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(2) Cutting procedures at cutting plants producing for the export market36. Cutting |
| 1) | All the cutting, dicing or mincing must be so arranged that the hygiene of all the operations is assured. |
| 2) | Bones derived from cutting procedures must be removed regularly to a suitable room or container provided specifically for this purpose. |
| 3) | Meat that has been cut must be chilled, or freezing started, within one hour of cutting; |
| 4) | Meat obtained from cutting and found unfit for human and animal consumption must be collected in properly marked containers or facilities and removed from the premises in accordance with Part VIII. |
| 5) | Meat may be cut while warm if - |
| a) | meat is transferred directly from the dressing room to the cutting room in a single operation, the cutting room being in the same building or on the same premises as the dressing room; |
| b) | cutting is carried out immediately after transfer; and |
| c) | this procedure is done according to a protocol approved by the provincial executive officer. |