Professional Documents
Culture Documents
FOR
BUILDING A
RED MEAT ABATTOIR
VPH-PLANS-05-Guidelines-RedMeat
These guidelines were compiled to assist you in the planning of the building of a Red Meat abattoir
The importance of liaison on an ongoing basis with the officers of the Directorate:
Veterinary Public Health of your Province cannot be over-emphasised
Enclosed is a list of contact persons in the different Veterinary Service areas in Gauteng Province whom
you should URGENTLY contact before starting with the construction
The Director
Department of Agriculture, Conservation,
Environment and Land Affairs
Directorate : Veterinary Services
PO Box 8769
Johannesburg
2000
Diamond Corner
68 Eloff, cnr. Market Streets
Tel : (011) 355 1900
Fax: (011) 337 2292
The Director
National Directorate: Veterinary Public Health
Private Bag X138
Pretoria
Tel: (012) 319 7456
Fax: (012) 329 6892
VPH-PLANS-05-Guidelines-RedMeat
CONTENTS
No
Subject
Page no
1.
2.
A.
Legislation:
1.
2.
3.
7
7
12
4.
B.
3.
12
14
Grade E
Grade D
Grade C
Grade B
Grade A
Export Abattoir
14
15
16
16
17
17
Procedure :
19
A.
Summary
20
B.
21
C.
23
1.
2.
23
24
D.
E.
Application Form
Regional Director
25
1.
2.
3.
4.
5.
6.
25
29
30
36
38
45
51
1.
2.
51
51
F.
Re-zoning
52
G.
Registration as a Business
52
H.
52
I.
52
VPH-PLANS-05-Guidelines-RedMeat
4.
5.
6.
Meat Inspection:
53
A.
B.
C.
D.
54
55
60
61
Qualifications
Duty Sheet
Commitment (Form)
Application for Registration of inspection personnel
64
65
Marking of meat/stamps
67
VPH-PLANS-05-Guidelines-RedMeat
Chapter
LIST OF PROVINCIAL
VETERINARY SERVICE
CENTERS
Mr. C. Jordaan
Fax:
GERMISTON
Gauteng East Rand
Dr Thembinkosi Ramuthivheli
PO Box 1009
Germiston
1400
Southern Gauteng
Dr S Andreou
PO Box 1009
Germiston
1400
Cell:
Tel:
RANDFONTEIN
Dr I McDonald
PO Box 26
Randfontein
1760
Tel:
Cell:
Fax:
PRETORIA
Mr D Venter
Private Bag X369
Pretoria
Tel:
Cell:
0001
Fax:
VPH-PLANS-05-Guidelines-RedMeat
Chapter
LEGISLATION
IMPORTANT NOTICE
In terms of :
The Act provides for the maintenance of proper standards of hygiene for the slaughtering
of animals to obtain meat suitable for human and animal use.
The Act forbids the slaughter of animals at any place other than an abattoir with a valid
Registration Certificate, in other words one that meets certain requirements relating to its
layout and structure.
The Act was thus created to ensure that all consumers in the Republic of South Africa
obtains CLEAN, SAFE, HEALTHY AND WHOLESOME meat.
This assurance is only possible when such meat is derived from approved abattoirs that
are regularly inspected to ensure that they meet with hygiene requirements and where the
meat is inspected by trained, capable meat inspectors to remove all sick, infected or
contaminated meat and animal products from the food-chain.
Meat, suitable for consumption, is marked with a stamp on which the name and identity
number of the abattoir appears.
VPH-PLANS-05-Guidelines-RedMeat
LEGISLATION
A.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
Not all of these Acts will be discussed; abattoir owners must acquaint themselves with
how and where they may be affected by the legislation. This applies in particular to
regulations and byelaws peculiar to the local authority.
2.1 Act No.40 OF 2000 provides for the maintenance of proper standards of hygiene
for the slaughtering of animals with a view to obtaining meat suitable for human and
animal use.
The Act forbids the slaughter of animals at any place other than an abattoir with a
valid Registration Certificate, in other words one which meets certain requirements
relating to its layout and structure and the permanent equipment and other facilities
that must be installed or provided there, and which has been approved in terms of
this Act.
The Act requires that the meat and animal products obtained should be handled and
stored at approved abattoirs in accordance with prescribed standards, and that such
meat and animal products should be removed in accordance with prescribed
standards.
