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

Red Meat Regulations, 2004

Part V : Humane Treatment of Animals and Slaughter Process [Section 11(1)(h)]

77. Final washing
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1)A carcass may be washed with running water under moderate pressure to remove bone chips from the split sternum and vertebrae and to wash off blood after completion of meat inspection.

 

2)No person may apply to any carcass, meat or animal product any insecticide or antibiotic substance, or any substance which is intended to prevent the spoilage of the carcass, meat or animal product by inhibiting the activities of insects, or by preventing the development of bacteria or moulds, or for any purpose whatsoever: Provided that this does not apply to a substance which complies with the requirements of the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972) and is approved per protocol by the provincial executive officer.