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AIDS HELPLINE: 0800-0123-22 Prevention is the cureGovernment Gazette
Staatskoerant
REPUBLIC OF SOUTH AFRICA
REPUBLIEK VAN SUID-AFRIKA
Regulation Gazette       No. 10424 Regulasiekoerant
Vol. 598 Pretoria, 30 April 2015 No. 38746
N.B. The Government Printing Works will
not be held responsible for the quality of
“Hard Copies” or “Electronic Files”
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CONTENTS  INHOUD
GOVERNMENT NOTICE
Health, Department of
Government Notice
R. 364 Foodstuffs, Cosmetics and Disinfectants Act (54/1972): Regulations governing hygiene requirements for food
premises, the transport of food and related matters............................................................................ .......................... 3 38746Gazette
No.Page
No.No.IMPORTANT NOTICE
The Government Printing Works will not be held responsible for faxed documents not received due
to errors on the fax machine or faxes received which are unclear or incomplete. Please be advisedthat an “OK” slip, received from a fax machine, will not be accepted as proof that documents werereceived by the GPW for printing. If documents are faxed to the GPW it will be the sender’s respon-sibility to phone and confirm that the documents were received in good order.
Furthermore the Government Printing Works will also not be held responsible for cancellations and
amendments which have not been done on original documents received from clients.FOODSTUFFS, COSMETICS AND DISINFECTANTS ACT, 1972(ACT NO. 54 OF 1972)
REGULATIONS GOVERNING GENERAL HYGIENE REQUIREMENTS FORFOOD PREMISES, THE TRANSPORT OF FOOD AND RELATED MATTERS
The Minister of Health intends, in terms of section 15 (1) of the Foodstuffs, Cosmeticsand Disinfectants Act, 1972 (Act No. 54 of 1972), as amended, to make the Regulationsin the Schedule.Interested persons are invited to submit any substantiated comments or representationson the proposed draft Regulations, to the Director-General, Department of Health,Private Bag X828, Pretoria, 0001 (for the attention of the Director: Food Control), withinthree months of the date of publication of this notice.
SCHEDULE
DEFINITIONS
1.In these Regulations any word or expression to which a meaning has beenassigned in the Act shall have such meaning and, unless the context otherwiseindicates -"abattoir" means a facility used for the slaughtering of animals of which the meat andmeat products are intended for human consumption, approved and registered in termsof the Meat Safety Act, 2000 (Act No. 40 of 2000);"animal" means any member of the animal kingdom;"available" means also available elsewhere than on the food premises in question;"batch" means a volume or quantity of milk that is stored under controlled temperatureand time frame or period when offered for sale to the consumer as stipulated inRegulation 7(5)(a);
GOVERNMENT NOTICE
DEPARTMENT OF HEALTH
No. R. 364 30 April 2015
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"best available method" means a method which is practicable and necessary for theprotection of food against contamination or spoilage, having due regard to localconditions and circumstances whether at or on food premises or elsewhere, theprevailing extent of established practice and the financial implications thereof;"butchery equipment" means the equipment normally used in connection with theprocessing of carcasses and meat and includes, but is not limited to, bandsaws,mincers, fillers, tenderizers and vacuum packing machines;"certificate of acceptability" means a certificate of acceptability referred toinRegulation 3;"clean" means free of any soil, food residues, dust, dirt, dung, impurity, grease or otherobjectionable matter or contamination to the extent that a state of hygiene is attainedand "cleaning", "keep clean" & "cleaned" has a similar meaning;"container" or "food container" means anything in which or with which food ismanufactured, prepared, processed, stored, served, displayed, packed, wrapped, keptor transported and with which food is in direct contact;"contaminate" means the effect exerted by any biological or chemical agent (includingallergens), foreign matter, or other substances present in food so that it -(a) does not meet a standard or requirement determined by any law;(b) does not meet acceptable food hygiene standards or consumer norms or standards;or(c) is unfit for human consumption;and "contamination" has a corresponding meaning;"core temperature" means the temperature reading taken in the estimated centre ofthe food;"facility" means any apparatus, appliance, equipment, implement, storage space,working surface or object used in connection with the handling of food;"food" means a foodstuff intended for human consumption as defined in Section 1 ofthe Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972), excludingfood referred to in Regulation 14, and raw milk when produced and handled in a milkingshed;"food handler" means a person who in the course of his or her normal routine work onfood premises, directly handles or comes into contact with packaged or unpackagedfood, food equipment and utensils, or food contact surfaces and is therefore expected tocomply with food hygiene requirements;"food hygiene" means all conditions and measures necessary to ensure the safetyand suitability of food at all stages of the food chain;
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"food premises" means a building, structure, stall or other similar structure, andincludes a caravan, vehicle, stand or place used for or in connection with the handling offood;"good manufacturing practice" means a method of manufacture or handling or aprocedure employed, taking into account the principles of hygiene, so that food cannotbe contaminated or spoiled during the manufacturing process;"handle" includes manufacture, process, produce, pack, prepare, keep, offer, store,transport or display for sale or for serving, and "handling" has a corresponding meaning;"hands" includes the forearm or the part of the arm extending from the wrist to theelbow;"health hazard" means any condition, act or omission that may contaminate or spoilfood so that consumption of such food is likely to be dangerous or detrimental to health;"inspector" means a person authorized as such by or under Section 10 of the Act;"local authority" means a municipality as defined inSection1of the LocalGovernment: Municipal Systems Act, 2000 (Act No. 32 of 2000), read in conjunctionwith Section 32 of the National Health Act, 2003 (Act No. 61 of 2003), and dulyauthorized in terms of Section 23(1) of the Act;"meat" means the carcass of an animal slaughtered at an abattoir as provided for interms of the Meat Safety Act, 2000 (Act No. 40 of 2000);"meat products" means the parts of a slaughtered animal which are not part of thecarcass such as the head, trotters and washed or cleanly scraped entrails;"perishable food" means any foodstuff which on account of itscomposition,ingredients, moisture content and/or pH value, lack of preservatives and suitablepackaging is susceptible to an uninhibited increase in microbes thereon or therein,when the foodstuff is kept within the temperature spectrum of 5°C to 60°C, and includesthe perishable foodstuffs listed in Government Notice No. R.1183 of 1 June 1990, asamended, excluding unprocessed fruit and vegetables;"person in charge", with regard to any food premises, means a natural person who isresponsible for the food premises and/or the owner of such food premises, as the casemay be;"prepacked food", means food which, before it is presented for sale or for serving, hasbeen packed as contemplated in Regulation 7(3);
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"Unprocessed" means any food that is not changed from its natural, raw state throughany processing methods;"Unprocessedagriculturalcrops" means fresh,raw and unprocessedfruit,vegetables, maize, wheat, rye, unshelled peanuts, sugar cane, sunflower seed or otherunprocessed agricultural crops;"ready-to-consume food" means any perishable food which may be consumedwithout having to undergo any further process of preparation to make it consumable andready-to-eat food has a similar meaning;"serve" means the provision of food whether for a consideration or otherwise;"the Act" means the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of1972), as amended;"thermometer" means an apparatus which can give the temperature readings referredto in these ,the combined accuracy of such a thermometer and its temperature-sensitive sensor being approximately 0,5°C;"unsound" means unwholesome sick, polluted, infected, contaminated, decayed orspoiled, or unfit for human consumption for any reason whatsoever;"vehicle" means a train, trolley, wagon, cart, bicycle, sled, truck, boat, ship or aircraft,and includes any other craft, vehicle or conveyance used in the handling, storage ortransport of food;"water" means water that complies with the specifications set out in Water for domesticsupplies: SANS 241.
