Perishable Products Export Control Act, 1983 (Act No. 9 of 1983)RegulationsRegulations relating to the Export of Perishable Products, 1983Chapter II : Loading and Carrying InstructionsPart III |
During the Voyage and at the Time of Discharge
| 31. | When loading is completed, refrigeration shall be commenced at once, the air delivery temperatures prescribed in regulation 41 to be adhered to and steps to be taken to ensure that no air delivery temperature is reduced below the minimum laid down. |
Time Allowed for Bringing Loaded Ships' Holds to Carrying Temperatures
| 32. | The carrying temperature as measured by the cargo space thermometers shall in all cases be reached throughout the hold within 48 hours after the commencement of refrigeration and, when such temperature has been reached, air shall be delivered at approximately 0,5°C (1°F) lower than such carrying temperatures. |
Operation of Fans
33.
| (1) | Fans shall be run at full speed until cooling to the carrying temperature prescribed in regulation 41 is completed and thereafter at a speed which will ensure that the temperature range of ± 0,5°C (± 1°F) is maintained in all cargo spaces throughout the voyage. |
| (2) | Where possible, fans shall be run in reverse, at frequent intervals, to maintain uniformity of temperature, and such operational change shall be recorded in the logbook. |
Operation of Air-Change Vents
34.
| (1) | All spaces containing citrus shall be ventilated continuously by the use of air-change vents to keep the concentration of carbon dioxide gas below one per cent at all times: Provided that the prescribed carrying temperature shall be maintained throughout. |
| (2) | All spaces containing avocados, mangoes, pineapples or plums shall be ventilated with the air-change vents fully open for at least two hours daily during the cool hours of the morning; Provided that such vents shall be kept fully open continuously if the Chief Engineer so directs. |
| (3) | All spaces containing melons shall be ventilated continuously with the air-change vents fully open. |
| (4) | The hours of operation of the air-change vents shall be recorded in the logbook daily together with the carbon dioxide percentage in the ship's hold. |
Raising of Temperatures in Plum and Citrus Decks
| 35. | The temperatures prescribed for plum and citrus decks or containers shall be communicated in writing to the Master by the Board before the voyage, and shall be attained as rapidly as possible and shall be maintained accurately to within the limits specified. |
Raising of Temperature in Egg Chambers or Containers Three Days Prior to Discharge to Avoid Moisture Condensation
36.
| (1) | To minimise condensation, at the time of discharge, on egg cargoes carried at 0°C (32°F), the temperature of the decks shall be raised to above 4,5°C (40°F), but not above 10°C (50°F), during the period of warm weather in the United Kingdom and Continent of Europe (that is, June to October arrivals): Provided that such warming shall be accomplished only during the last three days of the voyage and shall not expose the cargo to the external air, which could possibly cause condensation. |
| (2) | When shipping to the Far East and Middle East, the temperature during the last three days of the voyage shall throughout the year be raised to above 4,5°C (40°F), but not above 10°C (50°F): Provided that in the case of a vessel discharging at more than one port en route, the temperature shall be raised to 4,5°C (40°F) three days prior to discharge at the first port of call and thereafter be maintained at 4,5°C (40°F) for the rest of the voyage. |
Maintenance of Temperatures
37.
| (1) | Unless otherwise specified the temperature in all decks or containers shall be maintained as prescribed in regulation 41 until the time of discharge, and the temperatures in all decks or containers shall be recorded in the logbook at least once in every four hours: Provided that an exporter of perishable products may request the Board in writing to allow the shipment of a perishable product at a temperature which is not in accordance with the carrying temperature as prescribed in regulation 41 and the Board may, if it is of the opinion that there are sufficient acceptable reasons for the deviation from the carrying temperature thus prescribed, on any such requested carrying temperature. |
[Regulation 37(1) substituted by regulation 3 of Notice No. R. 2595, GG 12829, dated 9 November 1990]
| (2) | All shipping lines concerned shall, as soon as may be practicable after the completion of a voyage, return all logbooks to the General Manager of the Board, P.O. Box 6770, Roggebaai, 8012, and no shipping line shall in any circumstances furnish such logbooks or disclose any details therefrom to any person or organisation. |
| (3) | Representatives of the Board shall at all reasonable times have access to the temperature logbooks of ships and their holds to make observations or take samples during discharge. |
Intervals in Discharge Operations
| 38. | During intervals in discharge operations, all spaces containing perishables shall be closed down and cooling shall be continued at the carrying temperature prescribed in regulation 41. |
Stowage of Potatoes or Onions
| 39. | When potatoes or onions are carried overseas and no refrigeration is applied, they shall be stowed in well-ventilated holds and under the conditions of stowage set forth below: |
