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 handling32. Cleaning of rough offal |
| 1) | The process as well as the equipment used to clean offal must be approved by the provincial executive officer. |
| 2) | A room which is so large and so arranged that the hygiene of the operation is assured, must be provided to clean paunches. |
| 3) | Separate containers must be used for pre-scalded paunches, and those that have been cleaned. |
| 4) | Cleaned offal must be removed after cleaning. |
| 5) | Separate rooms must be provided for- |
| a) | dehairing of cattle hooves and sheep heads and feet; and |
| b) | skinning, defleshing and splitting of heads and the recovery and packing of brains. |
| 6) | Where clean products derived from the heads are packed in containers or plastic bags for dispatch, chilling or freezing - |
| a) | it may only be done in a separate room or area and equipment must be provided for this function; and |
| b) | a storage facility for clean bags or containers, for a day's use, must be provided. |
| 7) | Where cleaned rough offal is packed in containers or plastic bags for dispatch, chilling or freezing - |
| a) | it may only be done in a separate room or area and equipment must be provided for this function; and |
| b) | a storage facility for clean bags or containers, for daily use, must be provided. |
| 8) | Cleaned offal and clean head meat 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. |