Statistics Act, 1999
R 385
Meat Safety Act, 2000 (Act No. 40 of 2000)Red Meat Regulations, 2004Part II : Requirements for the Registration of Red Meat Abattoirs [Section 11(1)(A)]C. Hygiene management practises and related matters1. Offal handling30. Red Offal |
| 1) | Red offal must be washed with clean running water, hung on hooks or placed in containers and chilled in a red offal or carcass chiller, to reach a core temperature less than 7°C within 16 hours, 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 officer and on condition that a separate route for dispatch is provided. |
| 2) | Red offal may not be stored, or come into contact, with rough offal. |
| 3) | Further separation, cutting and packing of red offal must be done in a separate area or room. |
| 4) | Where red offal is packed in cartons, containers or plastic bags for dispatch, chilling or freezing- |
| a) | it may only be done in a separate area or room and equipment must be provided for this function; |
| b) | storage facilities for clean empty bags or containers, for a day's use, must be provided; and |
| c) | bulk storage facilities must be provided for packing material. |
| 5) | Cartoned offal may not be stored in the same chiller as carcasses or uncartoned offal. |
