DEPARTMENT OF AGRICULTURAL TECHNICAL SERVICES

 

No. R. 3505       9th October 1969

 

STANDING REGULATIONS UNDER THE ANIMAL SLAUGHTER,

MEAT AND ANIMAL PRODUCTS HYGIENE ACT, 1967

(ACT NO. 87 OF 1967)

The Deputy Minister of Agriculture has, under the powers vested in him by section 38 of the Animal Slaughter, Meat and Animal Products Hygiene Act, 1967 (Act No. 87 of 1967), made the following regulations:

 

SUBDIVISION OF REGULATIONS

 

These regulations are subdivided as follows:

 

Part

                 I.    

Definitions

Part

               II.    

Approval of Abattoirs and Appeals

Part

              III.    

Abattoirs, Requirements of Premises, Hygiene and Facilities

Part

            IV.    

Handling, Slaughter and Inspection: General

Part

              V.    

Ante-Mortem Inspection

Part

            VI.    

Humane Slaughter of Animals

Part

           VII.    

Post-Mortem Inspection

Part

         VIII.    

Disposal of Condemned Carcasses, Meat, Viscera or Animal Products

Part

             IX.    

Marks and Marking

Part

               X.    

Deboning, Rooms or Places

Part

             XI.    

Rendering of Edible Fat

Part

            XII.    

Edible Offal Cleaning

Part

          XIII.    

Preparation of Casings

Part

         XIV.    

Preparation of Pet Foods

Part

          XV.    

Canning of Meat for Animal Consumption

Part

         XVI.    

Equine Animal Slaughter Regulations

Part

       XVII.    

Preservation and Storage of Skins and Hides

Part

      XVIII.    

Poultry Slaughter Regulations

Part

          XIX.    

Transport of Animals, Meat and Animal Products

Part

           XX.    

Importation of Carcasses and Meat

Part

          XXI.    

Cold Storage Facilities

Part

        XXII.    

Cleaning and Disinfection

Part

       XXIII.    

Exemption for Research

Part

     XXIV.    

Laboratory Services

Part

       XXV.    

Examination for Meat Inspector’s Certificate

Part

     XXVI.    

Qualifications, Appointments and Duties of Veterinary Meat Inspectors, Meat Inspectors and Meat Examiners

Part

    XXVII.    

General

Part

  XXVIII.    

Records, Reports and Returns

Part

      XXIX.    

Fees

Part

        XXX.    

Penalties

Part

      XXXI.    

Time and Date of Commencement

SCHEDULES

 

Schedule

1.    

Diseases Requiring Report

Schedule

2.    

Inspection of Carcasses, Viscera, etc.

Schedule

3.    

Diseases or Conditions Requiring Total Condemnation

Schedule

4.    

Diseases or Conditions Requiring Total or Partial Condemnation or Conditional Passing

Schedule

5.    

Handling and Treatment of Conditionally Passed Carcasses, Meat and Viscera

Schedule

6.    

Laboratory Methods of Examination

Schedule

7.    

Monthly Reports – Abattoirs including Poultry Abattoirs

Schedule

8.    

Monthly Returns – Abattoirs

Schedule

9.    

Monthly Reports – Poultry Abattoirs

Schedule

10.    

Fees

ANNEXURES

 

First Annexure

Application for Certificate of Approval

Second Annexure

Certificate of Approval

Third Annexure

Application for Re-grading of an Abattoir

Fourth Annexure

Certificate of Condemnation

Fifth Annexure

Application for Import Permit

Sixth Annexure

Foreign Meat Inspection Certificate

Seventh Annexure

Order to Owner or Operator of an Abattoir

Eighth Annexure

Local Authority:  Staff Return

       

 


 

PART I

 

DEFINITIONS

 

In these regulations when use is made of the words or phrases defined in the Act they shall, unless another meaning is herein given to them, have the meaning assigned to them in the Act, and, unless the context otherwise requires or some other meaning is clearly intended, the following words shall have the meaning herein assigned to them:–

 

            “approved abattoir”-means an abattoir in respect of which the Chief Meat Hygiene Officer has issued a certificate of approval;

 

            “carcass”- means the dressed carcass or any portion thereof, derived from an animal after the hide or skin (or hair in the case of pigs and feathers in the case of poultry), the entrails, the pluck (or giblets in the case of poultry), the shanks and head (in the case of cattle, sheep, goats or poultry), the tail (in the case of cattle), the diaphragm (i.e. the thick skirt) and the lactating udders (in the case of cows) have been removed;

 

            “disinfectant”- any germicide, antiseptic, preservative, deodorant, sanitary power, fluid, or any similar material;

 

            “edible product department”- any part of an abattoir where a carcass, meat, processed meat or animal product fit for human consumption is dealt with;

 

            “equine animal”- means a horse, mule or donkey;

 

            “export” -to export from the Republic of South Africa;

 

            “lairage” -that part of an abattoir used for the confinement of animals awaiting slaughter there and includes appurtenant races and passages;

 

            “meat inspector” -a person appointed or authorized as such in terms of Part XXVI;

 

            “medical practitioner”-a person registered as a medical practitioner in terms of the Medical, Dental and Pharmacy Act 1928 (Act No. 13 of 1928;

 

 

            “Offal”- edible and inedible offal;

 

 

            “passed” - passed as fit for human consumption;

 

 

            “pet food” - meat, processed meat or animal product, for consumption by a dog, cat or any other animal;

 

 

            “process” - to cut, cook, cure, smoke, salt, render, sterilize, chill, freeze, dehydrate or otherwise prepare or preserve;

 

 

            “superintendent” -the owner, operator or person appointed by the owner or operator, as the Director or Manager of the abattoir who is empowered to supervise, control and manage the abattoir, including any person temporarily acting for him;

 

 

            “unit” -one head of cattle, or one horse, or fifteen sheep, or goats, or sheep and goats together, or five pigs, or three calves;

 

 

            “Veterinary Meat Inspector” -a person appointed or authorised as such in terms of Part XXVI.

 

 

PART II

 

 

APPROVAL OF ABATTOIRS AND APPEALS

 

 

1.     

Application for the issue of a certificate of approval in respect of an abattoir shall be made to the Chief Meat Hygiene Officer by the owner in writing in duplicate, in the form prescribed in the First Annexure hereto, together with the application fee prescribed in Part XXIX.

 

2.     

(1)      

If after consideration of any such application the Chief Meat Hygiene Officer is satisfied that the abattoir complies with the prescribed requirements he shall issue or cause to be issued to the applicant a certificate of approval in the form prescribed in the Second Annexure hereto, which certificate shall be valid for a period of three years but not beyond the 30th June of the third year.

 

 

(2)      

A certificate of approval may be made subject to such conditions as the Chief Meat Hygiene Officer may determine.

 

3.     

The insignia of the various grades of abattoirs as determined by the Chief Meat Hygiene Officer in terms of section 6(1) of the Act, are as follows: A, B, C. D, E, and the insignia indicating the grade of a particular abattoir shall be incorporated in the certificate of approval issued in respect of that abattoir.

 

4.     

If the Chief Meat Hygiene Officer is satisfied –

 

 

          (i)   

that an owner has failed to comply with any condition subject to which a certificate of approval has been issued;  or

 

 

        (ii)   

that an approved abattoir at any time does not comply with any requirement that has been prescribed;  or

 

 

       (iii)   

that an approved abattoir has ceased to be an abattoir;

 

 

he shall recommend to the Minister that the certificate of approval be withdrawn in terms of section 14 of the Act.

 

5.     

(1)      

If an abattoir in respect of which a certificate of approval has been issued, ceases to be an abattoir, or if the certificate of approval issued in respect of an abattoir lapses in terms of regulation 2(1), or if the certificate of approval issued in respect of an abattoir is withdrawn, the person who was the owner of the abattoir immediately before such abattoir ceased to be an abattoir, or was the owner of the abattoir immediately before the certificate of approval lapsed, or was the owner of the abattoir at the time of the withdrawal of the certificate of approval, as the case may be, shall within a period of thirty days thereafter return the certificate of approval in question to the Chief Meat Hygiene Officer for cancellation.

 

 

(2)      

If an owner of an approved abattoir transfers his rights to such abattoir to another owner, the latter person shall submit a new application for the issue of a certificate of approval in respect of such abattoir, and the fact that such abattoir was approved previously will be no guarantee that a certificate of approval will again be issued.

 

6.     

(1)      

An owner desiring to apply for the regrading of an abattoir shall do so in writing, in duplicate, to the Chief Meat Hygiene Officer in the form of the Third Annexure hereto.

 

 

(2)      

It shall be a condition of every application under subregulation (1) that it shall be accompanied by an amount of R100:  Provided that in a case where the Chief Meat Hygiene Officer accords a higher or lower grading as a result of such application, the full amount shall be refunded to the applicant.

 

 

(3)      

If the Chief Meat Hygiene Officer after having considered the application accords a higher or lower grading to the relative abattoir he shall issue to the owner thereof a new certificate of approval, and the owner shall, upon receipt thereof, within a period of thirty days from the date of such regrading return the previous certificate to the Chief Meat Hygiene Officer for cancellation.

 

7.     

