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 market32. Cutting |
| 1) | All the cutting, dicing or mincing must be so arranged that the hygiene of all the operations is assured. |
| 2) | Bones derived from cutting procedures must be removed continuously to a suitable room or container provided specifically for this purpose. |
| 3) | Meat that has been cut must be chilled, or freezing started, within one hour of cutting; |
| 4) | Meat obtained from cutting and found unfit for human and animal consumption must be collected in properly marked containers or facilities and removed from the premises in accordance with Part VIII. |
| 5) | Meat may be cut after the dressing process and primary chilling if - |
| a) | meat is transferred directly from the slaughter room to the cutting room in a single operation, the dressing room and cutting room being in close proximity; |
| b) | cutting is carried out immediately after transfer; and |
| c) | a protocol approved by the provincial executive officer is adhered to. |