AGRICULTURAL PRODUCT STANDARDS ACT, 1990(ACT No. 119 OF 1990)REGULATIONS REGARDING THE CLASSIFICATION AND MARKING OF MEATINTENDED FOR SALE IN THE REPUBLIC OF SOUTH AFRICAThe Minister of Agriculture, Forestry and Fisheries has under section 15 of the Agricultural ProductStandards Act, 1990 (Act No. 119 of 1990) -(a)made the regulations in the Schedule;(b)determined that the said regulations shall come into operation 6 months after the date of
publication thereof; and(c)repealed the regulations published by Government Notice No. R. 863 of 1 September2006.SCHEDULEDefinitions
1.In these regulations, any word or expression to which a meaning has been assigned in the Actshall have that meaning and, unless the context otherwise indicates --"abattoir" means a slaughter facility as defined in the Meat Safety Act;"abattoir-identification code" means a code used in the roller-mark of carcasses as well as on stamps inthe case of pig carcasses, to identify the abattoir of origin of the carcass;"age classification" means the classification of a carcass in respect of age in the manner set out inregulation 6;"assignee" means a person, undertaking, body, institution, association or board designated as such undersection 2(3)(a) of the Agricultural Product Standards Act, 1990 (Act No. 119 of 1990);"bovine" means cattle but does not include other animals from the subfamily Bovinae, e.g. buffalo andkudus;"calf" means a bovine --(a)with a carcass mass up to a maximum of 100 kg of which only the first real molar haserupted in the upper jaw; or(b)of which the first real molar has not yet erupted in the upper jaw;"carcass" means the remaining part of a bovine, sheep, goat or pig after the blood thereof has beendrained and the hide, skin, hair, entrails, pluck (heart, liver and lungs), head, tail, hooves andtrotters, according to the customs in respect of a particular kind of animal, as well as the
diaphragm, sex organs and udder have been removed, and also --(a)such a carcass that has been divided length-wise in two parts along the spinal columnthereof; and(b)a part referred to in paragraph (a), that has been divided into two approximately equalportions;"classification equipment" means roller mark equipment, classification stamps and instruments;GOVERNMENT NOTICE
GOEWERMENTSKENNISGEWING
DEPARTMENT OF AGRICULTURE, FORESTRY AND FISHERIES
DEPARTEMENT VAN LANDBOU, BOSBOU EN VISSERYE
No. R. 55 30 January 2015
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 "classification stamps" means the stamps used by the independent qualified person to stamp mark thecarcass according to the meat classification requirements in the manner set out in regulation 15;"conformation classification" means the classification of a carcass in respect of conformation in themanner set out in regulation 8, or regulation 8 as applied by regulation 13;"container" means the immediate wrapping in which meat is packed for sale;"damage classification" means the classification of a carcass in respect of damage in the manner set outin regulation 9, or regulation 9 as applied by regulation 14;"executive officer" means the officer designated under section 2(1) of the Agricultural Product StandardsAct, 1990 (Act No. 119 of 1990);"fatness classification" means the classification of a carcass in respect of fatness in the manner set outin regulation 7;"fat thickness" with regard to a pig carcass, means the thickness of the back fat including the skin, asdetermined in the manner contemplated in regulation 12;"imported" means any cuts, whole carcasses or parts of carcasses originating from bovines, sheep, goatsor pigs which have not been slaughtered in the Republic of South Africa;"independent qualified person" means an individual, performing meat classification in the service of aservice provider, who has been trained and thereafter successfully assessed by the assignee inmeat classification in terms of the requirements of these regulations and who has no association,either directly or indirectly, with the abattoir concerned;"ink" means any colouring as described in the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No.54 of 1972);"instruments" means instruments used for measuring the fat thickness of pig carcasses (e.g. HennesseyGrading Probe, intrascope, etc.);"mass" with regard to a carcass, means the mass to the nearest kilogram as determined at the time ofmeat classification;"meat" means those parts of a carcass which are normally sold for human consumption;"meat classification" means -(a)the evaluation and marking of the carcass by way of age classification, fatnessclassification, conformation classification, damage classification and gender in themanner set out in these regulations;(b)to ensure that these regulatory requirements pertaining to age, fatness, conformation,damage and gender are maintained (as required by Table 6); and(c)to monitor and report to the service providers any aspect of non-compliance to therequirements of these regulations (as required by Table 6);"no fat" means no indication of visible subcutaneous fat on a carcass, taking in consideration regulation7(4);"outer container" means the carton or case which contains one or more containers of meat;"percentage meat" with regard to a pig carcass, means the meat content of a carcass after removal of thehead, jowls, trotters, skin, subcutaneous fat, kidneys and kidney fat, tail and tailbone, expressedas a percentage of the carcass without the head, jowls, trotters, kidneys and kidney fat and tail;"permitted" means permitted under the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of1972);
This gazette is also available free online at www.gpwonline.co.za4No. 38431 GOVERNMENT GAZETTE, 30 JANUARY 2015
Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 "quality indication" means a word or expression or brand name or trade mark or any other mark orsymbol, that may directly or by implication influence the choice of the buyer in buying that specificmeat, that has been approved by the executive officer on written request for use in a roller-markand/or as a stamp on the carcasses and/or as an indication on meat or the packaging thereof;"registration/registered" with regard to the abattoir-identification code, means the process by which theexecutive officer allocates an abattoir-identification code, as suggested by the responsible person,to an abattoir that intends to classify meat;"responsible person" means any individual, partnership, corporation, association or any other businessunit that is in possession or in charge of an abattoir;"roller-mark equipment" means the equipment used to roller-mark classified carcasses in the mannerset out in regulations 17 to 20;"service provider" means an independent organisation or entity that provides independent qualifiedpersons performing meat classification services at abattoirs, and confirmed by the assignee tocomply with the list of requirements in Table 6;"subcutaneous fat percentage" means all the visible fat of a carcass that can be removed, expressed asa percentage of the chilled carcass mass;"the Act" means the Agricultural Product Standards Act, 1990 (Act No. 119 of 1990);"the Meat Safety Act" means the Meat Safety Act, 2000 (Act No. 40 of 2000); and"treated meat" means the process of adding a chemical solution with permitted additives, substances andingredients to meat by processes such as but not limited to injection, in such a manner that thereis weight gain of the meat but the appearance of the meat still corresponds with that of a normalraw or frozen raw carcass or meat cut.Restriction on the sale of meat
2.(1)No person shall, subject to the provisions of subregulations (2) and (3), sell meat in theRepublic of South Africa --(a)unless such meat is derived from a carcass which has been classified in terms of
regulation 4 or 10;(b)unless such carcass complies with the standards or other characteristics of suchclasses as contemplated in these regulations;(c)unless the prescribed requirements regarding the marking of the carcass in termsof regulations 15, 16, 17, 18, 19 and 20 have been complied with;(d)unless the prescribed requirements regarding the marking of imported andtreated meat in terms of regulation 21 have been complied with; and(e)if in the process of sale restricted particulars regarding the meat or carcasses are
used.(2)This prohibition is only applicable to --(a)the sale of meat or carcasses obtained from animals which have beenslaughtered at an abattoir in respect of which an abattoir-identification code interms of regulation 3 has been registered;(b)the sale of meat or carcasses which have been marked with any mark, symbol orother method of expression that is or purports to be a quality indication or anindication of a class thereof;(c)the sale of treated meat or carcasses which have not been correctly treatedand/or described; and/orThis gazette is also available free online at www.gpwonline.co.zaSTAATSKOERANT, 30 JANUARIE 2015 No. 38431 5
Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 (d)the use of restricted particulars in the sale of meat or carcasses.
