National School Nutrition Programme (NSNP) Food Specifications

National School Nutrition Programme Food Specifications 2 Acknowledgements The Department of Basic Education would like to acknowledge the support of the following Departments: Agriculture Land Reform and Rural Development, Health and the Trade, Industry and Competitions’ (National Regulator for Compulsory Specifications) for their input in reviewing the National School National Programme’s Food Specification. The NSNP Food Specifications is intended for all the stakeholders such as manufacturers, service providers, Provincial Education Departments, Districts, Circuits, schools and the public. The Food Guide has been adapted from the Department of Health‘s guidelines “Specifications for Perishable and Non-Perishable Foods” (Volume 4, 2011) to ensure alignment with all relevant Regulations which are highlighted hereunder. Therefore, these guidelines are subject to change in line with any DoH’s amended regulations moving onwards. 3 Contents Introduction .................................................................................................................... 5 1. Legal Framework ........................................................................................................ 6 2. General Requirements for Approval of Food Items ..................................................... 7 3. Starches (Grains and grain products) ....................................................................... 11 3.1 Grains and grain products ....................................................................................... 11 3.2 Super Maize Meal ................................................................................................... 12 3.3 Rice (Parboiled)....................................................................................................... 14 3.4 Bread Wheat Flour .................................................................................................. 16 3.5 Samp ....................................................................................................................... 18 3.6 Instant Breakfast Cereal .......................................................................................... 19 3.8 Instant Oats ............................................................................................................. 22 3.9 Bread ...................................................................................................................... 23 3.10 Potatoes ................................................................................................................ 25 3.11 Sweet potatoes...................................................................................................... 25 4. Protein ....................................................................................................................... 27 4.1 Beans-Dehydrated Legumes ................................................................................... 27 4.2 Lentils (brown/red/green) ......................................................................................... 28 4.3 Fish (Canned Pilchards in Tomato) ......................................................................... 30 4.4 Processed Livers (Canned/HPP) ............................................................................. 32 4.5 Ultra High Temperature (UHT) treated milk ............................................................. 34 4.6 Amasi/Maas ............................................................................................................ 36 4.7 Soya mince (Uncooked) .......................................................................................... 37 4.8 Ready to Eat Soya Bolognaise (Cooked) ................................................................ 39 4.9 Eggs ........................................................................................................................ 41 5. Fresh fruit .................................................................................................................. 45 6. Fresh Vegetables ...................................................................................................... 49 7. Other food items ........................................................................................................ 53 7.1 Rooibos ................................................................................................................... 53 7.2 Sugar ...................................................................................................................... 55 7.3 Pure sunflower or canola oil .................................................................................... 56 7.4 Iodinated Salt .......................................................................................................... 57 7.5 Spices ..................................................................................................................... 58 8. Spreads ..................................................................................................................... 59 8.1 Soft Margarine ......................................................................................................... 59 8.2 Peanut butter ........................................................................................................... 61 4 Abbreviations APS - Agricultural Products Standard CFU - Colony Form Unit CoA - Certificate of Acceptability CoC - Certificate of Compliance DALRRD - Department of Agriculture Land Reform and Rural Development DBE - Department of Basic Education DoH - Department of Health DSBD - Department of Small Business Development FCDA - Food Cosmetics and Disinfectants Act FSQA - Food Safety and Quality Assurance HACCP - Hazard Analysis Critical Control Point HPA - Highly Pathogenic Avian Influenza HPP - High Pressure Processing IU - International unit Kg - Kilograms Kj - Kilojoule Mcg - Microgram Mg - Milligram MSG - Monosodium Glutamate MUFA - Monounsaturated Fatty Acids NDP - National Development Plan NRCS - National Regulator for Compulsory Specifications NSNP - National School Nutrition Programme PUFA - Polyunsaturated Fatty Acids Retinol equivalents (RE) = 1 mcg retinol = 3.33 IU (International units) RH - Relative Humidity SANAS - South African National Accreditation System 5 Introduction The Department of Basic Education (DBE) has a mandate to manage and implement the National School Nutrition Programme (NSNP), a key government intervention programme that is aligned with the South African National Development Plan aimed at addressing poverty by 2030. This also comes under the overarching Department’s goal and sectoral Action Plan of improved quality teaching and learning. Therefore, the Department is working towards making learners better equipped for the future... The National School Nutrition Programme (NSNP) aims to enhance the learning capacity and give access to education for learners from poor households. The Programme has shown some spinoffs in increased and regular school attendance as well as high levels of concentration in learners’ studies regardless of the food insecurity challenges they may face on a daily basis. The aim of the NSNP is to serve quality nutritious and safe meals in partnership with the Departments of Health (DoH), Agriculture Land Reform and Rural Development (DALRRD), Trade and Industry (DTI), and National Regulator for Compulsory Specifications (NRCS). The rationale behind the Food Specifications is to:  Maintain food standards to ensure food safety and quality  Improve the quality of nutrition in meals served to learners  Minimise hygiene-related risks to learners  Make information on quality control measures available to role players e.g. manufacturers and service providers on the requirements of the NSNP standards 6 1. Legal Framework Legislation Governing Food Specifications All the food items supplied to the NSNPshould comply with all the requirements as stipulated in the following Acts, Notices, South African National Accreditation System (SANAS) and regulations. 1.1 Agricultural Product Standards Act, 1990 (Act No. 119 of 1990) as amended Directorate : Food Safety and Quality Assurance (FSQA) FSQA is to regulate the quality and food safety of certain agricultural products in terms of Agricultural Product Standards Act, 1990 (Act No. 119 of 1990) and to control the production, sale, import and export of certain alcoholic products in terms of the Liquor Products Act, 1989 (Act 60 of 1989) and matters connected therewith. Enforcement of the Agricultural Product Standards Act, 1990 (Act No. 119 OF 1990). The Minister of Agriculture, Land Reform and Rural Development (DALRRD) appointed assignees in terms of section 2(3) (a) to regulate the quality of certain agricultural products. The appointed assignees undertake inspections at the point of sale (e.g., Fresh Produce Markets, Distribution Centres and etc.), manufacturer (e.g., Pack house), packaging or export to ensure that the set standards and requirements are maintained and that the benefits of classification, grading and marking reach the consumer.  Dairy products: R.1510 of 22 November 2019  Eggs: R.345 of 20 March 2020  Fats Spread: R.194 of 9 March 2012 1.2 Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972) as amended  R. 504 of 07 April 2003, as amended (Regulations relating to fortification of certain foodstuff)  R. 146 of 01 March 2010 (Regulations relating to labelling and advertising of foodstuff)  R. 127 of 17 February 2011 (Regulations relating to trans-fats in foodstuff)  R. 214 of 20 March 2013 (Regulations relating to reduction of sodium in certain foodstuff)  R. 638 of 26 June 2018, as amended (Regulations governing general hygiene requirements for food premises and the transport of food) 1.3 Trade Metrology Act, 1973 (Act No. 77 of 1973) as amended 1.4 Marketing Act, 1968 (Act No. 59 of 1968) as amended 1.5 National Regulator for Compulsory Specifications Act, 2008 (Act No. 5 of 2008) as amended 1.6 Competition Act, 1998 (Act No. 89 of 1998) as amended 7 2. General Requirements for Approval of Food Items 2.1 Certificate of Acceptability  No person should handle food or permit food to be handled on food premises in respect of which a valid Certificate of Acceptability (CoA) has not been issued or is not in force (Regulation 918 of the Health Act 63 of 1977 in conjunction with the National Health Act 61 of 2003, by the local authority (District or Metropolitan Municipality))  Food Safety Management System Certificate, CoA from municipality and Halaal Certificate  DALRRD Import Permit & Abattoir Registration  SANAS Accredited nutritional & microbial analysis as per NSNP Food Specifications  Shelf-life report from SANAS Accredited Laboratory and Packaging as per NSNP Specification  NRCS approval where applicable  Labelling according to regulations  Product sample for sensory evaluation 2.2 Premises and plant  Factory should be inspected to verify the compliance  The premises should comply with all laid down state and local authority regulations with regards to hygiene and health standards  The premises should be maintained in an acceptable hygiene condition to the satisfaction of the purchaser 2.3 Quality Management System  The processing factory should maintain a quality management system which will assure that all products supplied to this specification are satisfactory in all respect. Quality management system is maintained through Hazard Analysis and Critical Control Point (HACCP).  