Meat Safety Act, 2000 (Act No. 40 of 2000)

Ostrich Regulations, 2007

Part II : Requirements for the Registration of Ostrich Abattoirs

C. Hygiene management practises and related matters

(1) Offal handling

33. Washing of rough offal

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1)Rough offal must be removed from the dressing room to the offal room directly adjacent and connected thereto, after being passed, where gizzards and intestines must be -
a)separated and emptied of its contents;
b)washed with clean running water; and
c)hung on hooks for cooling and drip drying before and during chilling.

 

2)Equipment for the effective removal of gizzard and intestinal content must be provided and this material must he removed at regular intervals to prevent accumulation.

 

3)Where washed gizzards or intestines are packed in containers or plastic bags for dispatch, chilling or freezing, a storage facility for clean bags or containers, for a day's use, must be provided.

 

4)Edible rough offal kept in an abattoir for longer than four hours after slaughter must be stored in a chiller at an air temperature not exceeding minus 2°C.