(3)The Executive Officer may grant written exemption, entirely or partially, to any person onsuch conditions as he or she deems necessary, from the provisions of subregulation (1).Abattoir-identification code and classification equipment
3.(1)An abattoir-identification code for use in the roller-marking of a carcass is registered by theexecutive officer for the responsible person of an abattoir upon written application: Provided that --(a)the abattoir has in its possession a valid registration certificate issued in terms ofthe Meat Safety Act or official temporary written proof of compliance to the MeatSafety Act; and(b)the abattoir has at its disposal the services of an independent qualified person
provided by a service provider.(2)The code referred to in subparagraph (1) shall only be used in the abattoir to which it hasbeen registered.
(3)(a)If an abattoir-identification code has been registered for an abattoir, all carcassesof a species originating from that abattoir shall be classified and roller-marked if40 and more of that specific species are slaughtered per month.(b)A period of grace not exceeding three months after the registration of an abattoir-identification code shall be allowed with regard to the implementation of the meatclassification and roller-marking for each species of which 40 and more of thatspecific species are slaughtered per month at the abattoir.(4)The executive officer may withdraw an abattoir-identification code if --(a)the roller-marking of carcasses is not implemented within the time limit asspecified in subregulation (3)(b);(b)the abattoir concerned does not classify or roller-mark any carcasses during any30 day period, excluding the grace period stated in subregulation (3)(b);(c)the abattoir does not have at its disposal the services of an independent qualifiedperson provided by a service provider;(d)the marking and classification of carcasses, to the judgement of the executive
officer or assignee, are not done in accordance with these Regulations;(e)the registration certificate issued in terms of the Meat Safety Act or officialtemporary written proof of compliance has been withdrawn; or
(f)the abattoir does not pay the fees as set out in section 3(1A) of the Act, to theassignee within 30 days from the start of each calendar month.
(5)When an abattoir-identification code is withdrawn in terms of subregulation (4), allclassification equipment shall, within 24 hours after such withdrawal, be handed over to the nearest policestation for collection by the assignee, or be handed over directly to the assignee, for safekeeping until --(a)the abattoir re-applies and is reregistered with the same or a new abattoir-identification code, as the case may be, in terms of subregulation (1); or(b)the responsible person decides to transfer the roller-mark equipment to anotherabattoir that has been authorized to classify carcasses.This gazette is also available free online at www.gpwonline.co.za6No. 38431 GOVERNMENT GAZETTE, 30 JANUARY 2015
Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 (6)An abattoir only has to re-apply for a new abattoir-identification code in terms ofsubregulation (1) in cases where such withdrawal has taken place in terms of subregulation (4)(d).
(7)The service provider shall inform the executive officer or assignee within 24hours whenthere is any change of the independent qualified person at an abattoir.
(8)In case an abattoir loses the services of the independent qualified person or discontinuesmeat classification permanently, the responsible person shall inform the executive officer as well as theassignee within 24 hours and all classification equipment shall be handed over within 24 hours to thenearest police station for collection by the assignee, or be handed over directly to the assignee, forsafekeeping.
(9)Classification equipment that is used to classify and roller-mark meat may only be suppliedby the assignee.(10)In case any loss of classification equipment is observed, the responsible person of theabattoir shall within 24 hours --(a)inform the executive officer or assignee in writing of such losses viadocumentation or a statement;(b)report the case to the police; and(c)apply to the executive officer for a new abattoir-identification code if roller-markequipment were lost or stolen.(11)All carcasses, of which 40 or more of a specific species are slaughtered per month,originating from an abattoir for which an abattoir-identification code has been registered, shall be classified
and, excluding pig carcasses, also be roller-marked in the abattoir.(12)The responsible person of an abattoir for which has been registered an abattoir-identification code shall have at all times, a complete, updated inventory of all classification equipmentavailable for inspection and is also responsible for the safekeeping of all such classification equipment;CLASSIFICATION OF CALF, BOVINE, SHEEP AND GOAT CARCASSESClasses of calf, bovine, sheep and goat carcasses
4.(1)The carcass of a calf, bovine, sheep or goat shall be classified in terms of regulation 5.(2)The classification of a carcass shall --(a)in the case of a calf, be done on the whole carcass or on a side thereof;(b)in the case of a bovine, be done on the whole carcass or on a side thereof or,where the carcass has been damaged to such an extent that the side has beenquartered, on a quarter thereof; or(c)be done on the whole carcass.(3)The classification shall take place on the day of slaughter.(4)The white light intensity at the point of classification shall be at least 540 lux.(5)The percentage deviations allowed for classification at the abattoir and in the case ofcomplaints received with regard to deviations in trade, are indicated in Table 5.
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 Standards for classes
5.(1)The carcass of a bovine, sheep or goat shall be classified according to --(a)age as the age classes A, AB, B or C in accordance with the provisions ofregulation 6;(b)fatness as the classes 0, 1, 2, 3, 4, 5 or 6 in accordance with the provisions ofregulation 7;(c)conformation as the classes 1, 2, 3, 4 or 5 in accordance with the provisions ofregulation 8; and(d)damage as the classes 1, 2 or 3 in accordance with the provisions of regulation 9.(2)The carcass of a calf (refer to definition) shall be classified according to --(a)age and mass as the class "Calf";(b)conformation as the classes 1, 2, 3, 4 or 5 in accordance with the provisions ofregulation 8; and(c)damage as the classes 1, 2 or 3 in accordance with the provisions of regulation 9.of age classificationSubject to the provisions of subregulation (2), (3) and (4) the carcass of a bovine, sheep orDetermination
6.(1)goat that --(a)has no permanent incisors, shall be classified as "Age Class A";(b)has at least one but not more than two permanent incisors, shall be classified as"Age Class AB";(c)has at least three but not more than six permanent incisors, shall be classified as"Age Class B; and(d)has more than six permanent incisors, shall be classified as "Age Class C".(2)The carcass of a bovine, sheep or goat of which the head is not available for determinationof age classification shall be deemed to be a carcass of Age Class C.
(3)The carcass of a calf of which the head is not available for determination of the ageclassification shall be deemed to be the carcass of a bovine of Age Class A unless the person performingthe classification is satisfied that it is the carcass of a calf.(4)All carcasses that are slaughtered at a registered abattoir shall at all times, for the purposeof age classification, be identifiable with the head of such a carcass either by identifying each separatecarcass and head with a corresponding number or mark or by means of an acceptable method which isacceptable to the executive officer and assignee.Determination of fatness classification
7.(1)The carcass of an animal as stipulated in column 1 of Table 1 of the Annexure that could,on the basis of a visual evaluation or calculation of the subcutaneous fat distribution thereof, be describedas specified in column 2 opposite thereto, shall in respect of fatness be classified as the class referred to incolumn 3 opposite the description concerned.(2)A description contemplated in subregulation (1) may in the case of a chilled carcassrepresent a subcutaneous fat layer with a thickness as specified in column 4 of Table 1 opposite the
description concerned that --This gazette is also available free online at www.gpwonline.co.za8No. 38431 GOVERNMENT GAZETTE, 30 JANUARY 2015
Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 (a)in the case of a bovine, is measured between the tenth and eleventh ribs and 50mm from the midline of that carcass; or(b)in the case of a sheep and goat, is measured between the third and fourth lumbarvertebrae and 25 mm from the midline of that carcass.
