GUIDELINES FOR MONITORING 
 
 
 
 
IRRADIATED 
FOODSTUFFS 
in 
 
 
SOUTH AFRICA 
 
October 2004 
(Updated March 2012) 
 
 
 
 
 
 
DIRECTORATE:  FOOD CONTROL  
Private Bag X 828 
PRETORIA 0001       
www.doh.gov.za  
 
 
           Updated March 2012 Page  1 
 GUIDELINES FOR MONITORING IRRADIATED FOODSTUFFS IN SOUTH AFRICA 
 
 
Contents 
 
1.  Introduction         2 
 
2.  Definitions and Descriptions       2-3 
 
3.  Background/Purpose of Food Irradiation     3-5 
 
4.  Regulatory Aspects and Principles of Food Irradiat ion   5-7 
 
5.  Responsibility of national Department of Health    7-9 
 
6.  Responsibility of provincial Health Departments    9 
 
7.  Responsibility of local authorities      9-11 
 
8.  Other role players        11-13 
 
9.  Conclusion         13 
 
Annexures 
 
Annex A:  Codex General Standard for Irradiated Foods [CODEX  STAN 106-1983, (Rev.1-
2003)] and recommended International Code of Practi ce for the Operation of 
Radiation Facilities used for the Treatment of Food s[CAC/RCP 19-1979 (Rev. 1-
1983)]. 
Annex B:  Irradiation Classes of Foodstuffs. 
Annex C:  Quarterly Report of foodstuffs, irradiated in term s of the Regulation Governing 
Irradiated Foodstuffs (R1600 of 22 July 1983) 
Annex D:  Checklist for Monitoring Irradiated Facilities and  Premises by Environmental 
Health Practitioners   
Annex E:  Food Labelling Requirements 
Annex F:  Application Form for the Irradiation of a Foodstuf f 
Annex G:  Application Form for the Import of Irradiated Food stuffs 
Annex H:  Example of a Letter of Approval for the Irradiatio n of a Foodstuff. 
Annex I:   Example of a Letter of Approval for Imported Irra diated Foodstuff. 
Annex  J:  Checklist for Monitoring by national Department of  Health. 
Annex  K:  List of food irradiation facilities in South Afric a and the local authorities in whose 
area of jurisdiction the facilities are located. 
Annex L:  Packaging Material approved for use in the Irradia tion of pre-packed Foodstuffs 
(Spices and Condiments) 
 
 
 
 
 
 Updated March 2012 Page  2 
  
1.  INTRODUCTION  
 
 
The purpose of this document is to provide informat ion and guidelines to all those persons that are 
involved in the administration and enforcement of r egulations relating to food irradiation in South 
Africa. 
 
Food irradiation is a modern technology that offers  many benefits.  It is however prudent that 
regulatory control be exercised to ensure that cons umer confidence in the safety and 
wholesomeness of irradiated food products is mainta ined, as well as to ensure that consumers are 
able to exercise their right of choice when purchas ing foods. 
 
Regulations under the Foodstuffs, Cosmetics and Dis infectants Act, 1972 (Act 54 of 1972), 
stipulate that no foodstuff that has been irradiate d may be sold unless the Minister of Health or the 
Director-General of Health has in writing, approved  the sale of such irradiated foodstuff 
(Government Notice No. R.1600 of 22 July 1983).  Th is authority has been delegated to the 
Director:  Food Control of the national Department of Health (DoH). 
 
The Minister of Health is responsible for the promu lgation of regulations that govern food 
irradiation. The national DoH administers such regu lations, while authorized local authorities are 
responsible for enforcing the regulations in their areas of jurisdiction. 
 
In South Africa there are currently three facilitie s that irradiate food as well as commodities such 
as medical devices.  These are located in Cape Town , Durban and Kempton Park.  By far, the 
foodstuffs that are most frequently irradiated in S outh Africa are spices followed by honey and 
fresh garlic. 
 
This document provides background information, and also explains the roles of the different 
sectors of government.  Much attention is given to the role of local authorities.  A checklist for the  
purpose of monitoring is included as a guide for En vironmental Health Officers and other role 
players. 
 
The principles on which the irradiation of foodstuf fs rest should be noted very carefully, as the 
measures that are necessary for the control of food  irradiation are dependent on the understanding 
of these principles. 
 
It is trusted that careful adherence to these guide lines by all stakeholders will serve to uphold the 
current position whereby the South African food irr adiation industry operates within a minimum of 
regulations but within the principles on Good Manuf acturing Practice (GMP) and Good Irradiation 
Practice (GIP). 
 
 
2.  DEFINITIONS AND DESCRIPTIONS 
 
Batch or lot:   A quantity of food irradiated under the same cond itions for an uninterrupted period. 
 
Dosimetry system:   A system that is used for determining absorbed do se consisting of dosimeters, 
measurement instruments and their associated refere nce standards, and procedures for the system’s 
use.  
 Updated March 2012 Page  3 
 Good Irradiation Practices (GIP):   Practices that specifically apply to food irradia tion facilities 
and irradiated food products, to supplement those p rovisions of Good Manufacturing Practice (see 
definition) that would ordinarily apply to the appr oved activities of the irradiation facility.  GIP 
would include: 
 
/square4 Treatment practices such as International Consultat ive Group on Food Irradiation Codes of 
GIP to be used as guidance; 
/square4 Product inventory and process parameters; 
/square4 Handling practices; and 
/square4 Record keeping. 
 
Good Manufacturing Practice (GMP) where applicable:   Practices applicable to methods of 
manufacture or handling or a procedure employed, ta king into account the principles of hygiene so 
that food cannot be contaminated or spoiled during manufacturing or processing, which include: 
 
/square4 Specifications of every aspect of manufacturing, pr ocessing, packaging; 
/square4 Facilities, equipment, instruments; 
/square4 Prevention of contamination; 
/square4 Personnel – training, job descriptions; 
/square4 Production procedures; and 
/square4 Best available technology.  
 
Gray (Gy):  Is the unit of absorbed dose.  One Gray is equal t o the absorption of one joule per kg. 
 
International Atomic Energy Agency (IAEA):  An international body responsible for all 
relevant aspects of the peaceful utilization of ato mic energy. 
 
International Consultative Group on Food Irradiatio n (ICGFI):  An international group of 
experts designated by governments to evaluate and a dvise on global activities in food irradiation. It 
was established under the aegis of the Food and Agr iculture Organization (FAO), the IAEA and 
the World Health Organization (WHO). 
 
Manager of the Irradiation Installation or his Dele gate:   The person officially in charge of or 
officially authorized to act. 
 
Minimum Effective Absorbed Dose:  Is the minimum absorbed dose to achieve the desire d 
effect. 
 
