[Section 11(1)(a)]
Considering the requirements set out in Part II B(1), for an abattoir to be graded as a rural ostrich Abattoir-
| a) | the throughput may not exceed two units (four ostriches) per day; |
| b) | the premises must be fenced and provided with a gate to control access of people and animals; |
| c) | an offloading facility for the humane offloading of livestock must be provided; |
| d) | pens must be provided to accommodate livestock at the discretion of the provincial executive officer in each case; |
| e) | a crush which can also serve as a stunning pen situated adjacent to the bleeding area, must be provided; |
| i) | a room where stunning, bleeding in a hanging position and feather removal is done; |
| ii) | a room with a dressing and evisceration rail where flaying and evisceration is done; |
| iii) | rooms in (i) and (ii) must be equipped with and connected by a carcass rail; but |
| iv) | the room in (ii) may be omitted, on condition that only one bird may be killed and dressed in the room in (i) and the carcass removed from the abattoir before a subsequent bird is killed; |
| g) | if windows are not glazed, fly screens must be provided; |
| h) | curbed and drained areas must be provided adjacent to the abattoir- |
| ii) | to hold containers with inedible products prior to removal; |
| i) | doors must be provided- |
| i) | where birds enter the abattoir; |
| ii) | where carcasses and red offal are dispatched; |
| iii) | between the dressing room and adjacent area mentioned in paragraph 4(h); and |
| iv) | between the dressing room and the room where stunning, bleeding, feather removal is done, provided that if the air movement prevents feather particles and dust from entering the dressing room, such door may be omitted; |
| j) | hand washing facilities must be provided in the abattoir; |
| k) | a sterilizer adjacent to a hand washbasin must be provided; |
| l) | toilet and hand wash facilities must be provided; |
| m) | facilities to store items needed in the daily slaughter process must be provided; |
| n) | the design of the abattoir must allow for future upgrading of the facility; |
| o) | chilling facilities to accommodate at least the daily throughput must be provided and the proximity of these facilities must be such as not to compromise hygiene standards and be acceptable to the provincial executive officer. |
