Meat Safety Act, 2000 (Act No. 40 of 2000)Poultry Regulations, 2006Part II : Requirements for the Registration of Poultry AbattoirsB. Structural requirements for abattoirs, cold storage units and export approved cutting plants23. Evisceration |
| 1) | An evisceration line with shackles must be provided to enable evisceration in a hanging position. |
| 2) | Evisceration trays or a trough or conveyor belt must be provided beneath the carcass line to receive intestines and be equipped to facilitate continuous rinsing. |
| 3) | Mechanical evisceration equipment must - |
| a) | be capable of eviscerating carcasses without rupturing the intestines; |
| b) | be continuously self-cleaning: and |
| c) | be capable of adjusting to different carcass sizes. |
| 4) | Hand evisceration facilities must comprise of - |
| a) | eviscerating spoons capable of removing intestines without rupturing intestines; |
| b) | hand wash facilities within reach of operators; and |
| c) | line space for the number of operators required. |