 
 
(a) the imported processed meat products listed in Annexure A  which enjoy protection 
under the EU SADC EPA  and which comply with the compositional standards 
registered for the GI named processed meat product concerned in the country  of 
origin within European Union ;  
 
(b) any imported GI named processed meat products  other than those enjoying 
protection under the EU SADC EPA which originat e from a World Trade 
Organisation (WTO) member country and which comply with the compositional 
standa rds registered for the GI named processed meat product concerned in the 
country of origin ; and  
 
(c) any locally manufactured processed meat products enjoying protection as registered 
GIs in the Republic of South Africa  which comply with the compositional stan dards 
registered for the named processed meat product concerned . 
 
Requirements for containers  and outer containers  
 
7. (1) A container in which processed meat  products are packed shall -- 
 
(a) be made from a material that -- 
 
(i) is suitable for this purpo se; 
 WTO  DRAFT   
 
16 
 (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) be intact ; and  
 
(d) be closed properly in a manner permitted by the nature thereof.  
 
(2) If containers containing processed meat  products are packed in outer containers, such outer 
containers shall -- 
 
(a) be intact, clean, n eat, suitable and strong enough ; and  
 
(b) not impart any undesirable taste or flavour to the contents thereof.  
 
Marking of containers and outer containers  
 
8. (1) Each container containing processed meat products shall be clearly and legibly marked 
directly on the container , or on the label  attached thereto , and at least in English  with the following 
particulars :  
 
(a) The app ropriate  product name , prominently on the main panel  in letters of the 
same type, colour and font, and on a contrasting background in a letter s ize of at 
least 3  mm in h eight for lower case vowels.  
 
(b) The additions to the product name  where applicable, prominently on the main 
panel in letters of the same type, colour and font, and on a contrasting backgroun d 
in a letter size of at least 3  mm in height for lower case vowels: Pr ovided that the 
difference in letter size between the smalle st letter in the product name  and smallest 
letter in the additions to the product name  indication shall not exceed 2 mm.  
 
(c) The name and address of the manufacturer, packer, importer, seller or pers on or 
entity on whose behalf the product has been packed in a letter size of at least 1 mm 
in height.  
 
(d) The date marking (i.e. "best before"  or "best before end " or "use by " or "sell 
by" date) or the batch code  or batch number , for the purpose of traceabil ity and 
batch identification.  
 
(e) The country of origin  in a letter size of at least 1 mm in height : Provided that in the 
case where processed meat product s originating from two or more countries are 
packed in an outer container, all the c ountries of origin s hall be declared on such 
outer container . 
 
(2) Outer containers in which more than one container of processed meat product  is packed 
shall be marked at least with the following information referred to in subregulation  (1) (a), (b) , (c), (d) and (e ). 
 
 
(3) Notwithstanding the provisions in subregulation  (1), processed meat products labelled with a 
scale label only shall be marked at least with the following particulars:  
 
(a) The information referred to in subregulation  (1) (a), (b),  (d) and (e)  in a letter size of 
at least 1 mm in height . 
 
(b) The name and telephone number of the  manufacturer, packer, importer, seller or 
person or entity on whose behalf the product has been packed in a letter size of at 
least 1 mm in height.  
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Indicating the app ropriate  product name  
 
9. (1) The product name  of a processed meat product shall  -- 
 
(a) subject to t he provisions of sub -regulation  (2) be – 
 
(i) the most appropriate name  for the class , or where applicable the sub -class , 
concerned (refer to the examples in the last columns of Tables 1, 2 and 3) ; 
or  
 
(ii) in the case of the category “unspecified processed meat products” the name 
and/or description approved by the Executive Officer in terms of r egulation 
6(5)(b).  
 
(b) Where necessary, the product name shall also include a description about but not 
limited to the style, cut, physical condition, type of treatment it has undergone, type 
of packing medium, etc.: Provided that the description’s sole purpose shall be to 
assist the consumer in making an informed decision about the product and to avoid 
any possible misleading or confusion about its true nature.   
 