HACCP is a system that identifies, evaluates and controls hazards which are significant for food safety, it builds on the foundations of well established quality management systems such as Good Manufacturing Practice (GMP), Good Hygienic Practice (GHP), Good Agricultural Practice (GAP), and Good Storage Practice (GSP).  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. 8 2.4 Responsibility for examination  The manufacturershould be responsible for carrying out all such examination, measurements and tests during or after processing to ensure that all items are fully compliant with the requirements of the specifications  The end user has the right to subject all deliveries to a visual examination, verification of weight/quantity and inspect tests which have been carried out 2.5 Packaging  Food packaging and product labelling should comply with the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972) as amended  All containers, packaging and cartons should be clearly labelled, all products should be packed in acceptable containers  Items delivered should adhere to the relevant regulations with regards to labelling and packaging (R. 146 of 01 March 2010)  Items purchased from stated suppliers should not be re-packaged or re-worked in any way  Bulk stock should be labelled accordingly 2.7 Labelling The following information should be legibly, and indelibly printed on each container/package  The “NOT FOR RE-SALE” should appear on each container/package  The full name, country of origin and street address of the manufacturer should appear on the package  The name or trade name of the product  The net mass of the product should be printed on the package  The drained mass of processed meat e.g (pilchards or livers) should appear on the package  Production date, sell-date, best-before-date and use-by date should be clearly identified in NSNP products  Due to safety consideration, foodstuff used in the NSNP must be within the sell-by, used- by and best-before dates and not used after these dates  The batch identification  The nutritional information of the product should be printed on the package  The list of all the ingredients used should be labelled in a descending order starting with the highest  Allergens should be specified  A clean label is preferred, however if additives are used, they should not be more than five (5) 9  The final product should not contain any Tartrazine and MSG  Specify the type of protein used for Hydrolised Vegetable Protein  Statements for misleading customers are prohibited  Full instructions for storage, use, and the method of preparation  Serving suggestions 2.6 Containers  The function of a container to the products is to maintain the quality, safety and stability of contents. It should withstand the mechanical hazards and remain strong during handling and transportation  It should also protect products against leakage and contamination during storage  Containers should comply with regulations under the Foodstuffs, Cosmetics and Disinfectant Act of 1972 relevant Codex A;limentarius Standards. 2.8 Delivery  The delivery schedule as stated by the Department of Basic Education should be strictly adhered to by the suppliers  All perishable and non-perishable food supplied to the schools should be according to the quality requirements as indicated in this specification  The supplier should only deliver quantities as indicated in the delivery schedules with the order and suppliers should under no circumstances deviate from the orders issued  The school is under no obligation to receive any stock, which is in excess of the ordered quantities of each item  The food items should be delivered at a frame time arranged by the purchaser 2.9 Testing of Samples  The procedure concerning the taking and testing of samples should comply with the Foodstuffs, Cosmetics and Disinfectant Act of 1972 and should be tested regularly  The supplier should produce certificates from a certified laboratory and the certificates should be cross-referenced to batch numbers appearing on the product container  The manufacturer will take a sample and submit it to a certified laboratory at their expense  The results should be available for any government official to access  Retention samples should be kept for the duration of the product expiry  The quality of the product that was approved by the department should be maintained throughout 10 2.10 Micro-biological requirements  Products should be tested by SANAS Accredited Laboratory for nutritional and microbiological analysis as per NSNP Food Specifications  All food products should be free from microorganisms that can grow, reproduce and produce toxins which cause spoilage and food poisoning to products  The products should be free from all pathogenic microorganism  Microorganism should be destroyed with either extremely high temperature (retort) or extremely low temperature (HPP) 2.11 Sensory properties  Sensory analysis examines the properties (texture, flavour, taste, appearance and smell), it can be used for the purpose of accepting or rejecting food products, for quality control and determining shelf life of the products  When a product is opened, it should have the same colour, taste and smell as the original product when packaged 2.12 Shelf-life  Non-perishables: Upon delivery, dry products should have at least nine (9) months shelf life  Liquid products should have six (6) months shelf life  Perishables: Upon delivery, fruit and vegetables should have at least seven (7) days shelf life  The end user has a right to subject all deliveries to a visual examination, verification of weight/quantity and analyse tests which have been carried out Recommendations on selecting food items  Locally produced food are recommended to stimulate the South African economy in alignment to the National Development Plan (NDP) 2030 that is regulated by the Department of Small Business Development (DSBD)  Fresh food of high quality are recommended as it provides optimal nutrition  Only products that are regulated by the relevant Departments or agents e.g. DALRRD, DoH, and NRCS  UHT Milk and Amasi (made from pasteurised milk)  Dehydrated vegetables and fruits do not provide the same nutritive value as the fresh ones hence the South African Food Based Dietary Guideline emphasises the eating of plenty of fresh fruits and vegetables every day 11 Special diets The NSNP does not specialise in specific diets linked to health conditions like Diabetes Mellitus, HIV/AIDS, and Tuberculosis. Currently a number of specialised nutrition supplements are available for diet related conditions/diseases such as Diabetes, HIV/AIDS and Tuberculosis and others, but this is not the competency of the NSNP as per its mandate, no specific nutrition supplements are recommended. The guideline should be interpreted to ensure unreserved access to basic quality nutrition as provided by the Department of Basic Education and Government in general as well as the donors, for the benefit of learners in schools. 3. Starches (Grains and grain products) 3.1 Grains and grain products Table 3.1.1 (a) General requirements for grains and grain products Requirements for approval Compliance criteria 1. Class designation (i) Class 1 and 2 or Grade 1 and 2 2. Comply with standards for classes and grades (i) Be fit for human consumption (ii) Be of a particular type, size, and colour group (iii) Have moisture content of not more than 14% 12 3. Container requirements (i) Be clean, dry, suitable, and undamaged (iii) Be closed or sealed properly (iii) Be strong that they will not tear or break during normal storage, handling and transporting 4. Marking requirements (i) Name and physical address of packer or importer (ii) Class indication e.g. Grade 1, 2 and 3 (iii) Product type e.g. maize meal (v) Lot identification (vi) Net mass of the product Table 3.1.1 (b): General Quality Standards for grain and grain products Quality factor Compliance criteria 1. Mouldy, , sour and smell 2. Insects 3. Moisture 4. Poisonous or noxious seeds 5. Insect damage 6. Animal fifth, glass, metal 7. Wet and caked patches 8. Mature dry seeds 9. Damage and unsound kernel Be free from mouldy, sour and smell Be free from insects Have moisture content of not more than 14% Be free from poisonous or noxious seeds Be free from insect damage or damage caused by other organisms Be free from animal filth, glass, and metal Be free from wet and caked patches Consists of matured dried seeds and pulses Be free from damaged and unsound kernels 3.2 Super Maize Meal 3.2.1 Definition Maize products are commodities that derived from the processing of maize and which include enriched, fortified and precooked maize meal, which is relatively coarse flour made from maize or mealies. 3.2.2 Nutritional requirements for fortified maize meal  Maize meal should be fortified according to the regulations relating to the fortification, in the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act, No. 54 of 1972)  It should have the logo accompanied with an official approved claim “Food fortification for better health”. 