(1)      

If an application for the issue of a certificate of approval has been refused, or if a certificate of approval has been made subject to conditions in terms of regulation 2 (2), the applicant may-

 

 

 

             (i)   

Withthin thirty days of being notified of such refusal or imposition of conditions, apply to the Chief Meat Hygiene Officer in writing for the reason for such decision, and the Chief Meat Hygiene Officer shall withing 30 days  from the date of receipt of such application furnish the applicant in writing with such reason;

 

 

 

           (ii)   

if he desires to appeal to the Minister in terms of section 13(1) of the Act against a decision of the Chief Meat Hygiene Officer, lodge within thirty days after having been advised of such decision, a written notice of appeal with the Chief Meat Hygiene Officer, clearly setting forth the decision it is desired to appeal against and the grounds for the appeal.

 

 

(2)      

As soon as possible after receipt of the notice of appeal referred to in subregulation (1) the Chief Meat Hygiene Officer shall submit the reason for his decision to the Minister together with all relevant documents.

 

 

(3)      

The Chief Meat Hygiene Officer shall notify the appellant in writing of the Minister’s decision.

 

8.     

The register established and kept by the Chief Meat Hygiene Officer in terms of section 3 of the Act shall contain the following particulars –

 

 

          (i)   

the name and address of the owner of an abattoir in respect of which a certificate of approval has been issued;

 

 

        (ii)   

the number and date of such certificate of approval;

 

 

       (iii)   

the identification number allotted to such abattoir;

 

 

       (iv)   

the grade of such abattoir;

 

 

         (v)   

the date of cancellation or withdrawal of the certificate of approval in respect of such abattoir;

 

 

       (vi)   

the conditions imposed.

 

PART III

 

 

ABATTOIRS:  GENERAL REQUIREMENTS OF PREMISES, HYGIENE AND FACILITIES

 

 

1.     

To ensure the maintenance of proper standards of hygiene and to prevent contamination or infection of meat and animal products, an abattoir shall comply with the following requirements –

 

 

          (i)   

the abattoir premises shall be effectively enclosed and provided with gates to allow of the controlled entrance and exit of persons, animals and vehicles;

 

 

        (ii)   

all areas adjoining a building on an abattoir premises which may detrimentally affect the maintenance of hygiene shall be paved with asphalt or concrete or otherwise treated as deemed suitable by the Veterinary Meat Inspector.  The premises shall be sufficiently sloped and drained to permit of thorough cleansing and disposal of all waste and storm water and waste matter into a gully or channel connected to a sewer or other suitable disposal system;

 

 

       (iii)   

adequate ventilation shall be provided by means of ventilating-type windows, skylights, air-conditioning, a fan and duct system, or by such other method of ventilation as will ensure that the air is not contaminated with odours, vapours, dust or smoke:  Provided that no ventilation other than mechanized ventilation shall be provided in any refrigerated room;

 

 

       (iv)   

in a room where an animal is slaughtered or dressed, or where a carcass, meat or viscera is handled or dealt with, windows if glazed should be metal framed.  Interior windowsills must be sloped at such an angle that dust and dirt cannot collect and have a smooth surface so that they may easily be kept clean;

 

 

         (v)   

lighting in a room in which a carcass, meat, viscera or animal product is handled or dealt with, shall be in accordance with the following provisions-

 

 

 

(a)     

adequate natural or artificial lighting shall be provided;

 

 

 

(b)     

when artificial lighting is provided, it shall be well distributed and of good quality;

 

 

 

(c)     

artificial lighting shall have an overall intensity of not less than 20 foot candles; in areas where a carcass, meat, viscera or animal product is inspected, the intensity shall be not less than 50 foot candles.

 

 

       (vi)   

in a room where an animal is slaughtered or dressed, or a carcass, meat, viscera or animal product is handled or dealt with, the floor shall be constructed of concrete or other suitable impervious and non-slip material  that is resistant to wear and corrosion, laid to an even surface which is free from cracks and open joints, sloped not less than one in sixty to an adequate drainage system.  All angles and corners between the floor and the walls shall be rounded off;

 

 

      (vii)   

interior wall surfaces of all slaughter halls, hanging rooms and workrooms must be faced with smooth, hard, impervious material to a height of not less than 78 inches from the floor.  When carcasses might contact the walls above this height, the facing must be continued to this higher level.  Above 78 inches, the walls must have a smooth, impervious, washable, light-coloured surface;

 

 

    (viii)   

in a room where an animal is killed or dressed, the roof supports and any other construction or appliance shall be so treated and painted that they may readily be cleaned;

 

 

      (ix)   

in a room where a carcass, meat, viscera or animal product is handled, or dealt with, the ceiling shall be –

 

 

 

(a)      

at least one foot above any overhead equipment and in no case less than 10 feet from the floor;

 

 

 

(b)      

faced with an impervious material and so constructed and finished as to minimize condensation, mould development, flaking and the lodgement of dirt;

 

 

 

(c)      

dustproof, light in colour and having on its underside a smooth surface capable of being cleaned without damage thereto.

 

 

 

Provided that a ceiling may be dispensed with where the underside of the roof is entirely covered with a material that satisfies the aforementioned requirements.

 

 

        (x)   

all doors and doorways to rooms in which carcasses, meat, viscera or animal products are handled or dealt with, shall be faced with a smooth and impervious surface and shall be vermin proof;

 

 

      (xi)   

where an overhead rail is provided for suspending a carcass or portion thereof, it shall be at least 3 feet 6 inches from the nearest wall;

 

 

     (xii)   

the walls, ceilings and floors of all passageways in which carcasses, meat, viscera or animal products are conveyed shall comply with the requirements of this regulation;

 

 

   (xiii)   

all stairs located in a room in which a carcass, meat, viscera or animal product is handled, processed or otherwise dealt with shall be so constructed that no contamination can be caused by material passing through the risers or treads;

 

 

    (xiv)   

where required by the Veterinary Meat Inspector, the platform for the loading or off-loading of a carcass, meat or viscera on or from vehicles shall be on approximately the same level as the floor of the vehicle, and the floor of such platform shall comply with the requirements or subparagraph (vi).  The platform shall be adequately roofed and any overhead rails shall be constructed to facilitate loading;

 

 

     (xv)   

platforms, ladders, tables, chutes and similar facilities provided in any part of an abattoir in which slaughtering, processing or dressing of animals takes place shall be constructed of corrosion-resistant metal or other material approved by the Chief Meat Hygiene Officer;

 

 

    (xvi)   

the facilities used for scalding and dehairing of pigs shall be situated in an area which is physically separated, to the satisfaction of the Veterinary Meat Inspector, from those areas in which other classes of animals are slaughtered and dressed, unless pigs are dealt with at different times from other species of animal.

 

2.     

(1)      

In an abattoir there shall be provided a supply of at least 200 gallons of water per unit together with facilities for its distribution under pressure and protection against contamination or pollution.

 

 

(2)      

          (i)   

Such water shall be clean, potable and free from suspended matter and substances that are deleterious to the carcass, meat or animal product or injurious to health.  The water shall have been treated by flocculation, filtration, chlorination or other process to ensure –

 

 

 

 

(a)      

the absence of coliform organisms;  and

 

 

 

 

(b)      

a total count of viable micro-organisms not exceeding 100 per millilitre; or

 

 

 

        (ii)   

comply with such standards and conditions as the Chief Meat Hygiene Officer may specify.

 

 

(3)      

The Chief Meat Hygiene Office may approve the use of re-circulated water at a particular abattoir for such purposes and subject to such conditions as he may determine.

 

3.     

Every edible product department in an abattoir shall be kept separate and apart from any other room used in the abattoir for the handling or processing of, or dealing with, the inedible portions of slaughtered animals.

 

4.     

(1)      

In a room in an abattoir in which a carcass, meat, viscera or animal product is handled, processed or dealt with, conveniently located sterilizers shall be provided where required by the Veterinary Meat Inspector.

 

 

(2)      

A sterilizer shall be constructed of corrosion-resistant material and shall be of a size sufficient to enable all knives, steels, cleavers, saws, and other hand tools used in the dressing, processing or handling of carcasses, meat, viscera or animal products to be efficiently sterilized, and such sterilizer shall not be used for any other purpose.

 

 

(3)      

The sterilizing receptacle of a sterilizer in any part of an abattoir shall be –

 

 

 

          (i)   

connected either to a hot water supply or to supplies of water and steam capable of maintaining a water temperature of not less than 82 C in the receptacle during working hours;  and

 

 

 

        (ii)   

fitted with an overflow and drainage facilities to permit of it being emptied and cleaned.

 

 

(4)      

There shall be provided in an abattoir adequate facilities for the cleansing and sterilization of all equipment and utensils.

 

5.     

Every part of an abattoir in which an animal is slaughtered or dressed, or a carcass, meat, viscera or animal product is handled, processed, dealt with or stored, shall as far as practicable, be kept free from steam and vapour.

 

6.     

An adequate supply of hot water having a temperature of not less than 82 C shall at all times during working hours be available where required.

 

7.     

(1)      

No closet, privy, or urinal except a water-closet of a water-urinal shall be within 20 feet of any abattoir building, lairage or holding pen.

 

 

(2)      

No door of any toilet facility shall open onto a room where a carcass, meat or animal product is dealt with or kept.

 

 

(3)      

Conveniently adjacent to the facilities mentioned in subregulation (1) there shall be provided an adequate number of washbasins (being not less than one to every three toilet cubicles) supplied with hot and cold water and furnished with waste pipes leading to a drain.

 

 

(4)      

Toilet paper shall be provided at all times in a toilet cubicle.

 

8.     

Every hand washbasin in an abattoir shall at all times be provided with an adequate supply of soap or other cleansing agent, together with disposable paper towels or a hot-air hand dryer, except where drying of the hands is not necessary.

