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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)]

C. Secondary Meat Inspections

106. General

 

 

1) Suspect carcasses found during primary meat inspections in terms of sub part B, must be marked "detained" and must be subjected to secondary meat inspection by a registered inspector who is a veterinarian.

 

2) A secondary inspection, on a carcass must reveal the -
a) species, age and sex;
b) clotting and staining characteristics of the blood;
c) organ or part of the carcass affected;
d) condition or disease and the probable cause thereof;
e) judgement and the motivation therefore where applicable

 

3) Depending on the said finding, the carcass, organ or meat may be -
a) passed;
b) conditionally passed, subject to treatment;
c) partially passed by removing the condemned part; or
d) totally condemned.

 

4) Where a carcass is not passed, the owner may request a written certificate.

 


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