(3)A description contemplated in subregulation (1) may in the case of a chilled carcassrepresent a percentage subcutaneous fat as specified in column 5 of Table 1 opposite the descriptionconcerned.(4)In the case of bovine, sheep and goat carcasses any visible fat situated on the followingarea of the carcass shall be ignored when determining the fatness class:(a)Bovine carcass: Around the root of the tail and pelvic cavity within a radius of100 mm.(b)Sheep and goat carcass: Around the root of the tail and pelvic cavity within aradius of 50 mm.Determination of conformation classification
8.The carcass of an animal as stipulated in column 1 of Table 2 of the Annexure should, on thebasis of a visual evaluation of the conformation thereof, be described as specified in column 2, and shall inrespect of conformation be classified as the class referred to in column 3 opposite the descriptionconcerned.Determination of damage classification
9.(1)The carcass of a calf, bovine, sheep or goat which is damaged to such an extent that, withdue regard to the locality, extent and depth of the damage, the observed fat-to-meat-to-bone ratio of such acarcass --(a)is disturbed to a slight extent only, shall be classified as Class 1 in respect ofdamage;(b)is moderately disturbed, shall be classified as Class 2 in respect of damage; or(c)is severely disturbed, shall be classified as Class 3 in respect of damage.CLASSIFICATION OF PIG CARCASSESClasses of pig carcasses
10.(1)Pig carcasses shall be classified as "Sucking pig", "Class P", "Class 0", "Class R", "ClassC", "Class U", "Class S", "Sausage pig" or "Rough" as stipulated in Table 3, read together with regulations11 to 14.(2)The classification of a pig carcass shall be done on the whole carcass or on a side thereof.
(3)The classification shall take place on the day of slaughter.(4)The white light intensity at the point of classification shall be at least 540 lux.
(5)The percentage deviations allowed for classification at the abattoir and in the case ofcomplaints received with regard to deviations in trade, are indicated in Table 5.Standards for classes
11.(1)A pig carcass with a mass of 20 kg or less shall be classified as the class "Sucking pig".
500207—BThis gazette is also available free online at www.gpwonline.co.zaSTAATSKOERANT, 30 JANUARIE 2015 No. 38431 9
Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 (2)A pig carcass with a mass of 20,1 kg or more but not more than 100 kg, shall be classifiedas a class as stipulated in column 1 of Table 3 of the Annexure, if the calculated percentage meat of thecarcass is as specified in column 2 of the table opposite the class concerned.
(3)pig".A pig carcass with a mass of 100,1 kg or more shall be classified as the class "Sausage
(4)A pig carcass shall be classified as "Rough" if --(a)it is a carcass of conformation class 1;(b)on appearance, it shows conspicuously poor breeding characteristics;(c)it is an emaciated carcass;(d)the skin thereof appears conspicuously thick and rough; or(e)the fat thereof appears excessively oily.Determination of percentage meat
12.(1)The percentage meat of a pig carcass shall be calculated after --(a)the fat thickness and muscle thickness have been measured by means of anelectronic thickness meter; or(b)the fat thickness has been measured by means of an intrascope, between the2nd and 3rd last rib and 45 mm from the midline of the carcass while the carcassis in a hanging position.(2)The percentage meat is calculated, depending on the technique, by means of the followingformulae (fat thickness and muscle thickness in mm):Percentage meat electronically = 72.5114 - (0.4618 x fat thickness) + (0.0547 x musclethickness).Percentage meat with intrascope = 74.4367 - (0.4023 x fat thickness).
(3)The result of a calculation set out in subregulation (2) shall be rounded to the nearestinteger before a carcass is classified.Determination of conformation classification
13.The classification of a pig carcass in respect of conformation is performed according to theprovisions of regulation 8.
Determination of damage classification
14.The classification of a pig carcass in respect of damage is performed according to the provisionsof regulation 9.MARKING OF CARCASSESStamp marks
15.(1) (a)Each carcass characteristic as stipulated in column 1 of Table 4 of the Annexureto which a class has been allocated in column 2 shall be marked on the carcassconcerned, with a stamp mark as indicated in column 3 opposite that class.(b)A stamp mark shall be applied in the colour of ink referred to in column 4 of thementioned table, opposite the stamp mark concerned and where applicable in the
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 (c)All stamp marks shall be applied on the day of slaughter on the carcass.(2)(a)Each carcass of a bovine, sheep or goat shall be marked with an indication of thenumber of permanent incisors.(b)The indication shall, in the case of --
(1)bovine, be marked with an indelible ink pencil on both sides of the atlasvertebra, and be stamped on the carcass with a stamp in the appropriatecolour of ink as set out in column 4 of Table 4 of the Annexure, opposite"Age" in column 1 of the table mentioned; and
(ii)sheep and goats, be marked with the ink colour representing the age
class on the left hind shank, and be stamped on the carcass with astamp in the appropriate colour of ink as set out in column 4 of Table 4of the Annexure, opposite "Age " in column 1 of the table mentioned.
(3)(a)The carcass of a boar as well as of a barrow showing signs of late castrationshall be identified with the stamp mark "M/D" on each side of the carcass in theimmediate vicinity of the loin.(b)The carcass of a ram, a billy goat or a bull which has been classified as Ageclass AB, Age class B or Age class C, shall be identified with the stamp mark"M/D" on each side of the carcass in the immediate vicinity of the loin.(c)The carcass of a wether, a kapater or an ox showing signs of late castration andwhich has been classified as Age class AB, Age class B or Age class C, shall beidentified with the stamp mark "M/D" on each side of the carcass in the
immediate vicinity of the loin.(4)In case of a pig carcass, the abattoir-identification code shall be applied on each side ofthe carcass with a stamp or indelible ink pencil, in the immediate vicinity of other stamp marks mentionedin these regulations, with purple ink.(5)All stamp marks shall be tidy and clearly legible.(6)Stamp marks shall be situated/placed within the 50 mm and 80 mm limits as indicated inregulation 18(1)(b) and (c).
(7)Ink marksA quality indication may also be stamped onto a carcass.
16.(1)The carcass of a ram, billy goat or bull which has been classified as Age class AB, Ageclass B or Age class C, shall be marked clearly visible, legibly and tidy with black ink on the following area:(a)Ram and billy goat: On the rear end of the right hind shank.(b)Bull: On the front end of the right front shank.(2)The mark shall be applied at the same point on the slaughter line as the agedetermination.Roller-marking of carcasses
17.(1)Each carcass which has been classified as contemplated in these regulations shall beroller-marked over the full length of each side or quarter thereof with the particulars prescribed for the kindof animal concerned.This gazette is also available free online at www.gpwonline.co.zaSTAATSKOERANT, 30 JANUARIE 2015 No. 38431 11
Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 (2)Each carcass shall be roller-marked on the day of slaughter.(3)The roller-mark shall comply with the following requirements:
(a)All the letters and figures in the roller-mark shall be of the same type and size.(b)The vertical height of the letters and figures in the roller-mark shall be minimum 6mm and maximum 8 mm.(c)The space between the rows of letters and figures shall be 6 mm.(d)The width of the roller-mark shall be between 28 and 29 mm, or between 42 and43 mm.(e)The roller-mark ink shall be spread evenly over the whole length of the roller-mark.(4)The carcass of a calf, bovine, sheep or goat may also be roller-marked with a separateroller-mark that consists of the expression "HALAL", "KOSHER" or "KOSJER".(5)All roller-marks shall be tidy and clearly legible.Roller-marking of bovine, sheep and goat carcasses
18.(1)Each bovine, sheep or goat carcass which has been classified as contemplated in theseregulations shall be roller-marked --(a)on both sides of the carcass;(b)50 mm from and parallel to the centre of the carcass in the case of a sheep orgoat carcass;(c)80 mm from and parallel to the centre of the carcass in the case of a bovinecarcass; and(d)from the hind shank end across the back of the carcass up to the neck.(2)The roller-mark for a bovine, sheep or goat carcass shall indicate the following:
(a)Age class.(b)Fatness class.
