Words in bold type in square brackets indicate omissions from existing regulations
Words underlined with a solid line indicate insertions in existing regulations.
...
...
7. Processed meat (classes 6, 11 and 13 where products in category 13 relates to cured of the South African National Standard SANS 885:2011)[12 or 14of the South African National Standard SANS 885:2011)- uncured]
[850]1300 mg Na 31 March 2017
[650]1150mg Na 30 June 2019
8. Processed meat (classes [7]9, 10, and 13 where products in category 13 relates to uncured of the South African National Standard SANS 885:2011)[or 11 of the South African National Standard SANS 885:2011)- cured]
[950]850 mg Na 30 June 2016
[850]650 mg Na 30 June 2019
9. Raw-processed meat sausages (all types) and similar products
800 mg Na 30 June 2016
600 mg Na 30 June 2019
10. Dry soup powder (not the instant type) including dry soup powders intended to be cooked and consumed as a soup and /or used to thicken and/or add flavour to any type of savoury dish.
5 500 mg Na 30 June 2016
3 500 mg Na 30 June 2019
11. Dry gravy powders and dry instant savoury sauces including all dry savoury gravy/sauce powders that require cooking of which are of the instant type, used as an accompaniment to a meal
3 500 mg Na 30 June 2016
1 500 mg Na 30 June 2019
12. Dry savoury powders with dry instant noodles to be mixed with a liquid including quick cooking Asian style noodles composed primarily of dry noodles with a seasoning sachet
1 500 mg Na 30 June 2016
800 mg Na 30 June 2019
13. Stock cubes, stock powders, stock granules, stock emulsions, stock pastes or stock jellies including concentrated sticks / stew products in various formats used to favour dishes
concentrated stocks
18 000 mg Na 30 June 2016
13 000 mg Na 30 June 2019