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VPH-PLANS-05-Guidelines-RedMeat 1

GUIDELINES

FOR

BUILDING A

RED MEAT ABATTOIR




These guidelines were compiled to assist you in the planning of the building of a Red Meat abattoir

The importance of liaison on an ongoing basis with the officers of the Directorate:Veterinary Public Health of your Province cannot be over-emphasised

Enclosed is a list of contact persons in the different Veterinary Service areas in Gauteng Province whomyou should URGENTLY contact before starting with the construction

The DirectorDepartment of Agriculture, Conservation,

Environment and Land Affairs

Directorate : Veterinary ServicesPO Box 8769Johannesburg

2000

Diamond Corner68 Eloff, cnr. Market Streets

Tel : (011) 355 1900Fax: (011) 337 2292

The DirectorNational Directorate: Veterinary Public Health

Private Bag X138Pretoria

Tel: (012) 319 7456Fax: (012) 329 6892




CONTENTS

No Subject Page no

1. List of Provincial contact persons

2. A. Legislation:

1. Legislation relating to abattoirs2. Meat Safety Act 2000 (Act 40 of 2000)3. Fertilisers, Farm Feeds, Agricultural - and Stock Remedies Act

(Act 36 of 1947)4. Animal protection Act 1962 (Act 71 of 1962) as amended

B. Grades and requirements for abattoi rs

Grade EGrade DGrade C

Grade BGrade AExport Abattoir

5

6

7712

12

14

141516

161717

3. Procedure :

A. Summary

19

20

B. Application for Construction/ Upgrading of an Abattoir (Form) 21

C. Department of Water Affairs and Forestry

1. Application Form2. Regional Director

23

2324

D. Submission of plan drawings

1. Requirements for plan drawings

2. Guidelines for the building of change-rooms

3. Examples of plan drawings

4. Examples of Legend/Specification

5. Examples/Information with regard to Sewerage System

6. Examples of some equipment

25

252930363845

E. Documents to be submitted with plan drawings:1. Letter of no objection - Local authority2. Letter of no objection -. Department of Water Affairs and Forestry

515151

F. Re-zoning 52

G. Registration as a Business 52

H. National Building Regulations 52

I. Concessions and Deviations 52




4. Meat Inspection:

A. QualificationsB. Duty SheetC. Commitment (Form)D. Application for Registration of inspection personnel

53

54556061

5. Application for Registration Certif icate

Form: Biannual Registration of an abattoir – Gauteng Veterinary Services

64

65

6. Marking of meat/stamps 67




PROVINCIAL VETERINARY SERVICES HEAD OFFICE : G AUTENG

Dr Wynton Rabalao Mr. C. JordaanPO Box 8769JOHANNESBURG2000 Cell: 082 258 3690

Cell: 082 373 7724 Tel: (012) 328 5140 orTel: (011) 355 1986 (011) 355 1962

Fax: (011) 337 2292 Fax: (012) 328 4125

GERMISTON

Gauteng East Rand Southern GautengDr Thembinkosi Ramuthivheli Dr S AndreouPO Box 1009 PO Box 1009Germiston Germiston1400 1400

Cell: 082 441 2261 Cell: 083 377 9218Tel: (011) 821 7709 Fax: (011) 821 7759

R ANDFONTEIN

Dr I McDonaldPO Box 26Randfontein Tel: (011) 411 43001760 Cell: 082 258 3779

Fax: (011) 412 2546

PRETORIA

Mr D VenterPrivate Bag X369

Pretoria Tel: (012) 328 5140Cell: 083 653 9333

0001 Fax: (012) 328 4125

Chapter

1LIST OF PROVINCIAL

VETERINARY SERVICE

CENTERS




IMPORTANT NOTICE

In terms of :

THE MEAT SAFETY ACT, 2000 (ACT No.40 OF 2000)

T H E S L A U G H T E R O F A N I M A L S A T P L A C E S O T H E RT H A N A P P R O V E D A B A T T O I R S A R E P R O H I B I T E D

The Act provides for the maintenance of proper standards of hygiene for the slaughteringof animals to obtain meat suitable for human and animal use.

The Act forbids the slaughter of animals at any place other than an abattoir with a validRegistration Certificate, in other words one that meets certain requirements relating to itslayout and structure.

The Act was thus created to ensure that all consumers in the Republic of South Africaobtains CLEAN, SAFE, HEALTHY AND WHOLESOME meat.

This assurance is only possible when such meat is derived from approved abattoirs that

are regularly inspected to ensure that they meet with hygiene requirements and where themeat is inspected by trained, capable meat inspectors to remove all sick, infected orcontaminated meat and animal products from the food-chain.

Meat, suitable for consumption, is marked with a stamp on which the name and identitynumber of the abattoir appears.

Chapter

2

LEGISLATION




LEGISLATION

A. LEGISLATION RELATING TO ABATTOIRS

1. THE MEAT SAFETY ACT, 2000 (ACT No.40 OF 2000)2. ANIMAL HEALTH ACT, 2002 (ACT No. 7 OF 2002)

3. HEALTH ACT, 1977 (ACT No. 63 OF 1977)

4. ANIMALS PROTECTION, 1962 (ACT No. 71 OF 1962)

5. FERTILISERS, FARM FEEDS, AGRICULTURAL REMEDIES AND STOCKREMEDIES ACT, 1947 (ACT No. 36 OF 1947)

6. NATIONAL WATER ACT, 1998 (ACT No. 36 OF 1998)

7. OCCUPATIONAL HEALTH AND SAFETY ACT, 1993 (ACT No. 85 OF 1993)

8. BASIC CONDITIONS OF EMPLOYMENT ACT, 1983 (ACT No. 3 OF 1983)

9. UNEMPLOYMENT INSURANCE ACT, 1966 (ACT No. 30 OF 1966)

10. WORKMEN’S COMPENSATION ACT, 1941 (ACT No. 30 OF 1941)11. ATMOSPHERIC POLLUTION PREVENTION ACT, 1965 (ACT No. 45 OF 1965)

12. MUNICIPAL BY-LAWS AND REGULATIONS, WHERE RELEVANT

13. MARKETING ACT, 1968 (ACT No. 59 OF 1968)

14. AGRICULTURAL PRODUCTS STANDARDS ACT, 1990 (ACT No. 119 OF 1990)

15. STOCK THEFT ACT, 1959 (ACT No. 57 OF 1959)

Not all of these Acts will be discussed; abattoir owners must acquaint themselves withhow and where they may be affected by the legislation. This applies in particular toregulations and byelaws peculiar to the local authority.

2. THE MEAT SAFETY ACT, 2000 (ACT No.40 OF 2000)

Meat is an important but highly perishable source of protein. Consumers take it forgranted that the necessary measures are being taken to ensure that the meat they buywill be healthy and wholesome with the optimum shelf life. This is indeed the case.

2.1 Act No.40 OF 2000 provides for the maintenance of proper standards of hygienefor the slaughtering of animals with a view to obtaining meat suitable for human andanimal use.

The Act forbids the slaughter of animals at any place other than an abattoir with avalid Registration Certificate, in other words one which meets certain requirementsrelating to its layout and structure and the permanent equipment and other facilitiesthat must be installed or provided there, and which has been approved in terms ofthis Act.

The Act requires that the meat and animal products obtained should be handled andstored at approved abattoirs in accordance with prescribed standards, and that suchmeat and animal products should be removed in accordance with prescribedstandards.

The Act also states that meat may not be imported except in terms of a permitissued by the Director.




2.2 Definitions in Section 1 of the Act which might be important

“abattoir” means a slaughter facility in respect of which a registration certificatehas been issued in terms of section 8 (1) and in respect of which a grading hasbeen determined in terms of section 8 (2); (I).

“animal” means any animal referred to in Schedule 1; (iv)

Kinds of domesticated animals

Bovine OstrichDonkey PartridgeDuck PheasantFarmed deer PigFowl PigeonGoose QuailGuinea fowl Rabbit

Horse Sheep / GoatKangaroo TurkeyMule

“animal product” means any by-product obtained from the carcass of an animalother than the meat thereof

“assignee” means any person, undertaking, body, institution or associationdesignated under section 4; (viii)

“essential national standards” means the standards contemplated in section 11;(xiv)

“ MEC” means the member of the Executive Council of the province in questionresponsible for abattoirs

“national executive officer” means the officer designated as such in terms ofsection 2 (1); (xiii)

“officer” means an officer as defined in section 1(1) of the Public Service Act, 1994(Proclamation No 103 of 1994); (ii)

“owner” in relation to a slaughter facility, includes the person in control of theslaughter facility; (vi) those portions of any animal which are ordinarily intended forhuman or animal consumption;

“premises” includes any building, structure, enclosure, land, road, harbour, jetty,quay or mooring; (xvi)

“provincial executive officer” means the officer of the province in questiondesignated as such in terms of section 5 (2) (a); (xvii)

“regulation” means any regulation made under section 22; (xviii)

“sale” includes an agreement to sell . and any offer, advertisement, exposure,




transfer of ownership, conveyance or delivery for sale, exchange or disposal in anymanner, whether for any consideration or otherwise, and “sell” has acorresponding meaning; (xxiv)