(c)Abattoir-identification code.The roller-mark shall, in the case of the carcass of --
(a)a bovine or sheep that has been classified as age class --
(i)A, be applied with purple ink;
(ii)AB, be applied with green ink;(iii)B, be applied with brown ink; and(iv)C, be applied with red ink.(b)a goat, be applied with orange ink.(3)
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 (4)The age class of a bovine, sheep or goat carcass shall, in the case of age class --(a)A, be indicated by the symbols "AAA";(b)AB, be indicated by the symbols "ABAB";(c)B, be indicated by the symbols "BBB"; and(d)C, be indicated by the symbols "CCC".
(5)The fatness class of a bovine, sheep or goat carcass shall, in the case of fatness class --(a)0, be indicated by the symbols "000";(b)1, be indicated by the symbols "111";(c)2, be indicated by the symbols "222"(d)3, be indicated by the symbols "333";(e)4, be indicated by the symbols "444";(f)5, be indicated by the symbols "555"; and(g)6, be indicated by the symbols "666".(6)(a)The twelve rows of symbols in the roller-mark for a bovine, sheep or goat carcassshall be composed as follows:
(i)The age class shall appear at least four times.
(ii)The fatness class shall appear at least four times.(iii)The abattoir-identification code shall appear at least four times.(b)If a quality indication does appear in the roller-mark, the twelve rows of symbolsin the roller-mark shall be composed as follows --
(i)in the case where the quality indication consists of two rows and theabattoir-identification code of two rows, the age class shall appear threetimes, the fatness class three times, the quality indication twice and theabattoir-identification code once, alternatively, in the roller-mark;
(ii)in the case where the quality indication consists of two rows and theabattoir-identification code of one row, the age class shall appear threetimes, the fatness class three times, the quality indication twice and the
abattoir-identification code twice, alternatively, in the roller-mark;(iii)in the case where the quality indication consists of one row and theabattoir-identification code of two rows, the age class shall appear three
times, the fatness class three times, the quality indication twice and theabattoir-identification code twice, alternatively, in the roller-mark; or(iv)in the case where the quality indication consists of one row and theabattoir-identification code of one row, the age class shall appear threetimes, the fatness class three times, the quality indication three timesand the abattoir-identification code three times, alternatively, in the roller-mark: Provided that the quality indication may in addition be stampedonto the carcass or used on its own as a stamp.This gazette is also available free online at www.gpwonline.co.zaSTAATSKOERANT, 30 JANUARIE 2015 No. 38431 13
Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 Roller-marking of calf carcasses
19.(1)The roller-mark for a calf carcass shall indicate the following:(a)Age class.(b)Abattoir-identification code.(2)In the case of a calf carcass --(a)the roller-mark shall be applied with brown ink; and(b)the age class shall be indicated by the alternating symbols "CALF" and "KALF".(a)The twelve rows of symbols in the roller-mark for a calf carcass shall becomposed as follows:
(I)The age class shall appear at least eight times.
(ii)The abattoir-identification code shall appear at least four times.(3)
(b)If a quality indication does appear in the roller-mark, the age class shall appear atleast six times and the abattoir-identification code shall appear at least four times:Provided that the quality indication may in addition be stamped onto the carcassor used on its own as a stamp.Roller-marking of pig carcasses
20.(1)Pig carcasses may be roller-marked with the following particulars:(a)Abattoir-identification code.(b)A quality indication:Provided that the quality indication may in addition bestamped onto the carcass or used on its own as a stamp.(2)If pig carcasses are roller-marked, the roller-mark shall be applied with purple ink.MARKING OF MEATImported and treated meat
21.(1)Each outer container of meat which is imported into the Republic of South Africa shall bemarked with the following particulars --(a)the country of origin of the meat;(b)the species (e.g. beef, mutton, pork); and(c)the type of cut, date of packing and net weight of the meat.(2)When imported meat destined for sale in the retail trade is packed in containers, everycontainer shall be marked with the expression "product of followed by the name of the country of origin, orcountries of origin separated by and/or.
(3)The container of each quantity of imported meat that is sold in the retail trade may only bemarked with a corresponding indication of the age class if the carcass of origin has been classifiedaccording to these regulations or according to similar classification regulations of the country of origin.
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Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 (4)The particulars referred to in subregulations (1), (2) and (3) shall be indicated in detachedletters --(a)that are clearly legible; and(b)of which the vertical height is at least 2 mm.
(5)When imported meat destined for sale in the retail trade is displayed individually/loose, theexpression "product of ", followed by the name of the country, or countries of origin separated by and/or,shall be indicated in clearly legible letters with a vertical height of at least 10 mm on a notice board in theimmediate vicinity of such meat.(6)A carcass of a bovine, sheep and goat which is imported into the Republic of South Africamay only be marked with a corresponding indication of the age class and/or fatness class if the carcasshas been classified according to these regulations: Provided that -(a)such indications are applied by means of a roller-mark, as determined byregulations 17, 18 and 19; and(b)the country of origin be indicated at least twice in the roller-mark.
(7)Treated meat shall indicate as part of the product description the chemical solution themeat was subjected to (e.g. "...with brine", "...with brine based mixture", etc.): Provided that --(a)a maximum of 10% weight gain shall be allowed for quality enhancementpurposes;(b)water on its own shall not be injected;(c)meat shall not be treated for the sole purpose of increasing the mass of theproduct; and(d)the packaging shall clearly indicate the quantitative ingredient declaration as apercentage for the meat and water content on the main panel in bold capital
letters at least 3 mm in height as required by the labelling regulations for raw-processed meats under the Foodstuffs, Cosmetics and Disinfectants Act, 1972(Act No. 54 of 1972).Use of the expressions "lamb" and "kid"
22.(1)The expression "lamb" may only be used in the sale of mutton that has been classifiedaccording to these regulations as Age Class A.(2)The expression "kid" may only be used in the sale of goat meat that has been classifiedaccording to these regulations as Age Class A.Restricted particulars
23.(1)No mark, roller-mark or other method of expression that directly or by implicationconstitutes a misrepresentation shall be marked or stamped on a carcass, container or outer container ofmeat.(2)Quality indications such as the words "super", "prime", "prima", "top", "choice", "quality","extra" or "ultra" or any other word or expression which directly or by implication create or may create theimpression that meat or a carcass is of a special or particular quality other than a characteristic referred toin these regulations, may not be marked or stamped on the container or outer container of meat or acarcass: Provided that the use of the description "prime rib" for the meat cut concerned is allowed.This gazette is also available free online at www.gpwonline.co.zaSTAATSKOERANT, 30 JANUARIE 2015 No. 38431 15
Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 (3)A quality indication shall not be marked or stamped on the container or outer container ofmeat or a carcass unless its use is approved by the executive officer on written request: Provided that --(a)if required, the written request is accompanied by a protocol describing what thequality indication involves, and confirmation that is audited; and(b)if an audited protocol is required, the owner of the quality indication also providesa short summary of the quality indication protocol together with contact details,for public information.(4)No meat or carcasses from other species or sub-species may be presented as being beef,sheep, goat or pork.
