• Meat Safety Act, 2000 (Act No. 40 of 2000)
  • Notice No. 106 of 2000
  • 1. Definitions
  • 2. National executive officer
  • 3. Delegation and assignment of powers and duties by national executive officer
  • 4. Designation of assignees
  • 5. Assignment of certain functions to provincial executives
  • 6. Suspension of assignment
  • 7. Prohibition of slaughter of animals at places other than abattoirs, and exemptions
  • 8. Approval of slaughter facility
  • 9. Withdrawal or lapsing of registration certificate
  • 10. Instructions with regard to operation of abattoir
  • 11. Essential national standards
  • 12. Meat safety schemes
  • 13. Restriction on importation of meat
  • 14. Restriction on exportation of meat
  • 15. Routine inspections
  • 16. Entry and search of premises
  • 17. Confidentiality
  • 18. Appeals
  • 19. Offences and penalties
  • 20. Forfeiture
  • 21. Presumptions and evidence
  • 22. Regulations
  • 23. Delegation
  • 24. Defects in form
  • 25. Repeal of laws, and savings
  • 26. Short title
  • Schedules
    • 1. Animals to which this Act Applies
    • 2. Laws Repealed or Amended
• Regulations
  • Red Meat Regulations, 2004
    • Notice No. 1072 of 2004
    • Part I : General
      • 1. Definitions
      • 2. Application for registration certificate
      • 3. The manner of serving instruction
    • Part II : Requirements for the Registration of Red Meat Abattoirs [Section 11(1)(A)]
      • A : Throughput and other requirements for grades
        • 4. Requirements for rural red meat abattoirs
        • 5. Requirements for low throughput red meat abattoirs
        • 6. Requirements for high throughput red meat abattoirs
        • 7. Requirements for high throughput cutting plants producing for the export market
      • B : Structural requirements
        • 1. Requirements for all abattoirs as well as export approved cutting plants and cold storage units
          • 8. General
          • 9. Premises
          • 10. Cross flow
          • 11. Requirements for interior of building and rooms
          • 12. Requirements for equipment
          • 13. Requirements for toilets and change rooms
          • 14. Sterilizers
          • 15. Hand wash-basins
          • 16. Apron-on wash-cabinets
          • 17. Water supply
          • 18. Containers for inedible, condemned and refuse material
        • 2. Additional requirements for low and high throughput red meat abattoirs
          • 19. Offloading ramps
          • 20. Lairages and holding pens
          • 21. Feeding animals
          • 22. Lairage capacity
          • 23. Lairage passages
          • 24. Crushes or races
          • 25. Stunning, hoisting and bleeding
          • 26. Dressing and evisceration facilities
          • 27. Meat inspection facilities
          • 28. Chillers
          • 29. Dispatch areas
      • C. Hygiene management practises and related matters
        • 1. Offal handling
          • 30. Red Offal
          • 31. Washing of rough offal
          • 32. Cleaning of rough offal
        • 2. Cutting procedures at cutting plants producing for the export market
          • 33. General
          • 34. Cutting
          • 35. Wrapping
          • 36. Temperature control
          • 37. Sanitation
          • 38. Further processing
        • 3. Chilling and freezing at abattoirs
          • 39. Requirements
          • 40. Temperature capability
          • 41. Loading practises for chillers and freezers
          • 42. Ice
          • 43. Sanitation and vermin control
          • 44. Records
        • 4. Loading of carcasses and meat for transport
          • 45. Loading and transport in general
        • 5. Sanitation
          • 46. Water and equipment
          • 47. Sanitation programmes
          • 48. Chillers and Freezers
    • Part III : Hygiene Management and Evaluation Systems [Section 11(1)(e)]
      • 49. Hygiene Management System (HMS)
      • 50. Document management system
      • 51. Schematic plan of abattoir
      • 52. Flow diagram of slaughter process
      • 53. Potential hazards
      • 54. Prevention of hazards
      • 55. Hygiene Management Programmes (HMP)
    • Part IV : Hygiene Requirements for Persons Entering Abattoirs [Section 11(1)(f)]