“slaughter” means the killing of an animal and the performance of the usualaccompanying acts in connection therewith in order to obtain meat and animal

products there from; (xx)

“ slaughter facility” means any facility, whether stationary or mobile, at or on whichanimals are slaughtered or intended to be slaughtered, and includes areas in oradjacent to such facilities where –(a) carcasses are chilled;(b) meat or animal products are handled; (xxi)

“provincial executive officer” means the officer of the province in questiondesignated as such in terms of section 5 (2) (a); (xvii)

“regulation” means any regulation made under section 22; (xviii)

“sale” includes an agreement to sell and any offer, advertisement, exposure,transfer of ownership, conveyance or delivery for sale, exchange or disposal in anymanner, whether for any consideration or otherwise, and “sell” has acorresponding meaning; (xxiv)

“slaughter” means the killing of an animal and the performance of the usualaccompanying acts in connection therewith in order to obtain meat and animalproducts there from; (xx)

“ slaughter facility” means any facility, whether stationary or mobile, at or on whichanimals are slaughtered or intended to be slaughtered, and includes areas in oradjacent to such facilities where –(c) carcasses are chilled;(d) meat or animal products are handled; (xxi)

2.3 Important Sections of the Act

2.3.1 Section 4 – Designation of assignees

The inspection body that performs the meat inspection as prescribed. Anassignee can be an organisation, or part of an organisation. Thepersonnel of the inspection body must be free from commercial, financialand other pressures, which might affect their judgement.

2.3.2 Section 7- Prohibition of slaughter of animals at places other thanabattoirs. Slaughter may not take place anywhere else but at anapproved abattoir

2.3.3 Section 8 – Approval of slaughter facili ty . An application for registration ofa slaughter facility must be submitted with the required fee. A registrationcertificate is issued if the facility complies with the conditions stipulated inthe act and is valid for the period indicated on the certificate.

The grade of an abattoir is indicated on the registration certificate.2.3.4 Section 9-Withdrawal or lapsing of registration certificate. The

certificate can be withdrawn if the facility no longer complies with the




conditions or is not operated in accordance with the essential standards orno longer utilised as an abattoir.

2.3.5 Section 10-Instructions with regard to operation of an abattoir .(a) To comply with an essential national standard;(b) To comply with any condition of the registration certificate;(c) To perform or cease to perform an act not conducive to good abattoir

practice(d) To suspend operations at an abattoir until certain conditions specified

in the registration certificate are complied with.2.3.6. Section 11 – Essential national standards.

The standards that are applicable at all abattoirs in order to maintain anacceptable standard of hygiene.

2.3.6. Section 13 – Restrict ion on importation of fresh meat No person shall import any fresh meat into the Republic except on theauthority of an importation permit issued by the national executive officer

2.3.7. Section 15 – Powers of entry and investigation The director or any official acting under a delegation or direction of the

director may, during working hours enter any abattoir for inspections2.3.8. Section 16 – Entry and search of premises

An officer may, on the authority of a warrant issued in terms of subsection(2), enter premises for an investigation.

2.3.9. Section 17 – Confidentiality No person shall disclose any information acquired by him through theexercising of his powers or the performing of his duties in terms of this Act,

2.3.10. Section 18 – Appeals Any person whose interests are affected by any decision or direction of thenational executive officer or any other officer under this Act may appealagainst such decision or direction to the Minister or the M.E.C of the

province in question. 2.3.11. Section 19 – Offences and penalties In the case of a first conviction, a person is liable to a fine or toimprisonment not exceeding two years or to both.In a subsequent conviction it could be four years imprisonment and a fine.

2.3.12. Section 21 – Presumption and evidence(a) Any meat or animal product in respect of which a sample is taken,

be regarded as having the same properties as that sample(b) Any document certified as a true copy, is permissible as evidence in

court2.3.13. Section 24 – Regulations

The Minister may make regulations regarding various matters for theproper execution of this Act.

The Standing Regulations in terms of the Meat Safety Act, 2000 (Act 40 of2000) define the legal requirements in great detail

The current Standing Regulations were promulgated on 9 October 1969 asGovernment notice No R3505 in the Government Gazette No 2540 interms of Section 38 of Act No 87 of 1967. Section 25 of Act 40 of 2000:Meat Safety Act, 2000 however stipulates that these Regulations remainvalid

On account of the fact that the current Standing Regulations were promulgated in 1969




and that amendments have been made over the years by means of Government Notices,the Standing Regulations are presently being rewritten and upgraded. Unfortunately thisproject had not been completed at the time of writing. Readers are advised therefore tonote for themselves when the new Standing Regulations are announced and published,and are strongly recommended to obtain a full set of the Regulations.

SUBDIVISION OF THE REGULATIONS

PART I DefinitionsPART II Approval of Abattoirs and AppealsPART III Abattoirs: Requirements in respect of Premises and FacilitiesPART IV Handling, Slaughter and Inspection: GeneralPART V Ante-mortem InspectionPART VI Humane Slaughter of AnimalsPART VII Post mortem InspectionPART VIII Disposal of Condemned Carcasses, Meat, Viscera or Animal Products

PART IX Marks and MarkingPART X De-boning Rooms or PlacesPART XI Rendering of Edible FatPART XII Edible Offal CleaningPART XIII Preparation of CasingsPART XIV Preparation of Pet FoodsPART XV Canning of Meat for Animal ConsumptionPART XVI Equine Animal Slaughter RegulationsPART XVII Preparation and Storage of Skins and HidesPART XVIII Poultry Slaughter RegulationsPART XIX Transport of Animals, Meat and Animal Products

PART XX Importation of Carcasses and MeatPART XXI Cold Storage FacilitiesPART XXII Cleaning and DisinfectionPART XXIII Exemption for ResearchPART XXIV Laboratory ServicesPART XXV Examination for Meat Inspector’s CertificatePART XXVI Qualifications, Appointments and Duties of Veterinary Meat Inspector,

Meat Inspectors and Meat ExaminersPART XXVII GeneralPART XXVIII Records, Reports and ReturnsPART XXIX FeesPART XXX PenaltiesPART XXXI Title and Date of Commencement

In conclusion we must also point out that as a result of changes to the profession over theyears the Directorate: Veterinary Public Health has addressed various specific proceduresin the form of policy documents and guidelines. The following are a few examples ofsubjects dealt with in this way:

1. Recovery of foetal skins.2. Guidelines for the emergency slaughters outside the abattoir of animals that have

escaped from the abattoir.

3. Chilling meat in abattoirs.4. Health control of persons working in an abattoir.5. Guidelines for the handling, slaughtering and inspection of Brucellosis reactors




gravid and non-gravid cows.

Please note also that the legality of these documents is the same as that of the StandingRegulations and the Act itself.

3. FERTILISERS, FARM FEEDS, AGRICULTURAL REMEDIES AND STOCKREMEDIES ACT, 1947 (ACT 36 OF 1947)

This Act provides for the appointment of a Registrar Fertilisers, Farm, Feeds, Agricultural Remedies and Stock Remedies; for the registration of fertilisers, farm,feeds, agricultural remedies, stock remedies, sterilisation installations and pest controloperatives; for controlling or prohibiting the importation, sale, procurement, alienationor use of fertilisers, farm feeds, agricultural remedies and stock remedies; for theappointment of technical advisors and analysts; and for related matters.

4. ANIMALS PROTECTION ACT, 1962 (ACT 71 OF 1962) AS AMENDED

This Act has been amended as follows:

General Law Amendment Act, 1972 (Act No. 102 of 1972); Amendment Act, 1972 (Act No. 7 of 1972); Animals Protection Amendment Act , 1983 (Act No. 54 of 1983).

This Act deals with the prevention of cruelty to animals; we will review it briefly.

Section 2 defines malpractice towards animals. These include all acts of crueltyincluding:

Cruel treatment such as hitting, kicking, torturing, maiming; shutting up underunsatisfactory conditions; malnourishment and starving; keeping in dirty, unhealthyconditions; injuring; ill-treating sick draught animals; keeping caged togetheranimals which might injure each other; unsatisfactory transportation and handling;setting traps which could cause injuries; inhumane killing; and anything else whichcould result in unnecessary suffering and cruelty.

Sections 3 and 4 deal with the powers of the court, with special reference to damages.The following aspects are dealt with in Sections 5 to 9:

⇒ When a police officer may put down or destroy an animal.

⇒ Pound-master may recover costs.⇒ Owner may be required to make animals available for inspection by the court.

⇒ Powers of an official of a society, for the prevention of cruelty to animals.

⇒ Costs may award against, or recovered from, a vexatious complainant if the court issatisfied that the complainant laid charges without good reason.




Regulations

The Minister can promulgate regulations relating to:

⇒ The keeping and ownership of animals.

⇒ Any other reasonable requirements needed to protect animals.

⇒ The custody/accommodation of any animals as well as the recovery of costsincurred from the owner.

⇒ Any other general matter which may promote compliance with this Act.

⇒ These regulations can also specify fines for non-compliance with the Act.




