Meat Safety Act, 2000 (Act No. 40 of 2000)Ostrich Regulations, 2007Part IV : Hygiene Requirements for Persons Entering Abattoirs60. Health checks |
The owner must ensure that all personnel -
| a) | are examined daily, before starting work, for adverse health conditions such as suppurating abscesses, sores, cuts and abrasions which may pose a food safety risk, and persons so affected may not work with edible products unless such conditions are covered with a firmly secured waterproof dressing so that the risk of contamination is excluded; and |
| b) | who were ill for three days or longer, present medical certificates to indicate that they are now fit to handle foodstuffs. |