Meat Safety Act, 2000 (Act No. 40 of 2000)NoticesEstablishment of the Meat Inspection Scheme7. Assignment of Meat Inspection Service Providers7.4 Personnel |
| (a) | The assignee must have a sufficient number of personnel with the range of meat inspection personnel necessary for a comprehensive meat inspection service for a particular category of abattoirs as assigned for, as contemplated in section 15 of the scheme, to carry out its normal functions - this includes the services of veterinarians, meat inspectors/examiners and relief personnel. |
| (b) | The staff responsible for meat inspection service must have appropriate qualifications and experience as determined by the NEO. They must also undergo continuous professional development in meat inspection and/or food safety hygiene management to keep pace with developments in the meat industry. |
| (c) | Meat inspection personnel must have the knowledge of the Meat Safety Act and applicable regulations, with specific focus on the requirements of meat inspection as prescribed in the relevant regulations. They must have the ability to make professional judgments as to conformity with regulatory requirements and to report thereon. They must also have relevant knowledge of the technology used in the slaughter process, and of the defects which may occur during these processes. |
| (d) | The assignee must establish a document management system to ensure that the training of its personnel, in the technical and administrative aspects of the work in which they will be involved, is kept up-to-date in accordance with its quality management system. |
| (e) | The assignee must ensure that all meat inspection personnel undergo an induction period of at least 1 day under qualified and experienced personnel to prepare them for their duties and familiarize them with the particular abattoir operations. |
| (f) | All newly qualified or inexperienced meat inspection personnel must work under direct supervision of an experienced meat inspector for at least 1 month, however, the NEO or PEO may extend this period if deemed necessary. |
| (g) | The assignee must provide guidance for the conduct of its staff, and a written code of conduct must be available. |
| (h) | The assignee must ensure that persons engaged in inspection do not receive any compensation and/or gifts for their meat inspection service from sources other than the assignee. |
| (i) | All personnel must be clearly identifiable as being a veterinarian. meat inspector or meat examiner in service of the assignee and must have proof of authorization/registration available at all times. |