Poultry Meat Inspections (Quality)
Poultry Meat Inspections (Quality)
The purpose of quality inspections on poultry meat is to ensure that the products sold adhere to the regulations.
The inspections will prevent poor quality products from being sold to the consumer. It is envisaged that regular inspections of poultry meat will curb food fraud which come from misleading the consumer regarding the product.
The Agricultural Product Standards Act, 1990 (Act 119 of 1990), states that certain agricultural products:
- must be sold according to the prescribed class and grade;
- must comply with the prescribed standards regarding the quality thereof, or class or grade thereo
The Regulations regarding Control over the Sale of Poultry Meat makes provision for:
- Classes and grades of poultry meat
- Standards for carcasses (incl Brine)
- Standards for portions
- Requirements for containers
- Packing requirements
- Marking of containers
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Frequently Asked Questions
Find detailed information on the quality inspection of poultry meat products. Understand the specific legislation that regulates these inspections, learn where they are conducted, and discover who is responsible for carrying them out. Our FAQ provides crucial information to ensure compliance and enhance your understanding of the standards governing poultry meat quality inspections.
Where will the inspections take place?
Inspection related to brine injection will take place at poultry abattoirs, while other aspects of the inspections may take place at the abattoir, packers, re-packers, distribution centres and retailers.
Who conducts the inspections?
Food Safety Agency has been assigned to conduct the inspections under the APS Act and the Poultry Meat Regulations