      • 56. Visitors entering an abattoir
      • 57. Medical records of employees
      • 58. Health checks
      • 59. Protective clothing
      • 60. Injuries
      • 61. Showering and washing of hands
      • 62. Prohibitions
      • 63. Training
    • Part V : Humane Treatment of Animals and Slaughter Process [Section 11(1)(h)]
      • 64. Requirements for vehicles
      • 65. Vehicle Hygiene
      • 66. Offloading
      • 67. Rest Periods
      • 68. Lairaging
      • 69. Herding
      • 70. Emergency slaughter
      • 71. Isolation
      • 72. Stunning
      • 73. Methods of stunning
      • 74. Bleeding
      • 75. Bleeding times
      • 76. Flaying and evisceration
      • 77. Final washing
      • 78. Quartering
    • Part VI : Meat Inspections [Section 11(1)(j)]
      • A. Ante mortem inspection
        • 79. Ante mortem inspections
        • 80. Further inspections and findings
        • 81. Handling of dead animals
        • 82. Quarantine
        • 83. Guidelines
      • B. Primary meat inspections
        • 84. Provisions for meat inspection personnel
        • 85. General
        • (1) Cattle
          • 86. Inspection of cattle carcasses
          • 87. Inspection of cattle heads
          • 88. Inspection of feet
          • 89. Inspection of cattle red offal
          • 90. Inspection of cattle rough offal
        • (2) Sheep and goats
          • 91. Inspection of sheep or goat carcasses
          • 92. Inspection of sheep and goat heads
          • 93. Inspection of feet
          • 94. Inspection of sheep and goat red offal
          • 95. Inspection of sheep and goat rough offal
        • (3) Pigs
          • 96. Inspection of pig carcasses
          • 97. Inspection of pig head
          • 98. Inspection of pig red offal
          • 99. Inspection of pig rough offal
        • (4) Horses
          • 100. Inspection of horse carcass
          • 101. Examination of horse head
          • 102. Inspection of feet
          • 103. lnspection of horse red offal
          • 104. Inspection of horse rough offal
        • (5) Parasitic intermediate stages - additional incisions and treatment
          • 105. Parasitic intermediate stages and treatment
      • C. Secondary Meat Inspections
        • 106. General
        • 107. Emergency slaughtered animals
        • 108. Records
        • 109. Guidelines
      • D. General Requirements for Persons doing Meat Inspections
        • 110. Required qualifications for other persons doing meat inspection at red meat abattoirs
        • 111. Registration as registered inspector with provincial executive officer
    • Part VII : Marks and Marking [Section 11(1)(m)]
      • 112. Specifications for stamps, marks and ink used
      • 113. Roller-marking
      • 114. Wrapping, packing and labelling at export approved cutting plants
      • 115. Security of stamps
      • 116. Use of marking equipment
      • 117. General
    • Part Vlll : Treatment of Condemned Material [Section 11(1)(r)]
      • 118. Handling of condemned material
      • 119. Disposal of condemned material
      • 120. Requirements for sterilizing plants
      • 121. Unclean area
      • 122. Product
      • 123. Vehicles for condemned material
      • 124. Specimens
    • Part IX : Export Regulations [Section 14(1)(d)] [Section 22(1)(h)]
      • 125. Exportation of meat
    • Part X : Import Regulations [Section 22(1)(h)]
      • 126. Importation of meat
    • Part XI : Slaughter of Animals for own Consumption and for Religious and Cultural Purposes [Section 22(1)(c)] [Section 7(a),(b)]
      • 127. Slaughter of animals, not in an abattoir, for own consumption
      • 128. Slaughter of animals, not in an abattoir, for religious purposes of the Muslim
      • 129. Slaughter of animals, not in an abattoir, for indigenous religious or cultural
      • 130. Ritual slaughter of animals in abattoirs
    • Part XII : Final Provisions [Section 18(2)]
      • 131. Appeals
      • 132. Short title
    • Table 1
      • Table 1 : Tariffs, Rates and Scales for Services Provided by the National Department of Agriculture
  • Poultry Regulations, 2006
    • Notice No. R153 of 2006
    • Part I : General
      • 1. Definitions
      • 2. Application for registration certificate