 

9.     

There shall at all times be provided in an abattoir clearly identified and adequate theft-proof facilities for the handling or depositing of a condemned or detained carcass, meat, viscera or animal product, including compartments and other spaces, rails, chutes, trucks, trolleys, and skips or other containers, from which no person shall remove any material except with authority of the Veterinary Meat Inspector.

 

10. 

There shall be prominently displayed at every entrance to compartments or areas used in an abattoir for the handling or depositing of detained or condemned carcasses, meat, viscera or animal products, a notice or placard printed in plain capital letters, clearly indicating that such compartment or area is set aside for that purpose and no other.  No person shall enter such compartment or area except with authority of the Veterinary Meat Inspector.

 

11. 

Every truck, trolley, skip, or other container used for the handling or depositing of a condemned or detained carcass, meat, viscera or animal product in an abattoir shall be clearly marked in letters not less than 2 inches in height “INEDIBLE” or “DETAINED”, as the case may be.

 

12. 

A compartment, holding area, space, chute, truck, trolley, skip, or other container used in an abattoir for the handling or depositing of a condemned or detained carcass, meat, viscera or animal product, shall be capable of being readily cleansed and sterilized.

 

13. 

Facilities for the efficient disposal of sewage, refuse, manure and other waste products shall be provided in an abattoir and shall at all times be maintained in good order and repair.

 

14. 

Proper receptacles shall be provided for the collection pending disposal of all abattoir refuse, manure and waste if such disposal cannot be effected immediately.

 

15. 

In an abattoir all paunch, stomach and intestinal contents derived from animals slaughtered therein, and all manure and other waste matter, shall be disposed of to the satisfaction of the Veterinary Meat Inspector.

 

16. 

There shall be provided for the Meat Inspector in an abattoir all such facilities, including working space and equipment at each inspection point, as may be required by the Chief Meat Hygiene Officer for the purpose of ensuring that ante-mortem and post-mortem inspection under these regulations is efficiently carried out.

 

17. 

(1)      

Adequate lairage for the holding of animals shall be provided at an abattoir.

 

 

(2)      

A lairage shall be at least 20 feet from the stunning area and the slaughter hall.

 

 

(3)      

Cattle, equine animals, sheep or goats, and pigs shall be penned separately.

 

 

(4)      

There shall be provided in a lairage for each adult equine and bovine at least 18 square feet of floor area; for bacon or small pork pigs, sheep and goats at least 6 square feet per animal, and for heavy pigs and young calves at least 8 square feet per animal.

 

 

(5)      

Passages of a lairage shall be at least 3 feet wide for pigs, sheep and goats, and at least 6 feet wide for cattle and equine animal.

 

 

(6)      

Where required by the Veterinary Meat Inspector the Superintendent shall provide a separate penning facility for an animal.

 

18. 

A lairage shall be so constructed as to provide –

 

 

        (i)     

facilities for the safe and humane keeping and handling of animals awaiting slaughter;

 

 

       (ii)     

a water trough with an adequate supply of drinking water at all times in every enclosure;

 

 

     (iii)     

in the case of sheep and pigs, a sufficient number of pens roofed with non-combustible material to hold at least one day’s slaughtering;

 

 

      (iv)     

sufficient facilities for the adequate cleaning of such lairages;

 

 

       (v)     

artificial lighting where required by the Veterinary Meat Inspector for the purpose of sorting, identification and ante-mortem inspection.

 

19. 

No carcass or meat, excluding edible offal, shall be held at an abattoir for a period exceeding twelve hours after slaughter of the animal concerned except in cold storage facilities.

 

20. 

A part of an abattoir used for the handling of or dealing with a carcass, meat, or animal product shall be used for that purpose and no other, and shall be of such construction and lay-out that any carcass, meat, or animal product which has not been wrapped or enclosed shall at all times be protected from contamination.

 

21. 

A carcass intended to be deboned shall be chilled immediately after slaughter of the animal concerned and the temperature of the deepest part of the meat reduced to and kept continuously at a temperature not exceeding 7 OC during deboning, packing or processing.

 

22. 

The temperature, humidity and air-movement in a refrigerated room in an abattoir shall at all times be so maintained that the carcass or meat deposited or stored therein is adequately protected against decomposition or deterioration.

 

23. 

Any wrapping or protective covering used on a carcass or part thereof, or on meat, shall be of such nature and quality that it offers adequate protection against contamination thereof without injurious or deleterious effect.

 

24. 

No containers shall be assembled, and no containers, equipment, or utensils shall be stored or deposited, in a part of an abattoir in which any meat or animal product is handled or dealt with, unless such containers, equipment, or utensils are required for immediate use in that part of the abattoir.

 

25. 

All tables, implements, equipment, utensils, and containers used in an abattoir shall be so constructed of corrosion-resistant and non-toxic material that they may readily be cleaned, and the surfaces thereof which may come into contact with a carcass, meat or animal product shall be smooth and free from pits, crevices or scale.

 

26. 

(1)      

All parts of an abattoir as well as all fittings, fixtures, tables, implements, equipment, utensils and containers therein shall be kept clean and in good order and condition to the satisfaction of the Meat Inspector.

 

 

(2)      

Sawdust shall not be used in an abattoir, except as fuel in a smoke room.

 

27. 

(1)      

All equipment and utensils used in an abattoir which have come into contact with an animal, carcass, meat, viscera or animal product shall be thoroughly cleansed at the conclusion of each working day.

 

 

(2)      

All equipment and utensils used in an abattoir which have come into contact with diseased or faecal material shall be sterilized forthwith in the manner prescribed in Part XXII.

 

28. 

In any part of an abattoir in which animals are slaughtered or dressed, or in which a carcass or meat is handled or dealt with, the floor, walls and partitions shall be effectively cleansed and, if necessary, disinfected immediately after cessation of work for the day in that part of the abattoir, or more frequently if so directed by the Meat Inspector.

 

29. 

(1)      

No carcass or meat shall be washed in an abattoir otherwise than with running water.

 

 

(2)      

No carcass or meat shall be cleaned, wiped or dried with a brush, cloth or other material.

 

30. 

(1)      

A person engaged in the slaughter or dressing of animals or the handling, processing, dealing with or storing of a carcass, meat or animal product in an abattoir shall at all times while so engaged maintain his person in a state of cleanliness and wear clean protective clothing and, where required by the Veterinary Meat Inspector, clean head covering of a type approved by him for that purpose.

 

 

(2)      

No person shall at any time in an abattoir carry any carcass, quarter or side of a slaughtered animal, unless he is wearing over his head, neck and shoulders a covering or coverings of strong and impervious light-coloured material approved by the Veterinary Meat Inspector and kept clean to the satisfaction of the Meat Inspector.

 

 

(3)      

No person employed in an abattoir shall change his clothing or footwear used for the purpose of his employment, or leave such clothing or footwear, in that abattoir elsewhere than in accommodation provided for that purpose.

 

 

(4)      

Every person engaged in the slaughter or dressing of animals, or in the handling or processing of or dealing with a carcass, meat, viscera or animal product in an abattoir shall, before commencing work, and on every occasion after visiting a toilet and before resuming work, wash his hands thoroughly with soap or other cleansing agent and clean water.

 

31. 

A carcass, meat, viscera or animal product which was dealt with, processed or packaged in an abattoir and which has left that abattoir and which has for any reason been returned to that or any other abattoir, shall be subjected to re-inspection by the Meat Inspector who may detain such carcass, meat, viscera or animal product for examination by the Veterinary Meat Inspector.

 

32. 

(1)      

Paunches, stomachs, intestines and lactating udders, and all inedible material derived from animals slaughtered in a part of an abattoir used for the slaughter and dressing of animals shall as soon as possible be removed from that part.

 

 

(2)      

No person shall, in any part of an abattoir in which animals are slaughtered or dressed, open up, clean or flush any paunch, stomach or intestine, or remove the mucous membrane of any stomach or intestine.

 

 

(3)      

No hides or skins derived from animals slaughtered in an abattoir shall be washed, defleshed or shorn in any part of the abattoir except in a separate place.

 

33. 

(1)      

Uncleaned paunches, stomachs and intestines shall not be stored in an abattoir.

 

 

(2)      

Paunches, stomachs and intestines which have been cleaned immediately after evisceration to the satisfaction of the Meat Inspector may be stored in a refrigerated room not containing fresh, chilled or frozen carcasses or portion thereof.

 

 

(3)      

Cleaned sausage casings packed in salt in a suitable container may be stored in an abattoir in a refrigerated room containing fresh, chilled or frozen carcasses or portion thereof.

 

34. 

It shall be the responsibility of the Superintendent to ensure that the premises are kept, as far as possible, free from rodents, birds, cats, dogs, flies, cockroaches and other vermin at all times, and that no material, substance or circumstance which may encourage breeding of vermin is permitted on the premises.

 

35. 

No germicide, insecticides, rodenticide or deleterious substance of any nature by which a carcass, meat or animal product is or may be contaminated shall be handled, stored or used in a part of an abattoir in which a carcass, meat, or animal product is dealt with, handled, processed or stored: Provided that such substance may be used at any time if the Veterinary Meat Inspector is satisfied that there will be no danger of contamination of the carcass, meat, or animal product.

 

36. 