The Act also states that meat may not be imported except in terms of a permit
issued by the Director.
VPH-PLANS-05-Guidelines-RedMeat
Ostrich
Partridge
Pheasant
Pig
Pigeon
Quail
Rabbit
Sheep / Goat
Turkey
animal product means any by-product obtained from the carcass of an animal
other than the meat thereof
assignee means any person, undertaking, body, institution or association
designated under section 4; (viii)
essential national standards means the standards contemplated in section 11;
(xiv)
MEC means the member of the Executive Council of the province in question
responsible for abattoirs
national executive officer means the officer designated as such in terms of
section 2 (1); (xiii)
officer means an officer as defined in section 1(1) of the Public Service Act, 1994
(Proclamation No 103 of 1994); (ii)
owner in relation to a slaughter facility, includes the person in control of the
slaughter facility; (vi) those portions of any animal which are ordinarily intended for
human or animal consumption;
premises includes any building, structure, enclosure, land, road, harbour, jetty,
quay or mooring; (xvi)
provincial executive officer means the officer of the province in question
designated as such in terms of section 5 (2) (a); (xvii)
regulation means any regulation made under section 22; (xviii)
sale includes an agreement to sell . and any offer, advertisement, exposure,
VPH-PLANS-05-Guidelines-RedMeat
On account of the fact that the current Standing Regulations were promulgated in 1969
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10
and that amendments have been made over the years by means of Government Notices,
the Standing Regulations are presently being rewritten and upgraded. Unfortunately this
project had not been completed at the time of writing. Readers are advised therefore to
note for themselves when the new Standing Regulations are announced and published,
and are strongly recommended to obtain a full set of the Regulations.
SUBDIVISION OF THE REGULATIONS
PART I
PART II
PART III
PART IV
PART V
PART VI
PART VII
PART VIII
PART IX
PART X
PART XI
PART XII
PART XIII
PART XIV
PART XV
PART XVI
PART XVII
PART XVIII
PART XIX
PART XX
PART XXI
PART XXII
PART XXIII
PART XXIV
PART XXV
PART XXVI
PART XXVII
PART XXVIII
PART XXIX
PART XXX
PART XXXI
Definitions
Approval of Abattoirs and Appeals
Abattoirs: Requirements in respect of Premises and Facilities
Handling, Slaughter and Inspection: General
Ante-mortem Inspection
Humane Slaughter of Animals
Post mortem Inspection
Disposal of Condemned Carcasses, Meat, Viscera or Animal Products
Marks and Marking
De-boning Rooms or Places
Rendering of Edible Fat
Edible Offal Cleaning
Preparation of Casings
Preparation of Pet Foods
Canning of Meat for Animal Consumption
Equine Animal Slaughter Regulations
Preparation and Storage of Skins and Hides
Poultry Slaughter Regulations
Transport of Animals, Meat and Animal Products
Importation of Carcasses and Meat
Cold Storage Facilities
Cleaning and Disinfection
Exemption for Research
Laboratory Services
Examination for Meat Inspectors Certificate
Qualifications, Appointments and Duties of Veterinary Meat Inspector,
Meat Inspectors and Meat Examiners
General
Records, Reports and Returns
Fees
Penalties
Title and Date of Commencement
In conclusion we must also point out that as a result of changes to the profession over the
years the Directorate: Veterinary Public Health has addressed various specific procedures
in the form of policy documents and guidelines. The following are a few examples of
subjects dealt with in this way:
1.
2.
3.
4.
5.
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11
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12
Regulations
The Minister can promulgate regulations relating to:
The keeping and ownership of animals.
Any other reasonable requirements needed to protect animals.
The custody/accommodation of any animals as well as the recovery of costs
incurred from the owner.
Any other general matter which may promote compliance with this Act.
These regulations can also specify fines for non-compliance with the Act.
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13
A red meat abattoir may be graded as a Grade E red meat abattoir if it is complies
with the following requirements:
(a)
(b)
(c)
(d)
(i)
(ii)
(iii)
(e)
(f)
(g)
VPH-PLANS-05-Guidelines-RedMeat
14
(h)
(i)
(j)
(k)
(l)
(m)
(n)
(o)
(p)
Such partitioned area shall have an exterior door for the removal of un-skinned
heads, feet, stomachs and intestines.
Hanging facilities, calculated at 0,75 metre length of rail per chilller unit, shall be
available for carcasses and red offal.
