FSM Sop Volume 4

Copyright © 2011
Department of Health, South Africa
This publication is intended to support nutrition activities and may be

freely quoted, reproduced and distributed, provided that the source is
acknowledged.
Distribution for renumeration is not permitted.
Permission from the copyright holder is required for changes to the format
of this publication
ISBN 978-1-920031-69-5
The Department of Health
ACKNOWLEDGEMENTS
Nutrition plays an important role in patient care and it is imperative that food service standards be
in place and adhered to in order to ensure adequate, safe and quality patient care. Food service
standards are important to make sure that hospital malnutrition is averted, therefore reducing
the length of hospital stay. Guidelines such as these are very important in making sure that good
quality food is purchased and given to patients without compromising their health.
The National Department of Health would like to thank individuals and organizations that were
involved in the development and review of the guidelines on “specifications for perishable and
non-perishable foods”.
Special thanks go to the Provincial Departments of Health, Universities and University of

technologies that played a role in the review of the guidelines. A hand of gratitude also goes
to food service personnel that demonstrated a need for the guidelines and the commitment to
implementing them in the public health establishments.
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Specifications for Perishable and Non-Perishable Foods
TABLE OF CONTENTS
ACKNOWLEDGEMENTS 3
1. GUIDELINE DEVELOPMENT PROCESS 6
2. INTRODUCTION 6
3. PURPOSE OF THE GUIDELINE 6
4. GENERAL 6
5. QUALITY MANAGEMENT SYSTEM 7
6. SPECIFICATIONS FOR PERISHABLE FOODS 8
7. BREAD 8
8. EGGS 9
9. DAIRY PRODUCTS 9
9.1 Milk 9
9.2 Cheese 11
9.3 Yoghurt 11
10. VEGETABLES 12
10.1 Asparagus 13
10.2 Broccoli 13
10.3 Cauliflower 14
10.4 Green Beans 14
10.5 Green Peas 15
10.6 Beetroot 15
10.7 Carrots 16
10.8 Turnips 16
10.9 Onions 17
10.10 Garlic 17
10.11 Potatoes 18
10.12 Sweet Potatoes 19
10.13 Cucumbers 19
10.14 Mealies 20
10.15 Pumpkin 21
10.15.1 Gem Squash 21
10.15.2 Other Pumpkins 22
10.16 Tomatoes 22
10.17 Peppers 23
11 Leafy Vegetables 23
11.1 Cabbage 23
11.2 Lettuce 24
11.3 Spinach 24
12 Processed Vegetables 25
13. FRESH FRUIT 26
13.1 Apples 26
13.2 Avocados 27
13.3 Deciduous Fruit 27
13.3.1 Grapes and Berries 28
13.3.2 Peaches and Nectarines 28
13.3.3 Pears 29
13.3.4 Plums and Prunes 29
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13.4 Other Fruit 30

13.4.1 Apricots 30
13.4.2 Guavas 30
13.4.3 Mangoes 31
13.4.4 Pawpaws 31
13.5 Citrus Fruit 32
13.6 Pineapples 34
13.7 Bananas 34
13.8 Watermelon 35
14. MEAT 35
14.1 Fresh Meat 35
14.2 Processed Meat 37
14.2.1 Minced Meat 37
14.2.2 Sausages 38
14.2.3 Polony 39
14.2.4 Vienna’s 40
14.3 Poultry 40
14.4 Fish 41
14.5. General 41
SPECIFICATIONS FOR NON-PERISHABLE FOODS 42
15. GRAINS
15.1 Maize 42
15.2 Rice 44
15.3 Barley 46
15.4 Flour 47
15.5 Pasta 51
16. BREAKFAST CEREALS 57
17. LEGUMES AND CANNED FISH 63
18. CANNED MEAT 67
19. SOYA MINCE 68
20. CANNED VEGETABLES 71
21. HOT BEVERAGES 73
22. SUGAR 74
23. MILK POWDER 76
24. CONDIMENTS 79
25. BISCUITS 86
26. DESSERTS 89
27. SPREADS 95
28. SALT, SOUP, GRAVY POWDERS , HERBS AND POWDERS 104
29. JUICE 107
30. CANNED FRUIT 108
ANNEXURE A 110

5
1. THE GUIDELINES DEVELOPMENT PROCESS
The specifications for perishable foods were first published in 2001 following the survey that
was conducted in 1999 in the food service units which indicated that there was need for food
service guidelines. Subsequent to that, the guidelines were reviewed and reprinted in 2007.
The provincial nutrition managers then indicated a gap in not having a document that covered
specifications for non-perishable foods. Thus process of engaging the food service managers
unfolded and a decision was made a one document covering both specifications for perishable
and non-perishable foods will be developed.
It is envisaged that these guidelines will be utilised by the food service personnel when they
order and receive the food supply in the food service units.
2. INTRODUCTION
Nutritional support forms part of the holistic client care in health care facilities, Correctional
Services, Welfare facilities and school hostels. Within this context the purpose and function
of food service management is to provide appropriate good quality, safe, wholesome and
nutritious meals that are culturally acceptable for all clients within facilities. The diets are
also aimed at supplying a normal diet that meets the nutritional and physiological needs of
individuals.
All food procured for usage in the food service unit and served to in-patients and immune-
compromised clients need to meet the minimum quality and safety standards required by
regulatory authorities. It is therefore essential that levels of undesirable substances are
controlled. Hazards are introduced into food during unacceptable and uncontrolled food
handling practices such as during processing, packaging, transport or delivery.
3. PURPOSE OF THE GUIDELINES
The purpose of the guidelines is to give clear guidance to food service staff, outsourced
provisioning companies and suppliers on the expected quality of all perishable and non-
perishable foodstuffs delivered and prepared in food service units.
4. GENERAL
These guidelines ensure that only the stock or food items that comply with required standards for
acceptable quality are received and used in the food service units.
(i) Food items should be delivered according to specifications for temperature, transportation,
delivery times and specified delivery areas as indicated by the ordering officer.
(ii) Food items not listed in the guidelines should be delivered in accordance with normal trade
practice, but with due regard to good quality.
6
(iii) All foods delivered in terms of a contract should be subject to inspection and approval by
inspectors of the Directorate of Plant and Quality Control of the Department of Agriculture,
Forestry and Fisheries or any assignee designated in terms of section 2(3)(a) of the Agricultural
Product Standards Act, 1990, or medical health officers, where and when available, at the
dispatching or delivery points.
(iv) Whenever tenders are submitted for any article to which the Foodstuffs,Cosmetics and
Disinfectants Act, 1972, and/or the Agricultural Product Standards Act, 1990, and any
regulations made in terms thereof apply. This means that, if a contract has been entered into
for any article, all such articles should be delivered strictly in terms of the provisions of the
said Acts.
(v) The procedure concerning the taking and testing of samples of delivered products, as set
out in these Acts, should be complied with.
(vi) The Department reserves the right to conduct inspections of the production process, the
product and the premises of the supplier without prior notification at any working time during
the contract period or prior to entering into a contract. In the event of a deviation being
observed, the whole consignment should be rejected.
5. QUALITY MANAGEMENT SYSTEM
(i) The processing factory should maintain a quality management system which will
assure that all products supplied to this specification are satisfactory in all respects.
(ii) The quality management system should be approved by the Purchaser and
comply with the requirements set out in SABS 0157, Code of Practice for Quality
Management Systems.
5.1 PREMISES AND PLANT
(i) The premises should comply with all laid down State and local authority regulations
with regard to hygiene and health standards. HACCP standards should be adhered
to.
(ii) The premises should be maintained in an acceptable hygienic condition to the

satisfaction of the Purchaser.
7
SECTION A
6. SPECIFICATIONS FOR PERISHABLE FOODS
Perishable foods are food items requiring refrigeration and special handling. All fresh
and frozen food items are highly perishable and subject to rapid deterioration when
improperly stored. They require accurate temperatures, controlled humidity, air circulation, and
special care. Failure to maintain any one of these conditions will result in rapid spoilage and
eventual loss.
7. BREAD
The following specifications for bread should be read with Government Notice No. R. 577 of 15
March 1991, and any subsequent amendments made in terms of the Marketing Act,1968:
7.1 PHYSICAL REQUIREMENTS
• The specification covers white, brown and whole-wheat bread.

• All bread should be fresh, properly baked, clean and free from any ropiness, grit and
other foreign matter.
• Bread should be delivered daily at times mutually agreed upon and should be of the
required form and mass. The receiving officer may require that the bread not be
delivered before the lapse of a number of hours, but not more than 48 hours, after it
has been baked.
• White and Brown bread should be fortified in accordance with the Regulations relating
to the fortification of certain foodstuffs, R.7634 of 7 April 2003.
• A loaf of bread should be between 700-800g in weight
7.2 PACKAGING
• Bread should be packed in transparent plastic bags.

• The product name, weight, expiry date, nutritional information and company name
should appear on the packaging.
• The plastic wrapping of the bread should have a fortification logo as indicated below:
8
8. EGGS
All products delivered should comply with at least the quality, packing and marking requirements
for eggs, as set out in the regulations made in terms of section 15 of the Agricultural Product
Standards Act, 1990.
Table 1: Description of eggs

“Extra large” refers to eggs weighing at least 61 g each.
“Large” refers to eggs weighing 51 g.
“Medium” refers to eggs weighing 43 g.
(i) Eggs should be clean and have intact shells.
(ii) The shell membrane may be slightly quivery.
(iii) Eggs should be free from blood spots, absorbed odours, and any signs of embryo
development or mould.
8.2 PACKAGING
• Eggs should be packed together according to size and grade.

• The product name, grade, number of eggs, expiry date, and the name and address of
supplier, should appear on the exterior of the packaging.
• The expiry date may be stamped on each egg.
• Eggs may be stored in a cold room for 9 - 10 weeks.
9. DAIRY PRODUCTS
9.1 MILK
• Milk and milk products should be delivered daily or twice a day, as required by the receiving
officer.
• The temperature of milk may, after refrigeration and until delivered, under no circumstances
be above 7°C. No preservative or any other additive may be added to the milk.
• No colostrum may be present.
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• Milk should either be pasteurised or ultra-heat treated (UHT).

• Milk should be from a certified dairy supplier and may not be diluted.
• The strictest hygienic measures should be applied in the production, handling and delivery
of milk.
9.1.1 CHARACTERISTICS OF PASTEURISED MILK
• The product should remain fresh until the expiry date printed on the container, if kept
below 7°C. The product should have the typical fresh, slightly sweet taste of normal
milk. No flavours and/or foreign matter may be present in the product.
• Pasteurised milk should be classified as full cream, 2% low fat or fat free milk.
9.1.2 MICROBIOLOGICAL REQUIREMENTS

• The milk should be microbiologically safe for human consumption.
Table 2: Microbiological requirements of milk

Total plate count <300 000/ml
Escherichia Coli Absent in 1 ml
Phosphates Absent
PH 6,50 - 6,80
9.1.3 PACKAGING
• The product should be packed in suitable containers as specified by the institution and
should be free from any leakage. Secondary packaging (where applicable) should be
clean and must protect the content.
• The company name, product name and production date, as well as a best‑before date
should be visible on the packaging for storage and rotation purposes.
• Fresh milk should be packed in cartons or plastic sachets or bottles.
9.1.4 TRANSPORTATION
• The product should be transported at a temperature of 0 - 7°C, i.e. the delivery truck
must be cooled and not only insulated. A truck with a canopy is therefore unsuitable.
The product should be delivered at temperatures not exceeding 7°C.
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9.2 CHEESE
Cheese is a curd of milk, i.e. gel of casein from which some of the whey has been removed by
heating, stirring and pressing. The texture of cheese may range from soft to semi soft. The
different types of cheese include Cheddar, Gouda and Cottage.
Cheddar – Yellow, circular, cylindrical loaf, slices, cubes, shredded or grated.
Gouda – Yellow, ball shaped with flattened top and bottom.
Cottage - Should be clean, natural creamy white colour
9.2.1 PACKAGING
The label should reflect the name of the product, weight, nutritional information and expiry
date.
9.3 YOGHURT
Yoghurt is a product obtained from pasteurized milk or reconstituted milk which has
been inoculated with a yoghurt culture and which is allowed to ferment under controlled
conditions.
9.3.1 PHYSICAL REQUIREMENTS
• Yoghurt may be plain or have different flavours.

• Yoghurt may be low fat.
• Yoghurt should contain AB cultures.
• There should be no sign of separation of the yoghurt.
9.3.2 PACKAGING
• Yoghurt should be packaged in strong plastic tubs and be packed in single layers in
boxes.
• The tub should contain the product name, sell-by date, production date, and details of
the company.
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10. VEGETABLES
Table 3: Physical description of vegetables

“Blemish” means any external skin defect on the surface of the fresh vegetable that
detrimentally affects the appearance of the vegetable;
“Bruise” means any pressure wound that shows an indentation or results in
discolouration directly under the skin, adversely affects the quality and is
visually noticeable on the fresh vegetables during handling;
“Compact” means that the flower clusters are massed tightly in the head and the flower
stalks feel firm;
“Damaged” means there are blemishes that may detrimentally affect the appearance of
the edible parts of the head;
“Decay” means a state of decomposition, fungus development or internal insect
infestation that detrimentally affects the quality of the fresh vegetables;
“Foreign matter” means any material or substance that does not naturally form part of the
vegetable concerned and is visually noticeable;
“Injury” means any wound or puncture that has pierced the skin of the vegetable
and exposes the flesh, as well as insect puncture marks that have pierced
the skin, with the exception of wounds or puncture marks that have become
completely calloused;
“Loose” means that the flower clusters of the head are beginning to lengthen, which
causes the clusters to separate and the head to acquire an open appearance;
“Overripe” means the growth stage after that of a compact, properly developed head;
“Woolly” means that the surface of the head has a velvety or hairy appearance.
General
• All vegetables should be free from:

- decay
- blemishes
- bruises
- foreign matter including soil
- foreign odours
- insect damage and injury
- damage by any disease
• The name of the product, class, size, use-by date and the address of the producer
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10.1 ASPARAGUS
The standards and requirements for asparagus are as follows:
• should be of good quality, well formed, compact and practically straight

• closed at the tips
• no discolouration due to oxidation or age
10.1.2 TYPES OF ASPARAGUS
Types of asparagus according to colour:
a) Violet asparagus - the tip of the asparagus is of a pink to violet colour while the rest
of the shoot is white;
b) Violet/green asparagus - part of the asparagus is of a violet and green colour;
c) Green asparagus - the tip and all or the largest part of the shoot is of a greenish
colour.
10.2 BROCCOLI
• The heads should be green, compact, free from interleaves, not woolly or overripe.
• Free from damage by self-heating or other factors.
• The stem should be cut neatly just below the junction with the outer leaves.
10.2.2 PACKAGING
• Broccoli should be packaged in boxes or transparent plastic bags.
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10.3 CAULIFLOWER
• The heads should be snow white or creamy white, compact, free from interleaves, not
woolly or overripe, free from damage by self-heating or other factors.
• The stem should be cut neatly just below the junction with the outer leaves.
• The overlapping leaves of each head should be fresh and green and of sufficient length to
protect the head.
1.1.2 PACKAGING
• Cauliflower should be packed in boxes or transparent plastic bags.
10.4 GREEN BEANS
Green beans in a container should have the same characteristics, and should be roughly the
same length.
• Colour and condition of the pods (coverings) - Pods should be:
- Well developed and firm, overripe pods or pods with defects should be excluded.
- Have a green colour, depending on the variety, and should be fresh, free from leaves or
stems.
• Trimmed green beans must be clearly marked as “topped and tailed” or any other
suitable expression indicating that the beans have been trimmed
• The pods should be closed, tender, young and turgescent;
• The seeds should, if present, be small and soft; and
• The pods should be free from rust spots.
10.4.2 PACKAGING
• Green beans should be packaged in boxes or transparent plastic bags.
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10.5 GREEN PEAS
• Peas in any one particular container should have the same characteristics and be
roughly the same size.
• Condition of pods
- Pods should be well developed and firm.
- The pod should be smooth, have a uniform green colour and may not show signs
of wilting and fading.
- Pods should be in good condition, fairly clean and free from discolouring or stains.
10.6 BEETROOT
• The beetroot should be fresh, well developed and firm, fairly clean and have no woody
fibres.
• Beetroot should have a regular shape and be free from secondary roots or damage
caused by cracks, sprouts, cuts or any other factors.
• The leaves should be cut off and may not be longer than 25 mm.
• Beetroot may be sliced, diced, grated or whole when delivered.
10.6.2 PACKAGING
• Beetroot should be packaged in transparent plastic or mesh bags.
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10.7 CARROTS

