DEPARTMENT OF HEALTH
No. R..... 2018
FOODSTUFFS, COSMETICS AND DISINFECTANTS ACT, 1972(ACT NO. 54 OF 1972)
REGULATIONS GOVERNING GENERAL HYGIENE REQUIREMENTS FOR FOOD PREMISES, THE TRANSPORT OF FOOD AND RELATED MATTERS
The Minister of Health has, in terms of section 15 (1) of the Foodstuffs, Cosmetics andDisinfectants Act, 1972 (Act No. 54 of 1972), made the Regulations in the Schedule.
NB: The isiZulu and Sesothosa Leboa versions will be published in due course.
SCHEDULE
DEFINITIONS
In these Regulations a wordor expression to which a meaning has been assigned in theAct bears that meaning and. unless the context otherwise indicates -
"abattoir" means a facility used for the slaughtering of animals of which the meat and meatproducts are intended for human consumption, which is approved and registered in terms ofsection 8 of the Meat Safety Act, 2000 (Act No. 40 of 2000);
"animal" means a 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 temperature andtime frame or period, when offered for sale to a consumer, as stipulated in regulation 6(7)(a);
"best available method" means a method which is practicable and necessary for theprotection of food against contamination or spoilage, having due regard to-(a) local conditions and circumstances whether at or on food premises or elsewhere;(b) the prevailing extent of established practice and the financial implications thereof;
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Government  notices  • G oewermentskennisGewinGs
Health, Department of/ Gesondheid, Departement van
DEPARTMENT OF HEALTH
NO. 638   22 JUNE 201
8
638 Foodstuf fs, Cosmetics and Disinfectants Act (54/1972): Regulations governing general hygiene requirements for food premises, the transport of food and related matters   41730
Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 "butchery equipment" means the equipment normally usedin connection with theprocessing of carcasses and meat and includes, but is not limited to, band saws, mincers,fillers, tenderizers andvacuum packing machines;
"certificate of acceptability" means a certificate of acceptability referred to in regulation 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 attained and"cleaning ", "keep clean" and "cleaned" has a similar meaning;
"container"or "food container" meansanything inwhichorwithwhichfoodismanufactured. prepared. processed, stored, served, displayed, packed, wrapped, kept ortransported and with which food is in direct contact;
"contaminate" means the effect exerted by a biological or chemical agent (excludingallergens used as ingredients), foreign matter, or other substances present in food so thatthe food -(a) does not meet a standard or requirement determined by law;doesmeet 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 of thefood;
"cross- contamination" means the process by which contaminants, allergens or bacteriaare unintentionally transferred from food, substances, objects, facilities to other food,substances, objects, or facilities, with a potential harmful effect;
"facility" means an apparatus, appliance. equipment, implement, storage space, workingsurface or object used in connection with the handling of food;
"food" means a foodstuff intended for human consumption as defined in section 1 of theAct, excluding food referred to in regulation 14(5), and raw milk when produced and handledin a milking shed in terms of the Regulations Relating to Hygiene Requirements for MilkingSheds, the Transport of Milk and Related Matters, published in Government Notice No.R.961 of 23 November 2012.
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 "food handler" means aperson who in the course of his or her normal routine work on foodpremises, directly handlesor comes into contact with packaged or unpackaged food, foodequipment and utensils, or food contact surfaces and is therefore expected to comply withfood hygiene requirements;
"food hygiene" means the conditions and measures necessary toensure the safety andsuitability of food at all stages of the food chain;
"food premises" means a building, structure, stall or other similar structure, and includes acaravan. vehicle. stand or place used for or in connection with the handling of food;
"food safety" means theassurance that food will not cause harm to the consumer when itis prepared or eaten according to its intended use;
"good manufacturing practice" means a method of manufacture or handling oraprocedure employed, taking into account the principles of hygiene, so that food cannot becontaminated 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 the elbow;
"health hazard" means a condition. act or omission that may contaminate or spoil food sothat consumption of the food is likely to be dangerous or detrimental to health;
"inspector" means a person authorised as such by or under section 10 of the Act;
"meat" means the carcassor parts thereof, of an animal slaughtered at an abattoirapproved and registered in terms of section 8 of the Meat Safety Act, 2000 (Act No. 40 of2000);
"meat products" means the parts of a slaughtered animal which are not part of the carcasssuch as the head, trotters and washed or cleanly scraped entrails;
"perishable food" means foodstuff which on account of-(a) its composition, ingredients, moisture content or pH value; and
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 (b) its lack of preservatives and suitable packaging,is susceptible to an uninhibited increase in microbes thereon or therein, if the foodstuff iskept within the temperature spectrum of 5 °C to 60 °C, and includes the perishable foodstuffslisted in Government Notice No R.1183 of 1 June 1990.but excludes unprocessed fruit andvegetables;
"person in charge ", inrelationto food premises, means a natural person who isresponsible for the food premises or the owner of such food premises, as the case may be;
"prepacked food" means food which. before it is presented for sale or for serving, has beenpacked as contemplated in regulation 7(4);
"ready -to- consume food" means perishable food which may be consumed without havingto undergo a further process to make it consumable and ready -to -eat food has a similarmeaning;
"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);
"thermometer" means an apparatus which can give the temperature readings referred to inthese Regulations, the combined accuracy and temperature- sensitive sensor of which isapproximately 1 °C:
"Unprocessed" means food that is not changed from its natural, raw state through aprocessing method:
"Unprocessed agricultural crops" means fresh, raw and unprocessed fruit, vegetables,maize. wheat, rye, unshelled peanuts, sugar cane. sunflower seed or other unprocessedagricultural crops:
"vehicle" means a train, trolley. wagon, cart. bicycle, sled, truck, boat, ship or aircraft, andincludes any other craft, vehicle or conveyance used in the handling. storage or transport offood:
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 "water" means potable water that complies with the specifications set out inWater fordomestic supplies: SANS 241.
APPLICATION
2.A provision of these Regulations that is in conflict with the regulations made under theAct with regard to the handling or transport of specific foods is invalid to the extent of theconflict.
CERTIFICATE OF ACCEPTABILITY
3.(1)Subject to subregulation (11) and regulation 14(4) and (5), a person may nothandle food or permit food to be handled -(a)on food premises in respect of which a valid certificate of acceptability, has
not been issued or is not in force and this also applies to an outsourcedvehicle used for the transport of perishable food on behalf of a person incharge of a food premises:(b)in contravention of a restriction, condition or stipulation contained in acertificate of acceptability.