3.  BACKGROUND / PURPOSE OF FOOD IRRADIATION 
 
Food is inter alia  irradiated for the same reasons it may be exposed to heat, refrigeration or 
freezing.  Food irradiation should therefore be see n as one of an array of techniques that contribute 
to the same objectives.  It combats food borne dise ase by attacking one of its main causes, namely 
harmful microorganisms such as Salmonella, Campylobacter  and other pathogens.  It also destroys  
insects and their larvae in food and fulfils a tech nological need by preventing sprouting, for 
example of onions, garlic and potatoes.  In this wa y the shelf life of food is extended, the quality o f 
food is improved and dissemination of organisms tha t are unacceptable to the agricultural sector is 
prevented.  Irradiation therefore contributes to ov ercoming quarantine barriers and to extending the 
marketability of food. 
 Updated March 2012 Page  4 
 Food irradiation is a physical process by which foo d is passed through a field of ionising energy.  
Some energy is absorbed but not enough to warm the food to a significant extent.  The most 
common source of energy used for this purpose – als o in South Africa – is Cobalt-60 (a radioactive 
form of cobalt).  The energy applied to irradiate f ood is extremely low and does not induce 
radioactivity.  Most foodstuffs are irradiated at d oses between 0.1 and 10 kGy. An irradiation dose 
refers to the quantity of irradiation energy absorb ed by the foodstuff as it passes through the 
irradiation field during the process of irradiation . It is measured using a unit called Gray (Gy) 
whereby 10 kGy is the equivalent of 10 000 Gy. Alth ough it is important to ensure that the 
minimum irradiation dose is achieved in order to en sure the required quality and safety of the 
foodstuff being irradiated, a too high irradiation dose would spoil the food, similar to the over 
cooking of food. 
 
Food safety, nutritional adequacy and microbial ris ks have been extensively evaluated over many 
years.  According to the World Health Organization (WHO): 
 
/square4 An irradiation dose of up to 100 kGy is completely safe; 
/square4 Specifying upper dose limits is therefore superfluo us; 
/square4 No particular nutritional problems are caused; 
/square4 There are no special microbiological risks; and 
/square4 Unlike chemicals or pesticides, the irradiation pro cess does not leave any potentially harmful 
residues. 
 
Because Cobalt-60 is a radioactive element, statuto ry provisions provide for the radiological safety 
of staff dealing with food irradiation and for the environment of the industrial facilities in which 
food is irradiated.  Control measures to monitor th ese installations exist and are carried out by the 
Directorate:  Radiation Control of the Department o f Health that is located in Bellville, Cape 
Town. 
 
Based on practical experience and in consideration of the safety aspects following from normal 
Good Manufacturing Practices, all irradiated foodst uffs have been divided into different classes.  
(Additional classes, specific for South African nee ds, were added to the suggested international list 
- ANNEX B ).  This list relates to the reason for irradiation  of foodstuffs. For example, Class 2 
refers to fresh fruits and vegetables which are irr adiated for the purposes of delaying ripening or 
extending shelf-life.  Applications for the irradia tion of foods and the quarterly reports ( ANNEX 
C)  of irradiation of foodstuffs must be in accordance  with these classes. 
 
ANNEX D  to this document also contains a checklist that id entifies aspects to be taken into 
account during monitoring actions.  The checklist h owever only serves as a guide.  The concept of 
the Hazard Analysis and Critical Control Points Sys tem (HACCP) is also applicable and should 
eventually also determine points to control. 
 
Labelling (ANNEX E)  is an important means of identifying foodstuffs pr ocessed by irradiation.  It 
provides consumers with the information needed to m ake a choice on whether or not to select 
irradiated foodstuffs for specific reasons.  Indust ry also has an opportunity to make food safety or 
other claims by means of statements on labels.  
 
 
 
 
 Updated March 2012 Page  5 
 4.  REGULATORY ASPECTS AND PRINCIPLES OF FOOD IRRAD IATION  
 
4.1  REGULATORY ASPECTS:  
 
The Foodstuffs, Cosmetics and Disinfectants Act, 19 72 (Act 54 of 1972), makes provision for 
the control over the safety and quality aspects of the sale, manufacture and importation of 
foodstuffs, as well as of aspects such as labelling .  Regulation No. R.1600 of 1983 of this Act 
governs the irradiation of food.  The Hazardous Sub stances Act, 1973 (Act 15 of 1973), 
requires the licensing of irradiation facilities, t raining experience and qualification of the 
operators and prescribes the requirements for radio logical safety. 
 
4.1.1  Labelling of irradiated foodstuffs  
The labelling of foodstuffs is regulated so as to e nsure that consumers are not misled and 
that they are able to make informed choices.  Speci fic references to the labelling of 
foodstuffs in terms of the Foodstuffs, Cosmetic and  Disinfectants Act, 1972, are found in 
the Regulations Relating to the Labelling and Adver tising of Foodstuffs (G.N. No. R.146 of 
1 March 2010).   - (ANNEX E)  
 
4.1.2  Licensing of irradiation facilities  
Requirements to ensure radiological safety are prer equisites for permission to proceed with 
the licensing of irradiation facilities, including those involved in the irradiation of food.  In 
South Africa, a register of all irradiation facilit ies is maintained by the Department of 
Health’s Directorate:  Radiation Control in Bellvil le.  These facilities must be operated and 
controlled by competent trained personnel.  This re quirement emphasizes the requirement 
in respect of the training of radiation personnel i n general as laid down by the Hazardous 
Substances Act, 1973 (Act 15 of 1973).  The Directo rate:  Radiation Control of the national 
Department of Health is responsible for the licensi ng and various other safety aspects in 
terms of the Act. 
 
4.1.3  Regulations governing general hygiene requirements for food premises and the transport 
of food (No. R. 918 of 30 July 1999) under the Heal th Act, 1977 (Act No. 63 of 1977)  
All premises upon which irradiated foods are to be handled, stored or sold must comply 
with the hygiene requirements indicated in these re gulations. All vehicles used in the 
transportation of irradiated foods must also comply . 
 
4.1.4  Occupational Health and Safety Act, 1993 (Act No. 8 5 of 1993)  
 
4.2  PRINCIPLES:  
 
4.2.1  Technological needs and food hygiene purpose  
Irradiation is a process that, like other processes  such as conventional cooking, microwave 
cooking, and freezing serves specific purposes in f ood preparation, for example the 
lengthening of shelf life.  No food preparation met hod is intended to improve poor quality 
of food.  Irradiation is not a substitute for poor GMP.  The irradiation of food is 
therefore justified only when it fulfils a technolo gical need, or where it serves a food 
hygiene purpose due to unavoidable circumstances  (CODEX STAN 106-1983, (Rev.1-
2003)  - Section 4.1).  Examples of the latter include th e microbiological contamination of 
herbs and spices, as well as the contamination of p oultry meat due to modern mass-
slaughtering practices. 
 Updated March 2012 Page  6 
 Compliance with GMP is the responsibility of both t he food industry and of managers of 
food irradiation installations. 
 
4.2.2  Kinds of foodstuffs  
Codex Alimentarius ( CODEX STAN 106-1983, (Rev.1-2003)  - Section 4.1) does not 
impose any restriction on the kinds of food that ma y be irradiated.  For the sake of 
convenience the International Consultative Group on  Food Irradiation (ICGFI) has divided 
foodstuffs to be irradiated into different classes based on: 
 
/square4 Similarities in kind and composition; 
/square4 The treatment intended (or has the potential) to ac hieve an identified technological need 
or food hygiene purpose; and 
/square4 Comparability to the radiation dosages which are ne cessary to achieve the objective and 
the similarity in sensorial quality after irradiati on. 
 
South Africa adapted the ICGFI classification by ad ding four additional classes, namely 
for: 
 
/square4 Foodstuffs irradiated at high doses; 
/square4 Phyto-sanitary requirements of the national Departm ent of Agriculture, Forestry and 
Fisheries (DAFF); 
/square4 Integrated combination processes and; 
/square4 Imported foodstuffs not requiring phyto-sanitary cl earance 
 
4.2.3  Control  
Because of the difficulty in establishing whether a  food has been irradiated, and the amount 
of radiation applied, the process  of irradiation rather than the presence of radioly tic 
products are controlled. 
 