The standards and requirements for carrots of the varieties (cultivars) grown of Daucus carota L
are as follows:
• free from sun-scorch

• fresh and firm
• not malformed or forked or have secondary roots
• not woody and have fresh, green and sound foliage and not be longer than 50 mm. If
trimmed, it should be evened or cut off at the top of the root, without damage.
10.7.2 PACKAGING
Carrots should be packed:
(a) With foliage or without foliage, provided that the foliage should be fresh.
(b) In mesh bags, plastic bags or boxes.
10.8 TURNIPS
10.8.1 General
• Turnips in any one particular container should have the same cultivar characteristics and
a good colour.
• The turnips should be young, fresh and firm, with fresh juicy flesh, and may not be woody
or fibrous.
• The turnips should be washed, uniform, free from secondary roots and growth cracks.
• The turnips should be free from decomposition and damage caused by disease, insects,
bruising, self-heating or any other factors, and the leaves should be cut off neatly.
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10.9 ONIONS
All products delivered should comply with at least the specifications for onions as set out in
Government Notice No. R. 1268 of 19 June 1981.
Onions should be:

• well developed, dry, firm and clean, and onions in any one particular container should have
approximately the same size and colour.
• free from dry leaves, long stems and roots, thick neck, loose bracts, seed stems or sprouts.
10.9.2 PACKAGING
Onions should be packed in mesh bags or transparent plastic bags.
10.10 GARLIC
“Garlic” means the bulb and/or cloves of the plant Allium sativum L., and includes:
• Fresh garlic (garlic with a green stem and with the outer skin layers of the bulb still fresh).
• Semi-dry garlic (garlic with the stem and outer skin layers of the bulb not completely dry).
• Dry garlic (garlic in which the stem, outer skin layers of the bulb and the skin layers
surrounding each clove are completely dry).
Good quality garlic should be:

• whole, firm, mature and well cured (not shattered, soft, spongy)
• properly cleaned.
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10.10.2 PACKAGING
Garlic should be packed in containers that:
• are intact, clean, suitable and strong enough for the packing and normal handling of garlic;
• do not impart a taste or odour to the garlic;
• are pockets, cardboard cartons, boxes or transparent plastic bags.
10.11 POTATOES
All products delivered should comply with at least the specifications for potatoes as set out in
Government Notice No. R. 2119 of 1 October 1982.
Class-1 potatoes should:
(i) have an attractive appearance, be well formed and free from soil or sprouts
(ii) not be damaged by insects or disease, or in any other way
(iii) be free from decomposition or decay, hollow heart and foreign matter
(iv) have no greening, and not wilted or watery
(vi) not be affected by nut grass, other plants, or brown fleck
(vii) not be malformed.
10.11.2 PACKAGING
• Potatoes should be packed in opaque, brown bags that are intact and strong.
• Potatoes may also be packed either cubed or diced in strong transparent bags.
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10.12 SWEET POTATOES
Sweet potatoes should be:

• fairly clean, free from soil, and in every respect suitable for human consumption
• well formed, fully grown and may not be sprouting, defective, wilted and sweet potatoes in
any one particular container should have the same class characteristics.
10.12.2 PACKAGING
• Sweet potatoes should be packed in mesh bags.
10.13 CUCUMBERS
Table 4: Physical Description of cucumbers

“Fresh” means bright green and not old or shrivelled.
“Fully grown” means that the cucumbers have a dull and smooth appearance. The nodules,
if present, are not noticeable. Such cucumbers are well filled out at both
ends, and give in to the slightest pressure of the thumb. The seeds are fairly
hard and the marrow (flesh) is usually watery.
“Sufficiently fully means that the cucumbers have a bright colour and that the nodules,
grown to be cut if present, are not noticeable. The seeds are not hard; the flesh of the
into slices” cucumber is firm and not wilted.
“Well formed” means complying with the normal form of the cultivar
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Cucumbers should be:
• well formed, fresh and firm and be sufficiently fully grown to be sliced, but not fully mature
or overripe
• more than two thirds of the surface of the cucumber should have a green colour
• free from decay, soil damage, frost damage, virus or any other disease or damage caused
by insects or harvesting practices.
10.13.2 PACKAGING
• Cucumbers packed in the same container should be roughly the same size
• Cucumbers should be individually wrapped in transparent plastic wraps and then packed
in perforated boxes.
10.14 MEALIES
Physical description of mealies

“Fat and milky” means that the kernels are well developed,
but not overripe or withered.
“Fresh” means that the mealie is not withered or dry
or turning yellow or brown.
“The same cultivar characteristics” means that the mealies in any one particular
container should be of the same colour and
growth habit.
“Well filled” means that the kernel rows show a fairly

uniform development and that the appearance
and quantity of the edible portion of the mealie
should not be detrimentally affected by poorly
developed rows.
• Green mealies in any one particular container should be of the same cultivar characteristics,
and be roughly the same length.
• The mealies should be well formed and be free from any damage.
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• The mealie should have practically no loose leaves and there should not be more than 25
mm of the cob below the point where the outer leaf is attached to the cob.
• The mealies should be filled with fat and milky kernels and should be well covered with
fresh green leaves.
10.14.2 PACKAGING
Green mealies should be packed in mesh bags or crates.
10.15 PUMPKINS
The scope of pumpkin includes Hubbard, gem squash, butternut and flat white pumpkin
(“Boerepampoen”).
10.15.1 GEM SQUASH
10.15.1.1 PHYSICAL REQUIREMENTS
Gem squash should be:

• round, green and firm
• free from cracks.
10.15.1.2 PACKAGING
• It should be packed in a mesh bags.
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10.15.2 OTHER PUMPKINS
• Products in every batch should have the same cultivar characteristics, have a good colour
and be fairly uniform in size.
• The products should be clean, fresh, firm, in good condition and not overripe.
• Should have a yellow interior.
10.15.2.2 PACKAGING
Pumpkin should be:

• packed whole or cubed
• packed in a mesh or transparent plastic bag.
10.16. TOMATOES
Physical description of tomatoes

“Blemish” means any mark on the outer wall of the tomato
that adversely affects the appearance.
“Decay” means a condition in which any decomposition,
fungus or insect damage partly or wholly affects
the quality of the tomatoes detrimentally.
“Overripe” means that the tomatoes are unable to withstand
normal commercial handling practices.
“Too green” means that the pips of the tomato are
undeveloped and not yet covered with any jelly.
• Tomatoes should be well formed, firm, clean and without internal cavities.
• The tomatoes should not be overripe or too green.
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10.16.2 PACKAGING
Containers in which tomatoes are packed should:
• be intact, clean, suitable and strong enough

• not impart a taste or odour to the tomatoes
• be perforated boxes, transparent plastic bags or crates.
10.17 PEPPERS
This specification includes red, green and red peppers
• Products in every batch should have the same cultivar characteristics, have good colour
and be fairly uniform in size.
• The products should be clean, fresh, firm, in good condition and not overripe.
11 LEAFY VEGETABLES
11.1 CABBAGE
• The heads should be fresh, clean and not wilted, and the central part should be at least
150 mm in diameter, compact and firm and without flower shoots.
• Parts of the protruding stems of fresh cabbage and all loose, damaged or broken outer
leaves should be cut away. The stem should not protrude more than 15 mm below the
outer leaves.
(In order to ensure a certain amount of protection for the heads, a few outer leaves
should be left, provided they close up fairly tightly for the particular cultivar).
11.1.2 PACKAGING
• The cabbages should be packed in mesh bags.
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11.2 LETTUCE
• The heads should be fresh, clean, crispy, well formed, firm (the inner leaves
compacted in the shape of a heart) and not folded or loose.
• The outer protective leaves should not be badly damaged.
• The lettuce should not have a bitter taste.
• The lettuce should not have two heads or show any outward signs of seed stems.
• The stalk of the lettuce should be cut off directly beneath the outer leaves.
11.2.2 PACKAGING
• The lettuce should be packed whole, fresh or cut in perforated boxes or transparent plastic
bags.
11.3 SPINACH
The spinach should be:
• dark green in colour, firm and crispy

• free from floral stems
• fresh and show no sign of withering.
11.3.2 PACKAGING
• Spinach should be packed in perforated boxes or transparent plastic bags.
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12 PROCESSED VEGETABLES

SCOPE
The specification covers all types of proposed vegetables to be used in the preparation of various
types of dishes such as vegetables, salads, soups and in stews.
12.1 PHYSICAL CHARACTERISTICS
• The processed vegetables should be of high quality and suitable for human consumption.
It should be free from foreign matter and odours.
• The vegetables should be pre-prepared, packed and transported frozen at all times to
preserve the cold chain.
• The vegetables should be free from damage due to sunburn and rot.
12.2 MICROBIOLOGICAL REQUIREMENTS
• The products should be microbiologically safe for human consumption. The company
must, at its own cost, once a year submit to the directorate: nutrition a microbiological
report from an independent, SANAS approved laboratory of at least the following types of
pre-prepared vegetables: green beans, cut carrots julienne, potatoes cubed and spinach.
Table 7: Microbiological requirements of processed vegetables

Total plate count < 500 000
Enterobacteria < 1000
Staph Aureus < 100
Yeasts and moulds < 50 000
E.CoIi Absent
Salmonella Absent
Campylobacter Absent
12.3 PACKAGING
The product should be packed into thick plastic bags of at least 6O micron. The company and
product name, and pre-preparation/production date, as well as a best-before date should be
visible on the packaging for storage and rotation purposes.
12.4 TRANSPORT
• The product should be transported from the supplier’s premesis to the hospital at a
temperature of 4 - 8°C, i.e. the delivery truck must be cooled and not only insulated. A
truck with a canopy is therefore unsuitable.
• The product should be fresh and crispy with an internal temperature of 5 - 6°C at the time
of delivery.
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13. FRESH FRUIT
Ordering officers should, on ordering, mention the quantity/mass of each type of fruit required
and the contractor should be obliged to deliver the required quantity/mass, provided that
the fruit is in season.
Table 8: Physical of fruits

“Blemishes” means surface spots, hail marks or other discolouration on the surface of the
fruit that detrimentally affect the general appearance of any particular unit.
“Clean” means free from dirt, spray residues or other foreign matter.
“Decay” means a state of fungus development, decomposition or insect infestation that
partly or wholly affects the quality, health or edibility of the fruit detrimentally.
“Diameter” means the greatest distance through the middle of the fruit, measured at a
right angle to a line running from the stem end to the apex.
“Mature” means that the fruit has reached a stage of development that will ensure
ripening and a good eating quality.
“Overripe” means a soft, moist condition in which the fruit is not firm and can no longer
withstand normal handling.
“Rough means browning that shows roughness, coarseness or cracks, which detract
browning” from the appearance of the fruit.
“Well formed” means that the form is characteristic of the cultiva
“Woolly” means that the flesh of the fruit is partly or completely spongy, dry and possibly
floury with a bad taste or a taste not characteristic of the fruit in question.
General
• All fruit should be free from:

- decay
- blemishes
- bruises
- foreign matter including soil
- foreign odours
- insect damage and injury
- damage by any disease
- browning
• The name of the product, class, size, use-by date and the address of the producer
13.1 APPLES
26
Most varieties of apples are classified as spherical, but some tend to be pointed at the end. They
vary greatly in size and colour, ranging from green, yellow to red.
Apples should be:
• clean, crispy, well formed

• virtually free from dry-core rot and core blush
• virtually free from bitter pit lentil pitting, hail marks, sunburn, skin stains
13.1.2 PACKAGING
• Apples should be packed in perforated boxes or transparent plastic bags.
13.2 AVOCADOS
Avocados should:
• not be overripe or too hard.
13.2.2 PACKAGING
• Avocados should be packed in perforated boxes.
13.3 DECIDUOUS FRUIT
The following products should, when delivered, comply with the specifications for Class 2 as set
out in the Government Notices, as amended mentioned below:
• Grapes - only the requirements for Class 3 – Nos. R. 2176 of 3 November 1978 and 4
November 2005.
• Nectarines - Nos. R. 2119 of 27 October 1978 and 4 November 2005.
• Peaches - Nos. R. 2119 of 27 October 1978 and 4 November 2005.
• Pears - Nos. R. 2177 of 3 November 1978 and R. 2987 of 31 December 2004.
• Plums - Nos. R. 2120 of 27 October 1978 and 4 November 2005.
27
• Prunes - Nos. R. 2120 of 27 October 1978 and 4 November 2005.
13.3.1 GRAPES AND BERRIES
Grapes should be:
• clean and have good colour for the cultivar in question, fully developed, mature, free from
unsightly stains and split, cuts and cracks.
• well trimmed and not noticeably unattractive in appearance owing to visible bare parts that
expose the stalks.
13.3.1.1 PACKAGING
• Bunches of grapes should be individually wrapped in a special wrapper that contains

mineral oils and then packed in perforated boxes.
13.2.2 PEACHES AND NECTARINES
Peaches or nectarines should be:

• clean, well formed and uniform in size
• free from skin cracks, skin punctures, over ripeness and stains
• free from hail marks that noticeably affect the quality and attractive appearance of the fruit
detrimentally.
13.3.2.2 PACKAGING
• Peaches and nectarines should be packed in single-layers in suitable containers. Although

the wrapping of each fruit is not insisted upon, it is highly recommended.
• If packing material is used inside the containers, such packaging material should be new,
clean, dry, and odourless, and not transmit to the peaches or nectarines any harmful
substance that may cause injury to human health.
28
• Only peaches or nectarines of the same quality, cultivar, ripeness, size and colour should
be packed together in the same container.
13.3.2 PEARS
Pears should be:
• clean, well formed, mature and of a uniform size

• free from sunburn, hail marks, skin cracks, skin punctures and any other stains and
physiological disorders that may noticeably reduce the quality and the general attractive
appearance or the edibility of the fruit
13.3.3.2 PACKAGING
• Pears should be packed in accordance with the customary sizes and counts.
• Pears may be placed in a special wrapper that contains mineral oils and non-soluble metal
salt to protect the natural quality of the fruit.
13.3.4 PLUMS AND PRUNES
Plums and prunes should be:
• clean, firm, mature, fairly well formed and of a uniform size

• free over ripeness and puffiness
• free from skin cracks, wind marks, sunburn, unsightly hail marks and any other unsightly
stains that detrimentally affect the quality and appearance of the fruit.
29
13.4 OTHER FRUIT
• All delivered products of the following types should comply with the specifications:
o Apricots
o Guavas
o Mangoes
o Pawpaws
13.4.1 APRICOTS
All apricots should be well formed, of a genuine cultivar, not overripe or too green and have an
attractive appearance.
13.4.1.2 PACKAGING
• All fruit in any one particular box should, in respect of maturity and size, be roughly uniform
in size.
• If packing material is used inside the containers, such packing material should be new,
clean, dry, and odourless, and not transmit to the apricots any harmful substance or any
substance that may cause injury human health.
13.4.2 GUAVAS
Guavas should be:

• clean, firm, well formed, mature
• free from hail marks, cracks or any damage that is or may be detrimental to the fruit.
30
13.4.2.2 PACKAGING
• Guavas should be packed in perforated boxes
13.4.3 MANGOES
Mangos should:
• be fully developed
• be spherical with tipped ends
• have an attractive appearance
• not be too green or overripe.
13.4.3.2 PACKAGING
• Mangoes should be packed in perforated boxes.
• Packed in single layers.
13.4.4 PAWPAWS
• Firm and yellow in colour
13.4.4.2 PACKAGING
• Pawpaws should be packed in perforated boxes.
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13.5 CITRUS FRUIT
All products delivered should comply with at least the specifications for Choice Grade citrus fruit as
set out in Government Notice No. R. 1137 of 13 June 1975. (Draft amendments of the regulations
should be applicable in practice until further notice.)
Choice grade citrus fruit should be:

• mature and of the same cultivar
• free from cracks, visible hail marks or similar skin damage
• free from damage caused by frost and not be dry when cut open (granulation)
• free from disease known as greening disease.
13.5.2 Packaging: Oranges

Choice grade, large or medium in 9,5 kg pockets or other containers as prescribed by the
regulations.
13.5.3 Packaging: Lemons and Limes

Choice grade or medium in 9,5 kg pockets or other containers as prescribed by the regulations.
13.5.4 Packaging: Grapefruit