(2)A person in charge of food premises wishing to obtain a certificate of acceptabilityin respect of the food premises must apply in writing, to the local authority inwhose area of jurisdiction the food premises are situated, on a form containing atleast the particulars that are substantially the same as those contained in the formin Annexure A to these Regulations.
(3)Upon receipt of an application referred to in subregulation (2), the local authoritymust, without delay. refer the application to an inspector for consideration.
(4)An inspector may, in considering an application, request such further information,as may be considered necessary or expedient, from the applicant or from anyother person.
(5) (a)If an inspector, after having carried out an inspection, is satisfied that the food
premises concerned, having due regard to existing conditions of the adjacentland and facilities, subject to the provisions of regulations 4(2) and 14-
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 (I)do, in all respects, comply with the provisions of regulations 5 and 6,theinspector must recommend to alocalauthoritytoissueacertificate of acceptability in the name of the person in charge, on aform that is substantially the same as the form in Annexure B to theseRegulations;(ii)do not. in all respects, comply with the provisions of regulations 5 and
6. a local authority may, subject to the provisions of regulation 4(2),grant an extension for a maximum of six months to enable the personin charge to change or equip the food premises so that the premisescomply with the provisions in question.(b)The provisions of subregulation (1) do not apply to the person in charge during
the period of extension granted in terms of paragraph (a)(ii).(c)The issuance of a certificate of acceptability does not constitute an approvalfor the applicant to conduct business on the premises concerned withoutcomplying with all other relevant requirements of the local authority or theapplicable legislation.(d)The local authority may on the strength of the recommendations made by an
inspector, issue the certificate of acceptability.
(6)A person may not effect changes in respect of food premises for which acertificate of acceptability has been issued in terms of subregulation (5), relating tothe provisions of regulations 5 and 6, without informing the local authority inadvance and in writing of such changes.
(7)A certificate of acceptability must be displayed in a conspicuous place on the foodpremises in respect of which it was issued for the information of the public orwhere the display of the certificate is impractical,a copy of the certificate mustimmediately be made available, on request.
(8)If the person in charge of food premises is replaced by another person, the personin charge must inform the local authority, in writing, of the replacement within 30days after the date of the replacement and the local authority must. subject to theprovisions of regulation 4(2), issue a new certificate of acceptability in the name ofthe new person in charge.
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 (9)A certificate of acceptability-(a)is not transferable from oneperson to another person and from one foodpremises to another food premises;(b)is valid in respect of the nature of handling set out -(i)in section E of the application for a certificate of acceptability; and(ii)in section E 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 necessary toprevent a health hazard; and(ii)the removal of any restriction with regard to the category or type offood or the method of handling;(d)may expire temporarily for the period during which a prohibition orderissued under regulation 4(2) is in effect;(e)expires permanently if a prohibition order referred to in regulation 4(2) isnot removed within a stipulated period, which period may not exceed sixmonths from the date on which the prohibition order was issued; and(f)expires permanently if the provisions of subregulation (8) and paragraph(b) are not complied with.
(10) A person may not make unauthorized changes or additions to,or forge acertificate of acceptability.
(11) (a)Subject to the provisions of subregulations (8) and (9), a certificate ofacceptability issued prior to the commencement of these Regulations interms of the Regulations published in Government Notice No. R.918 of 30July 1999 and Government Notice No. R.962 of 23 November 2012,isconsidered to be a certificate of acceptability issued in terms of theseRegulations.(b)Despitesubregulation(11)(a),subregulation(1)appliestoallfoodpremises. including those on government premises, from the first dayfollowing a period of one year, after the date of promulgation of theseRegulations.
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 PROHIBITION ON THE HANDLING AND TRANSPORTATION OF FOOD
(1)A person may not handle foodor allow food to be handled in a manner contrary tothe provisions of these Regulations.
(2)If an inspector, following an inspection of food premises or a facility,is of theopinionthat the premises or facility or any activity constitute a health hazard andthat the continued use of the food premises or facility or the activity must beprohibited because -(a) of the condition of the food premises or facility;(b) of the manner in which the food premises or facility are used;(c) the food premises or facility do or does not comply with these Regulations;(d) of the manner in which a particular activity takes place with regard to thehandling of food: or(e) of the circumstances that exist with regard to the food premises or facility orany other activity,the local authority may summarily prohibit the use of the food premises or facilityfor the handling of food or any of the activities that relate to the handling of food,by issuing a written prohibition order on a form that is substantially the samethe form in Annexure C of these Regulations to the person in charge or, if he orshe isnot available, his or her representative, informing that person of theprohibition and the reason for the prohibition.
(3)(a)A prohibition comes into operation from the time and the date on which aprohibition order is served under subregulation (2).(b)A person is guilty of an offence if he or she performs an act that is contraryto a prohibition order.
(4)The person in charge or his or her representative, upon whom a prohibition orderwas served, may. after rectifying the conditions which led to the issuing of aprohibition order. in writing, request the removal of the prohibition order.
(5)An inspector must, within 72 working hours of receiving a written request for theremoval of a prohibition order, carry out an investigation of the food premises.facility. activity or circumstance which gave rise to the prohibition.
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 (6) The local authority must upon completion of the investigation by the inspector, inwriting, inform the person on whom the prohibition order was served or,if he orsheisnot available. any other person representing such person, that theprohibition order has been withdrawn or remains in force, as the case may be.
STANDARDS AND REQUIREMENTS FOR FOOD PREMISES
5.(1)Subject to the provisions of regulation 14. a person may not handle foodelsewhere than on food premises that meet the requirements of this regulationand regulation 6.
(2)A food premises must be of such location, design, construction and finish andmust be so equipped and maintained in the condition for which it was intended.thatit can be used atall times for the purpose for which it was designed,constructed and equipped without creating a health hazard and that food -(a)can be handled hygienically on the food premises and facilities thereon;and(b)can be protectedeffectivelyby thebest available method againstcontamination or spoilage by poisonous or offensive gases, vapors, odors,smoke, soot deposits, dust, moisture, insects or other vectors, or by anyother physical, chemical (including unintended allergens) or biologicalcontamination or pollution or by any other agent whatsoever.