A number of control measures must be in place to en sure that the correct foodstuff is 
irradiated with the correct dose.  The following ar e required: 
 
/square4 Standard operating procedures and working instructi ons must be available.  These must 
cover all aspects of the operations; 
/square4 An adequate product tracking system should be in pl ace so that consignments can be 
traced back both to the irradiation facility and th e client from whom they were 
obtained; 
/square4 A quality assurance system must be in place, to ens ure that the treatment was 
consistently applied according to current procedure s and criteria; 
/square4 A suitable and accurate dosimetry system must be in  place.  This should be calibrated 
and traceable to a national or international standa rd or system; and, 
/square4 The national DoH must be informed regularly of spec ific activities by means of 
quarterly reports from irradiators and quarterly mo nitoring reports from local 
authorities in whose areas of jurisdiction the irra diation facilities are located. 
 
4.2.4  Importation  
The regulations do not directly address the importa tion of irradiated foodstuffs.  Irradiated 
foodstuffs, including imported irradiated foodstuff s, may however not be sold without the 
approval of the Director-General of Health.  Person s wishing to import irradiated foodstuffs 
into South Africa are advised to first contact the Directorate:  Food Control in this regard.  Updated March 2012 Page  7 
  
4.2.5  Packaging  
Packaging is an important factor in the maintenance  of acceptable standards of hygiene and 
must be appropriate for irradiation. (ANNEX L)  
 
5.  RESPONSIBILITY OF NATIONAL DEPARTMENT OF HEALTH  (DOH)  
 
5.1  FOOD IRRADIATION FACILITIES  
 
The national DoH must receive the assurance that th e irradiation facility is in compliance with 
the Regulations Governing General Hygiene Requireme nts for Food Premises and the 
Transport Food (G.N. No. R.918 of 30 July 1999) and  is able to handle food in accordance 
with Good Irradiation Practices (GIP). 
 
5.2  PROCESSING OF APPLICATIONS FOR INDIVIDUAL FOOD GROU PS  
 
Application is made per food class according to the  list in ANNEX B.  
 
The application is made by the owner of the food (f ood producer, manufacturer or importer) in 
consultation with the manager or designated person of the irradiation facility.  The application 
form ( ANNEX F - for irradiation of foodstuffs or ANNEX G – for imported irradiated 
foodstuffs)  must be completed in conjunction with the manager of the irradiation facility and 
then submitted to the Directorate:  Food Control of  the Department of Health.  If approved, 
both the food owner and the manager of the food irr adiation installation will receive letters 
indicating such approval ( ANNEX H - for irradiation of foodstuffs or ANNEX I – for 
imported irradiated foodstuffs) and stipulating the conditions to which such approv al may 
be subject.  The conditions could be specific to th e situation or case but would include items 
mentioned in the “Checklist for Monitoring by the N ational Department of Health” ( ANNEX 
J).  The provincial authority in whose area of juris diction the food irradiation facility is 
located will be notified in this respect, i.e. will  receive copies of the letters of approval. 
 
5.3  PRE APPROVAL ASSESSMENT OF FOOD MANUFACTURING FACIL ITIES  
 
Circumstances may require an assessment of the prem ises or of the manufacturing procedures 
or of the reasons for irradiation before approval i s granted.  An example is where irradiated 
foodstuffs pose specific microbiological hazards.  Such an assessment should be done in 
consultation with the various role players, dependi ng on the specific case.  The assessment 
should preferably be done by an expert with thoroug h knowledge and sufficient experience, as 
far as possible, in the application of Good Irradia tion and Good Manufacturing Practices. 
 
5.3.1  Special considerations 
Matters that may need special consideration during the pre-approval assessment of food to 
be irradiated include: 
 
/square4 Written methods of preparation of the food products ; 
/square4 Reasons for the inclusion (or exclusion) of specifi c additives such as preservatives; 
/square4 Previous records of food processing and the results  of bacterial counts; 
/square4 Reasons for specific steps in the processing; 
/square4 Determination of an expiry date where applicable; Updated March 2012 Page  8 
 /square4 Instructions for refrigeration and maintenance of t he cold chain where applicable.  For 
some foodstuffs this is of the utmost importance.  Assurance should be given of an 
acceptable procedure of cold chain maintenance duri ng storage and transportation at 
any time during manufacture and irradiation.   
/square4 Records of the quality of stocks, especially bacter ial counts; and 
/square4 Storage facilities. 
 
5.3.2  Effectivity studies 
The Department of Health may require studies to con firm the effectivity of the irradiation 
process.  These studies should be conducted by a re putable independent organization with 
experience in food product development, in consulta tion with the Department. 
 
5.4  MONITORING OF THE IRRADIATION PROCESS  
 
The irradiation of food is a very specialized techn ology.  Both the safety of the personnel and 
the achievement of the purpose of irradiating food must be addressed in monitoring of the 
process.  Safety of personnel lies within the juris diction of the Directorate:  Radiation Control 
of the Department of Health, whose headquarters is located in Bellville. 
 
5.5  DAFF AND IRRADIATION OF FOODSTUFFS  
 
Phyto-sanitary requirements are laid down by the Di rectorate:  Plant Health and Quality of the 
national Department of Agriculture, Forestry and Fi sheries (DAFF) for specific commodities 
such as: 
 
/square4 Honey that is to be irradiated to prevent dissemina tion of Bacillus larvae , and  
/square4 Fresh garlic and onions to prevent germination. 
 
The importer must produce a permit signed by the na tional DAFF before the national DoH 
may proceed with processing of the application.  Th ere may also be other special 
circumstances where the irradiation of food will on ly be allowed after consultation between 
the national DoH and the national DAFF.  The validi ty of the application for authorization is 
linked to the permit, as indicated in ANNEX F . 
 
5.6  QUARTERLY AND ANNUAL REPORT ON FOOD IRRADIATION  
 
The national Department of Health compiles an annua l report on food irradiation in South 
Africa, based on the quarterly reports received fro m the three irradiation facilities, and submit 
updated information on South African food irradiati on regulations and facilities to the IAEA 
Nucleus Database. 
  
 
5.7  AD HOC WORKING GROUP ON FOOD IRRADIATION OF THE FOOD 
LEGISLATION ADVISOY GROUP (FLAG)  
 
This Working Group reports to FLAG, who advises the  Director:  Food Control on matters 
concerning food irradiation and especially on irrad iation legislation.  Meetings are held 
biannually or when necessary. 
 
 Updated March 2012 Page  9 
 6.  RESPONSIBILITY OF PROVINCIAL HEALTH DEPARTMENTS  
 
As mentioned previously, there are three food irrad iation facilities in South Africa.  These are 
located in three different provinces, namely Gauten g, KwaZulu/Natal, and the Western Cape.  
Based on the White Paper  for Health and the National Health Act, 2003, (Act  61 of 2003) the role 
and responsibilities of the provincial health autho rities towards these facilities rest within the bro ad 
scope of food control responsibilities that have be en assigned to the provinces.  They inter alia  are: 
 
/square4 Support, monitor and evaluate the district (local) level services; and 
/square4 Coordinate health services within the province. 
/square4 Responsible for the control of imported foodstuffs 
 
Provincial health departments execute food import c ontrol on behalf of the national Department.  
Foodstuffs irradiated outside South Africa may not be sold in South Africa without the written 
approval of the Minister or Director-General of Hea lth.  Such foodstuffs must be detained until 
written approval has been received from the provinc ial Port Health Authorities. 
 
