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 10: Stowage and TransitPart A: Specialised Refrigerated Vessels84. Stowage under ventilated conditions: ventainers and fantainers |
| (1) | Perishable products such as potatoes, onions, garlic and citrus fruit may, with the prior consent of the Board, be carried unrefrigerated in well-ventilated general perishable product spaces or in containers, for short voyages. |
| (2) | Perishable product requirements may change in any particular season (including changes occasioned by climatic conditions), that may require that some perishable products are not shipped ventilated. |
| (3) | Perishable product that may be shipped ventilated, with the approval of the Board include early season citrus fruit, onions, potatoes, certain pumpkin varieties, oiled eggs and dried fish, and such further perishable products as may be stipulated from time to time by the Board. |
| (4) | The Board may permit certain combined shipments of different types of perishable products, but will decline approval where there is a risk of cross-taint. |
| (5) | The Board may determine special procedures for combined shipping that may inter alia include— |
| (a) | requiring a shipping line (cold chain service provider) accepting a booking for the stowage of ventilated containers containing onions, to adhere to the Board’s special carrying instructions; |
| (b) | onions shall be packed in woven (knitted) bags on pallets at the time of loading; and |
| (c) | tarpaulins or awnings shall be employed to avoid exposure of the perishable product to the elements. |
| (6) | The Board’s procedures for the handling, loading, transport, and pre-shipment storage shall be adhered to at all times. |
| (7) | Exporters and cold chain service providers shall consult with the Board prior to loading, in order to finalise the optimum procedure for the particular type of equipment to be used. |
| (8) | The Board will only accept a booking for an open door container if the duration of the sea voyage does not exceed 10 days. The Board may consider an additional maximum period of three days for certain perishable product, taking into consideration the packing material, packaging methods, season and destination. |
| (9) | The following procedures shall apply to the loading of ventilated containers: |
| (a) | The containers shall be loaded so as to ensure adequate fresh air ventilation throughout the total load. |
| (b) | All perishable product shall be inspected by the Board and shall meet the quality standards and requirements as prescribed under section 4(3)(a)(ii) of the APS Act. |
| (c) | The perishable product shall be palletised or, if loaded break bulk, a layer of pallets shall be packed on the floor, and forklift openings are to run lengthways so as to ensure unobstructed air plenum to the bulkhead. |
| (d) | Dunnage of at least 100mm may be used instead of pallets; unobstructed air passages shall be provided lengthwise (door to the bulkhead); and dunnage may also be used in openings between pallets on the floor. |
| (e) | Wooden pallets (at least two) shall be stacked vertically against the bulkhead, so as to ensure vertical movement of air from the floor to the ceiling. |
| (f) | A horizontal layer of wooden pallets more or less in the middle of the perishable product load is strongly recommended to ensure fresh air circulation and to avoid heat build-up in the centre of the load. The pallets must be placed in the same direction as the air flow. |
| (g) | Onions and potatoes shall be loaded with flat dunnage between the different layers of bags, and potatoes shall be packed in woven bags or paper (and whichever is applicable) if the total time in the container exceeds 10 days. |
| (h) | An opening of at least 200mm shall be left between the top of the perishable product and the ceiling, this air accumulation plenum being important in creating a chimney effect assisting with vertical air movement. |
| (i) | The maximum load limit shall not be exceeded so as to avoid accidents or rejection at the point of crane handling. |
| (10) | All containers packed prior to arrival of the vessel shall be kept under cover with doors open, and provision shall be made for maximum fresh air circulation in the storage space to minimise condensation on the perishable product. |
| (11) | Perishable product must be well protected at all times and sufficient fresh air ventilation applied during the storage, handling, transport, and shipping of open door and flat rack containers. |
| (12) | The Board may stipulate that certain perishable products, such as potatoes, shall not be stowed in the same place as onions, nor in a place containing tea, tobacco or similar tainting commodities. |
| (13) | A daily record shall be kept by the cold chain service provider (shipping line) of temperatures in the hold of the vessel and of the times of fan operation. |
| (14) | The Board shall provide carrying instructions to the cold chain service provider (shipping line) prior to sailing. |
