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abattoir Abattoirs Abbattoirs Act No. 40 of 2000 Additional requirements all abattoirs Animals Animals and Slaughter Process Ante mortem inspection Ante mortem inspections Ante-Mortem Inspection Appeals Application Application for registration certificate Approval Apron-on wash-cabinets Assignees Assignment Assignment by the Minister Assignment of Assignment process at abattoirs Attributes of an assignee Bleeding Bleeding times building and rooms Catching Cattle cattle carcasses cattle red offal cattle rough offal change room Chillers Chillers and Freezers Chilling Chilling and freezing Chilling and freezing at abattoirs Cleaning cold storage units Complaints and appeals condemned material Confidentiality Containers Criteria Criteria for assignment Crocodile Abattoirs Cross flow Crushes cuffing plants cultural purposes Cutting cutting plants Cutting procedures date of commencement dead ostriches Defeathering Defects Definitions Delegation Designation detained carcasses Different Meat Inspection Personnel Dispatch areas Disposal Disposal of condemned material Document management system Dressing Dressing and evisceration facilities Duration of the Scheme Duties Emergency slaughter Emergency slaughtered animals Emergency slaughtered ostriches employees Entry equipment Establishment of Evaluation Systems Evidence evisceration evisceration facilities Examination of horse head Exemption from Exemptions export approved export approved cutting plants export market Export Regulations Exportation Exportation of meat Facilities and equipment Farmed Ostriches Feeding animals Feeding birds feet Final Provisions Final wash Final washing findings First inspection point Flaying Flow diagram Flow diagram of slaughter process for abattoirs for all abattoirs for grades for own consumption for Religious and Cultural Purposes Forfeiture Freezers freezing Functions Funding Model Further inspections Further processing Game Meat General General Requirements Guidelines Hand wash-basins Handling Handling inspection Handling of condemned material Handling of dead animals Handling of dead birds hands Hanging hazards Health checks Health declaration Herding high throughput high throughput cutting plants high throughput poultry abattoirs HMP HMS hoisting Holding holding pens Humane Treatment Humane Treatment of Hygiene Management Hygiene management practices Hygiene management practises Hygiene Management Programmes Hygiene Management System Hygiene Management Systems Hygiene Requirements Ice Import Regulations Importation Importation of meat indigenous indigenous religious or cultural purposes Injuries ink Inspection Inspection methods and procedures Inspection of cattle heads Inspection of feet Inspection of feet and wing tips Inspection of heads Inspection of horse carcass Inspection of horse rough offal Inspection of pig head Inspection of pig red offal Inspection of pig rough offal Inspections Instructions interior interior of building interior of building and rooms Isolation judgements labelling Lairage capacity Lairage passages Lairages Lairaging Lapsing Laws Legislative Mandate Lines of communication lnspection lnspection of horse red offal Loading Loading and transport Loading of carcasses Loading practises low and high throughput low throughput low throughput poultry abattoirs manner manner of serving instruction marks marks and ink used Marks and Marking Meat meat for transport meat inspection Meat Inspection Assignee Meat Inspection Assignees Meat inspection facilities Meat Inspection Forum Meat Inspection Personnel Meat Inspection Scheme meat inspection service provider Meat Inspection Service Providers Meat Inspections Meat Safety Act, 2000 Medical records Methods of stunning Muslim faith Name of the Scheme National Executive Officer National Standards Notice No. 106 of 2000 Notice No. 1072 of 2004 Notice No. 634 of 2017 Notice No. R153 of 2006 Notice No. R54 of 2007 Notices Objectives of the Scheme Offal handling Offences Offloading Offloading ramps Operation Organisation and Management ostrich abattoirs ostrich carcasses Ostriches and Slaughter Process other requirements own consumption Owner of an Abattoir packing Parasitic intermediate stages Part I Part I : General Part II Part III Part IV Part IX Part V Part VI Part VII Part Vlll Part Vlll : Part X Part XI Part XII Penalties Personnel Persons doing Meat Inspections Persons Entering Abattoirs pig carcasses Portioning Potential hazards poultry poultry abattoirs Poultry and Rabbit Abattoirs Poultry and Slaughter Process Poultry Regulations, 2006 Powers pre-evisceration wash Premises Presumptions Prevention Prevention of hazards Primary Carcass chilling Primary meat inspections producing for Product Prohibition Prohibitions Protective clothing Provincial Executive Officer Provincial Executives Provisions Provisions of the Scheme Quarantine Quartering races Records Recovery Red Meat red meat abattoirs Red Meat Regulations, 2004 Red Offal registered inspector Registration Registration as registered inspector registration certificate Registration of Poultry Abattoirs Regulations related matters Relationship between religious Religious and Cultural Purposes religious purposes Removal of heads and feet Removal of legs Removal of legs and neck Repeal Reporting Required qualifications Requirements Requirements for Requirements for equipment Requirements for rural poultry abattoirs Requirements for sterilizing plants Requirements for the Registration Requirements for vehicles Responsibilities of Responsibilities of the Rest Periods Restriction Ritual slaughter Ritual slaughter of animals Roles of Roller-marking rooms rough offal rural ostrich abattoirs rural red meat abattoirs Safety samples and items Sanitation Sanitation programmes Savings Scalding Schematic plan Schematic plan of abattoir Schemes Scope of Application Scope of Meat Inspection Search Second inspection point Secondary Meat Inspections Security Security of stamps serving instruction sheep and goat heads sheep and goat red offal sheep and goat rough offal Sheep and goats sheep or goat carcasses Short title Showering Slaughter Slaughter Facility Slaughter of animals Slaughter of ostriches Slaughter of poultry slaughter process Specifications Specifications for marks Specifications for stamps Specimens stamps Sterilizers storage units Structural requirements Stunning Suspension TABLE 1 Temperature capability Temperature control Termination and Suspension of the PEO the Registration of Throughput Throughput and other requirements for grades toilets toilets and change rooms Training Training of transport treatment Treatment of Treatment of Condemned Material Unclean area Use of marking equipment Vehicle Hygiene vehicles Vehicles for condemned material vermin control Visitors Washing washing of hands Water Water and equipment Water supply Wild Ostriches Abattoirs Withdrawal Wrapping