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 8: Post-Harvest Treatment, Loading and Carrying Instructions

Part A: Post-Harvest Treatment and Handling of Specific Perishable Products

47. Deep frozen products

 

(1) Dual loading points for loose fish are not permitted, and all loose fish consignments must be consolidated for loading at a single loading point. In the case of fish packed in cartons, the Board may permit dual loading points subject to the following:
(a) The exporter or cold chain service provider has consented to dual loading points.
(b) The fish has been pre-cooled to a uniform temperature of minus 23°C or colder.
(c) The loading of the fish must take place without any delays.
(d) The container must be loaded immediately on arrival at the second load point.
(e) The container must be plugged into the electrical supply immediately on arrival at the port terminal.

 

(2) Where loose fish is loaded from the quayside—
(a) the quay area must be hosed down with water prior to loading;
(b) no sorting may take place during the loading process;
(c) direct wind into the container must be avoided, and it is preferable that loading should take place through an open top container;
(d) the fish are to be discharged onto clean plastic sheeting, prior to loading the fish into a container;
(e) exposure of the fish to direct sunlight is to be avoided, and no loading is to take place during rainy conditions;
(f) the loading process must be uninterrupted, delays avoided and container doors closed immediately upon the completion of the loading process;
(g) at no stage may the temperature of the fish in the container be warmer than minus 20°C;
(h) loading must be completed within four hours;
(i) the exporter or service provider must arrange for the immediate removal of a full container upon the completion of the loading; and
(j) a maximum period of two hours is permitted for loading before re-cooling must be recommenced.

 

(3) When stowing frozen perishable product packed in cartons, the cartons must always be block stacked and protected from heat penetration from the outside.

 

(4) Frozen perishable product must be stored and transported at minus 18°C or colder at all times, or as otherwise specified in these regulations.

 

(5) Prior to the commencement of loading into the mode of transport, frozen perishable product must be at or colder than the specified carrying temperature, with a temperature not exceeding 6,0°C below the set point temperature. Where perishable product is booked at minus 18°C and the product temperature at the time of loading is colder than minus 24°C, the container set point shall be reset at the loading point to the actual temperature. All documentation must be amended to reflect the new temperature setting.

 

(6) A temperature increase of not exceeding 3.0°C (i.e. up to a maximum temperature of minus 15°C) is permitted for a short period during the loading and transfer of the product from the cold storage facility into the transport unit. The temperature must be reduced or re-cooled to minus 18°C or colder as quickly as is possible. A tolerance of not in excess of 3.0°C will be permitted during the loading process.

 

(7) The standard maximum cumulative TTT of 12 hours must be applied to ensure minimum quality loss and condensation.

 

(8) If marine products have been permitted to become warmer than minus 12°C during or after loading, then an authorized analytical laboratory (acceptable to the Board) shall be requested to carry out a re-inspection.

 

(9) Marine products that are to be shipped at a temperature of minus 20°C or colder are marine products, including but not limited to abalone, crayfish, crustaceans, lobster, shell fish and mussels, calamari and squid.