Meat Safety Act, 2000 (Act No. 40 of 2000)Poultry Regulations, 2006Part V : Humane Treatment of Poultry and Slaughter Process69. Removal of heads and feet and pre-evisceration wash |
| 1) | Heads and feet must be removed from the carcass after meat inspection at the first inspection point and the carcass must be washed, before entering the evisceration area. |
| 2) | Feet must be cut off to expose the hock joints. |