B GRADES AND REQUIREMENTS

FOR ABATTOIRS

Government Gazette R. 1028of 26 May 1989 (enclosed herewith)

fully spells out these specificrequirements laid down for the different

grades of abattoirs.

If you should still be insure,discuss the matter with your

Veterinary Public Health Officer.

GRADES OF AND REQUIREMENTS FOR ABATTOIRS

Requirements for Grade E red meat abattoirs

1 A red meat abattoir may be graded as a Grade E red meat abattoir if it is complieswith the following requirements:

(a) The throughput thereof shall not exceed eight slaughter units.(b) Roads on the premises thereof shall be gravelled or surfaces in such a way as to

prevent dust and mud.(c) Facilities shall be available for the off-loading of animals brought there by

conveyances.

(d) Lairage facilities shall be available, and shall -(i) be sufficient to keep at least the number of slaughter units to be slaughtered there in

the course of four hours: Provided that if animals stay overnight in an adjacentgrazing paddock and can be brought quietly from there immediately prior toslaughter, lairage facilities need not be provided;

(ii) be provided with concrete floors with an adequate slope to ensure the drainage ofwater; and

(iii) be located at a lower level that the abattoir building.(e) Facilities shall be available to restrain and stun animals in a humane manner prior to

slaughter.(f) A slaughter hall, which may also serve as a dry landing area and bleeding area

where animals are bled in a hanging position, shall be available.(g) A solid partition of at least three metres high, behind which rough offal is emptied,

cleansed and kept prior to removal, shall be available within the abattoir building.




(h) Such partitioned area shall have an exterior door for the removal of un-skinnedheads, feet, stomachs and intestines.

(i) Hanging facilities, calculated at 0,75 metre length of rail per chilller unit, shall beavailable for carcasses and red offal.

(j) A door that is used exclusively for the removal of carcasses and red offal shall beavailable.

(k) Covered loading facilities for the removal of carcasses and red offal shall beavailable.

(l) Suitable equipment (excluding a scalding tank for pigs) shall be available for theefficient performance of all functions required in terms of the Act in connection withthe slaughter and dressing of animals and the inspection of meat.

(m) Theft proof containers and facilities shall be available for the collecting anddisposing of meat and animal products which have been condemned in terms ofsection 27 (b) (i) of the Act.

(n) Change-rooms, toilets and shower and wash facilities shall be available for allpersons who perform functions at such abattoir.

(o) An efficient drainage system and facilities for handling effluent shall be available.

(p) Facilities for the storage of supplies needed for the effective operation thereof shallbe available.

Requirements for Grade D red meat abattoirs

2. A red meat abattoir may be graded as a Grade D red meat abattoir if it complies withthe following requirements:

(a) The throughput thereof shall not exceed 15 slaughter units.(b) Unless otherwise determined in this clause, it shall comply with the requirements

set out in clause 3.(c) Roads on the premises thereof shall be provided with a suitable surface in order torender it dust and must fee.

(d) Lairage facilities shall be available, and shall be sufficient to keep at least thenumber of slaughter units to be slaughtered there in the course of four hours.

(e) Suitably equipped stunning areas shall be available for all the kinds of animals thatare slaughtered there: Provided that if different kinds of animals are notslaughtered simultaneously, the same stunning area may be used for differentkinds of animals.

(f) A dry landing area and bleeding area that are separated from the dressing areashall be available for each kind of animal slaughtered there: Provided that if

different kinds of animals are not slaughtered simultaneously, the same dry landingarea and bleeding area may be used for different kinds of animals.

(g) Separate rooms shall be available in which -(i) rough offal such as unskinned heads, feet and trotters, as well as inedible offal

such as hides, skins, hare, horns, hooves and feathers in the case of ostriches arekept prior to removal;

(ii) rough offal such as stomachs and intestines are emptied, cleansed and kept priorto removal; and

(iii) red offal such as thymi, pancreases, livers, spleens, kidneys, hearts, lungs, tails,oesophagi, diaphragms, omenta and, in the case of heifers, udders are handledand kept if it is not conveyed with the carcasses.

(h) Facilities, including a side rail, shall be available for the keeping of meat andanimal products detained in terms of section 27 (b) (ii) of the Act and condemnedin terms of section 27 (b) (I) of the Act.




Requirements for Grade C red meat abattoirs

3. A red meat abattoir may be graded as a Grade C red meat abattoir if it complies withthe following requirements:

(a) The throughput thereof shall not exceed 50 slaughter units.

(b) Unless otherwise determined in this clause, it shall comply with the requirementsset out in clause.

(c) It shall be designed and erected in such a manner that “dirty” and “clean” parts andfunctions at the abattoir are separated, and for this purpose -

(i) “dirty” parts shall include lairages, washing facilities for conveyances of animals(if provided), stunning areas, dry landing areas, bleeding areas, a de-haringroom, areas and rooms where inedible offal is handled on rough offal is handled,chilled and frozen, as well as eating areas, change-rooms, toilets and showerand wash facilities for persons employed in said parts, and entrances to suchfacilities, rooms and areas; and

(ii) “clean” parts shall include the slaughter hall, areas and rooms where carcassesand red offal are handled, chilled and frozen, loading facilities for carcasses andred offal and washing facilities for conveyances or meat (if provided), as well asoffice accommodation and eating areas, change-rooms, toilets and shower andwash facilities for persons employed in said parts, and entrances to suchfacilities, rooms, parts and accommodation.

(d) Separate rooms shall be available for the handling of -(i) Un-skinned head and feet; and(ii) hides, skins, hair, horns, hooves, and feathers in case of ostriches.

(e) A room shall be available for the keeping of meat and animal products detained interms of section 27 (b) (ii) of the Act and has been condemned in terms of section27 (i) of the Act, and such room shall be equipped in such manner that such meatand animal products can be sorted and re-arranged within that room.

(f) Hanging facilities shall be adequate for the carcasses and red offal of the slaughterunits that are slaughtered and dressed there in the course of two hours.

(g) Refrigeration facilities shall be available for the carcasses and edible offal of thethroughput thereof: Provided that if edible offal is removed from the abattoir withinfour hours after an animal has been slaughtered, refrigeration facilities for theedible offal of such animal need not be provided.

(h) An area for the quartering, sorting and marking of carcasses and meat shall beavailable between the refrigeration facilities and the covered loading facilities.

Requirements for Grade B red meat abattoirs

4. A red meat abattoir may be graded as a Grade B red meat abattoir if it complies withthe following requirements:(a) The throughput thereof shall not exceed 100 slaughter units.

(b) Unless otherwise determined in this clause, it shall comply with the requirementsset out in clause 5.

(c) The air temperature within the area for the quartering, sorting and marking ofcarcasses and meat shall be maintained at not more than 10 degrees Celsiuswhile meat is being handled.

(d) Washing facilities shall be available for the conveyances in which animals are




brought there.(e) Separate office accommodation and change-rooms shall be available for meat

inspection personnel.

Requirements for Grade A red meat abattoirs

5. A red meat abattoir may be graded as a Grade A red meat abattoir if it complies withthe following requirements:(a) The throughput thereof may exceed 100 slaughter units.(b) Unless otherwise determined in this clause, it shall comply with the requirements set

out in clause 6.(c) Separate rooms shall be available for the keeping of meat and animal products

detained in terms of section 27 (b) (ii) of the Act, and for the keeping of meat andanimal products condemned in terms of section 27 (b) (I) of the Act.

(d) Separate change-rooms, toilets and showers and wash facilities shall be availablefor the persons who dispose of condemned meat and animal products referred to inparagraph (c).

(e) It shall have ante mortem, isolation and post mortem facilities available, and shallhave access to laboratory facilities.

Requirements for export abattoirs

6. An abattoir from which meat or animal products are exported shall at least comply withthe requirements for a Grade C, Grade CP or Grade CH abattoir, as the case may be,as well as any additional requirements as determined by the appropriate authority inthe country to which such meat of animal products are to be exported.

Exceeding of throughput

(1) The Chief Meat Hygiene Officer may on application grant written authority that thethroughput of an abattoir may exceed the maximum determined in this notice:Provided that the grade allocated to such abattoir shall not be changed as result ofsuch higher throughput.

(2) An application referred to in sub-clause (1) shall be considered on the basis ofproven managerial ability of the applicant concerned and his ability to maintainhygiene at the abattoir concerned.

Grading abattoirs according to their maximum permitted daily throughputs:

RED MEAT

E up to 8 slaughter units per dayD up to 15C up to 50B up to 100 A own capacity

In terms of the definition in the Standing Regulations, a “slaughter unit” is the equivalent of:

1 bovine or equine3 calves15 sheep/goats5 pigs




2 ostriches

and must be distinguished from a chiller which is the equivalent of:

1 bovine/equine carcasses2 calf carcasses6 sheep/goat carcasses

2 pig carcasses12 plucks6 unmasked heads6 ostrich thighs




When building a new abattoir there is a specificprocedure to be followed. The following summary

will assist in your planning :

Chapter

3 PROCEDURE




A. SUMMARY

1 Contact the office of the regional service centre. Discuss your intentions and planswith them.

2 The first step is to complete and submit the preliminary environmental assessmentquestionnaire, attached to this brochure, to the Directorate for Environment at theprovincial Department of Agriculture

Only after they have completed their screening and given clearance in writing, canyou proceed by submitting the application for building an abattoir

3. Two copies of a complete set of drawings (plans) should be submitted to VeterinaryPublic Health for evaluation from a hygiene point of view.