13  100g of the dry product should contain approximately the following minimum amounts of specified nutrients: 3.2.3 Microbiological requirements The product should: - contain less than 10 coli form organisms/gram - free from pathogenic microorganism (Salmonella, Shigella, Staphylococcus aureus or E. coli organism) in a 30g sample - not have any viable spores of mesophilic Clostridium organisms in a 30g sample 3.2.4 Organoleptic and Sensory properties  The maize product should be suitable for human consumption and should be free from foreign matter and insects, objectionable flavor and odour  Be free from mouldy, sour, rancid smell or taste  Should not contain egg protein, colourants, artificial sweeteners or preservatives  The product should be free from heavy metals  The product should have a white creamy appearance and a pearly texture when cooked Nutrients Per 100g (unprepared) Energy 1300 - 1500kj Carbohydrate 70 - 75g Protein 6 - 8g Fat 1- 2g Dietary fibre 3 - 5g Moisture <14% Micronutrient Per 100g Vitamin A (Retinol) 187mcg Thiamin 0,3mg Riboflavin 0,2mg Niacin 3mg Pyridoxine 0,4mg Folic acid 0,2mg Iron 3,8mg Zinc 0,2 mg 14  The product should have a typical maize taste and flavour when cooked and should not have burnt or foreign tastes 3.2.5 Packaging and Labelling  The maize product should be packed in strong propylene bags and woven polypropylene bags  Propylene bags should be clean, sturdy and strongly sealed. The product should be available in 10kg, 25kg and 50kg packages  The packaging should be marked and labelled in accordance with the Foodstuffs Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972) 3.2.6 Storage and Shelf life  The product should be stored in clean, cool and dry conditions at room temperature (20- 25°C) away from direct sunlight  The product should have a shelf life of at least nine (9) months 3.3 Rice (Parboiled) 3.3.1 Definition Parboiled rice is rice that have been partially boiled in the husk, it involves three basic steps, which are soaking, steaming and drying, the process turns the rice light yellow rather than white. 3.3.2 Nutritional requirements At the time of packaging, the nutritional value should not be significantly more or less than the following, as shown in the table below: Long Grain Parboiled Rice Nutrients Per 100 g Energy 1400 - 1500kj Protein 8 -10g Carbohydrates 65 - 70g Fat 1 - 2g Saturated 0.70g Polyunsaturated Fat 0.14g Monounsaturated Fat 0.29g Fibre 0.8g Sodium < 3mg 15 3.3.3 Quality standards General requirements  Comply with the maximum residue levels prescribed for Agricultural Remedies and Heavy Metals in terms of Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972)  Should be free from insects and all storage pests  Should be free from animal filth, glass, metal, or any other form of foreign object contamination 3.3.4 Microbiological requirements  The product should not contain any substance originating from microorganisms in amounts which may represent a hazard to human health such as Bacillus cereus, Aspergillus and penicillium 3.3.5 Sensory properties Organoleptic and sensory properties  Parboiled long grain rice, containing more than 4% broken kernels  Have moisture content not exceeding 14 percent  Rice may be polished with or without talc Appearance:  Should be clean, uniform in size and colour  No glucose, colouring or any extraneous matter may be permitted in this product  After cooking, rice should be of its normal colour and characteristic of not sticking to each other Texture:  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 Flavour:  The rice, in the dry and cooked state, should be free from unacceptable tastes and odours 3.3.6 Packaging and labelling  The package should be labelled as per the Regulation R146 in the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972)  The 10 and 25 kg quantities of rice should be packed into low-density plastic bags  The bags should be sealed, to protect the contents against microbial, insect and rodent infestation 16 3.3.7 Storage  The product should be stored in a cool, dry, well ventilated place, and handled in an appropriate manner 3.3.8 Shelf life  The product should have a shelf life of at least nine (9) months 3.4 Bread Wheat Flour 3.4.1 Definition Wheat flour is the product prepared from grain of common wheat, Triticum aestivum L, or club wheat, Triticum compactum host, or mixtures thereof, by grinding or milling processes in which the bran and germ are partly removed and the remainder is comminuted to a suitable degree of fineness. 3.4.2 Requirements Wheat flour should be fortified according to the regulations relating to the fortification of foodstuffs R 504 under the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972). The fortified wheat flour should have the logo accompanied with an official approved claim “Food fortification for better health”. 3.4.3 Nutritional requirement At the time of packaging, the nutrient value should not be significantly more or less than the following, as shown in the table below: Wheat flour (brown) Nutrients Per 100 g Energy 1400 - 1500kj Protein 10 - 11g Carbohydrate 65 - 70g Total fat 1 - 2g Dietary fibre 3 - 5g Moisture <14% Sodium <2 - 3mg Micronutrient Per 100g Vitamin A (Retinol) 142mcg 17 3.4.4 Essential composition and quality factors  Wheat flour and any added ingredients should be safe and suitable for human consumption  Should be free from abnormal flavours, odours and insects  Should be free from filth in any amount which may represent a hazard to human health  Have moisture content not exceeding 14 percent  The following ingredients may be added to wheat flour in amounts necessary for technological purposes such as: - malted products with enzymatic activity made from wheat, rye or barley - vital wheat gluten - soybean flour and legume flour Food additives Enzymes Maximum level in finished product Fungal amylase from Aspergillus niger GMP (Good Manufacturing Practices) Fungal amylase from Aspergillus oryzae GMP (Good Manufacturing Practices) Proteolytic enzyme from Bacillus subtilis GMP (Good Manufacturing Practices) Proteolytic enzyme from Aspergillus oryzae GMP (Good Manufacturing Practices) Flour treatment agents Maximum level in finished product per kg L-ascorbic acid and its sodium and potassium salts 300mg L-cysteine hydrochloride 90mg Sulphur dioxide (in flours for biscuit and pastry manufacture only) 90mg Mono-calcium phosphate 90mg Lecithin 90mg Ascorbic Acid 200mg/kg Azadicarbonamide 45mg/kg Calcium Acetate 300mg/kg Sodium hydrogen diacetate 2000mg/kg Thiamine 0,4mg Riboflavin 0,2mg Niacin 5,5mg Pyridoxine 0,3mg Folic 0,1mg Iron 4,8mg Zinc 2,7mg 18 Propionic acid or the calcium and sodium salts there of 3000/kg Chlorine in high ratio cakes 90mg Chlorine dioxide for yeast raised bakery products 90mg Benzoyl peroxide 90mg Azodicarbonamide for leavened bread 90mg 3.4.5 Microbial requirement  The product should not contain substances originating from microorganisms in amounts which may represent hazard to health  The product should be free from aerobic bacterial, E. coli, yeast and moulds 3.4.6 Packaging and labelling  The packaging should be marked and labelled in accordance with the Regulation R146, of the Foodstuffs, Cosmetics and Disinfectants Act,1972 (Act No. 54 of 1972) as amended  Wheat flour should be packaged in a container that will safeguard the hygienic, nutritional, technological and organoleptic qualities of the product  Package should not impart any toxic substance or undesirable odour or flavours to the product 3.4.7 Storage  The product should be stored in a cool, dry well ventilated place, and handled in the appropriate manner 3.4.8 Shelf life  The product should have a shelf life of at least nine (9) months 3.5 Samp 3.5.1 Definition Food consisting of dried corn kernels that have been pounded and chopped until broken, but not as finely ground as mealie meal. 3.5.2 Nutritional content At the time of packaging, the nutrient value should not be significantly more or less than the following, as shown in the table below: Nutrients Per 100 g Energy 1400 - 1500kg 19 Protein 6 - 7g Carbohydrate 70 - 75g Total fat 1 - 2g Dietary fibre 8 - 9g 3.5.3 Microbiological requirements The product should have microbiological specification consistent with that of soundly handled and processed maize. The product should: - Contain less than 10 coli form organisms/gram - Be free from pathogenic microorganism (Salmonella, Shigella, Staphylococcus aureus and E. coli) organisms in a 30g sample - Not have any viable spores of Mesophilic Clostridium organisms in a 30g sample 3.5.4 Packaging and Labelling  The packaging should be marked and labelled in accordance with Regulation R146, of the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972) as amended  The product should be packaged into polyethylene or woven bags, which protect the content against moisture absorption, flavour loss and insect infestations  The product should be packaged in clean, sturdy and strongly sewn or sealed package 3.5.5 Storage  The product should be stored in clean, cool and dry conditions at room temperature 3.5.6 Shelf-life  The shelf life should be at least nine (9) months 3.6 Instant Breakfast Cereal 3.6.1 Definition Breakfast cereals are extruded corn, wheat, rice, oats or other grains which may be coated with; sugar, enriched with micronutrients or enhanced with fruit flavours such as banana, vanilla, strawberry and chocolate. It is defined processed grains for human consumption. It requires little or no preparations usually it is mixed/consumed with milk or hot water. 3.6.2 Composition Requirements The product should contain the following ingredients: fortified maize meal, sorghum, sunflower or canola oil, sodium caseinate, sugar, salt and flavourants (Depending on the recipe or formulation) 20 3.6.3 Nutrient Composition The product should be made from fortified maize according to the regulations relating to the fortification regulations in the t Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act, No. 54 of 1972). 