(2) In the case of processed meat prod ucts enjoying protection as GIs  the product name shall, 
subject to the provisions of sub -regulation (3 ) be as follows:  
 
(a) The registered GI name listed in An nexure A for the particular processed meat 
product concerned in the case of processed meat products enjoying protection under 
the EU SADC EPA . 
 
(b) The GI name registered for the processed meat product concerned  in the country of 
origin in the case importe d processed meat products  originating from a World Trade 
Organisation (WTO) member country , excluding those countries that are members of 
the European Union.  
 
(c) The GI name registered for the processed meat product concerned  in the Republic 
of South Africa i n the case of locally manufactured products.   
 
  
(3) No word or expression may be bigger than the product name unless it is – 
 
(a) a registered trade mark or brand name ; 
 
(b) a word or wording used to communicate to the consumer  that a particular processed 
meat pr oduct is new, has been produced according to a new recipe and/or is on 
promotion for a maximum period of 12 months  (examples include:  ‘new’, ‘try me I’m 
new’, ‘new recipe’, ‘on promotion’, ‘on sale’, etc. );  
 
(c) the nett mass  indication as prescribed by the L egal Metrolog y Act, 2014 (Act No. 9 of 
2014); and  
 
(d) a GI designation (e.g. “Protected Designation of Origin”, “Protected Geographical 
Indication”, etc.) and/or its corresponding acronym (e.g. “PDO”, “PGI”, etc.) used to 
indicate that the processed meat prod uct concerned is a registered and protected GI 
in the country of origin concerned.  
 
Additions to the product name  
 
10.  (1) If a flavouring has been added to a  processed meat product  in order to render a disti nctive 
flavour thereto, the appropriate  product  name  shall either be preceded by the expression “X Flavoured” or 
followed by the expression “with X Flavour” or “with X Flavouring”, where “X” indicates the na me(s) of the 
flavouring(s) used , unless the flavourant concerned has been added with the intenti on to enhance the flavour 
of a specific meat ingredient or other added foodstuff concerned.  WTO  DRAFT   
 
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 (2) If a foodstuff  has been added to a processed meat product  in order to render a distinctive 
taste thereto, the app ropriate  product name  shall be followed by the expression “with X”  or wording having a 
similar meaning, where “X” indicates the generic name(s) of the foodstuff(s) added (e.g. “  Vienna with chilli” 
or “Chilli Vienna” , etc.): Provided that the requirements on Quantitative Ingredient Declarations (QU ID), as 
specified in the regulations published under the Foodstuffs, Cosmetics and Disinfect ants Act, 1972 (Act No. 
54 of 1972), shall be complied with.  
  
(3) Words communicating the intended use or purpose of the processed meat product 
concerned may  be in dicated as  part of the product  name , or on its own on the container (or both), e.g. 
‘breakfast sausage ’, ‘frying  bacon ’, etc. 
 
(4) If a processed meat product has been s ubjected to a smoking process  and/or the application 
of a primary smoke c ondensate product  (i.e. a product produced by controlled pyrolysis of hardwood ), the 
expression “smoked ” or “X smoke d” (where “X” indicates the word ‘wood’  only or the name of a specific type 
of wood used for smoking)  shall either form part of the product name  or be indicat ed in close proximity to the 
product name  on the main panel of the container . 
 
 
Batch identification  
 
11. (1) For the purpose of traceability and batch identification e ach container containing a 
processed meat product shall be clearly marked with the batch  code or batch number or date marking in 
such a way that the specific batch is  easily identifiable and traceable: Provided that in the case of processed 
meat products presented for sale in a deli display fridge or counter as sliced, cut or whole, the “sell  by” date 
shall at least appear on each container.  
  
(2) (a) If a date marking appears on a container – 
 
(i) it shall be preceded by the appropriate wording “best before”  or “best before 
end” and/or “use by”, and/or “sell by”, depending on the nature of t he 
processed meat product concerned;  
 
(ii) abbreviations of the preceding word ing shall not be allowed , except in the 
case of “best before” where the abbreviation “BB” may be used;  
 
(iii) the date sequence shall be “day -month -year” (i.e. “dd/mm/yyyy”) when 
numbers only are used: Provided that in the case of imported products  
where  an altered date sequence is used , the month shall be indicated in 
letters, either written out in full or abbreviated, and the year shall be written 
out in full ; and  
 
(iv) it shall no t be removed or altered by any person.  
 