4. The following documents must be submitted with your plans:

(a) The pro-forma information enquiry “Building of an abattoir” duly completed.(b) Written approval of your “Local Authority” that the abattoir may be built on your

premises.(c) A letter of no objection from the Department of Water Affairs and Forestry

wherein the method of disposal of abattoir effluent is addressed.

5. Make sure that the premises have the necessary zoning to operate the abattoir andrelated activities.

6. Construction may ONLY commence once written approval of your plans had beenreceived from the Director Veterinary Services of your province.

7. The following liaison/arrangements with your Veterinary Public Health Officer shouldbe done as soon as possible:

(a) Arrange for the inspection of the site.(b Give notice when construction will commence.(c) Arrange for inspection during construction.(d) Give notice when construction is completed.

(e) Arrange for final inspection and trial slaughtering.

8. Apply for a Registration certificate

9. Get the necessary labels to mark meat. (The abattoir number can be reserved nearcompletion of the project to permit the necessary printing)

B. APPLICATION FOR CONSTRUCTION / UPGRADING

OF AN ABATTOIR




AGRICULTURE, CONSERVATION,

ENVIRONMENT AND LAND AFFAIRS

DIRECTORATE: VETERINARY SERVICES THE DIRECTOR, PO BOX 8769, JOHANNESBURG 2000

Telephone: (011) 355-1987Fax: (011) 337-2292

APPLICATION FOR CONSTRUCTION / UPGRADING OF AN ABATTOIRIN GAUTENG PROVINCE

1. ABATTOIR: Name: Type:

Physical Address or Registered Farm Name and Number (attach route description):

Magisterial District:

Tel.: Fax: E-mail:

2. OWNER : Name:

Physical Address:

Postal Address: Code:

Tel.: Fax: E-mail:

CONTACT PERSON: Name:

Tel.: Fax: E-mail:

♦ “Owner”, for the purpose of the Meat Safety Act (Act 40 of 2000), “means – the person in whom the ownership of theabattoir is vested or, in the case of any abattoir in respect of which the right of general control is vested in a person otherthan the person in whom the ownership is vested, that other person.”

3. – 8. Further information to be supplied on reverse of application form.

I, the undersigned, hereby apply for approval of the plans for construction / upgrading of the abovementioned abattoir. Iunderstand that preliminary approval of the plans does not obviate the need for Abattoir Registration.

APPLICATION FEE : R 500

TYPE OF PAYMENT into DACEL Cost Recovery PMG account:

Deposit at Bank: (Attached slip / printout) - Cash

- Virtual Card (2 day clearance)

- Cheque (10 day clearance)

Electronic Payment: - Home or Bank (2 day clearance)

Service Centre: - Virtual Card Transaction

Approved Credit Client - Approved Creditor’s Number.:

I understand that the service can be delivered only after the payment is reflected in the DACEL Cost Recovery PMG, or once allprevious invoices of an approved credit client have been paid.

BANK: STANDARD BANK (SA) ACCOUNT NAME: DACEL COST RECOVERY PMGBRANCH CODE: 16 53 00 ACCOUNT NO.: 401310345

CODE TO BE USED : V V 1

DATE: SIGNATURE:

FOR OFFICIAL USE ONLY Application Number(s):

Receipt Number: OR Service Delivery Number:

Approved Creditor’s Number:

Plans Evaluated: Date: Summary of Report on Reverse:

OFFICER SIGNATURE

Further information to be supplied by applicant:




3. PROPOSED TURNOVER:

SPECIES PER DAY PER HOUR

Cattle

Sheep

Pigs

Other

4. WATER: 4.1 Source:

4.2 Quality: Is it fit for human consumption: YES NO

4.3 In case of origin other than Municipal Has it been tested: YES NO

4.3.1 Bacteriological tests YES NO

4.3.2 Chemical tests YES NO

(Copy of the latest results included)

5. Description and extent of activities on adjoining premises (to be illustrated with the help of sketches)

6. Method o f di sposal of condemned material:

6.1 Blood:

6.2 Organ and condemned carcasses:

6.3 Paunch content:

6.4 Feathers:

7. How will abattoir effluent be disposed of:

7.1 Connection to Municipal sewage system:

7.2 Septic tank and French drain system:

7.3 Irrigation of lands:

7.4 Other:

8. Meat Inspection:

Have the necessary arrangements for compulsory meat inspection been made: YES NO

(Include a copy of commitment of agent / veterinarian / meat inspector to provide the meat inspection service at your abattoir)

SIGNATURE OF APPLICANT

FOR OFFICIAL USE ONLY

REMARKS / RECOMMENDATION

Copy to File Number: Yes:




C. DEPARTMENT OF WATER AFFAIRS AND FORESTRY

Complete and send to Regional office of above Department

Name and address of Abattoir owner : Telephone number: ............................................................................................................................................................................................................. Fax number : ...................................Code : .................................................

Location of abattoir :

• Nearest town / city ....................................................……..........................................

• Distance and direction to nearest town / city ............…….........................................

• Indicate position on map ..................................................……............…...................

Average slaughter units per month .........................................………...................................Disposal of blood ..........................................................................……….............................

If sold, (only in case of rendering plant) Supply name of buyer..............................................................................................................………......................

• If buried, indicate where and size of terrain

• If cremated indicate position of incineration

Disposal of paunch content .....................................................................………..................

• If buried indicate where and size of terrain

• If burnt, indicate position of incinerator

• If composted, indicate where

Effluent volume ..................................................................m3 per month

• Type of disposal / purification system ..........................................................………........

• In case of sewerage system - give name of .................................................………........

• In case of septic tank system - indicate position ..........................................………........

• In case of sedimentation ponds - indicate position

Estimated depth of dam ................................................................…….…...........(m)Estimated capacity of dam.................................................….........…….............(m3)

• In case of irrigation - indicate where Area available for irrigation .....................................................…….....……................

• Indicate all boreholes

Soil type (sandy, loam, clay ... ) ....................................................................………...........

Use 1:50 000 map, available from the Government Printers in Pretoria




DEPARTMENT OF WATER AFFAIRS AND

FORESTRY / REGIONAL DIRECTOR

Mr H SmitRegional Director: Gauteng Province Tel (012) 392 1300Department of Water Affairs and Forestry Fax (012) 392 1304Private Bag X995PRETORIA0001

or

Department of Water Affairs and ForestrySanlam Plaza East285 Schoeman StreetPRETORIA

0002




D. SUBMISSION OF PLANS

1. REQUIREMENTS THAT SHOULD BE INDICATED

ON PLANS

If you are inexperienced or un-knowledgeable with regard to abattoir design drawings youare seriously advised to obtain the help of a professional consultant.

Discuss the project on an ongoing basis with your Provincial Veterinary Public HealthOfficer.

A. REQUIREMENTS THAT SHOULD BE INDICATED ON PLANS

1. All design drawings submitted must be drawn in black water-resistant ink on durablelight coloured paper with a minimum size of A1

Must include a site plan to the scale of 1:200 or such other scale as approved by theDirector, containing the following information:

1. The used scale.

2. True North.

3. Prevailing wind direction.

4. Surface draining and natural slope.

5. Position and directions of boundaries of the premises.

6. Position of gates and access roads to and on the site.

7. Structural specifications of fences and gates including the position thereof.

8. Description of and structural specifications of road surfaces on and adjoining the

site and where applicable names of such streets.

9. Nature of non-traffic surfaces within the boundaries of the site including

description and structure of pedestrian walkways.

10. Detail, position and design of sewerage/effluent disposal systems.

11. Detail of storm water drainage including concrete or asphalt apron around

buildings.

12. The abattoir as well as all other buildings and structures specifying the purpose

for which it will be used.

13. Position of change rooms - No toilet, unless waterborne must be within 6m of an

abattoir or lairage.

14. Position of offloading facilities

15. Positions of kraals/holding pens - Lairages to be located at a lower level than




the abattoir building.

16. Position and structure of physical clean dirty site separation as from Grade BP

in case of poultry and from Grade C red meat slaughter facilities.

17. Position and structure * of both clean and dirty transport vehicle washbays

where required.

18. Description and extent of activities on neighbouring premises including position

of existing structures/building stating purpose for which it is used.

* Where structural specification are required as in points 7, 10 and 16 a scale of 1:50 must be used on separate drawingsadditional to the site plan.

2. Design drawings of the slaughter facility and associated structures must be on a scaleof 1:50 or any other scale that the Director specifically approved.

Each separate floor/level/story must be illustrated individually with the necessary crosssections where required.

