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

Red Meat Regulations, 2004

Part VI : Meat Inspections [Section 11(1)(j)

B. Primary meat inspections

(5) Parasitic intermediate stages - additional incisions and treatment

105. Parasitic intermediate stages and treatment

 

 

1) A carcass, head and red offal found to be infested with one or more parasitic intermediate stages, which may be alive or calcified, must be detained and in bovine and pigs, two additional incisions must be made into each M. triceps brachii, parallel and proximal to the original incisions.

 

2) If one or more parasitic intermediate stages are found on the majority of incision surfaces the carcass must be condemned.

 

3) Where the infestation is not excessive the carcass and organs may be passed on condition that it undergoes treatment as described below.

 

4) A conditionally passed carcass must be identified by roller marking in red ink along its entire side with the letter "M", being a minimum of 2 cm in height.

 

5) All parts belonging to the carcass to be treated, must be identified by "M" tags.

 

6) Carcasses and organs must be treated by freezing-
a) as sides in a freezer with air temperature at minus 18°C for 72 hours;
b) as sides in a freezer with air temperature at minus 10°C for 10 days;
c) to reach a deep bone or core temperature of less than minus 6°C, confirmed by the registered inspector and in accordance with the protocol approved for the specific abattoir by the provincial executive officer;
d) after deboning, in accordance with a protocol approved by the provincial executive officer and -
i) the container or carton in which deboned meat is packed must be marked with the letter "M" and the date of introduction into the freezer must be indicated;
ii) the core temperature of the meat inside the container must be below minus 6°C before it can be released by the registered inspector.
e) in portions in a chest type freezer according to a protocol approved the provincial executive officer.

 

7) Visible parasitic intermediate stages must be removed from the meat of a carcass that is conditionally passed and treated as described above.

 

8) Records of core temperatures, freezer temperatures and batches of containers, carcasses and organs introduced for freezing must be kept by the abattoir owner for at least six months, and must be available for inspection purposes.