Choice grade or large in 7,5 kg pockets or other containers as prescribed by the regulations.
13.5.5 Packaging: Naartjies and Soft Citrus

Choice grade and medium in containers as prescribed by the regulations.
32
Table 9: Classification of cirtrus fruits
CHOICE GRADE
UNDER-GRADE
STANDARD
KIND OF
GRADE
CITRUS SIZE GROUP EXPORT GRADE
FRUIT
1 2 3 4 5 6 7 8 9
Permissible % smaller fruit
Permissible % larger fruit

Maximum diameter (mm)
Minimum diameter (mm)
Extra large 86 10 100 10 As for * *

Large 73 10 90 10 Export
Oranges Medium 68 12 81 12 Grade
Small 61 14 71 14
Extra small 55 14 65 16
King size 103 10 120 10 As for * *

Extra large 92 10 109 10 Export
Grape fruit Medium 87 10 105 10 Grade
Small 84 12 99 12
63 16 90 16
Extra large 76 10 90 10 As for * *
Large 67 12 80 12 Export
Lemons Medium 57 14 69 14 Grade
Small 51 16 60 16
Large 60 12 * 12 As for * *
Limes Medium 44 14 * 14 Export
Small 38 16 * 16 Grade
Naartjies Large 63 12 * 12 As for * *

and Soft Medium 51 14 * 14 Export
Citrus Small 44 16 * 16 Grade
* No Specification
33
13.6 PINEAPPLES
• The flesh should be firm

• The fruit should not be overripe or too green.
• The pineapples should be yellow-green to light yellow in colour.
• The crown should not be loose or damaged.
13.6.2 PACKAGING
• Pineapples should be packed in perforated boxes.
13.7 BANANAS
• Bananas should be supplied in bunches. All fruit in the same consignment should be of
roughly the same size and maturity.
• The flesh should be firm and the fruit should not be overripe or too green.
13.7.2 PACKAGING
• Bananas should be packed in perforated boxes.
34
13.8 WATERMELONS
• Watermelons should be well formed and of a reasonable size for the cultivar in question,
with an attractive appearance and no bruises, diseases or blemishes that may detrimentally
affect their quality.
• Green, overripe or wilted fruit is unacceptable.
14. MEAT
14.1 FRESH MEAT
• All meat should be clean, free from bruising, decay or disease, and any bruising, skirting,
neck and udders should be cut away to the satisfaction of the responsible inspector and/or
receiving officer. There should be ten ribs on forequarters and three ribs on hindquarters.
• If there is an order for cut-up full quarters of which the mass is less than that of a full quarter,
meat should be delivered from such a cut-up quarter containing a reasonable portion of
“best” cuts in relation to the other parts.
35
The following cuts may be used:

Classification of meat
MEAT, FRESH
1 BEEF: Meat from mature carcass of cow
• When beef is ordered in whole quarters, cuts smaller than quarter cuts should not be requested. If the
required mass is less than that of the average mass of a quarter cut, orders for specific cuts should be
placed and payment should take place in accordance with contract tariffs applicable to the particular
cuts ordered. If the quantity requested is, however, more than the average mass of a quarter cut, and
the full amount required cannot be delivered in the form of one or more full quarter cuts, the total
mass ordered should be delivered in full quarter cuts together with one additional cut containing a
reasonable portion of “best” meat in relation to the other parts.
PACKAGING
• Meat must be packed in a see-through packaging. Film used for covering packages of fresh meat are
usually permeable to oxygen so that the meat will remain bright red.
1.1 Meat cuts: (1 - 3mm fat layer)

• Bolo, whole
• Bolo, cubed (20 x 20 x 20 mm)
• Chuck
• Shin, cubed with bone (50 x 50 x 50 mm)
• Silverside, fresh
• Stewing beef (50 x 50 x 50 mm) (78% meat, 2% fat, < 20% bone)
• Topside, cubed (20 x 20 x 20 mm)
• Topside, whole
• Topside, slices, tenderised (thickness ±12 -15 mm, mass ±100 - 110 g)
1.2 Offal
• Tripe
• Kidneys
• Liver
• Oxtail, cut-up (30 x 30 mm pieces)
• Tongue, cleaned. Whole, pickled
• Fresh meat can be refrigerated for 1 - 2 days at £ 7°C and frozen at -18°C for 8 - 12 months.
2 MUTTON
Physical requirements
Mutton is red to pink in colour and has medium to fine muscle texture.
2.1 Meat cuts: (1 - 3 mm fat layer)
• Leg of mutton, deboned
• Leg of mutton, whole
• Loin chops (Thickness ± 12 – 15 mm, mass ± 130 – 140 g)
• Rib chops (Thickness ± 12 – 15 mm, mass ± 130 – 140 g)
• Stewing mutton (50 x 50 x 50 mm) (78% meat, 2% fat, 20% bone)
Fresh meat can be refrigerated for 3 - 5 days and frozen for 8 - 12 months.
3 PORK
Pork is light in colour, usually fine and velvety, bones are small and light in colour.
3.1 Meat cuts (1 - 10 mm fat layer)
• Thick rib chops (Thickness ± 12 – 15 mm, mass ± 130 – 140 g)

• Chump chops (Thickness ± 12 – 15 mm, mass ± 130 – 140 g)
• Loin chops (Thickness ± 12 – 15 mm, mass ± 130 – 140 g)
• Rib chops (Thickness ± 12 – 15 mm, mass ± 130 – 140 g)
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14.2 PROCESSED MEAT
GENERAL
Conditions under which the product should be manufactured:
• The premises in which minced meat is manufactured should at all times comply with both
the general requirements (Section 2) and the applicable specific requirements (Section 4) of
the latest edition and amendment, if any, of SABS 049: Code of Practice for Food Hygiene
Management.
Requirements for raw materials
• Meat: The meat used in the preparation of minced meat should be the fresh, untainted
and the healthy muscle tissue and fat of beef, sheep or pigs only. The meat should be
from carcasses approved in accordance with the existing veterinary requirements. Frozen
or cured meat may not be used in the preparation of these products. The cut-offs used
should as far as possible be free from sinews and other connective tissue. Cut-offs that are
bruised or are from parts of the head other than the jaw muscles or, in the case of pork,
from sections of the abdomen with semen, may not be used.
Packaging and despatching of the products
Packaging The product should be packed in clear, see-through plastic bags.
Dispatching An insulated cool truck to be used.
• The method of transporting the product at the time of dispatch should be such that the
product reaches its destination in a sound condition. The temperature during transportation
may not exceed 7°C.
Compliance with regulations
The product and the conditions under which it is prepared and delivered should comply with both
the preceding requirements and all applicable statutory and other regulations that are in force.
14.2.1 MINCED MEAT
Scope
This specification covers minced fresh meat.
Definitions
The following definitions apply for the purposes of this specification:
Minced meat The minced muscular tissue of the bones of cattle, sheep or pigs and not a
mixture of the three.
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14.2.1.1 PHYSICAL AND CHEMICAL REQUIREMENTS
Composition Minced meat should consist only of lean meat and fat. The fat content
may not exceed 30,0%. The product should contain at least 2,22% of
protein nitrogen.
Grain products or other fillers, spices or other flavouring and

preservatives may not be added.
Appearance The product should be characteristic in respect of colour and general

appearance.
Taste and smell When the necessary spices, etc., are added in accordance with normal
usage and the product is ready to be served it should have a pleasant
taste. No foreign odour may be present.
Nitrate The product may not contain any nitrates.
14.2.2 SAUSAGES
• Attention is drawn to the regulations for sausage in terms of the Foodstuffs, Cosmetics
and Disinfectants Act, 1972. With due consideration of the above, the various types of
sausages should consist of the following:
(i) Beef sausage (maximum fat content 30%)

Lean beef 3 parts
Beef or pork fat 1 part
Total meat content At least 75% (lean meat plus fat)
Cereal and starch products Not more than 6%
Salt Not more than 1,5%
Standard herbs, spices, harmless flavourants and permitted food additives.
(ii) Pork sausage (Maximum fat content 30%)

Lean pork 4 parts
Chine 1 part
Standard herbs, spices, harmless flavourants and permitted food additives.
(iii) Boerewors (Maximum fat content 30%)

Lean meat 2 parts
Fat 1 part
Standard herbs, spices, vinegar, harmless flavourants and permitted food additives.
38
Scope
Requirements for raw materials
Fillers and flavourants

Fillers and flavourants used for the preparation of the product
should be sound and edible. No soya, offal (except for the
casing) and mechanically deboned meat is permitted.
Preservative The preservative should be prepared especially for use in food.
Casings Only natural casings may be used. It should be whole and
clean with a diameter, after being filled, of at least 12,5 mm and
not more than 28,0 mm.
14.2.2.1 PHYSICAL AND CHEMICAL REQUIREMENTS
Composition The end product should be composed as in beef sausage, pork

sausage or boerewors requirements as stipulated above. The
product should contain at least 2,2% of protein nitrogen.
Cereal products or other edible carbohydrate fillers, spices and/
or any flavourants and permitted preservatives may be added.
Boric acid and benzoic acid may not be used in the preparation
of the product.
Appearance The product should be characteristic in respect of colour and
general appearance and the casings should be undamaged.
Taste and smell When the product is ready to be served it should have a pleasant
taste. It may not be tasteless or be excessively seasoned. No
strange odours may be present.
Preservative The product may contain sulphur dioxide in a concentrate that
does not exceed 450 d.p.m.
Nitrate The product may contain not more than 200 d.p.m. nitrate in
the form of sodium nitrate.
14.2.3 POLONY
Polony should have the following characteristics:

• Firm, fine texture
• Pink in colour
• Cylindrical in shape
• Must have no bone, cartilage or grittiness
• Outer surface should be clean and free of any foreign matter
• No rancidity
14.2.3.2 PACKAGING
• The polony should have a tight coltec casing.

• The product name, company details, weight and expiry date should appear on the
packaging.
39
14.2.4 VIENNAS
Vienna’s should have the following characteristics:

• No bone, cartilage or grittiness
• Soft and juicy
• Reddish-brown outside with pink or light-brown emulsion
• No rancidity
14.2.4.2 PACKAGING
• Vienna’s should be packed in airtight plastic covering.

• The product name, company details, weight and expiry date should appear on the
packaging.
14.3 POULTRY
• All products delivered should comply with at least the grading, quality. Packing and marking
requirements for Grade-A slaughter poultry as set out in the regulations made in terms of
section 15 of the Agricultural Product Standards Act, 1990.
The term poultry is used to describe all domesticated birds that are intended for human
consumption, for example chickens, turkeys, etc.
14.3.1 FRESH, REFRIGERATED
• Poultry should be free from diseases. Grade-A poultry, well fleshed, without bruises and
torn skin is required.
• Poultry must be well bled.
• The carcass temperature should not exceed 7°C during storage and transportation.
14.3.2 FROZEN
• Frozen slaughtered poultry carcasses should comply with the requirements for fresh
slaughtered poultry. The carcass temperature should not exceed -18°C during storage
and transportation.
14.3.3 PACKAGING AND SHELF LIFE
• The fresh or frozen portions can be packed in bulk in foil-lined boxes or different weight
bags.
• Poultry should be packed whole or cut into portions (e.g. thighs, drumsticks, wings and
breasts).
• Fresh poultry should be used within 2 - 3 days or can be frozen for not more than 6 months.
40
14.4 FISH
• All fish should be free from bones.

• Fish should either have skin, be skinless or be battered.
• Fish should always be kept frozen.
14.4.2 PACKAGING
• Fish portions must be single wrapped portions, packed in layers.

• The packaging must contain the product name, the name and address of the supplier, and
the inspection mark.
14.5. GENERAL
• With regards to meat, the classes should be in accordance with the regulations relating to
the classification and marking of meat as contained in Government Notice No. R. 1748 of
26 June 1992.
• If an environmental health practitioner of the meat abattoir is available no meat will be
accepted unless he or she has approved it and stamped or marked to show that it complies
with the specification requirements. If no such inspector is available the decision of the
Procurement Administration or its representative or the receiving officer should be final on
the question whether the meat complies with the specifications.
• In areas in which the necessary facilities exist the animals should be slaughtered in a
recognised abattoir, and the carcasses should be approved and stamped by a meat hygiene
inspector. In other areas the meat should be approved and stamped by a recognised
authority (a health officer, a veterinarian or qualified meat inspector).
• No frozen meat may be delivered, except in cases where such meat is requested or its
delivery is specifically authorized. Meat that has been thawed once or more than once and
refrozen should not be accepted.
• Fresh meat may not be treated with a preservative.
• Meat that has to be transported should be transported in a hygienic way and covered
suitably so that it is protected against dust and other contamination to the satisfaction of
the receiving officer.
• Meat should be delivered at a time determined by the receiving officer.
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SECTION B
SPECIFICATIONS FOR NON-PERISHABLE FOODS

This section provides specifications for non-perishables and depicts standards relating to:
• The quality, appearance and delivery of the product;

• Conditions under which the product is to be produced, packed, stored and transported;
• Explicit descriptions regarding size, weight, color and nutrient content;
• Details of the inspection process:
• Specific packing and labeling requirements.
All requirements for purchase of commodity products are included in the specification.
Non-perishable food items are those foodstuffs that can be stored without refrigeration and can
stay in the storeroom shelf for an indefinite period of time. It includes canned, dried and dehydrated
foods.
While non-perishable food items require no refrigeration to store, they must be stored properly in
order to retain original quality.
15 GRAINS
Grains are the world’s major food crops and there are numerous varieties. The most common
grains are wheat, rice, corn, maize, samp and barley.
15.1 MAIZE
Maize varies in colour, with yellow and white being the most common. Appearance and starch
content classify maize and influence its use. Hybrids have enabled farmers to combine qualities
from various classes, increasing their potential as food ingredients. Maize meal should be fortified
in accordance with the regulations relating to the fortification of certain food stuffs, R 7634 of April
2003.
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15.1.1 Composition requirements.
The product should have the following nutrient composition, as shown below:
per 100g (unprepared)
Carbohydrate 75g
Protein 8g
Fat 1g
Dietary Fibre 3g
Energy 1 400kj
Moisture 13g
All vitamins and minerals should be in accordance to the fortification regulations.
15.1.2 Raw Materials and Ingredients.
White maize should be suitable for human consumption (unless regulations specify yellow maize
in times of shortage) and should be free from objectionable odours and flavours.
15.1.3 Physical Requirements
(a) Mass Control.
The product should be available in 5kg ,10kg , 25kg and 50kg the limits being as
follows:
(i) 5 kg packs: 5 000g – 5 075g
(ii) 10 kg packs: 10 000g-10 050g
(iii) 25 kg packs: 25 000g – 25 100g
(iv) 50 kg packs: 50 000g – 50 250g
(b) Organoleptic and Sensory Properties
(i) Appearance: The product should have a white creamy appearance when
cooked for 3 minutes.
(ii) Flavour: The product should have a typical maize porridge taste and flavour
43
when cooked for 3 minutes and should be free from objectionable, burnt or
foreign tastes.
(iii) Texture: The product should have a pearly texture when cooked.
15.1.4 Microbiological Requirements.
The product should have microbiological specification consistent with that of soundly handled and
processed maize.
15.1.5 Shelf life
The product should have at least six-month shelf life when stored under clean and dry conditions
at room temperature.
15.1.6 Processing and Manufacture
(i) The product should be processed according to the manufacturer’s specifications

using Good Manufacturing Practices
(ii) The maize meal should be produced from accepted milling standards.
15.1.7 Packaging and Labelling
The product should be packed in pre-formed polyethylene bags which should protect the contents
against moisture absorption, flavour loss, insect and animal infestations.
15.2 RICE
15.2.1 Scope
This specification covers various rice types.
The most common rice, long-grain white rice (polished rice), is hulled rice with its bran removed.
Parboiled rice is steam-treated long-grain white rice.
Brown rice, on the other hand, is hulled (short-, medium- and long-grain) rice with its bran intact.
As a result, it requires longer cooking times than polished rice.
15.2.2 Compulsory general requirements
Parboiled long grain rice, containing more than 4% broken.
44
15.2.3 Composition Requirements
 Rice may be polished with or without talc.

 Talc may be present to a total of 0, 5% m/m.
Mass
The rice should be available in 2 kg, 10 kg and 25 kg packs.
15.2.4 Organoleptic and sensory properties

(i) Appearance:
No glucose, colouring or any extraneous matter may be permitted in this product.

