Meat Safety Act, 2000 (Act No. 40 of 2000)Red Meat Regulations, 2004Part II : Requirements for the Registration of Red Meat Abattoirs [Section 11 (1)(A)]C. Hygiene management practises and related matters1. Offal handling31. Washing of rough offal |
| 1) | Rough offal must be removed from the dressing room to the offal room directly adjacent and connected thereto, after being passed, where paunches and intestines must be- |
| a) | separated and emptied of its contents; |
| b) | washed with clean running water; and |
| c) | hung on hooks for cooling and drip drying before and during chilling. |
| 2) | Equipment must be provided for the emptying of rumens and intestines and the ruminal and intestinal content must be removed continuously. |
| 3) | Where washed paunches or intestines are packed in containers or plastic bags for dispatch, chilling or freezing, a storage facility for clean bags or containers, for a day's use, must be provided. |
| 4) | Edible washed rough offal must be stored in a chiller at an air temperature not exceeding minus 2°C, but it need not be chilled at the abattoir if dispatched on a continuous basis to the chilling facilities, the proximity of which must not compromise hygiene standards and be approved by the provincial executive officer. |