(3)For the purposes of subregulation (2) food premises must meet the followingrequirements:(a)The interior surfaces of walls, sides or ceilings, or of roofs without ceilings,and the surfaces of floors,or any other similar horizontal or verticalsurfaces that form part of or enclose the food -handling area must -(i)not have open joints or open seams and must be made of smooth,rust -free, non- toxic, cleanable and non -absorbent material that isdust -proof and water -resistant. but in a food -serving or storage areathe following may be used:(aa)face brick;(bb)similar walls, the joints of which, are formed properly or are soformed and finished that they are easy to clean; or(cc)decorative wall or ceiling finishes which are easy to clean;
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 (ii)be of such a nature that they cannot contaminate or contribute to thecontamination of food.(b)Each area of a food premises must be-(i)ventilated effectively by means of-(aa)natural ventilation through openings or openable sectionswhich aredirectly connected to the outside air and sopositioned in the external walls or roof that effective cross -ventilation is possible: Provided that the openings must havea surface area equal to at least 5% of the floor area of theroom concerned; or(bb)artificial ventilation that complies with the requirements of theNational Building Regulations and Building Standards Act,1977 (Act No. 103 of 1977), whichever of the two methods willfacilitatethe additionof adequate freshairto,and theeffective removal of polluted orstaleairfrom, the foodpremises tothe extent thatair contaminants that couldcontaminate food, and that gas, vapors, steam and warm airthat may arise during the handling of food are effectivelyremoved. and that the emergence of any unhygienic orunhealthy condition on the food premises is prevented;(ii)illuminated by means of -
(c)(aa)
(bb)unobstructed transparent surfaces in the external walls or roofwhich admit daylight, with an area equal to at least 10% of thefloor area in the room concerned; orartificial illumination which complies with the requirements ofthe National Building Regulations and the Building StandardsAct. 1977,which permits an illumination strength equal to atleast 200 lux: Provided that the intensity of the lighting mustbe adequate based on the nature of the operation and lightingfixturesareappropriatelyprotectedtopreventglasscontamination of food.Food premises must-(i)have a wash -up facility with hot and cold water for the cleaning offacilities:(ii)be pest proof in accordance with the best available method;(iii)be provided with effective means of controlling and preventing theaccess of flies, cockroaches. or other insects;
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 (iv)have a waste -water disposal system and a controlled refuse areapproved by the local authority:following must be available in respect of food premises:The number of latrines, urinal stalls and hand washbasins specifiedin Annexure D to these Regulations for the use of workers on thefood premises and for use by persons to whom food is served forconsumption on the food premises; but separate sanitary facilities forworkers and clients are not required and where persons of only onesex or where no more than ten persons work on food premises,separate sanitary facilities are not required for workers of differentsexes;hand -washing facilities which must be provided with hot water wherepossible, for the washing of hands by workers on the food premisesand by persons to whom food is served for consumption on the foodpremises. together with a supply of soap (or other cleaning agents)and clean disposable hand -drying material or other hand -cleaningfacilities or hand -drying equipment for the cleansing and drying ofhands by workers and persons;liquidproof, easy -to -clean refuse containers with close- fitting lidssuitable for the hygienic storage of refuse pending its removal fromthe food -handling area;storage space fortheequipment:a suitable separate areahygienicstorageof food,facilitiesand
(v) for the hygienic storage and cleaning ofrefuse containers on the food premises;(vi)a separate changing area with storage facilitiesfor clothes ofworkers;(vii)an adequate supply of water.
(e)A room in which food is handled may not have a direct connection with anyarea -(i)in which gas. fumes. dust, soot deposits, offensive odours or anyother impurity is present or may arise in such a manner that food inthe food -handling room could be contaminated or spoilt;(ii)in which an act is performed in any manner or where any conditionexists that could contaminate or spoil food in the food handling area;
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 (f)A room in which food is handled may be connected to a changing area or aroom in which a latrine or urinal is situated-(i)only via a properly ventilated lobby, but relevant inter -connectingdoors must cover the whole area of their apertures and must beequipped with durable self -closing devices: or(ii)without such a properly ventilated lobby between them but theconnecting aperture must have a self -closing door as contemplatedin subparagraph (i) and the latrine or urinal room must be equippedwith effective mechanical extraction ventilation to the outside air torender the atmosphere inside such room under a negative pressurein relation to the atmosphere in the food -handling room.
STANDARDS AND REQUIREMENTS FOR FACILITIES ON FOOD PREMISES
(1)The surface of a table. counter or working surface on which unwrapped food ishandled and any equipment, utensil or basin or any other surface which comesinto direct contact with food. must be made of smooth, rust -proof, non -toxic andnon -absorbent material that is free of open joints or seams but wooden choppingblocks, cutting boards and utensils are not prohibited if such items are kept insuch a condition that dirt does not accumulate thereon or therein and aremaintained as such.
(2)A surface referred to in subregulation (1) and crockery, cutlery, utensils, basins orany other such items or facilities, must not be used for the handling of food if theyare not clean or if they are chipped. split or cracked.
(3)A utensil or item which is suitable for single use only -(a)must be stored under clean and hygienic conditions until used: and(b)must not be used more than once.
(4)A surface referred to in subregulation (1) and an item referred to in subregulation(2) must be-(a)cleaned and washed before food comes into direct contact with it for thefirst time: and(b)cleaned and washed. as and when necessary, during or immediately afterthe processing of food, so that contamination of the food that comes into
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 (5)contact with any such surface or item is prevented, and any such surfaceor item must not, before food comes into direct contact with it, contain -(i)more than 100 viable micro -organisms per cm2 upon analysis,conductedinaccordancewithacknowledgedscientificmicrobiological methods of analysis, of a sample taken in accordancewith the swab technique prescribed in the Efficacy of Cleaning Plant.Equipment and Utensils- SANS 5763; and(ii)the remains of cleaningmaterialsordisinfectants which maycontaminate the food.
(a)A chilling and freezer facility used for the storage, display or transport ofperishable food must be provided with a thermometer which at all timesmust reflect the degree of chilling of the refrigeration area of such facilityand which must be in such a condition and positioned so that an accuratereading may be taken unhampered.(b)A heating apparatus or facility used for the storage, display or transport ofheated perishable food must be provided with a thermometer which at alltimes must reflect the degree of heating of the heating area concerned andwhich must be in such a condition and positioned so that an accuratereading may be taken unhampered.(c)Despite the above. temperature monitoring may be done according to thebest available method.
(6)Equipment and apparatus used for the heat treatment of milkin a milk processfacility, must be fitted with dial thermometers and thermostats accurate to 0.5degree Celsius (0.5 °C) in respect of the entire given series of scales and, inadditionto mechanical temperature and time regulators and alarms, suchapparatus must have flow -regulating and flow -averting valves by which milk, notsubjected to heat treatment, is automatically redirected to the balance tank.
