Meat Safety Act, 2000 (Act No. 40 of 2000) Poultry Regulations, 2006 Part I : General 1. Definitions

 

 

In these regulations any word or expression to which a meaning has been assigned in the Act shall have that meaning and –

 

"Act"

means the Meat Safety Act, 2000 (Act No. 40 of 2000);

 

"approved meat"

means meat passed by a registered inspector;

 

"bird"

means, as used in these regulations, a fowl, duck, pheasant, guinea fowl, goose, turkey, pigeon, partridge, quail, baby fowl (petit pouson);

 

"carcass"

means the dressed carcass derived from a bird after the feathers, internal organs, head and feet have been removed;

 

"clean areas"

include the evisceration area, second inspection point, recovery area, areas where dressed carcasses and red offal are handled, washed, chilled, frozen, carcasses portioned, packed and dispatched, areas where cleaning and sterilising of utensils and equipment are done as well as the ablution and eating facilities of personnel working in these areas and, where provided, washing facilities for meat transport trucks, laundry, offices and laboratory;

 

"condemned material"

means a bird or parts of a bird inspected and judged, or otherwise determined, to be unacceptable for human and animal consumption and requiring sterilizing or destruction;

 

"condemnation area or room"

means an area or room dedicated to keeping condemned material;

 

‘‘cutting"

means deboning of carcasses;

 

"dirty areas"

include reception and offloading of live birds, ante mortem inspection, post mortem inspection area, stunning, bleeding, scalding, de-feathering, first meat inspection point, head and feet removal, pre-evisceration carcass wash, areas where inedible material, condemned material and rough offal are handled, washing facilities for trucks transporting live birds as well as the ablution and eating facilities of personnel working in these areas.

 

"dressing"

means the progressive separation of a bird into a carcass, other edible parts and inedible material;

 

"eviscerate"

means the removal of the contents of the thoracic and abdominal cavities;

 

"forbidden substance"

means a forbidden substance as contemplated in the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No.54 of 1972);

 

"in contact material"

means any wrapping material that makes direct contact with meat;

 

"inedible material"

means parts of a bird unsuitable for human consumption but not requiring destruction;

 

"meat inspection service"

means the performance of ante-mortem and meat inspections by a registered inspector who may be employed by an assignee and may include hygiene management and regulatory control as agreed on with the provincial executive officer for each abattoir and includes reporting of non-conformances to the provincial executive officer;

 

"passed"

means when used in conjunction with the inspection of meat, that such meat has been approved for human and animal consumption and are stamped on the packaging material, wrapping or label with a stamp bearing the word "PASSED" and bearing the abattoir identification number;

 

"processing"

means altering of the meat, other than cutting and portioning, dicing and mincing to enhance the meat;

 

"protocol"

means a particular procedure or specific measures intended to minimise risk in a particular situation, that have been agreed to by the parties concerned and approved under these regulations by the provincial executive officer;

 

"red offal"

means gizzards, hearts, livers, spleens and necks;

 

"registered inspector"

means a person contemplated in section 11(1)(c) of the Act who is registered by the provincial executive officer under regulation 84 to do a meat inspection in a particular abattoir;

 

"Requirements for Food Premises under the Health Act"

means General Hygiene Requirements for Food Premises and the Transport of Food, published in Government Notice No. 918 of 30 July 1999 under the Health Act, 1977 (Act No. 63 of 1977);

 

"rough offal"

includes the intestines, heads and feet; and

 

"unit"

in relation to a quantity standard for determining throughput for poultry, means one fowl or duck or pheasant or guinea fowl with the understanding that -