3.6.4 Microbiological requirements The product should have microbiological specification consistent with that of soundly handled and processed maize. The product should: - Contain less than 10 coli form organisms/gram - Be free from pathogenic microorganisms Salmonella, Shigella, Staphylococcus aureus or E. coli organisms in a 30g sample - Be absent of any viable spores of mesophilic Clostridium organisms in a 30 g sample 3.6.5. Organoleptic and sensory properties - Appearance: The product should be in powdered form and may have the colour of designated flavour - Flavour: The product flavour should be free from objectionable, burnt or foreign taste - Texture: When reconstituted with hot or cold milk, the product should have a smooth texture with uniform consistency and be free of lumps 3.6.5 Packaging and labelling  The product should be packaged in strong propylene bags  Propylene bags should be clean, sturdy and strongly sealed  The product should be available in 2kg, 5kg, 10kg and 25kg bags  The package should have the brand name, nutrient content, expiry date, preparation instructions and storage conditions printed outside the package Nutrients Per 100 g Energy 1300 - 1500kj Protein 5 - 8g Carbohydrate 60 - 69g Total sugar 8 - 10g Total fat 1 - 2g Dietary fibre 3 - 5g Sodium < 400mg 21  The packaging should be marked and labelled in accordance with Regulations R146 Foodstuffs, Cosmetics and Disinfectants Act,1972 (Act No. 54 of 1972)  Trans-fats and hydrogenated fat should not be used (no palm oil) 3.6.6 Storage  The product should be stored in clean, cool and dry conditions at room temperature 3.6.7 Shelf life  The product should have at least shelf life of nine (9) months 3.7 Enriched Instant porridge 3.7.1 Definition Enriched breakfast porridge contains nutrients that are usually added by the manufacturer to edify the nutritional content of the food item. The manufacturer should add products such as soya isolate whole soya bean flour and milk powder to the whole maize flour or sorghum to enrich the porridge. 3.7.2 Nutritional Requirements 3.7.3 Microbiological requirements The product should: - contain less than 10 coli form organisms/gram - be free from pathogenic microorganisms Salmonella, Shigella, Staphylococcus aureus or E. coli organisms in a 30g sample - absent of any viable spores of mesophilic Clostridium organisms in a 30 g sample 3.7.5 Packaging and labelling  The product should be packed in strong propylene bags Nutrients Per 100 g Energy 1500 - 1600kj Protein 14 - 17g Carbohydrate 45 - 50g Total sugar 15 - 17g Total fat 15-17g Dietary fibre 5 - 7g Sodium < 400mg Calcium 250 - 300 mg Vitamin A 800 - 1000 mcg 22  Propylene bags should be clean, sturdy and strongly sealed  The product should be available in 2kg, 5kg, 10kg and 25kg bags  The package should have the brand name, nutrient content, expiry date, preparation instructions and storage conditions printed outside the package  The packaging should be marked and labeled in accordance with Regulations R146 Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972)  Trans-fats and hydrogenated fat should not be used (no palm oil) 3.7.6 Storage  The product should be stored in clean, cool and dry conditions at room temperature 3.7.7 Shelf life  The product should have a shelf life of nine (9) months 3.8 Instant Oats 3.8.1 Definition Oats are a whole grain food, known scientifically as Avena sativa, the most intact and whole form of oats, take a long time to cook. For this reason, most people prefer rolled, crushed, or steel-cut oats. Instant oats are the most highly processed variety. 3.8.2 Nutritional requirements At the time of packaging, the nutrient value should not be significantly more or less than the following, as shown in the table below: Nutrients per 100g (uncooked) Energy 1500 - 1700kj Carbohydrate 60 - 70g Total sugar 8 -10g Protein 11 - 15g Total Fat 5 - 6g Dietary Fibre 10 -12g Moisture <14% 3.8.3 Microbiological Requirements The product should be free from bacterial pathogens that contaminate cereal grains and cereal products such as Bacillus cereus, Clostridium botulinum, Clostridium perfringens, Escherichia coli, Salmonella, and Staphylococcus aureus. Product should have microbiological specification consistent with that of soundly handled and processed oats. 23 3.8.4 Organoleptic and Sensory Requirements  Appearance: The product should have a creamy appearance when cooked for 5 minutes  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 taste  Texture: The product should have a pearly texture when cooked for 5 minutes 3.8.5 Packaging and Labelling  The product should be packed in strong translucent propylene bags and boxes  Package should be clean, sturdy and strongly sealed  The product should be available in 2kg, 10kg and 25kg packages  The packaging should be marked and labelled in accordance with the Regulation R146Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972) 3.8.6 Storage  The product should be stored in clean, cool and dry conditions at room temperature 3.8.7 Shelf life  Shelf life of at least 9 months if the package is unopened or stored in an airtight container 3.9 Bread 3.9.1 Definition Bread is a staple food prepared from dough of flour and water by baking, brown bread should be made from fortified flour. 3.9.2 Nutritional requirements The product should have the following nutritional requirements, as shown in the following table in compliance with fortification legislation: Nutrients per 100g Energy 850 - 950kj Protein 8 - 9g Carbohydrate 40 - 45g Total fat 1 - 2g Dietary fibre 2 - 3g Sodium < 380mg 24 3.9.3 Microbiological and Chemical requirements The microbiological counts should be as follows:  Total count = 25 000/g max  Yeasts and moulds = 800/g max  Coliforms = 60/g max  Should be free from pathogenic microorganisms 3.9.4 Organoleptic and sensory properties  Bread should have been treated, prepared and processed in such a manner that it contains not less than 3,3% (m/m) of fat on a moisture free basis and has an acid detergent fibre content of not less than 0,93% (m/m) and not exceeding 2,97% (m/m) on a moisture free basis.  Light brown sides with a darker brown top crust.  Bread should be fresh when delivered.  Bread should be moist and not dry when delivered.  The texture should be feather-light and smooth.  The bread should have a rectangular shape and all slices should be the same size;  The size of loaf should be:  Length - 26cm  Height - 11cm  Width - 8cm  Weight -700 - 800g  Minimum of 20 slices per loaf with crust  The concentration of total chlorides, expressed as sodium chloride, should not exceed 1,4% by mass. Micronutrient Per 100g Vitamin A (Retinol) 70mcg Thiamin 0,3mg Riboflavin 0,1mg Niacin 4,2mg Pyridoxine 0,3mg Folic acid 0,01mg Iron 3,5mg Zinc 3mg 25  The moisture content of the bread should be not less than 26% and not more than 39% by mass. 3.9.5 Packaging and Labelling  The packaging should be marked and labeled in accordance with the RegulationR146 Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972)  The bread should be covered in clean plastic bags to prevent water loss and packed in crates,  The bread should be sliced when delivered to schools 3.9.6 Storage and Shelf life  Bread should have a shelf life of at least seven (7) days at room temperature 3.10 Potatoes 3.10.1 Definition Is a starchy tuber of the plant solanum tuberosum 3.10.2 Class 1 and 2 should comprise potatoes that:  Should have an attractive appearance, well-formed and free from soil or sprouts  Not damaged by insects, disease or in any other way  Free from decomposition or decay, hollow heart and foreign matter  Should have no greening, not wilted or watery  Not affected by nut grass, other plants, or brown fleck  Should have average weight of 170g 3.10.3 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 3.10.4 Shelf life  Should have a shelf life of at least two (2) weeks in cool dry place 3.11 Sweet potatoes (Orange Fleshed Sweet Potatoes) 3.11.1 Definition Large roots of a tropical plant that have orange skin and orange flesh, they are eaten as vegetables, and they taste sweet. 26 3.11.2 Physical requirements Sweet potatoes should be:  Fairly clean, free from foreign matter such as soil  Well formed, fully grown and not be sprouting, defective, wilted  Sweet potatoes in any one particular container should be of the same class  The minimum mass of the tubers should be 170g 3.11.3 Packaging and storage  Sweet potatoes should be packaged in mesh bags and should be stored at in room temperature  Good agricultural practices, proper harvesting and proper storage during transportation is important to protect the produce from damage and spoilage 3.11.4 Shelf life  Should have a shelf life of at least four (4) weeks 27 4 Protein 4.1 Beans-Dehydrated Legumes (pulses) Grade 1 or 2 4.1.1 Definition Dry beans are the edible nutritious seed of various plants of the legume family, especially of the genus Phaseolus. They are an economical source of vegetable protein, excellent source of fiber (both soluble and insoluble) and an excellent source of minerals and vitamins. 4.1.2 Nutrient Composition At the time of packaging, the nutrient value should not be significantly more or less than the following, as shown in the table below: Nutrients Per 100g Energy 1350 -1400kj Protein 20 - 25g Carbohydrate 50 - 65g Total fat 1 - 2g Dietary fibre 10-15g Moisture content <14% 4.1.3 Microbiological requirements  The product should be free from microorganisms which may represent a hazard to health 28  Moulds and yeasts should be absent  According to the Foodstuffs, Cosmetics and Disinfectants Act,1972 (Act 54 of 1972) and its Regulations legumes should not contain more than 10 µg/kg of aflatoxin, of which aflatoxin B1 may not exceed 5 µg/kg 4.1.4 Sensory properties  The seeds should not be damaged, wrinkled nor have holes. They should also be free from insects, disease infestation and weed seeds. 4.1.5 Packaging  The dry beans should be packaged in polypropylene plastic bags or in sacks to protect the contents against contamination and should not impart any undesirable flavour or odour  The bags should be strong enough to prevent any breakage or splits 4.1.6 Labelling  The product should be labelled in accordance with the relevant regulations as amended 4.1.7 Storage  The product should be stored in a cool dry well ventilated atmosphere so as to prevent product spoilage 4.1.8 Shelf-life  Shelf life of nine (9) months on date of delivery 4.2 Lentils (brown/red/green) 4.2.1 Definition The lentil is an edible pulse of the legume family, known for its lens-shaped seeds. 29 4.2.2 Nutritional composition At the time of packaging, the nutrient value should not be significantly more or less than the following, as shown in the table below: Nutrients Per 100g Energy 1350 -1400kj Protein 20 - 25g Carbohydrate 50 - 65g Total fat 1 - 2g Dietary fibre 10 -15g Moisture content <14% 4.2.3 Microbiological requirements  The product should be free from microorganisms which may represent a hazard to health  Moulds and yeasts should be absent.  According to the Foodstuffs, Cosmetics and Disinfectants Act (Act 54 of 1972) and its regulations legumes should not contain more than 10 µg/kg of aflatoxin, of which aflatoxin B1 may not exceed 5 µg/kg. 4.2.4 Packaging and Labelling  The lentils should be packaged in polypropylene plastic bags or in sacks  Should be manufactured from a material that will protect the contents against contamination  The container should not impart any undesirable flavour or odour to the contents, and be clean  The bags should be strong enough to prevent any breakage or splits.  