(7)Bulk milk tank equipment provided on a food premises for selling milk to theconsumer in a container provided by the consumer or by the person in charge ofthe food premises. whichever the case may be. and filled on the premises, must -(a)consist of at least two tanks to make allowance for the alternate cleaning ofthe tanks, so that a new batch of milk is not added to a tank still containingmilk from a previous batch:
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 (b)not be made wholly or partly of copper, copper alloy or toxic material whichcan come into contact with the milk:(c)have a smooth finish free of open seems, cracks and rust stains and mustbe constructed with stainless steel or equivalent materialin such a way thatany surface that comes into contact with milk must be accessible for thepurposes of proper washing and disinfection;(d)use pipes, valves. containers or any other equipment which comes intodirect contact with the milk during the operation ofthe bulk tank facility,whichisof a material and design that willenable proper washing,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 way thatliquid can drain out of the tank and the end of the outlet pipe must bescrew -threaded and fitted with a screw cap permitting the end to be shutoff;(g)be provided with an agitator of stainless steel or equivalent materialcapable of thoroughly mixing the contents of the tank;(h)be provided with a lid, where applicable, that closes and seals properly toprotect theinsects, dust and other contaminants;(i)be fitted with a thermometer capable of measuring the temperature of themilk in the tank accurately to the nearest 1°C;(j)be equipped to cool the milk in the tank to 5 °C or lower temperature withinthree hours after receiving it, and be capable of keeping such cooled milkat a temperature indicated in Annexure E to the Regulations;(k)be installed at a minimum distance of 0,5 meters from any roof, ceiling orwall;(I)be insulatedin such a way that when no cooling takes place, thetemperature of the milk in such a tank must not increase by more than 3 °Cin 12 hours if the surrounding temperature is 32 °C and above;(m)not be used for any other purpose except the storage of milk.
(8)The requirements applicable to the cleaning of butchery equipment provided onbutchery premises. or on any other premises where it is used for the samepurpose, must be complied with as set out in Annexure F.
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 (9)Where equipment differs from that provided for in Annexure F. a documentedcleaning procedure that demonstrates the dismantling of equipment to serve aspart of ensuring cleaning efficacy, may be used.
STANDARDS AND REQUIREMENTS FOR FOOD CONTAINERS, APPLIANCES, ANDEQUIPMENT
(1)A person may not sell canned food in a container which -(a)bulges at the flat or round sides or ends or one side of which bulges whenthe other side is pressed:(b)is in any way blown or from which gas escapes from the lid or from any partthereof when it is opened or punctured. unless -(i)the container contains an aerated drink; or(ii)gas has been used as a preservative.
(2)A person may not sell canned or hermetically sealed food in a container which isso rusted, dented or damaged that -(a) it is liable to contaminate or spoil the food;(b) it leaks or has become unsealed; or(c) has a leak or had a leak that was resealed.
(3)A container or appliance used in connection with food must be clean and be ofsuch composition or nature as not to yield, or be liable to yield, toits food contentsor to food with which it comes in contact -(a)any unwholesome. injurious or toxic substance; or(b) any other substance liable to contaminate or spoil the food in the container.
(4)Prepacked food. depending on the type of food, must be packed in a dustproofand liquid proof container that protects the product therein against contaminationunder normal handling conditions and must be so packed, wrapped or sealed thatthe food cannot be removed from its container without the stopper or lid or similarseal being removed or without the wrapping. container or seal being damaged.
(5)Perishable food, excluding unprocessed agricultural crops and products that arenot prepacked. except food for consumption as meals on food premises, must,when served to the consumer, be packed in a container that protects the foodtherein against contamination.
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 STANDARDS ANDREQUIREMENTSFORTHEDISPLAY,STORAGE ANDTEMPERATURE OF FOOD
(1)Food that is displayed or stored must not be in direct contact with a floor, ceiling,wall or any ground surface.
(2)A shelf or display case used for displaying or storing food orany container mustbe kept clean and free from dust or any other impurity.
(3)Non-prepacked, ready -to- consume food, including food servedas meals anddisplayed in an open container, must be protected in accordance with the bestavailable method, against droplet contamination or contamination by insects, dustor bare hands.(4)(a)(i) Subject to subregulation (5) food specifiedin Annexure E to theseRegulations must, excluding the time taken by the food to cool down or to beheated to the required temperature in accordance with good manufacturingpractice, during the storage. transport or display thereof, be kept at a coretemperature not exceeding the core temperature specified in column 3 ofAnnexure E opposite the relevant category of food.
(ii) Food may not be sold if. in the case of frozen or chilled food products, thecore temperature thereof is higher than the required core temperature or thesurface temperature thereof is more than 2 °C higher than the required coretemperature, and, in the case of heated food products, the core temperaturethereofislower than therequiredcore temperature or the surfacetemperature thereofismore than 2 °C lower than the required coretemperature.(b)The provisions of paragraph (a) do not apply to-(i)perishable food that will be sold directly to a consumer within fourhours of being processedor prepared or that will be consumed on thefood premises within four hours of being processed or prepared;(ii)venison, for a period not exceeding eight hours after the animalconcerned has been killed. but the surface temperature thereof mustnot exceed 25 °C;(iii)whole freshly caught or harvested raw fish, molluscs or crustaceans orraw meat or edible offal or the carcasses of cattle, sheep, goats, pigs,horses. mules, donkeys, rabbits or ostriches after slaughtering and
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 (5)while being transported for a period not exceeding one hour duringdelivery. but the surface temperature thereof must not exceed 25 °C;(iv)food exposed to higher temperatures than those referred to in thisregulation during a maturation period or as part of a manufacturingprocess,but exposure to such higher temperatures must be inaccordance with good manufacturing practice.
(a)Food. excluding frozen fish and seafood, that is marketed as a frozen productand has thawed, but the surface temperature of which has not exceeded 5 °C.may be refrozen, but the refrozen product must be handled in accordancewith good manufacturing practice.(b)In the case of frozen fish and seafood, the refrozen product must be handledin accordance with the relevant provisions of the Compulsory Specificationsstipulated by the National Regulator for Compulsory Specifications.
