Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972RegulationsRegulations Governing General Hygiene Requirements for Food Premises and the Transport of Food6. Standards and requirements for facilities on food premises |
| (1) | The surface of any 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 shall be made of smooth, rust-proof, non-toxic and non-absorbent material that is free of open joints or seams: Provided that wooden chopping blocks, cutting boards and utensils shall not be prohibited providing such items are kept in such a condition that dirt does not accumulate thereon or therein and maintained as such. |
| (2) | No surface referred to in Subregulation (1) and no crockery, cutlery, utensils, basins or any other such facilities shall be used for the handling of food if they are not clean or if they are chipped, split or cracked. |
| (3) | Any utensil or item which is suitable for single use only— |
| (a) | shall be stored in a dust-free container until used; and |
| (c) | shall not be used more than once. |
| (4) | A surface referred to in Subregulation (1) and a facility referred to in Subregulation (2) shall be— |
| (a) | cleaned and washed before food come into direct contact with it for the first time during each work shift; and |
| (b) | cleaned and washed, as and when necessary, during and/or immediately after the handling of food, so that contamination of the food that comes into contact with any such surface or facility is prevented, and any such surface or facility shall, before food comes into direct contact therewith, contain— |
| (i) | no 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) | no remains of cleaning materials or disinfectants which may contaminate the food. |
(5)
| (a) | Every chilling and freezer facility used for the storage , display or transport of perishable food shall be provided with a thermometer which at all times shall reflect the degree of chilling of the refrigeration area of such facility and which shall be in such a condition and positioned so that an accurate reading may be taken unhampered. |
| (b) | Every heating apparatus or facility used for the storage, display or transport or heated perishable food shall be provided with a thermometer which at all times shall reflect the degree of heating of the heating area concerned and which shall be in such a condition and positioned so that an accurate reading may be taken unhampered. |
| (6) | All equipment and apparatus used for heat treatment of milk, shall 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 shall have flow-regulating and flow-averting valves by which milk not subjected to heat treatment is automatically redirected to the balance tank. |