(5)The provisions of these regulations shall also mutatis mutandis apply to --(a)particulars that are marked on a notice board displayed at or in the immediatevicinity of the carcass, container or outer container of meat; and(b)advertisements and other procedures related to the sale of the carcass or meat.GENERALOffences and Penalties
24.Any person who contravenes or fails to comply with the provisions of these regulations shall beguilty of an offence and upon conviction be liable to a fine or to imprisonment in accordance with item 11 ofthe Act.
This gazette is also available free online at www.gpwonline.co.za16 No. 38431 GOVERNMENT GAZETTE, 30 JANUARY 2015
Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 ANNEXURE/AANHANGSELTABLE MABEL 1FATNESS CLASSIFICATION OF BOVINE, SHEEP AND GOAT CARCASSES/VETHEIDSKLASSIFIKASIE VAN BEES-, SKAAP- EN BOKKARKASSE(Reg. 7)
Kind of animal/Soort dierDescription ofcarcass inrespect offatness/Beskrywingvan karkas tenopsigte vanvetheidFatnessClass/VetheldskiasGuideline for thethickness of thesubcutaneous fatlayer (mm) /Riglyn virdie dikte van dieonderhuidse vetlaag(mm)Guideline for thepercentagesubcutaneous fatMYRiglyn vir diepersentasieonderhuidse vet (%)
345
Bovine/BeesNo fat/Geen vet 0Nil/NulLess than 1.0/Minder
as 1.0
Very lean/Baie maer1Less than 1/Minder as 1At least 1.0 but notmore than 3.6/Minstens1.0maarhoogstens 3.6
Lea n/Maer 2At least 1but not morethan 3/Minstens 1 maarhoogstens 3More than 3.6 but notmore than 5.6/Meer as3.6 maar hoogstens5.6
Medium 3More than 3 but not morethan 5/Meer as 3 maarhoogstens 5More than 5.6 but not
more than 7.6/Meer as5.6 maar hoogstens7.6
Fat/Vet 4More than 5 but not morethan 7/Meer as 5 maarhoogstens 7More than 7.6 but notmore than 9.6/Meer as7.6 maar hoogstens9.6
Slightly overfat/Matig oorvet5More than 7 but not morethan 10/Meer as 7 maar
hoogstens 10More than 9.6 but notmore than 11.7/Meeras 9.6 maar hoogstens11.7
Excessively over-
fat/U iterm ate oor-vet6More than 10/Meer as 10More than 11.7/Meer
as 11.7This gazette is also available free online at www.gpwonline.co.zaSTAATSKOERANT, 30 JANUARIE 2015 No. 38431 17
Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 Kind of animal/Soort dierDescription ofcarcass inrespect offatness!Beskrywingvan karkas tenopsigte vanvetheidFatnessClass/VetheidsklasGuideline for thethickness of thesubcutaneous fatlayer (mm)/Riglyn virdie dikte van dieonderhuidse vetlaag(mm)Guideline for thepercentagesubcutaneous fat( %)IRiglyn vir diepersentasieonderhuidse vet (%)
12345
Sheep/SkaapNo fat/Geen vet 0Nil/NulLess than 1.0/Minderas 1.0
Verylean /Balemaer1Less than 1/Minder as 1At least 1.0 but notmore than 5.6/Mins-
tens 1.0 maar hoog-stens 5.6
Lean/Maer 2At least 1 but not morethan 4/Minstens 1 maarhoogstens 4More than 5.6 but notmore than 8.6/Meer as5.6 maar hoogstens8.6
Medium 3More than 4 but not morethan 7/Meer as 4 maarhoogstens 7More than 8.6 but notmore than 11.6/Meeras 8.6 maar hoogstens11.6
Fat/Vet4More than 7 but not morethan 9/Meer as 7 maarhoogstens 9More than 11.6 but not
more than 14.6/Meeras 11.6 maar hoog-stens 14.6
Slightly overfat/Matig oorvet5More than 9 but not morethan 11/Meer as 9 maarhoogstens 11More than 14.6 but notmore than 17.6/Meeras 14.6 maar hoog-stens 17.6
Excessively over-fat/Uitermate oor-vet6More than 11/Meer as 11More than 17.6/Meeras 17.6This gazette is also available free online at www.gpwonline.co.za18 No. 38431 GOVERNMENT GAZETTE, 30 JANUARY 2015
Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 Kind of animal/Soort dierDescription ofcarcass inrespect offatness/Beskrywingvan karkas tenopsigte vanvetheidFatnessClass/VetheidsklasGuideline for thethickness of thesubcutaneous fatlayer (mm)IRiglyn virdie dikte van dieonderhuidse vetlaag(mm)Guideline for thepercentagesubcutaneous fatMYRiglyn vir diepersentasieonderhuidse vet (%)
12345
Goat/BokNo fat/Geen vet 0Nil/Nul *
Verylean/Baiemaer1 *
Lean/Maer 2 *
Medium 3*
Fat/Vet 4
Slightly overfat/Matig oorvet5
Excessively over-fat/Uitermate oor-vet6
Not specified/Nie gespesifiseer nie
This gazette is also available free online at www.gpwonline.co.zaSTAATSKOERANT, 30 JANUARIE 2015 No. 38431 19
Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 TABLE 21TABEL 2CONFORMATION CLASSIFICATION OF BOVINE, CALF, SHEEP, GOAT AND PIG CARCASSES/BOUVORMKLASSIFIKASIE VAN BEES-, KALF-, SKAAP-, BOK- EN VARKKARKASSE(Reg. 8)
Kind of animal/Soort dierDescription of carcass inrespect of conformation/Beskrywing van karkas ten opsigtevan bouvormConformation class/Bouvormklas
1 2 3
All species/Alle spesies Very flat/Baie plat 1
Flat/Plat 2
Medium 3Round/Rond 4
Very round /Bale rond 5
This gazette is also available free online at www.gpwonline.co.za20 No. 38431 GOVERNMENT GAZETTE, 30 JANUARY 2015
Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 TABLE 3/TABEL 3CLASSES FOR PORK CARCASSES/KLASSE VIR VARKKARKASSE(Reg. 11)
Class/KlasCalculated percentage meat ofcarcass (%) #/Berekende persentasievlels van karkas (%) #Fat thickness measured bymeans of instruments(mm)Netdikte sons bepaal metinstruments (mm)
1 2 3
Sucking pig/Speenvark *
P 70 and more /70 en meer At least 1 but not more than 12/Minstens 1 maar hoogstens 12
0 At least 68 but not more than 69/Minstens 68 maar hoogstens 69More than 12 but not more than 17/Meer as 12 maar hoogstens 17
R At least 66 but not more than 67/Minstens 66 maar hoogstens 67More than 17 but not more than 22/Meer as 17 maar hoogstens 22
C At least 64 but not more than 65/Minstens 64 maar hoogstens 65More than 22 but not more than 27/
Meer as 22 maar hoogstens 27
U At least 62 but not more than 63/Minstens 62 maar hoogstens 63More than 27 but not more than 32/Meer as 27 maar hoogstens 32
S 61 and less/61 en minder More than 32/Meer as 32
Sausage pig/Worsvark
Rough/Ru
Not specified/Nie gespesifiseer nie#With due regard to regulation 12(3)/Met inagneming van regulasie 12(3)
This gazette is also available free online at www.gpwonline.co.zaSTAATSKOERANT, 30 JANUARIE 2015 No. 38431 21
Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 TABLE 4/TABEL 4STAMP MARKS/STEMPELMERKE(Reg. 15)
Carcass characte-ristics/Karkaseien-skappeClass/KlasStampmark/Stempel-merkColour ofinldKleur vaninkMethod of stamping!Wyse van stempeling
