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Independent Meat Inspection
Meat Inspection aims to ensure that meat provided to the consumer is safe to eat.
Independent Meat Inspection takes place under the auspices of the Meat Safety Agency, 2000 (Act 40 of 2000); the Red Meat Regulations, Poultry Meat Regulations and the Independent Meat Inspection Scheme.
In terms of the Meat Safety Act, 2000 (Act 40 of 2000), all meat inspection services must be conducted independently of abattoir. In relation to meat inspection, Section 11 of the Act stipulates the following:
- the owner of an abattoir must procure a meat inspection service for that abattoir;
- meat inspection services may only be performed by the national executive officer, a provincial executive officer, an authorised person or an assignee, who must perform that function independently from the abattoir;
- a person contemplated in the paragraph above must be a veterinarian, meat inspector, meat examiner, animal health technician or such other duly qualified person as may be prescribed.
Meat inspection is conducted at abattoirs and includes the performance of ante-mortem, primary and secondary meat inspections by registered inspectors or examiners who may be employed by an assignee and may include hygiene management and regulatory control as agreed on with the provincial executive officer for each abattoir and includes reporting of non-conformances to the provincial executive officer.
Frequently Asked Questions
The Independent Meat Inspection scheme provides guidelines to personnel requirements at an abattoir. The PEO will approves the personnel allocation at an abattoir.
Abattoirs can only change assignees with the approval of the relevant PEO with valid reasons. Non-payment or accounts in arrears is not a valid reason to change assignees.
Meat Classification
Frequently Asked Questions
Meat classification is done by a meat classifier who has a valid meat classification code from the South African Meat Industry Company (SAMIC). The meat classifier must be in the employment of an approved service provider.
Meat Classification is a mark of quality that indicates the different qualities of meat.
The Agricultural Product Standards Act, 1990 (Act 119 of 1990), states that certain agricultural products:
- must be sold according to the prescribed class and grade;
- must comply with the prescribed standards regarding the quality thereof, or class or grade thereof.
The Regulations regarding the classification and marking of meat intended for sale in the Republic of South Africa provides the requirements for meat classification.
Meat is classified according to age, fat cover and carcass composition and roller marked according to the classification of each carcass. Both grade and Fat, along with abattoir’s registered identity number, are stamped into all carcasses with food grade approved ink.
Poultry Meat Inspections (Quality)
The purpose of quality inspections on poultry meat is to ensure that the products sold adhere to the regulations.
The inspections will prevent poor quality products from being sold to the consumer. It is envisaged that regular inspections of poultry meat will curb food fraud which come from misleading the consumer regarding the product.
The Agricultural Product Standards Act, 1990 (Act 119 of 1990), states that certain agricultural products:
- must be sold according to the prescribed class and grade;
- must comply with the prescribed standards regarding the quality thereof, or class or grade thereof.
The Regulations regarding Control over the Sale of Poultry Meat makes provision for:
- Classes and grades of poultry meat
- Standards for carcasses (incl Brine)
- Standards for portions
- Requirements for containers
- Packing requirements
- Marking of containers
Frequently Asked Questions
Inspection related to brine injection will take place at poultry abattoirs, while other aspects of the inspections may take place at the abattoir, packers, re-packers, distribution centres and retailers.
Food Safety Agency has been assigned to conduct the inspections under the APS Act and the Poultry Meat Regulations
Egg Inspections (Quality)
Frequently Asked Questions
Inspections relating to the quality of eggs will take place at producers, re-packers, pack houses, distribution centers and retailers.
Food Safety Agency has been assigned to conduct inspections under the APS Act and the Egg Regulation.
The quality inspections on eggs is to ensure that the public receives a product that is fresh, clean and of good quality.
The Agricultural Product Standards Act, 1990 (Act 119 of 1990), states that certain agricultural products:
- must be sold according to the prescribed class and grade;
- must comply with the prescribed standards regarding the quality thereof, or class or grade thereof.
The Regulations regarding Control over the Sale of Eggs makes provision for:
- Sizing and grading
- Container and outer containers
- Marking requirements
- Sampling and examination
Processed Meat Products (Quality)
The purpose of quality inspections on processed meat products is to ensure that the products sold adhere to the regulations. The quality inspections on processed meat products is to ensure that public receive a product that is fresh, clean and of a good quality.