Accommodation for the use of Meat Inspectors, to the satisfaction of the Chief Meat Hygiene Officer, comprising such offices, laboratory facilities, changing and drying rooms, toilets, showers and hand-washing facilities as may be required by him, shall be provided in an abattoir.  Such accommodation shall be provided with adequate lighting, ventilation and heating, and it shall be the responsibility of the Superintendent to ensure that it is at all times maintained in good repair and condition and is regularly cleaned.

 

37. 

(1)      

Adequate provision shall be made in an abattoir for changing-room accommodation, toilets and shower and washing facilities for all persons who perform authorised duties therein, and the Superintendent shall ensure that all such accommodation, toilet, shower and washing facilities shall at all times be maintained in a good hygienic condition and have adequate lighting and ventilation.

 

 

(2)      

No changing room, toilet, or room containing any shower or washing facilities shall open directly into or upon any room, compartment, or space used for the slaughter or dressing of animals, or the handling or processing of meat or animal products.

 

38. 

No person shall expectorate, or smoke or use or handle tobacco in any part of an abattoir used for the slaughter or dressing of animals or the dealing with, handling, processing, chilling or storing of a carcass, meat or animal product.

 

39. 

(1)      

No person who is suffering from a communicable disease, or is a contact of a case of infectious disease, or is a carrier of any infectious disease, or is suffering from any condition causing a discharge of pus or serum from any part of the head, neck, arms, or hands shall engage in the slaughter of an animal or the packing, handling, processing or storing of a carcass, meat or animal product in an abattoir, or shall work in any edible department thereof.

 

 

(2)      

      (i)         

If the Superintendent, the Veterinary Meat Inspector or the Meat Inspector of an abattoir has reason to suspect that a person is suffering from a communicable disease or is a carrier of an infectious disease, or that a person is suffering from a condition which is causing a discharge of pus or serum from any part of the head, neck, arms or hands which may transmit disease-producing organisms to a carcass, meat or animal product, the Superintendent shall ensure that such a person shall not be employed in the abattoir in connection with the slaughter of an animal or the dealing with, handling, processing or storing of a carcass, meat or animal product, or in any edible product department, until such person produces to him a certificate issued by a registered medical practitioner certifying that such person is free from any communicable disease, or that such person is not or has ceased to be a contact of any case of infectious disease or satisfies himself that such person is free from any condition that causes a discharge of pus and serum from any part of the head, neck, arms or hands that is likely to transmit disease-producing organisms to a carcass, meat or animal product.

 

 

 

    (ii)         

The Chief Meat Hygiene Officer may impose additional and different health requirements for persons performing functions in any particular abattoir.

 

 

(3)      

The Superintendent shall, if required to do so by the Veterinary Meat Inspector, produce for perusal by the latter any medical certificate submitted to the Superintendent in terms of subregulation (2).

 

 

(4)      

For the purposes of this regulation the terms “communicable disease”, “contact”, “carrier”, and “infectious disease”, have the same meanings as in the Public Health Act (Act No. 36 of 1919).

 

 

(5)      

The Superintendent of an abattoir shall take all possible steps, including the display of a notice in a prominent position in that abattoir, to draw attention of all persons working therein, to the requirements of this regulation.

 

40. 

The Chief Meat Hygiene Officer shall at all times keep the Superintendent of an abattoir fully informed on all matters and directives in terms of these regulations relating to or affecting hygiene within that abattoir, and the Superintendent shall be responsible for ensuring that there is full compliance with every directive which may from time to time be given by the Chief Meat Hygiene Officer for the purpose of ensuring that the required standard of hygiene is continuously maintained in that abattoir.

 

41. 

No person shall bring or cause or permit to be brought into any part of an abattoir a dog or cat except with the special permission of the Superintendent and subject to such conditions as the Veterinary Meat Inspector may require.

 

42. 

No person shall bring, or cause or permit to be brought, any drugs, malt liquor or any intoxicating spirits of any kind into any part of an abattoir, and no intoxicated or drugged person shall enter any part of or remain, or be permitted to enter, or remain on such premises.

 

43. 

(1)      

No person, except if authorised in terms of the Act, shall enter any part of an abattoir without the permission of the Superintendent of such abattoir and subject to such conditions as he may impose.

 

 

(2)      

No child under the age of 16 years shall at any time be admitted to any part of an abattoir except under the direct supervision of an adult.

 

 

(3)      

No child under the age of 16 years shall be employed in an abattoir.

 

44. 

(1)      

No person shall introduce a vehicle or appliance into an abattoir without the permission of the Superintendent.

 

 

(2)      

A vehicle shall be driven or parked on the abattoir premises as directed by the Superintendent, but not in a manner which in the opinion of the Veterinary Meat Inspector may detrimentally influence the maintenance of hygiene at that abattoir.

 

45. 

The Superintendent of an abattoir shall provide himself with a copy of the Act and of any regulations made thereunder.

 

PART IV

 

 

HANDLING, SLAUGHTER AND INSPECTION:  GENERAL

 

 

1.     

After the 12th January 1970, no person shall, otherwise than in accordance with the provisions of the Act, slaughter an animal except at an approved abattoir.

 

2.     

No owner or Superintendent of an abattoir shall permit such abattoir to be used for the slaughter of animals unless there is in force in respect of that abattoir a valid certificate of approval.

 

3.     

The Superintendent of an abattoir shall cause an animal in a lairage awaiting slaughter to be provided with drinking water at all times.

 

4.     

The Superintendent shall not permit an animal to remain in the lairage for a period exceeding 24 hours without ensuring that such animal be supplied with suitable and sufficient food.

 

5.     

No animal shall be kept in a lairage awaiting slaughter for a period exceeding 72 hours and calves and pigs shall not be kept longer than 48 hours, unless extension of these periods is authorised in special circumstances by the Veterinary Meat Inspector.

 

6.     

No person shall deposit or cause to be deposited any fodder in a lairage otherwise than in racks, mangers or other suitable equipment provided for the purpose.

 

7.     

No person shall keep an animal awaiting slaughter in a manner which is likely to cause unnecessary suffering to the animal.

 

8.     

The Superintendent of an abattoir shall ensure that within the lairage fractious animals are kept apart from other animals, and that the former are restrained to prevent injury to each other.

 

9.     

The Superintendent shall ensure that a person engaged in driving, kraaling or moving an animal within the abattoir shall –

 

 

        (i)     

avoid, so far as is practicable, driving or moving that animal over any ground or floor the condition or nature of which is likely to cause it to slip or fall;

 

 

       (ii)     

adopt such methods and precautions as will prevent the infliction upon the animal of unnecessary suffering, pain, or undue excitement.

 

10. 

No animal shall be slaughtered or dressed in an abattoir unless a Meat Inspector is present: Provided that in the case of a particular abattoir, or class of abattoir, the Chief Meat Hygiene Officer may approve of other arrangements.

 

11. 

Where the Meat Inspector suspects the presence of any of the diseases of animals mentioned in Schedule 1, he shall forthwith isolate the animal or detain the carcass, meat or viscera as the case may be, and report the fact to the Veterinary Meat Inspector and the Superintendent.  The Veterinary Meat Inspector shall immediately investigate and report his findings to the Superintendent.  If the Veterinary Meat Inspector confirms the presence of such disease he shall immediately notify the nearest State Veterinarian.

 

12. 

No dead animal or portion of a dead animal shall be brought into an abattoir without prior permission from the Superintendent, and a dead animal or portion of a dead animal so brought in shall be destroyed.

 

13. 

(1)      

Having regard to the needs of inspection and hygienic control the Chief Meat Hygiene Officer may specify the maximum rate at which any particular species of animal in a particular abattoir may be slaughtered, and the maximum number of animals which a Meat Inspector may inspect within a period of 24 hours.

 

 

(2)      

The number of animals that one Meat Inspector may inspect within 24 hours should not exceed 100 adult cattle, or 100 equine animals, or 200 calves, or 200 pigs or 700 sheep, provided that where inspection of an animal is carried out by more than one Meat Inspector, the maximum numbers inspected by such Meat Inspectors shall be in accordance with the provisions of subregulation (1).

 

14. 

The slaughter of equine animals and the handling or processing of meat derived therefrom shall be carried out in a part of an abattoir in which no other animals are at that time being dealt with or in which no meat derived from other animals is being handled, processed or packaged.

 

15. 

The Superintendent shall ensure that no animal shall leave the abattoir or be removed therefrom except with his permission:  Provided that no animal restricted there in terms of the Animal Diseases and Parasites Act (Act No. 13 of 1956) shall be removed therefrom without the permission of a State Veterinarian.

 

16. 

(1)      

          (i)     

The cutting up and post-mortem examination of an animal which on arrival at an abattoir is found to be dead or moribund in a railway truck or vehicle, or dies on the abattoir premises, shall be carried out in a special area reserved for that purpose and approved by the Veterinary Meat Inspector.

 

 

 

        (ii)     

Where no such special area exists, dead or moribund animals shall be condemned and disposed of as prescribed in Part VIII.

 

 

 

       (iii)     

The slaughter or dressing of an animal that is, during ante-mortem inspection, suspected by the Meat Inspector of being infected with disease likely to contaminate other meat, shall be conducted in an emergency slaughter place, or in the slaughter hall of the abattoir if no other animals, carcasses, meat or viscera are that time being dealt with there, and shall take place only after the slaughter of other animals has been completed for that day.

 

 

(2)      

The provisions of Part III of these regulations shall apply to an emergency slaughter place in an abattoir, and it shall be so constructed at to permit the slaughter and dressing therein of at least one bovine animal at a time.