(6)Frozen food thawed for further processing may be re- frozen, provided that -(a)the core temperature does not exceed 5 °C;(b)the thawing process is as short as possible and does not exceed 10 hours (asthe case may be);(c)the run -off liquid from the thawing process is adequately drained to preventcross contamination;(d)the food is handled in accordance with good manufacturing practice; and(e)thechillingcommences immediately tocomply with thetemperaturesindicated in Annexure E.
(7)The code of practice for measuring the temperature of food set out in Annexure Gto these Regulations must, in so far as it is applicable, be applied to measuring thetemperature of food.
STANDARDS AND REQUIREMENTS FOR PROTECTIVE CLOTHING
(1)A person may not handle or 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 aperson handling food that is not packed so that the food may not be contaminatedmust-
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 (a)be clean and neat when the person begins to handle the food:(b)at all times during the handling of the food, be in such a clean condition andbe of such design and material that it cannot contaminate the food,(c)be so designed that the food cannot come into direct contact with any part ofthe body, excluding the hands.
(3) Visitors to food premises must. where applicable. wear suitable protective clothing.
DUTIES OF PERSON IN CHARGE OF FOOD PREMISES
10. A person in charge of food premises must ensure that -(1)(a)he or sheissuitablyqualifiedor otherwise adequately trained intheprinciples and practices of food safety and hygiene, as appropriate, and thatthe training is accredited or conducted by an inspector, where applicable;(b) any other person working on the food premises, issuitably qualified oradequately trained in the principles and practices of food safety and hygiene,as appropriate, by an inspector or any other suitable person;(c)routine assessments are conducted to determine the impact of the trainingparagraph (b) as(d)training programmes and records are kept androutinelyupdated.asapplicable, and are made available to an inspector on request;
(2)the provisions of these Regulations are complied with;
(3)effective measures are taken to prevent or eliminate flies, other insects, rodents,birds. vermin or any other pests on the food premises:
(4)refuse is removed from the food premises or from any room or area in which foodis handled as often as is necessary and whenever an inspector requires it to bedone;
(5)refuse isstored or disposed of in such a manner that itdoes not create anuisance;
(6)refuse bins are -(a)cleaned regularly; and
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 (b)disinfected whenever necessary and whenever an inspector requires it to bedone;
(7)waste water on the food premises is disposed of to the satisfaction of the relevantlocal authority:
(8)the food premises and any land used in connection with the handling of food andall facilities, freight compartments of vehicles and containers are kept clean andfree from unnecessary materials, goods or items that do not form an integral partof the operation and that have a negative effect on the general hygiene of the foodpremises:
(9)a person handling non -prepacked food does not wear jewellery, other items oradornment that may come into contact with the food, unless it is suitably covered;
(10) an animal, subject to the provisions of any law, is not kept or permitted in a roomor area where food is handled, except that-(a)a guide or service dog accompanying a person with a disability may bepermitted in the sales or serving area of the food premises;(b)fish,molluscsorcrustaceans may bekeptaliveuntilpreparedforconsumption:
(11)a condition. act or omission that may contaminate food does not arise or is notperformed or permitted on the food premises;
(12)persons under his or her control, who handle food, at all times meet the standardsand requirements and execute the duties prescribed by regulations 9 and 11,respectively;
(13)an area in which food is handled is not used for -(a)sleeping purposes:.(b)washing. cleaning or ironing of clothing or similar laundry;(c)any other purpose or in any manner that may contaminate the food thereinor thereon;
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 (14)a food handler does not touch ready -to- consume non -prepacked food with his orher bare hands, unless itis unavoidable for preparation purposes, in which casethe food must be handled in accordance with good manufacturing practice;
(15)the reporting of diseases and conditions contemplated in regulation 11(2)(b) areproperly recorded and kept for perusal by an inspector.
(16)despite subregulations 10(1) and 10(15) and subject to subregulationl0(2) and thebest available method. there is compliance with these Regulations through thekeeping of appropriate records, but records applicable to processing, productionand distribution must be kept and retained for a period of at least 6 months afterthe shelf -life of the product;
(17)foodstuff manufactured, kept or sold from the premises contemplated in regulation3(1), complies inall respects to the provisions of the Act and the regulationspromulgated there -under, including the labeling thereof:
(18)despite the provisions of subregulation 10(17); a traceability system is maintainedaccording to the best available method and a recall procedure is in place and anyincident requiring recall activation is reported to the local inspector and theNational Directorate: Food Control.
DUTIES OF A FOOD HANDLER
11. (1)Food, a facility or a container must not be handled by a person-(a)whose hands or clothes are not clean;(b)whose fingernails are not short, trimmed, clean and free from anyadornment:(c)who has not washed his or her hands thoroughly with soap and water orcleaned 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;(iii)after every visit to a latrine or urinal;(iv)every time he or she has blown his or her nose or after his or herhands have been in contact with perspiration or with his or her hair,nose or mouth:(v)after handling a handkerchief, money or a refuse container or refuse;
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 (vi)after handling raw vegetables, fruit. eggs, meat or fish and beforehandling ready -to -use food:(vii)after he or she has smoked or used tobacco in any form or on return tothe food premises:(viii)after handling a non -prepacked foodstuff classified as a commonallergen where the contamination can result in the cross contaminationof other food not associated with common allergens; or(ix)after his or her hands have become soiled or contaminated for anyother reason.
(2)Food. a facility or a container may not be handled by a person -(a)who has on his or her body a suppurating abscess or a sore, a cut or anabrasion,including other infectedskinlesions,unless covered with amoisture proof dressing which is firmly secured to prevent contamination ofthe food:(b)(i) who has reported or who is suspected of suffering from or being a carrierof a disease or condition inits contagious stage likely to be transmittedthrough food. which includes jaundice, diarrhoea. vomiting, fever, sore throatwith fever and discharges from the ear, eye or nose:(ii) a person referred to in subparagraph (i) may only resume handling food,a facility or a container if the person submits a certificate by a medicalpractitioner stating that the person is fit to handle food;(c)whose hands or clothing are not clean.
(3)A person may not-(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 is handling non -prepacked food or while he or she is in an area where the food is handled:(c)handle non -prepacked food in a manner that brings it into contact with anyexposed part of his or her body, excluding his or her hands;(d)lick his or her fingers when he or she is handling non -prepacked food ormaterial for the wrapping of food;(e)cough or sneeze over non -prepacked food or food containers or facilities;(f)spit on whetstones or bring meat skewers, labels, equipment, or any otherobject used in the handling of food or any part of his or her hands intocontact with his or her mouth, or inflate sausage casings, bags or otherwrappings by mouth or in any other manner that may contaminate the food;
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 (g)walk. stand. sit or lie on food or on non- hermetically sealed containerscontainingfood, on containers,on food -processing surfaces or otherfacilities:(h)use a hand washbasin for the cleaning of facilities: or(i)while he or she is handling food, perform any act other than those referred toabove, which may contaminate or spoil food.