A door that is used exclusively for the removal of carcasses and red offal shall be
available.
Covered loading facilities for the removal of carcasses and red offal shall be
available.
Suitable equipment (excluding a scalding tank for pigs) shall be available for the
efficient performance of all functions required in terms of the Act in connection with
the slaughter and dressing of animals and the inspection of meat.
Theft proof containers and facilities shall be available for the collecting and
disposing of meat and animal products which have been condemned in terms of
section 27 (b) (i) of the Act.
Change-rooms, toilets and shower and wash facilities shall be available for all
persons who perform functions at such abattoir.
An efficient drainage system and facilities for handling effluent shall be available.
Facilities for the storage of supplies needed for the effective operation thereof shall
be available.
(f)
(g)
(i)
(ii)
(iii)
(h)
VPH-PLANS-05-Guidelines-RedMeat
15
16
(e)
brought there.
Separate office accommodation and change-rooms shall be available for meat
inspection personnel.
The Chief Meat Hygiene Officer may on application grant written authority that the
throughput of an abattoir may exceed the maximum determined in this notice:
Provided that the grade allocated to such abattoir shall not be changed as result of
such higher throughput.
(2) An application referred to in sub-clause (1) shall be considered on the basis of
proven managerial ability of the applicant concerned and his ability to maintain
hygiene at the abattoir concerned.
17
2 ostriches
and must be distinguished from a chiller which is the equivalent of:
1 bovine/equine carcasses
2 calf carcasses
6 sheep/goat carcasses
2 pig carcasses
12 plucks
6 unmasked heads
6 ostrich thighs
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18
Chapter
PROCEDURE
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19
A.
SUMMARY
Contact the office of the regional service centre. Discuss your intentions and plans
with them.
The first step is to complete and submit the preliminary environmental assessment
questionnaire, attached to this brochure, to the Directorate for Environment at the
provincial Department of Agriculture
Only after they have completed their screening and given clearance in writing, can
you proceed by submitting the application for building an abattoir
3.
4.
5.
Make sure that the premises have the necessary zoning to operate the abattoir and
related activities.
6.
Construction may ONLY commence once written approval of your plans had been
received from the Director Veterinary Services of your province.
7.
The following liaison/arrangements with your Veterinary Public Health Officer should
be done as soon as possible:
(a)
(b
(c)
(d)
(e)
8.
B.
APPLICATION FOR
OF AN ABATTOIR
VPH-PLANS-05-Guidelines-RedMeat
CONSTRUCTION / UPGRADING
20
AGRICULTURE, CONSERVATION,
ENVIRONMENT AND LAND AFFAIRS
DIRECTORATE: VETERINARY SERVICES
THE DIRECTOR, PO BOX 8769, JOHANNESBURG 2000
ABATTOIR:
Name:
Type:
Physical Address or Registered Farm Name and Number (attach route description):
Magisterial District:
Tel.:
2.
OWNER :
Fax:
E-mail:
Name:
Physical Address:
Postal Address:
Code:
Tel.:
Fax:
CONTACT PERSON:
E-mail:
Name:
Tel.:
Fax:
E-mail:
Owner, for the purpose of the Meat Safety Act (Act 40 of 2000), means the person in whom the ownership of the
abattoir is vested or, in the case of any abattoir in respect of which the right of general control is vested in a person other
than the person in whom the ownership is vested, that other person.
3. 8. Further information to be supplied on reverse of application form.
I, the undersigned, hereby apply for approval of the plans for construction / upgrading of the abovementioned abattoir.
understand that preliminary approval of the plans does not obviate the need for Abattoir Registration.
APPLICATION FEE :
R 500
Cash
Virtual Card
Cheque
Electronic Payment:
Home or Bank
Service Centre:
(2 day clearance)
(2 day clearance)
I understand that the service can be delivered only after the payment is reflected in the DACEL Cost Recovery PMG, or once all
previous invoices of an approved credit client have been paid.
BANK:
BRANCH CODE:
CODE TO BE USED :
V V 1
ACCOUNT NAME:
ACCOUNT NO.:
DATE:
SIGNATURE:
Plans Evaluated:
21
3.
PROPOSED TURNOVER:
SPECIES
PER DAY
PER HOUR
YES
NO
YES
NO
Cattle
Sheep
Pigs
Other
4.
WATER:
4.1 Source:
4.2 Quality:
4.3 In case of origin other than Municipal
4.3.1 Bacteriological tests
4.3.2 Chemical tests
5.