The rice after cooking should be of its colour characteristic.
(ii) Texture:
The rice is hard, almost brittle in the dry state. Once it is cooked it attains a fluffy,
light and soft texture. The grains should be separate when served.
(iii) Flavour:
The rice in the dry and cooked state should be free from unacceptable tastes and
odours.
15.2.5 Microbiological requirements:
The product should not contain any substance originating from micro-organisms in amounts
which may represent a hazard to health.
15.2.6 Shelf life
The maximum shelf life of the product should be 24 months.
15.2.7 Packaging and marking
The 2kg quantity of rice should be packed into low-density polyethylene bags.
(i) The 10 and 25 kg quantities of rice should be packed into multiply Kraft bags or
some other suitable material.
(ii) The bags should be sealed, to protect the contents against microbial, insect and
45
rodent infestation.
(iii) The bags should be labelled in accordance with the Foodstuffs, Cosmetics and
Disinfectants Act No. 54 of 1972.
The limits of error packaged should comply with the tolerances as shown in the table below.
Table 10: Packaging for rice

Package size Limit of tolerance
- +
2 kg 1, 985 kg 2, 030 kg
10 kg 9, 050 kg 10, 100 kg
25 kg 19, 080 kg 20, 160 kg
15.3 BARLEY
15.3.1 Compulsory General Requirements
(i) The barley used for this product should be of the finest grade possible.
(ii) The pearls should be cream coloured.
(iii) The product should be free of all-extraneous matter, fine dirt and specks.
(iv) The barley in the dry and cooked state should be free from unacceptable tastes and
odours.
(v) No glucose, colouring or any extraneous matter may be permitted. The barley after
cooking should be colour characteristic of its type.
15.3.2 Microbiological requirements:
The product should not contain any substance originating from micro-organisms in amounts
15.3.3 Shelf life
The maximum shelf life of the product should be 24 months.
15.3.4 Packaging and marking
(i) The barley should be available in 500g packs.

(ii) The 500g packages should be packed into low-density polyethylene bags.
(iii) The bags should be strong enough to prevent any breakage or splits.
(iv) The bags should be sealed, to protect the contents against microbial, insect and
rodent infestation.
(v) The bags should contain not less than 493g and not more than 514g of product.
46
(vi) The average contents of ten bags of barley should be not less than 500g.
(vii) The bags containing the product should be packed into a secondary carton to
protect it during handling, storage and transport.
(viii) The bags should be labelled in accordance with the Foodstuffs, Cosmetics and
Disinfectants Act No. 54 of 1972.
15.3.5 Storage and Transit
The product should be stored in a cool, dry well ventilated location, and handled in the
appropriate manner.
15.4 FLOUR
Flour is a fine powder made from cereals or other starchy food sources. It is most commonly
made from wheat, but also maize (or corn), rye, barley and rice, amongst many other grasses
and non-grain plants.
15.4.1 Types of flour
• Whole wheat flour, also called graham flour is flour milled form the whole grain; it contains
all of the bran and germ from the wheat kernel. It is used for breads and some pastries.
Because it contains the germ and bran, it retains vital nutrients. It needs to be used fresh,
and stored properly as it gets rancid quickly due to the high fat content from the wheat
germ.
• All-purpose flour: the flour is usually made out of hard and/or soft wheat. Typically this
flour contains a protein level between 9.0% to 11.0%.
• Bread flour: a flour that typically has a higher protein content than all-purpose flour
capable of producing breads. The flour is usually made with a greater percentage of hard
wheat which has higher gluten content giving the bread dough the elastic quality necessary
for greater product volume. Protein levels vary from 10.5%-12.0%. Common applications
include breads and specialty baked goods.
• Cornflour / cornstarch / Maize meal: Finely ground corn/maize product that is gluten
free. Mostly found bleached white, but also available with a yellowish tinge to it. Mainly
used as a thickening or binding agent, but can be used in a limited way for baking also.
15.4.2 Whole wheat flour
Wheat flour is the main ingredient in most types of breads and pastries. Wheat is so widely
used because of an important property: it contains a complex protein called gluten. The gluten
development is what gives wheat dough an elastic structure that allows it to be worked in a
variety of ways, and which allows the retention of gas bubbles in an intact structure, resulting in a
sponge-like texture to the final product. This is highly desired for breads, cakes and other baked
products.Wheat flour should be fortified in accordance with the fortification regulations R 7634.
47
15.4.2.1 Compulsory General Requirements
Wheaten meal and flour should with all the applicable requirements in terms of the South African
Foodstuffs, Cosmetics and Disinfectants Act No. 54 of 1972 as amended, the Trade Metrology Act
No. 77 of 1973 and the Marketing Act No. 59 OF 1968 as amended.
15.4.2.2 Composition Requirements.
Cake Flour.
 70% Extraction
 Moisture content not exceed 14% (m/m)
 Ash content 0,55% (m/m)
 Should be fine enough to pass through 212 micron wire mesh sieve
 Colour < 1,0kj units (ken Jones colour classification)
White Bread Flour
 75% Extraction through 212 micron sieves

 Moisture content not to exceed 14% (m/m)
 Ash content of at least 0,58% (m/m) to a maximum of 0,65% (m/m/) on a moisture free
basis
 Should be fine enough to pass through a 212 micron sieve
Brown Bread Meal
 87% Extraction through a 212 micron sieve

 Moisture content not exceed 14% (m/m)
 When sieved through a 212 micron wire mesh sieve it should have a bran content of
12.5% (m/m).
 Provided that brown bread meal with a bran content of not less than 10.0% (m/m) and
not exceeding 15% (m/m) should be deemed to comply with the above mentioned bran
content requirements.
 Flour fraction should have an ash content of not less than 0,58% (m/m) and not
exceeding 0,65% (m/m) of a moisture free basis. The bran remaining above the 21
micron wire mesh sieve should have an ash content of no less than 3% (m/m) on a
moisture free basis.
Wheaten Products should contain no Additives Except that:
 Wheaten flour may during milling be treated with Chlorine gas to a maximum of
2500 mg/ kg.
 Wheaten flour and wheaten meal may during milling be treated with Chlorine dioxide
to a maximum of 30mg/kg.
48
 Cake flour may during milling be treated with benzoyl peroxide to a maximum of
50mg/kg.
The additives mentioned in column 1 of the following table may during the process of
manufacture be added to the flour from which wheaten products are manufactured in the
maximum proportion indicated in column 11.
Table 11: Additives for flour

I II
Ascorbic acid 200mg/kg
Azadicarbonamide 45mg/kg
Calcium acetate 3000mg/kg
Sodium hydrogen diacetate 2000mg/kg
Propionic acid or the calcium and 3000mg/kg
sodium salts thereof
Every package containing wheaten flour, which has been treated with chlorine gas, should bear a
label with the words “treated with Chlorine gas” in letters 3mm in height.
15.4.2.3 Physical Requirements.
(i) Wheaten Meal e.g. Brown Bread Meal should be composed of light brown flakes of
evenly distributed throughout the finely ground flour.
(ii) Wheaten flour should be fine white coloured powder.
(iii) The flour should be free from objectionable flavours.
15.4.2.4 Microbiological Requirements.
• The product should not contain substances originating from microorganisms in amounts
which may represent hazard to health.
• Moulds and Yeast’s should be absent.
15.4.2.5 Shelf Life
(i) Wheaten flour should not be stored longer than 2 months in the unopened state.
15.4.2.6 Packaging
The product should be packed in 12,5 and 50kg packages. The limits of errors for deficiency
and excess are represented in the table below.
49
Table 12: Packaging for flour

Packages Deficiency Excess
12,5 kg 80g 160g
50 kg 100g 200g
Wheaten meal and wheaten flour should be packed in paper bags made of pure, three ply
Kraft paper on a minimum base mass of 80g per square metre, containing 12, 5kg or 50
kg net.
15.4.3 CORN FLOUR
15.4.3.1 Compulsory General Requirements
Corn flour should comply with all the applicable requirements in terms of Foodstuff, cosmetics and
disinfectant Act No 54 of 1972, the Trade Metrology Act No 77 of 1973, the Marketing Act No 59
of 1968, as amended.
15.4.3.2 Composition requirements.
Moisture content 11-14%

PH 4-5
Grits – less than 0.1% to pass through 150 micron sieve.
SO2 (sulphur dioxide) 100ppm
Protein 0.5% max
Sulphated Ash 0.5%
15.4.3.3 Organolpetic and Sensory Properties:-
(a) Appearance: Corn flour is a fine snow white coloured powder.

(b) Texture: Corn flour has a finely powdered texture which when reconstituted forms
a smooth fine collodial suspension.
(c) Flavour: Corn flour should be free from objectional flavours.
15.4.3.4 Microbiological Requirements
(a) Total plate count 3000 colony forming unites (cfu)/g.

(b) Mould 100 cfu/g.
(c) Yeasts 200 cfu/g.
50
(d) No pathogens should be present.
15.4.3.5 Shelf Life
Corn flour should have a shelf life of more than 12 months.
15.4.3.6 Packing and Marking
(a) The corn flour should be packed in rigid polypropylene container and should
have a resealable snap on lid, which protects contents against deterioration and
contamination.
(b) Corn flour should be available in a 500g package.
(c) The container should contain not less than 493g and not more than 514g of corn
flour. The average contents of 10 containers should be not less than 500g.
(d) Labelling should be in accordance with R908/1977 of foodstuffs, cosmetics and

disinfectants Act No 54 of 1972.
15.5 PASTA
This specification covers plain Macaroni and Spaghetti.
15.5.1 Composition Requirements.
The product should have the following nutrient composition, as shown in the following table:
Table 13: Composition requirements for pasta

Nutrients Per 100g
Protein 11,1g
Moisture 8,0g
Fat 1,9g
Dietary fibre 3,7g
Carbohydrate 74,4g
Energy 1 450kj
Thiamin 0,24mg
Riboflavin 0,03mg
Niacin 2,13mg
Vitamin B6 0,11mg
Calcium 5,0mg
Potassium 168mg
Phosphorus 203,0mg
51
Sodium 6,0mg
Magnesium 46,0mg
Copper 0,2mg
Iron 2,4mg
Zinc 1,4mg
Manganese 1,0mg
Phytic acid 0,51g
15.5.2 Organoleptic and Sensory Properties.
(i) Appearance:
The product should be a uniform yellowish colour.
(ii) Texture:
The product is hard and brittle in dry state and should be soft and retain its shape
after cooking for 12 minutes.
(iii) Flavour:
The product should have a pleasant taste and odour characteristic of this type.
(iv) Raw Materials:
The product should be produced from Durum Semolina which has been milled by
internationally accepted milling procedures from the best available local Durum
wheat. The wheat should be free from all-extraneous matter and insect infestation.
15.5.3 Microbiological Requirements.
The procedure should conform to the following:
Salmonella absent in 20g

Staph Aureus absent
Coliforms 100g max
Yeasts and moulds 1 000g max
Total plate count 10 000g max
52
15.5.4 Packaging
The products are packed in 500g with a deficiency of 7g and an excess of 14g. 500g packs are
available in 12, 24 and 36 packs per carton. 10kg packs are also available.
(i) The containers should protect the contents against deterioration and contamination during
normal storage, handling and transport.
15.5.2.1 CANNED PASTA
“canned pasta products” means commercially sterile spaghetti, macaroni, vermicelli or any
other suitable pasta product in hermetically sealed containers;
Grades for canned pasta products
There are five grades for canned pasta products, namely Fancy Grade, Choice Grade, Standard
Grade, Substandard Grade and Undergrade
Standards for grades
Fancy Grade, Choice Grade, Standard Grade, Substandard Grade and Undergrade canned pasta
products should --
• be prepared from sound, fresh, clean and washed pasta;

• be free from any foreign matter which does not normally form part of canned
pasta products, excluding extraneous vegetable matter;
• contain only food additives permitted in terms of the Foodstuffs, Cosmetics
and Disinfectants Act, 1972 (Act No. 54 of 1972).
53
QUALITY STANDARDS
Table 14: Quality standards for canned pasta

QUALITY FACTOR FANCY GRADE CHOICE GRADE STANDARD GRADE
(a)Microbiological 0.25% 0.25% 0.25%
spoilage
(maximum per
production group)
(b) Fill of containers:

Should at least
comply to one of
the following:
(i) Pasta product Packed to As for Fancy As for Fancy Grade

quantity capacity Grade
(ii) Drained mass
50% of the
declared net mass
(c) Main ingredients Spaghetti, As for Fancy As for Fancy Grade

macaroni, ver Grade
micelli or other
suitable kinds of
pasta to which
tomato sauce,
curry, cheese or
other suitable
ingredients may
be added
(d) Quality of ingredients
(i) tomato sauce (i) Should be of As for Fancy As for Fancy Grade
good quality Grade
(ii) Should be As for Fancy As for Fancy Grade
prepared Grade
from sound
tomatoes or
from tomato
juice, puree
or paste of
good quality
54

(iii) Tomato sauce As for Fancy As for Fancy Grade/
should be Grade
smooth in
texture, free
from skins,
seeds and
pieces of
core
(ii) cheese Should be of As for Fancy As for Fancy Grade

good quality as Grade
prescribed by
the regulations
published under
the Agricultural
Products Stan
dards Act, 1990
(Act No. 119 of
1990
(iii) curry Should be As for Fancy As for Fancy Grade

suitable and of Grade
good quality
(iv) pasta Should be As for Fancy As for Fancy Grade

suitable and of Grade
good quality
55

(e) Preparation (i) Should be (i) Should be (i) Should be reason
free from practically ably free from
defects free from defects
defects
(ii) When pasta (ii) As for Fancy (ii) As for Choice

products are Grade Grade
canned with except that
sauce, the the sauce
sauce should should be
be bright reasonably
in colour bright in
and the colour
ingredients
thereof
should not
show any
tendency
to separate
when being
removed
from the
container
(iii) Should be (iii) As for Fancy (iii) As for Fancy

free from off- Grade Grade
flavours
Requirements for containers
General
1. Containers for canned pasta products should -
(a) be intact, clean, suitable and strong enough for the packing and normal handling of
the canned pasta products;
(b) be free from rust and serious dents or any other disorders which may detrimentally
affect the quality of the product;
(c) not impart any undesirable taste or odour to the contents thereof;
(d) be closed properly and in a manner permitted by the nature thereof.
2. Metal surfaces should be properly lacquered on the inside in the case where the quality of
the canned pasta products may, at any time, be impaired due to contact with the metal of
the surface of a container.
56
16. BREAKFAST CEREALS
Cereal crops are mostly grasses cultivated for their edible grains or seeds (actually a fruit called
a caryopsis). Cereal grains are grown in greater quantities worldwide than any other type of crop.
16.1 HIGH ENERGY CEREAL
This specification covers Instant high-energy breakfast cereal, which will be as balanced a
meal as possible e.g. Pronutro, with Plain/Natural/original
flavours
16.1.2 Composition requirements:
(i) The product may consist of the following ingredients:
(a) Maize
(b) Processed Soya Beans
(c) Non-Fat milk solids
(d) Sugar
(e) Food Yeast
(f) Wheat germ
(g) Egg White Solids
(h) Minerals
(i) Vitamins
(j) Permitted Flavouring
(k) Permitted colourants
16.1.3 Physical Requirements.
(i) Organoleptic and Sensory properties
(a) Appearance: The product should be in a flaked or powdered form and may
have the colour of the designated flavour.
(b) Flavour: The product flavour should be free from objectionable, burnt or
foreign tastes.
(c) Texture: When reconstituted with hot or cold milk the product should have a
smooth texture with uniform consistency and be free of lumps.
16.1.3 Microbiological Requirements

(i) The product should conform to the following standards as shown in the table below:
57
Table 15: Microbiological requirements for high energy cereal

Total count 10 000
E Coli type 1 Absent
Faecal Streptococci Absent
(ii) The product should not contain more than 10ug/kg of aflatoxin of which not more
than 5ug/kg may be aflatoxin B, or which contains any other fungus produced toxins.
16.1.4 Packaging and Labeling
(a) The product should be packed into 500 grams portions with limits of error, 7 grams
Deficiency and 14 grams Excess mass.
(b) The product should be packed in low-density polyethylene bags with longitudinal and
end seams. Flavoured products should be packed into laminated plastic packages
that should prevent flavour loss over the recommended storage period.
(c) The packaging should protect the product against moisture absorption, flavour loss
and insect and animal infestations.
(d) The packets should be packed in an outer cardboard carton which should protect
the primary package. Both primary and secondary packaging should be marked
and labelled in accordance with the relevant Acts and Regulations under Section
(3).
16.2 INSTANT BREAKFAST CEREAL
This specification covers instant breakfast cereal e.g. Corn Flakes and Weet-Bix.
16.2.1 Composition requirements
(a) Ingredients: The products may contain the following ingredients:

 Corn Flakes– Corn, sugar, malt, salt
 Weet-Bix – whole wheat, sugar, salt
(b) Nutrient Composition.