STANDARDS AND REQUIREMENTS FOR THE HANDLING AND TRANSPORTATION OFMEAT AND MEAT PRODUCTS
12. (1)(a)A person may not, on food premises, handle meat derived from an animalslaughtered in contravention of the Meat Safety Act. 2000 (Act No. 40 of2000).(b)A person may not. on food premises, prepare, process, pack, keep, store, ordispose of the meat of an animal exempted from the provisions of section 7(1)of the Meat Safety Act, 2000, unless a notice that is clearly visible and legible
and that contains the following information or information to that effect, inletters at least 18 mm high, isdisplayed at the food premises: "Thesepremises have been used to handle meat that has been exempted from the
provisions of section 7(1) of the Meat Safety Act, 2000 (Act No. 40 of 2000) ".
(2)Subject to the Meat Safety Act, 2000, an animal may only be killed, bled.eviscerated, skinned or dressed on food premises in a room used specifically andexclusively for that purpose and in accordance with good manufacturing practice if-
(3)(a)(b)no further handling or processing of the carcass takes place in that room;the carcass and products derived from the carcass do not come into direct
contact with other meat that complies with the Meat Safety Act, 2000.
An unskinned carcass may not be so handled that the skin thereof comes into
contact with other food on food premises or so that the meat of the carcass iscontaminated or spoiled.
(4)The following conditions apply when a person transports meat and meat products:
(a) A person may only transport meat and meat products in a suitable vehiclewhich -(i)is provided for the exclusive use of the transportation and delivery ofmeat or meat products;
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 (ii)is kept at all times in a clean condition; and(iii)is further so maintained that the meat and meat products transported ordelivered therein, are not contaminated by flies, dust, filth, impurity orany other injurious matter or thing:(b)the compartment of a vehicle used for the transportation of meat and meatproducts from an abattoir to a food premises where the meat and meatproducts are to be processed further, or to be sold to the public, must be linedwith a suitable impervious jointless material which must be capable of beingcleaned and where necessary disinfected easily, and must further be socontrived that-(i)the carcass or parts thereof must hang from a crossbeam with stainlesssteel hooks fitted at such a height that, if suspended there from, no partof a carcass touches the floor of the vehicle;(ii)meat is at all times properly protected from dust and flies;(c)the vehicle used to transport stored meat and meat products from one foodpremises toanother.must comply withtherequirementssetoutinparagraph(b);(d)no tarpaulins or cloths are allowed in or on the vehicle;vehicle mustfurnishedaofmaterial with a tight- fitting lid. in which meat products of animals slaughteredat the abattoir may be transported;(f)the box as well as the body of the vehicle and associated parts must be cleanwhen meat is loaded therein:(g)when the meat has been delivered, the box as well as the interior surfaces ofthe body of the vehicle and associated parts must be washed thoroughly toremove impurities,ifnecessary with hot water, soap or detergent andthereafter disinfected wherenecessary: and(h)no uncleaned or unscraped offal, hides or related products, other food ormaterial that can contaminate the interior surfaces of the body of a vehicle areto be transported in any vehicle used exclusively for the transportation ofmeat and meat products
Despite the provisions of subregulation (4). the best available method must applywhen a single use vehicle is not available or ifit is impracticable to use a singleuse vehicle to transport small quantities of meat and meat products.
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 STANDARDS AND REQUIREMENTS FOR THE TRANSPORTOF FOOD
13(1)A person may not transport food, including unprocessed agricultural crops, on orin any part of a vehicle-(a)unless that part of a vehicle is clean and has been cleaned to such anextent that chemical. physical or microbiological contamination of the foodis prevented:(b)together with -(i)contaminated food or waste food;(ii)poison or any harmful substance;(iii)a live animal: or(iv)an object that may contaminate or spoil the food.
(2)Subject to subregulations (1) and (4), the freight compartment of a vehicle that isused for the transportation of food that is not packed or wrapped in liquid proofand dustproof sealed containers-(a)must have an interior surface made of an easy -to -clean and smooth, rustfree, non -toxic and non -absorbent material without open joints or seamsand, before the freight compartment, no squarecentimeter of the said surface must, upon analysis as contemplated inregulation 6(4)(b)(í), contain more than 100 viable micro -organisms;(b)must be dustproof:(c)must not be used simultaneously for the transport of persons or any otheritem that may contaminate the food.
(3)Despite any provision to the contrary contained in this regulation, non -prepackedfood may not be-(a)transported in such a manner that it comes into contact with the floor of avehicle, the floor covering of the vehicle or a surface of the vehicle thatcan be walked on or with anything else that may pollute the food; or(b)transported or carried in such a manner that the food may be spoiled orcontaminated in any way.
(4)Subregulations (2) and (3)(a) do not apply to the transport of game, fish,molluscs or crustaceans between the food premises and the place where theanimals are hunted or the place where the fish, molluscs or crustaceans arecaught or harvested but their transport must be by the best available method and
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 within a suitable time limit for transport as required by circumstances and withspecific reference to regulation 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 tothe local authority concerned for exemption from any of the provisions of theseRegulations. excluding exemption from the requirement for a certificateofacceptability.
(2)(a)Upon receipt of an application for exemption referred to in subregulation (1),a local authority must refer the application to an inspector without delay.(b)An exemption may not be granted unless the inspector has submitted areport to the local authority to the effect that he or she is satisfied that -(i)theprovisionfromwhichexemptionisrequestedimposesunreasonable requirements in the case in question; and(ii)the granting of the exemption does not or will not result in conditionsthat constitute a health hazard.
(3)An exemption referred to in this regulation-(a)is subject to the conditions listed by the local authority in the certificate ofacceptability or notice of exemption, as the case may be, and(b)may be withdrawn by the local authority on the grounds of an inspectionreport and a recommendation by an inspector to the effect that he or she isof the opinion that the exemption will result in conditions that constitute ahealth hazard.
(4)(a)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 food premises where, despite compliance with aprovision of these Regulations, a health hazard, which is not provided for inthese Regulations, exists.(b)The additional requirements must, subject to the principles of the bestavailable method and good manufacturing practice, be limited to theminimum necessary to remove the health hazard in question.
