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

Annexures

Annexure G : Code of Practice for Measuring Temperatures of Food
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ANNEXURE G

[Regulation 8(7)]

 

CODE OF PRACTICE FOR MEASURING TEMPERATURES OF FOOD

 

1.Informing the person in charge or person responsible

 

The inspector shall inform the person in charge, or a person supervising the operation if the person in charge is not available, that he or she wishes to measure the temperatures of the food concerned and shall explain to him or her all the procedures contained in this code.

 

2.Precautionary measures

 

(1)All procedures shall be carried out as far as is practicable in a manner that is aseptic and free from chemical pollutants.

 

(2)In the case of prepacked food, and if it is necessary, the inspector shall remove the packaging in such a manner that the minimum and only the most reasonable essential damage is caused, or the person in charge or the person supervising the operation shall remove the packaging at his or her own risk.

 

(3)The temperature of food shall as far as is practicable be measured without removing the food from a chilling, freezing or heating facility.

 

3.Measurement of temperature

 

Prepacked food

 

(1)If the food is prepacked, the estimated temperature of the food may be measured by placing or at least one minute the stem of a thermometer (hereinafter referred to as the "stem") between two or more food packages or, in the case of a single food package, on the outer surface of the package.

 

(2)If the temperature reading is not in compliance with the core temperatures specified in Annexure F to these Regulations  or if the inspector has any doubts regarding the temperature of the food inside the package, the surface of core temperature of the food may be measured to determine the actual temperature.

 

Core temperature

 

(3)If the food product is frozen a hole shall be drilled in the food up to the estimated core of the food product with a sterilised steel bit with an external measurement of about 4mm. The sterilised stem shall be inserted into the hole up to the estimated center of the product and a reading shall be taken after two minutes. In the case of a heated, chilled or unchilled product, the sterilised stem shall be inserted up to the estimated core of the food product and a reading shall be taken after one minute.

 

Surface temperature

 

(4)The surface temperature shall be measured by the placing the sterilised stem directly on the surface of the food for at least one minute or, in the case of liquid, in the liquid for at least one minute, and the reading shall be taken immediately thereafter.

 

4.Presumption in respect of representative temperature reading

 

The food temperature determined in accordance with this code of practice shall be regarded as being representative of the temperature of all food in the freezing, chilling or heating facility concerned if the inspector is satisfied that such food is in the same condition or has the same characteristics as the food the temperature of which was taken.