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

Red Meat Regulations, 2004

Part II : Requirements for the Registration of Red Meat Abattoirs [Section 11(1)(A)]

C. Hygiene management practises and related matters

2. Cutting procedures at cutting plants producing for the export market

33. General

 

 

[See also regulation 7]

 

1) Only carcasses or meat that was inspected and passed may be presented for cutting.

 

2) If carcasses or meat is received from a source other than the abattoir on the premises, the registered inspector must verify that-
a) documentation pertaining to the origin of such meat is available;
b) meat inspection was done on such meat and that it was passed; and
c) the cold chain was maintained and that the meat core temperature is 7°C or less.

 

3) All meat presented for cutting must be free of contamination.

 

4) No meat that exhibits signs of spoilage may be cut.

 

5) A registered inspector may at any time require any packed meat to be re-opened for inspection, and may authorize the resealing of any such opened container or carton with meat.

 

6) A linear production flow must be followed by avoiding cross flow, backtracking and accumulation or congestion of meat at any stage of the production process.