At the time of packing the nutrient values should not be significantly more or
less than the following, as shown in the table below:
Table 16: Nutrient composition of instant breakfast cereals
58
NUTRIENT CORN FLAKES WEET-BIX

BREAKDOWN Per 30g serving Per 37,5g
serving
Kilojoules 465 kJ 531 kJ
Protein 1,8g 4,5g
Carbohydrate 25,5g 25,1g
Fat 0,1g 0,8g
Cholesterol 0g 0g
Sodium 330mg 54mg
Potassium 28mg
Vitamin B1 26% of RDA 25% of RDA
Vitamin B2 26% of RDA 25% of RDA
Nicotinamide 26% of RDA 25% of RDA
Food Iron 16% of RDA 25% of RDA
Dietary Fibre 0,3g 4g
16.2.2 Raw Materials and Ingredients
The raw materials should be suitable for human consumption and should be free from
objectionable odours and flavours.
(a) Portion control/Mass
The product should be available in 10 kg packet sizes complying with the

Trade Metrology Act (Act No 77 of 1973)
(b) Organoleptic and sensory properties
(i) Appearance
• The corn flakes should be in a flaked form.

• The weet-Bix will be a whole wheat biscuit and should be toasted to a
golden brown colour.
• The product should have the appearance and colour characteristics of its
type.
(ii) Flavour
The product should be free from objectionable, burnt or foreign tastes.
59
(iii) Texture
The product should have a crisp eating texture.
(a) The product should conform to the following standards as shown in the table below:
Table 17: Microbiological requirements for instant breakfast cereals

Max/gram
Total count 10 000
E Coli type 1 Absent
Faecal Streptococci Absent
(b) The product should not contain more than 10ug/kg of aflatoxin of which not more
than 5ug/kg may be aflatoxin B, or which contains any other fungus toxin.
16.2.5 Packaging
(i) The product should be packed in virgin high-density polyethylene.

(ii) This packaging should protect the product against moisture absorption, flavour loss
16.3 CREAMY SORGHUM MEAL
This specification covers creamy Sorghum breakfast meal (similar to Maltabella.)

The product should have the following nutrient composition, as shown in the following table:
Table 18: Nutrient composition for creamy sorghum meal

per 100g (unprepared cereal)
Carbohydrate 72g
Protein 11g
Fat 3g
Dietary Fibre 3g
Energy 1 500kj
Moisture 11g
16.3.2 Physical Requirements.
(a) Mass Control. The product should be available in 1kg and 10kg packs, the limits
being as follows:
60
(i) 1kg packs : 1 000g – 1 015g
(ii) 10kg packs: 9 050g -10 100g
(b) Organoleptic and Sensory properties
(i) Appearance: The product should be a chocolate brown colour when cooked.
(ii) Flavour: The product should have a typical sorghum taste when cooked and
should be free from objectable, burnt or foreign tastes.
(iii) Texture: The product should have a smooth thick texture when cooked.
The product should have microbiological specification consistent with that of soundly
handled and processed sorghum grain.
16.3.4 Packaging
The product should be packed in pre-formed polyethylene bags which should protect the
contents against moisture absorption, flavour loss and insect and animal infestations.
(a) 1kg x 20 units per baler

(b) 10kg individual packs
(c) The primary and secondary packaging should be marked and labelled in accordance
with the relevant Acts and Regulations.
16.4 OATS
The product should have the following chemical requirements, as shown in the
following table:
61
Table 19: Nutrient composition of oats

per 100g uncooked)
Carbohydrate 65g
Protein 13g
Fat 6g
Dietary Fibre 10g
Energy 1 680kj
Moisture 9%
(a) Mass Control: The product should be available in 1kg and 10kg packs and 25kg, the
limits being as follows:
(i) 1kg packs : 1 000g – 1 015g
(ii) 10kg packs : 10 000g-10 050g
(iii) 25kg packs: 25 000g – 25 100g
b) Organoleptic and Sensory properties
(i) Appearance: The product should have a creamy appearance when cooked
for
5 minutes.
(ii) Flavour: The product should have a typical oatmeal porridge taste and
flavour when cooked for 5 minutes and should be free from objectionable,
burnt or foreign tastes.
(iii) Texture: The product should have a pearly texture when cooked for 5 minutes.
The product should have microbiological specification consistent with that of soundly
handled and processed oats.

• The 1 kg product should be packed into a thin covel board box which should be
sealed effectively and should bear the label.
62
• The 10 kg and 25 kg should be packed in pre-formed polyethylene bags which should

protect the contents against moisture absorption, flavour loss and insect and animal
infestations.
17. LEGUMES AND CANNED FISH
This specification covers legumes: split peas, lentils (brown and red) and dried beans (Van
Zyl beans)
17.1 Compulsory General Requirements
(i) The legumes should comply with all applicable legal requirements and should be of
the finest grade possible.
(ii) The product should be free of all-extraneous matter, fine dirt and specks.
(iii) The product should be suitable for human consumption.
17.2 Microbiological Requirements
(i) The product should not contain a substance originating from micro - organisms in
amounts which may represent hazard to health.
(ii) Moulds and yeasts must be absent and the legumes must also comply with the
following requirement:
Table 20: Microbiological requirements of legumes

Aflatoxin, including aflatoxin B, mg/kg 10 max
Aflatoxin B, mg/kg 5 max
17.3 Packaging and labeling

(i) The 500g package should be packed into strong low-density polyethene bags.
(ii) The 20 kg package should be packed into multiply Kraft bags or some other suitable
material.
(iii) The bags should be strong enough to prevent any breakage or splits.
(iv) This packaging should protect the product against moisture absorption, flavour loss
63

(v) The 500g bags should contain not less than 493g and not more than 514g of
legumes, while the 20 kg bags should contain not less than 19 080g and not more
than 20 160g.
17.4. CANNED FISH
17.4.1 PILCHARDS
This specification covers the following canned fish products for human consumption:
(i) Pilchards in tomato sauce

(ii) Pilchards/mackerel natural or in brine
(iii) Tuna in brine
17.4.1.1 Composition Requirements
(i) The Pilchards in Tomato sauce may contain the following ingredients –
pilchards, tomato paste, water, salt, thickener and spice oil. The tomato paste
should be well-bodied, smooth and fine in texture and free from skin, seeds and
core. No sugar should be permitted.
(ii) The Pilchards/mackerel natural or in brine may contain the following
ingredients-pilchards, water and salt. Salt added to the products or used in the
preparation of brine for canning should be edible and free from bitterness due
to calcium, magnesium, sulphur or other causes.
17.4.1.2 Nutrient Composition:
At the time of packing the nutrient values should not be significantly more or less than the
following, as shown in table below:
64
Table 21: Nutrient composition of canned fish

Per 100 g
Protein 19g
Fat 5g
Carbohydrate 1g
Energy value 531KJ
Calcium 300mg
Iron 3mg
Magnesium 39mg
Phosphorous 350mg
Potassium 420mg
Sodium 370mg
17.4.1.3 Physical Requirements
(a) Portion control and mass
The product should be available in round tin cans in masses stated below complying
with the Trade Metrology Act.
Table 22: Mass of canned fish

I II
Weight – containe 75g 245g
Contents 350g 2 655g
Total 425g 2 900g
(b) Organoleptic and sensory properties
(i) Appearance and colour of Pilchards in Tomato sauce
Whole or sliced pilchards of approximately 10 cm in length in a thickened

tomato sauce with an acceptable tomato red colour.
The product should have the appearance and colour characteristic of its type.
(ii) Flavour and Texture
A firm fresh fish with a strong fish flavour and aroma that should be
complimented by the flavour and aroma of the tomato sauce.
The fish should not be mushy and individual pieces of fish should retain their
shape. The pieces of fish should be easily separable.
(iii) Appearance and colour of Pilchards/ Mackerel in brine.
Sliced or minced pilchards in a brine solution.
65
The product should have the appearance and colour characteristic of its type.
17.4.2 PICKLED FISH

Requirements
• Whole or sliced fish (hake) in a thickened curry sauce with an acceptable colour.
• The product should have the appearance and colour characteristic of its type.
• The fish should not be mushy and individual pieces of fish should retain their shape.
17.4.3 TUNA IN BRINE
The tuna should be chunks or pieces of in a brine solution and should have the appearance and
colour characteristic of its type. The fish should not be mushy.
17.4.3.1 Microbiological requirements
(i) The product should be free from all micro-organisms, which under normal conditions
grow and produce and/or produce toxins causing spoilage.
(ii) All spores of Clostridium botulinum should be successfully destroyed.
(iii) When the product is opened, it should still have the same colour, taste and smell as
the original product when packed.
(iv) The product in the container, after incubation, or after having been kept at ambient
temperature should be considered to have undergone microbiological spoilage, if
the container:
 Shows a positive pressure

 Leaks, or shows evidence of bacterial proliferation indicated when compared with unincubated
sound sample by a significant change in pH value, or by disintegration or decomposition or by
a significant discolouration of the product
 Evidence of bacterial proliferation should be confirmed by microscopical or cultural examination,
or both.
17.4.3.2 Packaging
(i) The product should be packed in round cans with heights of 11cm and 17,5 cm, and
diameters of 7.5 cm and 15cm with reference to 425g and 2,9 kg cans respectively.
(ii) Packaging sizes should be as follows:
24 x 425g
6 x 2,9kg
17.4.3.3 Processing
(i) The product should be filled under hygienic conditions into containers that have
66
been thoroughly cleaned.
(ii) The filled containers should be exhausted, hermetically sealed and thermally
processed in such a manner as to reduce the number or activity or both of viable
micro-organisms to such an extent that the micro-organisms are undetectable in the
treated product.
(iii) The filling and heat processing of containers should be performed in such a manner
that the ends of the cans are not convex or become so under normal transport and
storage conditions.
(iv) Fish for processing, both at sea and on land should be stored, handled and
transported under hygienic conditions. Fish should be processed as soon as
possible after being caught. Where not frozen immediately it should be kept at a
temperature not exceeding 10o C until processing commences.
18. CANNED MEAT
18.1 CORNED BEEF

This standard applies to canned beef products designated as “Corned Beef” and sold in hermetically
sealed containers which have been heat treated after sealing to such an extent that the product
is shelf-stable and that it presents no public health hazard.
18.1.1 Description
Corned beef is chopped, cured, boneless skeletal meat from animals of bovine species and may
include head meat, heart meat and skirt meat (diaphragm) which should not be more than 5%.
The meat should have been trimmed until free from tendons and other tough connective tissue.
The product should be prepared from coarsely cut beef which has been precooked and prepared
into a solid pack of beef.
Subsidiary Definition
Hermetically sealed container means a container which is completely sealed and impermeable
and which is made of any appropriate material which is suitable for the product covered by the
standard.
67
18.1.2 ESSENTIAL COMPOSITION AND QUALITY FACTORS
18.1.2.1 Essential Ingredients
- uncured beef;
- curing ingredients consisting of food-grade salt and sodium or potassium nitrite.
18.1.2.2 Optional Ingredients
sucrose, invert sugar, dextrose (glucose), lactose, maltose, glucose syrup (including
corn syrup).
18.1.2.3 Composition
The total protein content in the final product should not be less than 21% m/m.
18.1.2.4 Essential Quality Factors
• Raw Material: The meat from which the product is prepared should be of a quality suitable for
human consumption and free from objectionable odours and flavours.
• Final Products: The final product should be clean and substantially free from staining and
contamination from the container. The meat should be uniformly and thoroughly cured and the
product should be capable of being sliced, when chilled.
18.1.3 Food Additives
Maximum level calculated on the total net content of the final product
• Nitrite, potassium and/or sodium salts 50 mg/kg total nitrite expressed as sodium
nitrite
• Potassium chloride Limited by Good Manufacturing Practice
Antioxidants
• Ascorbic acid and its sodium salt
• Iso-ascorbic acid and its sodium salt 300 mg/kg (expressed as ascorbic acid singly
or in combination)
19. SOYA MINCE
Soya mince (Textured Vegetable Protein products )(Savoury and Curry specified)
For the purpose of this specification the following definitions must apply:
19.1 SCOPE
These specifications apply to Texturized Vegetable Protein (Soya) Products (TVP) prepared
from soya protein product (SPP) (seeds of Glycine Max. L.) by various separation and extraction
68
processes. The soya product has to resemble the meat in colour, flavour, texture and shape. Soya
mince should be grains if the size of mince. Soya chunks should be cube shaped pieces of a size
range 12, 00 mm to 18, 00 mm. These products are intended for use in foods requiring further
preparation.
19.2 DESCRIPTION
TVP covered by this specification is food produced by mixing of SPP with suitable ingredients to
acquire the desired quality of the product (refer list of optional ingredients).
19.2.1 Ingredients
All ingredients should comply with the relevant requirements promulgated in terms of the current
Foodstuffs, Cosmetics and Disinfectants Act.
19.2.2 Taste and Flavour
The flavoured foodstuff should be palatable and free from any astringent taste. The taste should
be such as to be acceptable. The flavour should be that of chicken or beef with a Savoury or curry
taste.(The Soya mince must come in 2 different tastes, namely Savoury and Curry).
19.2.2 Essential composition, quality and nutritional factors of the Texturized

Vegetable Protein (Soya) Product Per 100G Of Dry Product
• Moisture content should not exceed 9g.

• Protein content should be at least 24g from soy protein.
• The energy content should not be less than 1365 kilojoules.
• The sodium content should not exceed 1500mg.
• The calcium content should be 150mg.
• The iron content should be 13,3mg.
• Zinc should be content 3,7 mg.
• Dietary fibre 4g.

• The product should not contain more than 10% of fat from other sources than SPP or
polyunsaturated vegetable oil.
• The SPP should remain the main ingredient of the final product.
• The final product should not contain any Tartrazine or MSG.
19.2.4 Optional ingredients
• Carbohydrates.
• Edible fats and oils (hydrogenated fat and oil not allowed).
• Other protein products.
• Vitamins and minerals.
• Salt.
• Herbs and spices.
All these ingredients should form part of the product.
69
All ingredients must comply with the relevant requirements promulgated in terms of the Foodstuffs,
Cosmetics and Disinfectants Act.
19.2.5 Food additives
During the course of manufacturing of TVP the following classes of processing aids, as compiled
in the advisory inventory of the Codex Alimentarius Commission, may be used:
• Acidity regulators
• Antifoam agents
• Firming agents
• Enzyme preparations
• Extraction solvents
• Antidusting agents
• Flour treatment agents
• Viscosity control agents
The flavour, appearance, colour, shape and texture of the product must closely represent the
original product and should be according to the specified criteria. The chunk or mince products
must not disintegrate when the product is cooked according to the instruction of the manufacturer.
TVP should be free from heavy metals in amounts that may represent a hazard to health.
19.4 MICRIBIOLOGICAL REQUIREMENTS
When product is tested in accordance with the SABS recommended testing method, it should be
free from Salmonella and Shigella.
The following organisms should be less than 10 per 25 g of the product when the product is tested
using the SABS recommended test;
• Escherichia coli
• Staphylococcus aureus, and
• Clostridium perfringens
19.5 PACKAGING
The containers/packages must be sealed, must not affect or be affected by the product, and must
protect the product against deterioration for at least 6 months when stored under appropriate
storage conditions.
• The soya should be packed into low-density polyethylene bags.

• The 10 kg quantities of soya should be packed into multiply Kraft bags or some other suitable
material.
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• The bags should be sealed, to protect the contents against microbial, insect and rodent
infestation.
• The limits of error packaged should comply with the tolerances as shown in the table below.
Table 23: Packaging for Soya Mince

Package size Limit of tolerance
- +
2 kg 1, 985 kg 2, 030 kg
10 kg 9, 050 kg 10, 100 kg
25 kg 19, 080 kg 20, 160 kg
19.6 LABELLING
The bags should be labelled in accordance with the Foodstuffs, Cosmetics and Disinfectants Act
No. 54 of 1972.
• The soy food quality mark must appear on each container/package.