All irradiated foodstuffs must be correctly labelle d in terms of the Foodstuffs, Cosmetics and 
Disinfectants Act, 1972 (Act 54 of 1972).   
Documentary evidence is required for food irradiate d elsewhere and to be imported into South 
Africa.  The importer must produce an authentic cer tificate with the following information: 
 
/square4 Name of the foodstuffs; 
/square4 Name and Address of the owner; 
/square4 Name of irradiation facility and address in the cou ntry of irradiation; 
/square4 Date of irradiation; 
/square4 Absorbed dose; and 
/square4 Verification of a governmental authority of exporta tion of foodstuffs. 
 
Copies of the approvals to sell irradiated foodstuf f are received from the national DoH.  The 
provincial administration must send copies of such approvals to the local authorities in whose area 
of jurisdiction the foodstuffs that are destined fo r irradiation are sourced.  The provincial 
authorities must liaise closely with the local auth orities in whose area of jurisdiction the irradiate d 
plant is located. Officers of provincial authoritie s should also visit irradiation plants from time to  
time in order to ensure a satisfactory level of con trol. They must also liaise with all the local 
authorities concerned in order to ensure that irrad iated foods are labelled as such. 
 
7.  RESPONSIBILITY OF LOCAL AUTHORITIES  
 
The local authorities in whose areas of jurisdictio n the irradiation facilities are located are 
responsible for the enforcement of applicable regul ations under the Health Act, 1977 (Act 63 of 
1977) and the Foodstuffs, Cosmetics and Disinfectan ts Act, 1972 (Act 54 of 1972) at such 
facilities. Their responsibility is to monitor with in their area of jurisdiction certain activities an d 
precautions that are to be taken by food irradiator  managers and the food managers (see ANNEX 
K for address list). 
 
The Regulations Governing General Hygiene Requireme nts for Food Premises and the Transport 
of Food (R. 918 of 30 July 1999) in particular are of importance. A certificate of acceptability in 
terms of these Regulations must accompany each appl ication for irradiation to the national DoH. 
Local authorities must ensure that the irradiation facilities and all food premises from which food Updated March 2012 Page  10 
 destined for irradiation originated and/or is desti ned are in possession of a valid certificate of 
acceptability.  
 
Local authorities of those areas from where foodstu ffs are sent for irradiation, where they are 
irradiated and where they are sold must liaise clos ely in order to ensure effective control. The 
correct labelling of such irradiated foodstuff is o f particular importance as the label on the 
foodstuff is the only indication of irradiation. Th e only way of monitoring is to trace the origin of 
the irradiation process by means of documentation, called the chain of custody.   
 
It is also prudent for other aspects pertaining spe cifically to the irradiation of food to be monitore d.  
In broad terms these are – 
 
/square4 Good Manufacturing Practice – before, during and af ter the process; 
/square4 Good Irradiation Practices – handling, treatment, p roduct technology, labelling, physical 
barriers and record keeping. 
/square4 The monitoring of dosimetry must receive special at tention. 
 
In summary the purpose of communication with the ma nagers of the food irradiation facilities 
would be to: 
 
/square4 Ensure Good Hygiene Practices and GMP; 
/square4 Ensure compliance with GIP; 
/square4 Trace labelling of irradiated food; and 
/square4 Ensure compliance with conditions for irradiation. 
 
The following information should be made available by the irradiation facility. 
 
/square4 Name and address of the client; 
/square4 Type of foodstuff irradiated; 
/square4 Purpose of irradiation; 
/square4 Date of irradiation; 
/square4 Assurance of physical separation of irradiated from  non-irradiated food (fence, visual colour 
change irradiation indicator); 
/square4 Each batch identified by a number; 
/square4 Records of at least five years after irradiation; 
/square4 Register containing – the type of food/ the date on  which the irradiation took place/ the number 
of containers and identification of each batch / th e dose applied versus the dose approved / the 
signature of the plant supervisor against the detai ls of each batch treated.  These records could 
also be recorded as electronic data such as an elec tronic signature; 
/square4 Storage facilities;  
/square4 Cold chain arrangements where necessary; and 
/square4 Records of microbial analysis of foodstuffs to be i rradiated must be kept. 
 
To initiate an investigation into the chain of cust ody to confirm labelling of irradiated foodstuffs, 
the following should be made available by the food managers: 
 
/square4 Names and addresses of retail/wholesale outlets; 
/square4 Labelling instructions and examples of labels/label led food; 
/square4 Labelling instructions for distribution purposes (t o distributors/retail outlets); 
/square4 Storage facilities; and Updated March 2012 Page  11 
 /square4 Cold chain facilities where applicable. 
 
 
8.  OTHER ROLE PLAYERS  
 
 
 8.1    NATIONAL  DEPARTMENT OF AGRICULTURE, FORESTRY AND 
FISHERIES (DAFF)  
 
The role of the national DAFF consists of ensuring compliance to sanitary and phyto-
sanitary (SPS) requirements at the port of entry.  The purpose is to, among others, prevent 
plant and animal diseases and other pests from spre ading into non infested areas. 
 
Regarding foodstuffs of plant origin, a permit for the Importation of Controlled Goods is 
issued in terms of the provision of section 3 (1) o f the Agricultural Pests Act, 1983 (Act 36 
of 1983), whereby authorization is granted to impor t foodstuffs subject to conditions laid 
down by the authorities.  Irradiation in terms of t he Foodstuffs, Cosmetics and Disinfectants 
Act, 1972 (Act 54 of 1972) may therefore be a phyto -sanitary condition with respect to the 
importation of certain commodities. 
 
An irradiation dosage and sometimes the dimensions of the containers are prescribed by the 
Department of Agriculture and must be adhered to. 
 
Imported meat and meat products can be irradiated o n request of national DAFF. 
 
 8.2  MANAGER OF THE IRRADIATION FACILITY  
 
The irradiation facility must comply with: 
 
/square4 The Hazardous Substances Act, 1973 (Act 15 of 1973) ;  
/square4 The Foodstuffs, Cosmetics and Disinfectants Act, 19 72 (Act 54 of 1972); 
/square4 Regulations Governing General Hygiene Requirements for Food Premises and Transport of 
Food (R 918 of 30 July 2002) under the Health Act, 1977 (Act  63 of 1977); 
/square4 Codex Alimentarius Standards (ANNEX A);  and 
/square4 These Guidelines. 
 
The manager must dedicate a person to be responsibl e for compliance with the above 
requirements. This manager must, apart from applyin g GMP, also convince the local authority 
that GIP is being applied.  With respect to food ir radiation the manager of the food irradiation 
facility must satisfy the authorities on the follow ing matters. 
 
/square4 Suitability of the facility (use of proper type of source, suitability to handle food, ability to 
maintain the necessary environment, ability to trea t the product within the legal limits, 
ability to segregate irradiated and non-irradiated products); 
/square4 Personnel competency (official qualifications, expe rience, job descriptions, documented 
training records, chain of command, responsibilitie s);  
/square4 Process control (operating procedures, product trac ing system, quality assurance system, 
dosimetry system); 
/square4 Records (classification of foodstuff, batch number,  quantity, name of company ordering 
and the company receiving the treated foodstuff, da te of irradiation, packaging material Updated March 2012 Page  12 
 during treatment, reference to data control).  The records must be kept for a period of five 
years. 
 