 

 

(3)      

No person employed for the time being in an emergency slaughter place or reserved area referred to in subregulation (1) shall at any time while so employed enter any edible product department until he discards all protective clothing worn by him during operations in the emergency slaughter place or reserved area, and until all uncovered parts of the body of such person have been thoroughly washed and disinfected.

 

 

(4)      

All equipment, fittings, utensils and protective clothing used in an emergency slaughter-place shall be used for no other purpose and shall, after being sterilized, be kept in the emergency slaughter-place or in a place reserved for this purpose and no other.

 

17. 

The dressing of an animal in an abattoir shall be so performed that no part of the carcass or viscera comes into contact with the floor or outer surface of the skin or hide, and that contamination of the carcass is avoided.

 

18. 

Any bovine, sheep, goat, and pig shall be bled in a hanging position except in the case of ritual or emergency slaughter.

 

19. 

Where an animal is slaughtered in an abattoir –

 

 

        (i)     

the skin or hide shall be completely removed before the carcass is eviscerated, unless partial removal is approved by the Veterinary Meat Inspector:  Provided that the skin of a pig shall be thoroughly scalded, scraped and cleaned before the carcass is eviscerated;

 

 

       (ii)     

all udders from ruminants, excepting the udder of heifers shall be removed from the carcass with the teats and udder substance intact, during the removal of the skin or hide.  The following method should be used –

 

 

 

(a)      

when splitting the skin of a ruminant, diverge from the median line just anterior to the udder and incise the skin of the udder lateral to the bases of the teats, joining the incisions in the median line just posterior to the udder;  or

 

 

 

(b)      

in a species other than a ruminant, the incision may follow the median line and the udder may be removed with the skin if the Meat Inspector so authorises;  and

 

 

 

(c)      

the supramammary lymph nodes should be left intact on the carcass;

 

 

     (iii)     

the gall bladder, urinary bladder, and uterus shall not be opened during dressing and evisceration;

 

 

      (iv)     

the intestines shall not be opened or severed from the stomach or paunch during the evisceration of the carcass;

 

 

       (v)     

contamination of the carcass by paunch or stomach contents from the oesophagus or by discharge through the paunch or the intestines shall be prevented;

 

 

      (vi)     

edible offal shall be removed from the carcass in a manner which will prevent, as far as possible, any contamination thereof;

 

 

    (vii)     

no person shall inflate any slaughtered animal.

 

20. 

(1)      

No person shall commence to dress a slaughtered animal until the flow of blood has ceased and life is extinct.  Thereafter, however, the dressing shall be completed without delay.

 

 

(2)      

The carcass of an animal shall be eviscerated as soon as possible after slaughter.

 

 

(3)      

Where, for any reason, the Meat Inspector considers that there has been undue delay before evisceration has taken place, he may require the carcass, meat or viscera to be subjected to bacteriological or other examination.

 

21. 

No person shall apply to any carcass, meat or animal product any insecticide or antibiotic substance, or any substance which is intended to prevent the spoilage of the carcass, meat or animal product by inhibiting the activities of insects, or by preventing the development of bacteria or moulds, or for any purpose whatsoever:  Provided that this shall not apply to a substance which complies with the requirements of the Food, Drugs and Disinfectants Act (Act No. 13 of 1929).

 

22. 

(1)      

No carcass, meat or viscera which has been inspected in an abattoir by a Meat Inspector and passed, shall be brought into any other abattoir unless a Meat Inspector on inspection duties in that other abattoir has been notified of its impending arrival.

 

 

(2)      

Where in compliance with subregulation (1) any carcass, meat or viscera is brought into such other abattoir the Meat Inspector in that abattoir shall make a further inspection of the carcass, meat or viscera.

 

23. 

No carcass, meat or animal product intended for export shall be handled, processed, packaged or stored in an abattoir except under the supervision of a Veterinary Meat Inspector.

 

24. 

The Superintendent of an abattoir shall give to the Meat Inspector such notice as may be required by the Meat Inspector of the time of arrival at the abattoir of any animal, carcass, meat or animal product, or of the time of slaughter in the abattoir of any animal.

 

25. 

(1)      

The Superintendent of an abattoir shall provide the Meat Inspector with a schedule showing the ordinary working hours of the abattoir.

 

 

(2)      

Where any inspection of animals, carcasses, viscera, meat or animal products is required to be carried out by the Meat Inspector in the abattoir outside of ordinary working hours, the Superintendent shall give the Meat Inspector at least twenty-four hours’ notice that such inspection is required, provided that the Meat Inspector may accept a shorter notice.

 

26. 

The Superintendent of an abattoir shall, whenever requested so to do by the Chief Meat Hygiene Officer, furnish to the Chief Meat Hygiene Officer all such information as he may require concerning the number of animals received or slaughtered in the abattoir, or the number of carcasses dressed or otherwise handled therein, or the quantity of meat or animal products processed, packaged, canned or handled therein or removed therefrom for human consumption within the Republic of South Africa, or for export.

 

27. 

(1)      

Where a Meat Inspector is required to perform inspection duties at more than one abattoir, the Chief Meat Hygiene Officer may by notice addressed to the Superintendent of each of those abattoirs determine the days and times during which such abattoir may be operator.

 

 

(2)      

The Chief Meat Hygiene Officer may vary or withdraw any notice issued by him under this regulation.

 

PART V

 

 

ANTE-MORTEM INSPECTION

 

 

1.     

(1)      

No animal shall be slaughtered in an abattoir unless it has been inspected by the Veterinary Meat inspector and has been approved by him as suitable for slaughter for human consumption. [Amended by GN. R. 1629 of 3de August 1984]

 

 

(2)      

An animal shall be inspected on the day of arrival at the abattoir, and the inspection shall be repeated on the day of slaughter if the animal has remained in the lairage for more than 24 hours.

 

 

(3)      

No animal shall be slaughtered which has not been rested overnight in the abattoir lairage:  Provided that –

 

 

 

          (i)     

the Veterinary Meat Inspector may retain in the lairage for a longer period prior to slaughter an animal which is severely fatigued or excited;

 

 

 

        (ii)     

the Veterinary Meat Inspector may authorise the slaughter of an animal at any time if, in his opinion, slaughter is necessary to prevent suffering or if, in the case of a calf or pig transported to the abattoir by motor vehicle, he is satisfied that such calf or pig is not fatigued or excited;

 

 

 

       (iii)     

a Superintendent, in the absence of the Veterinary Meat Inspector, may slaughter or cause to be slaughtered forthwith an animal which is injured or in pain in order to prevent unnecessary suffering;

 

 

 

       (iv)     

a Superintendent who has slaughtered or caused the slaughter of an animal without the prior approval of the Veterinary Meat Inspector shall as soon as practicable thereafter inform a Meat Inspector of the fact, and shall provide such information concerning the animal and the reasons for immediate slaughter as the Meat Inspector may require.

 

 

(4)      

No person shall, without the consent of the Veterinary Meat Inspector, slaughter or cause to be slaughtered an animal which is on the point of giving birth to young, or which has given birth in transit or lairage.

 

 

(5)      

(1)      

No person shall slaughter a calf, lamb, kid, pig, or other animal unless it is at least 21 days old and is in a well-nourished condition.

 

 

 

(2)      

An animal shall be deemed to be three weeks old when –

 

 

 

 

          (i)  

the umbilical ring is closed.  Calves with a navel cord and those with fresh navel wounds through forcible removal of the cord are to be regarded as under three weeks old;

 

 

 

 

         (ii)  

all incisor teeth have appeared and reached the same height.

 

2.     

A Veterinary Meat Inspector shall estimate the condition of an animal by noting its general health, activity and state of nutrition.  He shall in particular note any disease or defect which does or may affect the general health of the animal or which does or may render unsound any meat or animal product that may be derived from the animal.

 

3.     

(1)      

No animal to which has been administered any antibiotic, insecticide, tranquilliser, oestrogen, goitrogen, therapeutic or similar substance which may render the carcass, meat or viscera unfit for human consumption by reason of any residual content remaining therein shall be submitted for slaughter except with the written permission of the Chief Meat Hygiene Officer.

 

 

(2)      

An animal which has been treated with antibiotics or chemo-therapeutics (other than limited wound treatment) within the last 6 days before slaughter shall be condemned.

 

 

(3)      

Where the Veterinary Meat Inspector suspects that an animal has been treated with antibiotics or chemo-therapeutics, he shall detain the carcass, meat or viscera, and submit the necessary samples prescribed by Schedule 6 to the nearest laboratory approved by the Chief Meat Hygiene Officer.

 

4.     

Where on ante-mortem inspection of an animal the Veterinary Meat Inspector has reason to believe that it may be affected with any disease or defect, he shall cause that animal to be temporarily marked to indicate that belief and shall cause it to be slaughtered in such manner and at such time and place as he may direct.

 

5.     

(1)      

Where an animal, not being poultry or an equine animal, has a body temperature of 41 C or more, or being an equine animal, has a temperature of 39 C or more, or where that animal, in the opinion of the Veterinary Meat Inspector, is suffering from any disease or defect that will cause the carcass of the animal to be condemned when subject to post-mortem inspection in terms of Part VII, the Veterinary Meat Inspector shall either condemn the animal and temporarily mark it to indicate clearly that is condemned, or slaughter the animal in terms of Schedule 5, or he may require the animal to be held in effective isolation for re-examination.

 

 

(2)      

Where, in terms of subregulation (1), an animal is condemned by the Veterinary Meat Inspector, it shall be destroyed and dealt with in accordance with Part VIII.