• Full directions for use, and the method to be used for cooking
• The name or trade name of the product.
• The net mass of the product.
• The batch identification, the date of the manufacture and the expiry date.
• The nutritional information of the product.
• The list of all the ingredients used.
The above must be legibly and indelibly printed on each container/package, or on a label securely
attached to each container/package. The label should still remain affixed after the package has
been opened.
19.7 DELIVERY
The product must be delivered at times specified by the purchaser.
19.8 STORAGE
The product must be stored away from direct sunlight at room temperature. A cool dry place is
recommended for storage. It should be elevated from the floor.
19.9 SHELF-LIFE
The product must have a minimum shelf-life of 6 months on date of delivery.
20. CANNED VEGETABLES
20.1 BAKED BEANS IN TOMATO SAUCE
The product is composed of whole sugar beans packed in tomato sauce.
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The beans should be fairly soft textured and free from foreign objects or flavour.
20.2 CANNED PEAS IN BRINE
The product is composed of whole peas of a bright uniform green colour packed in slightly
sweetened brine. The peas should not be processed or show signs of loose skins and/or broken
kernels and should be fairly soft textured and free from extraneous vegetable matter.
20.3 MIXED VEGETABLES
The product is composed of pieces of vegetables packed in slightly sweetened brine. The vegetable
pieces should be fairly soft textured, and free from foreign object or flavour.
20.4 CORN WHOLE KERNEL
The product is composed of whole kernels of a bright uniform yellow colour packed in slightly
sweetened brine. The kernels should not show signs of loose skins and/or broken kernels and
should be fairly soft textured and free from extraneous vegetable matter.
20.5 CORN CREAMED STYLE
The product is composed of kernels of corn packed in slightly sweetened creamy brine. The
kernels should be fairly soft textured and free from extraneous vegetable matter or any foreign
object or flavour.
20.6 BEETROOT, GRATED AND SLICED
The product consists of cooked beetroot, grated or sliced, packed in vinegar. The grated or sliced
beetroot has a deep red/ maroon colour that is typical of beetroot and a taste and smell that are
typical of the product.
20.7 BUTTER BEANS
The product is composed of whole cooked butter beans packed in brine.

The beans should be fairly soft textured and free from foreign objects or flavour.
20.8 GREEN BEANS
The product is composed of green beans packed in brine.

The green beans should be fairly soft textured and free from foreign objects or flavour
20.9 TOMATO & ONION MIX
The product should consist of diced tomato & onion pieces and packed in a slightly sweetened
brine. The colour, odour and flavour should be acceptable and characteristics of tomato and
onion.
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21. HOT BEVERAGES
21.1 DRINKING CHOCOLATE
Drinking chocolate such as Hot Chocolate and Nesquick.
21.1.1 Requirements
• An instant chocolate flavoured drink that can be mixed with hot or cold water/milk.
• The product should be sweetened with sucrose – no artificial sweeteners.
• When reconstituted, should have a typical sweetened chocolate taste.
21.1.2 Packaging
• The tin should be sealed with tagger-foil, which should be removed upon opening.
• The reseal of the tin should be of the ring- and -lid type.
• The product will be packed in 500g or 1 kg.
21.2 INSTANT COFFEE
21.2.1 Requirements
• The coffee should be brown, dry fine or coarse granules before mixing with water
• The coffee should not be rock hard
21.2.2 Packaging
The product should be packed in a rigid steel lacquered can, consisting of steel with a layer of
tin. The packaging weight should be 500g and 750 g.
Primary Lid
- Discardable, easy –to-open aluminium foil type.

- A ring or tab should be attached to the primary lid to facilitate easy opening.
- The primary lid should ensure that the can is air-and moisture tight.
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Secondary lid
Easy to re-seal, that prevents moisture and air from penetrating can, after the removal of
the primary lid.
21.3 Blended ground coffee
21.3.1 Requirements
The coffee should be free flowing and non-caking with a homogenous coarse or fine-grained
appearance.
21.3.2 Packaging
Coffee bags:
The coffee should be packed in porous wet strength paper bags of sufficient strengths to hold the
coffee granules as well as the absorbed water without disintegration or splitting
Loose Coffee:
To be packed in durable a plastic bag to prevent flavours escaping. The secondary bag should be
made of Hessian
22. SUGAR
Sugar is sound, fair and marketable quality, dry, in homogeneous granulated, free-flowing
crystals. White sugar is purified and crystallized sucrose and should have the following
characteristics:
22.1 Requirements
(i) Quality criteria:

That part of powdered sugar, other than the anticipating agent or agents should
conform to following specifications:
 Polarization: not less than 99.7 S

 Mean aperture: 550-650 microns
 Invert sugar : not more than 0.04 % m/m content
 Conductivity ash : not more than 0.02 % m/m
 Loss on drying : not more than 0.1 % m/m (3 hours at 105 C)
 Colour : not more than 85 iu
 Moisture not more than 0.05%.
(ii) Food additives and contaminants should be listed as below

Food Additives: Max Level
Sulphur dioxide 20mg/kg
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Contaminants: Max Level

(i) Arsenic (As) 1 mg/Kg
(ii) Copper (Cu) 2 mg/Kg
(iii) Lead (Pb) 2 mg/Kg
White sugar should comply with all applicable requirements in terms of the Foodstuffs,
Cosmetics and disinfectant Act No 54 of 1972, The Trade Metrology Act No 77 of 1973,
Reg. 2362 of 1977 of the Marketing Act No 59 of 1968 as amended.
(i) Portion control/mass White crystallized sugar should be available in the 10g sachets
as well as the 1 kg and 25 kg packages.
(ii) Physical properties
(a) The sugar should be granulated cane sugar and should not cake.
(b) The granules should be crystalline and uniform in size and free from foreign
material.
(c) At the time of packing the moisture content should not exceed 0.05%.
(d) Texture, colour and appearance. Refined white sugar should be white, dry,
odourless, granulated sucrose readily soluble in cold water. It should have
no taste other than sweetness.
22.1.3 Microbial Requirements:
Should not contain more than:

(i) 200 mesophilic bacteria/10 grams
(ii) 10 yeasts/10 grams
(iii) 10 moulds/10 gram
22.1.4 Packing and Marking
(i) Sugar sachets should be packed in an opaque bleached sulphate paper sachets
with the following dimensions:
 72mm x 52mm
 paper 31g/m (opaque bleached sulphate paper)
 LDPE 9g/m (low density polyethylene)
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(ii) The sachets should contain not less than 9,3g white sugar and not more than 11.2g
of white sugar and the average of 10 sachets should not be less than 10g. It should
be sealed to be 100% effective.
(iii) The 1 kg packages:
(a) The package should contain not less than 990g and not more than 1020g
fine granulated sugar.
(b) The sugar should be packed in 90 gram per square meter bleached Kraft
paper.
(iv) The 25 kg packages:
(a) The package should contain not less than 25 990g and not more than 25
100g fine granulated sugar.
(b) The sugar should be packed in 25 kg poly bags.
(iv) The packages should be labelled in accordance with R908/1977 of foodstuffs,

cosmetics and disinfectant Act no 54 of 1972.
23. MILK POWDER
23.1 Definition
Milk means the normal secretion of the mammary glands of bovines, goats or sheep.
23.1.1 Requirements
• The milk must come from herds free of tuberculosis, brucelosis, mastitis or any other dangerous
diseases;
• The milk must be clean, free of antibiotics and pathogenic organisms.
• The coliform count must be less than 10/ml in pasteurized milk and less than 50/g in other
dairy products.
• The milk must be free from E.coli.
• Primary dairy products of the types known as milk and reconstituted milk must not clot when
boiled for five minutes.
23.1.1.1 Composition requirements
The product should have the following nutritent composition, as shown in the following
table:
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Table 24 Nutrient composition of milk powder

Full cream milk powder Low Fat milk
per 100g powder
Per 100g
Energy 2 075 kJ 1516 kJ
Protein 26,4g 36.2
Lactose 38.6g 38,6g
Butterfat >26,0g 0,2g
Lecithin 0,2g 0,2g
(added)
Minerals (ash) 5,8g 5,8g
Water (max) 3,0g 3,0g
Vitamin A (added) 1 500 IU 1 500 IU
Vitamin B2 1,3 mg 1,3 mg
Calcium 880 mg 1 257 mg
Iron 0.5mg 0,3 mg
Vitamin D (added) 7.5ug 7,5ug
Pantothenic acid 1.7mg 1,7mg
Vitamin B12 1mg 1,6mg
Phosphorus 700mg 700mg
Magnesuim 80mg 80mg
Sodium 280mg 280mg
Pottassium 1 080mg 1 080mg
23.1.1.2 Raw Materials and Ingredients.
The list of ingredients and raw materials is as follows:
Fresh Milk
Vitamin A and D3
Iron
Lecithin
Raw materials and ingredients should be of food grade quality and should be free from
extraneous matter and objectionable odours and flavours. No blends will be accepted
23.1.1.3 Physical requirements.
(i) Portion control / Mass

The product should be available in the following: 500g plastic bag and 25 kg Polly
Bag.
(ii) Mass control limits
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The product should be filled according to the Trade Metrology Act as in paragraph 2:
the limits for the 500g package being 493g- 514g, deficiency and excess respectively
and for the 25 kg: 24 900g – 25 200g, respectively .
23.1.1.4 Organoleptic and Sensory Properties
(i) Appearance
The product should be of a powered nature having a cream to pale yellow colour.
(ii) Flavour
The product should have a pure, fresh characteristic milk flavour.
(iii) Texture
The product should be free flowing.
23.1.1.5 Microbiological Requirements
The product should conform to the following standards in the table below:
Table 25: Microbiological requirements for milk powder

Max/gram 10 000
Total count Absent
E. coli type 1 Absent
Faecal streptococci Absent
23.1.1.6 Processing and Manufacture
• The product should be processed according to the manufacture specifications using

Good Manufacturing Principles.
• The product should be made from standardized fresh milk with added vitamins.
• The milk should be pasteurized, evaporated, homogenized and spray dried in order to
obtain the instant powder.
23.1.1.7 Packaging and Labelling
• This packaging should protect the contents against deterioration and contamination
during normal storage, handling and transport.
• The tins should have a resealable lid and be packed in a cardboard tray and should be
wrapped with a plastic film. The packs should be as follows: 25 kg poly bag and 24 x
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500g poly bag
24. CONDIMENTS
24.1 CHUTNEY

Ingredients
The product should contain at least 50% dried fruit with the following ingredients
permissible: Dried fruit (peaches and apples), onion, salt, spices, sugar, vinegar, starch
and caramel. Preservatives must be limited (less than 0,05%) and specified.
24.1.2 Organoleptic and Sensory Properties
(i) Appearance: The colour should be acceptable and characteristic of chutney.

(ii) Flavour: A pleasant odour and flavour characteristic of dried fruit. No foreign flavour
or colour should be present.
(iii) Texture: The product should be in the form of a paste with soft consistency
characteristic of a sauce. It should not be runny, weeping or spongy.
(i) The product should be free from all micro-organisms which under normal conditions
grow and reproduce and/or produce toxins causing spoilage.
(ii) All spores of Clostridium botulinum must be successfully destroyed.
(iii) When the product is opened it should still have the same colour, taste and smell as
24.1.4 Shelf life
Minimum of 12 months from date of manufacture, if unopened and stored at room

temperature.
24.1.5 Packaging
(i) The chutney should be available in 470g, 3kg, 5.7kg containers or sachets.
(i) The container should be glass or polypropylene or some other similar plastic material
with a suitable screw-on lid.
(ii) After opening the lid should be easily resealable.
(iii) All plastic or glass containers should in no way be damaged or leaking.
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The product should be stored in a cool, dry, well ventilated location and handled in the
appropriate manner.
24.2 TOMATO SAUCE
(a) Ingredients
This product should contain at least 10% minimum soluble tomato solids by mass
with the following ingredients permissible: tomatoes, onion, salt, spices, sugar,
vinegar and starch.
Preservatives must be limited (less than 0,05%) and specified. No colouring and
thickeners permissible.
(b) Portion control/mass
The tomato sauce should be available in 750 ml and 5 litre quantities or sachets.
(c) Organoleptic and Sensory Properties
(i) Appearance:
The colour should have be acceptable and characteristics of tomato sauce.
(ii) Flavour
A pleasant odour and flavour characteristic of tomatoes. No foreign or colour
should be present.
(iii) Texture
The product should be in the form of a paste with soft consistency characteristic
of a sauce. It should not be runny, weeping or spongy.
24.2.2 Microbiological requirements
(i) The product should be free from all micro-organisms which under no conditions
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24.2.3. Shelf life
The shelf life is minimum of 12 months from date of manufacture, if unopened and stored
at room temperature.
24.2.4. Packaging
(i) 750 ml plastic or glass bottles
• The bottle should contain not less than 750 ml and not more than 780 ml of
the product.
• The bottle should be glass or polypropylene or some other similar plastic
material with a suitable screw on or snap on type lid.
• After opening the lid should be easily resealable.
• Twelve bottles should be packed onto a cardboard tray and be shrink-wrapped
with polyethylene.
• All plastic or glass bottles should in no way be damaged or leaking.
(iv) 5 litre plastic bottle
• The container should contain not less than 4,96 litre and not more than of
product.
• The container should be equipped with a resealable cap for convenient use.
• All containers should protect the contents against deterioration and
contamination during normal storage, handling and transport.
• All labeling should be in accordance with R908//1977 of the Foodstuffs,
cosmetics and Disinfectants Act No 54 of 1972.
•
24.2.5 Storage and transit
The product should be stored in a cool, dry and well ventilated location and handled in the
appropriate manner.
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24.3 WORCESTERSHIRE SAUCE
(a) Ingredients: The product should contain the following ingredients:
Vinegar, water, molasses, sucrose, onions, garlic, spices sodium chloride, colouring
and stabilizers.
(b) Portion Control/Mass
The Worcestershire sauce should be available in 750 ml and 5 litre quantities.
(c) Organoleptic and Sensory Properties
(i) Appearance
The colour should be dark brown to black and be acceptable and characteristic
of Worcestershire sauce.
(ii) Flavour
A pleasant odour and flavour characteristic of Worcestershire sauce. No
foreign flavour or colour should be present.
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24.3.3 Shelf life
The product should have a 4 year or longer shelf life in the unopened state, when stored
under cool, dry conditions.
24.3.4 Packaging
(i) 750ml plastic or glass bottles
• The bottle should contain not less than 735ml and not more than 780ml of the
product.
• The bottle should be glass or polypropylene or some other similar plastic

material with a suitable snap-on type lid.
• Twelve of these bottles should be packed onto a cardboard tray and be shrink-
wrapped with polyethylene.
• All plastic or glass bottles should in no way be damaged or leaking.
• The containers should protect the contents against deterioration and

contamination ducting normal storage, handling and transport.
(ii) 5 litre plastic bottle
• The container should contain not less than 4.96 litre and not more than 5.07
litre of product.
• The container should be equipped with a resealable cap for convenient use.
appropriate manner.
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24.4 MAYONNAISE
(i) Ingredients
Mayonnaise should contain sunflower oil: 50g per 100g (min), water, acidifying
agents, sucrose, egg, salt, thickener, flavourants, anti-oxidants, colourants and
preservatives.
(i) Portion control and mass:
The product should be available in 3 litre and 20 litre quantities.
(ii) Organoleptic and Sensory Properties

General Properties:
• The product should have an acceptable taste, a pleasant odour and an
attractive cream to pale yellow appearance.
• No rancid, foreign or objectable flavour or colour of any kind should be present.
• The product should have the texture of a paste with a soft consistency
characteristic of a thick sauce.
• It should not be runny, weeping or spongy.
The following organisms should be absent:

√ Lipolytic organisms
√ Oxidative organisms
√ Moulds
√ Pathogens
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24.4.4. Shelf life
This product should have a minimum shelf life of 6 months.
24.4.5 Packaging
The product should be available in various quantities:
3 litre can
• The can should contain less than 2.96 litre and not more than 3.07 litre of
product.
• The inner surface of the can should be tinned, lacquered or enameled.
• The can should be equipped with a screw cap, so that a certain quantity of
product can be poured out, and than the can be resealed.
24.4.6 Marking
Each container should contain the following information in legible writing.
• The name and address of the manufacturer and his trade mark
• The name of the product (what is made of)
• The net volume of the contents in ml or litre
• The date of the manufacture
• All labeling should be in accordance with R908/1977 of the Foodstuffs,
Cosmetics and Disinfectants Act no 654 of 1972.
appropriate manner.
24.5 VINEGAR
Vinegar should either be white or black.
24.5.1 Requirements
• The product should be naturally fermented spirit.

