Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972)RegulationsRegulations Governing General Hygiene Requirements for Food Premises, the Transport of Food and Related Matters6. Standards and requirements for facilities on food premises |
| (1) | The surface of a table, counter or working surface on which unwrapped food is handled and any equipment, utensil or basin or any other surface which comes into direct contact with food, must be made of smooth, rust-proof, non-toxic and non-absorbent material that is free of open joints or seams but wooden chopping blocks, cutting boards and utensils are not prohibited if such items are kept in such a condition that dirt does not accumulate thereon or therein and are maintained as such. |
| (2) | A surface referred to in subregulation (1) and crockery, cutlery, utensils, basins or any other such items or facilities, must not be used for the handling of food if they are not clean or if they are chipped, split or cracked. |
| (3) | A utensil or item which is suitable for single use only— |
| (a) | must be stored under clean and hygienic conditions until used; and |
| (b) | must not be used more than once. |
| (4) | A surface referred to in subregulation (1) and an item referred to in subregulation (2) must be— |
| (a) | cleaned and washed before food comes into direct contact with it for the first time; and |
| (b) | cleaned and washed, as and when necessary, during or immediately after the processing of food, so that contamination of the food that comes into contact with any such surface or item is prevented, and any such surface or item must not, before food comes into direct contact with it, contain— |
| (i) | more than 100 viable micro-organisms per cm2 upon analysis, conducted in accordance with acknowledged scientific microbiological methods of analysis, of a sample taken in accordance with the swab technique prescribed in the Efficacy of Cleaning Plant, Equipment and Utensils - SANS 5763; and |
| (ii) | the remains of cleaning materials or disinfectants which may contaminate the food. |
| (5) |
| (a) | A chilling and freezer facility used for the storage, display or transport of perishable food must be provided with a thermometer which at all times must reflect the degree of chilling of the refrigeration area of such facility and which must be in such a condition and positioned so that an accurate reading may be taken unhampered. |
| (b) | A heating apparatus or facility used for the storage, display or transport of heated perishable food must be provided with a thermometer which at all times must reflect the degree of heating of the heating area concerned and which must be in such a condition and positioned so that an accurate reading may be taken unhampered. |
| (c) | Despite the above, temperature monitoring may be done according to the best available method. |
| (6) | Equipment and apparatus used for the heat treatment of milk in a milk process facility, must be fitted with dial thermometers and thermostats accurate to 0.5 degree Celsius (0.5°C) in respect of the entire given series of scales and, in addition to mechanical temperature and time regulators and alarms, such apparatus must have flow-regulating and flow-averting valves by which milk, not subjected to heat treatment, is automatically redirected to the balance tank. |
| (7) | Bulk milk tank equipment provided on a food premises for selling milk to the consumer in a container provided by the consumer or by the person in charge of the food premises, whichever the case may be, and filled on the premises, must— |
| (a) | consist of at least two tanks to make allowance for the alternate cleaning of the tanks, so that a new batch of milk is not added to a tank still containing milk from a previous batch; |
| (b) | not be made wholly or partly of copper, copper alloy or toxic material which can come into contact with the milk; |
| (c) | have a smooth finish free of open seems, cracks and rust stains and must be constructed with stainless steel or equivalent material in such a way that any surface that comes into contact with milk must be accessible for the purposes of proper washing and disinfection; |
| (d) | use pipes, valves, containers or any other equipment which comes into direct contact with the milk during the operation of the bulk tank facility, which is of a material and design that will enable proper washing, disinfection and storage; |
| (e) | have a drainage incline leading directly to the outlet point; |
| (f) | be fitted with an outlet pipe manufactured and fitted in such a way that liquid can drain out of the tank and the end of the outlet pipe must be screw-threaded and fitted with a screw cap permitting the end to be shut off; |
| (g) | be provided with an agitator of stainless steel or equivalent material capable of thoroughly mixing the contents of the tank; |
| (h) | be provided with a lid, where applicable, that closes and seals properly to protect the milk from insects, dust and other contaminants; |
| (i) | be fitted with a thermometer capable of measuring the temperature of the milk in the tank accurately to the nearest 1°C; |
| (j) | be equipped to cool the milk in the tank to 5°C or lower temperature within three hours after receiving it, and be capable of keeping such cooled milk at a temperature indicated in Annexure E to the Regulations; |
| (k) | be installed at a minimum distance of 0,5 meters from any roof, ceiling or wall; |
| (I) | be insulated in such a way that when no cooling takes place, the temperature of the milk in such a tank must not increase by more than 3°C in 12 hours if the surrounding temperature is 32°C and above; |
| (m) | not be used for any other purpose except the storage of milk. |
| (8) | The requirements applicable to the cleaning of butchery equipment provided on butchery premises, or on any other premises where it is used for the same purpose, must be complied with as set out in Annexure F. |
| (9) | Where equipment differs from that provided for in Annexure F, a documented cleaning procedure that demonstrates the dismantling of equipment to serve as part of ensuring cleaning efficacy, may be used. |