Meat Safety Act, 2000 (Act No. 40 of 2000)Ostrich Regulations, 2007Part VI : Meat InspectionsB. Primary meat inspections88. General |
| 1) | All relevant information, including ante mortem and health records, must be taken into consideration when doing meat inspection. |
| 2) | No carcass, part thereof, rough or red offal may be sold or dispatched from an abattoir unless inspected and approved by a registered inspector and marked with the "PASSED" mark, as contemplated in Part VII. |
| 3) | A person may not remove, cut or debone any carcass or meat prior to inspection. |
| 4) | A person may not remove any sign or evidence of any disease, condition, contamination or soiling by washing, trimming or any other manner prior to meat inspection, unless it is done under the supervision of a registered inspector. |
| 5) | Any carcass, meat or viscera which, in the opinion of the registered inspector, is not fit for human or animal consumption must be detained for secondary inspection. |
| 6) | Heads, feet, rough and red offal must be identifiable, to the satisfaction of the registered inspector, with the carcass of origin until meat inspection has been done. |
| 7) | A registered inspector must acquaint him or her-self of all further guidelines issued by the national executive officer regarding primary meat inspections. |