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REGULATIONS GOVERNING THE COMPOSITION AND LABELLING OF RAW BOEREWORS, RAW SPECIES SAUSAGE AND RAW MIXED-SPECIES SAUSAGE

Published under Government Notice No. R. 2718 of 23 November 1990 The Minister of National Health and Population Development has, in terms of section 15(1) of the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972), made the regulations set out in the Schedule hereto.

SCHEDULE

Def i ni ti ons

1. In these regulations "the Act" shall mean the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972), and any expression to which a meaning has been assigned in t he Act shall bear such meani ng and, unl ess t he cont ext ot herwi se indi cates -

"Annex" shall mean the Annex to these regulations;

"boerewors" means any sausage sold under a name in which the word "boerewors" appears either by itself or in combination with any other word or expression;

"cereal product" means a product derived from the seed of any of the cultivated grasses of the family Poaceae, with a maximum of 15 per cent protein content (moisture-free basis);

"fat" means chemi call y ext racted fat ;

"fat contents" means the fat expressed as a percentage of the product mass;

"meat" means the clean, sound and wholesome skeletal musculature and fatty tissue of any ani mal s peci es , i ncl udi ng game or bi r d s peci es , us ed as a foodstuff, together with any connective tissue, bone, fat and cartilage that occurs naturally in the skeletal musculature of t he dr es s ed car cas s and head, excl udi ng t he mus cul at ur e of t he l i ps , snout, scalp and ears;

"mechani cal l y recovered meat" means t he pul ped mat er i al consisting predominantly of mus cul ar t i s s ue, col l agen, mar r ow and fat r ecover ed by a pr ocess whereby bone and meatare mechani call y separat ed;

"mi xed-species sausage" means sausage manufactured from any mixture of the meat of two or more species of animal or bird and that is sold under a name in which the names of t he di fferent species and the word "sausage" appear, eit her by themsel ves or incombination with any other word or expression;

"offal" means any part of any animal or bird that is not included in the definition of meat or mechani call y recovered meat;

"per cent" means percentage by mass;

"permitted food additives" means food additives permitted by regulations made in terms of the Act ;

"species sausage" means sausage manufactured predomi nantly from the meat of a specific species of animal or bird and that is sold under a name in which the name of the species referred to in regulation 4(1)(a)(i) and the word "sausage" appear, either by themselves or in combination with any other word or expression;

"starch" means edi bl e st arch;

"total meat content" means fat -free meat t oget her wi t h t he fat , expressed as a percentage of the product mass as offered from sale;

"water" means wat er t hat compl i es wi t h s peci fi cat i on No. SABS 241-1984 of the Council of the South African Bureau of Standards with regard to water for domestic use.

2. For the purposes of section 2(1)(a)(iii) of the Act, to the extent that it is applied and applicable to foodstuffs, a foodstuff referred to in these regulations shall comply with the standards of composition, strength, purity and quality as prescribed in these regulations.

Raw boerewors

3. ( 1) Raw boer ewor s s hal l be manufact ur ed fr om t he meat of an ani mal of the bovine, ovine, porcine or caprine species or from a mixture of two or more thereof, shall be contained in an edible casing, and -

(a) shall contain a minimum of 90 per cent total meat content and not more than 30 per cent fat content ;

(b) shall cont ain no offal except where such offal i s t o be used solely as the casing of the raw boerewors;

(c) shall cont ain no mechani call y recovered meat;

(d) may contain a maximum of 0,02 grams of calcium per 100 gram of the product mass.

(2) In or in connection with the manufacture of raw boerewors no ingredients shall beadded except -

(a) cereal products or starch;

(b) vinegar, spices, herbs, salt or other harmless flavourants;

(c) permitted food additives;

(d) water.

Raw species sausage and raw mi xed-species sausage

4. (1) Raw species sausage shall be manufactures predomi nant l y from t he meat of a specifi c ani mal or bi rd species, shall be cont ained i n an edi bl e casi ng, and -

(a) shall contain a minimum of 75 per cent total meat content, of which -

(i) a minimum of 75 per cent shall be meat of the predominant

species, which shall be mentioned in the name referred to inregulation 5(1)(b);

(ii) a maximum of 25 per cent may be meat of any one or more

species referred to in subparagraph (I);

(b) shall not contain more than 30 per cent fat content;

(c) shall contain no offal except where the offal is to be used solely as the casi ng of t he raw species sausage;

(d) shall cont ain no mechani call y recovered meat;

(e) may contain a maximum of 0,02 grams of calcium per 100 grams of the product mass.

(2) Raw mixed-species shall be manufactured from any mixture of the meat of two or more species, shall be cont ained i n an edi bl e casi ng, and -

(a) shall contain a minimum of 75 per cent total meat content;

(b) shall not contain more than 30 per cent fat content;

(c) shall contain no offal except where the offal is to be used solely as the casi ng of t he raw mi xed-species sausage;

(d) shall cont ain no mechani call y recovered meat;

(e) may contain a maximum of 0,02 grams of calcium per 100 grams of the product mass.

(3) In or i n connecti on wi t h t he manufacture of raw species sausage of raw mixed-species sausage no i ngredi ent s shall be added except -

(a) cereal products or starch;

(b) vinegar, spices, herbs, salt or other harmless flavourants;

(c) permitted food additives;

(d) water.

