DEPARTMENT OF AGRICULTURE FORESTRY AND FISHERIES
AGRICULTURAL PRODUCT STANDARDS ACT, 1990 (ACT No. 119 OF 1990)
REGULATIONS REGARDING CONTROL OVER THE SALE OF POULTRY MEAT: AMENDMENT
The Minister of Agriculture Forestry and Fisheries, under section 15 of the Agricultural Product Standards Act, 1990
(Act No.119 of 1990), intents to amend the regulations published by Government Notice No. R 946 of 27 March
1992, to provide for the control of the sale of poultry meat, to provide for matters connected therewith and to offer
clarification of brine injection and some definitions, to the extent set out in the Schedule.
SCHEDULE
1.
Definition
In this Schedule "the Regulations" means the regulations published by Government Notice No. R. 946
of 27 March 1992 as amended by Government Notice No R988 of 1997.
2.
Regulation 1 of the Regulations is hereby amended by —
(a)
the insertion after the definition of “absorbed moisture” of the following definition:
“basting” means treatment of poultry meat on the outer surface of the meat every now
and then while it is cooking with a marinade/sauce/oil or other brine based mixture
containing butter and other permitted additives or ingredients in quantities referred to
in regulation 4 and 5 of the regulations;”.
(b)
the insertion before the definition of “carcass” of the following definition:
“brine based mixture” means a brine solution as defined by the Foodstuffs, Cosmetics
and Disinfectants Act, 1972 (Act 54 of 1972) where only permitted phosphate salt
and permitted substances may be added to poultry meat for tenderizing, flavouring
and preserving in quantities referred to in regulation 4 and 5 of the regulations;”.
(c)
the insertion after the definition of “container” of the following definition
“curing” means treatment of poultry meat with a brine bases solution containing permitted curing
agents ( for example nitrates or nitrites ) and other permitted additives or ingredients for
preservation and flavouring;”.
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(d)
the substitution of the definition of “food additive” of the following definition
"food additive" means an enrichment substance, supplement substance or any other
substance which may be added to a food stuff to affect its keeping quality,
consistency, color, taste, flavour, smell or other technical properties as permitted for
in the regulations published under the Foodstuffs, Cosmetics and Disinfectants Act,
1972 (Act No. 54 of 1972), [this includes but is not limited to acids, bases,
preservative, antioxidants, anti caking agents, colourants, flavourings, emulsifiers,
stabilisers and thickeners];”.
(e)
the insertion after the definition of “food additive” of the following definition
"fresh" with regard to poultry meat means poultry meat in its raw state, including meat
which is vacuum-wrapped or wrapped in a controlled atmosphere, which has not
been frozen and has not undergone any thermal processing or subjected to any form
of preservation process other than chilling and no additives added;”.
(f)
the insertion after the definition of “frozen” of the following definition:
“further processing” means when poultry meat is subjected to any processing and
classifications stipulated in SANS 885 standard: Provided that in the case of products
not covered under SANS 885, further processing shall mean processes which results
in poultry meat which is not recognizable as a carcass or portion;”.
(g)
the insertion after the definition of “intestines” of the following definitions:
"main panel" means that part of the label or container bearing the trademark, trade name
or brand name in greatest prominence and any other part of the label or container
bearing the trademark, trade name or brand name in equal prominence;”.
“marinade” means a savoury acidic brine based sauce with permitted additives for marinades; in
which a poultry meat is soaked only, to enrich its flavour or to tenderize it: Provided that a
marinade shall not be injected;”.
(h)
the insertion after the definition of “packer” of the following definition
"permitted” means permitted under the Foodstuffs, Cosmetics and Disinfectants Act,
1972 (Act No. 54 of 1972) ;”.
(i)
the substitution for the definition of “poultry meat” of the following definition:
“poultry meat” means the slaughtered or deboned carcasses of Gallus domesticus (fowls),
Meleagus gallopavo (turkeys) and Anas (ducks and muscovies) as well as any portion or
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parts of such carcasses which are usually sold for human consumption, whether as such or
in chopped form and is still recognizable as a carcass or portion including raw processed
poultry meat as defined;”.
(j)
the insertion after the definition of “production lot” of the following definitions:
“raw processed poultry meat” means raw poultry meat that resembles a cut, joint, slice, portion
or carcass of poultry meat, that has not undergone any heat treatment and where any
permitted added ingredient and/or additive and added water, including brine, brine based
mixtures, marinades and any other permitted chemical solutions is retained in or on the
product as sold, and is still recognizable as a poultry carcass or portion, but exclude
products covered by the SANS 885 standard;”.
“spices” means natural spices, herbs and their natural extracts as permitted, to be rubbed on or
added in raw poultry meat for flavouring;”.
(k)
the insertion after the definition of “trade mark” of the following definition
“treatment” means the process of adding a chemical solution with permitted additives for raw
poultry added by but not limited to injection, tumbling, marinating, curing, basting and spice
rubs to improve the eating quality (juiciness, flavour and tenderness) of the raw processed
poultry meat : Provided that water on its own shall not be injected;”.