Elevation drawings (four sides), floor plans and sections are required and must containthe following:

(1) Scale used.(2) True North indicated.(3) All rooms/halls/structures on the premises must be illustrated and must indicate

the use/purpose thereof.(4) Detail of the following must be illustrated:

(a) Nature of wall and door surfaces as well as colour of paint or tiles whereapplicable, inside as well as outside.(b) Direction and slope of floors. Slaughter halls 1:60 / Rough offal rooms 1:36(c) Rounding of floor-wall and wall-wall junctions with a minimum of 50 mm

radius. (Detail drawings required).(d) Non-absorbent ceilings where applicable with a minimum height of 2,75 m

from the floor. The nature of ceilings, rails and construction should beshown in section.

(e) All rooms must be insect, rodent and bird proof.(f) Exposed piping a minimum of 40 mm from wall.(g) All: power points

Hot water pointsCold water pointsMixed (Hot and cold) water pointsWater hose points (including hose reels)Drainage points as well as fat/solids traps must be indicated. (Detaildrawings required).

(h) All: Windows (indicate the size or catalogue code), should provideventilation and must be provided with fly screens .

DoorsPassagesEntrances

ExitsHatches must not be excessive in size, edible produce must nottouch the side of the hatch. Lower side must slope towards the dirtyarea.




Extractors fans, must be indicated.

(i) Window frames must be made of metal or durable waterproof material.Sloping of inner window sills approximately 45°.

(j) Intensity of artificial light should ensure 220 lux in work areas and 540 lux atinspection points.

(k) Doors must be made of metal or durable waterproof material and whererequired entrance/exit doors must be fitted with self closing mechanisms.

(l) All drainages channels must slope from clean to dirty.

(m) Drainage of effluent discharging equipment including handwash basins,sterilisers and boot washes not to occur across floors in traffic zones.

(n) Handling of blood.

5. Carcass rails (bleeding/dressing/storage) and equipment (dressing platforms, handwash basins, sterilisers, etc.) must be shown in the actual positions and should bedrawn to scale. All overhead rail heights must be indicated. Overhead rails mustbe at least 1,1 m from the nearest wall.

6. Sterilisers must be provided with a continuous overflow facility.

7. Bootwash facilities and HWB provided at all entrances to rooms where edibleproduce are handled.

8. Product handling showing flow patterns of products and personnel.

9. Moveable equipment required for the normal effective operation of a slaughterfacility must be indicated in the position where it is most often used, e.g.

(a) Containers conforming to requirements set in the Standing Regulations forcondemned materials.

(b) Trolleys.(c) Moveable platforms.(d) Containers for edible as well as inedible material.

10. Separate area for storage and make-up of cartons linked by a hatch to the areawhere produce are cartoned.

11. Cooling facilities - indicating:

(a) Type e.g. DomesticCommercialSelf build.

(b) Purpose and capacity.(c) Detail of construction and size.

(d) Drainage and gradient of floor.(e) Detail of racks, rails, etc.

12. De-boning rooms indicating an ambient temperature of 10°C and connected to a




sterilising room by means of a hatch must be illustrated where applicable.

13. Design drawings of:

Toilet, change room, shower and washing facilities must illustrate:

(a) Separate facilities for different sexes.

(b) Toilets and wash-hand-basins.(c) Hot and cold water, soap, disposable towels.(d) Showers provided with hot and cold water.(e) Separation between toilets and change rooms.(f) Lockers, tables, chairs or benches.(g) Hose points for cleansing purposes.(h) Number of workers with indication of sex, allocated to each change room.(i) No toilet or change-room must open directly into an abattoir.

14. Any points that cannot be shown on the drawing may be explained in a coveringletter.

15. The use of numbers or a standard legend is permissible.

16. Any other specification or illustration required by the director is to be provided.

B. SPECIFIC REQUIREMENTS FOR SLAUGHTER FACILITIES:

Details that must be indicated on the plans:

1. Lairage facilities

(Scale 1:50)

(a) Animal reception facilities - i.e. motor transport or by hoof etc.(b) Race connections between reception and pens.(c) Lairage capacity for the specific animal species.

Minimum: Cattle 1,67m2 Sheep and small pigs: 0,55m2 Calves and large pigs: 0,74m2

(d) Water troughs - detail of construction and position in the pen.(e) Gates – detail of construction and direction of swing(f) Feed racks/cribs must be provided for animals that remain in the pens for a

period of longer than 24 hours. The feed store must be rodent proof.(g) Dung handling.(h) Ante mortem inspection and isolation facilities (only in Grade C or higher).(i) Wash points with hose reels for lairage cleansing.(j) Lairage distance and connection (race) to abattoir must be shown in detail.

Lairages must be at least 6 m from abattoir.(k) Route to emergency slaughter.(l) Kerbs, floor slopes (1:60) and draining of the vehicle area, loading platforms,

pens races and services lanes must be shown.

(m) A drained walkway adjacent to the cattle race must be indicated.(n) A pre-stunning wash point for pigs.




2. Lairage section drawings

(Scale 1:50)

(a) Nature of construction - steel dimensions, closure of open pipe ends,connections of horizontal railings with uprights, spacing of railings, walls/heightsand distances to be shown.

(b) Kerbs with details in respect of kerb/floor junctions

(c) Nature of roof and construction thereof - this is compulsory for small livestock.(Roof must be non combustible).

(d) Roof guttering and drain piping.

(e) Off loading platform detail - nature of construction, height, drainage (kerbs, driprails, etc.)

(f) Floors to be finished with adequate slope to ensure the drainage of water.

3. Abattoir

(Scale 1:50)

(a) Product handling and flow patterns of product and personnel must be indicated.

(b) Carcass rails (bleeding/dressing/storage) and equipment (dressing platforms,hand wash basins, sterilisers, etc.) must be shown in the actual positions andshould be drawn to scale. All overhead rail heights must be indicated.

(c) Handling of blood.

(d) Intensity of artificial lighting.

4. Abattoir sections

(Scale 1:50)

(a) Nature of ceiling, rails and roof construction.

2. GUIDELINES TO THE BUILDING OF CHANGE-ROOMS

CHANGE-ROOM SURFACES AND THE PROVISION OF SANITATION DEVICES IN ABATTOIRS

This is a guideline in terms of GG 2362 of 5 October 1990 of the Department of Labour.

The specifications of the National Building Regulations (SABS 0400-1990) with regard to

change-room surfaces and sanitation devices in the case of abattoirs is in short to thefollowing:




Floor surfaces

ROOM POPULATION MINIMUM SURFACEMEASUREMENT

Change-rooms and diningrooms

1 - 15 0,8 m2 per person with a minimum of6 m2

16 - 100 0,6 m2 per person with a minimum of12 m2

More than 100 0,5 m2 per person with a minimum of60 m2

NB: The floor surfaces are based on the plan measurements but do not include thesurface occupied by a built-in cabinet or cupboard, or door, a partition wall or otherpartition that was erected in terms of “sub-regulation CC 2.4”.

Sub-regulation CC 2.4 reads:

Two or more rooms are regarded as one room if a partition wall or any other partition,inclusive a door erected between such rooms, occupy more than 60% of the partitionsurfaces.

SANITATION DEVICES

Populationfrom to

Men Women

Toilets Urinals Hand-washbasins

Toilets Hand-washbasins

15 1 1 1 2 1

30 1 2 2 3 2

60 2 3 3 5 3

90 3 5 4 7 4

120 3 6 5 9 5

For a population of more than 120, add 1toilet, 1 urinal, 1 hand-wash basin foreach 100 persons. A 600 mm length urinal is equivalent toone urinal.

For a population of morethan 120, add 1 toilet foreach 50 persons and 1hand-wash baisin for each100 persons.

Showers should be supplied separately for each gender in a relationship of 1 shower foreach 15 persons in a change-room or they should have direct access to it.

If a dispute should develop, the Department of Labour should be contacted for a decisiveanswer. The users code for the implementation of the National Building Regulations(SABS 0400-1990) can be bought from the SABS.

3. EXAMPLES OF PLANS

Standard type of plans are available on request



















4. LEGENDS (SPECIFICATIONS)

Specifications may be indicated on the plan/drawings, or may be provided asan addendum.

Specifications of equipment may be in the form of symbols as in attached examples, onthe plan drawing, or indicated by numbers with an explanatory addendum

SPECIFICATIONS

• All interior windowsills should be sloped with a gradient of 45°.

• All windows should be made of steel or similar durable material.

• All corners should have a minimum radius of 50 mm.

•

Walls should be plastered and painted with a light, washable paint.• Floors should be 100 mm thick. Floor to wall corners should be rounded.

• All equipment should be placed at least 50 mm from walls to facilitate in the cleaningof the walls.

• Expansion joints should be filled with poly-urethane sealing agent.

• All floor-slopes should be 1:60. Stomach and intestine rooms should be 1:36

• The slopes of the rounded drainage canals should be 1:100.

• The building should be rodent, bird and insect resistant.

• The building should be dust-free as far as practically possible.

• The lighting should comply with the national building regulations. The intensity ofartificial lighting should be at least 220 lux and where meat inspection is done, itshould be 540 lux

• Fluorescent lights that does not cause colour changes should be provided. Lightfittings should be protected against corrosion by vapour-dense coverings.

