Statistics Act, 1999
R 385
Meat Safety Act, 2000 (Act No. 40 of 2000)Red Meat Regulations, 2004Part VII : Marks and Marking [Section 11(1)(m)]112. Specifications for stamps, marks and ink used |
| 1) | All stamps or roller marks used to mark any carcass or meat must be constructed of a nontoxic, non corrosive material and must be so constructed as to be readily cleanable. |
| 2) | The following stamps are required: |
[For diagrams, see Government Gazette No. 26779 dated 17 September 2004]
| 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 marks must be placed, in case of - |
| a) | cattle, sheep, pig and horse carcasses, on each quarter of the carcass and for pigs, an additional stamp on the head; and |
| b) | cattle, calves and horses, on the heads, if skins are removed. |