The product should be labelled in accordance with the relevant regulations as amended 4.2.5 Storage  The product should be stored in a cool dry well ventilated atmosphere so as to prevent product spoilage 4.2.6 Shelf life  The product should have a minimum shelf life of nine (9) months 30 4.3 Fish (Canned Pilchards in Tomato) 4.3.1 Definition Pilchards are an oily fish that can be bought fresh or canned. They are an excellent source of omega 3 fatty acids; they are also a good source of protein and calcium. Product should be nothing else but canned Pilchards in Tomato Sauce. The ratio of pilchard to gravy should be 65% to 35%. 4.3.2 Processing  The products should be filled under hygienic conditions into containers that have been thoroughly cleaned.  The filled containers should be exhausted, hermetically sealed and thermally processed to reduce the number or activity microorganisms.  The filing, exhausting sealing and heat processing of containers should be performed in such a manner that the end, the cans are not convex or become so under normal transport and storage conditions.  Fish for processing, at sea and on land should be stored, handled and transported in proper hygienic standards . Fish should be processed as soon as possible after being caught.  Where not frozen immediately it should be kept at a temperature not exceeding 10 degrees Celsius until processing commences.  When being thawed for subsequent processing, frozen fish should not be exposed to any temperature higher than 20 degrees Celsius and the thawing should be completed in less than 20 hours.  Unless processed immediately after thawing is complete, the chilling of thawed fish to 0.5 degrees Celsius should commence immediately. 4.3.3 Nutrient Composition At the time of packaging, the nutrient values should not be significantly more or less than the following as shown in table below: Nutrients Per 100g Energy 400 - 500kj Protein 15 - 20g Carbohydrate 1 - 2g Total fat 5 - 7g Dietary fibre 1 - 2g Calcium 300mg 31 Cholesterol 68mg Iron 3mg Magnesium 39mg Phosphorus 350mg Potassium 420mg Sodium < 650mg Drained mass of pilchards 260g (65%) and other ingredients 140g (35%), the total net mass should be 400g. 4.3.4 Microbiological requirements  The product should be free from any pathogenic microorganisms and or their toxins at levels that present no hazard to the consumer  When examined or tested should show no evidence of microbiological spoilage  The product should undergo commercial sterilization 4.3.5 Physical requirements  The pilchards in tomato sauce may contain the following ingredients: Pilchards (65%) tomato paste, salt, water, thickener, spice and oil (35%)  The pilchards in brine (natural) may contain the following ingredients: pilchards, water and salt 4.3.6 Organoleptic and sensory properties  Whole or sliced pilchards of approximately 10cm in length in a thickened tomato sauce with an acceptable tomato redcolour  Pilchards should be firm and fresh with a strong fish flavour and aroma that should be complimented by the flavour of the tomato sauce  The fish should not be mushy and individual pieces of fish should retain their shape  The pieces of fish should separate easily 4.3.7 Packaging and Labelling  The product should be packed in cans or in pouches with reference to 400g  The product should be labelled and marked in accordance to (NRCS) (Act No. 5 of 2008 but amended by metrology)  At the time of dispatch from the factory the containers should be free from corrosion and deformity  The package should have the brand name, country of origin, nutrient content, expiry date (best-before, use-by), preparation instructions and storage conditions printed on the package 32  The final product should not contain any Tartrazine and MSG  Trans-fats and hydrogenated fat should not be used (no palm oil) 4.3.8 Storage  The product should be stored under clean cool conditions, handled and transported in the appropriate manner, to prevent damage to the product containers and food products 4.3.9 Shelf life  A minimum shelf life of three (3) years 4.4 Processed Livers (Canned/HPP) 4.4.1 Definition Liver is not red or white meat; it is classified as organ meat. Organ meat contains more nutritional content than regular muscle meat. Humans benefit more from livers than red meat because it contains high quality protein, lower contents of fat, cholesterol and high iron. Livers are widely consumed due to their low cost, high nutritional value, and short preparation time. They have essential amino acids, and minerals such as iron, copper, and zinc, which are sometimes higher, compared to muscle tissue. The ratio of livers to other ingredients should be 70% to 30%. 4.4.2 Nutritional information At the time of packaging, the nutrient value should not be significantly more or less than the following, as shown in the table below: Nutrient Per 100 g Protein 15 - 20g Fat 4 - 6g Iron ≥ 3mg Vitamin A (Retinol) ≥ 200mcg Sodium < 650mg Drained mass of livers 297,5g (70%) and other ingredients 127,5g (30%), the total net mass should be 425g. 4.4.3 Microbiological requirement  Livers have neutral pH and high water activity which makes it highly perishable due to microbial growth 33  Bacterial contaminants can be introduced along the food chain, slaughter, production or processing, handling, storage, and preparation  The product should be free from any pathogenic microorganisms (Clostridium perfringens, E. coli, Listeria monocytogenes, Staphylococcus aureus, Shigella, Salmonella and Coliforms) microorganisms and or their toxins at levels that present hazard to the consumer  When examined or tested should show no evidence of microbiological spoilage or of the presence of viable pathogenic organisms  The product should undergo Commercial sterilization 4.4.4 Methods of preserving chicken livers (i) High Pressure Processing (HPP) High Pressure Processing (HPP) is a non-thermal food preservation method that guarantees food safety and achieves an increased shelf life, while maintaining the organoleptic and nutritional attributes of fresh products. It is a new technology used in the food industry where food is preserved in pouches by subjecting pouches to 12 times deep ocean cold pressure where all pathogenic microorganisms are destroyed. (ii) Canned/ Retort livers (Sterilisation) Ultra High Temperature (retort) use high temperature to destroy pathogenic microorganisms and this directly increases shelf life 4.4.5 Sensory  Livers should be brown in colour with no blood in the core  Livers should be tender, creamy and smooth in texture  Livers should have a pleasant taste with meaty flavour 4.4.6 Packaging and Labelling (i) High Pressure Processing (HPP)  Packaged in 1kg and 3kg Polyamide and Polyethylene pouches packaged in boxes  The packaging should be marked and labelled in accordance with Regulation R146 in the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972)  Labelling: should be printed on the package and the sticker should not peel off  Should have the brand name as well as nutritional content of the product printed  Country of origin, address, expiry date, preparation instructions and storage conditions should be printed on the package  The final product should not contain any Tartrazine and MSG  Trans-fats and hydrogenated fat should not be used (no palm oil) 34 (ii) Retort / Canning  The product should be packed in cans or pouches with reference to 425g  The product should be labelled and marked in accordance with the relevant Acts and regulations, and the drained mass should be present on the label  At the time of dispatch from the factory the containers should be free from corrosion and deformity  The package should have the brand name, nutritional content and country of origin.  An expiry date (best-before date and use-by date should be clearly identified), preparation instructions and storage conditions should be printed on the package  The final product should not contain any Tartrazine and MSG  Trans-fats and hydrogenated fat should not be used (no palm oil) 4.4.7 Storage  HPP livers should be stored both before and after packaging under clean, cool conditions handled and transported in cold chain to prevent damage and spoilage to the product  Canned livers should be stored at room temperature and handled in appropriate manner during transportation to prevent damage and spoilage to the product 4.4.8 Shelf life  HPP livers should be consumed within 7 days if not refrigerated, and stored for 45 days in the refrigerator (cold storage)  Canned livers should have a minimum shelf life of three (3) years 4.5 Ultra High Temperature (UHT) treated milk 4.5.1 Definition Milk can be describe as whitish liquid containing proteins, fats, lactose, and various vitamins and minerals that is produced by the mammary glands of all mature female mammals. 4.5.2 General Requirements  The milk should come from herds free of tuberculosis, brucellosis or any other dangerous diseases  Milk should be from certified diary suppliers and should not be diluted  Milk should be Ultra-High Temperature (UHT) treated (138-150°C for 2- 4 sec) as it kills harmful bacteria that can cause spoilage and increase the shelf life without refrigeration  product should have a pure and fresh characteristic of milk flavour 35  The strict hygiene measures should be applied in the production, handling and delivery of milk, and the dairy industry should be inspected at any time during the contract period 4.5.3 Nutritional Requirements At the time of packaging, the nutrient value should not be significantly more or less than the following, as shown in the table below: Nutrient Per 100g Energy 250 - 300kj Protein 3 - 4g Carbohydrate 4 - 7g Total fat 3 - 4g Cholesterol < 16g Dietary fibre < 0.5g Sodium < 40mg 4.5.4 Microbiological requirements Micro-organism Maximum level Total plate count, per 10 ml 10 Total Coliforms per mL Absent Escherichia coli per mL Absent pH 6.5 - 6.8 4.5.5 Packaging and labelling  UHT milk should be packaged in suitable, sealed package that are capable of protecting the contents against contamination under normal conditions of storage, handling and transport  The milk should be packaged in cardboard cartoons The package should be: - Lightproof, gas proof, mechanically strong and non-toxic - Not impart any off-flavour to the milk - Able to allow hermetic sealing  Packages should be not deformed, creased, dented or have crushed corners  Milk should be packaged in 200ml or 1l cartons 4.5.6 Storage  The milk should be stored under dry, ventilated and hygienic conditions (room temperature). 