Meat Safety Act, 2000 (Act No. 40 of 2000)Red Meat Regulations, 2004Part VI : Meat Inspections [Section 11(1)(j)]C. Secondary Meat Inspections106. General |
| 1) | Suspect carcasses found during primary meat inspections in terms of sub part B, must be marked "detained" and must be subjected to secondary meat inspection by a registered inspector who is a veterinarian. |
| 2) | A secondary inspection, on a carcass must reveal the - |
| a) | species, age and sex; |
| b) | clotting and staining characteristics of the blood; |
| c) | organ or part of the carcass affected; |
| d) | condition or disease and the probable cause thereof; |
| e) | judgement and the motivation therefore where applicable |
| 3) | Depending on the said finding, the carcass, organ or meat may be - |
| a) | passed; |
| b) | conditionally passed, subject to treatment; |
| c) | partially passed by removing the condemned part; or |
| d) | totally condemned. |
| 4) | Where a carcass is not passed, the owner may request a written certificate. |