(b) If processed meat products are packed in an outer container  which will during 
normal usage be discarded  by the consumer , the date marking shall, if indicated, 
appear on each individual container that will be reta ined by the consumer until 
consumption .  
 
Country of origin  
 
12. (1) The country of origin shall be declared as follows on every 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 wording having a similar 
meaning, when the product is processed in a second countr y which cha nges its 
nature.  
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 (2) The words "Packed in (name of country)" may be used in addition to the requirements of 
subregulation  (1)(a) or (b).  
 
Processed  meat products presented for s ale in a display fridge  
 
13. When sliced, cut or whole processed meat product s are displayed for sale in for example a deli 
display fridge  or counter , the appropriate product name shall be indicated conspicuously in the immediate 
vicinity of each class or sub -class of processed meat product concerned.  
  
   
Restricted particulars o n containers and outer containers  
 
14. (1) (a) No product name  other than the name  applicable to the category and the class or 
sub-class of  processed meat product contained in a container, shal l be marked on 
such a container: Provided that product names of  other classes or sub -classes of 
processed meat products 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 su ch as but not limited to 
“also try these products in our range”, etc.  
 
  (b) No word or expression which so nearly resembles the product name of a processed 
meat product that it could be misleading with regard to the composition shall be 
marked on the con tainer or outer container.  
 
(2) No registered trade mark or brand name which may possibly, directly or by implication, be 
misleading or create a false impression of the contents of a container or outer container containing 
processed meat  shall appear on su ch a container or outer container.  
 
(3) No word, mark, illustration, depiction or other method of expression that constitutes a 
misrepresentation or directly or by implication creates or may create a misleading impression regarding the 
quality, nature, cl ass, origin or composition of a processed meat product shall be marked on a container or 
outer container thereof . 
 
(4) No claim regarding the absence of any substance that does not normally occur in processed 
meat product s in general, or in a specific clas s of processed meat product,  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) The words  ‘fresh’, ‘freshly’, ‘natural’, ‘nature’s’, ‘pure’, ‘traditional’, ‘original’,  ‘authentic’, 
‘real’, ‘genuine’, ‘home made’, ‘selected’, ‘premium’, ‘finest’, ‘quality’ or ‘best, or any other words, statements, 
phrases, logos or expressions having a similar  meaning, whether directly or by implication, shall not appear 
on a container or outer container containing processed meat products, unless the criteria on the use of such 
terms, as set out in the guidance notes compiled by the United Kingdom’s Food Standa rds Agency, have 
been complied with.  
 
 (6) No claim which compares the total fat, saturated fat, cholesterol, sugar, sodium or salt, or 
energy value of two or more similar processed meat  products by using words such as "reduced", "less than", 
"fewer", "li ght" and "lite", or words having a similar meaning, shall be made on the container or outer 
container thereof, unless the following conditions are complied with:  
 
(a) The processed meat  product shall be compared with a different version of the same 
or simi lar product.  
 
(b) The processed meat  product being compared shall be clearly marked on the 
container with the following information:  
 
(i) A statement of the amount of difference in the energy value or relevant 
nutrient content, expressed as a percent . 
 
(ii) The identity of the processed meat  product to which it is being compared in 
close proximity to or as part of the comparative claim.  WTO  DRAFT   
 
20 
  
(c) The comparison shall be based on a relative difference of at least 25% in the energy 
value or nutrient content of an equivalent mass or volume.  
 
(d) The processed meat  product shall be marked with the prescribed nutritional 
information declaration required in terms of the regulations published under the 
Food stuffs, Cosmetics and Disinfectants  Act, 1972 (Act No. 54 of 197 2). 
  
(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 processed meat  products that are kept or displayed for sale; and  
 
(b) all advertisements for processe d meat  products . 
 
