Perishable Products Export Control Act, 1983 (Act No. 9 of 1983)

Regulations

Regulations relating to the Export of Perishable Products, 2025 - effective July 2025

Chapter 8: Post-Harvest Treatment, Loading and Carrying Instructions

Part A: Post-Harvest Treatment and Handling of Specific Perishable Products

40. Chocolate shipped in refrigerated containers
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(1) Chocolate must be kept dry at all times, and a constant temperature must be maintained without any sudden temperature variations.

 

(2) With the exception of the general handling and transport requirements for chocolates and chocolate containing products contained in sub-regulation (3), the exporter shall be responsible for the formulation of the detailed handling procedures for the chocolate products.

 

(3) Chocolate and chocolate containing products—
(a) must be stored within a temperature range of between 10°C and 18°C, with the optimum storage temperature being dependent upon the type of product;
(b) require that the exporter or cold chain service provider (as the case may be) shall, in consultation with the Board, specify the carrying temperature regime;
(c) must be subjected to such pre-cooling temperatures and procedures as may be approved by the Board;
(d) do not require to be pre-cooled where the product is stored in a warehouse in which the temperature does not exceed 15°C, in which instance only the air temperature surrounding the product or package will require to be maintained.
(e) require that the DAT of a road transport unit, a refrigerated container, or a vessel, shall be set at the specified carrying temperature. The transporter (being a cold chain service provider) shall ensure that air is delivered at the specified carrying temperature but shall not be required to control elevated RAT;
(f) require to be pre-cooled where the product is to be handled at a specified and constant carrying temperature, and such product shall be pre-cooled to the specified carrying temperature;
(g) require that the loading and transport of a container in which such product is conveyed shall be undertaken in such a manner that temperature and humidity changes are kept to a minimum;
(h) can be shipped together with other products at the same, or a compromised temperature, provided that the chocolate is not tainted by such other products.