APPLICATION
2.No provision of these Regulations that is in conflict with Regulations made underthe Act with regard to the handling or transport of certain foods shall be valid in sofar as it so conflicts.
CERTIFICATE OF ACCEPTABILITY (CoA)
3.(1)Subject to the provisions of Subregulation (11) and Regulation 14(4) and(5), no person shall handle food or permit food to be handled -(a)on food premisesinrespect of which avalidcertificateofacceptability, subject to Subregulation (5), has not been issued or isnot in force; provided that this shall also apply to a vehicle used for
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the transport of food on behalf of a person in charge of another foodpremises;(b)incontraventionof any restrictionor conditionorstipulationcontained in such certificate of acceptability.(2)The person in charge of any food premises wishing to obtain a certificateof acceptability in respect of such food premises shall apply therefore inwriting to the local authority in whose area of jurisdiction the food premisesare situated on a form containing at least the particulars that aresubstantially the same as those contained in the form in Annexure A tothese Regulations.Upon receipt of an application referred to in Subregulation (2), the localauthority shall without delay refer the application to an inspector forconsideration.An inspector may, in considering such an application, request such furtherinformation as may deem necessary or expedient from the applicant orfrom any other person.If an inspector, after having carried out an inspection, is satisfied that thefood premises concerned, having due regard to existing conditions of theadjacent land and facilities, subject to the provisions of Regulation 4(2)and Regulation 14 -(a)do in all respects comply with the provisions of Regulations 5 and6, a local authority shall issue a certificate of acceptability in thename of the person in charge on a form that is substantially thesame as the form in Annexure B of these Regulations; providedthat the issuance of such certificate does not constitute an approvalfor the applicant to conduct business on the premises concerned inthe absence of compliance to all other relevant requirements of theauthority or legislation concerned; or(b)do not in all respects comply with the provisions of Regulations 5and 6, a local authority may, subject to the provisions of Regulation4(2), grant an extension for a maximum of six months to enable theperson in charge so to change or equip the food premises that theycomply with the provisions in question: Provided that during thesaid period of extension the provisions of Subregulation (1) shallnot apply to the person concerned.(6)In respect of a premises for which a Certificate of Acceptability (CoA) hasbeen issued in terms of Subregulation 3(5), no person shall effect anychanges as it relates to the provisions of Regulations 5 and 6 withoutinforming the local authority in advance and in writing of such changes.
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(7)A Certificate of Acceptability (CoA) shall be displayed in a conspicuousplace for the information of the public on the food premises in respect ofwhich it was issued or a copy thereof shall immediately be made availableon request where the display thereof is impractical.(8)If the person in charge of food premises is replaced by another person,such person shall inform the local authority in writing of such replacementwithin 30 days after the date thereof and the local authority shall subject tothe provisions of Regulation 4(2), issue a new Certificate of Acceptabilityin the name of the new person in charge.
(9)A Certificate of Acceptability (CoA) -(a)shall not be transferable from one person to another person andfrom one food premises to another food premises;(b)shall be valid only in respect of the nature of handling set out -(i)in point D of the application for a Certificate of Acceptability;and(ii)in point D of the Certificate of Acceptability;(c)may at any time be endorsed by a local authority by -(i)the addition of any further restriction that may be necessaryto prevent a health hazard; and(ii)the removal of any restriction with regard to the category ortype of food or the method of handling;(d)shall expire temporarily for the period during which a prohibitionunder Regulation 4(2) is in effect;(e)shall expire permanently if a prohibition referred to in Regulation4(2) is not removed within a stipulated period which shall notexceed six months from the date on which a notice was issued interms of Regulation 4(2); and(f)shall expire permanently if the provisions of Subregulation (8) and(9) (b) are not complied with.(10)No person may make any unauthorized changes or additions to or forge aCertificate of Acceptability.(11)The provisions of Subregulation (1) shall:(a)subject to the provisions of Subregulation 3(8) and (9), a CertificateofAcceptabilityissuedpriortothe commencement of theseRegulations in terms of the Regulations published in GovernmentNotice No. R.918 of 30 July 1999 and Government Notice No. R.962of 23 November 2012 shall be deemed a Certificate of Acceptabilityissued in terms of these Regulations;
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(b)apply to all food premises, including those on government premises,the first day following a period of one year, after the date ofpromulgation of these Regulations.
PROHIBITION OW THE HANDLING AND TRANSPORTATION OF FOOD
4.(1)No person shall handle food in a manner contrary to the provisions ofthese Regulations.
(2)If an inspector following an inspection of food premises or a facility is ofthe opinion -(a)that such food premises or facility -(i)are or is in such a condition or used in such a manner; or(ii)do or does not comply with these Regulations to the extent;(b)that a particular activity with regard to the handling of food takesplace in such a manner; or(c)that such circumstances exist with regard to the food premises orfacility or any other activity, that they or it constitute a health hazardand that the continued use of the food premises or facility or theactivity should be prohibited, the local authority may summarilyprohibit the use of the food premises or facility for the handling offood or any of the activities that relate to the handling of food, byissuing a written prohibition order on a form that is substantially thesame as the form in Annexure C of these Regulations to theperson in charge or,if he or she is not available, his or herrepresentative informing such person of the prohibition
(3)(a)A prohibition shall come into operation from the time at and the dateon which a prohibition order is served under Subregulation (2).(b)Any person shall be guilty of an offence if performing any act that iscontrary to such prohibition.(4)An inspector shall, within 72 working hours of receiving a written requestfor the removal of a prohibition order, carry out an investigation of the foodpremises,facility,activityor circumstance which gave rise totheprohibition and thelocalauthorityshallupon completion of suchinvestigation in writing inform the person on whom the prohibition orderwas served or, if he or she is not available, any other person representingsuch person that the prohibition order has been withdrawn or remains inforce, as the case may be.