6.
NO
YES
(Copy of the latest results included)
NO
Description and extent of activities on adjoining premises (to be illustrated with the help of sketches)
Method of disposal of condemned material:
6.1 Blood:
6.2 Organ and condemned carcasses:
6.3 Paunch content:
6.4 Feathers:
7.
8.
Meat Inspection:
Have the necessary arrangements for compulsory meat inspection been made:
YES
NO
(Include a copy of commitment of agent / veterinarian / meat inspector to provide the meat inspection service at your abattoir)
SIGNATURE OF APPLICANT
VPH-PLANS-05-Guidelines-RedMeat
Yes:
22
C.
Location of abattoir :
VPH-PLANS-05-Guidelines-RedMeat
23
Mr H Smit
Regional Director: Gauteng Province
Department of Water Affairs and Forestry
Private Bag X995
PRETORIA
0001
or
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24
D.
SUBMISSION OF PLANS
1. All design drawings submitted must be drawn in black water-resistant ink on durable
light coloured paper with a minimum size of A1
Must include a site plan to the scale of 1:200 or such other scale as approved by the
Director, containing the following information:
1. The used scale.
2. True North.
3. Prevailing wind direction.
4. Surface draining and natural slope.
5. Position and directions of boundaries of the premises.
6. Position of gates and access roads to and on the site.
7. Structural specifications of fences and gates including the position thereof.
8. Description of and structural specifications of road surfaces on and adjoining the
site and where applicable names of such streets.
9. Nature of non-traffic surfaces within the boundaries of the site including
description and structure of pedestrian walkways.
10. Detail, position and design of sewerage/effluent disposal systems.
11. Detail of storm water drainage including concrete or asphalt apron around
buildings.
12. The abattoir as well as all other buildings and structures specifying the purpose
for which it will be used.
13. Position of change rooms - No toilet, unless waterborne must be within 6m of an
abattoir or lairage.
14. Position of offloading facilities
15. Positions of kraals/holding pens - Lairages to be located at a lower level than
25
VPH-PLANS-05-Guidelines-RedMeat
Where structural specification are required as in points 7, 10 and 16 a scale of 1:50 must be used on separate drawings
additional to the site plan.
2. Design drawings of the slaughter facility and associated structures must be on a scale
of 1:50 or any other scale that the Director specifically approved.
Each separate floor/level/story must be illustrated individually with the necessary cross
sections where required.
Elevation drawings (four sides), floor plans and sections are required and must contain
the following:
(1)
(2)
(3)
(4)
Scale used.
True North indicated.
All rooms/halls/structures on the premises must be illustrated and must indicate
the use/purpose thereof.
Detail of the following must be illustrated:
(a)
Nature of wall and door surfaces as well as colour of paint or tiles where
applicable, inside as well as outside.
(b) Direction and slope of floors. Slaughter halls 1:60 / Rough offal rooms 1:36
(c) Rounding of floor-wall and wall-wall junctions with a minimum of 50 mm
radius. (Detail drawings required).
(d) Non-absorbent ceilings where applicable with a minimum height of 2,75 m
from the floor. The nature of ceilings, rails and construction should be
shown in section.
(e) All rooms must be insect, rodent and bird proof.
(f) Exposed piping a minimum of 40 mm from wall.
(g) All: power points
Hot water points
Cold water points
Mixed (Hot and cold) water points
Water hose points (including hose reels)
Drainage points as well as fat/solids traps must be indicated. (Detail
drawings required).
(h) All:
Windows (indicate the size or catalogue code), should provide
ventilation and must be provided with fly screens .
Doors
Passages
Entrances
Exits
Hatches must not be excessive in size, edible produce must not
touch the side of the hatch. Lower side must slope towards the dirty
area.
VPH-PLANS-05-Guidelines-RedMeat
26
(j)
Intensity of artificial light should ensure 220 lux in work areas and 540 lux at
inspection points.
(k)
(l)
(m)
(n)
Handling of blood.
Type e.g.
Domestic
Commercial
Self build.
(b)
(c)
(d)
(e)
27
14.
Any points that cannot be shown on the drawing may be explained in a covering
letter.
15.
16.
28
(b)
(c)
Nature of roof and construction thereof - this is compulsory for small livestock.
(Roof must be non combustible).
