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NATIONAL REGULATOR FOR COMPULSORY SPECIFICATIONS ACT(ACT 5 OF 2008) AS AMENDED THROUGH THE LEGAL METROLOGY ACT(ACT 9 OF 2014)
COMPULSORY SPECIFICATION FOR PROCESSED T PRODUCTS
It is hereby made known under section 13(4) of the National Regulator for CompulsorySpecifications Act (Act 5 of 2008) as amended, that I, Dr Rob Davies, Minister of Tradeand Industry, on the recommendation of the NRCS, intends to declare the newCompulsory Specification for processed meat products as set out in the attachedschedule.
Any person who wishes to comment of the intention to introduce the new CompulsorySpecification concerned may submit their comments in writing to the Chief ExecutiveOfficer, National Regulator for Compulsory Specifications, Private Bag X25, Brooklyn,0075, on or before the date, two (2) months from the date of publication of this notice.
Dr Rob Davi s, MPMinister of Trade and Industry
Gil
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Trade and Industry, Department of/ Handel en Nywerheid, Departement van
DEPARTMENT OF TRADE AND INDUSTRY
NO. 724   20 JULY 2018
724 National Regulator for Compulsory Specifications Act (5/1008) as amended through the Legal Metrology Act (9/2014): Compulsory Specification for processed meat products  41781
DRAFT FOR COMMENTVC 9100COMPULSORY SPECIFICATION FOR PROCESSED MEAT PRODUCTSSCHEDULE
1SCOPE
1.1This Compulsory Specification applies to the handling, preparation, processing,packaging, refrigeration, freezing, chilling, labeling, marking and storage of high riskprocessed meat products covered in the scope of SANS 885, processed meatsproducts; and it includes the microbiological and compositional requirements of theseproducts. The high risk classes of processed meats products are identified as heattreated and ready to eat (RTE) categorized in classes 1,2,6,10,12 and unspecified RTEproducts listed in clause 5.3 of SANS 885, which are as follows:a)Class 1 - Whole muscle, cured, heat treated productsb)Class 2 - Whole muscle, uncured, heat treated or partial heat treated products;c)Class 6 -- Comminuted, cured, heat treated products;d)Class 10 - Comminuted, uncured and heat treated products;e)Class 12 - Reformed, cured, heat treated.; andf)Class 14 - Unspecified class i.e. Any other unspecified RTE processed meats product.
1.2The requirements for canned meats, raw boerewors, species sausages, mixedspecies sausages, poultry meat and red meat (cattle, sheep, goat and pig) which areuntreated or treated in such a way that the product still looks like a normal raw carcass,cut, portion or pieces (whether fresh or frozen), all of which are governed by otherrelevant national legislation, are excluded from this Compulsory Specification. Thecompositional requirements covered under the scope of the regulations publishedunder the Agricultural Product Standards Act, 1990 (Act No 119 of 1990) processedmeat are excluded from this Compulsory Specification.1.3Shops, hotels, boarding houses, restaurants or other eating establishments thatdo not manufacture processed meat products other than for inclusion in preparedcooked meals served from the establishment are excluded from the scope of thisCompulsory Specification.Note: A shop or butchery involved in the manufacturing of processed meat products for sale isregarded as a factory/processing facility (see 2.2.6 of this Compulsory Specification).
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2DEFINITIONS2.1For the purposes of this Compulsory Specification the definitions in SANS 885:`Processed meat products', shall apply.2.2Any word or expression mentioned in this Compulsory Specification to which ameaning has been assigned in the National Regulator for Compulsory SpecificationsAct (Act No. 5 of 2008), as amended through Legal Metrology Act (Act No. 9 of 2014),shall have that meaning, unless the context otherwise indicates. In addition, thefollowing definitions shall apply:2.2.1applicant: a producer, processor, packer, importer or exporter applying forapproval of the product, or for conformity of production as per the contents of theapplication. The producer, packer, importer or exporter shall be established within theRepublic of South Africa.2.2.2approval: confirmation by the NRCS that the product and/or facility satisfies therequirements of this Compulsory Specification.2.2.3compulsory specification: a technical regulation document published in termsof Section 13(1) (a), (b) or (c) of the NRCS Act of 2008, (Act No.5 of 2008) asamended. A Compulsory Specification lays down product characteristics and /or theirrelated processes and production methods, including the applicable administrativeprovisions, with which compliance is mandatory.2.2.4conformity of production:satisfactory evidence of compliance of thehandling, preparation, processing, or packaging of product for heating, drying, chilling,or freezing (or a combination thereof) in the course of being or having been heated,dried, chilled or frozen, including the process of suitable storage, as indicated by thecontext of this Compulsory Specification.2.2.5DAFF: the Department of Agriculture, Forestry and Fisheries.2.2.6factory /processingfacilities:premisespreparing,handling,treating,processing, producing or packaging processed meat products covered by thisCompulsory Specification,and includes a shop or butchery involved inthemanufacturing of processed meat products for commercial purposes.2.2.7 HACCP (Hazard Analysis and Critical Control Point): a system whichidentifies, evaluates, and controls hazards that are significant to food safety particularto a specific product or product type.2.2.8NRCS: the National Regulator for Compulsory Specifications as established bythe National Regulator for Compulsory Specifications Act, 2008 (Act No. 5 of 2008).
