| (1) |
Individual portions shall at least comply with the quality requirements regarding the carcass parts concerned as specified for Grade B in Table 2. |
| (2) |
Not more than 20 per cent of the wing tips packed as wings shall be bruised or dislocated. |
| (a) |
A container holding or containing portions may not hold or contain any added skin, fat or giblets. |
| (b) |
A container marked 'soup pack' shall be exempted from the provision of paragraph (a). |
[Regulation 5(3) substituted by regulation 5(b) of Notice No. R. 988, GG 18155, dated 25 July 1997]
(4)
| (a) |
Poultry portions may contain food additives in the amounts permissible in terms of the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972). |
| (b) |
In the case of individual portions which is treated with a formulated solution, the mass increase of the individual portions as a result of such treatment shall not exceed 15% (QUID): Provided that – |
| (i) |
subject to the provisions of regulation 4(2), the combined percentage of the absorbed moisture and formulated solution shall not exceed 15% (QUID); and |
| (ii) |
the concentration of the phosphate and food additives in the formulated solution in the final treated poultry meat shall be within the permissible levels prescribed by the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972). |
| (c) |
The provisions in paragraphs (a) and (b) above shall not be permitted on poultry meat which has already been subjected to a treatment referred to in regulation 4(9)(a). |
| (d) |
Records of absorbed moisture after water chilling and mass increase after treatment with a formulated solution shall be kept for a period of at least one year. |
| (e) |
Portions that do not comply with the requirements of subregulation (4)(b)(i) shall be supplied to the catering industry where the poultry meat is sold in the cooked form or be subjected to further processing. |
[Regulation 5(4) inserted by regulation 6 of Notice No. R. 471, GG 39944, dated 22 April 2016]
Statistics Act, 1999