(d)
(e)
Off loading platform detail - nature of construction, height, drainage (kerbs, drip
rails, etc.)
(f)
3. Abattoir
(Scale 1:50)
(a)
Product handling and flow patterns of product and personnel must be indicated.
(b)
(c)
Handling of blood.
(d)
4. Abattoir sections
(Scale 1:50)
(a)
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29
Floor surfaces
ROOM
POPULATION
1 - 15
16 - 100
More than 100
MINIMUM SURFACE
MEASUREMENT
2
0,8 m per person with a minimum of
6 m2
0,6 m2 per person with a minimum of
12 m2
0,5 m2 per person with a minimum of
60 m2
NB: The floor surfaces are based on the plan measurements but do not include the
surface occupied by a built-in cabinet or cupboard, or door, a partition wall or other
partition that was erected in terms of sub-regulation CC 2.4.
Sub-regulation CC 2.4 reads:
Two or more rooms are regarded as one room if a partition wall or any other partition,
inclusive a door erected between such rooms, occupy more than 60% of the partition
surfaces.
SANITATION DEVICES
Population
from to
Men
Toilets
15
30
60
90
120
Urinals
Hand-wash
basins
1
1
1
1
2
2
2
3
3
3
5
4
3
6
5
For a population of more than 120, add 1
toilet, 1 urinal, 1 hand-wash basin for
each 100 persons.
A 600 mm length urinal is equivalent to
one urinal.
Women
Toilets
Hand-wash
basins
2
1
3
2
5
3
7
4
9
5
For a population of more
than 120, add 1 toilet for
each 50 persons and 1
hand-wash baisin for each
100 persons.
Showers should be supplied separately for each gender in a relationship of 1 shower for
each 15 persons in a change-room or they should have direct access to it.
If a dispute should develop, the Department of Labour should be contacted for a decisive
answer. The users code for the implementation of the National Building Regulations
(SABS 0400-1990) can be bought from the SABS.
3. EXAMPLES OF PLANS
Standard type of plans are available on request
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35
4. LEGENDS (SPECIFICATIONS)
Specifications may be indicated on the plan/drawings, or may be provided as
an addendum.
Specifications of equipment may be in the form of symbols as in attached examples, on
the plan drawing, or indicated by numbers with an explanatory addendum
SPECIFICATIONS
VPH-PLANS-05-Guidelines-RedMeat
36
VPH-PLANS-05-Guidelines-RedMeat
37
Each of these components has specific functions and should be designed accordingly
The functions of the components
Raw sewerage will clog the soil, causing ineffective absorption by the sub-soil. The
septic tank, however, will condition the incoming sewerage, separating the solids from the
liquid phase by either settling to the bottom or collecting at the surface (float). This
results in the formation of three distinct layers:
Layer of sludge on the bottom,
A floating layer of scum on top and
A relatively clear liquid layer in the middle.
Bacterial digestion of organic material will cause liquefaction of the solids with associated
gas formation thus reducing the solids volume.
The only function of a soil disposal system is to get rid of the effluent from the septic tank
in a safe and inoffensive manner.
VPH-PLANS-05-Guidelines-RedMeat
38
Designing requirements
1. Septic tank
(a)
(b)
(c)
(d)
(e)
The nature of the soil to a large extent determines the shape and size of the
system.
Locations should be such that it does not create a danger for public health or
pollute either ground- of surface water.
The clogging effect of the effluent on the surface soil must be avoided
Facilitate full use of the available infiltration area.
A separate system for the ablution facilities (cloakrooms, toilets and kitchens)
utilising a septic tank and a separate or common soil percolation system
2.
A second system for the abattoir effluent incorporating the necessary solids/fat
traps and sedimentation tanks to remove solids (pieces of meat and fat). Effluent
from this system can be discharged in a separate of the same common soil
percolation system
Designing criteria
1. Volume sewerage water
Abattoirs require a water supply of at least 900 litre per slaughter unit. The water
must be available at an effective pressure and be protected against pollution
VPH-PLANS-05-Guidelines-RedMeat
39
10%
20%
25%
25%
5%
8%
7%
40
41
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50
D.
1.
2.
As already seen in the section dealing with legislation, other authorities also have
requirements that have to be conformed with. It is thus essential to liase with those
authorities as well
1.