36 4.5.7 Shelf life  UHT milk should have a shelf life of at least six 6) months. 4.6 Amasi/Maas 4.6.1 Definition Amasi/Maas is made from fermenting or culturing milk, this thickens the milk and changes the milk sugars, making the product a perfect choice for the lactose intolerant. The product is high in minerals and have a Low Glycemic Index, which help in weight loss, it also helps in digestion. 4.6.2 Standards for Amasi (R.1510 of 22 November 2019) (a) Amasi shall be; (i) Obtained from heat treated milk and/or reconstituted or recombined milk that has been inoculated with a culture to produce a microbiological flora under controlled conditions (ii) Not be subjected to heat treatment after fermentation (iii) Contain at least 107 colony forming units per gram (CFU/g) of viable lactic acid or lactic acid and aroma producing micro-organisms (iv) Have a pH value of less than 4.6 (b) The word “amasi” in the alternate class designation may be substituted by the word “amazi” or “maas” Table 4.6.3 Classes and applicable standards for Amasi Type of primary dairy product Class/ Class designation Alternate class designation Milk fat content (%)(m/m) Minimum milk solids non- fat content Minimum milk protein content calculated on a fat-free basis (%)(m/m) Calculated on the total content (%)(m/m) Calculated on a fat- free basis (%)(m/m) 1 2 3 4 5 6 7 Cultured milk Cultured high fat milk High fat amasi/ High cream amasi More than 4.5 8.2 8.6 3.0 Cultured full fat milk Amasi/ Full fat amasi/ Full cream amasi More than 3.3 - 4.5 8.3 8.6 3.0 4.6.4 Marking requirements of containers and outer containers for Amasi (a) The container of Amasi shall be marked with the following particulars: 37 (i) The class designation or alternative class designation as specified in column 2 and 3 of the above Table 4.6.3 (ii) The name and physical address of the manufacturer, packer, owner and country of origin (iii) The date marking (i.e. "best before" or "best quality before" or "use by" or "expiration") (iv) The indication of the word “Pasteurised” on its own on a container of Amasi constitutes a misrepresentation regarding the nature and composition of the product concerned (v) Labelling should include: Pasteurized milk as an ingredient 4.6.5 Sensory properties  Liquid like beverage, like yoghurt or butter milk  Should have a creamy white colour, with a smooth texture and a distinct sour taste 4.6.6 Packaging and labelling  Amasi/Maas should be packaged in 2l and 4l opaque yellow high-density polyethylene bottles 4.6.7 Storage and shelf life,  The product should be stored at room temperature for seven (7) days  21 days in refrigerator (0 - 4°C) 4.7 Soya mince (Uncooked) 4.7.1 Definition Soya beans are ground into fine flour, mixed with water and shaped into desired form. Soya mince is a product made out of Texturized Vegetable Protein (TVP). TVP is a type of protein obtained from soya beans, manufactured to resemble minced meat and meat chunks/cubes. Soya foods are excellent sources of high quality protein, polyunsaturated fat and good source of fibre with lower carbohydrates. The protein quality of soya is similar to that of meat and dairy protein but higher than that of all plant proteins. 38 4.7.2 Nutritional information Quality nutritional factors of the TVP product per 100g At the time of packaging, the nutrient value should not be significantly more or less than the following, as shown in the table below 4.7.3 Requirements  Soya mince should resemble the meat in colour, flavour, texture and shape  Hydrated soya mince grains should be the size of mince, size ranges from 12mm to 18mm  Cooking instructions should read: 1 part of soya to 3 parts of water  95% TVP with 5% spices, spices should be packaged separately Example is as follows:  25kg bag of Soya would be 95% TVP (23,75kg) with 5% spices (1,25kg), whilst 1kg bag should have 50g (5%) spices  Packaging size given is just an example, kindly note that maize flour is excluded as an ingredient  The 5% spices include all other addictive’s such as salt, thickeners and supplements  Trans-fats and hydrogenated fat should not be used (no palm oil)  The final product should not contain any Tartrazine and MSG 4.7.4 Microbial requirements Nutrients Per 100 g revised Energy 900 - 1100g Moisture content < 9g max Protein content > 48g Total Dietary fibre 15 - 20g Crude fibre content 4 - 6g Total fat content <1g Energy 1300 - 1500kj Iron 3mg Zinc 3,7 mg Sodium < 1500mg Calcium 300mg Iron 12mg Zinc 15mg Vitamin A < 300 mcg 1000 IU 39  A product should be tested in SANAS accredited laboratory  It should be free from pathogenic microorganisms  The following organisms should be less than 10 per 25 g of the product when the product is tested using the SANAS recommended test; - Escherichia coli, Staphylococcus aureus and; - Clostridium perfringens 4.7.5 Packaging and Labelling  Products should be packaged in Laminated Poly-Propelyn bags  Packages should be sealed and should not change the product in any form, should protect the product against deterioration and damage  The packaging should be marked and labelled in accordance with the relevant Acts and Regulations (R146 Labelling and advertisement)  The labelling should be printed on the package  Nutritional information should be printed on the package  Production date, Best Before, used by Date, preparation instructions and storage conditions should be printed on the package  Allergen soya should be indicated outside package  Cooking instructions should read: 1 part of soya to 3 parts of water 4.7.6 Storage  The product should be stored at room (ambient) temperature, away from direct sunlight and moisture. It should be stored on a lined pallet, away from walls and off the floor in a cool dry well-ventilated place 4.7.7 Shelf life  The product should have a minimum shelf-life of nine (9) months 4.8 Ready to Eat Soya Bolognaise (Cooked) 4.8.1 Definition Ready to Eat Soya, is a soya mince that is already prepared or cooked in advance (meat flavoured), with no further cooking or preparation required before consumption. 4.8.2 Nutritional information 40 At the time of packaging, the nutrient value should not be significantly more or less than the following, as shown in the table below: Nutrients Per 100 g Energy 400 - 450kj Protein 10 - 15g Total fat 5 - 6g Fiber 6 - 8g Calcium 135mg Sodium < 650mg Iron 3 - 5mg Vitamin A 43mcg or 146 IU 4.8.3 Microbial requirements  The product should be free from viral microorganisms and commercial sterilization in (retort products) 4.8.4 Packaging High Pressure Processing (HPP)  Products should be packaged in Polyamide and Polyethylene pouches  Packages should be sealed, should not change the product in any form, and should protect the product against deterioration and damage 4.8.5 Packaging (Canned or Retort)  Packaged in can or pouches with reference to 400g 4.8.6 Labelling  The packaging should be marked and labelled in accordance with the relevant Acts and Regulations (R146 Labelling and advertisement)  The labelling should be printed on the package  A complete list of ingredients should be declared on the label  Nutritional information should be printed on the package  Production date, Best Before, Use by Date, preparation instructions and storage conditions should be printed on the package  Allergen soya should be printed on the package  The final product should not contain any Tartrazine and MSG  Trans-fats and hydrogenated fat should not be used (no palm oil) 41  Note: The protein content per 100g is 10 - 15g because it is already diluted to 1 part of soya to 3 parts of water during cooking 4.8.7 Storage and Shelf life (HPP)  14 days at ambient temperature  90 days in the refrigerator 4.8.8 Storage and Shelf life (Canned/Retort)  Should have a shelf-life of three (3) years at room temperature 4.9 Eggs 4.9.1 Definition Eggs are the most common food consumed throughout the world. It is a hard-shelled reproductive body produced by a bird. Eggs of various birds may be eaten however; eggs of chickens and ducks are most consumed. Egg protein contains all the essential amino acids. 4.9.2 Standard for Eggs (R.345 of 20 March 2020) Table 4.9.2 (a) General requirements for eggs Requirements for approval Compliance criteria 1.Classes (i) Class 1 and 2 2. Container requirements (i) Shall be intact (ii) Does not impact any taste or odour (iii) Shall be strong that it protects the eggs during normal handling or transportation (iv) may be new or recycled 3. Marking requirements (i) Size and grade of eggs indicated on the front or top panel of the container; Medium (50g) should be used in NSNP (ii) Product type e.g., Eggs (iii) Specific production methods, namely “Cage”, “barn”, or “free range” (iv) Registered trademarks or brand names which include the name of farm or packer owner or producer (v) Expression “Pasteurised” 42 (vi) If eggs were obtained from the species Gallus domesticus, the name of the species from which the eggs were obtained shall be indicated on the front or top panel (vii) Best before or best quality date, unpasteurised eggs shall not exceed 40 days from the date of lay the eggs and pasteurised eggs should not to exceed 50 days from the date of lay of the eggs (viii) The country of origin (ix) Eggs during high-risk period of Highly Pathogenic Avian Influenza (HPA) or during an outbreak of virulent Newcastle disease house free range for a period of 24 weeks during a year (x) If the 24 weeks’ confinement period is exceeded, all eggs produced thereafter, shall be marked and presented for sale as “barn eggs” Table 4.9.2 (b) General Quality factors for eggs Quality factor Compliance criteria 1. Soundness of shell 2. Cleanliness of shell 3. Shape of shell 4. Texture of shell 5. Blood spots 6. Meat spots on eggs 7. Mould 8. Poultry faeces 9. Abnormal or unacceptable odours 10. Yolk 11. Egg white No cracks Clean Regular Strong and smooth None None None None None Normally positioned, not spotted, flat or enlarge characteristic colour Clear: provided that pasteurised egg white are slightly opaque 4.9.3 Microorganism 43  No Salmonella species in a sample of 25 grams of the product  Staphylococcus aureus absent in 1ml or g  Mesophilic aerobic bacterial should not exceed 20000 CFU per g  Coliform should not exceed 50 per g or ml  Yeast and mould should not exceed 200 per g or ml 4.9.4 Packaging  Egg packaging should