Statistics Act, 1999
R 385
Meat Safety Act, 2000 (Act No. 40 of 2000)Poultry Regulations, 2006Part II : Requirements for the Registration of Poultry AbattoirsC. Hygiene management practices and related matters(1) Offal handling30. Rough offal |
| 1) | Rough offal consists of the head, feet and intestines. |
| 2) | After evisceration and meat inspection, the intestines must be removed from the evisceration area. |
| 3) | Intestines intended for human consumption must be washed, packed and chilled without delay, to minus 2°C within 12 hours of evisceration but it need not be chilled at the abattoir if dispatched on a continuous basis to the chilling facilities, the proximity of which must not compromise hygiene standards and be approved by the provincial executive; |
| 4) | Heads and feet must be washed. |
| 5) | Wrapped, packed and chilled rough offal must be stored at minus 12°C if not dispatched within 72 hours. |
| 6) | Rough offal must be dispatched in leak proof containers. |
| 7) | No rough offal may be stored or come into contact with red offal. |