Letter of no objection from your local authority clearly specifying that they have no
objection to the abattoir being built on those premises. The local authority may in
the same letter specify additional requirements in terms of e.g. disposal of
condemned material, blood, stomach content and even abattoir effluent in order to
minimise environmental pollution
This letter can be obtained from either:
a.
Municipality
b.
Local Regional Council
c.
Department of Health
If you have problems with this matter contact your local Veterinary Public Health
officer
2.
VPH-PLANS-05-Guidelines-RedMeat
51
F.
RE-ZONING
Even though this Department does not require written proof that your premises has the
correct zoning to :
Operate an abattoir
Operate a business
For a food premises
G.
REGISTRATION AS A BUSINESS
You are legally compelled to register your abattoir as a business under the Regional
Councils Act
H.
Building plans are evaluated by officers of this Department in terms of the Abattoir
Hygiene Act 1992 (No 121 of 1992) from a hygiene point of view
Building plans must also be submitted to the offices of your local authority to be approved
in terms of the National Building Regulations
I.
Occasionally due to a very specific need, abattoir owners need to obtain consent from the
Director not to conform to some of the regulations
In such cases a protocol could be drawn up in consultation with your Veterinary Public
Health officer specifying the managerial procedure that will be followed, to bring the
specific need as close as possible to the requirements of the Standing Regulations
The protocol as well as written application for exemption of the Regulation being
transgressed must be submitted to the Director Veterinary Services for approval
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52
Chapter
Meat Inspection
A.
QUALIFICATIONS
B.
DUTY SHEET
C.
COMMITMENT
D.
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53
A.
QUALIFICATIONS
1. A Veterinarian
He should be registered in terms of the Veterinary and Para-Veterinary Occupational
Act 1982 (Act No. 19 of 1982) to exercise a veterinary occupation.
2. A Meat Inspector:
1. The National Diploma in Meat Hygiene of the Department of National Education
3. The National Diploma for Health Inspector of the Department of National Education
4. National Diploma in Environmental Health
5. The Health Inspectors Certificate and the Certificate for Inspectors of Meat and
other food, both from the Royal Association for Health
6. Any other qualification approved by the Director
3. A Meat Examiner:
a. National Certificate for Meat Examiners of the Department of National Education
b. Any other qualification approved by the Director
Please take note that a Meat Examiner may only do meat inspection under the
supervision of a Meat Inspector.
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54
B.
DUTY SHEET
INTRODUCTION
The overall task of an designated person is to ensure that the requirements of the
Abattoir Hygiene Act 1992, Act 121 of 1992, is adhered to his/her slaughter facility.
PREREQUISITES
(ii)
A copy of the Abattoir Hygiene Act 121 of 1992, the Standing Regulations as well as
any relevant Directives.
A. MEAT EXAMINERS
1. Perform routine primary meat inspection on all carcasses, meat and animal
products according to Schedule 2 given in the Standing Regulations and
appropriate directives.
2. Meat examiners may under supervision of an designated meat
inspector/veterinarian assist in the controlling of basic hygiene requirements in
his/her slaughter facility.
B. MEAT INSPECTOR
Additional to the duties of the meat examiner, the meat inspector is responsible to
perform the following duties:
1. Ensure that the requirements as set out in the Abattoir Hygiene Act (Act 121 of
1992) as well as the Standing Regulations and directives are adhered to.
2. Ensure that the conditions stipulated on the Registration Certificate for his/her
slaughter facility are met.
3. Ensure that the basic hygiene requirements for slaughter facilities are complied
with, in particular the following:
3.1
3.2
3.3
3.4
3.5
All edible animal products to be handled hygienically and kept off the floor
and away from other dirty areas.
3.6
3.7
3.8
3.9
3.10
3.11
3.12
All edible products should be handled in a clean and tidy manner at all
times.
4. Ensure that the slaughter facility is maintained in a clean hygienic manner during
production / slaughtering
5. Ensure that:
The abattoir is thoroughly cleaned as prescribed in Part XXII of the Standing
Regulations, after conclusion of slaughter and that surfaces are clean before
slaughtering commences. Attention should be given especially that no edible or
condemned products after conclusion of slaughter should stay over on the abattoir
premises, unless it is stored in a suitable cooling facility.
6. Ensure all personnel handling meat are subjected to medical tests as prescribed,
including daily examination of the hands and arms of personnel and monitoring of
medical records to exclude carriers of transmissible disease.
