Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972

Regulations

Regulations Governing General Hygiene Requirements for Food Premises and the Transport of Food

7. Standards and requirements for food containers, appliances, bulk milk tanks and butchery equipment
Purchase cart Previous page Return to chapter overview Next page

 

(1)No person shall sell canned or hermetically sealed food in a container which—
(a)bulges at the flat or round sides or ends or one side of which bulges when the other side is pressed;
(b)is in any way blown or from which gas escapes from the lid or from any part thereof when it is opened or punctured, unless
(i)the container contains an aerated drink; or
(ii)gas has been used as a preservative;
(c)is so rusted, dented or damaged that it is liable to contaminate or spoil the food or that it leaks or has become unsealed;
(d)has a leak or had a leak that was resealed.

 

(2)Any container, or appliance used in connection with food shall be clean and of such composition or nature as not to yield, or be liable to yield, to its food contents, or to food with which it comes in contact, any unwholesome, injurious or toxic substance, or any other substance liable to contaminate or spoil the food in the container.

 

(3)Pre-packed food, depending on the type of food, shall be packed in a dustproof and liquid proof container that protects the product therein against contamination under normal handling conditions and shall be so packed, wrapped or sealed that the food cannot be removed from its container without the stopper or lid or similar seal being removed or without the wrapping, container or seal being damaged.

 

(4)Perishable food, excluding unprocessed agricultural crops and products that are not prepacked, except food for consumption as meals on food premises, shall, when served to the consumer, be packed in a container that protects the food therein against contamination.

 

(5)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 such premises, shall—
(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, or any copper alloy or any toxic material;
(c)have a smooth finish free of open seems, cracks and rust stains and constructed with such material and in such a way that any surface that comes into contact with milk shall 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 and 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 all liquid can drain out of such tank and the end of such outlet pipe shall be screw-threaded and fitted with a screw cap permitting such end to be shut off;
(g)be provided with a stainless steel agitator 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, dusts and other contaminants;
(i)be fitted with a thermometer capable of measuring the temperature of the milk in such tank accurately to the nearest 2°C;
(j)be equipped to cool the milk in such tank to 5°C or lower temperature within three hours after receiving it, and of keeping such cooled milk at a temperature indicated in Annexure E of 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 cooling takes place, the temperature of the milk in such a tank shall not increase by more than 3°C in 12 hours if the surrounding temperature is 32°C;
(m)not be used for any other purpose except the storage of milk.

 

(6)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, should be complied with as set out in Annexure F.