 

 

(3)      

Where an animal is destroyed in terms of subregulation (2), the Veterinary Meat Inspector may authorize the salvage of the hide or skin.

 

 

(4)      

No portion of an animal that has been destroyed in terms of subregulation (2) shall be brought into or conveyed through any edible product department of the abattoir.

 

 

(5)      

It shall be the duty of the Superintendent to ascertain, and record, without delay from the owner or person in charge of a diseased animal the name and address of the person from whom it was obtained, or such other information as will enable the place of origin of the diseased animal to be traced.

 

 

(6)      

In the event of an abattoir being declared a prohibited or restricted area under the Animal Diseases and Parasites Act (Act No. 13 of 1956), the Chief Meat Hygiene Officer may instruct the Superintendent to slaughter an animal forthwith.

 

PART VI

 

 

HUMANE SLAUGHTER OF ANIMALS

 

 

1.     

No animal shall be slaughtered in an approved abattoir except in accordance with the following methods and procedures.

 

2.     

(1)      

The driving or conveying of an animal to a place where it is to be rendered insensible prior to slaughter by any method shall be done with a minimum of discomfort and injury to, or excitement of, such animal.

 

 

(2)      

Electric prodders shall be battery-operated, and shall be only momentarily applied when necessary.

 

3.     

No person shall use any instrument for slaughter or stunning an animal unless his ability and physical condition at the time qualify him to use it without inflicting unnecessary pain on the animal, nor shall he use a mechanically-operated instrument in such manner or in such circumstances or in such need of repair as to give rise to the risk of causing unnecessary suffering.

 

4.     

The Superintendent of the abattoir shall at all times be responsible for the observance of the regulations in this Part in order to ensure the humane slaughter of animals.

 

5.     

Carbon Dioxide Gas Method – The anaesthetizing of animals by the use of carbon dioxide gas is approved only in respect of sheep and pigs, and if carried out in accordance with the following methods and procedures:

 

 

        (i)     

The carbon dioxide gas shall be administered in a chamber so as to produce anaesthesia in the animal before it is shackled, hoisted, thrown, cast or cut.  The animal shall be exposed to the carbon dioxide gas in a manner that will accomplish the anaesthesia quickly and calmly, with a minimum of excitement, discomfort and injury to the animal.

 

 

       (ii)     

Shackling, sticking and bleeding of the animal shall be undertaken before such animal regains consciousness.

 

 

     (iii)     

The operator of the carbon dioxide chamber shall ensure that every animal is adequately anaesthetised, and shall take every possible precaution to avoid overdosage and death of the animal in the chamber.

 

 

      (iv)     

Carbon dioxide gas shall be derived from the controlled evaporation of solid or liquid carbon dioxide, and shall be free from noxious or irritant contaminants.  The gas concentration in the chamber shall be uniformly maintained, to ensure that a constant degree of anaesthesia is produced.  Sampling of gas for analysis shall be continuously effected from a representative place or places within the chamber, and gas concentrations and exposure times shall be continuously graphically recorded throughout operations.

 

6.     

Captive Bolt Method – The stunning of cattle, calves, sheep, goats, pigs, ostriches and equine animals by using a captive bolt stunner as a mechanical method is approved if carried out in accordance with the following methods and procedures:

 

 

        (i)     

The captive bold stunner shall be applied so as to produce immediate insensibility in the animal beforeit  is shackled, hoisted, thrown, cast or cut, in such a manner that it is rendered insensible with a minimum of excitement, injury and discomfort.

 

 

       (ii)     

Shackling, sticking and bleeding of the animal shall be undertaken immediately after such animal has been stunned.

 

 

     (iii)     

Captive bolt stunning instruments shall be skull penetrating and effective.

 

 

      (iv)     

A stunning area or box shall be so designed and constructed as to limit the free movement of the animal sufficiently to allow the operator to locate the stunning blow with a high degree of accuracy.  All chutes, alleys, gates and restraining mechanism between and including holding pens and the stunning area or box shall be free from injury or pain producing features such as exposed bolt ends, loose boards, splintered or broken planking, and protruding sharp metal of any kind.  There shall be no unnecessary holes or other openings where the feet or legs of an animal may be injured.  The gate shall be suitably padded to prevent injury on contact with the animal.  Non-slip flooring shall be provided in chutes leading to the stunning area or box.  The chute, alley, stunning area or box shall be so designed that it will comfortably accommodate the kind of animal to be stunned.

 

7.     

Free Projectile Method – The stunning of cattle, calves, sheep, goats, pigs, ostriches and equine animals by shooting with a firearm of a type and design specified by the Chief Meat Hygiene Officer is permitted if carried out in accordance with the following procedures:

 

 

        (i)     

A firearm shall be employed in the delivery of a bullet or projectile into the animal so as to produce immediate insensibility of the animal by a single shot before it is shackled, hoisted, thrown, cast, or cut.  The animal shall be restrained in such a manner that it will be rendered insensible with a minimum of excitement and discomfort.

 

 

       (ii)     

The provisions of subregulation 6(iv) with respect to the stunning area or box apply also to the shooting area.  The aiming and discharge of the firearm shall be directed away from areas where other personnel are working.

 

 

     (iii)     

A conventional firearm shall not be used except for the slaughter of an animal which cannot be dealt with by another method, without danger to human life.  A Superintendent shall be personally responsible for the safe use of a conventional firearm.

 

8.     

Electrical Method – The electrical stunning of cattle, calves, sheep, goats, pigs and ostriches is approved if carried out in accordance with the following methods and procedures:

 

 

        (i)     

The electric current shall be administered so as to produce anaesthesia in the animal before it is shackled, hoisted, thrown, cast or cut.  The animal shall be exposed to the electric current for not more than four seconds in a manner that will accomplish the anaesthesia calmly and with a minimum of excitement and discomfort to the animal.  The quality, strength and location of the electrical shock shall be such as to produce insensibility to pain in the exposed animal.

 

 

       (ii)     

Pathways, compartments and all other equipment used for the handling of the animals shall be designed to accommodate properly the species of animal being anaesthetised.  They shall be free from injury or pain producing features.  There shall be no unnecessary holes, spaces or openings where the feet or legs of an animal may be injured.  Impellers or other devices designed to move or restrain animals shall be constructed of flexible or padded material.  Gates designed for constant flow of animal to electrical stunning equipment shall be so made that they will not cause injury.  All equipment shall be maintained in good repair and all indicators, instruments, and measuring device shall be available for inspection by the Meat Inspector during the stunning operation and at any other time.

 

9.     

(1)      

Methods for stunning poultry and ostriches – Poultry may be stunned by –

 

 

 

          (i)     

the destruction of the medulla oblongata portion of the brain by means of a suitable instrument specified by the Chief Meat Hygiene Officer, immediately prior to bleeding;  or

 

 

 

        (ii)     

by the administration of electric current with an instrument and equipment of a type and design specified by the Chief Meat Hygiene Officer;  or

 

 

 

       (iii)     

any other humane method and procedure approved by the Chief Meat Hygiene Officer.

 

 

(2)      

Ostriches may be slaughtered by –

 

 

 

          (i)     

a captive bolt instrument which shall be skull penetrating and of a type and design specified by the Chief Meat Hygiene Officer;  or

 

 

 

        (ii)     

by the administration of electric current with an instrument and equipment of a type and design specified by the Chief Meat Hygiene Officer.

 

 

(3)      

Poultry and ostriches shall at all times prior to slaughter be handled in a manner which will exclude injury or excitement.

 

10. 

Ritual slaughter

 

 

(1)      

The slaughter of an animal according to religious rites shall be conducted only in abattoirs approved for that purpose by the Minister.

 

 

(2)      

Applications for such approval shall be submitted to the Chief Meat Hygiene Officer and shall contain the following information and comply with the following requirements -

 

 

 

      (i)         

the Head or Leader in the Republic of the religion concerned, or his representative, shall state in which part of the Republic the need for such slaughter exists;

 

 

 

    (ii)         

the Superintendent of the abattoir concerned shall, in consultation with the Head or Leader of that religion in the Republic, or his representative,  determine the number and species of animal to be slaughtered weekly to fulfil the requirements of that religious community,and submit a statement, which shall accompany the application, to indicate whether or not the abattoir of which he is the Superintendent is capable of undertaking the slaughter of that number of animals in accordance with the procedures laid down in this regulation and in addition whether the applicant will supply all facilities and render all services, including the actual slaughter of animals, which cannot be given or undertaken by the abattoir in the normal course of its operation;

 

 

 

   (iii)         

slaughter according to a religious rite shall be performed by a person authorized in this respect by the Head or Leader of that religion in the Republic, and such person shall be in possession of written proof of authoritzation.  Such person shall be responsible for the number of animals to be provided to the abattoir for such ritual slaughter during any week.

 

 

(3)      

          (i)     

No person shall slaughter any bovine in conformity with the Jewish Rites without the use of a casting pen of the Weinberg, Dyne, or North Britsh Rotary type, or such other type as may be approved by the Chief Meat Hygiene Officer.

 

 

 

        (ii)     

The handling, restraint and casting of the animal shall be done in a manner which will avoid any unnecessary suffering of the animal.

 

 

 

       (iii)     

persons assisting or responsible for the operation of slaughter shall exercise special care to prevent injury to the head and or horns of the animal.

 

 

 

       (iv)     

The animal shall not be restrained or cast until the person who is responsible for the throat incision is present.