• No foreign or inappropriate flavour or colour of any kind should be present.
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White vinegar
• The product should have a transparent white appearance.
Brown Vinegar
• The product should have a brown appearance.
24.5.2 Packaging
• The bottle should be polypropylene or some other similar plastic material with a suitable
resealable lid.
• All plastic bottles should in no way be damaged or leaking.
• The vinegar should be packaged in sachets, 750 ml or 5 litre bottles
24.6 LEMON JUICE
• The colour, odour and flavour should be acceptable and characteristics of lemon juice.
• Should be 100 % lemon juice – not diluted
24.6.1 Packaging
• The product should be packaged in a polypropylene bottle or some other similar plastic
material with a suitable screw on or snap on type lid.
• All bottles should in no way be damaged or leaking.
• The packaging weight should be 500 ml, 750 ml and 2 litres.
25. BISCUITS
CREAM CRACKERS, PROVITAS AND MARIE BISCUITS
Scope
This specification covers manufactured biscuits like Cream Crackers, Pro-vitas and Marie
biscuits.
25.1 Requirements
The products should have the following nutrient composition as shown in the table below.
Table 26: Nutrient composition of biscuits
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Cream Pro-vitas Marie

Crackers
Weight per 7 5.7 5.5
biscuit (g)
KJ per biscuit 124 95 96
Percent moisture 4.9 3.0 2.2
Percent protein 10.2 11.4 8.1
Percent fat 13.5 8.7 10.2
Percent 68.6 71.9 77.4
carbohydrate
Percent starch 62.4 63.4 55
Percent fibre 0.3 1.1 0.7
Percent salt 1.1 1.1 0.6
Percent total 6.2 8.5 22.4
sugar
25.1.3 Raw materials and Ingredients
The list of ingredients and raw materials are as follows:
(i) Cream Crackers – wheat flour, vegetable and marine fat, yeast, gluten, salt, golden
syrup, sugar, raising agents, malt extract, lecithin, flour improver.
(ii) Pro-vita – crushed wheat, wheat flour, vegetable and marine fats, butter, golden
syrup, glucose, yeast, malt extract, whey powder, salt, raising agents, lecithin.
(iii) Marie-Wheat flour, sugar, butter, hydrogenated vegetable fat, maize starch, eggs,
whey powder, glucose, salt, lecithin, raising agents, flour improver.
Raw materials and ingredients should be of food grade quality and should be free from
extraneous matter and objectionable odours and flavours.
(i) Portion control and mass
Table 27: Mass of biscuits

Biscuits Number of biscuits
Std Max Min
Cream Crackers per 200g 29 30 28
Provita per 250 g 43 44 42
Marie per 200g 36 37 none
(ii) Organoleptic and sensory properties
Cream crackers: An open flaky textured cracker with a blistery surface. It should be
crisp with a pleasant flavour.
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Pro-vita: A course textured, high bran biscuit. The product should be crisp on
biting with a nutty wholesome flavour.
Marie: A light open textured, crisp, semi-sweet biscuit which should have a
mild butter flavour.
The product should be free from all visible mould growth that causes deterioration in the
quality of the product.
25.1.6 Shelf life
All the products should show no significant degree of deterioration in either flavour or
textural properties within 12 weeks of the date of manufacture.
25.1.7 Packaging
(i) The biscuit should be packaged so as to prevent significant moisture uptake causing
a loss in crispness before the 12-week shelf life expires.
(ii) The packaging should also serve to provide protection against both mechanical
damage and insect infestations.
25.1.8 Transport, delivery, storage and handling
(i) The product should not be stored in direct contact with floor surfaces or near strong
smelling and hazardous materials.
(ii) The product must be kept clear of any form of potential insect infestation and should
not be stored under extreme temperature or humidity conditions.
(iii) Cases should be packed tightly together during transit to ensure minimal movement.
(iv) Cases must be stacked squarely to ensure maximum stability of stack and should
not exceed 8 in height.
(v) All biscuit products should be treated as very fragile.
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26. DESSERTS
26.1 CUSTARD POWDER
26.1.1 Description
This is a product prepared from maize starch (cornflour) with the addition of flavouring and
permitted colouring, with or without the addition of salt and other food substances.
26.1.2 Compulsory General Requirements.
The product should be in the form of fine powder and should be free from objectionable
odour and insects and fungus infestation.
The moisture content of custard powder should not exceed 14% and the ash content which
is calculated on a dry basis, should not exceed 1.2%.
(a) Portion control/Mass: Custard powder should be available in 500g and 2 kg

quantities.
(b) Organoleptic and Sensory properties
(i) Appearance: Custard is a pale yellow coloured powder, once reconstituted
it should have a natural egg yolk colour.
(ii) Flavour: Custard powder should have a pleasant vanilla flavour and should
be free from objectionable odours.
(iii) Texture: Custard has a finely powdered texture, once reconstituted it forms
a smooth firm colloidal suspension.
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26.1.5 Microbiological Requirements: The following organisms should be absent

from the product:
√ Salmonella.
√ E Coli I
√ Faecal Streptococci
√ Coagulase (+) staphylococci
26.1.6. Shelf life
Custard Powder should have a shelf life of not more than 6 months in an unopened state.
(a) 500g Container
(i) The custard powder should be packed in a polypropylene or similar rigid

plastic container. The container should have a resealable snap on plastic lid
which protects the contents against deterioration and contamination during
normal storage, handling and transport.
(ii) The container should contain not less than 493g and not more than 514g of
custard powder. The average contents of 10 containers of custard powder
should be not less than 500g.
(iii) Labelling should be in accordance with R908/1977 of the Foodstuffs,

Cosmetics and Disinfectants Act no 54 of 1972, it should also be marked
with directions on how to make custard powder.
(b) 2 kg Can
(i) Custard powder should be packed in either normal rigid metal lacquered
cans or a paperboard side walled canister with rigid steel ends.
The cans should be the size that contain 2kg of custard powder. Not less
than 1. 875kg and not more than 2.250kg of product should be packed into
the can.
(iii) Both types of cans should have a resealable ring type lid, which protects
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the contents against deterioration and contamination during normal storage,

handling and transport.
(iv) Labelling should be in accordance with R908/1977 of the Foodstuffs,

Cosmetics and Disinfectants Act No 54 of 1972. It should also be marked
with directions on how to make custard powder.
(v) Both sizes of container should be packed into suitable cartons for easy
handling in storage, transport and distribution.
26.1.8. Storage and Transit
The product should be stored in a cool, dry well ventilated location, and handled in the
appropriate manner.
26.2 JELLY CRYSTALS
Scope: Jelly crystals with these Flavours
(i) Raspberry
(ii) Lime or lemon
(iii) Green Gage
(iv) Cherry
(v) Orange
(vi) Apricot
(vii)
26.2.1 Physical and Chemical Requirements

The jelly crystals:
(i) Should be reasonably free flowing and free from lumps.
(ii) Should be free from dirt, grit and other foreign matter.
(iii) When prepared according to the manufacturer’s instructions, should produce
a firm jelly of the flavour stated on the package.
26.2.2 Moisture and Volatile Matter Content
The loss in mass of a 2g sample when dried to constant mass, at 98 – 100 degrees Celsius
under a pressure of 47mB or less, should not exceed 3%.
26.2.3 Jelly Strength
(i) When prepared according to manufacturers instructions and allowed to set at 4
91
degrees Celsius in a 100g mould, the jelly should have a firm texture.
(ii) After being kept at 4 degrees Celsius for 12 hours and then removed from the mould
and kept at 25 degrees Celsius, the jelly should retain its shape for 2 hours.
(i) The jelly crystals should be made up of the following raw materials: sugar, gelatine,
acidifying agent, sodium nitrate, flavouring agents, salt, vitamin C and colourant.
(ii) The raw materials should be suitable for human consumption and should be free
from objectionable odours and flavours.
26.2.5 Packing and Marking
(a) Packing
(i) The jelly crystals should be packed in cellophane, polyethylene coated,

packets of 1000g as primary package.
(ii) A cardboard box should be used as secondary packaging that is capable of

protecting the contents during normal storage and transport.
(b) Marking
(i) Each sachet should have legibly printed on it in English the flavour of the jelly
crystals, size of the lettering minimum of 4mm in height and black in colour.
(ii) The sachets seals should be 100% effective.
26.3 PUDDING POWDER
Flavours
(i) Chocolate
(ii) Caramel
(iii) Butterscotch
(iv) Strawberry
(v) Banana
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Pudding powder should be made up of the following raw materials: sugar, starch, salt,
permitted emulsifier, permitted flavouring and colouring agents, no preservatives should
be added, and Calcium phosphate 1.5 % max, as anti-caking agent.
(i) The product should come in sachets of 1000 grams with limits of error being 14g
deficiency and 28 grams excess.
(ii) The pudding powder should be free of any extraneous matter, should be free-flowing
and should be free of objectionable odours or flavours.
(iii) The following properties should apply to the prepared pudding:
(a) The flavour should be as stated on the package and should be acceptable to
the purchaser.
(b) The colour should be approved by the purchaser.
(c) The pudding should have a smooth, reasonably firm texture once prepared
and should be free of lumps.
(i) The pudding powder should not contain any substances originating from micro-
organisms in amounts which may represent a hazard to health.
(ii) It should be free from all pathogenic organisms and coliforms.
26.3.4. Shelf life
The shelf life should be 12 months maximum.
26.3.5. Packaging and Marking
(i) Packaging:
The sachets, being the primary package should be made of cellophane, polyethylene
93
coated packets.
The seal should be 100% effective and should not be stapled.
The 1kg packages should be packed in a stable outer cardboard carton.
26.3.6 Storage and Transport
The pudding powder should be stored in a cool, dry place. Transport should take place
under the same conditions.
26.4 SAGO
Sago
(i) The sago should be of the finest grade possible.

(ii) The sago pearls should be cream coloured, odourless, tasteless and on average
2mm in diameter.
(iii) The product should be free of all extraneous matter, fine dirt and specks.
(iv) When cooked, a tasteless slightly milky and lumpy gel should be formed.
26.4.2. Storage and Transport
The product should be stored in a cool, dry well ventilated location and handled in the
appropriate manner.
26.4.3 Quality Assurance Provisions
(a) Quality Management System
(i) The processing factory should maintain a quality management system which will
assure that all products supplied to this specification are satisfactory in all respects.
(ii) The quality management system should be approved by the Purchaser and should
ideally comply with the requirements set out in SABS 0157, Code of Practice for
Quality Management Systems.
(b) Premises and Plant.
(i) The premises should comply with all laid down State and local authority regulations
with regard to hygiene and health standards.
(ii) The premises should be maintained in an acceptable hygienic condition to the
94
satisfaction of the Purchaser.
(c) Responsibility for Examination
(i) The supplier should be responsible for carrying out all such examinations,
measurements and tests during or after manufacture or processing to ensure that
all items are fully in accordance with the requirements of this specification.
(ii) The Purchaser should have the right to witness or verify any examinations,
measurements and tests which have been carried out.
27. SPREADS
27.1 FISH PASTE
(i) Ingredients: The product should contain at least 50% fish with the following
ingredients
permissible:

Fish, anchovies, salt, spices, sugar and colouring.
(ii) Nutrient Composition
At the time of packaging the nutrient values should not be less than the following,
as shown below:
Nutrient Breakdown Per 100g
Protein 15g
Fat 10g
Carbohydrate 4g
Energy 704kj
Calcium 280mg
Iron 9mg
Sodium 600mg
Magnesium 33mg
Phosphate 310mg
Potassium 300mg
95
27.1.2 Mass
The fish paste should be available in round jars with a vacuum seal.
The product should be available in masses stated below complying with the Trade Metrology
Act:
Mass: Container 50g

Contents 175g
Total: 225g
27.1.3 Organoleptic and Sensory Properties
(i) Appearance
The colour should be acceptable and characteristic of fish paste.
(ii) Flavour
A fish flavour that has a very prominent anchovy taste.
(iii) Texture
The product should be in the form of a paste with soft consistency characteristic of
a spread. It should not be runny, weeping or spongy.
27.1.5. Shelf life
The shelf life is minimum of 6 months from date of manufacture, if unopened and stored at
room temperature.
27.1.6. Packaging
(i) In round glass jars with vacuum seals that are intact.
96
(ii) The quantity packed in each corrugated box should be packed in containers that
comply with specifications of section 7 from regulation 406.
(iii) All jars should in no way be damaged or leaking.
(i) The product should be stored at room temperature (250 C) in an unopened state.
(ii) Once the seal is broken, refrigeration is necessary (under 50C).
27.2 VEGETABLE EXTRACT SPREAD
27.2.1 Scope
This specification covers Vegetable Extract Spread e.g. Marmite
(i) The product may be of the yeast extract type but should have a vegetable flavouring.
27.2.3 Physical requirements:
The raw materials should be suitable for human consumption and should be free
from objectionable odours and flavours.
(ii) Appearance:
The product should have a rich dark brown colour, of uniform smooth consistency.
(ii) Flavour
The product should have a salty vegetable flavour, pleasant to the palate.
(iii) Texture:
The product should be of smooth uniform spreadable consistency and free of lumps.
The product should not contain any substances originating from micro-organisms in
amounts, which may represent a hazard to health.
It should be free from all pathogenic organisms and coliforms and should comply to the
requirements as shown in the table below:
Table 28: Microbiological requirements for vegetable extract spread

Salmonella Genera Absent/gram
Faecal Streptocolli Absent
E Coli I Absent
Clostridium perfringens Absent
97
27.2.5 Shelf Life
The product should have a 5-year or longer shelf life in the unopened state. After opening the
container should not be kept longer than 12 months.
27.2.6 Packaging and Marking
(i) The vegetable extract should be packed into acceptable airtight glass containers
which should be of the screw cap closure type.
(ii) The containers which should be capable of protecting the contents against
deterioration and contamination during normal storage, transport and handling.
(iii) The product should be available in 250g containers and should be packed into a
secondary outer carton which should protect the contents during normal handling,
transport and storage.
27.2.7 Storage and transport
The product should be stored in a cool, dry place and handled in the appropriate manner. The
packaging should be intact upon delivery.
27.3 PEANUT BUTTER
These specifications cover peanut butter of two types:
• Smooth textured; and

• “Crunchy” textured.
Definition:
A food product prepared from the roasted and finely ground kernels of clean, sound shelled
blanched peanuts, with the addition of a suitable stabilizer that prevents oil separation, and with
or without the addition of a permitted anti-oxidant, sugar and salt.
27.3.1 Requirements
The peanut butter must have a good flavour and aroma, must be free from foreign, bitter, rancid
or objectionable taste and odour, and must be reasonably free from black specs and seed coat.
27.3.1.1 Physical requirement
 The peanut butter must have a good flavour and aroma.

 It must be free from foreign, bitter, rancid or objectionable taste and odour and should be
reasonably free from black specks and seed coats.
 There must be no separation of oil from the peanut butter.
 The peanut butter must be packed in hermetically sealable glass jars of 410g and tightly
sealed plastic holders of 20kg.
98
27.3.1.2 Microbiological requirements
When the peanut butter is tested by the internationally accepted methods, the following organisms
must be absent:
• Lipolytic and oxidative organisms
• Escherichia coli
• Yeasts and Moulds
• Enterobacteriaceae
The total aflatoxin in peanut butter must be less than 10ug/kg and the B1 Aflatoxin not more than
5 ug/kg.
27.3.1.3 Chemical requirements
The peanut butter must comply with the requirements given in Table 1.
Table 29: Chemical requirements for peanut butter

1 2 3
Requirement
Property Smooth type Crunchy type
Sodium chloride % by mass, max 1.0 1.0
Free fatty acids (as oleic acid), % by 1.0 1,0
mass, max.
Peanut content, % by mass, min 90 90
Energy value per 100g, min. 2500 kj 2500 kj
Aflatoxin, including aflatoxin B, mg/ 10 10
kg max
Aflatoxin B, mg/kg max 5 5
27.3.2 Packaging
The peanut butter must be packed in suitable sealed containers that are capable of protecting
the contents against contamination and deterioration under normal conditions of storage and
transportation. It must be packed in the quantities described in the regulations under the current
Trade Metrology Act.
27.3.3 Labelling
The containers must be labelled in accordance with the requirements of the regulations
promulgated under the current Foodstuffs, Cosmetics and Disinfectants Act(Act 54 of 1972). In
addition, each lot must be identified by a product code, the day of filling, the retort batch number
and the factory identification, embossed or otherwise indelibly marked on the container
99
28. FATS AND OILS
28.1 MARGARINE
Scope
This specification covers processed margarine in the form of:
(i) Margarine, yellow – brick

(ii) Margarine, soft - tub
The moisture content of margarine should be no more than:
Margarine, yellow-brick 16%

Margarine, soft – tub 50%
The margarine may contain the following ingredients: vegetable oils and fats (80%), at
least 40% poly unsaturated fatty acids in soft margarine, salt, milk solids, emulsifiers (4%),
preservatives, flavourants and colourant.
The colourant and preservative should be specified. No animal fats are allowed.
(i) Portion control and mass
(a) Margarine, yellow - brick: 500g

(b) Margarine, soft – tub: 500g
(c) Margarine, soft – portions: 8g
(ii) Organoleptic and sensory properties
(a) Texture

 Soft margarine – soft, smooth spreadable
 Margarine, brick – slightly firm, sliceable texture when refrigerated
 All margarine should be homogenous, free of lumps and extraneous matter.