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STANDARDS AND REQUIREMENTS FOR FOOD PREMISES
5.(1)Subject to the provisions of Regulation 14, no person shall handle foodelsewhere than on food premises that meet the requirements of thisRegulations and Regulation 6.
(2)A food premises shall be of such location, design, construction and finishand shall be so equipped and maintained in the condition for which it wasintended, that it can be used at all times for the purpose for which it wasdesigned, constructed and equipped - without creating a health hazardand that food -(a)can be handled hygienically on the food premises and facilitiesthereon; and(b)can be protected effectively by the best available method againstcontamination or spoilage by poisonous or offensive gases, vapors,odors, smoke, soot deposits, dust, moisture, insects or othervectors, or by any other physical, chemical (including allergens) orbiologicalcontaminationorpollutionor by any other agentwhatsoever.
(3)For the purposes of Subregulation (2) food premises shall meet thefollowing requirements;(a)All interior surfaces of walls, sides or ceilings, or of roofs withoutceilings, and the surfaces of floors, or any other similar horizontal orvertical surfaces that form part of or enclose the food-handling areashall-(i)have no open joints or open seams and shall be made ofsmooth, rust-free, non-toxic, cleanable and non-absorbentmaterial that is dust-proof and water-resistant: Provided thatin a food-serving or storage area -(aa)face brick;(bb)similar walls the joints of which are formed properly orare so formed and finished that they are easy toclean; or(cc)decorative wall or ceiling finishes which are easy toclean, may be used;(ii)be of such a nature that they cannot contaminate orcontribute to the contamination of food.
(b)Each area of a food premises shall be -
(i)ventilated effectively by means of -(aa)naturalventilation through openings or openablesections which are directly connected to the outsideair and so positioned in the external walls and/or roofthat effective cross-ventilation is possible: Provided
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that such openings shall have a surface area equal toat least 5% of the floor area of the room concerned; or(bb)artificialventilationthatcomplieswiththerequirements of the National Building Regulations andBuilding Standards Act, 1977 (Act No. 103 of 1977),whichever of the two methods will facilitate theaddition of adequate fresh air to and the effectiveremoval of polluted or stale air from the food premisestotheextentthataircontaminantsthatcouldcontaminate food, and that gas, vapors, steam andwarm air that may arise during the handling of foodare effectively removed, and that the emergence ofany unhygienic or unhealthy condition on the foodpremises is prevented;(ii)illuminated by means of -(aa)unobstructed transparent surfaces inthe externalwalls and/or roof which admit daylight, with an areaequal to at least 10% of the floor area in the roomconcerned; or(bb)artificialilluminationwhichcomplieswiththerequirements of the National Building Regulations andthe Building Standards Act, 1977 (Act No. 103 of1977), which permits an illumination strength equal toat least 200 lux; provided that the intensity of thelighting should be adequate based on the nature ofthe operation andlighting fixtures are appropriatelyprotected to prevent glass contamination of food.(c)Food premises shall -(i)have a wash-up facility with hot and cold water for thecleaning of facilities;(ii)be bird and rodent proof inaccordance with the bestavailable method;(iii)beprovidedwitheffectivemeansofcontrollingandpreventing access of flies, cockroaches, or other insects;(iv)have a waste-water disposal system approved by the localauthority.(d)The following shall be available in respect of food premises:(i)The number of latrines, urinal stalls and hand washbasinsspecified in Annexure D to these Regulations for the use ofworkers on the food premises and for use by persons towhom food is served for consumption on the food premises:Provided that separate sanitary facilities for workers andclients shall not be required: Provided further that where
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persons of only one sex or no more than ten persons workon food premises, separate sanitary facilities shall not berequired for workers of different sexes;(ii)hand-washing facilities which shall be provided with coldand/or hot water for the washing of hands by workers on thefood premises and by persons to whom food is served forconsumption on the food premises, together with a supply ofsoap (or other cleaning agents) and clean disposable hand-drying material or other hand-cleaning facilities or hand-drying equipment for the cleansing and drying of hands bysuch workers and persons;(iii)liquid proof, easy-to-clean refuse containers with close-fittinglids suitable for the hygienic storage of refuse pending itsremoval from the food-handling area;(v)storage space for the hygienic storage of food, facilities andequipment and a suitable separate area for the hygienicstorage of refuse containers on the food premises;(vi)a separate changing area with storage facilities for clothes ofworkers;(vi)an adequate supply of water.(e)No room in which food is handled shall have a direct connectionwith any area -(I)in which gas, fumes, dust, soot deposits, offensive odors orany other impurity is present or may arise in such a mannerthat food in the food-handling room could be contaminatedor spoilt;(ii)in which an act is performed in any manner or where anycondition exists that could contaminate or spoil food in thefood handling area;
(f)A room in which food is handled may be connected to a changingarea or a room in which a latrine or urinal is situated -(i)only via a properly ventilated lobby: Provided that all relevantinter-connecting doors shall cover the whole area of theirapertures: Provided further that they shall be equipped withdurable self-closing devices; or(ii)without such a lobby between them: Provided that theconnecting apertureshall have aself-closing door ascontemplated in item (i): Provided further that the latrine orurinal room shall be equipped with effective mechanicalextractionventilationtothe outsideairtorender theatmosphere inside such room under a negative pressure inrelation to the atmosphere in the food-handling room.
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STANDARDS AND REQUIREMENTS FOR FACILITIES ON FOOD PREMISES
6.(1)The surface of any table, counter or working surface on which unwrappedfood is handled and any equipment, utensil or basin or any other surfacewhich comes into direct contact with food shall be made of smooth, rust-proof, non-toxic and non-absorbent material that is free of open joints orseams: Provided that wooden chopping blocks, cutting boards andutensils shall not be prohibited providing such items are kept in such acondition that dirt does not accumulate thereon or therein and maintainedas such.(2)No surface referred to in Subregulation (1) and no crockery, cutlery,utensils, basins or any other such facilities shall be used for the handlingof food if they are not clean or if they are chipped, split or cracked.(3)Any utensil or item which is suitable for single use only -(a)shall be stored in a dust-free container until used; and(a)shall not be used more than once.(4)A surface referred to in Subregulation (1) and a facility referred to inSubregulation (2) shall be -(a)cleaned and washed before food come into direct contact with it forthe first time during each work shift; and(b)cleaned and washed, as and when necessary, during and/orimmediately after the handling of food, so that contamination of thefood that comes into contact with any such surface or facility isprevented, and any such surface or facility shall, before food comesinto direct contact therewith, contain -(i)no more than 100 viable micro-organisms per cm2 uponanalysis,conductedinaccordance with acknowledgedscientific microbiological methods of analysis, of a sampletaken in accordance with the swab technique prescribed inthe Efficacy of Cleaning Plant, Equipment and Utensils -SANS 5763; and(ii)no remains of cleaning materials or disinfectants which maycontaminate the food.
