Meat Safety Act, 2000 (Act No. 40 of 2000)Ostrich Regulations, 2007Part I : General1. Definitions |
In these regulations any word or expression to which a meaning has been assigned in the Act shall have that meaning and-
means the Meat Safety Act, 2000 (Act No. 40 of 2000);
as used in these regulations means an ostrich;
means meat passed by a registered inspector;
means the dressed carcass derived from an ostrich after the feathers and skin, the entrails, the pluck, the shanks and head have been removed;
include the dressing room, areas where dressed carcasses and red offal are handled, chilled and dispatched, as well as the ablution and eating facilities of personnel working in these areas and where provided, washing facilities for meat transport vehicles, laundry, offices and laboratory;
means an ostrich or parts of an ostrich inspected and judged, or otherwise determined, to be unacceptable for human and animal consumption and requiring sterilising or destruction;
means an area or room dedicated to keeping condemned material;
means deboning and portioning of carcasses;
means a carcass and organs or parts thereof suspected by the inspector, during primary inspection, to be unsuitable for human consumption and held for secondary inspection;
include lairages, washing facilities for livestock transport trucks, stunning area, bleeding area, defeathering room, areas where inedible material, condemned material and rough offal are handled as well as the ablution and eating facilities of personnel working in these areas;
means the progressive separation, in the dressing room or area, of an ostrich into a carcass and other edible parts and inedible material;
means a room or area, separate from the bleeding and defeathering rooms or areas, where a carcass is dressed by removing the feet, head and skin and evisceration is done;
means the removal of the contents of the thoracic and abdominal cavities;
means a harmful substance as contemplated in regulations under the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972);
means any wrapping material that makes direct contact with meat;
means parts of a bird unsuitable for human consumption but not requiring destruction;
means the performance of ante-mortem, primary and secondary meat inspections by a registered inspector who may be employed by an assignee and may include hygiene management and regulatory control as agreed on with the provincial executive officer for each abattoir and includes reporting of non-conformances to the provincial executive officer;
means when used in conjunction with the inspection of meat, that such meat has been approved for human and animal consumption and are stamped with a stamp bearing the word "PASSED";
means the inspection, by a registered inspector, of a carcass and organs directly after flaying and evisceration in terms of Part VI B;
means altering of the meat, other than cutting and portioning, dicing and mincing to enhance the meat;
means a particular procedure or specific measures intended to minimise risk in a particular situation, that have been agreed to by the parties concerned and approved under these regulations by the provincial executive officer;
means the heart and liver of a slaughtered ostrich;
means a person contemplated in section 11(1)(c) of the Act who is registered by the provincial executive officer under regulation 97 to do a meat inspection in a particular abattoir;
means general hygiene requirements for food premises and the transport of food, published in Government Notice No. 918 of 30 July 1999 under the Health Act, 1977 (Act No. 63 of 1977);
means the gizzard, intestines, skin-on head of the slaughtered bird;
means the inspection, by a registered veterinarian, of a carcass and organs detained during primary meat inspection in terms of Part VI C; and
in relation to a quantity standard for determining throughput, means two ostriches.