The procedures followed to ensure the correct dose are described in detail by Codex 
Alimentarius Standards (ANNEX A) . The accepted practice in South Africa is to ensur e a 
minimum dose, whereas the overall average absorbed dose is recommended by Codex 
Alimentarius.  Exporters must adhere to the require ments of the country of importation.  
Specific requirements are: 
 
/square4 A record must be kept to illustrate routine dose me asurements; 
/square4 Facility parameters such as transport speed or time  spent in the radiation zone (ANNEX 
A) ; 
/square4 Validation measurements for each new foodstuff irre spective of classification; 
/square4 Traceability to primary sources; 
/square4 Interlaboratory calibration.  
 
The irradiation of a foodstuff should be done after  consultation between the manager (and his 
delegate) of the irradiation facility and the owner  of the food, having obtained the necessary 
approval.  It is recommended that a contract to spe cify the responsibilities of each party, be 
signed by both parties.  Upon completion of irradia tion a certificate to confirm irradiation at 
the correct requested dose, should be issued by the  manager of the irradiation facility. 
 
The manager of the irradiation facility is responsi ble for labelling bulk containers of the 
irradiated product and must explain the importance of labelling to the food producer. 
 
Quarterly reports stating quantities of food commod ities irradiated according to classes must be 
submitted to the Director:  Food Control of the nat ional Department of Health, using the 
template provided in ANNEX C  of the guidelines. 
 
 8.3 OWNER OF THE FOODSTUFF  
 
The responsibilities of the owner of the foodstuffs  are as follows:  
 
8.3.1 In the case of imported foodstuffs that have not been irradiated,  
 
/square4 Apply for approval for the irradiation of the foods tuff  to the Director:  Food Control 
in consultation with the manager or designated of t he proposed food irradiation 
installation, by submitting a completed application  form (ANNEX F) , per 
irradiation class ( ANNEX B) and per food irradiator (ANNEX K).  
/square4 Where applicable the necessary permit from the nati onal DAFF must be submitted 
simultaneously with the application to the national  DoH; 
/square4 Provide evidence of GMP;  
/square4 Provide evidence of GIP;  
/square4 Provide evidence of GHP; and 
/square4 Ensure compliance with applicable legislation inclu ding the provision of the 
certificate of acceptability with the application. 
 
8.3.2  In the case of imported foodstuffs that have alread y been irradiated: 
 Updated March 2012 Page  13 
 /square4 Apply for aproval for the sale of such products by submitting a completed 
application form (ANNEX G)  to the Director:  Food Control. If approved, both the 
food owner and the manager of the food irradiation installation will receive letters 
indicating such approval (see ANNEX I ) and stipulating the conditions to which 
such approval may be subject. 
/square4 Where applicable the necessary permit from the nati onal DAFF must be submitted 
simultaneously with the application to the national  DoH; 
/square4 Provide evidence of GMP;  
/square4 Provide evidence of GIP;  
/square4 Provide evidence of GHP; and 
/square4 Ensure compliance with applicable legislation inclu ding the provision of the 
certificate of acceptability with the application. 
/square4 In the case of imported foodstuffs that have alread y been irradiated, to supply the 
required certificate with the following information : 
o Name of the foodstuff/s; 
o Name and Address of the owner; 
o Name of irradiation facility and address in the cou ntry of irradiation; 
o Date of irradiation; 
o Absorbed dose; and 
o Verification by a governmental/Competent authority responsible for 
exportation of foodstuffs. 
 
GIP in the case of the owner of the food would be: 
 
/square4 To keep records in order to ensure traceability of the irradiated foodstuffs as far as possible; 
/square4 To describe the foodstuff that is to be irradiated;  
/square4 To specify the minimum dose by doing the necessary research and providing 
documentation to confirm the dose; 
/square4 To apply microbiological criteria to determine if t he product to be irradiated is in a suitable 
wholesome state and to record in this regard; 
/square4 To pre-pack the foodstuffs to be irradiated in pack aging material appropriate for irradiation, 
of durable quality to prevent spilling or re contam ination ( ANNEX K ); 
/square4 In the case of imported food, to supply proof of no  previous irradiation of the foodstuff; 
/square4 Ensure correct labelling in terms of the Act. 
 
 
9.  CONCLUSION  
 
The document attempts to address most of the activi ties when food is irradiated in South Africa.  It 
should be considered as a guideline and should be a pplied as such.  The guideline will need to be 
updated from time to time, as science and practices  of food irradiation are developing continuously 
worldwide. 
 
Due to better communication, a greater understandin g of the valuable technology of food 
irradiation has developed.  The advantages of irrad iated food are acknowledged and accordingly 
irradiated foodstuffs are gaining increased accepta nce by consumers.  This document should 
therefore be another tool in increasing trust in th e manner in which food irradiation is controlled in  
this country. 
 Updated March 2012 Page  14 
 ANNEX A 
 
 
 
CODEX ALIMENTARIUS  STANDARDS 
 
 
 
 
1.  GENERAL STANDARD FOR IRRADIATED FOODS  - CODEX STAN 106-1983, 
(Rev.1-2003) 
 
2.  RECOMMENDED INTERNATIONAL CODE OF PRACTICE FOR THE 
OPERATION OF IRRADIATION FACILITIES USED FOR THE TR EATMENT OF 
FOODS - CAC/RCP 19-1979 (Rev. 1-1983) 
 
 
 
 
 Updated March 2012 Page  15 
 ANNEX B 
 
IRRADIATION CLASSES OF FOODSTUFFS 
 
 
FOODSTUFF CLASS AND PURPOSE OF 
IRRADIATION APPLICATION PROCEDURES 
CLASS 1:  BULBS, ROOTS, TUBERS 
 
Purpose of treatment: 
To inhibit sprouting during storage  
Application from foodstuff owner per single food 
irradiation installation, renewable on a 12-month b asis. 
CLASS 2:   FRESH FRUITS AND 
VEGETABLES (OTHER THAN CLASS 1) 
 
Purpose of treatment: 
a) To delay ripening 
b)  Insect disinfestations 
c)  Shelf-life extension 
d)  Shelf-life extension  
 
 
Application from foodstuff owner per single food 
irradiation installation and per purpose of treatme nt, 
renewable on a 12- month basis. 
CLASS 3: CEREALS, MILLED CEREAL 
PRODUCTS, NUTS, OILSEEDS, PULSES, 
DRIED VEGETABLES, DRIED FRUITS and 
SUGAR 
Purpose of treatment 
a) Insect disinfestations 
b) Bacterial contamination   
 
Application from foodstuff owner per single food 
irradiation installation, renewable on a 12- month basis. 
CLASS 4 - RAW FISH AND SEAFOOD AND 
THEIR PRODUCTS (FRESH OR FROZEN), 
FROZEN FROG LEGS 
 
Purpose of treatment 
a)         Reduction of certain pathogenic  
            micro –organisms 
b)  Shelf-life extension 
c)  Control of infection by parasites  
  
 
Every request from foodstuff owner for every purpos e of 
treatment and every single food irradiating install ation 
with justification for the minimum absorbed dose, 
accompanied by a written approval from the National  
Regulator for Compulsory Specifications (NRCS).   
 