(5)(a)Every chilling and freezer facility used for the storage, display ortransport of perishable food shall be provided with a thermometerwhich atalltimes shallreflect the degree of chilling of therefrigeration area of such facility and which shall be in such acondition and positioned so that an accurate reading may be takenunhampered.(b)Every heating apparatus or facility used for the storage, display ortransport or heated perishable food shall be provided with athermometer which at all times shall reflect the degree of heating of
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the heating area concerned and which shall be in such a conditionand positionedsothat an accurate reading may be takenunhampered.(6)All equipment and apparatus used for heat treatment of milk, shall be fittedwith dial thermometers and thermostats accurate to 0.5 degree Celsius(0.5°C) in respect of the entire given series of scales and, in addition tomechanical temperature and time regulators and alarms, such apparatusshall have flow-regulating and flow-averting valves by which milk notsubjected to heat treatment is automatically redirected to the balance tank.
STANDARDS AND REQUIREMENTS FOR FOOD CONTAINERS, APPLIANCES,BULK MILK TANKS AND BUTCHERY EQUIPMENT
7.(1)No person shall sell canned or hermetically sealed food in a containerwhich -(a)bulges at the flat or round sides or ends or one side of which bulgeswhen the other side is pressed;(b)is in any way blown or from which gas escapes from the lid or fromany part thereof when it is opened or punctured, unless(i)the container contains an aerated drink; or(ii)gas has been used as a preservative;(c)is so rusted, dented or damaged that it is liable to contaminate orspoil the food or that it leaks or has become unsealed;(d)has a leak or had a leak that was resealed.(2)Any container, or appliance used in connection with food shall be cleanand of such composition or nature as not to yield, or be liable to yield, toits food contents, or to food with which it comes incontact, anyunwholesome, injurious or toxic substance, or any other substance liableto contaminate or spoil the food in the container.
(3)Pre-packed food, depending on the type of food, shall be packed in adustproof and liquid proof container that protects the product thereinagainst contamination under normal handling conditions and shall be sopacked, wrapped or sealed that the food cannot be removed from itscontainer without the stopper or lid or similar seal being removed orwithout the wrapping, container or seal being damaged.(4)Perishable food, excluding unprocessed agricultural crops and productsthat are not prepacked, except food for consumption as meals on foodpremises, shall, when served to the consumer, be packed in a containerthat protects the food therein against contamination.
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(5)Bulk milk tank equipment provided on a food premises for selling milk tothe consumer in a container provided by the consumer or by the person incharge of the food premises, whichever the case may be, and filled onsuch premises, shall -(a)consist of at least two tanks to make allowance for the alternatecleaning of the tanks so that a new batch of milk is not added to atank still containing milk from a previous batch;(b)not be made wholly or partly of copper, or any copper alloy or anytoxic material;(c)have a smooth finish free of open seems, cracks and rust stainsand constructed with such material and in such a way that anysurface that comes into contact with milk shall be accessible for thepurposes of proper washing and disinfection;(d)use pipes, valves, containers or any other equipment which comesinto direct contact with the milk during the operation of the bulk tankfacility, which is of a material and design that will enable properwashing and disinfection and storage;(e)have a drainage incline leading directly to the outlet point;(f)be fitted with an outlet pipe manufactured and fitted in such a waythat all liquid can drain out of such tank and the end of such outletpipe shall be screw-threaded and fitted with a screw cap permittingsuch end to be shut off;(g)be provided with a stainless steel agitator capable of thoroughlymixing the contents of the tank;(h)be provided with a lid, where applicable, that closes and sealsproperlytoprotectthemilk frominsects,dusts and othercontaminants;(i)be fitted with a thermometer capable of measuring the temperatureof the milk in such tank accurately to the nearest 2°C;0)be equipped to cool the milkin such tank to 5°C or lowertemperature within three hours after receiving it, and of keepingsuch cooled milk at a temperature indicated in Annexure E of theRegulations;(k)be installed at a minimum distance of 0,5 meters from any roof,ceiling or wall;(I)be insulated in such a way that when cooling takes place, thetemperature of the milk in such a tank shall not increase by morethan 3°C in 12 hours if the surrounding temperature is 32°C;(m)not be used for any other purpose except the storage of milk.(6)The requirements applicable to the cleaning of butchery equipmentprovided on butchery premises, or on any other premises where it is usedfor the same purpose, should be complied with as set out in Annexure F.
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STANDARDS AND REQUIREMENTS FOR THE DISPLAY, STORAGE ANDTEMPERATURE OF FOOD
8.(1)Food that is displayed or stored shall not be in direct contact with a floor orany ground surface.
(2)Any shelf or display case used for displaying or storing food or anycontainer shall be kept clean and free from dust or any other impurity.
(3)Non-prepacked, ready-to-consume food, including food served as mealsand displayed in an open container, shall be protected in accordance withthe best available method, inter alia, against droplet contamination orcontamination by insects or dust.
(4)(a)Subject to Subregulation (5) all food specified in Annexure E tothese regulations shall, excluding the time taken by the food to cooldown or to be heated to the required temperature in accordancewith good manufacturing practice, during the storage, transport ordisplay thereof be kept at a core temperature not exceeding thecore temperature specified in Column 3 of Annexure E oppositethe relevant category of food, and no food shall be sold if, in thecase of frozen or chilled food products, the core temperaturethereof is higher that the required core temperature or the surfacetemperature thereof is more than 2°C higher than the required coretemperature, and, in the case of heated food products, the coretemperature thereof is lower than the required core temperature orthe surface temperature thereof is more than 2°C lower than therequired core temperature.(b)The provisions of paragraph (a) shall not apply to -(i)any perishable food that will be sold directly to a consumerwithin one hour of being processed or prepared or that willbe consumed on the food premises within one hour of beingprocessed or prepared;(ii)venison, for a period not exceeding eight hours after theanimal concerned has been killed: Provided that the surfacetemperature thereof shall not exceed 25°C;(iii)unprocessed raw fish, molluscs or crustaceans or raw meator edible offal or the carcasses of cattle, sheep, goats, pigs,horses, mules, donkeys, rabbits or ostriches while beingtransported for a period not exceeding one hour duringdelivery: Provided that the surface temperature thereof shallnot exceed 25°C;(iv)any food exposed to higher temperatures than those referredto in this Regulation during a maturation period or as part of
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(5)a manufacturing process: Provided that exposure to suchhigher temperatures shall be inaccordance with goodmanufacturing practice.Any food, excluding frozen fish and seafood, that is marketed as a frozenproduct and has thawed but the surface temperature of which has notexceeded 5°C may be refrozen: Provided that such refrozen product shallbe handled in accordance with good manufacturing practice and in thecase of frozen fish and seafood be handled in accordance with therelevant provisions of the Compulsory Specification stipulated by theNational Regulator for Compulsory Specifications.