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 (5)The provisions of regulations 3(1) and 5 do not apply to the killing, bleeding orevisceration of an animal after the hunting thereof or of fish, molluscs orcrustaceans after the catching or harvesting thereof and the packing, storage,display. sale or transport of unprocessed agricultural crops, provided that -(a)the principles of the best available method and good agricultural andmanufacturing practice apply:(b)the provisions of other applicable legislation, where relevant, apply;(c)unprocessed agricultural crops are not offered for sale at local authoritymarkets:(d)in the event that conditions prevail that constitute a health hazard, aninspector must-(i)subject to regulations made in terms of section 15 of the Act relatingto inspections and investigations in respect of the handling of food,order that any condition that led to or could lead to such or any otherhealthhazard,be correctedorthatanyprovisionoftheseRegulations be complied with; or(ii)prohibit the continued use of the food premises for the packing,storage, display, sale or transport of any of the afore -mentionedfood, and the provisions of regulation 4(2) to (4) must, in the samemanner, apply to the prohibition.
(6)The provisions of regulation 3(1) do not apply to-(a)a vehicle, used by the person in charge of a food premises, to transport,display or serve prepacked food derived from the food premises oncondition that a certified copy of the certificate of acceptability issued to theperson in charge is present in the vehicle; and(b)a private residence where food is handled for the purpose of making itavailable. without compensation, to a church, educational or amateursports organisation or a registered welfare or fund -raising organisation forsale but the person in charge of that organisation, who receives the food,must keep a record of the type of food and the address of the privateresidence where the food was handled, for a period of at least 30 daysafter receipt of the food.
(7)These Regulations do not apply to a private household which handles food forconsumption by the household or, without compensation, by any other person.
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 OFFENCES
15. A person who contravenes a provision of these Regulations, or allows a contravention ofthese Regulations to take place, is guilty of an offence and is, on conviction. liable to apenalty provided for in section 18(1) of the Act.
COMMENCEMENT
16. These Regulations come into operation on the date of the publication of the finalRegulations, with the exception of regulations 3(11)(b). 6(7) and 10(1)(a), which willcome intooperation twelve (12) months after the date of publicationof theseRegulations.
REPEAL OF REGULATIONS
17. The regulations published in Government Notice No. 962 of 23 November 2012,Government Notice No 2064 of 2 November 1973 and Government Notice No R. 180of 10 February 1967 are hereby repealed.
DR,1A MOTSOALEDI, MPMINISTERF HEALTHDITE:
I\
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 ANNEXURE A[Regulation 3(2)]APPLICATION FOR A CERTIFICATE OF ACCEPTABILITY OFFOOD PREMISESA. PERSON IN CHARGEDetails of the person in whose name the certificate of acceptability must be issued.SurnameFirst namesI.D. / Passport Number
Postal addressResidential addressCopy of RSA identification document attachedCopy of Valid Passport attached, if applicable.Copy of Resident documentation attached, if an Immigrant.Copyofthe Company /CloseCorporationRegistration Certificate indicating all Directors /members and addresses attached, if applicable.
Tel. No.: BusinessTel. No.: ResidentialCell noE -mail
B. PARTICULARS FOR FOOD PREMISES / OWNER OF VEHICLEName ofPremisesName (if any)Physical Address (Food Premises) Building Name(if applicable)Shop Number(if applicable)Floor Level(if applicable)Street Name and Number
SuburbErf Number (if applicable) Postal Address (Food Premises)Physical Address (In the case of a business solely in the business of transporting perishablefood on behalf of someone else)Postal Address (In the case of a business solelyin the business of transporting perishable foodonbehalf of someone else)Vehicle(s) to be used for the transporting ofPerishable / Prepacked Foodstuffs [Regulation 3(1)(a) and 14 (6) (a)]Registration NumberRegistration NumberType of food premises (e.g buildingvehicle,stall) [Regulation 3 (1)(a)]Webpage, if applicableGPS Coordinates, if availableIf the following are not situated on the food premises, note the address or describe the location thereof:Sanitary (latrine) facilitiesCleaning facilities (wash -basins for facilities)Hand -washing facilitiesStorage facilities for food /facilitiesPreparation premisesErf No.Address
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 C. FOOD CATEGORYList and describe the food items or the nature or type of food involved.
D. QUANTITIES OF FOOD TO BE HANDLEDIndicate envisaged production output or number of persons to be catered for.
E. NATURE OF HANDLINGList and describe what your activities will entail (e.g preparation or packing and processing).
F. STAFFNumber of persons employed or to be employed.Males Females Total 1G. PARTICULARS OF EXEMPTION BEING APPLIED FOR [Regulation 14(1)]
H. PLAN OF PREMISES[Where applicable]Attach to this application. a lay out plan of the premises, drawn on scale 1:50, which indicates the designationof the various areas and position of all equipment.
I.PARTICULARS OF APPLICANT (if not also the person in charge)NameCapacity(e.g.owner,managingdirector,manager)I.D. / Passport NumberCopy of RSA identification Document attached.Copy of Valid Passport attached, if applicableCopy of Resident documentation attached, if an Immigrant.Copy ofthe Company /CloseCorporationRegistrationCertificate indicating all Directors /members and addressesattached, if applicable.Postal address
Residential addressTel no: BusinessCell Number
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 J. DECLARATIONI declare that the abovementioned information is correct.I understand that it is my legal responsibility and liability to ensure that this premises complies with all other legislation. and undertake to comply with this undertaking. [Regulation 3(5)(c)).The evaluation and the issuing of the Certificate of Acceptability are done, as the business was presented to the Environmental Health Practitioner.Should conditions change as set out in Regulations 3 (5) - (10),I am bound to re -apply for the premises to be re- evaluated for acceptability under these Regulations.
Date of application:
Signature of person in charge:Signature of owner (if not person in charge)
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 ANNEXURE B[Regulation 3(5)(a)(i)]CERTIFICATE OF ACCEPTABILITY OF FOOD PREMISESThis certificate is not transferable from premises to premises
A.LOCAL AUTHORITY:CERTIFICATE NO:NAME:TEL. NO:OFFICIAL DATE STAMP
FOOD P REMISESName (if any)Address: (Location or trading area, stand no orvehicle registration No.).Address where food is processed:PERSON IN CHARGEName:I.D. / Passport NumberVEHICLE(S) TRANSPORTING PERISHABLE FOOD/ PREPACKED FOOD [Regulation 3(1)(a) and 14(6)(a)]Name of company (if any)Name of owner / person in chargePhysical Address: (Location or trading area, stand no.):Areas where food is to be transported:Vehicle 1 - Registration numberVehicle 2 - Registration numberVehicle 3 - Registration numberNATURE OF HANDLINGList and describe what the activities will entail (e.g preparation or packing and processing).