CLASS 5 - RAW POULTRY AND  MEAT 
AND THEIR PRODUCTS (FRESH AND 
FROZEN) 
 
Purpose of treatment 
a) Reduction of certain pathogenic 
             micro-organisms 
b)  Shelf-life extension 
c)  Control of infection by parasites  
  
 
 
Every request from foodstuff owner for every purpos e of 
treatment and every single food irradiating install ation 
with justification for the minimum absorbed dose, 
accompanied by a written  approval from the Departm ent 
of Agriculture. 
 
 
CLASS 6  - DRY VEGETABLES, SPICES, 
DRY HERBS AND HERBAL TEAS 
 
Purpose of treatment:  
a)  Reduction of certain pathogenic micro -
organisms 
b)  Insect disinfestations  
  
 
 
 
Application from foodstuff owner per single food 
irradiation installation and per purpose of treatme nt, 
renewable on a 12-month basis. Updated March 2012 Page  16 
 CLASS 7 – DRIED FOOD OF ANIMAL 
ORIGIN 
 
Purpose of treatment 
Insect disinfestations  
 
 
Application from foodstuff owner per single food 
irradiation installation, renewable on a 12-months basis. 
CLASS 8 – HIGH DOSE TREATMENT OF 
MEAT MEALS 
 
Purpose of treatment 
Shelf stable  
 
Application from foodstuff owner per single food 
irradiation installation, renewable on a 12-month b asis. 
CLASS 9 – SPECIAL PHYTO SANITARY 
REQUIREMENTS 
 
Phyto-sanitary 
Honey / garlic / onions   
Application from every foodstuff owner for every fo od 
irradiating installation, to be linked to the perio d indicated 
on the import permit, issued by Department of 
Agriculture, Fisheries & Forestry. 
CLASS 10 – INTEGRATED COMBINATION 
PROCESSES 
 
Purpose of treatment: 
a)  Irradiated food plus additional treatment 
where irradiation does not sterilize 
completely. 
b)  Special microbiological concerns and 
where radiation does not sterilize 
completely. 
c)  Radiated outside South Africa   
 
 
 
Application from foodstuff owner per single food 
irradiation installation and per purpose of treatme nt, 
renewable on a 12-month basis.  
CLASS 11 – IMPORTED FOODSTUFFS 
WITH NO SPECIAL PHYTO-SANITARY 
REQUIREMENTS 
 
a)  Radiated outside South Africa 
  
 
 
 
Application & Certificate from foodstuff owner for every 
consignment . 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Updated March 2012 Page  17 
           ANNEX C 
 
QUARTERLEY REPORT OF FOODSTUFFS IRRADIATED IN TERMS  OF THE 
REGULATION GOVERNING IRRADIATED FOODSTUFFS (R. 1600  OF 22 JULY 1993) 
 
(TO BE COMPLETED BY THE IRRADIATION PROCESSOR) 
  
To be send to 
 
The Director: Food Control                                Tel: 012 395 8794 / 8785 
Department of Health                                 Fax: 0866321792 / 0866322942 
Private Bag X828                                                E-mail: fouriy@health.gov.za   
PRETORIA                     E- mail: dupless@health.gov.za  
0001 
 
 
NAME OF 
IRRADIATION 
COMPANY  
NAME OF 
FOODSTUFF  
CLASS QUARTER OF THE YEAR 
  
TOTAL 
(KG)  
First  
Second  
Third  
Fourth 
 
            
 
 
 
        
 
 
 
 
        
 
 
        
 
 
  
       
 
 
  
       
 
 
  
       
 
 
  
       
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Updated March 2012 Page  18 
  
 ANNEX D 
 
 
CHECKLIST FOR MONITORING OF IRRADIATED FACILITY AND  PREMISES OF 
FOOD OWNER BY ENVIRONMENTAL HEALTH PRACTITIONERS 
 
 
The Director: Food Control    Tel: 012 395 8794 / 8 785 
Department of Health     Fax:   0866321792 / 0866322942 
Private Bag X828                   E-mail: fouriy@health.gov.za  / dupless@health.gov.za   
PRETORIA 
0001 
 
 
DETAILS OF INSPECTING OFFICER AND PREMISES 
 
Name of the irradiation facility  
Name of person in charge of the faci lity   
Name of monitoring officer (EHP)   
Name of responsible Local Authority  
Postal address of the Local Authority  
Telephone number of the Local Authority  
Fax number of the Local Authority  
E-mail address of the Local Authority  
 
 
ITEMS TO BE CHECKED  
DETAILS / COMMENTS 
 
 
 
1.  Is the certificate of acceptability still 
valid?  
YES / NO (if no provide reason why) 
 
 
 
 
2.  Number of approvals granted for 
irradiation since last visit.  
(Provide total number) 
 
 
 
 
 
 
 
3.  List of food products for which 
approvals were granted since the last 
visit.  
(Give only the type, eg. Fresh garlic, crushed 
garlic, honey, spices) 
 
 
 
 
 
 
 
 Updated March 2012 Page  19 
  
 
4. Is it possible to trace food products 
irradiated / to be irradiated on this day 
to product owner(s)? 
  
YES / NO (if no, request written explanation 
from the person in charge and attach to this form 
 
 
 
5. Are standard operating procedures still 
being adhered to? You will need to 
walk through the premises to determine 
this. 
  
YES / NO (if no, request written explanation 
from the person in charge and attach to this form 
 
 
 
6. On this visit, is the packaging of all 
food products to be irradiated in good 
condition (ie. not broken or torn)?  
YES / NO (if no, request written explanation 
from the person in charge and attach to this form   
 
 
 
 
7. Is the separation between un-irradiated 
and irradiated food products still intact 
and provides good separation?  
YES / NO (if no, request written explanation 
from the person in charge and attach to this form 
 
 
 
 
 
8. Is it easy to spot irradiated products and 
distinguish them from un-irradiated 
products?  
YES / NO (if yes, describe method used for 
quick visual identification of irradiated 
products). 
 
 
 
 
 
9. Any other comments? 
 
 
 
 
 
 
 
 
 
Signature of EHP conducting the inspection. 
 
Date: 
  
 
 
 
Signature of person in charge 
 
Date: 
 
 
 Updated March 2012 Page  20 
 ANNEX E 
 
 
FOOD LABELLING REQUIREMENTS (G.N. No. R.146 of 1 Ma rch 2010)  
 
 
Irradiation 
 
 
    
Regulation 49 states that: 
 
(1). The label of a foodstuff which has been treate d with ionizing radiation shall carry a 
written statement indicating the treatment in close  proximity to the name of the food. 
 
(2). The use of the international recognised food i rradiation symbol as illustrated by the 
Codex General Standard for the Labelling of Prepack ed Foods, is optional, but when it is 
used, it shall be in close proximity to the name of  the food. 
 
(3). When an irradiated foodstuff is used as an ing redient in another foodstuff, this shall be 
so declared in the list of ingredients. 
 
