Protection of Businesses Act, 1978
R 385
Meat Safety Act, 2000 (Act No. 40 of 2000)Ostrich Regulations, 2007Part II : Requirements for the Registration of Ostrich AbattoirsC. Hygiene management practises and related matters(1) Offal handling34. Cleaning of rough offal |
| 1) | The process as well as the equipment used to clean offal must be approved by the provincial executive officer. |
| 2) | A room, which is so large and so arranged that the hygiene of the operation is assured, must be provided to clean gizzards by - |
| a) | removal of the inner lining of the gizzard and rinsing the gizzard with clean running water; |
| b) | providing a decontamination wash with water containing a bactericidal substance, which complies with the requirements of the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972) and is approved per protocol by the provincial executive officer, at levels not harmful or injurious to health; |
| c) | providing separate containers to be used for uncleaned gizzards, and those that have been cleaned; |
| d) | removing cleaned gizzards to the packing area or room immediately after cleaning; and |
| e) | removing all waste material on a continuous basis. |
| 3) | Where clean products derived from gizzards are packed in containers or plastic bags for dispatch, chilling or freezing - |
| a) | it may only be done in a separate room or area and equipment must be provided for this function; and |
| b) | a storage facility for clean bags or containers, for a day's use, must be provided. |
| 4) | Cleaned offal, retained in an abattoir for longer than four hours after slaughter must be stored in a chiller at an air temperature not exceeding minus 2°C. |