be strong, unbroken and closed properly to protect the eggs during storage, handling and transportation  Should be packaged in filler polystyrene package  Name of the product, the name of company, country of origin, details of packer, the best before date, the number of eggs, size should be correctly labelled outside the package 4.9.5 Storage of eggs For the successful storage of eggs, the following conditions:  The storage room should be free from tainting products  Should be cleaned regularly with odourless detergent sanitizers  The storage room should be kept at a constant temperature (10 - 13°C) and humidity of 75 to 80 RH  Eggs should be stored in way which allow them to breathe  The eggs should be protected at all times against mechanical damage and exposure to temperatures that cause deterioration in quality as well as contamination 4.9.6 Shelf life  Shelf life of forty (40) days and stored at room temperature 44 Example of Labelling Brand name: XX Processed pilchards Ingredients: Processed pilchards 65% and other ingredients 35% Cooking instructions: Heat for five (5) minutes Allergens: Manufactured in a factory that may contain: e.g milk, egg, fish, wheat and soya Storage conditions: Cool dry place Country of origin: South Africa, Gauteng Manufactures address: e.g Struben Street Pretoria 0001 Customer Hotline: xxxxxxxxxxxxx *Typical Nutritional Values Per 100g Energy 1400 - 1500kj Protein 15 - 20g Carbohydrate (Total) 4 - 5g Total sugar x Fat (Total) x Saturated x Unsaturated x Mineral x Fibre x Moisture content x Other x Date of production: 10/06/2023 Best Before: 10/06/2026 Expiry or use by date: 10/08/2026 Batch No: xxxxxx Size (LxH): 101x 49 cm Input Barcode Net Mass of the product: 400g 45 5. Fresh fruit 5.1.1 Definitions “Blemishes” means surface spots, hail marks or other discolouration on the surface of the fruit, which detrimentally affects 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/maturity" 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 browning” means browning that shows roughness, coarseness or cracks, which detract from the appearance of the fruit. "Well formed" means that the form is characteristic of the cultivar. "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. 5.1.2 General  All fresh fruit should be free from insects, decay, blemishes, bruises, foreign matter including soil, foreign odours, insect and disease damage and injury as well as damage.  The name of the product, class, size, use-by date and the address of the producer should appear on the packaging. 5.1.3 Delivery  The fresh product should be delivered once a week 5.1.4 Storage  The product should be stored in clean, cool and dry conditions away from direct sunlight 5.1.5 Shelf-life  The product should have a shelf life of at least 7 days when stored under clean and dry conditions at room temperature 46 5.1.6 Quality inspection of certain Agricultural Products in terms of the APS Act 5.1.6 FRESH FRUITS (APPLES, TABLE GRAPES, CITRUS FRUIT AND BANANA) Table 5.1.6 (a): General requirements for apples, table grapes, citrus fruits and banana. Requirements for approval Compliance criteria 1.Class designation Class 1 and 2 2.Comply with standards for classes (i) Be fit for human consumption (See photo below) 3. Container requirements (i) Be clean, dry, suitable and undamaged; and (ii) Be strong and rigid enough to ensure that the original shape be retained (See Photo below) 4.Provision concerning presentation (i) Package should be uniform, same variety, quality and size (if sized) and the same degree of ripeness (ii) Package should be representative of the entire contents except for mixed sizes and varieties (See Photo below) 47 5. Marking requirements (i) Product type e.g., Grapes (iii)The appropriate cultivar e.g., Barlinka (iv)Class indication e.g., Class 1 (v) Berry size e.g., 180 (vi) Name and physical or postal address of the producer or owner (See Photo below) Table 5.1.6 (b) General Quality Standards for apples, table grapes, citrus fruits and banana Quality factor Compliance criteria 1. General appearance Sound, attractive, clean, fresh, intact and true to cultivar 2. Maturity Mature, firm, shall not show any signs of softening 3. Decay Be free from decay 48 4. Blemishes Be free from blemishes 5. Bruises Be free from bruises 6. Sunburn Be free from sunburn 7. Any other internal or external factors not listed above Be free from any other factors that affect or may affect the quality detrimentally 49 6. Fresh Vegetables 6.1.1 Definitions "Blemish": means any external skin defect on the surface of the fresh vegetable, which detrimentally affects the appearance of the vegetable "Bruise”: means any pressure wound which shows an indentation or results in discoloration directly under the skin, adversely affect 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 fir "Damaged”: means 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 which detrimentally affects the quality of the fresh vegetables "Foreign matter": means any material or substance which does not naturally form part of the vegetable concerned and is visually noticeable "Injury": means any wound or puncture which has pierced the skin of the vegetable and exposes the flesh, as well as insect puncture marks, which have pierced the skin with the exception of such wounds, or puncture marks, which 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 6.1.2 General  All vegetables should be free from insects; Insect damage and injury; decay; blemishes bruises; foreign matter including soil; foreign odours; free from diseases and any form of pesticide (insecticide, fungicide, etc.  The name of the product, class, size, use-by date and the address of the producer should appear on the packaging  All fruits and vegetables should be produced in accordance with good agricultural practice (GAP) guidelines 6.1.3 Delivery  The fresh produce should be delivered once a week 50 6.1.4 Storage  The product should be stored in clean, cool and dry conditions away from direct sunlight 6.1.5 Shelf life  The product should have a shelf life of at least seven (7) days when stored under clean and dry conditions at room temperature. Level of maturity, stage of ripeness and uniformity should be considered. Products, which shows sign of sprouting, dehydration, chilling injury, mechanical injury, loss of green colour and high respiration products, should be avoided. Table 6.1.6 (a): General requirements for vegetables. Requirements for approval Compliance criteria 1.Class designation Class 1 and 2 2.Comply with standards for classes (i) Be fit for human consumption 3. Container requirements (i) Be intact, clean, dry, suitable and undamaged; and (v) be strong and rigid enough to ensure that the original shape be retained 4.Packaging requirements (i) Package should be uniform, same variety, quality and size (if sized) and the same degree of ripeness; and (ii) Package should be representative of the entire contents except for mixed sizes and varieties 5. Marking requirements (i) Product type e.g., carrots; (ii) Name and physical or postal address of either the producer or owner; (iii) Class indication e.g., Class 1; and (iv) The total number of prepacked units per outer container 51 Table 6.1.6 (b): General Quality Standards for vegetables Quality factor Compliance criteria 1.General appearance Sound, attractive, clean, fresh, and intact 2.Maturity Mature, firm, shall not show any signs of softening 3.Decay Be free from decay 4.Blemishes Be free from blemishes 52 5. Injuries Be free from injuries 6. Bruises Be free from bruises 7.Sunburn Be free from sunburn 9. Any other factors not listed above Be free from any other factors that affect or may affect the quality detrimentally 53 7. Other food items 7.1 Rooibos 7.1.1 Definition Rooibos tea is also known as red tea, it is processed from leaves of shrub called Aspalathus linearis, is usually grown on the western coast of South Africa. 7.1.2 Nutritional information  Rooibos is rich in polyphenolic antioxidants known as chalconoids. These are aromatic phenols which gives colour and fruity fragrance.  Research studies shows that other compounds in rooibos tea exhibit antibacterial, antifungal, anti-tumor and anti-inflammatory properties. These are dihydro-chalcones such as Aspalathin, a dihydrochalcone glucoside and Nothofagin, a phloretin glucoside. Principle Nutrient Value Energy 1 Kcal Carbohydrates 0.20g Protein 0 g Total Fat 0 g Vitamins Folates 1 µg Riboflavin 0.004mg Thiamine 0.010mg Electrolytes Sodium 1mg Potassium 9mg Minerals Calcium 2mg Iron 0.08mg Magnesium 1mg Zinc 0.04mg 54 7.1.3 Microbial properties  Rooibos tea should comply with the following microbiological specifications :For rooibos tea in bulk, the total viable colony count should not exceed 50 000 colony forming units per gram  The total viable colony count should not exceed 100 000 colony forming units per gram,  Escherichia coli organisms should be absent in a sample of 1 g  Salmonella organisms should be absent in a sample of 25 grams of the product  Should not contain any insects or parts of insects 7.1.4 Regulations  Rooibos tea should be pasteurized before packing  The Perishable Products Export Control Board (PPECB) of South Africa ensures that all Rooibos products should be inspected for safety and quality  It should be certified to be free from bacteria and impurities 7.1.5 Sensory  The rooibos tea has attribute characteristic of honey, wood, herbal-floral flavour, a slightly sweet taste, astringent, caramel flavour and a sweet-associated fruity flavor  The percentage foreign matter should not exceed 1% (m/m)  The moisture content should not exceed 10% 7.1.6 Packaging and labelling  Should be packed in display cartons or in pouches,  Pouches should protect the contents against contamination and any undesirable odour.  The package should be strong enough for handling and transport practices 7.1.7 Storage  The product should be stored in an airtight container away from light, odors, humidity, and heat 7.1.8 Shelf life  The products should have shelf life of nine (9) months 55 7.2 Sugar 7.2.1 Definition Sugar falls under carbohydrates, it has a sweet taste, can be found naturally in fruits, vegetables, milk, and milk products. It is used as a common ingredient to many foods and drinks during preparation or processing. Different types of sugar include glucose, fructose, and sucrose. 