7. Ensure that:
7.1 Vehicles transporting live animals conform to standards.
7.2 Animals are treated humanely.
7.3
56
No dead animals are brought into the slaughter facility unless a protocol
exists in the case of processing in an approved plant.
8. Should a veterinarian not be available, the meat inspector should examine all live
animals and arrange that suspect cases be slaughtered last and if thought
necessary, seek the advice of a veterinarian.
9. Ensure that all animals are slaughtered according to procedures set out in the
Abattoir Hygiene Act of 1992 and Standing Regulations in particular:
9.1 Humane handling during movement of animals to the stunning area.
9.2 Effective stunning and immediate bleeding in the hanging position.
9.3 Commencement of dressing only after the animal has bled out completely.
9.4 Dressing to be undertaken hygienically to limit contamination.
9.5
9.6
10.
11.
Ensure that:
The disposal of condemned carcasses or animal products should occur in
terms of Part VIII of the Standing Regulations. Precautions should be taken
especially to ensure that no condemned product reaches the food chain
intentionally or because of lack of control or supervision
12.
Ensure that:
No carcass or meat derived from an animal slaughtered in the abattoir is
removed without marking it in terms of the regulation in Part IX of the Standing
Regulations.
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13.
Ensure that:
The approval stamp should at all times be under his personal supervision,
control and use and should thus be stored in such a way to exclude the
undesignated use thereof.
14.
Ensure that:
14.1 No intermingling of warm and already cooled products should occur
14.2 Daily cleaning is done effectively
14.3 Non-admissible items should not be stored in the cooling facilities
15.
Ensure that:
Offloading and transport of carcasses, meat and animal products should occur
in terms of Part XIX of the Standing Regulations. The following should receive
specific attention :
15.1 That meat vehicles conform to the regulations with regard to:
(a) Them being dust- and waterproof
(b) The name and address of owner being displayed
(c) Their state of cleanliness
15.2 That carcasses and red offal are not loaded with rough offal into the
same vehicle, except where rough offal is transported in an acceptable,
leak-proof container with a tight sealing cover.
16.
Ensure that:
Records, reports and logs should be kept up to date by the owner of the
abattoir in terms of Part XXVIII and that the necessary information be kept up
to date and supplied to the owner to complete the Schedule 8 forms.
If the meat inspector is of opinion that an approved abattoir or part thereof or
an appliance therein is dirty or in an unhygienic condition, or if renovation,
repair or changes are necessary or if it does not conform in all respects to the
requirements of the Act, or if the Regulations are not met, he can instruct the
owner in writing to repair the named fault.
A copy of each instruction should be submitted to the Provincial Director of that
specific Province without delay for submission to the Director: Veterinary
Public Health.
C. VETERINARIAN
Additional to the duties of the meat inspector, the veterinarian is responsible to
VPH-PLANS-05-Guidelines-RedMeat
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VPH-PLANS-05-Guidelines-RedMeat
59
C.
COMMITMENT
I, the undersigned:
NAME:
ADDRESS:
....
TEL. NO.: (W)...
TEL. NO.: (H) ..
ID NO.: ..
QUALIFICATIONS:.....
....
Intend to do meat inspection at the new abattoir of:
OWNER: ......
ADDRESS: ..
SIGNATURE
VPH-PLANS-05-Guidelines-RedMeat
60
D.
VPH-PLANS-05-Guidelines-RedMeat
61
Fax:
E-mail:
approved under the Meat Safety Act of 2000 (Act 40 of 2000) as a Grade
Abattoir
hereby apply that the person(s) indicated in the table below be registered by the Director: Veterinary Services, to render a
service as veterinarian(s) / meat inspector(s) at the above-mentioned abattoir.
Owner, for the purpose of the Meat Safety Act (Act 40 of 2000), means the person in whom the ownership of
the abattoir is vested or, in the case of any abattoir in respect of which the right of general control is vested in a
person other than the person in whom the ownership is vested, that other person.
2. PARTICULARS OF OFFICIALS:
FULL NAME AND SURNAME
IDENTITY NUMBER
POSITION
i
ii
iii
iv
v
3. The abovementioned veterinarian(s) / meat inspector(s) / meat examiner(s) will be in the employ of:
(name of company)
4. Enclosed herewith please find a completed Annexure B for every official mentioned under 2. above.
APPLICATION FEE :
Cash
Virtual Card
Electronic Payment:
Home or Bank
Service Centre:
Cheque
(2 day clearance)
I understand that the service can be delivered only after the payment is reflected in the DACEL Cost Recovery PMG, or once
all previous invoices of an approved credit client have been paid.