12345
Calf/Kalf[Reg. 5(2)]Calf/KalfABrown/BruinWith a double impression ofthe stamp mark/Met 'n dubbel-afdruk van die stempelmerk
Age (bovine, sheep andgoat/Ouderdom(bees,skaap en bok)[Reg. 6]AABBCAABBCPurple/Pers
Green/GroenBrown/BruinRed/RooiIn the case of a bovine carcasswith a stamp mark on eachquarter/In die geval van 'nbeeskarkas met 'n stempel-merk op elke kwart
Fatness (bovine, sheepand goat)Netheid (bees,skaap en bok)[Reg. 7]0
12
34560
123456Purple/Pers
Purple/PersPurple/PersPurple/PersPurple/PersPurple/PersPurple/PersIn the case of a sheep carcasswith a fat tail with a doubleimpression of the stamp mark;
in the case of a bovine carcasswith a stamp mark on eachquarter/In die geval van 'nskaapkarkas met 'n vetstertmet 'n dubbelafdruk van die
stempelmerk; in die geval van'n beeskarkas met 'n stem pel-merk op elke kwart
Conformation(bovine,calf,sheep, goat andpig)/Bouvorm (bees, kalf,skaap, bok en vark)[Reg. 8 and/en 13]1234512345Green/GroenGreen/GroenGreen/GroenGreen/GroenGreen/GroenIn the case of a bovine andcalf carcass with a stamp markon each side and in the caseof a pig carcass with a stampmark on one side/In die gevalvan 'n bees- en kalfkarkas met'n stempelmerk op elke sy enin die geval van 'n varkkarkasmet 'n stem pelmerk op een sy
Damage (all species)/Beskadiging(alle spe-sies)[Reg. 9 and/en 14]123123Brown/Bruin
Red/RooiBlack/SwartShall be stamped in such awayastoindicatethedamaged area/Word so aan-gebringdatditdie beska-digingsgebied aanduiThis gazette is also available free online at www.gpwonline.co.za22 No. 38431 GOVERNMENT GAZETTE, 30 JANUARY 2015
Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 Carcass characte-ristics/Karkaseien-skappeClass/KlasStampmark/Stempel-merkColour ofink/Kieur vaninkMethod of stamping/Wyse van stempeling
12345
Masculinity (all species)/Manlikheid (alle spesies)[Reg. 15(3)]Male/ManlikM/DBlack/SwartIn the case of a bovine carcasswith a stamp mark on eachside in the immediate vicinityof the loin; in the case of asheep and goat carcass with astamp mark on each side inthe immediate vicinity of theloin;inthe case of a pigcarcass with a stamp mark on
each side in the immediatevicinity of the loin/In die gevalvan'nbeeskarkas met'nstempelmerk op elke sy in dieonmiddelike omgewing van dielende;indie geval van 'nskaap- en bokkarkas met 'n
stempelmerk op elke sy in dieonmiddellike omgewing vandie lende; in die geval van 'nvarkkarkas met 'nstempel-merk opelkesyindieonmiddellike omgewing vandie lende
Sucking pig/Speenvark
[Reg. 11(1)]Sucking pig/SpeenvarkSPurple/PersOn forehead/Op voorkop
Percentage meat (pigs)/Persentasie vleis(varke)[Reg. 11(2)]P0RCUSP0RCUSPurple/PersPurple/PersPurple/PersPurple/PersPurple/PersPurple/PersOn each side in all the cases/Op elke sy in al die gevalle
Sausage pig/Worsvark
[Reg. 11(3)]Sausagepig/Wors-varkWPurple/PersOne stamp mark on each but-
tock/Een stempelmerk op elkeboud
Rough/Ru[Reg. 11(4)]Rough/RuRUBlack/SwartOne stamp mark on each side/Een stempelmerk op elke syThis gazette is also available free online at www.gpwonline.co.zaSTAATSKOERANT, 30 JANUARIE 2015 No. 38431 23
Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 TABLE 5/TABEL 5CLASSIFICATION DEVIATIONS ALLOWED /KLASSIFIKASIE- AFWYKINGS TOEGELAAT(Reg. 4(5), 10(5))
Carcass characte-ristics/KarkaseienskappePercentage (%)*deviation/Persentasie(%)* afwykingAction to be taken/Optrede om geneem toword
1 2 3
Age(bovine, sheepandgoat)/Ouderdom (bees, skaapen bok)[Reg. 6]No deviation allowed Depending on circumstances - Warning/Finalwarning/Codewithdrawn(forresponsibleperson)
Fatness (bovine, sheep andgoat)Netheid (bees, skaap enbok)[Reg. 7]Conformation(bovine,calfand pig)/Bouvorm (bees, kalfen vark)
[Reg. 8 and/en 13]Damage (all species)/
Beskadiging (alle spesies)[Reg. 9 and/en 14]Gender (all species)/Geslag (alle spesies)[Reg. 15(3)]Up to 6/Tot en met 6More than 6 up to 20/Meeras % tot en met 20
More than 20/Meer as 20No action/Geen optredeIndependent qualified person shall undergorefresher training/Onafhanklike gekwalifiseerde
persoon moet opknapping ondergaan.Independent qualified person shall be re-trained/Onafhanklike gekwalifiseerde persoonmoet heropleiding ondergaan.
Percentage meat (pigs)/Persentasie vleis(varke)[Reg. 11(2)]Incorrect measuring positiondeviationNerkeerdemetingsposisie afwyking:Horizontal/Horisontaal - 5
Horizontal/Horisontaal - 20
VerticalNertikaal -0(between 2nd and 3rd rib)Independent qualified person shall undergorefresher training/Onafhanklike gekwalifiseerdepersoon moet opknapping ondergaan.Independent qualified person shall be re-trained/Onafhanklike gekwalifiseerde persoonmoet heropleiding ondergaan.Independent qualified person shall be re-trained/Onafhanklike gekwalifiseerde persoonmoet heropleiding ondergaan.
* Based on 50 carcasses or what is available. If less than 50 - calculate on a 50 carcass basis* Gebaseer op 50 karkasse of wat beskikbaar is. Indien minder as 50 - bereken op 'n 50 karkas basisThis gazette is also available free online at www.gpwonline.co.za24 No. 38431 GOVERNMENT GAZETTE, 30 JANUARY 2015
Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 TABLE 6/TABEL 6
REQUIREMENTS FOR SERVICE PROVIDERSNEREISTES VIR DIENSVERSKAFFERS(Definition for service provider/Definisie vir diensverskaffer)SERVICE PROVIDERS/DIENSVERSKAFFERS
1.Scope of the Service/Bestek van die DiensThe service providers are responsible for providing the following services:/Die diensverskaffers is verantwoordelik om die volgende dienste to lewer:
1.1Meat Classification (For all species of animals - Bovines, goats, sheep and pigs)/Vleisklassifikasie (Vir al die dierespesies - Beeste, bokke, skape en varke)
1.2Auditing/Ouditering
1.3Training/Opleiding
1.4Reporting/Verslaggewing
2.Administrative Requirements/Administratiewe Vereistes
2.1The service providers shall be industry representative bodies or entities and legally identifiable bymeans of a registered business with the notification of directors and/or shareholders./Die diensverskaffers moet industrie verteenwoordigende liggame of entiteite en wetlikidentifiseerbaar wees by wyse van 'n geregistreerde besigheid met bekendmaking van direkteureen/of aandeelhouers.