7.2.2 Nutritional information At the time of packaging, the nutrient value should not be significantly more or less than the following, as shown in the table below: Nutrient Requirement per 100g Energy 1500 - 1700kJ Carbohydrate 95 -100g Protein <0.1g Total Fat of which saturated fat <0.1g <0.1g Dietary Fibre <0.1g Total Sodium <4 mg 7.2.3 Sensory evaluation  Sugar should have dry, homogeneous granulated and free-flowing crystals, it should not form lumps  The granules should be crystalline and uniform in size and free of foreign material  At the time of packing, the moisture content should not exceed 0,05%  Refined white sugar should be white, dry, odourless, granulated sucrose readily soluble in cold water, it should not have other taste than sweetness 7.2.4 Food additives and contaminants  The maximum content for sulphur dioxide (additive) should be 20 mg/kg, Arsenic (As) 1 mg/kg, Copper (Cu) 2 mg/kg and Lead (Pb) 2 mg/kg 7.2.5 Compulsory general requirements  Sugar should comply with all applicable requirements in terms of the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972), The Trade Metrology Act, 1973 (Act No 77 of 1973), Reg. 2362 of 1977 of the Marketing Act 56 7.2.6 Microbial requirements Should not contain more than:  200 mesophilic bacteria/10 g  10 yeasts /10 g  10 moulds/10 g 7.2.7 Packaging  Should be packaged in opaque and airtight package, Polyethylene bags, Mylar-type bags, food-grade plastic buckets suitable for dry sugar storage  They should be sealed to be 100% effective  The sugar should be packed into 1 to 25 kg poly bags  The packages should be labelled in accordance with R146 of the Foodstuffs Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972) 7.2.8 Storage  Sugar should be stored in dry condition, should be stored in an odour free area, as it can easily absorb strong odours (even through plastic packaging) 7.2.9 Shelf life  Sugar should have a shelf life of at least nine (9) months 7.3 Pure sunflower or canola oil 7.3.1 General Requirements  The specifications cover cooking oils and salad oils derived from vegetable oils or marine oils (or blends of these oils) without the addition of anti-oxidants permitted by the regulations under the Foodstuffs, Cosmetics and Disinfectants Act  The product should have an acceptable taste, a pleasant odour and an attractive sparkling transparent appearance  No rancid, foreign or objectionable flavour or odour of any kind should be present 7.3.2 Microbiological Requirements:  The product should be free from Lipolytic and Oxidative organisms, Moulds and Pathogens 57 7.3.3 Packaging, Labelling and Storage  The product should be available in 2L and 5L quantities  Oil should be packed in clean bottles or drums the inner surfaces of which have been tinned, lacquered or enameled  Stored at room temperature  The product should have a minimum shelf-life of six (6) months on date of delivery 7.4 Iodinated Salt 7.4.1 Definition Salt is used as an ingredient or additives, it should not contain less than 97% crystalline sodium on a dry matter basis. General Requirements of table salt and coarse salt is that it should be iodinated. 7.4.2 Composition  Mean aperture: 550 - 650 microns  Colour IU max = 85  Ash % max = 0.02 %  Moisture max = 4 %  Iodine = 40-60 ppm (mg/kg) in the form of potassium iodate (sample to be taken at manufacturer)  Fluoride = 50 ppm (mg/kg)  Table salt: Crystalline sodium chloride > 98,4% in its water-free state  Coarse salt: Crystalline sodium chloride >97% on a dry matter basis  The product may contain free flowing agent 7.4.3 Food additives and contaminants should be:  Food Additives = Max level  Sulphur dioxide = 20mg/kg  Contaminants = Max level  Arsenic (As) = 1g/kg  Copper (Cu) = 2mg/kg  Lead (Pb) = 2 mg/kg  Raw materials and ingredients should be of food grade quality and should be free from extraneous matter and objectionable odours and flavours 58 7.4.4 Physical Requirements  Salt should be free from foreign material  At the time of packaging the moisture content should not exceed 0.05%  Food salt should be soluble in cold water  Food salt should be white, dry and odourless 7.4.5 Microbiological requirements  Food salt should not contain any substances originating from microorganisms in amounts which may represent a hazard to health  Food grade salt should be iodised to prevent iodine-deficiency disorders (IDD) for public health reasons  The bags should be sealed, to protect the contents against microbial, insect and rodent infestation and mechanical damage  The product should have an indefinite shelf life provided it is packed properly and when stored under cool dry conditions.  The product should be stored in a cool dry well ventilated location 7.5 Spices 7.5.1 Definition This specification covers herbs and spices under the following categories, Pepper (white and black); Curry powder; Turmeric; Paprika; Coriander; Ginger (ground); Mixed herbs; Breyani mix; Barbeque spice and Chicken spice. 7.5.2 Requirements:  The product should be in the form of a fine powder, except the mixed herbs  Should be free from objectionable odour, insects and fungus infestation  Insoluble matter: should be not more than 0,1% by mass  Free moisture should not exceed 0.3%  The products should have a flavour characteristic of the specific herb/spice variety  Sodium <13000 mg 7.5.3 Microbial requirements:  It should not contain the following bacteria in a sample of 20 grams of the product: - Bacillus cereus - Clostridium perfringens 59 - Escherichia coli - Staphylococcus aureus  Total aerobic bacteria: <106per gram  Yeasts and moulds: < 104per gram  Coliforms: < 103per gram  Bacillus cereus: < 103 per gram  No Salmonella species in a sample of 25 grams of the product 7.5.4 Packaging  Herbs and spices should be available in 1 kg packages. Each package should contain not less than 990g and not more than 1020g  The packages should be made of polyethylene-coated cellophane, be sealed to be 100% effective and should also serve to provide protection against deterioration, mechanical damage, contamination and insect infestations 7.5.5 Shelf life and storage  All the products should show no significant degree of deterioration in either flavour or textural properties within nine (9) months of the date of manufacturer  Herbs and spices should be stored in room temperature and not be stored in direct contact with floor surfaces or near strong smelling and hazardous materials 8. Spreads 8.1 Soft Margarine 8.1.1 Definition Margarine is produced by combining several different types of vegetable oil, water, salt, and other additives. It is originally extracted from animal fat, but today margarine is mostly made from vegetable oils, including corn, cottonseed, safflower, soy and sunflower. The oil is first hydrogenated, a chemical process where hydrogen gas is forced into unsaturated fatty acids to make the oil become partially saturated. The reason margarine goes through this process is so that it can achieve a solid texture at room temperature, allowing for a similar appearance and consistency of butter. Margarine is low in saturated fatty acids; it contains monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), which are healthy fats. 60 Table 8.1.2 General quality standards for Fats spread Requirements for approval Compliance criteria 1.Classes and Standards I. Class 1 and 2; II. Medium fat, Yellow 60% fat spread, 2. Container requirements I. Be made from a material that is suitable for this purpose; II. Protect the contents thereof from contamination; and III. Will not impart any undesirable flavour to the contents thereof; IV. Be so strong that it will not tear or break during normal storage, handling and transport practices; V. Be unbroken; and VI. a re-usable container should be thoroughly cleaned and sterilized before use; and be closed properly in a manner permitted by the nature thereof. 3. Marking requirements I. Class designation and additions to the class designation; II. Additional particulars; III. Name and address of the manufacturer, importer or seller; IV. Date marking; and V. The country of origin 8.1.3 Nutritional information Per 100ml Energy 2000 - 2300 kJ Protein < 0.5g Carbohydrate < 1g of which total sugar 0.4g Total Fat 60 - 70g of which saturated fat 15 g monounsaturated fat 30g polyunsaturated fat 15g trans fat < 0.1g Cholesterol < 2g Total Sodium < 450mg 61 8.1.4 Microbial requirement Recommended limit for spreads:  Total viable bacteria= < 104 cfu/g, Yeast and mould= 102 cfu/g, E. coli= 10 cfu/g, Staphylococcus aureus= < 102 cfu/g. 8.1.5 Sensory Properties  It should have a clean and pleasant flavor  It should be reasonable soft on the palate  It should be easily spread at room temperature 8.1.6 Shelf life  Shelf life of 2 - 3 days at room temperature  1 - 2 months in the refrigeration temperature  6 - 8 months in the freezer 8.2 Peanut butter 8.2.1 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. These specifications cover peanut butter of two types i.e. Smooth textured and Crunchy textured. 8.2.2 Requirements The peanut butter should be prepared from dry roasted clean, sound mature peanuts from which the seed coat and embryo have been removed ingredients includes: peanuts, sugar, salt, and hydrogenated vegetable fat. 8.2.3 Nutritional Requirements At the time of packaging, the nutrient value should not be significantly more or less than the following, as shown in the table below: Nutrients Per 100 g Energy 2500 - 2700kj Protein 20 - 25g Carbohydrate 10 -15g Of which total sugar 5 -10g Total fat 50 - 55g 62 8.2.4 Microbiological requirements  Peanut butter should be free from Lipolytic and oxidative organisms, Escherichia coli, Enterobacteriaceae, Yeasts and Moulds.  The total aflatoxin in peanut butter should be less than 10 µg/kg and the B1 Aflatoxin not more than 5 µg/kg. 8.2.5 Sensory properties The peanut butter should:  Should have a good flavour and aroma,  Be free from foreign, bitter, rancid or objectionable taste and odour,  Be free from black specks and seed coats,  Oil should not separate from peanut butter. 8.2.6 Packaging and labeling  The peanut butter should be filled directly into plastic tubs and hermetically sealed; package should be capable of protecting the contents against contamination and deterioration under normal conditions of storage and transportation.  Should be labelled according to the Labeling Regulations relating to spreads. 8.2.7 Storage and Shelf life  The product should be stored at room temperature  Should have a shelf life of six (6) months Saturated fat 5 - 10g Monounsaturated fat 35 - 40g Polyunsaturated fat 5 -10g Trans fat 0 Cholesterol 0 Sodium < 450mg Dietary fiber 6 - 8g Moisture 1 - 2%