(4). When a single ingredient foodstuff is prepared  from a raw material which has been 
irradiated, the label of the foodstuff shall contai n a statement indicating the treatment. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Updated March 2012 Page  21 
  
        ANNEX F 
 
 
APPLICATION FOR THE IRRADIATION OF A FOODSTUFF IN T ERMS OF THE 
REGULATION GOVERNING IRRADIATED FOODSTUFFS 
(R1600 OF 22 JULY 1993) 
 
Application to be submitted to: 
 
The Director: Food Control                                Tel: 012 395 8794 / 8785 
Department of Health                                 Fax: 0866321792 / 0866322942  
Private Bag X828                                                E-mail: fouriy@health.gov.za   
PRETORIA                     E- mail: dupless@health.gov.za  
0001 
       
 
A.  To be completed by the food owner (food manufacture r) 
DETAILS SECTION TO BE COMPLETED 
Name of Applicant  
Physical Address of Applicant  
Postal Address of Applicant  
Telephone Number  
Facsimile Number   
E-mail Address   
Name of Contact Person  
Name of Foodstuff  
Foodstuff Class  
Purpose of Irradiation  
Copy of Phyto Sanitary Permit In Case of Class 9  
Proposed Minimum Dose   
Signature of Owner   
Date  
Copy of Certificate of Acceptability  
  
B.  To be completed by the Manager of the Food Irradiat ion Installation 
DETAILS SECTION TO BE COMPLETED 
Name of Food Irradiation Installation  
Foodstuff to be Irradiated   
Contact Name   
Name of Manager   
Signature of Manager  
Date  
 
FOR CONDITIONS, PLEASE CONSULT THE FOODSTUFFS, COSM ETICS AND DISINFECTNATS ACT, 1972(ACT  54 OF 1972),  
THE REGULATIONS GOVERNING IRRADIATED FOODSTUFFS (R1 600 OF 22 JULY 1993), THE REGULATIONS GOVERNING 
THE LABELLING AND ADVERTISING OF FOODSTUFFS (R 146 OF 1 MARCH 2010) AND THE GUIDELINES FOR MONITORING 
IRRADIATED FOODSTUFFS IN SOUTH AFRICA 
 
 
 Updated March 2012 Page  22 
         ANNEX G 
 
 
APPLICATION FOR THE IMPORT OF IRRADIATED FOODSTUFFS  IN TERMS OF 
THE REGULATION GOVERNING IRRADIATED FOODSTUFFS 
(R1600 OF 22 JULY 1993) 
 
 
Application to be submitted to: 
 
The Director: Food Control                                Tel: 012 395 8794 / 8785 
Department of Health                                 Fax: 0866321792 / 0866322942 
Private Bag X828                                               E-mail: fouriy@health.gov.za  
PRETORIA                     E- mail: dupless@health.gov.za  
0001 
       
 
C.  To be completed by the food Importer 
DETAILS SECTION TO BE COMPLETED 
Name of Applicant  
Physical Address of Applicant   
Postal Address of Applicant  
Telephone Number  
Facsimile Number  
E-mail Address   
Name of Contact Person  
Name of the Foodstuff   
Foodstuff Class  
Purpose of Irradiation  
Absorbed dose  
Copy of Certificate confirming irradiation from 
exporting country (Verification by a 
governmental/competent authority responsible for 
exportation of foodstuffs).  
Signature of Importer  
Date  
Copy of Certificate of Acceptability  
 
FOR CONDITIONS, PLEASE CONSULT THE FOODSTUFFS, COSM ETICS AND DISINFECTNATS ACT, 1972(ACT 54 OF 1972), 
THE REGULATIONS GOVERNING IRRADIATED FOODSTUFFS (R1 600 OF 22 JULY 1993), THE REGULATIONS GOVERNING 
THE LABELLING AND ADVEDRTISING OF FOODSTUFFS (R146 OF 1 MARCH 2010) AND THE GUIDELINES FOR 
MONITORING IRRADIATED FOODSTUFFS IN SOUTH AFRICA 
 
  
 
 
 Updated March 2012 Page  23 
  
       ANNEX H 
 
(On official letterhead of government only)     
 
Import Permit Number 
(where applicable)  
Date Issued  
Expiry Date  
Validity of Approval  
Approval Number 
     
 
FOODSTUFFS, COSMETICS AND DISINFECTANTS ACT, 1972 ( ACT 54 OF 1972):  
APPLICATION FOR THE UNLIMITED SALE OF IRRADIATED FO ODSTUFFS  
 
Your application dated ………………. refers. 
 
Pursuant to Government Notice No. R.1600 of 22 July  1983, promulgated under section 15(1) of the 
Foodstuffs, Cosmetics and disinfectants Act (Act 54  of 1972), approval is granted to: 
Foodstuff owner (Name and address): ……………………………………… ………. 
to sell the foodstuff………………..;  irradiation Class…… ………………. 
 
The approval is subject to the strict adherence to the following conditions : 
 
1.  The radiation shall be performed in the facility of  ……………………………. 
 
2.  The purpose for the irradiation of the foodstuff is  ……………………………. 
 
3.  The foodstuffs must comply with all the provisions of the Foodstuffs, Cosmetics and Disinfectants Act,  
1972 (Act 54 of 1972), both before and after radiat ion. 
 
4.  Premises from which food is manufacture and prepare d must comply with relevant provisions of the 
Health Act,   (Act No. 63 of 1977). 
 
5.  Irradiation shall be conducted as described in the Guidelines for Monitoring Irradiated Foodstuffs in 
South Africa  
 
6.  The …………………….. must be irradiated at a D-min of at least …….. kGy 
 
7.  Additional conditions as deemed necessary. 
 
8.  In the case of foodstuffs falling under irradiation  class 9, this approval is linked to validity of pe rmit as indicated 
above. 
 
9.  Labelling: All packages must be labelled as depicte d by the Regulations governing the Labelling and Ad vertising 
of Foodstuffs (GN. No. R.146 of 01 March 2010), pro mulgated under the Act. 
 
 
 
 
 
 
DIRECTOR-GENERAL 
DATE:  Updated March 2012 Page  24 
           
ANNEX I 
 
(On official letterhead of government only)     
 
Import Permit Number 
(where applicable)  
Date Issued  
Expiry Date  
Validity of Approval  
Approval Number 
     
 
FOODSTUFFS, COSMETICS AND DISINFECTANTS ACT, 1972 ( ACT 54 OF 1972):  
APPLICATION FOR THE UNLIMITED SALE OF IRRADIATED FO ODSTUFFS  
 
Your application dated ………………. refers. 
 
Pursuant to Government Notice No. R.1600 of 22 July  1983, promulgated under section 15(1) of the 
Foodstuffs, Cosmetics and disinfectants Act (Act 54  of 1972), approval is granted to: 
Foodstuff owner (Name and address): ……………………………………… ………. 
to sell the foodstuff… ……………..;  irradiation Class……………………. 
 
The approval is subject to the strict adherence to the following conditions : 
 
1.  The radiation was performed in the facility of ………… ……… in ………………….(country) 
 
2.  The purpose for the irradiation of the foodstuff wa s ………………………… …………  
 
3.  The foodstuffs must comply with all the provisions of the Foodstuffs, Cosmetics and Disinfectants Act,  
1972 (Act 54 of 1972). 
 
4.  Premises to which food is transported/ prepared/ pa ckaged/ stored, must comply with relevant 
provisions of the Health Act,   (Act No. 63 of 1977 ). 
 
5.  Irradiation shall be conducted as described in the Guidelines for Monitoring Irradiated Foodstuffs in 
South Africa. 
 
6.  The ……………………. was irradiated at a D-min of at least  …….. kGy 
 
7.  Additional conditions as deemed necessary. 
 
8.  In the case of foodstuffs falling under irradiation  class 9, this approval is linked to validity of pe rmit as indicated 
above. 
 
9.  Labelling: All packages must be labelled as depicte d by the Regulations governing the Labelling and Ad vertising 
of Foodstuffs (GN. No. R.146 of 01 March 2010), pro mulgated under the Act. 
 