2.2The service providers shall have a documented Quality Management System (QMS) whichdescribes their functions and the technical scope of activity for which they are competent. Theprescribed scope of meat classification will be determined by the executive officer and assignee./
Die diensverskaffers moet 'n gedokumenteerde Gehaltebeerstelsel ("QMS") he wat hul funksies endie tegniese bestek van aktiwiteit waarvoor hul bekwaam is, beskryf. Die voorgeskrewe bestekvan vleisklassifikasie sal deur die uitvoerende beampte en gematigde bepaal word.
2.3The service providers shall be certified by the assignee./Die diensverkaffers moet deur die gemagtigde gesertifiseer word.
3.Independence, Impartiality and Integrity/Onafhanklikheid, Onpartydigheid en Integriteit
3.1General/AlgemeenThe personnel of the service providers shall be free from any commercial, financial and otherpressures, which might affect their judgment. Persons from organisations external to the serviceproviders may not be able to influence the results of meat classification being performed./
Die personeel van die diensverskaffers moet vrywees van enige kommersiele, finansiele en anderdruk wat hul oordeel moontlik kan beInvloed. Persone van organisasies buite die diensverkaffersmag nie die resultate van vleisklassifikasie wat uitgevoer word, kan beInvloed nie.
3.2lndependence/OnafhanklikheidThe service providers shall be independent and provide a service that will meet the followingcriteria:/Die diensverskaffers moet onafhanklik wees en 'n diens verskaf wat aan die volgende vereistesThis gazette is also available free online at www.gpwonline.co.zaSTAATSKOERANT, 30 JANUARIE 2015 No. 38431 25
Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 voldoen:
(a)The service providers shall be independent of the parties involved. The service providersand their personnel responsible for carrying out meat classification may not be thepurchaser, owner, user or agent of the meat or animal products which they classify, northe authorised representative of any such person./Diediensverskaffersmoet onafhanklik wees van diepartyebetrokke.Diediensverskaffers en hul personeel wat verantwoordelik is om vleisklassifikasie te verrigmag nie die koper, eienaar, gebruiker of agent van die vleis of diereprodukte wat hulklassifiseer, en ook nie die goedgekeurde verteenwoordiger van enige sulke persoon,
wees nie.
(b)The service providers and its personnel may not engage in any activities that maycompromise their independence of judgment and integrity in relation to their meat
classification activities. In particular they may not become directly or indirectly involved inthe supply, the installation where animals are being slaughtered or the purchaser or agentof any meat or animal product./Die diensverskaffers en hul personeel mag nie deelneem aan enige aktiwiteite wat dieonafhanklike oordeel en integriteit ten opsigte van hul vleisklassifikasie-aktiwiteite moontlikonder verdenking kan bring nie. In die besonder mag hulle nie direk of indirek betrokkeraak in die lewering, die aanleg waar diere geslag word of die koper of agent van enigevleis of diereproduk nie.
(c)The executive officer and assignee shall have access to the relevant records pertaining tothe services of the service providers./Die uitvoerende beam pte en gemagtigde moet toegang he tot die toepaslike rekords
betreffende die dienste van die diensverskaffers.
4.Confidentiality/VertroulikheidThe service providers shall ensure confidentiality of information obtained in the course of their meatclassification activities. Proprietary rights shall be protected./Die diensverskaffers moet die vertroulikheid van inligting verkry tydens hul vleisklassifikasie-aktiwiteite,verseker. Eiendomsreg moet beskerm word.
5.Organisation and Management/Organisasie en Bestuur
5.1The service providers shall have an organisational structure that enables them to maintain thecapacity to perform their functions./Die organisasiestruktuur van die diensverskaffers moet hul in staat stel om die kapasiteit om hulfunksies te verrig, te onderhou.
5.2The service providers shall define and document the responsibilities and reporting structure of theirorganization (organizational chart)./Die diensverskaffers moet die verantwoordelikhede en verslaggewingstruktuur van hul organisasiedefinieer en dokumenteer (organisasie diagram).
5.3The service providers shall have a manager (however named), who is experienced in the operationof service providers and who has overall responsibility that the meat classification activities arecarried out in accordance with these regulations. The manager shall be a permanent employee./Die diensverskaffers moet 'n bestuurder he (hoe ook al genoem), wat ondervinding in die werkingvan diensverkaffers en wie oorkoepelend verantwoordelikheid dra om toe te sien dat dievleisklassifikasiedienste volgens hierdie regulasies verrig word. Die bestuurder moet 'npermanente werknemer wees.
5.4The service providers shall have designated persons who will deputize in the absence of anymanager (however named) responsible for the rendering of the service./Die diensverskaffers moet aangewese persone he wat sal waarneem in die afwesigheid van enigebestuurder (hoe ookal genome) verantwoordelik vir die lewering van die diens.This gazette is also available free online at www.gpwonline.co.za26 No. 38431 GOVERNMENT GAZETTE, 30 JANUARY 2015
Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 5.5Each operation within the service shall be described. These job descriptions shall include therequirements for education, training, technical knowledge and experience, and shall also indicatethe roles and responsibilities as follows:(a)Teeth counting - independent qualified person or person under his/her supervision.(b)Stamping - independent qualified person.(c)Roller marking - independent qualified person or person under his/her supervision.(d)Cleaning of classification equipment - independent qualified person or person underhis/her supervision.(e)Record keeping - independent qualified person.(f)Identification of heads and carcasses - independent qualified person or person underhis/her supervision.(g)Fat thickness measurement (pork) - independent qualified person./Elke werkswyse in die diens moet beskryf word. Hierdie werksbeskrywings moet die vereistes viropleiding, tegniese kennis en ondervinding insluit, en moet ook die rolle an verantwoordelikhede asvolg aandui:(a)Tande tel - onafhanklike gekwalifiseerde persoon of persoon onder sy/haar toesig.(b)Stempel - onafhanklike gekwalifiseerde persoon.(c)Rolmerk - onafhanklike gekwalifiseerde persoon of persoon onder sy/haar toesig.(d)Skoonmaak van klassifikasietoerusting - onafhanklike gekwalifiseerde persoon of persoononder sy/haar toesig.(e)Rekordhouding - onafhanklike gekwalifiseerde persoon.Identifikasie van koppe en karkasse - onafhanklike gekwalifiseerde persoon of persoononder sy/haar toesig.(g)Meting van vetdikte (vark) - onafhanklike gekwalifiseerde persoon.
5.6The service providers shall maintain a system for control of all documentation relating to theiractivities.It shall ensure that --/Die diensverskaffers moet 'n kontrolesisteem vir alle dokumentasie wat betrekking op hul
aktiwiteite het, onderhou. Dit moet verseker dat
(a)the latest versions of the appropriate documentation are available at all relevant locationsand to all relevant personnel;/die nuutste weergawes van die toepaslike dokumentasie by al die toepaslike persele enaan alle toepaslike personeel, beskibaar is;
(b)all changes of documents or amendments to documents are covered by the correctauthorisation and processed in a manner which will ensure timely availability at theappropriate locations;/die verandering van dokumente of wysigings aan dokumente deur die korrektegoedkeuring gedek is, en op 'n wyse verwerk word wat sal verseker dat dit betyds by dietoepaslike bestemmings beskikbaar is;
(c)replaced documents are removed from use throughout the organisation, but one copy isfiled for a determined period; and/vervangde dokumente regdeur die organisasie uit gebruik verwyder word, maar dat eenafskrif geliasseer word vir 'n bepaalde tydperk; en
(d)other authorised parties, as necessary, are notified of changes./ander gemagtigde partye, soos nodig, ingelig word ten opsigte van die veranderinge.
