Canned Products
Inspection of canned products is conducted according the NAMS/SANS 587 for canned fishery products and NAMS/SANS 1675 for canned meat products to ensure that the products sold adhere to the requirements and that the public receives a safe and good quality product.
The standards for canned products make provision for:
- Requirements for the factory and for employees
- Ingredient requirements
- Requirements for fish, marine molluscs and crustaceans used as raw materials for the product
- Final product requirements
- Product specific requirements
- Requirements to control the integrity of cans and other types of containers
- Labelling and marking
- Microbiological examination / requirements
- Physical examination
- Microbiological test methods
- Chemical test methods
The steps for canned products inspections can be observed on the Process Flow Chart Inspection Process Canned Products accessible here.
Frozen Fishery Products
Frozen fishery products are inspected according to the Compulsory Standards NAMS/SANS 585 (Fish And Molluscs), NAMS/SANS 2074 (Rock lobsters) and NAMS/SANS 788 (Shrimps, Prawns, Langostines And Crabs).
Dedicated to supporting your business with the most accurate results, we follow the sampling frameworks established by the World Health Organization Food (FAO) Code. Our sampling procedures ensures that sampling represent the actual consignment. We inspect our own samples, not supplier-provided samples.
Following the sampling process, physical product inspections are conducted within an NSI inspection laboratory or performed either at the manufacturing site. These assessments verify that products adhere to both domestic and international regulatory standards.
Once the inspection is concluded, products are issued with a certificate guaranteeing compliance of the product.
The standards for frozen products make provision for:
- Requirements for the factory
- Factory construction, layout and conditions
- Equipment for production
- Water
- Requirements for employees engaged in the handling, preparation, processing, packaging and storage of the product
- Hygienic operating requirements
- Records
- The handling, preparation, processing, packaging, transportation and storage of the product
- Special requirements for marine molluscs
- Requirements for the ingredients and the product
- Condition of ingredients and the product
- Presentation of fish and fish products
- Physical requirements
- Compositional requirements
- Microbiological requirements
- Delivery and inspection
- Methods of physical examination
- Methods of microbiological examination
- Glazing, freezing and frozen storage
- Packing and marking
Application form to request for inspection and certification can be obtained here.
The steps for frozen fish products inspections can be observed on the Process Flow Chart Inspection Process Frozen Fish accessible here.
Chilled Fishery Products
- Fish freshness control using the Quality Index Method (QIM) and organoleptic checks (smell, look, texture)
- Grading (E, A, B or C) based on fish and seafood quality
- Defectives check against international regulations, national standards, and customer specifications
Salted Fishery Products
Salted fishery products are inspected according to the procedure for the Inspection of Salted Fish, Proc 007.
Once samples are collected, the products are physically evaluated at the NSI Inspection laboratories or onsite at the establishment to ensure they meet stipulated requirements.
The procedure makes provision for:
- Presentation
- Composition and quality factors
- Labelling
- Sensory and physical examination
- Defect evaluation
Application form to request for inspection and certification can be obtained here.