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 matters2. Cutting procedures at cutting plants producing for the export market33. General |
[See also regulation 7]
| 2) | If carcasses or meat is received from a source other than the abattoir on the premises, the registered inspector must verify that- |
| a) | documentation pertaining to the origin of such meat is available; |
| b) | meat inspection was done on such meat and that it was passed; and |
| c) | the cold chain was maintained and that the meat core temperature is 7°C or less. |
| 3) | All meat presented for cutting must be free of contamination. |
| 4) | No meat that exhibits signs of spoilage may be cut. |
| 5) | A registered inspector may at any time require any packed meat to be re-opened for inspection, and may authorize the resealing of any such opened container or carton with meat. |
| 6) | A linear production flow must be followed by avoiding cross flow, backtracking and accumulation or congestion of meat at any stage of the production process. |