Meat Safety Act, 2000 (Act No. 40 of 2000)Ostrich Regulations, 2007Part II : Requirements for the Registration of Ostrich AbattoirsC. Hygiene management practises and related matters(1) Offal handling33. Washing of rough offal |
| 1) | Rough offal must be removed from the dressing room to the offal room directly adjacent and connected thereto, after being passed, where gizzards and intestines must be - |
| a) | separated and emptied of its contents; |
| b) | washed with clean running water; and |
| c) | hung on hooks for cooling and drip drying before and during chilling. |
| 2) | Equipment for the effective removal of gizzard and intestinal content must be provided and this material must he removed at regular intervals to prevent accumulation. |
| 3) | Where washed gizzards or intestines are packed in containers or plastic bags for dispatch, chilling or freezing, a storage facility for clean bags or containers, for a day's use, must be provided. |
| 4) | Edible rough offal kept in an abattoir for longer than four hours after slaughter must be stored in a chiller at an air temperature not exceeding minus 2°C. |