Labelling

5. (1) Any person who sells a foodstuff referred to in these regulations as a pre-packed foodstuff, shall, subject to the provisions of section 3 of the Act, provide the package of such pre-packed foodstuff with a label with clear, prominent and easily legible lettering which shall comply with the following requirements:

(a) in the case of raw boerewors referred to in regulation 3, the name

"Boerewors" shall appear on the main panel of the label in letters not less than 4,00mm in height;

(b) i n t he case of raw species sausage, t he name of t he species referred to in regulation 4(1)(a)(i) followed by the word "sausage" shall appear on the main panel of the label in letters not less than 4,00mm in height ;

(c) i n t he case of raw mi xed-species sausage referred to in regulation 4(2), the names of the different species, in descending order of mass, followed by t he word "sausage" shall appear on t he mai n panel of t he label in letters not less than 4,00mm in height: Provided that the word "Game" or "Venison", as the case may be, may be used as part of the name only if such name is further qualified by an indication, in descending order of mass, of all the species of game or venison or other species of animal or bird present;

(d) a complete list of ingredients including -

 

(i) t he mi ni mum percent age of meat expressed as a percentage of the

product mass; and

(ii) the maximum percentage of fat content, s hal l be r efl ect ed i n des cendi ng or der of mas s in any conspicuous place on the label in letters not less than 1,00mm in height.

(2) Where raw boerewors, raw species sausage or raw mixed-species sausage is taken and delivered direct to the purchaser from bulk stock, the provisions of subregulation (1) shall not apply to the wrapping or other package in which such sausage is del i vered t o t he consumer but shall , wi t h t he except i on of the size of lettering referred to in subregulation (1), apply mutatis mutandis to -

( a) t h e c o n t ai n er o f s u ch b u l k s t o ck o f wh i ch t h e l ab el shall be pl aced i n clear view of and shall be legible to the consumer; or

(b) a post er pl aced at t he poi nt of sal e of such foodstuff, which shall be in clear vi ew of an l egi bl e to t he consumer.

Methods of analysis of examination

6. (1) The analysis or examination of a foodstuff referred to in these regulations to det er mi ne t he pr es ence of a s ubs t ance or pr oper t y i n or t he method for the taking of a sample of the foodstuff, as set out in column 1 of the Annex, shall take placei n accordance wi t h t he met hods prescribed in the publication mentioned opposite such substance, property or method in column 2 of the Annex, the corresponding particulars of which publication are mentioned in columns 3 to 5 of the Annex.

( 2 ) F o r t h e p u r p o s es o f t h i s r eg u l at i o n fat - fr ee meat s h al l b e c al cul at ed accordi ng t o t he formul a:Percentage of fat-free meat = Percentage of meat protein nitrogen X 30

Withdrawal

7. Subregulation (32)(d) of the regulation regarding the labelling and advertising published under Government Notice R, 908 of 27 May 1977, as amended, is hereby withdrawn in so far as i t relates to sausages and boerewors.

Commencement

8. These regulations shall come into operation on a date six months after the date of publication of these regulations.

ANNEX

METHODS OF ANALYSIS

In column 2 of the Annex the following abbreviations (where necessary) are used for specific publications:

AOAC – Offi ci al Met hod of Analysis of the Association of Official Analytical Chemists, 14 th edition, 1984 (USA).PEARSON – Pearson’s Chemical Analysis of Foods (8 th edi tion), 1981 H. Egan, R. S. Kirk and R. Sawyer – Longman Scientific.

5

Property Publ i cation Year Detai l s of

publ i cation or

method number

Title

Column 1 Column 2 Column 3 Column 4 Column 5

Sample preparation AOAC 1984 24.001 " Preparation of sample procedure"

Protein nitrogen AOAC 1984 24.027 " Nitrogen in Meat – Kjeldahl

Method"

Fat content AOAC 1984 24.005 " Fat (crude) or ether extract in

meat"

Moisture content AOAC 1984 24.002-24.003 " Moisture in meat"

Soya protein

content

AOAC 1988

Supplement

24. D001–24.D007 " Soya protein in raw and heat-processed

meat products –

Enzyme-linked immuno-sorbent

assay"

Starch content Food

Chemist ry

1983 Volume II

Pages 175-185

" An enzymic method for the

determination of starch in meat

products"

Phosphate content PEARSON 1981 Page 404 " Total phosphorus and

polyphosphates"

Calcium content PEARSON 1981 Pages 27-28 " Determination of calcium by

atomic absorption spectro-photometry"

Sulphur-dioxide

contents

PEARSON 1981 Pages 63-65 " Determination of sulphur dioxide

– indirect methods"

Nitrate and nitrite

content

PEARSON 1981 Pages 66-71 " Nitrates and nitrites"

Benzoic acid and

s o r b i c acid cont ent

AOAC 1984 20.034-20.042 " Benzoic acid and sorbic acid in

food – gaschromatographic

method"

Ascorbic acid AOAC 1984 43.069-43.075 " Vitamin C (ascorbic acid) in

vitamin preparations – micro-fluorometric

method"

Note: In t he det ermi nati on of t he prot ein ni t rogen cont ent accordi ng t o t he "Nitrogen in Meat –

Kjeldahl Method" as mentioned in this Annex, copper sulphate may be used instead of mercuric

oxide.

 

 

 

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