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2.2.9product safety management system: a food safety, management systemimplemented by a factory based on the principles of HACCP as recommended by theCodex Alimentarius Commission.2.2.10 relevant national legislation: means the following Acts; Foodstuffs, Cosmeticsand Disinfectants Act, 1972 (Act No 54 of 1972); NRCS Act 2008 (Act No.5 of 2008);Legal Metrology Act 2014 (Act No. 9 of 2014); Meat Safety Act, 2000 (Act No 40 of2000), and applicable regulations, as amended from time to time.
3GENERAL ADMINISTRATIVE REQUIREMENTS3.1All processed meat products to be offered for sale shall comply with therequirements of this Compulsory Specification.3.2The factory/processing facility for processed meat products in the Republic ofSouth Africa shall be pre- approved by the NRCS for conformity of productionrequirements as prescribed in Annex A - A.1.Such approval shall be reviewedannually or more frequently as determined by the NRCS.3.3The factory/processing facility shall not dispatch or sell a processed meatproduct from thefacilitywithout a valid NRCS approvals certificatefor thefactory/processing facility.3.4Application for approval of the product(s) shall be made to the NRCS for everyconsignment of processed meat products which are imported into South Africa inaccordance with the requirements of Annex A - A.2.3.5Application for approval required for export as required by the applicant, shallbe made in accordance with the requirements of Annex A - A.3.3.6The factory/processingfacilityshall provide the NRCS with satisfactoryevidence of conformity of production on request.3.7The factory /processing facility shall inform the NRCS of any change in processof production affecting any mandatory requirement of this Compulsory Specification. Inthe event of such change /s the NRCS may, at its discretion, demand the submission offresh evidence of conformity or a new application for approval.3.8The factory/processing facility shall immediately report any failure, of whatevernature, to conform to the requirements of this Compulsory Specification to the NRCS.3.9Approval granted by the NRCS to a factory/processing facilities in accordancewith 3.2 of this Compulsory Specification, may be suspended and /or ultimately
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withdrawn upon detection of non -compliance to the provisions of this CompulsorySpecification or if the applicant fails to re -apply as required. Reasons of suchsuspension or withdrawal will be provided to the applicant in writing and the facilityshall not sell the identified products. No new batch(es)/production(s) shall be producedafter the suspension of the facility, until new approval is granted by the NRCS orcorrective actions are concluded.3.10A factory / establishment which is suspended must re -apply to the NRCS withinthree months of the date of suspension for a reassessment; otherwise approval for theestablishment to operate in terms of this Compulsory Specification will be withdrawn:Provided that in the case of failure of compositional requirements including safety of aspecific product, individual products will be evaluated per product or product grouping.3.11A factory 1 establishment shall notify the NRCS when closing down.3.12The testing of processed meat products against the requirements of thisCompulsory Specification shall be done by microbiological and chemical test facilitiesthat are accredited to use the referenced test methods or any other accredited methodvalidated against the reference method, and giving results that are better, or at leastequal, to the accuracy of the reference method. In the case where thereare no testfacilities available in the Republic of South Africa that are in conformance with theforegoing, the NRCS shall determine which facilities may be used in terms of itsConformity Assessment Policy.3.13 The NRCS may for the purposes of inspection and verification of products,sample products according to the regulatory risk based sampling plans.3.14There will be fees applicable as prescribed in the regulation R924 of 15 October2010, published under the NRCS Act.
4SPECIFIC REQUIREMENTS4.1The following shall comply with the requirements of the latest edition of SANS885:a)The structure of the factory/processing facility and of equipment;b)The handling, preparing, processing, producing, packaging, marking, labellingand storage of the product;c)The product ingredients and composition;d)The test methods specified;
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e)The hygiene requirements for the factory/processing facility, equipment andfor employees; andf)Microbiological requirements for the product.
Note: The labeling requirements in SANS 885 mainly reference the relevant nationalregulations under the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act 54 of 1972).4.2The principles of HACCP, as recommended by the Codex AlimentariusCommission shall, as a minimum, be used for the implementation of a product safetymanagement system.