(6)Frozen food thawed for further processing can be re-frozen, provided thatsuch food:(a)the core temperature shall not exceed 5 °C;(b)the thawing process shall not exceed 10 hours (as the case maybe);(c)unless processed immediately after thawing is complete the chillingof the thawed food shall commence immediately to comply with thetemperatures indicated in Annexure E;(d)run-offliquid from the thawing process should be adequatelydrained to prevent cross contamination;(e)shall be handled in accordance with good manufacturing practice.
(7)The code of practice for measuring the temperature of food set out inAnnexure G to these Regulations shall, in so far as it is applicable, beapplied to measuring the temperature of food.
STANDARDS AND REQUIREMENTS FOR PROTECTIVE CLOTHING
9.(1)No person shall be allowed to handle food without wearing suitableprotective clothing as specified in Subregulation (2).
(2)The protective clothing, including head and other coverings and footwear,of any person handling food that is not packed so that the food cannot becontaminated shall -(a)be clean and neat when such person begins to handle the food;(b)at all times during the handling of the food be in such a cleanconditionandof suchdesign andmaterialthatitcannotcontaminate the food;(c)be so designed that the food cannot come into direct contact withany part of the body, excluding the hands.
(3)Visitors to food premises should, where applicable, wear suitable protectiveclothing.
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DUTIES OF A PERSON IN CHARGE OF FOOD PREMISES
10.A person in charge of food premises shall ensure that -(a)(i)he or she is suitably qualified or otherwise adequately trained in theprinciples and practices of food safety and hygiene, as appropriate:Providedthat suchtrainingisaccredited and conducted inaccordance with the relevant SETA / SAQA requirements;(ii)any other person working on the food premises, is suitably qualifiedor adequately trained in the principles and practices of food safetyand hygiene, as appropriate, by an inspector or any other suitableperson;(iii)routine assessments are conducted to determine the impact of thetraining required under Regulation 9(a)(ii) and arrange follow uptraining as applicable;(iv)training programmes and records shall be kept and routinelyupdated, as applicable, and made available to an inspector onrequest;(b)the provisons of these Regulations are complied with;(c)effective measures are taken to eliminate flies, other insects, rodents orvermin on the food premises;(d)refuse is removed from the food premises or from any room or area inwhich food is handled as often as is necessary and whenever an inspectorrequires it to be done;(e)refuse is stored or disposed of in such a manner that it does not create anuisance;(f)refuse bins are -(i)cleaned regularly; and(ii)disinfectedwhenever necessary and whenever an inspectorrequires it to be done;(g)waste water on the food premises is disposed of to the satisfaction of therelevant local authority;(h)the food premises and any land used in connection with the handling offood and all facilities, freight compartments of vehicles and containers arekept clean and free from any unnecessary materials, goods or items thatdo not form an integral part of the operation and that have a negativeeffect on the general hygiene of the food premises;(i)no person handling non-prepacked food wears any jewellery or adornmentthat may come into contact with the food, unless it is suitably covered;(j)no animal, subject to the provisions of any law, is kept or permitted in anyroom or area where food is handled, except that -(i)a guide dog accompanying a blind person and or a person with anyother disability may be permitted in the sales or serving area of thefood premises;
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(ii)fish, molluscs or crustaceans may be kept alive until prepared forconsumption;(k)no condition, act or omission that may contaminate any food arises or isperformed or permitted on the food premises;(I)all persons under his or her control who handle food at all times meet thestandards and requirements and execute the duties prescribed byRegulations 9 and 11, respectively;(m)a room or area in which food is handled shall not be used for -(i)sleeping purposes;(ii)washing, cleaning or ironing of clothing or similar laundry;(iii)any other purpose or in any manner that may contaminate the foodtherein or thereon;(n)no food handler touches ready-to-consume non-prepacked food with his orher bare hands, unless it is unavoidable for preparation purposes, in whichcase such food shall be handled in accordance with good manufacturingpractice;(o)the reporting of diseases and conditions contemplated in Regulation11(2)(b) are properly recorded and kept for perusal by an inspector.(p)notwithstandingSubregulations10(a)and10(o)andsubjecttoSubregulation10(b) and the best available method, must demonstratecompliance to these Regulations through appropriate records; Providedthat records applicable to processing, production and distribution shouldbe kept and retained for a period that exceeds the shelf-life of theproduct/s;(q)any foodstuff manufactured, kept or sold from the premises contemplatedin Regulation 3(1) complies in all respects to the provisions of the Act andthe Regulations promulgated there under, including the labeling thereof.(r)notwithstanding the provisions of Subregulation 10(q),a traceabilitysystem is maintained according to the best available method; a recallprocedure isin place and any incident requiring recall activation isreported to the local Environmnetal Health Practittioner and the NationalDirectorate: Food Control.
DUTIES OF A FOOD HANDLER
11.(1)Food, a facility or a container shall not be handled by any person -(a)whose hands or clothes are not clean;(b)whose fingernails are not trimmed and clean;(c)who has not washed his or her hands thoroughly with soap andwater or cleaned them in another effective manner -(i)immediately prior to the commencement of each work shift;(ii)at the beginning of the day's work or after a rest period;(ii)after every visit to a latrine or urinal;
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(iii)every time he or she has blown his or her nose or after his orher hands have been in contact with perspiration or with hisor her hair, nose or mouth;(iv)after handling a handkerchief, money or a refuse containeror refuse;(v)after handling raw vegetables, fruit, eggs, meat or fish andbefore handling ready-to-use food;(vi)after he or she has smoked or used tobacco in any form oron return to the food premises; or(vii)after handling a foodstuff classified as a common allergenwheresuchcontaminationcanresultinthecrosscontamination of other food not associated with commonallergens; or ,(viii)after his or her hands have become soiled or contaminatedfor any other reason.