Amendment of regulation 2 of the Regulations
3.
Regulation 2 of the Regulations is hereby amended by —
(a)
the addition of the following paragraphs after paragraph (e) :
(f)
the poultry meat is free from added non meat protein, meat protein, any other un-permitted
chemical solution and prohibited articles in terms of the Foodstuffs, Cosmetics and
Disinfectants Act, 1972 (Act No. 54 of 1972).
Amendment of regulation 4 of the Regulations
4.
Regulation 4 of the Regulations is hereby further amended by —
Standards for Carcasses
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(a)
the substitution for paragraph (a) of subregulation 3 of the amendment of the following
subregulation:
“(a)
be processed further into products unrecognizable as poultry meat as
defined by these regulations.”.
(b)
the substitution for paragraph (a) of subregulation 9 of the following paragraph:
“(9)
(a)
in the case of poultry meat which is treated with a phosphate salt solution or
another permitted chemical solution including brine and brine based mixture, the
mass increase of the carcass as a result of such treatment, calculated on a massper-mass basis, shall not be more than 4 percent and the concentration of the
phosphate in the phosphate solution on a mass-per-mass basis, shall not be more
than 0,5 per cent.”.
(c)
the addition of the following paragraphs after paragraph (b) of subregulation (9):
“(c)
records of absorbed moisture after chilling and treatment/ injection shall be
kept for a period of at least one year.” .
“(d)
the provisions of paragraphs (a), (b) and (c) shall also apply to poultry meat
which is intended to be cooked and sold (ready-to-eat) and are still recognizable as a
poultry meat as defined after cooking.”.
Amendment of regulation 5 of the Regulations
5.
Regulation 5 of the Regulations is hereby amended by—
(a)
the addition of the following sub-regulation:
“(4)
(a)
Poultry meat may contain food additives in the amounts permissible in terms
of the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972).
(b)
In the case of poultry meat or portions which is treated with a phosphate
solution or another permitted chemical solution including brine and brine based
moisture, the mass increase of the poultry meat or portion as a result of such
treatment, calculated on a mass-per-mass basis, shall not be more than 4 percent
and the concentration of the phosphate in the phosphate solution on a mass-permass basis, shall not be more than 0,5 per cent.
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(c)
Such a treatment with a chemical solution may be carried out on poultry meat
containing less than 4 per cent absorbed moisture.
(d)
The provisions in paragraph (a) and (b) shall not be permitted on poultry
meat which has previously/already been subjected to a treatment referred to in
regulation 4 (9) of the Regulations.
(e)
The provisions of paragraphs (a), (b) and (c) shall also apply to poultry meat
which is intended to be cooked and sold (ready-to-eat) and are still recognizable as
poultry meat as defined after cooking.
(f)
Records of absorbed moisture after chilling and treatment/ injection shall be
kept for a period of at least one year.”.
Amendment of regulation 9 of the Regulations
6.
Regulation 9 of the Regulations is hereby amended by —
(a) the substitution of sub-regulation 1 of the following:
“(1)
The class designation referred to in regulation 8(1)(a), that is marked on the main
panel of a container or wrapper of poultry meat and raw processed poultry meat, shall be
the applicable class designation or alternate class designation specified in columns 2 or 3
of Table 1: Provided that in the case of raw processed poultry meat —
“(a)
the class designation thereof shall be preceded or followed by one of the
following:
(i)
the words “X” injected/marinated/spiced/basted/cured as the case
may be where “X” denotes the generic name of the added
foodstuff; or by a word or words reflecting a true description of the
added product or solution; or
(ii)
the words “X” with added brine-based mixture or solution where
“X” denotes the class designation or the alternative class
designation of the raw processed poultry meat; and
(b)
the words referred to in regulation 9 (1) (a) (i) and (ii) must form part of the
class designation or alternative class designation which will have the minimum
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letter size of 4mm: Provided that no other words except for the mentioned shall
be used ;”.
“(c)
the class designation referred to in paragraph (a) shall be marked in a
single font size, colour, and style of print and appear on a single-colour
contrasting background on the main panel of a container of poultry meat.”.
Amendment of regulation 14 of the Regulations
7.
Regulation 14 of the Regulations is hereby amended by —
(a) the substitution of subregulation 1 of the following regulation:
“ 14.
(1)
The amount of absorbed moisture of an inspection lot of water chilled, air
chilled and raw processed carcasses shall be determined according to method A set out in
the Annexure.”.
(b)
the addition of the following paragraph of subregulation 3:
“(a)
Poultry meat which is intended for raw processing after chilling shall have a limit of
4% absorbed moisture after chilling and shall comply to the requirements and limits
as set out in regulation 4 (8) and 4 (9).”.
Amendment of Annexure A of the Regulations
8.
Annexure A of the Regulations is hereby amended by —
(a)
the substitution for the heading of the following heading:
“A
method for the determination of absorbed moisture in water chilled and or treated (raw
processed) poultry meat.”.
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