      • 3. The manner of serving instruction
    • Part II : Requirements for the Registration of Poultry Abattoirs
      • A. Throughput and other requirements for grades
        • 4. Requirements for rural poultry abattoirs
        • 5. Requirements for low throughput poultry abattoirs
        • 6. Requirements for high throughput poultry abattoirs
        • 7. Requirements for high throughput cutting plants producing for the export market
      • B. Structural requirements for abattoirs, cold storage units and export approved cutting plants
        • 8. General
        • 9. Premises
        • 10. Cross flow
        • 11. Requirements for interior of building and rooms
        • 12. Requirements for equipment
        • 13. Requirements for toilets and change room
        • 14. Sterilizers
        • 15. Hand Wash-basins
        • 16. Apron-on wash-cabinets
        • 17. Water supply
        • 18. Containers for inedible, condemned and refuse material
        • 19. Holding and offloading
        • 20. Stunning and bleeding
        • 21. Scalding and defeathering
        • 22. Meat inspection
        • 23. Evisceration
        • 24. Recovery
        • 25. Final wash
        • 26. Primary Carcass chilling
        • 27. Portioning and packing
        • 28. Chilling and freezing
      • C. Hygiene management practices and related matters
        • (1) Offal handling
          • 29. Red offal
          • 30. Rough offal
        • (2) Cutting procedures at cutting plants producing for the export market
          • 31. General
          • 32. Cutting
          • 33. Wrapping
          • 34. Temperature control
          • 35. Sanitation
          • 36. Further processing
        • (3) Chilling and freezing at abattoirs
          • 37. Requirements
          • 38. Temperature capability
          • 39. Loading practises for chillers and freezers
          • 40. Ice
          • 41. Sanitation and vermin control
          • 42. Records
        • (4) Loading of carcasses and meat for transport
          • 43. Loading and transport in general
        • (5) Sanitation
          • 44. Water and equipment
          • 45. Sanitation programmes
          • 46. Chillers and Freezers
    • Part III : Hygiene Management and Evaluation Systems
      • 47. Hygiene Management Systems (HMS)
      • 48. Document management system
      • 49. Schematic plan of abattoir
      • 50. Flow diagram of slaughter process
      • 51. Potential hazards
      • 52. Prevention of hazards
      • 53. Hygiene Management Programmes (HMP)
    • Part IV : Hygiene Requirements for Persons entering Abattoirs
      • 54. Persons entering an abattoir
      • 55. Medical records of employees
      • 56. Health checks
      • 57. Protective clothing
      • 58. Injuries
      • 59. Showering and washing of hands
      • 60. Prohibitions
      • 61. Training
    • Part V : Humane Treatment of Poultry and Slaughter Process
      • 62. Catching and loading
      • 63. Requirements for vehicles and containers
      • 64. Offloading
      • 65. Hanging
      • 66. Stunning
      • 67. Bleeding
      • 68. Scalding and defeathering
      • 69. Removal of heads and feet and pre-evisceration wash
      • 70. Evisceration
      • 71. Chilling
    • Part VI : Meat Inspections
      • A. Ante-mortem inspection
        • 72. Health declaration
        • 73. Ante-Mortem Inspection
        • 74. Handling of dead birds
        • 75. Guidelines
      • B. Meat Inspection
        • 76. General
        • 77. First inspection point
        • 78. Second inspection point
      • C. Recovery
        • 79. Recovery of detained carcasses
        • 80. Products returned to the abattoir (Returns)
        • 81. Criteria for meat inspection and judgements
        • 82. Guidelines
      • D. General Requirements for Persons Doing Meat Inspections
        • 83. Required qualifications for other persons doing meat inspection at poultry
        • 84. Registration as registered inspector with provincial executive officer
    • Part VII : Marks and Marking
      • 85. Specifications for marks
      • 86. Wrapping, packing and labelling
      • 87. Security
      • 88. General
    • Part Vlll : Treatment of Condemned Material