 
 
 
 
 
DIRECTOR-GENERAL 
DATE:  
          
 Updated March 2012 Page  25 
                   ANNEX J 
 
 
 
 
CHECKLIST FOR MONITORING BY NATIONAL DEPARTMENT OF 
HEALTH 
 
 
ITEMS TO BE CHECKED  
RESPONSIBLE 
AUTHORITY 
Owner of irradiating facility  N 
License to operate an irradiation facility  RC 
Permission to irradiate food  FC 
Management: Line of command  N 
 
Personnel:  Qualifications  N 
Experience  N 
In house training  N 
 
Safety  Occupational  RC 
Radiation  RC 
 
 
 
 
 
Facility Log book  Name of product  N 
Log book record number (Batch / lot / 
consignment identified by a unique reference 
number) 
 N 
Owner/Address of product  FC 
Requested dose  N 
Measured dose  N 
Dose measurement reference number N 
Date and time of treatment  N 
Special observations including any deviation 
from standard operation N 
Signature of personnel in charge (operator, 
dose measurer, loader) N 
 
 
Dosimetry 
 
 
 Dummy product (run/product itself) 
 N 
Routine dose measurement vs reference 
position N 
 
 Updated March 2012 Page  26 
  
 
 
 
Dose distribution mapping   Geometry (arrangement of 
product relative to the 
source, density and 
geometric shape of goods, 
kinds and composition of 
the goods) N 
Dose pattern  
Loading pattern 
(conveyor, trays, carriers, 
pallets, tote boxes)  N 
Operation mode 
(inner/outer rail, repeated 
passes, turning of packages 
before second pass) N 
Dosimetry  Calibration of dose metre (product 
equivalence / type of radiation) N 
 
 
 
Dose meter selection 
 Trace ability (unbroken chain / national of 
international standard) N 
Calibration (dose measurement instruments) 
Maintenance of dose (measurement 
instrumentation) 
Storage of dose metre stocks  
 
 
 
 
 
Actual dose measurements  Reference number of dose metres  
N Raw data  
Correction of raw data (thickness, 
temperature, outliers) 
Conversion of raw data into dose values 
(calibration curve, statistical properties of 
data) 
 
Monitoring of approvals    
FC 
 
FC  Food Control 
N  Both Food Control and Radiation Control 
RC  Radiation Control  
 
 
 
 
 
 
 
 
 
 
 
 
 Updated March 2012 Page  27 
          ANNEX K 
 
 
LIST OF FOOD IRRADIATION FACILITIES IN SOUTH AFRICA  AND THE LOCAL 
AUTHORITIES IN WHOSE AREA OF JURISDICTION THE FACIL ITIES ARE LOCATED 
 
HEPRO CAPE (PTY) LTD  
 
CONTACT:  DR R BASSON  OR CHERIN BALT 
POSTAL ADDRESS: SUITE 124   6 FERRULE AVENUE 
P/BAG X7   MONTAGUE GARDENS 
CHEMPET   CAPE TOWN 
7442    8001 
TEL: (021) 555-8880 
FAX: (021) 551-1766 
hepro@iafrica.com  
 
RELEVANT PROVINCIAL OFFICE  
 
CONTACT:   MR E BONZET 
POSTAL ADDRESS:    P O BOX 6489 
ROGGEBAAI 
8012 
 
TEL: (021) 421 1124 
FAX: (021) 418 5685 
ebonzet@pgwc.gov.za   
 
RELEVANT LOCAL AUTHORITY  
 
CONTACT:   MR L CILLIE 
POSTAL ADDRESS:  BLOUBERG ADMINISTRATION 
 CITY OF CAPE TOWN 
 P O BOX 35 
 MILNERTON 
 7441 
TEL: (021) 550 7521 
FAX: (021) 550 7537 
leon.cillie@capetown.gov.za  
 
___________________________________________________ ___________________________________ 
 
ISOTRON (PTY) LTD  
 
CONTACT:   MR G C V VON KETELHODT 
POSTAL ADDRESS:  P O BOX 3219 
KEMPTON PARK 
1620 
TEL: (011) 974-8851 
FAX: (011) 974-8986 
g.von.ketelhodt@gammaster.co.za  
 
 
 
 Updated March 2012 Page  28 
 RELEVANT PROVINCIAL OFFICE 
CONTACT:   MR ALBERT MARUMO 
POSTAL ADDRESS:  ENVIRONMENTAL HEALTH SERVICES 
GAUTENG PROVINCIAL HEALTH 
PRIVATE BAG X62302 
MARSHALLTOWN 
2107 
TEL: (011) 355 3479 
FAX: (011) 355 3171 
 
RELEVANT LOCAL AUTHORITY 
 
CONTACT:   MR J CHAKA 
ADDRESS:   EKURHULENI METROPOLITAN MUNICIPALITY 
LEVEL 6 ALBERTON CIVIC CENTRE 
ALWAYN TALJAARD STREET 
ALBERTON 
TEL: (011) 861 2291 
FAX: (011) 421 4221 
jerryc@ekurhuleni.com  
 
CONTACT:   MR B COETZEE 
POSTAL ADDRESS:  ENVIRONMENTAL HEALTH SERVICES 
NORTHERN SERVICE DELIVERY REGION 
EKURHULENI METROPOLITAN MUNICIPALITY 
P O BOX 13 
KEMPTON PARK 
1620 
TEL: (011) 921 2443/2475 
FAX: (011) 394 0396 
Braamc@ekurhuleni.com  
 
 
 
GAMWAVE (PTY) LTD 
 
CONTACT:   MR D T GOVE 
POSTAL ADDRESS:  P O BOX 26406 PHYSICAL ADDRESS: 19  AVENUE EAST 
ISIPINGO BEACH ISIPINGO BEACH 
4115 
TEL: (031) 902 8890 
FAX: (031) 912 1704 
Dale.gove@robertsons.co.za  
 
RELEVANT PROVINCIAL OFFICE 
 
CONTACT:   MS AP HARGREAVES 
POSTAL ADDRESS:  PROVINCE OF KWAZULU-NATAL HEALTH S ERVICES 
Environmental Health Services 
Private Bag X9052 
Pietermaritzburg 
3200 
 
 Updated March 2012 Page  29 
 TEL: (033) 846 7510 
FAX: (033) 846 7272 
Antoinette.hargrieves@kznhealth.gov.za  
 
 
RELEVANT LOCAL AUTHORITY 
 
CONTACT:  MR J GUMEDE  
POSTAL ADDRESS:  ETHEKWINI MUNICIPALITY 
ENVIRONMENTAL HEALTH 
Food Control 
 
TEL: (031) 3113500 
FAX: (031) 311 3576 
gumedej@durban.gov.za OR salikrams@durban.gov.za  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Updated March 2012 Page  30 
  
     ANNEX L 
 
 
PACKAGING MATERIALS APPROVED FOR USE IN THE IRRADIA TION OF 
PREPACKAGED FOODS (SPICES AND CONDIMENTS) 
 
Material Maximum overall average 
dose (kGy) 
 
Hessain sacks 
  
10 
 
Woven polypropylene sacks 
  
10 
 
Multiply paper sacks 
  
10 
 
Multiply paper sacks with polyethylene lining 
  
10 
 
Polyethylene coated multiply paper sacks 
  
10 
 
Cardboard cartons with polyethylene liners 
  
10 
 
Cardboard kegs 
  
10 
 
 (Adapted from UK requirements)