Conversion of South African Special Risks Insurance Association, 1998
R 385
Perishable Products Export Control Act, 1983 (Act No. 9 of 1983)RegulationsRegulations relating to the Export of Perishable Products, 2025 - effective July 2025Chapter 8: Post-Harvest Treatment, Loading and Carrying InstructionsPart A: Post-Harvest Treatment and Handling of Specific Perishable Products47. 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. |