      • 89. Handling of condemned material
      • 90. Disposal of condemned material
      • 91. Requirements for sterilizing plants
      • 92. Unclean area
      • 93. Product
      • 94. Vehicles for condemned material
      • 95. Specimens
    • Part IX : Export Regulations
      • 96. Exportation of meat
    • Part X : Import Regulations
      • 97. Importation of meat
    • Part XI : Slaughter of Poultry for Own Consumption and for Religious and Cultural Purposes
      • 98. Slaughter of poultry, not in an abattoir, for own consumption
      • 99. Slaughter of poultry, not in an abattoir, for religious purposes of the Muslin faith
      • 100. Slaughter of poultry, not in an abattoir, for indigenous religious or cultural purposes
      • 101. Ritual slaughter of poultry in abattoirs
    • Part XII : Final Provisions
      • 102. Appeals
      • 103. Penalties
      • 104. Short title and date of commencement
  • Ostrich Regulations, 2007
    • Notice No. R.54 of 2007
    • Part I : General
      • 1. Definitions
      • 2. Application for registration certificate
      • 3. The manner of serving instruction
    • Part II : Requirements for the Registration of Ostrich Abattoirs
      • A. Throughput and other requirements for grades
        • 4. Requirements for rural ostrich abattoirs
        • 5. Requirements for low throughput ostrich abattoirs
        • 6. Requirements for high throughput ostrich abattoirs
        • 7. Requirements for high throughput cuffing plants producing for the export market
      • B. Structural requirements for abattoirs, export approved cutting plants and cold storage units
        • (1) Structural requirements for all abattoirs
          • 8. General
          • 9. Premises
          • 10. Cross flow
          • 11. Requirements for interior of building and rooms
          • 12. Requirements for equipment
          • 13. Requirements for toilets and change rooms
          • 14. Sterilizers
          • 15. Hand wash-basins
          • 16. Apron-on wash-cabinets
          • 17. Water supply
          • 18. Containers for inedible, condemned and refuse material
        • (2) Additional requirements for low and high throughput ostrich abattoirs
          • 19. Offloading ramps
          • 20. Lairages and holding pens
          • 21. Feeding birds
          • 22. Lairage capacity
          • 23. Lairage passages
          • 24. Crushes or races
          • 25. Stunning, hoisting and bleeding
          • 26. Defeathering
          • 27. Dressing and evisceration facilities
          • 28. Meat inspection facilities
          • 29. Removal of legs
          • 30. Chillers
          • 31. Dispatch areas
      • C. Hygiene management practises and related matters
        • (1) Offal handling
          • 32. Red Offal
          • 33. Washing of rough offal
          • 34. Cleaning of rough offal
        • (2) Cutting procedures at cutting plants producing for the export market
          • 35. General
          • 36. Cutting
          • 37. Wrapping
          • 38. Temperature control
          • 39. Sanitation
          • 40. Further processing
        • (3) Chilling and freezing at abattoirs
          • 41. Requirements
          • 42. Temperature capability
          • 43. Loading practises for chillers and freezers
          • 44. Ice
          • 45. Sanitation and vermin control
          • 46. Records
        • (4) Loading of carcasses and meat for transport
          • 47. Loading and transport in general
        • (5) Sanitation
          • 48. Water and equipment
          • 49. Sanitation programmes
          • 50. Chillers and Freezers
    • Part III : Hygiene Management and Evaluation Systems
      • 51. Hygiene Management System (HMS)
      • 52. Document management system
      • 53. Schematic plan of abattoir
      • 54. Flow diagram of slaughter process
      • 55. Potential hazards
      • 56. Prevention of hazards
      • 57. Hygiene Management Programmes (HMP)
    • Part IV : Hygiene Requirements for Persons Entering Abattoirs
      • 58. Visitors entering an abattoir
      • 59. Medical records of employees
      • 60. Health checks
      • 61. Protective clothing
      • 62. Injuries
      • 63. Showering and washing of hands