The Agricultural Product Standards Act, 1990 (Act 119 of 1990), states that certain agricultural products:
- must be sold according to the prescribed class and grade;
- must be sold according to the prescribed class and grade;
The Regulations regarding Control over the Sale of Processed Meat Products makes provision for:
- Categories and classes
- General standards
- Compositional standards
- Requirements for Containers and outer containers
- Marking of containers and outer containers
- Sampling and analysis
Frequently Asked Questions
Inspection will take primarily at the producers, however, inspections will also take place at distribution centres and retailers.
The following tests will be done on the product sampled:
Fat content
Moisture content
Protein content
Calcium determination (MRM only)
Sampling is the removal of a product to conduct compositional testing at a laboratory to ensure that the composition meeting the specifications in the regulations.
Inspections are the verification of categories, classes, containers and outer containers of the final product to ensure compliance to the regulations.
Food Safety Agency has been assigned to conduct the inspections under the APS Act and the Processed Meat Products Regulations
Additional Services
Auditing
Food Safety Management System Audits, International Standard Audits (ISO), HACCP Audits and Compliance Audits (ZA Export/ Import Approval / Renewal)
Import and Export
Import/ Export Control, Movement Control
Professional Standards
In the company structure of Food Safety Agency our personnel competency is enhanced by the following standards training:
- ISO 19011 Lead Auditor (FSMS)
- ISO 22000 Auditor
- BRC 3rd Party Auditor
- ISO 9001 Internal Auditor
- PRP (SANS 10049) and HACCP (SANS 10330 / BRC HACCP intermediary)
- ISO 17020 awareness
Auditors of Food Safety Agency hold valid registration numbers with internationally recognized auditing certification authorities under the Food Safety Management Systems (FSMS) schemes for the following foodstuff sectors:
- Raw red meat
- Raw poultry
- Raw prepared products, e.g. retail butchery, curing, processing, vacuum packing, etc.
- Dairy and dairy based processed products, e.g. ice cream, powdered milk, butter, etc.
- Cooked meat and fish products
- Raw cured and / or fermented meat and fish
- Animal farming (animal health)
- Transport, storage, distribution and wholesale
- Pet food (other than canned)
Additional sector experience available:
- Oils and fats, e.g. mayonnaise (oil-based food products)
- Dairy farming, e.g. milking parlours
- Poultry (shell egg / avian health)
- Feed production (including carcass rendering - sterilization plants, feed mills)
- Specialized ingredients, e.g. enzymes, active food ingredients
- Animal by-products, e.g. tanneries, feathers, egg shells, intermediate hide and skins stores, taxidermy
Training
AgriSETA Accredited (AGRl/c prov/0658/16) (Government, Industry & Retail). Food Safety Agency provides the following training:
Technical Training
- Line Function
- Supervisors
- Animal Welfare
- Quality and Hygiene
- Middle and Senior Management
- Abattoir Process and Production
Specialised Training
- Professional Internship (on-site)
- Continuing Professional Development (CPD)
Tertiary Institutions
- Meat Inspection (Environmental Health Practitioners/ Meat Examiners)
- Animal Health (Animal Health Technicians)
- Veterinary Public Health (Veterinarians)
- Additional Professional Services
The following is available through Food Safety Agency either directly or by association:
- Food legislation advisory services
- Export approval process consultation, assessment, pre-audit or designated approval audit. *
- Designated legal compliance audits*: Act 40 / 2000, R962, VPN04 - ostrich farms; VPN05 - wild game farms; VPN08&09 - wild game harvesting; VPN20 - dairy products; VPN 42 - pork imports ('PRRS') or applicable EC regulations, decisions and directives (EU exports), etc.
- Reference service for abattoir condemnations and other technical matters.
- Assistance with retail related matters, e.g. queries, audits, claims, etc.
- External examination for tertiary institutions or other professional bodies.
- BLNS Standard Operating Procedure
- Implementation
- First Line Auditing*
- *Subject to DALRRD Official Approval