 

 

 

         (v)     

After the animal has been cast and held, the throat incision shall be made cleanly and as rapidly as possible, avoiding the infliction of unnecessary suffering.

 

 

 

       (vi)     

The incision shall be made by means of a sharp and suitable instrument, which shall incise the ventral aspect of the neck, cutting across the skin, neck arteries and veins, causing an immediate continuous and uninterrupted flow of blood. [Amended by GN. R. 537 of 7th April 1977]

 

 

PART VII

 

 

POST-MORTEM INSPECTION

 

 

1.     

An animal slaughtered in an abattoir shall be so slaughtered and dressed that the head, viscera, offal, and all other portions of the carcass required for inspection by the Meat Inspector are identifiable with the carcass from which they have been removed.

 

2.     

Where, in the opinion of the Meat Inspector, a carcass or meat has been contaminated in an abattoir by contact with any disease, diseased material, ingesta or faecal matter during dressing or inspection thereof, it shall be condemned, excised, or otherwise dealt with as may be required by the Veterinary Meat Inspector.

 

3.     

Where the Meat Inspector is of opinion that a carcass or meat in an abattoir should be treated in a manner prescribed in these regulations to render it  fit for human consumption, it shall not, save with the consent of the Veterinary Meat Inspector, be removed from the abattoir until it has been so treated.

 

4.     

No person in an abattoir shall commence to process or otherwise deal with a carcass or meat intended for human consumption, until it has been inspected and the Meat Inspector has given permission for it to be processed or otherwise dealt with.

 

5.     

Except with the permission of the Meat Inspector, no person shall remove any serous membrane from any carcass, or remove, modify, or obliterate any evidence of disease or defect in any carcass by washing, scraping, stripping, or in any other manner before examination.

 

6.     

When making a post-mortem inspection of a carcass, meat or viscera the Meat Inspector may incise any portion thereof, but shall at all times take care to avoid any unnecessary soiling, contamination, or mutilation.

 

7.     

The Meat Inspector shall inspect the viscera of a carcass by viewing, palpating, and, if he thinks fit or if prescribed, incising.

 

8.     

The Meat Inspector shall examine the lymph nodes of a carcass in accordance with the provisions of Schedule 2, and he may require any lymph node to be incised or excised for further examination or testing.

 

9.     

The Meat Inspector shall, when inspecting a carcass –

 

 

        (i)     

have regard to –

 

 

 

(a)      

its state of nutrition;

 

 

 

(b)      

any evidence of bruising, injury, or discolouration;

 

 

 

(c)      

the efficiency of bleeding;

 

 

 

(d)      

the colour, clotting and staining ability of the blood;

 

 

 

(e)      

any abnormalities of muscles, bones, tendons, joints, lymph nodes, or other tissues;

 

 

 

(f)        

any local or general oedema or emphysema;

 

 

 

(g)      

the appearance and condition of the pleura and peritoneum and the contents of the thoracic and abdominal cavities;

 

 

 

(h)      

the species, age and sex of the animal from which it was derived;

 

 

 

(i)        

any abnormal odour;

 

 

 

(j)        

the appearance and condition of the thoracic and abdominal viscera;

 

 

       (ii)     

carry out the inspection in accordance with the provisions of Schedule 2 so far as is practicable while the carcass is being dressed.

 

10. 

A carcass, meat, or viscera which, in the opinion of the Meat Inspector, is fit for human consumption shall be passed by him, and marked in accordance with these regulations.

 

11. 

(1)      

Any carcass, meat or viscera which in the opinion of the Meat Inspector may be unfit for human consumption shall be detained and set aside pending final decision by the Veterinary Meat Inspector.

 

 

(2)      

Where a carcass, meat, or viscera is detained and set aside under this regulation, the fact shall be recorded by the Superintendent in such manner as the Chief Meat Hygiene Officer may require.

 

12. 

The Meat Inspector may take free of charge such samples of meat, fat or animal products as he may require for purposes of testing or examination.

 

13. 

(1)      

The Veterinary Meat Inspector shall condemn an animal or a carcass, together with all the viscera thereof, if it is suffering from, or showing signs of, any of the diseases or conditions named in Schedule 3.

 

 

(2)      

Where an animal, carcass, meat or viscera is suffering from, or showing signs of, any of the diseases or conditions names in Schedule 4, the Veterinary Meat Inspector shall deal therewith as prescribed in that Schedule.

 

 

(3)      

A carcass, meat or viscera which would normally be condemned in terms of subregulation (2) may be conditionally passed by the Veterinary Meat Inspector for the purpose of being made fit for human consumption by being dealt with as prescribed in Schedule 5.

 

14. 

(1)      

The Veterinary Meat Inspector shall condemn any carcass, meat, viscera or animal product which, in his opinion, has been contaminated by contact with polluted water.

 

 

(2)      

Where a carcass, meat, viscera or animal product which has been passed by the Meat Inspector is accidentally soiled in an abattoir, the Meat Inspector may authorise it to be cleaned and trimmed and submitted to him for re-inspection.

 

15. 

A carcass or portion thereof or any viscera unfit for human consumption shall be conspicuously marked, or immediately placed in a theftproof chute, truck, trolley, skip, container or holding area provided for the purpose which has been clearly marked “CONDEMNED”, in letters not less than 2 inches high, and thereafter dealt with in terms of these regulations.

 

16. 

The examination and post-mortem inspection of animals intended for export shall comply with such methods and procedures as the Chief Meat Hygiene Officer may specify for any particular abattoir approved by him for export purposes.

 

NOTE CAREFULLY THAT WHERE THE TERM “MEAT” IS USED IT INCLUDES EDIBLE OFFAL – SEE DEFINITION IN ACT

 

 

PART VIII

 

 

DISPOSAL OF CONDEMNED CARCASSES, MEAT,

 VISCERA OR ANIMAL PRODUCTS

 

 

1.     

(1)      

No person shall remove or cause to be removed from an abattoir a carcass, meat, viscera or animal product which has been detained or condemned except with the permission of the Veterinary Meat Inspector and subject to such conditions as he may impose.

 

 

(2)      

The Meat Inspector may give such directions as he deems fit for securing in the abattoir any carcass, meat, viscera or animal product which has been condemned by the Veterinary Meat Inspector or which the Meat Inspector is detaining for the time being.

 

 

(3)      

A person in an abattoir shall comply in all respects with the terms of any direction given under this regulation by the Meat Inspector or the Veterinary Meat Inspector.

 

2.     

(1)      

Where in an abattoir a carcass, meat, viscera or animal product is condemned by the Veterinary Meat Inspector, it shall be the duty of the Superintendent of that abattoir to cause such carcass, meat, viscera or animal product to be dealt with as follows –

 

 

 

          (i)     

by destroying it completely by incineration; or

 

 

 

        (ii)     

by denaturing, after first slashing the condemned material, by spraying with or immersion in an aqueous solution of crude phenolic or cresylic disinfectant, or other disinfectant specified by the Chief Meat Hygiene Officer for the purpose and burial at a distance of not less than fifty yards from the slaughterfloor of the abattoir where such material shall be covered immediately to a depth of at least twenty-four inches to the satisfaction of the Meat Inspector; or

 

 

 

       (iii)     

by processing at a sterilizing plant approved by the Chief Meat Hygiene Officer and equipped with facilities for the sterilisation and rendering of material of animal origin; or

 

 

 

       (iv)     

by such other method as the Chief Meat Hygiene Officer may authorise.

 

 

(2)      

A condemned carcass, meat, viscera or animal product shall not remain in any edible product department of an abattoir after the conclusion of a working day.

 

3.     

(1)      

The premises of a sterilizing plant shall be so controlled as to prevent the entry of unauthorised persons, vehicles and animals and shall include the following areas –

 

 

 

     (i)     

the unclean area, comprising the rooms or places in which material is received, stored or prepared for sterilizing.  The charging apertures of the sterilizing apparatus shall be situated within the unclean area;

 

 

 

   (ii)     

the clean area, comprising the rooms or places in which the material is sterilized and dried, milled or otherwise prepared, packed, stored or despatched.

 

 

(2)      

The unclean and clean areas shall be physically separated by a solid wall, and there shall be no direct communication between them other than the charging apertures of the sterilizing apparatus.

 

 

(3)      

The unclean area shall comply with the following requirements –

 

 

 

          (i)     

the entire area shall be enclosed by walls and a roof, and shall be provided with a continuous impervious floor suitably sloped and drained to allow the unimpeded run-off of water to a sewerage system;

 

 

 

        (ii)     

the entry to any sewer shall be provided with a grating to prevent the ingress of solid matter, and a fat-trap.  The drainage system shall be provided with a means to prevent the emission of offensive odours;

 

 

 

       (iii)     

all apertures at floor level in the wall shall be provided with raised sills to prevent the escape of effluent from the floor to any place other than the drainage system provided;

 

 

 

       (iv)     

walls shall be constructed of permanent material, and shall be faced on the internal surface with a smooth non-absorbent light coloured finish impervious to water and capable of being cleaned without sustaining damage;

 

 

 

         (v)     

all internal angles between floors, walls, steps and other structures shall be rounded off;

 

 

 

       (vi)     

light and ventilation shall be provided to the satisfaction of the Veterinary Meat Inspector;

 

 

 

      (vii)     

hose connections shall be provided at convenient points, together with hoses and a supply of hot water or supplies of water and steam capable of delivering a hot water jet at a temperature of not less than 82 C at all times within working hours;

 

 

 

    (viii)     

hand washing facilities shall be provided within the unclean area and shall be supplied with hot and cold water, soap, disinfectant and disposable paper towels at all times during working hours;  and

 

 

 

      (ix)     

footbaths of disinfectant at all exits for the purpose of disinfecting footwear shall be provided.

