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

Red Meat Regulations, 2004

Part VI : Meat Inspections [Section 11(1)(j)]

B. Primary meat inspections

(1) Cattle

87. Inspection of cattle heads

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1)When inspecting the head the registered inspector must inspect bilaterally -
a)the Lnn mandibulares, Lnn parotidei, and the Lnn retropharyngiales, by multiple incisions; and
b)the external masseters (M. masseter), by making two deep linear incisions parallel to the mandible, and the internal masseters (M. pterigoideus medialis), by making a single deep linear incision.

 

2)The registered inspector must observe and palpate the tongue.

 

3)The registered inspector must observe the skin (or external surface of de-masked heads), lips, gums, hard and soft palates, eyes and nostrils.

 

4)The tonsils must be removed after inspection as part of the slaughtering process and condemned.