| (1) | Where potatoes or onions are exported in pockets, the following stowage method shall be adopted: |
| (a) | Stowage shall be on well-placed floor dunnage, which shall consist of 100 mm x 25 mm (4" x 1") plank dunnage laid athwartship on 75 mm x 50 mm (3" x 2”) bearers placed at intervals of approximately 75 cm (2' 6") and running in the direction of the airflow, and the first layer of pockets to be stowed across the planks and further layers to be stowed "criss-cross"; |
| (b) | pockets shall be stowed in not more than 14 layers: Provided that above the fifth and ninth layers of pockets two layers of plank dunnage shall be laid, each such layer running in a different direction: Provided further that the overall height of such potato stowage, including all dunnage, shall not exceed about 2,4 m (8 feet) regardless of the height of the space in which the cargo is to be stowed: Provided further that nothing shall be stowed above such potatoes even where excessive head room is left; |
| (c) | pockets shall be stowed on the floor dunnage so as to leave a vertical gap of at least 15 cm (6 inches) at every 2,4 m (8 feet) both in the length and breadth of the stack: Provided that the stowage when completed, shall resemble a series of cube-shaped stacks of 2,4 m (8 feet) high and 2,4 m (8 feet) length and breadth, separated by 15 cm (6 inch) gaps vertically: Provided further that the said stacks shall be bonded together and made stable by allowing the break dunnage, at the fifth and ninth layers, to be continuous across the said gaps. |
| (2) | Where potatoes or onions are exported in cartons, the following stowage methods shall be adopted: |
| (a) | Floor dunnage shall be 75 mm x 50 mm (3" x 2") bearers placed at intervals of approximately 75 cm (2' 6") and running in the direction of the airflow, and 100 mm x 25 mm (4" x 1") dunnage shall be placed on the said bearers at centres to coincide with the ends of the cartons: Provided that the length of each carton shall run in the direction of the airflow; |
| (b) | cartons shall be stowed in not more than 10 layers, and break dunnage 100 mm x 25 mm (4" x 1") flat athwartship shall be used at half height; |
| (c) | where the ship's sides have a pronounced flare, a bridging break dunnage of 100 mm x 25 mm (4" x 1") shall be placed flat athwartship into the wings to stabilise the load: Provided that, where necessary, breaking dunnage shall be placed on every tier or on every second tier into the wings, depending on such flare; |
| (d) | when stowing cartons, 19 mm x 19 mm (¾" x ¾”) dunnage shall be placed vertically after every third column of cartons. |
| (3) | Potatoes shall not be stowed in the same space as onions, nor in a space containing tea, tobacco, or similarly tainting commodities. |
| (4) | Should potatoes or onions be carried on deck, stowage methods be employed generally similar to those prescribed for pockets and cartons, except that height of stowage will necessarily be less: Provided that extra precautions for stability shall be observed and stacks shall be securely lashed down. |
| (5) | In all cases where stowage would otherwise be exposed to the sun's rays, tarpaulins or awnings shall be employed. |
| (6) | Tarpaulins or awnings shall never be laid directly on such stacks, but be held clear by about 15 cms (6") and for voyages on which heavy seas are likely to be encountered, no such stacks shall be stowed on forward decks or hatches. |
| (7) | When potatoes or onions are stowed in spaces below deck without refrigeration, the following procedures shall be adopted: |
| (a) | Air-change vents or natural ventilators shall be fully open all the time during the voyage; |
| (b) | continuous ventilation of such holds shall be carried out by means of the fans for as long as the temperature of the intake air is equal to or less than the temperature of the exhaust air; |
| (c) | when the inlet air temperature rises to a point which is higher than the outlet air temperature, continuous ventilation shall be stopped: Provided that, while this condition prevails, the fans shall be run for approximately one hour during the coolest time of the day irrespective of temperatures; |
| (d) | when conditions outside the ship's hold change to provide a cooling effect once more within such hold, the fans shall be run continuously again; |
| (e) | when the air temperature in the ship's hold drops below 4,5°C (40°F)all ventilation must be stopped until the temperature is higher than 5,5°C (42°F), when ventilation shall be commenced; |
| (f) | a daily record shall be kept of temperatures in the ship's hold and of the times of fan operation. |
Stowage of Citrus in Non-Refrigerated Decks Without Forced Ventilation
| 40. | The following procedures shall be adopted for precooled citrus stowage in decks which are not refrigerated and are fitted with natural ventilators only: |
| (a) | Permanent ventilators shall be adjusted to the greatest advantage and shall remain open at all times; |
| (b) | after the first five days the hatch shall be partially opened by removing the corner hatch covers or sliding back the McGregor hatch covers to provide additional exhaust ventilation; |
| (c) | a daily record of air temperatures in the deck shall be kept. |