Obtaining a primary s ample  
 
15.      (1)       (a)  Samples drawn from a batch for the purpose of analysis shall, depending of the 
capacity of the container,  consist of the corresponding number of containers set out 
in column 2 of Table 4 below:  
 
TABLE 4  
 
MINIMUM SIZE OF A PRIMARY SAMPLE  
 
Capacity of the container  
 Minimum size of primary sample  
1 2 
(i)  ≤ 250 g  
  (i)  The minimum number of containers that 
will result in a combined total mass of 
at least 250 g.  
 
(ii) > 250 g ≤ 2 kg  
 (ii)  The minimum number of containers that 
will result in a combined total mass of 
at least 1 kg.  
 
(iii) > 2 kg  (iii)  One container.  
 
 
(b) The number of containers so obtained shall constitute a primary sample.  
 
(c) Each container in the primary sample shall be placed in a plastic bag (or any other 
suitable outer container) that has been properly closed and sealed to  ensure the 
product is tamper -proof.  
 
(d)  Each sample shall be clearly and adequately labelled to ensure traceability and 
correct identification.  
 
(e) An inspector may increase the number of containers that constitute a primary 
sample to also provide add itional samples to perform e.g. counter analysis by a 
different (second) laboratory, etc.   
 
Method s of analysis  
 
16. (1)    The test samples shall be prepared in accordance with the latest version of the Association of 
Analytical Communities ’ (AOAC) metho ds on the pre paration of test samples  for meat and meat products, 
i.e. AOAC 983.18, or any other international  recognised  alternative method.  
 
 (2)     The determination of the c omposition of processed meat products shall be done in accordance 
with the me thods set out in Table 5 below, or any other international recognised alternative methods WTO  DRAFT   
 
21 
 providing equivalent results: Provided that at all times the most recently published version of the listed 
methods or th eir alternatives shall be used:  
 
TABLE 5 
 
RECO MMENDED METHOD S OF ANALYSIS  
 
Parameter  
 Test Method  Principle  Type  
Lean m eat content  AOAC 92 8.08 
 
 
ISO 937:1978  
[Protein (conversion factor 
6.25)] 
 Nitrogen determination, 
calculation  
 
Titrimetry,  Kjeldahl 
digestion  I 
 
 
II 
 
 
Fat content  ISO 1443 -1973  
(Codex general method for 
processed meat  and poultry 
product s) 
 
AOAC 960.39   
 Gravimetry  (Extraction)  
 
 
 
 
Soxhlet Ether Extraction  I 
 
 
 
 
 
Moisture content  ISO 1442:1997  Moisture determination  - 
Determination of 
calcium content  for 
Mechanically Recovered 
Meat (MRM)  only 
 PERSON, 1981 Page 27 -
28 Determination of calcium by 
atomic absorption 
spectrophotometry  - 
 
Offences and penalties  
 
17. 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 to imprisonment in accordance with section 11 of the 
Act. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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ANNEXURE A  
 
LIST OF IMPORTED GI PROCESSED MEAT PRODUCT S PROTECTED UNDER THE EU SADC EPA  
 
 Country  GI name 
Austria   Tiroler Speck  
 
France   Canard à foie gras du Sud -Ouest (Chalosse, Gascogne, Gers, 
Landes, Périgord, Quercy)  
 Jambon de Bayonne  
 
Germany   Nürnberger Bratwürste/ Nürnberger  
Rostbratwürste  
 
Italy  Cotechino Modena  
 Mortadella Bologna  
 Prosciutto di Modena  
 Prosciutto di San Dan iele 
 Speck Alto Adige/ Südtiroler Markenspeck/ Südtiroler Speck  
 Zampone Modena  
 
Portugal   Chouriça de Carne de Vinhais/ Linguiça de Vinhais  
 Presunto de Barrancos  
 Salpicâo de Vinhais  
 
Spain   Dehesa de Extremadura  
 Guijuelo  
 Jamón de Huelva  
 Jamón de Teruel  
 Salchichón de Vic/ Llonganissa de Vic  
 Sobrasada de Mallorca  
 Dehesa de Extremadura