Adult Basic Education and Training Act, 2000
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 B: Carrying Temperature Regimes for all Perishable Products53. Specification of carrying temperatures |
| (1) | Perishable product shall be conveyed at the carrying temperature regime as prescribed in the tables set out in the Schedule. The specified carrying temperature refers to DAT, and is also the set point of the thermostat control. |
| (2) | Unless otherwise specified, the prescribed DAT shall be maintained and may not deviate by more than 0.5˚C in either direction. |
| (3) | It shall be the responsibility of the exporter or cold chain service provider to select a carrying temperature regime as identified by way of the Regime Code applicable thereto as set out in the Schedule to these regulations, for a particular consignment of a perishable product. |
| (4) | The exporter or cold chain service provider selecting an appropriate carrying temperature regime and Regime Code shall have regard, inter alia, to the identity of the perishable product, the quality thereof and the destination. |
| (5) | The exporter or cold chain service provider (as the case may be) shall notify the Board electronically of the selected Regime Code. |
| (6) | The final carrying temperature instruction letter issued by the Board to the Master of the vessel (representative of the cold chain service provider) shall be carefully checked by the Master against the reefer Manifest and/or stowage plan as specified in the Schedule to these regulations. Any deviations from the said temperatures shall be immediately brought to the notice of the Board by the exporter and/or cold chain service provider. |
| (7) | The Board shall not be liable to any person for any loss and damage sustained to any perishable product whatsoever as a consequence of the selection by an exporter or cold chain service provider of an incorrect or inappropriate carrying temperature, recipe or Regime Code. |