• If necessary roof ventilators should be provided or alternatively extractor fans

• All hand-wash basins should be foot- or knee-operated

• All implements, tables, equipment, utensils and containers used in an abattoir shouldbe manufactured with impervious, corrosion-resistant and non-toxic material in such away that it can be cleaned easily and the surfaces that come into contact withcarcasses or edible products should be smooth in good condition

• All pipes (water, electric, steam, etc.) must be at least 50 mm away from wall

surfaces.• Efficient drainage points or drainage channels to be provided at all stations where

excessive amounts of water is used (e.g. carcass wash area)

• Wall areas prone to damage must be protected.

• The floor surfaces should be smooth but not slippery.

• Openings for carcasses should be at least 1400 mm wide.

• Doors and door frames must be smooth, impermeable and corrosion resistant and oflight colour. In the case of steel doors the smooth surfaces must face to the inside orbe covered with a smooth steel sheet

• Outside doors leading to rooms containing edible products must be provided with selfclosing equipment

• Fly-gauze should be installed in front of all opening parts of windows.

• The toilets must be separated from the change rooms with a solid wall or panels andbe provided with a door




• All carcass rails should be installed 1067 mm away from walls

• At least 900 mm in between carcass rails

• Offal hooks should be at least 400 mm from wall and 1,500 mm from floor.

• All paintwork should be of a light colour.




5. EXAMPLES OF SEWERAGE SYSTEMS

SEPTIC TANK SYSTEM FOR A FARM

The septic tank system is an effective and economic method to dispose of your abattoir

effluent. The only prerequisite for this system is that the soil in the area should draineffectively and that it should conform to the requirements of the local authority.

One of the biggest advantages is that it can be used within 24 hours of installation. Careshould be taken to restrict the water flow to the tank in the first two days to allow sufficientbacteria growth

If the septic tank system can be installed as close as 10 m from the abattoir (Care shouldbe taken that it is not under roadways or working areas, to avoid the braking up of such incase of failure

SEPTIC TANK SYSTEMS

Based on a CSIR technical guide K86 of the Institutefor Water Research

A septic tank system usually consists of two main components:

1.The septic tank

2. The final disposal system, which is usually an underground seepage furrow(French drain).

Each of these components has specific functions and should be designed accordingly

The functions of the components

Raw sewerage will clog the soil, causing ineffective absorption by the sub-soil. Theseptic tank, however, will condition the incoming sewerage, separating the solids from theliquid phase by either settling to the bottom or collecting at the surface (float). This

results in the formation of three distinct layers:• Layer of sludge on the bottom,

• A floating layer of scum on top and

• A relatively clear liquid layer in the middle.

Bacterial digestion of organic material will cause liquefaction of the solids with associatedgas formation – thus reducing the solids volume.

The only function of a soil disposal system is to get rid of the effluent from the septic tankin a safe and inoffensive manner.




Designing requirements

1. Septic tank

(a) The tank must function both as a sedimentation tank as well as a digester.(b) The capacity of the tank should be large enough to provide ample retention time

for inflowing sewerage.

(c) Possible clogging of the in- and outlet and internal pipes must be limited to aminimum.(d) Provision should be made for ventilation for gasses to escape.(e) The possibility of passage of sludge and scum to the soil percolation system must

be avoided as far as possible.

2. Sub-soil percolation system

(a) The nature of the soil to a large extent determines the shape and size of thesystem.

(b) Locations should be such that it does not create a danger for public health or

pollute either ground- of surface water. (c) The clogging effect of the effluent on the surface soil must be avoided (d) Facilitate full use of the available infiltration area.

Public Health aspects of septic tank systems

In built areas, this system should be seen as a temporary measure. There is practicallyno difference between the effluent from a septic tank and raw sewerage as far aspotential danger for public health is concerned. Organisms causing disease can bepresent in the effluent of the septic tanks. In communities where drinking water is derivedfrom boreholes, it is usually unwise to make use or a septic tanks system.

Combined and separate disposal systems

Two types of disposal systems are in use:

1. A separate system for the ablution facilities (cloakrooms, toilets and kitchens)utilising a septic tank and a separate or common soil percolation system

2. A second system for the abattoir effluent incorporating the necessary solids/fattraps and sedimentation tanks to remove solids (pieces of meat and fat). Effluentfrom this system can be discharged in a separate of the same common soilpercolation system

Designing criteria

1. Volume sewerage water

Abattoirs require a water supply of at least 900 litre per slaughter unit. The watermust be available at an effective pressure and be protected against pollution




Average water consumption at a A-grade abattoir can be sub-divided into:

Holding pens 10%

Slaughter and dress 20%

Offal area 25%

Warm water 25%

Steam 5%

Chilling 8%

Ablution 7%

The volume of effluent in approximately 80 – 85% of water required

Typical abattoir effluent contains blood, pieces of meat, fat and gut. Constant urineand dung in suspension. Each of these contributing to a very high organic load

2. Septic tanks

(a) Location:

Local authorities usually have by-laws determining the minimum distances for theplacing of septic tanks from buildings and boundaries. It is recommended that thetank be located near to a driveway to facilitate cleansing by means of a vacuumtanker. From a health point of view it is sufficient to have a soil cover of 150 to 200mm over the system.

(b) Capacity:

Calculation of capacity is based on usage per person per day with a retention periodof 24 hours in the septic tank to provide for separation of scum and sludge thusproviding for a relatively clear effluent.

(c) Shape proportions and compartmentation:

For tanks of a given capacity and depth, the shape of the tank is relativelyunimportant. The liquid depth should be between 1 and 2 meters. Singlecompartment tanks usually give acceptable performance but if a tank is dividedvertically into two compartments with the first compartment half to two thirds of thetotal volume, the amount of suspended solids removed from the effluent is greater

(d) Inlet, outlet and inter-compartment arrangements:

Figure 1 indicates the positioning of the above in terms of the water level. Toaccommodate the scum accumulation, the distance between the waterline and theroof of the tank should at least 20 percent of the water depth.

(e) Access and ventilation:

The different compartment components should be accessible for inspection andmaintenance. The location of manholes should be such that admission is easilyobtained to pipes that could be blocked. Ventilation is usually through the inlet sewerto the vent pipe against the wall of the building.

(f) Materials: Septic tanks should be constructed of materials such as concrete, bricks,coated steel or any other materials which are not subject to excessive corrosion.




Design and construct ion of soil percolation system

(a) Location :

Percolation trenches should be located where dangerous pollution of ground water isleast likely to occur.

(b) Suitability of the soil :

There is no simple test to accurately determine if soil is suitable to absorb theeffluent. The standard SABS-test gives an indication and can be used as a guideline.

The relative proportions of sand, silt and clay determine the texture of the soil andinfluence the absorbing ability. The larger and more uniform the particles, the fasterthe percolation rate. Yellow and reddish-brown soil usually has good absorptionquality, whereas a dull-grey (high clay content) has not

(c) Trench design:

The bulk of the effluent enters the soil through the sidewalls of the trench. Deepnarrow trenches are therefore preferable to wide shallow trenches. A permeablelayer, covered with impervious strata will require a deep trench, while the permeabletopsoil, with permeable sub-soil will call for shallow trenches.

(d) Trench construction:

Trenches should be constructed along the contours. Where two or more trenches are

adjacent to each other the distance in between should be twice the depth. Afterexcavation the sides of the trenches should be roughened to restore the naturalsurface. Filling material should be clean and free of dust or silt.

The size of the filling material is not critical and can be from 6 mm to 75 mm or more.It is advisable to have a layer of fine gravel or coarse sand against the infiltrationsurfaces. The trench should be filled with gravel to about 100 to 150 mm from the top.Prior to back filling, a layer of finer gravel should be placed on top to prevent soil fromentering the trench.

If the length of the trench is in excess of 6 m it will become necessary to provide anopen jointed distribution pipe.

Figure 2 illustrates a typical percolation trench. The trench should be approximately 4m in length for every 1000 litres given average absorption of the soil

Maintenance

Septic tank requires effective maintenance. When scum and sludge gets discharged intothe percolation trenches, the septic tank should be emptied and the silt and foam shouldbe removed. If this is not done, the seepage system can be damaged permanently.

When a ground seepage system starts clogging, there is little to be done, but properusage of the septic tank can extend the lifetime of the furrows considerably.













