Meat Safety Act, 2000 (Act No. 40 of 2000)Poultry Regulations, 2006Part II : Requirements for the Registration of Poultry AbattoirsC. Hygiene management practices and related matters(2) Cutting procedures at cutting plants producing for the export market31. General |
[See also regulation 7; 86; 87; 88]
| 2) | If carcasses or meat is received from a source other than the abattoir on the premises, the registered inspector must verify that - |
| a) | documentation pertaining to the origin of such meat is available; |
| b) | meat inspection was done on such meat and that it was passed; and |
| c) | the cold chain was maintained and that the core temperature is 4°C or less. |
| 3) | All meat presented for cutting must be free of contamination. |
| 4) | No meat that exhibits signs of spoilage may be cut. |
| 5) | A registered inspector may at any time require any packed meat to be re-opened for inspection, and may authorize the resealing of any such opened container or carton. |
| 6) | A linear production flow must be followed by avoiding cross flow, backtracking and accumulation or congestion of meat at any stage of the production process. |