SOUTH AFRICAN NATIONAL STANDARD
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1 ISBN SOUTH AFRICAN NATIONAL STANDARD Processed meat products Published by SABS Standards Division 1 Dr Lategan Road Groenkloof Private Bag X191 Pretoria 0001 Tel: Fax: SABS
2 Table of changes Change No. Date Scope Foreword This South African standard was approved by National Committee SABS TC 1027, Canned and processed meat products, in accordance with procedures of the SABS Standards Division, in compliance with annex 3 of the WTO/TBT agreement. This document was published in September This document supersedes SANS 885:2003 (edition 2). This document is referenced in the Regulations of the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No.54 of 1972). Reference is made in clause 1, 5.1.1, , 8.2 and 8.3 to the "relevant national legislation". In South Africa this means the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No.54 of 1972). Reference is made in and to the "relevant national legislation". In South Africa this means the Occupational Health and Safety Act, 1993 (Act No.85 of 1993) and the Health Act, 1977 (Act No.63 of 1977). Reference is made in to the "relevant national legislation". In South Africa this means the Health Act, 1977 (Act No. 63 of 1977). Reference is made in the note to to the "relevant national department". In South Africa this means the Department of Health. Reference is made in to the "relevant national legislation". In South Africa this means the Meat Safety Act, 2000 (Act No. 40 of 2000). Annexes A, B and C are for information only.
3 Contents Page Foreword 1 Scope Normative references Definitions Requirements for the factory or processing facility General Factory construction, layout and conditions Equipment for production Hygienic operating requirements Requirements for employees engaged in the handling, preparation, processing, packaging and storage of the product Requirements for ingredients and the product General Meat Compositional requirements Microbiological requirements Methods of microbiological examination Methods of chemical examination Packing, marking and labelling Annex A (informative) Examples of calculations for the total meat protein equivalent (TME) Annex B (informative) Example of how to use tables 1, 2, and Annex C (informative) Quality verification of processed meat products Bibliography
4 This page is intentionally left blank 2
5 Processed meat products 1 Scope This standard specifies the requirements for the handling, preparation, processing, packaging, refrigeration, freezing, chilling and storage of processed meat products, and includes microbiological and compositional requirements for these products. It excludes requirements for canned meats, raw boerewors, species sausages and mixed species sausages all of which are governed by the relevant national legislation (see foreword). 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. Information on currently valid national and international standards can be obtained from the SABS Standards Division. AOAC official method , Nitrogen in meat Kjeldahl method. AOAC official method , Fat (crude) or ether extract in meat. SANS 241-1, Drinking water Part 1: Microbiological, physical, aesthetic and chemical determinands. SANS 4833/ISO 4833, Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of microorganisms Colony-count technique at 30 C. SANS 5761, Examination for the presence of viable spores of mesophilic Clostridium organisms in foods. SANS 5763, Efficacy of cleaning plant, equipment and utensils: swab technique. SANS 6579/ISO 6579, Microbiology of food and animal feeding stuffs Horizontal method for the detection of Salmonella spp. SANS /ISO , Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) Part 1: Technique using Baird-Parker agar medium. SANS /ISO , Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) Part 2: Technique using rabbit plasma fibrinogen agar medium. 3
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i AS PREFACE
Australian Standard TM i AS 5013.12.2 2004 ISO 6888-2:1999 and ISO 6888-2:1999 Amdt 1:2003 AS 5013.12.2 Food microbiology Method 12.2: Microbiology of food and animal feeding stuffs Horizontal method for
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