(2)Food, a facility or a container shall not be handled by any person -(a)who has on his or her body a suppurating abscess or a sore or acut or abrasion,including other infected skin lesions, unlesscovered with a moisture proof dressing which is firmly secured toprevent contamination of the food;(b)who is or who is suspected of suffering from or being a carrier of adisease or condition in its contagious stage likely to be transmittedthrough food, unless any such person immediately reports thedisease or condition to the person in charge which, inter alia,includes jaundice; diarrhoea; vomiting; fever; sore throat with feverand discharges from the ear, eye or nose; Provided a certificate bya medical practitioner stating that such person is fit to handle foodis submitted;(c)whose hands or clothing are not clean.
(3)No person shall -(a)spit in an area where food is handled or on any facility;(b)smoke or use tobacco in any other manner while he or she ishandling non-prepacked food or while he or she is in an area wheresuch food is handled;(c)handle non-prepacked food in a manner that brings it into contactwith any exposed part of his or her body, excluding his or herhands;(d)lick his or her fingers when he or she is handling non-prepackedfood or material for the wrapping of food;(e)cough or sneeze over non-prepacked food or food containers orfacilities;(f)spit on whetstones or bring meat skewers, labels, equipment, orany other object used in the handling of food or any part of his orher hands into contact with his or her mouth, or inflate sausage
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casings, bags or other wrappings by mouth or in any other mannerthat may contaminate the food;walk, stand,sit or lie on food or on non-hermetically sealedcontainers containing food or on containers or on food-processingsurfaces or other facilities;use a hand washbasin for the cleaning of facilities; orwhile he or she is handling food, perform any act other than thosereferred to above which could contaminate or spoil food.
STANDARDSANDREQUIREMENTSFORTHEHAMINGANDTRANSPORTATION OF MEAT AND MEAT PRODUCTS
12.(1)No person shall on food premises handle meat derived from an animalslaughtered in contravention of the Meat Safety Act, 2000 (Act No. 40 of2000).(2)Unskinned carcasses shall not be so handled that the skin thereof comesinto contact with other food on food premises or that the meat of suchcarcasses is contaminated or spoiled.
(3)No Person shall transport meat and meat products unless -(a)a suitable vehicleisprovided for the exclusive use of thetransportation and delivery of meat or meat products kept at alltimes in a clean condition and further so maintained that the meatand meat products transported or delivered therein arenotcontaminated by flies, dust, filth, impurity or any other injuriousmatter or thing;(b)the compartment of every vehicle used for the transportation ofmeat and meat products from an abattoir to any food premiseswhere the meat and meat products are to be processed further, orto be sold to the public, is lined with a suitable impervious jointlessmaterial which shall be capable of being cleaned and wherenecessary disinfected, easily, and shall further be so contrived that(i)all carcasses or parts thereof may hang from a crossbeamwith stainless steel hooks fitted at such a height that, ifsuspended there from, no part of any carcass touches thefloor of the vehicle;(ii)all meat is at all times properly protected from dust and flies;(c)no tarpaulins or cloths are allowed in or on the vehicle;(d)the vehicleisfurnished with a removable rust-proof box ofimpervious material with a tight-fitting lid, in which meat products ofanimals slaughtered at the abattoir may be transported;
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(e)the box as well as the body of the vehicle and associated parts areclean when meat is loaded therein; when the meat has beendelivered, the box as well as the interior surfaces of the body of thevehicle and associated parts shall be washed thoroughly to removeall impurities, if necessary with hot water, soap or detergent andthereafter disinfected where necessary; and(f)no uncleaned or unscraped offal, hides or related products, otherfood or material that can contaminate the interior surfaces of thebody of a vehicle are to be transported in any vehicle usedexclusively for the transportation of meat and meat products.
STANDARDS AND REQUIREMENTS FOR THE TRANSPORT OF FOOD
13.(1)No person shall transport food including unprocessed agricultural crops onor in any part of a vehicle -(a)unless that part is clean and has been cleaned to such an extentthat chemical (including allergens), physical or microbiologicalcontamination of the food is prevented;(b)together with -(i)contaminated food or waste food;(ii)poison or any harmful substance;(iii)a live animal; or(iv)any object that may contaminate or spoil the food.(2)Subject to Subregulations (1) and (4), the freight compartment of a vehiclethat is used for the transportation of food that is not packed or wrapped inliquid proof and dustproof sealed containers -(a)shall have an interior surface made of an easy-to-clean andsmooth, rust free, non-toxic and non-absorbent material withoutopen joints or seams and, before food is loaded into such freightcompartment, no square centimeter of the said surface shall uponanalysis as referred to in Regulation 6(4)(b)(i) contain more than100 viable micro-organisms;(b)shall be dustproof;(c)shall not be used simultaneously for the transport of any person orany other item that may contaminate the food.
(3)NotwithstandinganyprovisionstothecontrarycontainedinthisRegulation, no non-prepacked food shall be -(a)transported in such a manner that it comes into contact with thefloor of a vehicle or the floor covering thereof or a surface thereofthat can be walked on or with anything else that could pollute thefood; or(b)transported or carried in such a manner that the food could bespoiled or contaminated in any way.
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(4)Subregulations (2) and (3) (a) shall not apply to the transport of venison,fish, molluscs or crustaceans between the food premises and the placewhere the animals are hunted or the place where the fish, molluscs orcrustaceans are caught or harvested: Provided that such transport shallbe by the best available method and within a suitable time limit fortransport as required by circumstances and with specific reference toRegulation 8(4)(b)(ii) and (iii).
EXEMPTIONS, ADDITIONAL REQUIREMENTS AND RESERVATIONS
14.(1)A person in charge of food premises may, subject to Regulation 3(1)(a),apply to the local authority concerned for exemption from any of theprovisions of these ,excluding exemption from the issuing of a certificateof acceptability.(2)Upon receipt of an application referred to in Subregulation (1) a localauthority shall refer the application to an inspector without delay, andexemption shall not be granted unless the inspector has submitted areport to the local authority to the effect that he or she is satisfied that -(a)theprovisionfromwhichexemptionisrequestedimposesunreasonable requirements in the case in question; and(b)the granting of such exemption does not or will not result inconditions that constitute a health hazard.
(3)An exemption referred to in this Regulation -(a)shall be subject to the conditions listed by the local authority in thecertificate of acceptability or notice of exemption, as the case maybe; and(b)shall be withdrawn by the local authority on the grounds of aninspection report and a recommendation by an inspector to theeffect that he or she is of the opinion that such exemption will resultin conditions that constitute a health hazard.(4)Subject to Regulation 3(5)(a), a local authority may, on the grounds of aninspection report and recommendations from an inspector, set additionalrequirements to be met on any food premises where, despite compliancewith any provision contained in thede Regulations, a health hazard existswhich is not provided for in these ,which additional requirements shall,subjecttotheprinciplesof the best available method and goodmanufacturing practice, be limited to the minimum necessary to removethe health hazard in question.
