Meat Safety Act, 2000 (Act No. 40 of 2000)Poultry Regulations, 2006Part VI : Meat InspectionsB. Meat Inspection78. Second inspection point |
| 1) | Meat inspection must be done at the second inspection point situated after evisceration has taken place but before the intestines are separated from the carcass. |
| 2) | Inspection procedures at the second inspection point must be such as to ensure - |
| a) | hock joints and skin surface are observed; |
| b) | the back of each carcass is observed: |
| c) | the wings, legs, thighs and breast are observed; |
| d) | the body cavity, air sacs, lungs, heart, liver, spleen, gizzard, intestines, cloaca and bursa are inspected by observation; and |
| e) | affected carcasses are removed for further inspection. |
| 3) | Depending on the finding, the carcass, organ or meat may be - |
| a) | approved for human or animal consumption: |
| b) | partially approved; or |
| c) | totally condemned. |