      • 64. Prohibitions
      • 65. Training
    • Part V : Humane Treatment of Ostriches and Slaughter Process
      • 66. Requirements for vehicles
      • 67. Vehicle Hygiene
      • 68. Offloading
      • 69. Rest Periods
      • 70. Lairaging
      • 71. Herding
      • 72. Emergency slaughter
      • 73. Isolation
      • 74. Stunning
      • 75. Methods of stunning
      • 76. Bleeding
      • 77. Bleeding times
      • 78. Defeathering
      • 79. Flaying and evisceration
      • 80. Final washing
      • 81. Removal of legs and neck
    • Part VI : Meat Inspections
      • A. Ante mortem inspection
        • 82. Ante mortem inspections
        • 83. Further inspections and findings
        • 84. Handling of dead ostriches
        • 85. Quarantine
        • 86. Guidelines
      • B. Primary meat inspections
        • 87. Provisions for meat inspection personnel
        • 88. General
        • 89. lnspection of ostrich carcasses
        • 90.  Inspection of heads
        • 91. Inspection of feet and wing tips
      • C. Secondary Meat Inspections
        • 92. General
        • 93. Emergency slaughtered ostriches
        • 94. Records
        • 95. Guidelines
      • D. General Requirements for Persons doing Meat Inspections
        • 96. Required qualifications for other persons doing meat inspection at ostrich abattoirs
        • 97. Registration as registered inspector with provincial executive officer
    • Part VII : Marks and Marking
      • 98. Specifications for stamps, marks and ink used
      • 99. Wrapping, packing and labelling
      • 100. Security of stamps
      • 101. Use of marking equipment
      • 102. General
    • Part Vlll : Treatment of Condemned Material
      • 103. Handling of condemned material
      • 104.Disposal of condemned material
      • 105. Requirements for sterilising plants
      • 106. Unclean area
      • 107. Product
      • 108. Vehicles for condemned material
      • 109. Specimens
    • Part IX : Export Regulations
      • 110. Exportation of meat
    • Part X : Import Regulations
      • 111. Importation of meat
    • Part XI : Slaughter of Ostriches for own Consumption and for Religious and Cultural Purposes
      • 112. Slaughter of ostriches, not in an abattoir, for own consumption
      • 113. Slaughter of ostriches, not in an abattoir, for religious purposes of the Muslim faith
      • 114. Slaughter of ostriches, not in an abattoir, for indigenous religious or cultural purposes
      • 115. Ritual slaughter of ostriches in abattoirs
    • Part XII : Final Provisions
      • 116. Appeals
      • 117. Penalties
      • 118. Short title
• Notices
  • Establishment of the Meat Inspection Scheme
    • Notice No. 634 of 2017
    • 1. Definitions
    • 2. Name of the Scheme
    • 3. Objectives of the Scheme
    • 4. Scope of Application
    • 5. Duration of the Scheme
    • 6. Legislative Mandate
    • 7. Assignment of Meat Inspection Service Providers
      • 7.1 Criteria for assignment as a meat inspection service provider
      • 7.2 Attributes of an assignee
      • 7.3 Organisation and Management
      • 7.4 Personnel
      • 7.5 Facilities and equipment
      • 7.6 Inspection methods and procedures
      • 7.7 Handling inspection samples and items
      • 7.8 Records
      • 7.9 Complaints and appeals
      • 7.10 Lines of communication
      • 7.11 Reporting
      • 7.12 Assignment process
    • 8. Exemption  from Provisions of the Scheme
    • 9. Termination and Suspension of the Assignment by the Minister
    • 10. Responsibilities of Meat Inspection Assignees
    • 11. Responsibilities of the Owner of an Abattoir
    • 12. Responsibilities of the Provincial Executive Officer
    • 13. Responsibilities of the National Executive Officer
    • 14. Relationship between the Meat Inspection Assignee and the PEO
    • 15. Scope of Meat Inspection
    • 16. Roles of Different Meat Inspection Personnel at Abbattoirs
      • 16.1 General
      • 16.2 Red Meat and Farmed Ostriches Abattoirs
      • 16.3 Poultry and Rabbit Abattoirs
      • 16.4 Game Meat and Wild Ostriches Abattoirs
      • 16.5 Crocodile Abattoirs
    • 17. Training of Meat Inspection Personnel
    • 18. Funding Model
    • 19. Meat Inspection Forum