SIGNATURE: ABATTOIR OWNER
DATE
BANK:
BRANCH CODE:
CODE TO BE USED:
V V 7
ACCOUNT NAME:
ACCOUNT NO.:
Receipt Number:
VPH-PLANS-05-Guidelines-RedMeat
SIGNATURE
62
ANNEXURE B:
First Names:
Code:
1.5 Tel.:
Fax:
E-mail:
2. QUALIFICATIONS:
PROFESSIONAL QUALIFICATIONS
DATE
ATTAINED
INSTITUTION
(Name of University / Technikon / College)
PREVIOUS EXPERIENCE of ante mortem inspection of slaughter stock, meat inspection and general hygiene control at
an abattoir (Please give time period and extent of involvement)
4.
IN WHOS SERVICE will you be, if you are appointed at the above-mentioned abattoir (name of company)?
5.
YES / NO
(2)
Meat inspection
YES / NO
(3)
General hygiene management
In case of a meat examiner in a red meat abattoir, will you be working under the
supervision of a Veterinarian / Meat Inspector?
YES / NO
YES / NO
(2)
That I am in possession of a copy of the Meat Safety Act (Act No. 40. of 2000) and that I am familiar with the
stipulations therein.
(3)
That I am in possession of a copy of the Standing Regulations and that I am familiar with the contents thereof.
(4)
That I understand that I can be reported to the Professional Body of which I am a member should I fail to carry out
my lawful duties to the best of my ability.
DATE
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63
Chapter
Application for
Registration
Registration
APPLICATION FOR A
REGISTRATION CERTIFICATE
The application should be submitted in writing to the Director : Veterinary Public Health
through the Director: Veterinary Services (or his designated delegate) in your Province.
The application may only be done once the abattoir construction is complete and a final
inspecti9on was done, in order for the application to be recommended
The application must be accompanied by the necessary fee as determined from time to time
by the Director from time to time. (Contact your local Veterinary Public Health officer in this
regard).
See attached pro-forma application form of the Registration Certificate.
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64
AGRICULTURE, CONSERVATION,
ENVIRONMENT AND LAND AFFAIRS
DIRECTORATE: VETERINARY SERVICES
THE DIRECTOR, PO BOX 8769, JOHANNESBURG 2000
Telephone: (011) 355-1987
Fax: (011) 337-2292
Name:
Type:
Fax:
OWNER :
E-mail:
Name:
Physical Address:
Postal Address:
Code:
Tel.:
Fax:
E-mail:
Fax:
E-mail:
Name:
CONTACT PERSON:
Tel.:
Calves:
Sheep / Goats:
Pigs:
Other (specify):
I, the undersigned, hereby apply for registration of the abovementioned Abattoir, in terms of the Meat Safety Act (Act 40 of 2000).
APPLICATION FEE of
R
(see reverse: V V 2 V V 6) for Registration of a
Grade abattoir
TYPE OF PAYMENT into DACEL Cost Recovery PMG account:
Deposit at Bank:
Cash
Virtual Card
(2 day clearance)
Electronic Payment:
Home or Bank
Service Centre:
Cheque
(2 day clearance)
I understand that the service can be delivered only after the payment is reflected in the DACEL Cost Recovery PMG, or once all previous
invoices of an approved credit client have been paid.
DATE:
SIGNATURE:
STANDARD BANK (SA)
16 53 00
BANK:
BRANCH CODE:
ACCOUNT NAME:
ACCOUNT NO.:
Date:
of (species)
to be slaughtered daily.
(see reverse)
ADMINISTRATION OFFICER
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SIGNATURE
65
ABATTOIRS GRADE
AMOUNT
CODE NO.
6,000
VV2
4,500
VV3
2,000
VV4
1,000
VV5
500
VV6
File
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Yes:
66
Chapter
Marking of
Meat/Stamps
Section 10 (1) of the Act prohibits the removal of meat from an abattoir unless the meat
has been inspected, approved and it has been marked in the prescribed manner
The mark is in the form of a round stamp as illustrated below, with the following
specifications :
a. The diameter of the circle must be at least 40 mm
b. Must contain the identity number of the abattoir as well as the words Goedgekeur
and Passed
c. The letters must be at least 4 mm in height
1/12
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