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Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972)

Regulations

Regulations Governing General Hygiene Requirements for Food Premises, the Transport of Food and Related Matters

12. Standards and requirements for the handling and transportation of meat and meat products

 

(1)
(a) A person may not, on food premises, handle meat derived from an animal slaughtered in contravention of the Meat Safety Act, 2000 (Act No. 40 of 2000).
(b) A person may not, on food premises, prepare, process, pack, keep, store, or dispose of the meat of an animal exempted from the provisions of section 7(1) of the Meat Safety Act, 2000, unless a notice that is clearly visible and legible and that contains the following information or information to that effect, in letters at least 18 mm high, is displayed at the food premises: "These premises have been used to handle meat that has been exempted from the provisions of section 7(1) of the Meat Safety Act, 2000 (Act No. 40 of 2000)".

 

(2) Subject to the Meat Safety Act, 2000, an animal may only be killed, bled, eviscerated, skinned or dressed on food premises in a room used specifically and exclusively for that purpose and in accordance with good manufacturing practice if—
(a) no further handling or processing of the carcass takes place in that room;
(b) the carcass and products derived from the carcass do not come into direct contact with other meat that complies with the Meat Safety Act, 2000.

 

(3) An unskinned carcass may not be so handled that the skin thereof comes into contact with other food on food premises or so that the meat of the carcass is contaminated or spoiled.

 

(4) The following conditions apply when a person transports meat and meat products:
(a) A person may only transport meat and meat products in a suitable vehicle which—
(i) is provided for the exclusive use of the transportation and delivery of meat or meat products;
(ii) is kept at all times in a clean condition; and
(iii) is further so maintained that the meat and meat products transported or delivered therein, are not contaminated by flies, dust, filth, impurity or any other injurious matter or thing;
(b) the compartment of a vehicle used for the transportation of meat and meat products from an abattoir to a food premises where the meat and meat products are to be processed further, or to be sold to the public, must be lined with a suitable impervious jointless material which must be capable of being cleaned and where necessary disinfected easily, and must further be so contrived that—
(i) the carcass or parts thereof must hang from a crossbeam with stainless steel hooks fitted at such a height that, if suspended there from, no part of a carcass touches the floor of the vehicle;
(ii) meat is at all times properly protected from dust and flies;
(c) the vehicle used to transport stored meat and meat products from one food premises to another, must comply with the requirements set out in paragraph(b);
(d) no tarpaulins or cloths are allowed in or on the vehicle;
(e) the vehicle must be furnished with a removable container of impervious material with a tight-fitting lid, in which meat products of animals slaughtered at the abattoir may be transported;
(f) the box as well as the body of the vehicle and associated parts must be clean when meat is loaded therein;
(g) when the meat has been delivered, the box as well as the interior surfaces of the body of the vehicle and associated parts must be washed thoroughly to remove impurities, if necessary with hot water, soap or detergent and thereafter disinfected where necessary; and
(h) no uncleaned or unscraped offal, hides or related products, other food or material that can contaminate the interior surfaces of the body of a vehicle are to be transported in any vehicle used exclusively for the transportation of meat and meat products.

 

(5) Despite the provisions of subregulation (4), the best available method must apply when a single use vehicle is not available or if it is impracticable to use a single use vehicle to transport small quantities of meat and meat products.