Meat Safety Act, 2000 (Act No. 40 of 2000)NoticesEstablishment of the Meat Inspection Scheme7. Assignment of Meat Inspection Service Providers7.3 Organisation and Management |
| (a) | The assignee must have an organisational structure that enables it to maintain the capability to perform its functions. |
| (b) | The assignee must define and document the responsibilities and reporting structure of the organisation. |
| (c) | The assignee must provide effective supervision by a registered Veterinarian familiar with the inspection methods and procedures, the objectives of the inspection and the assessment of the examination results as required by the NEO and/or PEO. |
| (d) | Each operation within the service must be described. These job descriptions must include the requirements for education, training, technical knowledge and experience. |
| (e) | The assignee must maintain a system for control of all documentation relating to its activities. It must ensure that: |
| (i) | the current issues of the appropriate documentation are available at all relevant locations and to all relevant staff; |
| (ii) | all changes of documents or amendments to documents are covered by the correct authorization and processed in a manner which will ensure timely availability at the appropriate location; |
| (iii) | records are maintained for a period of 5 years; |
| (iv) | any authorized parties, as necessary, are notified of changes and provided with the necessary documents as may be determined. |
| (f) | The assignee must have documented procedures for dealing with feedback and corrective action whenever discrepancies are detected in the performance of services. |
| (g) | The management of the assignee must review the service at appropriate intervals to ensure its continuing suitability and effectiveness. The results of such reviews must be recorded. |