Acts Online
GT Shield

Perishable Products Export Control Act, 1983 (Act No. 9 of 1983)

Regulations

Regulations relating to the Export of Perishable Products, 2025 - effective July 2025

Chapter 7: Certification of Equipment, Handling and Storage Facilities and Modes of Transport

Part B: Cold Storage Facilities

31. Requirements for cold storage facilities

 

(1) All spaces to be used for the storage or transport of perishable products intended for export shall—
(a) be clean and free from any foreign odours or taints or any material that may cause an odour or taint contamination of the perishable product;
(b) maintain the temperature applicable to the perishable product specification in the Schedule;
(c) maintain an average RH applicable to the perishable product specification in the Schedule; and
(d) be subject to verification of compliance at the request of a representative of the Board.

 

(2) The area surrounding the exterior of a cold storage facility shall be free from excessive dirt, dust and standing water, and easy access shall at all times be afforded to the facility.

 

(3) The doors of all cold storage facilities shall—
(a) open easily from the inside, even when the door is locked from the outside;
(b) be fitted with an appropriate safety device, so that if the door is locked from the outside, then the door shall be capable of being opened with ease from the inside by means of a handle, lever or other means;
(c) seal properly and operate without the need for the exertion of excessive force;
(d) not be warped, deformed or damaged in any way; and
(e) be fitted with a curtain (plastic strips or functional air curtain) to the inside and/or outside of the door openings, except that where the cold storage facility opens into an airlock area, in which instance such a curtain shall not be essential.

 

(4) All materials used to cover perishable product whilst in storage, during cooling and or pre-cooling, shall be clean, dry, odourless and undamaged.

 

(5) All cold storage facilities shall—
(a) at all times be clean, free from rust and in a hygienic state;
(b) when used for the storage of chilled perishable product, have a control thermostat sensor installed in the delivery air stream;
(c) when containing fruit that has passed phytosanitary inspection for a particular destination, ensure that such fruit is stored at least one meter away from any other fruit that has been passed for another destination;
(d) control temperature through the use of either a thermostat or a pressure switch or similar suitable device;
(e) when used for the storage of frozen perishable product, be equipped with a control thermostat sensor installed in the return air stream;
(f) be equipped with automatic tamper proof temperature recorders for recording DAT for chilled perishable product and RAT for deep frozen perishable product, and with product temperature monitoring sensors;
(g) be fitted with insulation that is appropriate for perishable product (of the correct thickness and type and which is dry, undamaged and properly sealed) in order to form an efficient temperature barrier, and such insulation shall be protected by a water vapour barrier (cladding);
(h) be fitted with evaporator coils with a drip tray, and drain pipes shall be fitted with water traps;
(i) ensure that evaporator drip trays and drainpipes are fitted with a heating system, to prevent defrost water from freezing;
(j) be equipped with sufficient lighting, which must also be sufficient to enable a Board representative to read devices and evaluate the perishable product;
(k) have an adequate pest control system in place;
(l) implement measures to prevent the entry of birds into the facility;
(m) not make use of diesel forklifts inside the cold storage facility or for the loading of containers;
(n) not make use of gas forklifts without scrubbers or purifiers inside a cold storage facility, airlock and/or for the loading of containers. The Board representative shall, on request, be provided with verification of scrubbers or purifiers;
(o) when storing perishable product for cold treatment consignments, maintain accurate records of DAT as well as product temperature readings;
(p) when storing perishable product other than cold treatment consignments, maintain accurate records of DAT; and
(q) when storing perishable product for deep frozen storage, maintain accurate records of DAT and RAT.

 

(6) All temperature sensors in cold storage facilities utilized for the storage or cold treatment of perishable product shall be calibrated annually by an accredited cold chain service provider acceptable to the Board, which calibration shall be undertaken on such dates as may be required by the Board from time to time.

 

(7) The following requirements are applicable to all cold storage facilities equipped with product temperature monitoring sensors:
(a) Every forced air cooling tunnel within a cold room shall be equipped with a minimum of two product temperature sensors on the inside of the tunnel.
(b) Every forced air cooling tunnel shall be equipped with at least one product temperature sensor on the outside of the tunnel.
(c) Where pallets are stacked three high, four product temperature sensors are required on the inside of each tunnel.
(d) Product temperature sensor cables shall be long enough to reach the furthest point of the tunnel.
(e) Where more than three forced air cooling tunnels are situated in a single cold room, there shall be at least one product temperature sensor inserted in the face/outer side for every three tunnels.
(f) Each cold room or force air cooling tunnel shall be equipped with a minimum of one air temperature sensor recoding DAT and one air sensor temperature recording RAT.
(g) All temperature sensors must be marked correctly and correspond to the electronic monitoring system. The recommended sensor specification probe shall be made from surgical steel with a sheath length of a maximum of 50mm and thickness of a maximum of 2.3mm.

 

(8) Every cold storage facility shall maintain temperature records that are automatically recorded hourly in either electronic or mechanical format.

 

(9) No operation shall result in an increase in the protocol temperature of a perishable product.

 

(10) Perishable product stored in any given space or any certified cold storage facility shall not exceed the total design refrigeration capacity of such space or cold storage facility.