Meat Safety Act, 2000 (Act No. 40 of 2000)

Poultry Regulations, 2006

Part VII : Marks and Marking

86. Wrapping, packing and labelling
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1)All labels used on carcasses and meat must -
a)be printed on food grade paper or plastic printing material and treated in the same hygienic way as in contact wrapping material; and
b)include the mark in regulation 85(1) and information required in regulation 85(2) as well as any other information required by the provincial executive officer.

 

2)A wrapping bearing the mark of approval may not be re-used after opening.

 

3)The provincial executive officer may by protocol exempt marking of poultry carcasses, at an abattoir, in cases where consignments of carcasses are dispatched from an approved poultry abattoir to an approved cutting and processing plant, subject to the following conditions:
a)The cutting and processing plant belongs to the same owner as the abattoir.
b)The carcasses are not individually wrapped, are conveyed in bulk in containers and transported in vehicles complying with these regulations.
c)The loading space of the vehicle or container is locked and sealed.
d)The dispatch office as well as receiving cutting premises maintains a record of the amount, type and destination of consignments.
e)Carcasses and cut portions are marked as required in regulation 85(3) before leaving the cutting plant.

 

4)Bulk packing, containers or cartons must be clearly marked on both ends with the mark of approval clearly visible and of readable size and provide information required by the Agricultural Products Standards Act, 1990 (Act No. 119 of 1990), as well as -
a)the name, address and registration number of the establishments in which the meat was packed;
b)the net weight of the contents;
c)an accurate description of the contents;
d)the date packaged or a code which enables the packaging date to be determined; and
e)directions regarding the temperature at which the product must be stored.