(5)The provisions of Regulation 3(1) and Regulation 5 shall not apply to thekilling, bleeding or evisceration of an animal after the hunting thereof or of
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fish, molluscs or crustaceans after the catching or harvesting thereof andthe packing, storage, display, sale or transport of unprocessed agriculturalcrops, provided that -
(a)the principles of best available method and good agricultural andmanufacturing practice shall apply;(b)the provisions of other applicable legislation where relevant shallapply;(c)unprocessed agricultural crops are not offered for sale at localauthority markets(d)an inspector shall, in the event that conditions prevail that constitutea health hazard-(i)subject to Regulations made in terms of Section 15 of the Actrelating to inspections and investigations in respect of thehandling of food, order that any condition that led to or couldlead to such or any other health hazard be corrected or thatany provision of these Regulations be complied with; or(ii)prohibit the continued use of the food premises for thepacking, storage, display, sale or transport of any of theafore-mentioned food, and the provisions of Regulations 4(2)to (4) shall mutatis mutandis apply to such prohibition.
(6)The provisions of Regulation 3(1) shall not apply to -(a)any vehicle used by the person in charge of a food premises, forwhich a certificate of acceptability exists, to transport, display orserve prepacked food deriving from such food premises;(b)a private residence where food is handled for the purpose of makingitavailable without compensation to a church, educational oramateur sports organisation or any registered welfare or fund-raisingorganisation for sale: Provided that the person in charge of any suchorganisation who receives such food shall keep a record of the typeof food and the address of the private residence where the food washandled for a period of at least 30 days after receipt of the food; and
(7)These Regulations shall not apply to a private household which handlesfood for consumption by such household or, without compensation, by anyother person.OFFENCES
15.Any person who contravenes a provisionof these ,or allows such acontravention to take place, shall be guilty of an offence and is liable for a penaltyas provided for under Section 18 of the Act.
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COMMENCEMENT
16.These Regulations shall come into operation on the date of the publication ofthe final Regulations, with the exception of Regulations 7(5) and 10 (b), whichwill come into operation six (6) months after date of publication of theseRegulations.
REPEAL OF REGULATIONS
17.Government Notice No. 692 of 23 November 2012, and Government Notice No.2064 of 2 November 1973 are hereby repealed.
TSOALEDI, MPER OF HEALTy
c\f
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ANNEXURE A[Regulation 3(2)]APPLICATION FORM OF A CERTIFICATE OF ACCEPTABILITY FORFOOD PREMISESA. PERSON IN CHARGESurname and first names of person in whose namethe certificate of acceptability must be issued:............... ........... ............ .....I.D. Number:
ADDRESSPostal address:Residential address:Tel. No.: BusinessTel. No.: ResidentialB. PARTICULARS FOR FOOD PREMISESName of food premises (if any)Erf No.(if applicable)Type of food premises (e.g building, vehicle, stall)Locationaddressor address where thefoodpremises can be inspectedIf the following are not situated on the food premises, note the address or describe the location thereof:Erf No.AddressSanitary (latrine) facilitiesCleaning facilities (wash-basins for facilities)Hand-washing facilitiesStorage facilities for food/facilitiesPreparation premises
C.FOOD CATEGORYList and describe the food items or the nature or type of food involved.
D.NATURE OF HANDLINGList and describe what your activities will entail (e.g preparation or packing and processing).
E.STAFF
Number of persons employed or to be employed.MenWomenTotal
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F.PARTICULARS OF EXEMPTION BEING APPLIED FOR [Regulation 14(1)]
G.PARTICULARS OF APPLICANT
NameCapacity (e.g. owner, managing director, secretary,manager)Postal addressTel no:
Date if application:
Signature
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A.
B.
C.
D.
E.
F.CERTIFICATEThis certificate
LOCAL AUTHORITY:CERTIFICATE NO:NAME:TEL. NO:OFFICIAL DATE STAMPANNEXURE B[Regulation 3(5)(a)]OF ACCEPTABILITY FOR FOOD PREMISESis not transferable from premises to premises
of 5oftheFOOD PREMISESName (if any)Address:(Locationortradingarea,stand no. or vehicle registration No.):Address where food is processed:PERSON IN CHARGE
Name:I.D. NumberCERTIFICATION AND RESTRICTIONIt is hereby certified that the above-mentioned food premisesand6madebyGovernmentNoticeNo.... (thehandlingapplication).Restrictions, conditions or stipulations in terms of regulationcomply with the provisionsofinrespectinoffoodasspecified
3(1)(b):
SIGNATURE OF INSPECTORName of Inspector ...... ... ...... ......... ......Official Designation:Signature .....Date:....... ......... .....................
ENDORSEMENTS/EXEMPTIONS - In terms of regulation 15Endorsements I Exemptions DateSignature of Inspector
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ANNEXURE C[Regulation 4(2)(c)](Health authority's letterhead and contact details)
ORDER FOR AN INSTRUCTIONADDRESS OF PREMISES:PERSON IN CHARGE:POSTAL ADDRESS:NAME OF INSPECTOR:DATE OF INSPECTION:
1.It is hereby instructed that the following condition(s) existing on the above-mentioned food premisesbe rectified immediately, or by the following date:(a)(b)(c)(d)(e)2. The reason(s) for the prohibition:
3. The prohibition will in writing be removed by a local authority as soon as the reason(s) for theprohibition has (have) been removed and provided that the inspector is satisfied that the reason(s) forthe prohibition is (are) not likely to recur.4. No person shall perform any act that is contrary to this prohibition. Any person performing an actcontrary to this prohibition order will be guilty of an offence and liable for prosecution.
SIGNATURE OF INSPECTOR:
TIME:.....................