5.7The service providers shall carry out internal audits to verify compliance with the criteria of the Actand these regulations. The personnel performing the audits shall be suitably qualified./
Die diensverskaffers moet interne oudits verrig om voldoening aan die vereistes van die Wet en
hierdie regulasies to verifieer. Die personeel wat die oudits verrig moet toepaslik gekwalifiseerwees.
5.8The service providers shall have documented procedures for dealing with feedback and correctiveaction whenever discrepancies are detected in the performance of services./This gazette is also available free online at www.gpwonline.co.zaSTAATSKOERANT, 30 JANUARIE 2015 No. 38431 27
Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 Die diensverskaffers moet oor gedokumenteerde prosedures beskik wat terugvoer en regstellendeaksie aanspreek wanneer teenstrydighede opgemerk word in die uitvoering van dienste.
5.9The management of the service providers shall review the service at appropriate intervals toensure its continuing suitability and effectiveness. The results of such reviews shall be recorded./Die bestuur van die diensverskaffers moet die diens op geskikte tussenposes hersien ten eindedie geskiktheid en effektiwiteit daarvan deurgans te verseker. Die resultate van sulke hersienings
moet aangeteken word.
6.Personnel/Personeel
6.1The service providers shall have a sufficient number and designated permanent personnel with therange of expertise to carry out their normal functions - this includes the availability of reliefpersonnel./Die diensverskaffers moet oor 'n voldoende aantal en aangewese permanente personeel beskikmet die bestek van kundigheid om hul normale funksies te kan uitvoer - dit sluit diebeskikbaarheid van aflospersoneel in.
6.2The personnel responsible for the meat classification service shall have relevant qualifications,training, experience and a satisfactory knowledge of the requirements of the service to be carriedout. They shall have the ability to make professional judgments as to conformity with regulatoryrequirements and to report thereon./Die personeel verantwoordelik vir die vleisklassifikasiediens moet oor toepaslike kwalifikasies,opleiding, ondervinding en 'n voldoende kennis ten opsigte van die vereistes van die diens wat
verrig moet word, beskik. Hulle moet oor die vermoe beskik om professionele besluite te neem
ten opsigte van voldoening aan die regulatoriese vereistes, en om daaroor verslag te !ewer.
6.3The service providers shall establish a documented training system to ensure that the training oftheir personnel, in the technical and administrative aspects of the work in which they will beinvolved, is kept up-to-date in accordance with their QMS, and it shall include --/Die diensverskaffers moet 'n gedokumenteerde opleidingsisteem vestig om te verseker dat dieopleiding van hul personeel, in die tegniese en administratiewe aspekte van die werk waarin hullebetrokke is, op datum gehou word volgens hul "QMS", en dit moet insluit
(a)an induction period;/'n intreeperiode;
(b)a supervised working period with experienced personnel; and/
'n toesighoudende periode saam met ervare personeel; en
(c)continuationtraining,throughout employment, tokeep pace withdevelopingtechnology./voortgesette opleiding, regdeur die dienstydperk, om met ontwikkelende tegnologietred te hou.
6.4Records of academic or other qualifications, training and experience of each member of their
personnel shall be maintained by the service providers./Rekords van akademiese en ander kwalifikasies, opleiding en ondervinding van elke lid van hulpersoneel moet deur die diensverskaffers in stand gehou word.
6.5The service providers shall provide guidance for the conduct of their personnel, and a written
code of conduct shall be available./Die diensverskaffers moet leiding m.b.t. gedrag aan hul personeel gee, en 'n geskrewegedragskode moet beskikbaar wees.
6.6The service providers shall ensure that personnel engaged in meat classification do not receiveany compensation from sources other than the service providers./Die diensverskaffers moet toesien dat personeel betrokke by vleisklassifikasie nie enigevergoeding van bronne anders as die diensverskaffers ontvang nie.This gazette is also available free online at www.gpwonline.co.za28 No. 38431 GOVERNMENT GAZETTE, 30 JANUARY 2015
Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998 6.7All personnel shall be clearly identifiable as being meat classifiers in service of the serviceproviders./Al lepersoneel moet duidelik as vleisklassifiseerders indiens van die diensverskaffersidentifiseerbaar wees.
6.8The service providers may only make use of competent personnel appearing on the nationaldatabase of the assignee./Die diensverskaffers mag net van bevoegde personeel wat op die gemagtigde se nasionaledatabasis voorkom, gebruikmaak.
6.9The authorisation of a classifier found guilty of fraud in a court of law in accordance with theseclassification regulations, will be withdrawn permanently./Die magtiging van 'n klassifiseerder wat in 'n regshof skuldig bevind is aan bedrog ingevolgehierdie klassifikasieregulasies, sal permanent teruggetrek word.
7.Facilities and Equipment/Geriewe en Toerusting
7.1The service providers shall have access to adequate suitable facilities and equipment required forrendering the meat classification service./Die diensverskaffers moet toegang he tot voldoende geskikte geriewe en toerusting benodig vir dieverrigting van die vleisklassifikasiediens.
7.2The service providers shall ensure that all classification equipment is in proper working order and
defects are documented and reported to the responsible person./Die diensverskaffers moet verseker dat alle klassifikasietoerusting in goeie werkende toestand isen dat defekte gedokumenteer en aan die verantwoordelike persoon gerapporteer is.
7.3The service providers shall ensure that, where appropriate, equipment is calibrated and tested foraccuracy before slaughtering (e.g. Hennessey Grading Probe, intrascope, etc.)./Die diensverskaffers moet toesien dat, waar toepaslik, toerusting gekalibreer en voor slagting virakkuraatheid getoets is (by. Hennessey Grading Probe, intraskoop, ens.).
7.4Service providers shall take care that defective equipment is removed from service./Diensverskaffers moet toesien dat foutiewe toerusting uit diens verwyder word.
8.Meat Classification Methods and ProceduresNleisklassifikasiemetodes en Prosedures
8.1The service providers shall use the methods and procedures for meat classification which are setout in these regulations, against which conformity is to be determined./Die diensverskaffers moet die metodes en prosedures vir vleisklassifikasie soos in hierdie
regulasies uiteengesit gebruik om nakoming vas te stel.
9.Handling Meat Classification Traceability/Hantering van Vleisklassifikasie Naspeurbaarheid
9.1The service providers shall ensure that carcasses and heads thereof be evaluated and identified toavoid confusion regarding the identity of such items at any time (traceability)./Die diensverskaffers moet toesien dat karkasse en die koppe daarvan ge-evalueer en ge-identifiseer is ten einde te alle tye verwarring rakende die identiteit daarvan te verhoed(naspeurbaarheid).This gazette is also available free online at www.gpwonline.co.zaSTAATSKOERANT, 30 JANUARIE 2015 No. 38431 29
Reproduced by Sabinet Online in terms of Government Printer’s Copyri ght Authority No. 10505 dated 02 February 1998