(b) Flavour
The margarine should be free of odours and taste.
(c) Colour
The margarine should be light creamy beige to light yellow.
100
The product should be free from all visible mould growth that causes deterioration in the
quality of the product.
Levels of microbes in margarine according to the table below.
Table 30: Acceptable levels of microbes in margarine

Microbes Margarine
Total count 5000/g max

Coliforms 50g/max
E Coli Negative
Anaerobic spores Less than 10/g
Staphylococci 10/g max
Staph aureus Negative
Yeast and moulds Less than 10/g
Aerobic Mesophiles Less than 10/g
28.1.4 Shelf life
Margarine should have a maximum shelf life of 6 months after date of manufacturing.
28.1.5 Packaging
(i) Margarine portions should be packed in a small container made of similar plastic
material than the 500g tub but with a dimension of 72mm x 52mm.
(ii) The 8g portions should contain not less than 7.3g salt margarine and not more than
9.2g.
(iii) It should be sealed to be 100% effective.
(iv) Margarine, soft -Tub: the margarine is filled into high-density polyethylene, or similar
plastic material, 500g tub with a tight fitting lid.
(v) The material used should be white and should ensure that the product is protected
from mechanical damage and ensure that the enquired shelf life is achieved.
(vi) The tub should contain about 500g soft margarine.
(vii) The portions should be packed 150 to a carton and 4 cartons into a cardboard box.
(viii) The tubs should be packed into a cardboard tray.
(ix) Margarine, bricks: the margarine is filled into 500g aluminium foil packages.
(x) These are then packed into a cardboard box.
(xi) The bricks of margarine should then be packed 24 to a carton, for protection during
101
handling, transport and delivery.
28.1.6 Transport, Delivery, Storage and Handling
(i) The margarine, bricks and tubs, should be kept refrigerated during transport.
(ii) The product should not be stored under extreme temperature or humidity conditions.
(iii) Delays during off-loading and handling should be reduced to a minimum to prevent
an increase in product temperature.
28.2 COOKING OIL
Oil is a generic term for chemical compounds that are not miscible with water and are in a liquid
state at room temperatures. Edible vegetable and animal oils are frequently used in cooking, due
to their ability to reach higher temperatures than water. They also serve as a flavour enhancer and
as a supporting medium for vitamins and aromas.
Scope: The specification covers cooking oil (edible sunflower seed oil): 5l & 20l.
(a) Edible cooking oil should not contain any mineral oil.
(b) The product should contain trace elements in a proportion not exceeding the
specified amount in parts per million, according to the table below.
Arsenic Zinc Copper Lead Tin

______________________________________________________
Edible oils 1.0 20.0 0.5 250.0 50.0
______________________________________________________
(c) The following colourants are permitted in the product according to good manufacturing
practice:
(i) Beta-Carotene
(ii) Annato
(iii) Ciraimin
(iv) Canthaxontine
(d) These colourants are added to restore natural colour lost in processing or for the
purposes of standardizing colour. The added colourants must not be used to deceive
or mislead the consumer by concealing damage or to improve the product when it
is inferior.
102
28.2.2 Physical Requirements:-
(a) Portion control and mass: The product should be available in 5ℓ and 20ℓ quantities.
(b) General Properties: The product should have an acceptable, taste, a pleasant
odour and an attractive sparkling transparent yellow appearance. No rancid, foreign
or objectionable flavour or colour of any kind, should be present.

The following organisms should be absent:
(i) Lipolytic organisms.

(ii) Oxidative organisms.
(iii) Moulds.
(iv) Pathogens.
28.2.4 Shelf life
This product should have maximum shelf life of 9 months.
28.2.5 Packaging
The product should be available in various quantities:

(i) 5ℓ can:
 The can should contain less than 4.96ℓ and not more than 5.07ℓ of product.
 The inner surface of the can should be tinned, lacquered or enamelled.
 The can should be equipped with a resealable cap for convenient use.
(ii) 20ℓ can:
 The can should contain not less than 19.9ℓ and not more than 20.2 ℓ of product.
 The inner surface of the can should be tinned, lacquered or enamelled.
 The can should be equipped with a screw cap, so that a certain quantity of
product can be poured out, and then the can be resealed.
 All containers should protect the contents against deterioration and contamination
during normal storage, handling and transport.
28.2.6 Marking
Each container should contain the following information in legible writing (i.e. English).
103
(i) The name and address of the manufacturer and his trademark.
(ii) The name of the product
(iii) The net volume of the contents in ml or litres.
(iv) The date of manufacture (code or serial number).
All labelling should be in accordance with R908/1977 of the Foodstuffs, Cosmetics and Disinfectants
Act no 654 of 1972.
29. SALT, SOUP , GRAVY POWDERS, HERBS AND SPICES
29.1 SALT
Scope
This specification covers food grade salt, including table salt.
29.1.1 Description
Food grade salt means salt containing not less than 97% crystalline sodium on a dry
matter basis, including table salt.The salt should be iodised.
(i) Iodated table salt and coarse salt

(ii) Mean aperture: 550-650 microns
(iii) Colour IU max = 85
(iv) Ash % max = 0.02 %
(v) Moisture max = 4 %
(vi) Iodine = 40 – 60 ppm (mg/kg) in the form of potassium iodate
(vii) Fluoride = 50 ppm (mg/kg)
(viii) Table salt: Crystalline sodium chloride > 98,4% in its water-free state
(ix) Coarse salt: Crystalline sodium chloride >97% on a dry matter basis
Food additives and contaminants should be listed as below:
Food Additives Max level

Sulphur dioxide 20mg/kg
Contaminants Max level
Arsenic (As) 1g/kg
Copper (Cu) 2mg/kg
Lead (Pb) 2 mg/kg
104
29.1.3 Raw Materials and Ingredients
Raw materials and ingredients should be of good grade quality and should be free from
extraneous matter and objectionable odours and flavours.
(i) Portion control and mass:
Table salt as well as coarse salt should be available in 1 kg and 25 kg packages and
the table salt should also be available in 8g portions.
(ii) Physical properties:
(a) Table salt should be free flowing and all salt should be free from foreign
material.
(b) At the time of packing the moisture content should not exceed 0.05%
(c) Food salt should be soluble in cold water.
(iii) Texture, colour and appearance
Food salt should be white, dry and odourless.
Food salt should not contain any substances originating from microorganisms in amounts
29.1.6 Shelf life
The product should have an indefinite shelf life provided it is packed properly and when
stored under cool dry conditions.
29.1.7 Packaging
(i) The sachets (8g portions) should be packed in an opaque bleached sulphate paper
sachets with the following dimensions: 40 mm x 50mm.
(ii) The 1 kg quantity of table salt and coarse salt should be packed in low-density
polyethylene bags.
(iii) The 25 kg quantity of table salt and coarse salt should be packed into multiply Kraft
bags or some other suitable material.
(iv) The bags should be sealed, to protect the contents against microbial, insect and
rodent infestation and mechanical damage.
(v) The ideal moisture percentage present at the end of the shelf life is found in the
105
table in par 4.
(vi) For the 8g portions: The sachet should not contain less than 7.3g and not more
than 9.2g. The
average of 100 sachets should not be less than 8g.
(vii) For the 1 kg package: The package should contain not less than 990g and not
more than 1 020 kg.
(viii) For the 25 kg package: The package should contain not less than 24 990g and
not more than 25 020 kg.
29.1.8 Transport, Delivery, Storage and Handling
The product should be stored in a cool dry well ventilated location and handled in the
appropriate manner
29.2 SOUP AND GRAVY POWDERS
Soup /gravy powder should be a fine powder which when reconstituted forms a smooth
fine suspension and should be free from inappropriate flavours. The flavour and colour
should be as stated on the package and should be acceptable to the purchaser.
29.2.1 Packaging
The soup powder should be packed in a resealable clean container.The seal should be
100% effective and capable of protecting the content from damage during normal storage.
The product should be handled in such way as to prevent the rupture of the packaging
materials used
The sachet/bag containing the product should be packed into a sealed carton box. The
box should be made of a stable cardboard that is capable of protecting the sachet from
damage during normal storage and should not be stapled. The product should be handled
in such way as to prevent the rupture of the packaging materials used.
29.3. SPICES AND HERBS
This specification covers:

• Peppers (white & black)
• Curry powder
• Tumeric
• Paprika
• Parsely, dried
• Coriander
• Barbeque spice
• Chicken spice
• Mixed herbs
• Mustard powder
106
29.3.1 Requirements
The product should be:

• In the form of fine powder except for mixed herbs
• Free from objectionable odour, insects and fungus
• Should have flavour characteristic of the specific herb or spice
29.3.2 Packaging
The packages should be made of polyethylene coated cellophane, which is completely sealed
30. JUICE
30.1 JUICE CONCENTRATE
When prepared according to the manufacturers instructions, should produce a sweetened drink
typical of the flavour stated on the package
30.1.1 Packaging
• The bottle should be polypropylene or some other similar plastic material with a screw.
• The bottles should in no way be damaged or leaking
30.2 JUICE POWDER
• An instant fruit flavoured drink enriched with Vitamin C that can be mixed with cold water.
• Should be reasonably free flowing and free from lumps.
• When prepared according to the manufacturers instructions, should produce a sweetened
drink typical of the flavour stated on the package
• The product should be sweetened with sucrose – no artificial sweeteners
31. CANNED FRIUT
Standards for grades of canned fruit
All grades of canned fruit should–
(a) be prepared from sound, fresh, clean and washed fruit;

(b) be free from any substance which does not normally form part of canned fruit.
(c) contain only permitted food additives.
107
31.1 CANNED APRICOTS
31.1.1 Requirements
Canned apricots should be presented as one of the following styles:

(i) Whole apricots;
(ii) Apricot halves;
(iii) Apricot slices; and
(iv) Apricot pieces, mixed pieces or irregular pieces.
• Whole apricots should consist of unpitted whole apricots and may have been peeled or not.
• Apricot halves should consist of pitted apricots cut into two approximately equal parts along
the suture from stem to apex and may have been peeled or not.
• Apricot slices should consist of pitted apricots cut into wedge shaped units and may have
been peeled or not.
• Apricot pieces, mixed pieces or irregular pieces should consist of pitted apricots cut into
irregular shaped and sized units and may have been peeled or not.
31.2 CANNED FRUIT COCKTAIL
31.2.1 Requirements
The following kinds of fruit may be used in the preparation of canned fruit cocktail: peaches
(yellow clingstone), pears, pineapples, grapes (any seedless variety) and cherries. The fruit
cocktail should consist of a mixture of three or four fruits.
Standards for styles of canned fruit
Canned fruit should be presented as Extra Choice Grade, Choice Grade, Standard Grade,
Substandard Grade and Manufacturers Grade
Types and standards of media
Canned fruit should be packed in any one of the following packing media:
(i) Water, where water is the sole packing medium.
(ii) Water and fruit juice(s), where water and juice from the fruit concerned or water and two or
more fruit juices are combined in any proportion to form the packing medium.
(iii) Fruit juice(s) where - juice from the fruit concerned or any other compatible fruit juice, is the
sole packing medium
Requirements for containers
General
Containers for canned fruit should –
108
(a) be intact, clean, suitable and strong enough for the packing and normal handling of the canned
fruit
(b) be free from rust and serious dents or any other disorders which may detrimentally affect the
quality of the product;
(c) not impart any undesirable taste or odour to the contents thereof;
(d) be closed properly and in a manner permitted by the nature thereof.
109
ANNEXURE A
LEGAL FRAMEWORK
The products should comply with all the requirements as stipulated in the following Acts,
Notices, SABS CKS and regulations:
GENERAL
• State Tender Board Regulations, in Government Notice No. R. 1237 of 1 July 1988.
• General Conditions of Tenders ST 36 and ST 32.
MEAT
Acts:
• Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972).
• Meat Safety Act, 2000 (Act No. 40 of 2000), and related regulations.
Government notices:
• Government Notice No. R. 1748 of 26 June 1992.
• Government Notice No. R. 2120 of 20 September 1985.
• Government Notice No. R. 2178 of 23 November 1990.
FRUITS
Acts:
• Agricultural Product Standards Act, 1990 (Act No. 119 of 1990).
VEGETABLES
Acts:
• Agricultural Product Standards Act, 1990 (Act No. 119 of 1990).
OTHER PERISHABLES
Acts:
• Agricultural Product Standards Act, 1990 (Act No. 119 of 1990), section 15.
• Marketing Act, 1968 (Act No. 59 of 1968).
Government notices:
• Government Notice No. R.577 of 15 March 1991.
• Government Notice No. R.2581 of 20 November 1987 (Diary Products).
110
111
Department of Health
424 Struben Street
Pretoria
0002
Tel: 012 395 9000
www.doh.gov.za
ISBN 978-1-920031-69-5

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Copyright © 2011

Department of Health, South Africa

This publication is intended to support nutrition activities and may be

Distribution for renumeration is not permitted.

Special thanks go to the Provincial Departments of Health, Universities and University of

13.4 Other Fruit 30

1. THE GUIDELINES DEVELOPMENT PROCESS

3. PURPOSE OF THE GUIDELINES

5. QUALITY MANAGEMENT SYSTEM

5.1 PREMISES AND PLANT

(ii) The premises should be maintained in an acceptable hygienic condition to the

6. SPECIFICATIONS FOR PERISHABLE FOODS

7.1 PHYSICAL REQUIREMENTS

• The specification covers white, brown and whole-wheat bread.

• Bread should be packed in transparent plastic bags.

Table 1: Description of eggs

8.1 PHYSICAL REQUIREMENTS

(i) Eggs should be clean and have intact shells.

(ii) The shell membrane may be slightly quivery.

• Eggs should be packed together according to size and grade.

• Milk should either be pasteurised or ultra-heat treated (UHT).

9.1.1 CHARACTERISTICS OF PASTEURISED MILK

9.1.2 MICROBIOLOGICAL REQUIREMENTS

Table 2: Microbiological requirements of milk

Cheddar – Yellow, circular, cylindrical loaf, slices, cubes, shredded or grated.

Gouda – Yellow, ball shaped with flattened top and bottom.

Cottage - Should be clean, natural creamy white colour

9.3.1 PHYSICAL REQUIREMENTS

• Yoghurt may be plain or have different flavours.

Table 3: Physical description of vegetables

• All vegetables should be free from:

10.1.1 PHYSICAL REQUIREMENTS

The standards and requirements for asparagus are as follows:

• should be of good quality, well formed, compact and practically straight

10.1.2 TYPES OF ASPARAGUS

Types of asparagus according to colour:

b) Violet/green asparagus - part of the asparagus is of a violet and green colour;

10.2.1 PHYSICAL REQUIREMENTS

10.3.1 PHYSICAL REQUIREMENTS

• Cauliflower should be packed in boxes or transparent plastic bags.

10.4 GREEN BEANS

10.4.1 PHYSICAL REQUIREMENTS

• Green beans should be packaged in boxes or transparent plastic bags.

10.5 GREEN PEAS

10.5.1 PHYSICAL REQUIREMENTS

10.6.1 PHYSICAL REQUIREMENTS

• Beetroot should be packaged in transparent plastic or mesh bags.

• free from sun-scorch

Carrots should be packed:

10.9.1 PHYSICAL REQUIREMENTS

Onions should be:

Onions should be packed in mesh bags or transparent plastic bags.

10.10.1 PHYSICAL REQUIREMENTS

Good quality garlic should be:

Garlic should be packed in containers that:

10.11.1 PHYSICAL REQUIREMENTS

Class-1 potatoes should: