Statistics Act, 1999
R 385
Meat Safety Act, 2000 (Act No. 40 of 2000)Ostrich Regulations, 2007Part VII : Marks and Marking98. Specifications for stamps, marks and ink used |
| 1) | All stamps used to mark any carcass or meat must be constructed of a non-toxic, non corrosive material and must be so constructed as to be readily cleanable. |
| 2) | The following marks of approval are required: |
[Diagram of stamps can be found in Government Gazette No. 29559 dated 2 February 2007]
| 3) | The stamps must contain: |
| a) | The abattoir registration number; and |
| b) | The wording shown in sub-regulation (2) which must be in at least two official languages, one of which must be English. |
| 4) | The minimum sizes of stamps are 60 mm in diameter for the round mark shown in sub regulation (2). |
| 5) | The letters on the stamps must be readable and may not be less than 8 mm high. |
| 6) | Marks printed on wrapping material may be smaller than the sizes stated in sub-regulations (4) and (5) to suit particular circumstances provided they are approved by the provincial executive officer. |
| 7) | A purple coloured ink is required where stamps are applied to carcasses or meat and must be manufactured of harmless, edible ingredients approved for use on foodstuffs as described in the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972). |
| 8) | The mark of approval must be placed one on each side of the breast as well as on each thigh. |
