Meat Safety Act, 2000 (Act No. 40 of 2000)Ostrich Regulations, 2007Part VI : Meat InspectionsA. Ante mortem inspection82. Ante mortem inspections |
| 1) | A registered inspector doing ante mortem inspection at a - |
| a) | rural abattoir, must be at least a meat inspector or, provided exemption has been granted by the provincial executive officer, a meat examiner; |
| b) | low and high throughput abattoir, must at least be a meat inspector. |
| 2) | A declaration of health and origin must be provided for all ostriches by the owner of the slaughter stock and recorded by the abattoir owner and such health declaration must contain the following information - |
| a) | date of delivery; |
| b) | name and address of owner or farm; |
| c) | number of ostriches; |
| d) | health status of the herd(s) including mortality rate; and |
| e) | medication, if given as well as withdrawal periods and dates. |
| 3) | An ostrich must be inspected on the day of arrival at the abattoir, and the inspection must be repeated on the day of slaughter if the slaughter is not done within 24 hours of arrival. |
| 4) | There must be a standard procedure at an abattoir to convey the information acquired in the lairages to the registered inspectors in the meat inspection area, and a method of marking specific birds for the attention of a registered inspector should be in place. |