Meat Safety Act, 2000 (Act No. 40 of 2000)Poultry Regulations, 2006Part VI : Meat InspectionsB. Meat Inspection77. First inspection point |
| 1) | Meat inspection must take place at the first inspection point, situated just after defeathering and prior to removal of heads and feet and pre-evisceration wash. |
| 2) | Inspection procedures at the first inspection point must be such as to ensure that - |
| a) | inspection of the whole carcass, including the head and feet is done; |
| b) | no trimming of carcasses is permitted at the first inspection point and only carcasses that are totally condemned are removed from the line; |
| c) | where trimming has to be done, carcasses must remain on the line and trimming may be done after evisceration at the recovery area; |
| d) | carcasses coming into contact with re-circulated, contaminated water used for the conveyance of feathers, are totally condemned; and |
| e) | carcasses accidentally corning into contact with the floor may be recovered by rinsing the carcass under running water containing a bactericidal substance, which complies with the requirements of the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972) and is approved per protocol by the provincial executive officer, at levels not harmful or injurious to health. |
| 3) | The registered inspector must, when inspecting a carcass and its organs, give special attention to - |
| a) | state of nutrition; |
| b) | completeness of bleeding; |
| c) | trauma; |
| d) | evidence of disease or abnormal condition; |
| e) | colour; |
| f) | odour; |
| g) | consistency; |
| h) | conformation; and |
| i) | any other abnormalities. |