We talk to the experts and unpack new regulations regarding the ever-important topic of food safety.
The lowdown on food packaging:
Let’s consider the safety of packaging that is in direct contact with the food we consume. With PVC and Polystyrene regularly being under the spotlight, it’s important to iron out some misconceptions, and understand which accreditations and certifications to look out for in order to safely package our food.
Mpact is a leading producer of rigid plastic packaging and cling film, and is home to a team of food safety experts. We asked Mpact, which makes products for the food, beverage, personal care, home care, pharmaceutical, agricultural, industrial and retail markets, to unpack the ins and outs of PVC and Polystyrene.
Products produced from Polyvinyl chloride (PVC) and Polystyrene materials typically include cling wrap, used in the retail, bakery and home environments, and take-away containers, often used in the fast food and convenience food industries.
Compliance to the British Retail Consortium (BRC) or FSSC standards and good manufacturing practices are internationally recognised. These certifications ensure that the packaging produced meets or exceeds food safety requirements. Under the BRC certification, an organisation, such as Mpact Versapak, commits themselves to being regulated to only use raw materials that are safe for direct food contact.
The raw materials should conform to European Food Safety Standards, EU directive 10/2011 and/or FDA standards, as well as Regulation EC No 1935/2004 on good manufacturing practises, and the FSSC 22000 certification. When purchasing PVC or Polystyrene packaging items, one should inquire with the supplier regarding the compliance of the products. Certificates, based on annual audits, should be readily available and easily supplied by the supplier.
Unpacking new regulations: 638
Change:
Regarding the Certificate of Acceptability: Sub-regulation 3, the changes are as follows:
No person shall handle food or permit food to be handled – on food premises without valid certificate (not been issued or is not in force) – this also applies to an outsourced vehicle used for transport of perishable food on behalf of person in charge of food premises, in contravention with restriction/stipulation/ condition in such certificate.
Explanation:
The Certificate of Acceptability does not only apply to food premises but now also applies to an outsourced vehicle used for delivery of perishable foods that are delivered on behalf of the person in charge of the food premises. This creates an extension of liability as certification is not required for these delivery vehicles as well.
Change:
The issuance of the certificate of acceptability does not constitute an approval for the applicants to conduct business on the premises concerned without complying with all other relevant requirements of the local authority or with the applicable legislation.
The local authority may on the strength of the recommendations made by an inspector, issue the certificate of acceptability.
Explanation:
Legislation needs to be complied with in order to constitute approval for the applicants to conduct business. Local authority must now consider the level of recommendations made by the inspector with regards to the certificate.
Change:
A person may not affect changes in respect of food premises for which a certificate of acceptability has been issued in terms of sub-regulation (5), relating to the provisions of regulation 5 and 6 without informing the local authority in advance and in writing of such changes.
Explanation:
One cannot make changes to food premises once obtaining the certificate without notifying the local authority in advance and in writing. This is a stricter provision than in previous regulation.
Change:
The Certificate MUST be displayed in conspicuous place on food premises in respect of which it was issued for the info of the public or where display is impractical a copy thereof MUST immediately be made available on request.
Explanation:
MUST instead of SHALL creates stricter requirements of informing the public of the certificate and also specification of conspicuous place being on the food premises, Before – conspicuous place could have been anywhere.
Change:
The Certificate IS NOT transferable from one person to another and from one food premises to another.
Explanation:
IS NOT instead of SHALL NOT = stricter requirements with regards to transferability and validity.
Also – sections added with respect to application AND certificate.
Change:
Storage periods: R8(3): Non- prepacked, ready-to-consume food, including food served as meals and displayed in an open container, must be protected in accordance with the best available method, against droplet contamination or contamination by insects, dust or bare hands.
Explanation:
Bare hands added to list so as to take into account the bacteria on the hands of those that handle the food that could potentially contaminate the food.
Change:
Regarding the standard and requirements for the handling and transportation of meat and meat products, a person may not, on food premises, PREPARE, PROCESS, PACK, KEEP, STORE OR DISPOSE of the meat of an animal exempted from the provisions of section 7(1) of the Meat Safety Act, 2000, unless a notice that is clearly visible and legible and that contains the following information to that effect.
Explanation:
The addition of prepare, process, pack, keep, store and dispose of the provision gives a better definition of merely just ‘handling’ the meat. The specific statutory provision is also now stipulated.
Change:
The following conditions apply when a person transports meat and meat products:
a. A person may only transport
meat and meat products in a suitable vehicle which –
i) is provided for the exclusive use of the transportation and delivery of meat or meat products;
ii) is kept at all times in a clean condition; and
iii) is further so maintained that the meat and meat products transported or delivered therein, are not contaminated by flies, dust, filth, impurity or any other injurious matter or thing.
b. The compartment of a vehicle used for the transportation of meat and meat products from an abattoir to a food premises where the meat and meat products are to be processed further or to be sold to the public, must be lined with a suitable impervious jointless material which must be capable of being cleaned and when necessary disinfected easily, and must further be so contrived that –
i) the carcass or parts thereof must hang from a crossbeam with stainless steel hooks fitted at such a height that, if suspended therefrom, no part of a carcass touched the floor of the vehicle;
ii) meat is at all times properly protected from dust and flies.
c. The vehicle used to transport stored meat and meat products from one food premises to another must comply with the requirements set out in par.
d. no tarpaulins or cloths are allowed in or on the vehicle.
e. the vehicle must be furnished with a removable container of impervious material with a tight-fitting lid, in which meat products of animals slaughtered at the abattoir may be transported.
f. the box, as well as the body of the vehicle and associated parts, must be cleaned when meat is loaded therein.
g. when the meat has been delivered, the box, as well as the interior surfaces of the body of the vehicle and associated parts, must be washed thoroughly to remove impurities, if necessary with hot water, soap or detergent and thereafter disinfected.
Explanation:
Entirely new regulations have been provided for transportation of meat AND meat products in a vehicle as well as certain standards which these vehicles need to adhere to. This allows for the proper regulation of such vehicles to ensure the maintenance of proper conditions of the meat to prevent any kind of liability caused by such vehicles.
Change:
Visitors to food premises must, where applicable, wear suitable protective clothing.
Explanation:
This is a new requirement.
Source: SAChef Magazine Issue 13
Don’t miss out: Sign up for our newsletter HERE and engage with us on Twitter, Facebook, and Instagram!