 

 

(4)      

The floors, walls and equipment of the unclean area of a sterilizing plant shall be cleaned daily after the cessation of operations with hot water at a temperature of not less than 82 C and disinfected with a 2-3% aqueous solution of cresol, or with any other disinfectant approved for the purpose by the Chief Meat Hygiene Officer.

 

 

(5)      

          (i)     

Persons employed in the unclean area shall –

 

 

 

 

be provided with and shall wear distinctively marked overalls and rubber boots when on duty;  and

 

 

 

 

wash their hands and disinfect their boots before leaving the unclean area;  and

 

 

 

 

change from their soiled protective clothing and footwear and thoroughly clean themselves with soap and water before leaving the premises.

 

 

 

        (ii)     

No person who is employed in or who has entered the unclean area shall enter the clean area of any edible product department of an abattoir except with the permission of the Veterinary Meat Inspector, subject to such conditions as he may impose.

 

 

(6)      

          (i)     

The clean area shall be enclosed with walls and a roof, and shall be provided with a continuous impervious floor.

 

 

 

        (ii)     

The clean area of a sterilizing plant shall at all times be kept in a clean and sanitary condition.

 

 

(7)      

          (i)     

No person shall receive any material of animal origin into the premises of a sterilizing plan otherwise than into the unclean area.

 

 

 

        (ii)     

No person shall remove any material of animal origin from the unclean area otherwise than through the operations of the sterilizing apparatus.

 

 

(8)      

          (i)     

No person shall keep or permit to remain on the premises of a sterilizing plant any animal or dog or cat:  Provided that the Veterinary Meat Inspector may authorise the temporary entry of a draught animal or a police dog.

 

 

 

        (ii)     

All possible steps shall be taken to keep the premises of a sterilizing plant free from flies, rodents and other vermin.

 

4.     

(1)      

No person shall sell the product of a sterilizing plant without the written authority of the Meat Hygiene Officer.

 

 

(2)      

Any material produced by processing or treatment under the provisions of subregulations (1)(iii) and (1)(iv), of Regulation 2 and intended for animal consumption or as a fertilizer shall be subjected to such examination and tests as the Chief Meat Hygiene Officer may specify.

 

5.     

(1)      

A vehicle used for the road transport of material intended for treatment at a sterilizing plant shall be used for no other purpose:  Provided that after cleaning and disinfection to the satisfaction of the Veterinary Meat Inspector such vehicle may be used for the conveyance of hides and skins.

 

 

(2)      

A vehicle used for conveying material intended for treatment at a sterilizing plant shall comply with the following requirements –

 

 

 

          (i)     

the load space shall be totally enclosed, capable of being locked and sealed;

 

 

 

        (ii)     

the internal lining shall be watertight and constructed of smoothly finished metal;

 

 

 

       (iii)     

the floor shall be continuous with the bottom of all four walls and the doors shall be so constructed as to prevent the leakage of liquids from the load compartments;  and

 

 

 

       (iv)     

the floor shall be provided at its lowest point with a drain pipe capable of being securely closed by a screw valve.

 

 

(3)      

          (i)     

The load space of a vehicle used for transporting material to a sterilizing plant shall be cleaned and disinfected at the end of each day’s work at a place specially constructed for the purpose and in the following manner –

 

 

 

 

(a)      

flush with hot water at not less than 82C or with saturated steam until all visible dirt is removed;

 

 

 

 

(b)      

disinfect all internal surfaces with a 2-3% aqueous solution of cresol or with any other disinfectant approved for the purpose by the Chief meat Hygiene Officer;  and

 

 

 

 

(c)      

flush with cold water.

 

 

 

        (ii)     

The Meat Inspector may require a vehicle to be cleaned and disinfected at any time.

 

6.     

(1)      

No person shall feed a pig or cause it to be fed at an abattoir with any blood, offal or refuse.

 

 

(2)      

No person shall remove, or cause to be removed, any blood (except blood collected in accordance with the provisions of paragraph 3 of Schedule 3) or refuse of animal origin from an abattoir, unless it has been previously boiled or treated to the satisfaction of the Meat Inspector.

 

7.     

(1)      

The Veterinary Meat Inspector may authorise the removal from an abattoir of specimens of condemned material and animal parasites for research and teaching purposes:  Provided that –

 

 

 

          (i)     

such authority shall be in writing, and shall state –

 

 

 

 

(a)      

the name of the organisation or individual conducting the research, or making the collection;

 

 

 

 

(b)      

the name of the abattoir from which the material is to be obtained;

 

 

 

 

(c)      

the kind and amount of material required;

 

 

 

 

(d)      

the purpose for which the collection is being made.

 

 

 

        (ii)     

The Superintendent shall have approved of the arrangements for collection of the specimens.

 

 

(2)      

The specimens referred to in paragraph (1) shall be collected at such time and place and in such manner as not to interfere with the meat inspection or to cause any obstruction or nuisance.

 

8.     

If the Veterinary Meat Inspector condemns and animal or condemns or conditionally passes carcass, meat, viscera or animal product he shall provide the Superintendent with a certificate substantially in the form outlined in the Fourth Annexure describing the animal, carcass, meat or viscera or animal product so condemned if conditionally passed and his reasons therefor.

 

PART IX

 

 

MARKS AND MARKING

 

 

1.     

(1)      

No carcass or meat derived from an animal slaughtered in an abattoir shall be removed therefrom unless and until it has been passed by the Meat Inspector and has been marked in accordance with these regulations.

 

 

(2)      

The Meat Inspector may at any time re-inspect a carcass or meat notwithstanding that it may already have been passed by a Meat Inspector and if on any re-inspection the Meat Inspector is of the opinion that it is no longer fit for human consumption, he shall detain the carcass or meat for examination by the Veterinary Meat Inspector.

 

2.     

(1)      

(a)      

Carcasses, meat and the edible offal referred to in subregulation 2 of animals slaughtered in a classified abattoir, which are not intended for export, shall after having been passed be marked in brown ink with a round mark at least 1 inches in diameter and bearing the identity number of the abattoir concerned and the words “Passed” “Goedgekeur” (facsimile below).  The stamp shall be constructed of metal or other suitable material.

 

 

 

This mark shall be placed as follows:

 

 

 

Carcasses of cattle, calves, sheep, lambs, goats, kids and pigs shall have at least 4 marks, namely at least one mark on each quarter;

 

 

 

the heads of cattle, calves and pigs: One mark on either side;

 

 

 

the tongues of cattle and calves, and the pluck of cattle, pigs, calves, sheep and goats: One mark;

 

 

 

ostriches: Two marks on each side, namely on the breast and thigh.

 

 

 

For purposes of removal from an abattoir, viscera that is not marked piece by piece, shall be marked by the Meat inspector by placing the mark on a label which shall be fastened to the container.

 

 

 

Notwithstanding the provisions contained in subregulations (2) and (3) above, the Chief Meat Hygiene Officer may require or authorize the use of a method of rollermarking at a particular abattoir, which marking shall contain the words and number stated in subregulation (1).

 

3.     

(1)      

An equine animal carcass or parts thereof shall be marked in green ink with a hexagonal stamp made of metal or other suitable material and at least 1 inches across (facsimile below) and bearing the identity number of the abattoir and the words “Goedgekeur” “Passed” and “Horsemeat” “Perdevleis”.

 

 

This mark shall be placed in a manner similar to that prescribed in subregulation 2(2)(i).

 

 

(2)      

Labels for horsemeat or horsemeat products shall be printed with green ink on paper of good quality and shall have printed on the label the words “HORSEMEAT” “PERDEVLEIS” in letters not less than inch in size.

 

 

(3)      

For purposes of removal from an abattoir, any package, wrapper or container containing horsemeat or horsemeat products shall be marked by the Meat Inspector with the relative mark referred to in regulation 3 on the label required by subregulation (2) above.

 

4.     

(1)      

A package, wrapper or container, containing meat or an animal product which has been processed and passed shall, prior to removal from an abattoir –

 

 

 

          (i)     

have a label bearing the relative mark referred to in regulations 2 and 3; and

 

 

 

        (ii)     

be packaged, wrapped or contained in a transparent film or plastic wrapping material, or in another suitable wrapping material approved by the Chief Meat Hygiene Officer.

 

 

(2)      

A package, wrapper or container containing meat, processed meat or animal product, may have the particulars referred to in subregulation (1) printed thereon subject to the following conditions –

 

 

 

          (i)     

the package, wrapper or container, shall be held in a clean, dry store and kept under lock and key which shall at all times remain under the personal supervision of the Veterinary Meat Inspector;

 

 

 

        (ii)     

the package, wrapper or container shall be handled as little as possible and always in a hygienic manner;

 

 

 

       (iii)     

the Veterinary Meat Inspector shall control the use of packages, containers or wrapping material to ensure that only sufficient for the day’s use is issued;

 

 

 

       (iv)     

the package, container or wrapper shall completely enclose the meat, processed meat or animal product and shall not be capable of being opened without damage to the package, container or wrapping material;

 

 

 

         (v)     

the inspection mark shall be valid only if the package, container or wrapper remains whole and is not defective or disfigured.

 

5.