Perishable Products Export Control Act, 1983 (Act No. 9 of 1983)

Regulations

Regulations relating to the Export of Perishable Products, 1983

Chapter II : Loading and Carrying Instructions

Part V : Container Ships with Centralised Refrigeration System

Section III : Loading of Containers
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Acceptance Temperatures

 

48.Representatives of the Board shall check the temperatures of perishable products immediately before they are loaded into a container.

 

Protection of Product During Loading

 

49. If an interruption occurs during the loading period, every attempt shall be made to ensure that the product temperature is maintained in the container.

 

50.Products waiting for containers shall, if possible be returned to cold rooms.

 

51.Cold room doors and the doors of partially filled containers shall be closed if a pause in loading occurs.

 

52.The total time for loading shall not exceed one hour in the case of a 6 m (20 ft) container or one and a half hours in the case of a 12 m (40 ft) container.

 

Documentation and Sealing

 

53.

(1)Once a container has been filled, the necessary documents shall be completed and such container shall be sealed without delay so that the time without refrigeration is kept to a minimum.

 

(2)When a large number of containers are worked simultaneously, careful track shall be kept of the documents to ensure that no filled container is overlooked and thus delayed.

 

Air Closure Valves

 

54.For all frozen products and all deciduous fruit the air closure valves of containers shall remain shut during road transport in order to maintain the product temperature.

 

55.For all citrus fruit, however, the air closure valves of containers shall remain open for dissipation of CO2.

 

56.Both air closure valves of a container shall be opened immediately prior to the loading of such container on to the ship or prior to such container's being connected to temperature holding equipment.

 

Note.-The set points and control temperatures for clip-on units at South African ports are given in Appendix I.