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Meat Safety Act, 2000 (Act No. 40 of 2000)

Poultry Regulations, 2006

Part VI : Meat Inspections

B. Meat Inspection

78. Second inspection point

 

 

1) Meat inspection must be done at the second inspection point situated after evisceration has taken place but before the intestines are separated from the carcass.

 

2) Inspection procedures at the second inspection point must be such as to ensure -
a) hock joints and skin surface are observed;
b) the back of each carcass is observed:
c) the wings, legs, thighs and breast are observed;
d) the body cavity, air sacs, lungs, heart, liver, spleen, gizzard, intestines, cloaca and bursa are inspected by observation; and
e) affected carcasses are removed for further inspection.

 

3) Depending on the finding, the carcass, organ or meat may be -
a) approved for human or animal consumption:
b) partially approved; or
c) totally condemned.