Meat Safety Act, 2000 (Act No. 40 of 2000)NoticesEstablishment of the Meat Inspection Scheme11. Responsibilities of the Owner of an Abattoir |
The abattoir owner has a responsibility to supply meat that is safe for human and animal consumption. The owner must:
| (a) | Procure meat inspection service for the abattoir |
| (b) | Ensure that all meat inspection personnel are registered by the PEO |
| (c) | Comply with all provisions of the Act and its regulations |
| (d) | Provide and implement a hygiene management system |
| (e) | Avail the necessary resources for the production of safe meat and meat products, including meat inspection facilities. |
| (f) | Allow the meat inspection personnel to exercise their duties within the abattoir without undue pressure and influence. |
| (g) | Respect the decisions of meat inspection personnel. |
Any change of meat inspection assignees and/or meat inspection personnel must be approved by the PEO in advance. The owner of an abattoir must provide reasons to the PEO for the need for change. The PEO must consider the reasons provided by the owner to ensure that no reasons that are in contravention of meat safety are used to change meat inspection personnel. If an owner is unhappy with the performance of a registered inspector or assignee servicing their abattoir, they should approach the PEO for a resolution.