4.3in the event of an amendment or revision of the SANS 885 standard, thefactory / processing facility shall be in compliance with the amended or revisedrequirements within six months of publication of the amended or revised standardunless otherwise declared by a special notice by the Minister.If evidence ofcompliance to such amendments or revisions cannot be provided, the approval of thefactory / processing facility may be withdrawn. Reason /s of such withdrawal will beprovided to the applicant in writing and the facility shall not sell the identified products.No new batches) /production(s) shall be produced after the withdrawal of the approval,until new approval is granted by the NRCS or corrective actions are concluded.
Note: The required World Trade Organization (WTO) transparency provision will also beconsidered in this period.
5MARKINGS AND LABELLING REQUIREMENTS5.1Packed processed meat products shall be marked in accordance with therequirements of SANS 885.5.2In the case where the name and street address on the product is not that of theprocessor, manufacturer or packer. ( "the operator"), the allocated NRCS number mustbe reflected in the following manner: "EST NR: XYZ ", where XYZ is the numberallocated by the NRCS. For imported processed meat products, a traceable form of theestablishmentregistrationnumber of theprocessor,manufacturer or packer( "operator") must be indicated. The letter sizes shall comply with the labellingregulations as per national legislation.
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ANNEX A
(Normative)
A.1APPLICATION FOR APPROVAL OF THE FACTORY /PROCESSINGFACILITY AND APPROVAL OF PROCESSED MEAT PRODUCTS IN THEREPUBLIC OF SOUTH AFRICAThe applicant shall apply to the NRCS for approval of the facility. The application shallbe accompanied by the following:A.1.1Details of the facility for which approval is sought;A.1.2 Records and documentation as evidence of implementation of a product safetymanagement system as required by clause 4.1 of this compulsory specification andSANS 885 (documented procedures and methods for Factory construction, layout andconditions);A.1.3 Test results for the processed meat products as prescribed in SANS 885 for aminimum period of three months preceding the application. The experimental permitwill be issued to new facilities that have not been in production before the applicationwill be given 3 to 6 months to provide documentation for AA .2 and A.1.3;A.1.4 Details of the markings used on the packed product(s);A.1.5 Where required by the NRCS, guarantees that the product(s) complies with theprescribed testing requirements as per SANS 885. The NRCS may also request thatspecific testing be performed;A.1.6 Any reasonable additional information to clarify the application as requested bythe NRCS;A.1.7Information to the satisfaction of the NRCS regarding the measures taken bythe applicant to ensure ongoing conformity with the requirements of this CompulsorySpecification; andA.1.8 The NRCS shall issue an official factory / processing facility number onapproval of the factory / processing facility.
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A.2APPLICATION FOR APPROVAL OF IMPORTED PROCESSED MEATPRODUCTSA.2.1Imported processed meat products must originate from a facility approved forexport in the country of origin and be approved by DAFF. The applicable permits asrequired by DAFF (including OIE Directives).A.2.2 The applicant shall apply to the nearest NRCS regional office for approval of theproduct(s). The application shall be made at least 10 working days prior to the dateon which it is needed.A.2.3 Applicants shall supply details of the processed meat products per consignmentby providing the following information:a)Details of the imported product, bill of entry number (SARS release), quantity,batch codes and number of product per batch code(s), code list and bill oflading;
b)Where relevant, the applicable certificates as required. by DAFF;c)Evidence that the products come from the facility approved for export in thecountry of origin;(d)Applicable evidence and /or certificate of analysis that product complies to thetechnical requirements set out in SANS 885;e)The date and place where it will be available for sampling;f)Name and contact details of a contact person;g)The number(s) of the bill(s) of entry and the date authorized by CustomsOfficials; andh)The voyage number of the cargo carrier (vessel, aircraft or registration numberof vehicle).
A.3APPLICATION FOR EXPORT OF PROCESSED MEAT PRODUCTSA.3.1For locally produced products, where applicants require approval for export,applicants shall supply evidence of NRCS approval required in Annex - A.1 (clause 3.3)to DAFF.A.3.2Processed meat products for export shall be approved by DAFF according tothe Veterinary Procedural Notices (VPN).
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A.4GRANTING OF APPROVALA.4.1 The NRCS shall issue an approval certificate, to the applicant when all therequirements of this Compulsory Specification have been met.A.4.2 The NRCS shall assign a unique number to each approval certificate.A.4.3 An approvals certificate shall be the sole proof of approval by the NRCS.A.4.4 Once a factory/processing facility is approved, the NRCS will issue anestablishment number.
AAWITHDRAWAL OF APPROVALAny approval granted in respect of processed meat products or the facility pursuant tothis Compulsory Specification may be withdrawn if compliance with the requirements ofthis Compulsory Specification has not been maintained. Re- application will be treatedas new applications.
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