CERTIFICATION AND RESTRICTION
Itis hereby certified that the above -mentioned food premises comply with the provisions of regulations5and6madebyGovernmentNoticeNo.ofinrespectof(the handling of food as specified in the application).
Restrictions, conditions or stipulations in terms of regulation 3(1)(b):
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 G.SIGNATURE OF INSPECTORName of InspectorOfficial DesignationSignature:Date
H.APPROVED BY: DESIGNATED LOCAL AUTHORITY OFFICIALName of Designated Local Authority Official:Official Designation:Signature:Date
I.ENDORSEMENTS /EXEMPTIONS - In terms of regulation 14 (1)Endorsements / Exemptions DateSignature of Inspector
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 ANNEXURE C[Regulation 4(2)](Health authority's letterhead and contact details)
PROHIBITION ORDERADDRESS OF PREMISES.PERSON IN CHARGE:POSTAL ADDRESS:NAME OF INSPECTOR:DATE OF INSPECTION:
1.Itis hereby instructed that the following condition(s) existing on the above -mentioned food premises be rectified immediately, or by the following date(a)(b)(c)(d)(e)2. The reason(s) for the prohibition:
3. The Certificate of Acceptability may not be displayed until such time the prohibition has been removed4. The prohibition will in writing be removed by a local authority as soon as the reason(s) for the prohibition has(have) been removed and provided that the inspector is satisfied that the reason(s) for the prohibition is (are) not likely to recur.5. No person shall perform any act that is contrary to this prohibition. Any person performing an act contrary to this prohibition order will be guilty of an offence and liable for prosecution.
SIGNATURE OF INSPECTOR:
TIME:
DATE:
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 ANNEXURE D[Regulation 5(3)(d)(i)]SANITARY CONVENIENCESPopulation:The number of staff membersand the maximum number ofcustomers for whom provisionis made to consume food onany premises at any one timeNumber of sanitary conveniences to be installed in relation tothe population as given in the first column
For a population up to
15ToiletsMenUrinals
1130 12609012023Handwashbasins
12345For a population in excess of 120add 1toilet.1urinal and 1 handwashbasin for every 100 persons3356WomenToiletsHandwashbasins
23579Forapopulation inexcessof120 add 1toilet.forevery 50persons12345Forapopulation inexcess of 120add 1handwashbasin, forevery 100persons
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 ANNEXURE E[Regulations 6(7)(j) / 8(4)(a)(i) / 8(6)(e)]FOOD TEMPERATURESColumn 1Category Column 2Type of food Column 3Required core temperature offood products that are stored,transported or displayed for sale Frozen productsIce cream and sorbet, excludingsorbet which is used for soft servepurposesandfrozenfishandfishery products> -18 °C
Any other food which is marketedas a frozen product> -12 °C
Chilled 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 productsAnyperishablefoodnotkeptfrozen or chilled >+ 60 °C
This gazette is also available free online at www.gpwonline.co.za38  No. 41730  GOVERNMENT G AZETTE, 22 JUNE 2018
Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 ANNEXURE F[Regulation 6(8)]CLEANING OF BUTCHERY EQUIPMENT
a)BandsawClean the bandsaw properly at least once a day using the National Regulator for CompulsorySpecification's (NRCS) registered 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 tableRemove T bolt and clean threadClean 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 NRCS registered detergents and disinfectants.Using a pair of safety cleaning gloves. dis- assemble cradle assembly by removing the strippersfirst and then both blade assembliesRinse 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 usinga brush_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 partsRinse 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 removingand destroying undesirable substances and organisms which may have a harmful effect on theconsumer or the products.
This gazette is also available free online at www.gpwonline.co.za STAATSKOERANT, 22 JUNIE 201 8 No. 41730   39
Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 FillerClean the filler properly at least once a day using NRCS registered detergents and disinfectants.Dismantle the filler and remove all attachments.Where applicable, remove the chamber / barrel daily to wash the piston.Remove the O -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 and allparts.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 all parts.Rinse with clean water.Where applicable, remove piston and O -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 wellDirty nozzles will contaminate fresh product.
d)MincerClean the mincer properly at least once a day using NRCS registered detergents and disinfectants.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 machineUse 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 seating areaon the grinder ring so that it fits perfectlyClean 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 the aboveparts 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 the day.using NRCS registered detergents and disinfectants.
-Use hot water at 40 - 60 deg C together with detergent to wash and scrub the vacuum machine.Mix a solution of hot water and disinfectant and wash vacuum machine and all parts.Remove trays and wash and sanitizeClean 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.
This gazette is also available free online at www.gpwonline.co.za40  No. 41730  GOVERNMENT G AZETTE, 22 JUNE 2018
Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 ANNEXURE G[Regulation 8(7)]CODE OF PRACTICE FOR MEASURING TEMPERATURES OF FOODInforming the person in charge or person responsibleThe inspector must 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 and mustexplain to him or her all the procedures contained in this code.Precautionary measures
(1)All procedures must be carried out as far as is practicable in a manner that is aseptic andfree from chemical pollutants
(2)In the case of prepacked food. and if itis necessary, the inspector must 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 operation mustremove the packaging at his or her own risk.
(3)The temperature of food must as far as is practicable be measured without removing thefood 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 for at least one minute the stem / probe of a thermometer (hereinafter referred to asthe "stem / probe ") between two or more food packages or. in the case of a single foodpackage. on the outer surface of the package.
(2)If the temperature reading is not in compliance with the core temperatures specified inAnnexure E to these Regulations or if the inspector has any doubts regarding thetemperature of the food inside the package, the surface or core temperature of the food maybe measured to determine the actual temperature.Core temperature
(3)If the food product is frozen a hole must be drilled in the food up to the estimated core of thefood product with a sterilized stainless steel bit with an external measurement of about4mm. The sterilized stem / probe must be inserted into the hole up to the estimated centerof the product and a reading must be taken after two minutes. In the case of a heated,chilled or unchilled product, the sterilized stem / probe must be inserted up to the estimated
This gazette is also available free online at www.gpwonline.co.za STAATSKOERANT, 22 JUNIE 201 8 No. 41730   41
Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998