DATE:
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ANNEXURE D[Regulation 5(3)(d)(i)]SANITARY CONVENIENCESPopulation:The number of staff membersand the maximum number ofcustomers for whom provision ismade to consume food on anypremises at any one time:'somber of sanitary conveniences to be installed in relationto the population as given in the first column
Men WomenFor a population up to ToiletsUrinalsHandwashbasinsToiletsHandwashbasins15 11 12 130 1223260 2335390 35474120 36595For a population in excess of 120add 1toilet,1urinal and 1handwashbasin for every 100 personsForapopulation inexcessof120add 1toilet, forevery 50personsForapopulation inexcess of 120add 1handwashbasin, forevery 100persons
ANNEXURE E[Regulations 7(5)(j) / 8(4)(a) / 8(6)(c)]FOOD TEMPERATURESColumn 1CategoryColumn 2Type of foodColumn 3Required core temperature offood products that arestored, transported ordisplayed for saleFrozen productsIce cream and sorbet, excludingsorbet which is used for soft servepurposes-18°C
Any other food which is marketedas a frozen product-12°CChilled productsRaw unpreserved fish, mollusks,crustaceans, edible offal,poultrymeat and milk+4°C
Any other perishable food thatmust be kept chilled to preventspoilage+5°C
Heated productsAny perishablefoodnotkeptfrozen or chilled>1+60°C
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ANNEXURE F[Regulation 6(7)]CLEANING OF BUTCHERY EQUIPMENT
a)BandsawClean the bandsaw properly at least once a day using SABS approved detergents and disinfectants.Disconnect machine from main power supply.Loosen top nut and take off bladeRemove top wheel.Remove the blade scrapers.Remove sliding table.Remove fixed table.Remove T bolt and clean thread.Clean all loose parts and also the base of the bandsaw.Clean all loose parts:oUnderneath the sliding table.oUnderneath the cutting table.oThe grooves of the wheels.oThe scrapers of the blades.oThe blades.oInside the top and bottom doors.Use hot water at 40 - 60 deg C together with detergent to wash and scrub all of the aboveparts.Wash the bandsaw ensuring it is thoroughly clean from grime and grease.Mix a solution of hot water and disinfectant and wash the bandsaw and all of the above parts.Rinse with clean water.
b)TenderiserClean the tenderizer properly at least once a day using SABS approved disinfectants and detergents.Using a pair of safety cleaning gloves, dis-assemble cradle assembly by removing the strippersfirst and then both blade assemblies.Rinse blade assembly in a bath of water 40 - 60 deg C to loosen particles.After particles are loosened, immerse all items in a soapy bath 40 - 60 deg C and clean using abrush.Be sure to remove all meat build-up. Ensure the tenderizer is clean from grime and grease.Mix a solution of hot water and disinfectant and wash all parts.Rinse with clean water.-Wear safety gloves when removing the stripper attachment.Cleaning and disinfection at the end of the day is an essential routine procedure aimed at removing anddestroying undesirable substances and organisms which may have a harmful effect on the consumer orthe products.
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c)FillerClean the filler properly at least once a day using SABS approved detergents and disinfectants.Dismantle the filler and remove all attachments.Where applicable, remove the chamber / barrel daily to wash the piston.Remove the 0-ring on the barrel and piston and clean the grooves.Use hot water at 40 60 deg C together with detergent to wash and scrub the barrel, piston andall parts.Clean nozzles thoroughly using a nozzle brush, and wash the whole filler.Mix a solution of hot water and disinfectant and wash the whole filler, barrel, piston and allparts.Rinse with clean water.Where applicable, remove piston and 0-ring to wash underneath.The chamber must be cleaned daily.Remove the chamber / barrel and wash under the piston.Take care not to damage the nozzle tips.This will tear the casing and smear the product.Wash nozzles well. Dirty nozzles will contaminate fresh product.
d)MincerClean the mincer properly at least once a day using SABS approved disinfectants and detergents.Dismantle the mincer and remove all attachments.Remove lockring and inside parts: worm, knife and plate.Remove the barrel with a ring spanner, supplied with machine.Use hot water at 40 - 60 deg C together with detergent to wash and scrub the above parts.Be sure to remove all meat build-up from the plate surface and edge as well as from its seatingarea on the grinder ring so that it fits perfectly.Clean threads on the head so the end ring tightens easily by hand.Wash and disinfect the stomper daily.Clean infeed safety grid top, bottom and holes using a brush.Clean machine base.Mix a solution of hot water and disinfectant and wash mincer, plates, knives and all of theabove parts thoroughly.Rinse with clean water.
e)Vacuum Packing MachineClean the vacuum packing machine properly at least once a day, or as often as required throughout theday, using SABS approved disinfectants and detergents.-Use hot water at 40 - 60 deg C together with detergent to wash and scrub the vacuummachine.Mix a solution of hot water and disinfectant and wash vacuum machine and all parts.Remove trays and wash and sanitize.Clean sealing bar (top and bottom) with damp cloth.Clean inside of machine (chamber with trays removed). Also clean inside the lid / plexiglass.Clean base of machine.Rinse with clean water.
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ANNEXURE G[Regulation 8(7)]CODE OF PRACTICE FOR MEASURING TEMPERATURES OF FOOD
1.Informing the person in charge or person responsibleThe inspector shall inform the person in charge, or a person supervising the operation if the person incharge is not available, that he or she wishes to measure the temperatures of the food concerned andshall explain to him or her all the procedures contained in this code.
2.Precautionary measures
(1)All procedures shall be carried out as far as is practicable in a manner that is asepticand free from chemical pollutants.(2)In the case of prepacked food, and if it is necessary, the inspector shall remove thepackaging in such a manner that the minimum and only the most reasonable essentialdamage is caused, or the person in charge or the person supervising the operationshall remove the packaging at his or her own risk.
(3)The temperature of food shall as far as is practicable be measured withoutremoving the food from a chilling, freezing or heating facility.
3.Measurement of temperaturePrepacked food
(1)If the food is prepacked, the estimated temperature of the food may be measured byplacing or at least one minute the stem of a thermometer (hereinafter referred to as the"stem") between two or more food packages or, in the case of a single food package,on the outer surface of the package.(2)If the temperature reading is not in compliance with the core temperaturesspecified in Annexure F to these or if the inspector has any doubts regarding thetemperature of the food inside the package, the surface of core temperature of the foodmay be measured to determine the actual temperature.Core temperature
(3)If the food product is frozen a hole shall be drilled in the food up to the estimated coreof the food product with a sterilised stainless steel bit with an external measurement ofabout 4mm. The sterilised stem shall be inserted into the hole up to the estimatedcenter of the product and a reading shall be taken after two minutes. In the case of aheated, chilled or unchilled product, the sterilised stem shall be inserted up to theestimated core of the food product and a reading shall be taken after one minute.Surface temperature(4)The surface temperature shall be measured by placing the sterilised stem directly on thesurface of the food for at least one minute or, in the case of liquid, in the liquid for at least oneminute, and the reading shall be taken immediately thereafter.
4.Presumption in respect of representative temperature readingThe food temperature determined in accordance with this code of practice shall be regarded as beingrepresentative of the temperature of all food in the freezing, chilling or heating facility concerned if theinspector is satisfied that such food is in the same condition or has the same characteristics as the foodthe temperature of which was taken.
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