6. EXAMPLES OF CERTAIN EQUIPMENT



















E. DOCUMENTS TO BE SUBMITTED WITH PLAN DRAWINGS

1. LETTER OF NO OBJECTION FROM LOCAL AUTHORITY

2. LETTER OF NO OBJECTION FROM DEPARTMENT OFWATER AFFAIRS AND FORESTRY

D OTHER DOCUMENTS TO BE SUBMITTED WITH PLANS:

As already seen in the section dealing with legislation, other authorities also haverequirements that have to be conformed with. It is thus essential to liase with thoseauthorities as well

1. Letter of no objection from your local authority clearly specifying that they have noobjection to the abattoir being built on those premises. The local authority may inthe same letter specify additional requirements in terms of e.g. disposal ofcondemned material, blood, stomach content and even abattoir effluent in order tominimise environmental pollution

This letter can be obtained from either:a. Municipalityb. Local Regional Councilc. Department of Health

If you have problems with this matter contact your local Veterinary Public Healthofficer

2. Letter of no objection from the Department Water Affairs and Forestry

Such letter will be issued on basis of information obtained from the includedquestionnaire “Department Water Affairs and Forestry”

Complete the questionnaire as comprehensively as possible and forward it to theoffice of the Regional director, Department Water Affairs of your area. (See list ofaddresses included)




F. RE-ZONING

Even though this Department does not require written proof that your premises has thecorrect zoning to :

• Operate an abattoir

• Operate a business

• For a food premises

You are advised to give urgent attention to this matter

Cases are known where abattoirs were built without the necessary consent - with gravefinancial implications to the owner

G. REGISTRATION AS A BUSINESS

You are legally compelled to register your abattoir as a business under the RegionalCouncils Act

H. NATIONAL BUILDING REGULATIONS

Building plans are evaluated by officers of this Department in terms of the AbattoirHygiene Act 1992 (No 121 of 1992) from a hygiene point of view

Building plans must also be submitted to the offices of your local authority to be approvedin terms of the National Building Regulations

I. CONCESSIONS AND DEVIATIONS

Occasionally due to a very specific need, abattoir owners need to obtain consent from theDirector not to conform to some of the regulations

In such cases a protocol could be drawn up in consultation with your Veterinary PublicHealth officer specifying the managerial procedure that will be followed, to bring thespecific need as close as possible to the requirements of the Standing Regulations

The protocol as well as written application for exemption of the Regulation beingtransgressed must be submitted to the Director Veterinary Services for approval




A. QUALIFICATIONS

B. DUTY SHEET

C. COMMITMENT

D. APPLICATION FOR DESIGNATION

Chapter

4 Meat Inspection




A. QUALIFICATIONS

The minimum qualifications required to be designated at an approved abattoir to do meatinspection are :

1. A Veterinarian

He should be registered in terms of the Veterinary and Para-Veterinary Occupational Act 1982 (Act No. 19 of 1982) to exercise a veterinary occupation.

2. A Meat Inspector :

1. The National Diploma in Meat Hygiene of the Department of National Education

2. The National Diploma in Meat Technology of the Department of National Education

3. The National Diploma for Health Inspector of the Department of National Education

4. National Diploma in Environmental Health

5. The Health Inspectors Certificate and the Certificate for Inspectors of Meat and

other food, both from the Royal Association for Health

6. Any other qualification approved by the Director

3. A Meat Examiner:

a. National Certificate for Meat Examiners of the Department of National Education

b. Any other qualification approved by the Director

Please take note that a Meat Examiner may only do meat inspection under thesupervision of a Meat Inspector.




B. DUTY SHEET

DUTY SHEET AND TASK DESCRIPTION FOR DESIGNATED PERSONSUNDER THE ABATTOIR HYGIENE ACT (ACT 121 OF 1992)

INTRODUCTION

The overall task of an designated person is to ensure that the requirements of the Abattoir Hygiene Act 1992, Act 121 of 1992, is adhered to his/her slaughter facility.

PREREQUISITES

Designated persons must be in possession of:

(i) Written authorisation according Article 8(1).

(ii) A copy of the Abattoir Hygiene Act 121 of 1992, the Standing Regulations as well asany relevant Directives.

A. MEAT EXAMINERS

1. Perform routine primary meat inspection on all carcasses, meat and animalproducts according to Schedule 2 given in the Standing Regulations andappropriate directives.

2. Meat examiners may under supervision of an designated meatinspector/veterinarian assist in the controlling of basic hygiene requirements inhis/her slaughter facility.

B. MEAT INSPECTOR

Additional to the duties of the meat examiner, the meat inspector is responsible toperform the following duties:

1. Ensure that the requirements as set out in the Abattoir Hygiene Act (Act 121 of1992) as well as the Standing Regulations and directives are adhered to.

2. Ensure that the conditions stipulated on the Registration Certificate for his/herslaughter facility are met.

3. Ensure that the basic hygiene requirements for slaughter facilities are complied

with, in particular the following:

3.1 Sufficient water of acceptable quality, quantity and pressure must beavailable during production.




3.2 Warm water must be available as necessary for cleaning.

3.3 Sterilisers available with water at 82°C where necessary.

3.4 Equipment used in the slaughter facility should be of a sterilisable material.

3.5 All edible animal products to be handled hygienically and kept off the floorand away from other dirty areas.

3.6 Clean protective clothing must be issued to all workers on a daily basis.

3.7 Soap and disposable hand towels to be available where indicated.

3.8 Toilet paper must be available in all toilet facilities during periods ofslaughter or production.

3.9 Paunch and intestinal contents as well as any other condemned materialshould be disposed of in the prescribed manner.

3.10 The humane handling of slaughter animals.

3.11 The abattoir should be cleaned continuously and daily after slaughteringand should be kept in a tidy condition.

3.12 All edible products should be handled in a clean and tidy manner at alltimes.

4. Ensure that the slaughter facility is maintained in a clean hygienic manner duringproduction / slaughtering

5. Ensure that:

The abattoir is thoroughly cleaned as prescribed in Part XXII of the StandingRegulations, after conclusion of slaughter and that surfaces are clean beforeslaughtering commences. Attention should be given especially that no edible orcondemned products after conclusion of slaughter should stay over on the abattoirpremises, unless it is stored in a suitable cooling facility.

6. Ensure all personnel handling meat are subjected to medical tests as prescribed,including daily examination of the hands and arms of personnel and monitoring ofmedical records to exclude carriers of transmissible disease.

7. Ensure that:

7.1 Vehicles transporting live animals conform to standards.

7.2 Animals are treated humanely.

7.3 Animals qualifying for emergency slaughter be handled as soon as possibleor accommodated in isolation lairages.

7.4 Clean water is available in all lairages.




7.5 Records of arrivals are monitored to ensure that:

(a) animals are rested sufficiently before slaughter,

(b) and that appropriate measures may be taken in cases of animalsstanding over for longer than 48 hours as well as calves which have to beprovided with feed.

7.6 No dead animals are brought into the slaughter facility unless a protocolexists in the case of processing in an approved plant.

8. Should a veterinarian not be available, the meat inspector should examine all liveanimals and arrange that suspect cases be slaughtered last and if thoughtnecessary, seek the advice of a veterinarian.

9. Ensure that all animals are slaughtered according to procedures set out in the

Abattoir Hygiene Act of 1992 and Standing Regulations in particular:

9.1 Humane handling during movement of animals to the stunning area.

9.2 Effective stunning and immediate bleeding in the hanging position.

9.3 Commencement of dressing only after the animal has bled out completely.

9.4 Dressing to be undertaken hygienically to limit contamination.

9.5 Those dressing and evisceration techniques occur in such a way that

contamination of the carcass, offal and meat are limited to a minimum.

9.6 Edible rough offal to be handled and cleaned according to prescribedmethods.

10. Meat inspection to be done according to prescriptions in Schedule 2 of theStanding Regulations. Abnormal carcasses/meat should be detained for judgement by a veterinarian unless exemption by a veterinarian has beengranted, and be disposed of, if condemned, in a safe prescribed manner by theowner. Ensure that condemned material cannot be reintroduced into the foodchain.

11. Ensure that:

The disposal of condemned carcasses or animal products should occur interms of Part VIII of the Standing Regulations. Precautions should be takenespecially to ensure that no condemned product reaches the food chainintentionally or because of lack of control or supervision

12. Ensure that:

No carcass or meat derived from an animal slaughtered in the abattoir isremoved without marking it in terms of the regulation in Part IX of the StandingRegulations.




13. Ensure that:

The approval stamp should at all times be under his personal supervision,control and use and should thus be stored in such a way to exclude theundesignated use thereof.

14.Ensure that:

14.1 No intermingling of warm and already cooled products should occur

14.2 Daily cleaning is done effectively

14.3 Non-admissible items should not be stored in the cooling facilities

15. Ensure that:

Offloading and transport of carcasses, meat and animal products should occur

in terms of Part XIX of the Standing Regulations. The following should receivespecific attention :

15.1 That meat vehicles conform to the regulations with regard to:

(a) Them being dust- and waterproof

(b) The name and address of owner being displayed

(c) Their state of cleanliness

15.2 That carcasses and red offal are not loaded with rough offal into thesame vehicle, except where rough offal is transported in an acceptable,leak-proof container with a tight sealing cover.

16. Ensure that:

Records, reports and logs should be kept up to date by the owner of theabattoir in terms of Part XXVIII and that the necessary information be kept upto date and supplied to the owner to complete the Schedule 8 forms.

If the meat inspector is of opinion that an approved abattoir or part thereof oran appliance therein is dirty or in an unhygienic condition, or if renovation,repair or changes are necessary or if it does not conform in all respects to therequirements of the Act, or if the Regulations are not met, he can instruct theowner in writing to repair the named fault.

A copy of each instruction should be submitted to the Provincial Director of thatspecific Province without delay for submission to the Director: VeterinaryPublic Health.

C. VETERINARIAN

Additional to the duties of the meat inspector, the veterinarian is responsible to




perform the following duties:

1. Ante-mortem inspection on all animals arriving and accommodated at a slaughterfacility where he/she is designated.

2. Secondary meat inspection of all detained carcasses/meat as described in theStanding Regulations. Do, or delegate tertiary inspections (laboratory tests) tolaboratory assistant or responsible meat inspector

3. Ensure that all inspection procedures followed by the inspection staff are doneaccording to the relevant Standing Regulations of the Act.

4. Responsible for the compliance to the requirements of the Abattoir Hygiene Act aswell as the Standing Regulations and Directives promulgated under the Act.




C. COMMITMENT

I, the undersigned:

NAME:……………………………………………………………………………………………

ADDRESS:………………………………………………………………………………………

……………………………………………………………………………………………..……..

TEL. NO.: (W)………….…………………………………………………………………..……

TEL. NO.: (H) …………………………………………………………………….…………….

ID NO.: ……………………………………………………………………………….….………

QUALIFICATIONS:……………………………………………………………………...……..

…………………………………………………………………………………………....………

Intend to do meat inspection at the new abattoir of:

OWNER: ..…………………………………………………………………………………..…..

ADDRESS: ……………………………………………………………………………….…….

SIGNED ON …………………………….. ON THIS ………………………… DAY

OF ………………………..20….

………………………………………SIGNATURE




D. APPLICATION FOR REGISTRATION OF INSPECTIONPERSONNEL AT AN ABATTOIR IN GAUTENG PROVINCE

Complete the attached Form:




AGRICULTURE, CONSERVATION, ENVIRONMENT AND

LAND AFFAIRS

DIRECTORATE: VETERINARY SERVICES

THE DIRECTOR, PO BOX 8769, JOHANNESBURG 2000

Telephone: (011) 355-1987 Fax: (011) 337-2292

APPLICATION FOR REGISTRATION OF INSPECTION PERSONNEL

AT AN ABATTOIR IN GAUTENG PROVINCE

ANNEXURE A: To be completed by the abatt oi r owner

1. I (full name and surname) as owner ( ) of

(name of abattoir) with registration number

situated at (physical address)

Tel.: Fax: E-mail:

approved under the Meat Safety Act of 2000 (Act 40 of 2000) as a Grade Abattoir

hereby apply that the person(s) indicated in the table below be registered by the Director: Veterinary Services, to render aservice as veterinarian(s) / meat inspector(s) at the above-mentioned abattoir.

♦ “Owner”, for the purpose of the Meat Safety Act (Act 40 of 2000), “means – the person in whom the ownership ofthe abattoir is vested or, in the case of any abattoir in respect of which the right of general control is vested in aperson other than the person in whom the ownership is vested, that other person.”

2. PARTICULARS OF OFFICIALS:

FULL NAME AND SURNAME IDENTITY NUMBER POSITION

i

ii

iii

iv

v

3. The abovementioned veterinarian(s) / meat inspector(s) / meat examiner(s) will be in the employ of:

(name of company) whilst working at this abattoir.

4. Enclosed herewith please find a completed Annexure B for every official mentioned under 2. above.

APPLICATION FEE : R The application fee is R 50 for every official mentioned under 2. above.

TYPE OF PAYMENT into DACEL Cost Recovery PMG account: (Attached slip / printout)

Deposit at Bank: - Cash Virtual Card (2 day clearance) Cheque (10 day clearance)




I understand that the service can be delivered only after the payment is reflected in the DACEL Cost Recovery PMG, or onceall previous invoices of an approved credit client have been paid.

DATE SIGNATURE: ABATTOIR OWNER


CODE TO BE USED: V V 7

FOR OFFICIAL USE ONLY Application Number(s):



Approved:OFFICER SIGNATURE




ANNEXURE B: To be completed by proposed veterinarian / meat inspector*REAPPLICATION / NEW APPLICATION* UNDER THE NEW MEAT SAFETY ACT(ACT 40 OF 2000)

(* Please delete that which is not relevant)

1. PERSONAL INFORMATION:

1.1 Surname: First Names:

1.2 Identity number: (Attach certified copy of ID)

1.3 Physical Address:

1.4 Postal Address: Code:

1.5 Tel.: Fax: E-mail:

2. QUALIFICATIONS:

PROFESSIONAL QUALIFICATIONSDATE

ATTAINEDINSTITUTION

(Name of Universi ty / Technikon / College)

(Attach certified copies of all qualifications only if it is a new application)

3. PREVIOUS EXPERIENCE of ante mortem inspection of slaughter stock, meat inspection and general hygiene control atan abattoir (Please give time period and extent of involvement)

4. IN WHO’S SERVICE will you be, if you are appointed at the above-mentioned abattoir (name of company)?

5. PROVISION OF THE FOLLOWING SERVICES:

(1) Ante mortem inspection YES / NO

(2) Meat inspection YES / NO

(3) General hygiene management YES / NO

In case of a meat examiner in a red meat abattoir, will you be working under thesupervision of a Veterinarian / Meat Inspector?

YES / NO

6. I CONFIRM THE FOLLOWING:

(1) That I am in possession of a duty sheet.

(2) That I am in possession of a copy of the Meat Safety Act (Act No. 40. of 2000) and that I am familiar with thestipulations therein.

(3) That I am in possession of a copy of the Standing Regulations and that I am familiar with the contents thereof.

(4) That I understand that I can be reported to the Professional Body of which I am a member should I fail to carry outmy lawful duties to the best of my ability.

DATE SIGNATURE: PROPOSED VETERINARIAN / MEAT INSPECTOR




APPLICATION FOR A

REGISTRATION CERTIFICATE

The application should be submitted in writing to the Director : Veterinary Public Healththrough the Director: Veterinary Services (or his designated delegate) in your Province.

The application may only be done once the abattoir construction is complete and a finalinspecti9on was done, in order for the application to be recommended

The application must be accompanied by the necessary fee as determined from time to timeby the Director from time to time. (Contact your local Veterinary Public Health officer in thisregard).

See attached pro-forma application form of the Registration Certificate.

Application forRegistration

Chapter

5 Registration




AGRICULTURE, CONSERVATION,

ENVIRONMENT AND LAND AFFAIRS

DIRECTORATE: VETERINARY SERVICES

THE DIRECTOR, PO BOX 8769, JOHANNESBURG 2000

Telephone: (011) 355-1987 Fax: (011) 337-2292

APPLICATION FOR THE BIANNUAL REGISTRATION OF AN ABATTOIRGAUTENG VETERINARY SERVICES

ABATTOIR: Name: Type:

Physical Address or Registered Farm Name and Number:

Magisterial District:

Tel.: Fax: E-mail:

OWNER : Name:

Physical Address:

Postal Address: Code:

Tel.: Fax: E-mail:

CONTACT PERSON: Name:

Tel.: Fax: E-mail:

AVERAGE DAILY SLAUGHTER: Cattle: Calves: Pigs:

Sheep / Goats: Other (specify):

Usual time and duration of slaughter:

♦ “Owner”, for the purpose of the Meat Safety Act (Act 40 of 2000), “means – the person in whom the ownership of the abattoir is vested or, inthe case of any abattoir in respect of which the right of general control is vested in a person other than the person in whom the ownership isvested, that other person.”

I, the undersigned, hereby apply for registration of the abovementioned Abattoir, in terms of the Meat Safety Act (Act 40 of 2000).

APPLICATION FEE of R (see reverse: V V 2 – V V 6) for Registration of a Grade abattoir

TYPE OF PAYMENT into DACEL Cost Recovery PMG account: (Attached slip / printout)

Deposit at Bank: - Cash Virtual Card (2 day clearance) Cheque (10 day clearance)




I understand that the service can be delivered only after the payment is reflected in the DACEL Cost Recovery PMG, or once all previousinvoices of an approved credit client have been paid.

DATE: SIGNATURE:


CODE TO BE USED (see reverse):

FOR OFFICIAL USE ONLYApplication Number(s):



Recommended Abattoir Grade: Recommended Total Number: of (species) to be slaughtered daily.

Approved: Date: Gauteng Registration Certificate Number:

For Export Facilities only: National Registration Certificate (ZA) Number:

Remarks / Recommendation: (see reverse)ADMINISTRATION OFFICER SIGNATURE




CHARGES FOR REGISTRATION AND BANK CODES TO BE USED

ABATTOIRS GRADE AMOUNT CODE NO.

A R 6,000 V V 2

B R 4,500 V V 3

C R 2,000 V V 4

D R 1,000 V V 5

E R 500 V V 6

FOR OFFICIAL USE ONLY

REMARKS / RECOMMENDATION

Copy to File

Number: Yes:



Section 10 (1) of the Act prohibits the removal of meat from an abattoir unless the meathas been inspected, approved and it has been marked in the prescribed manner

The mark is in the form of a round stamp as illustrated below, with the followingspecifications :

a. The diameter of the circle must be at least 40 mm

b. Must contain the identity number of the abattoir as well as the words “Goedgekeur”

and “Passed”

c. The letters must be at least 4 mm in height

Chapter

6Marking of

Meat Stam s

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