SERVICES

Our Services

Independent Meat Inspection

Meat Inspection aims to ensure that meat provided to the consumer is safe to eat. 

Independent Meat Inspection takes place under the auspices of the Meat Safety Agency, 2000 (Act 40 of 2000); the Red Meat Regulations, Poultry Meat Regulations and the Independent Meat Inspection Scheme.

In terms of the Meat Safety Act, 2000 (Act 40 of 2000), all meat inspection services must be conducted independently of abattoir. In relation to meat inspection, Section 11 of the Act stipulates the following:

Meat inspection is conducted at abattoirs and includes the performance of ante-mortem, primary and secondary meat inspections by registered inspectors or examiners who may be employed by an assignee and may include hygiene management and regulatory control as agreed on with the provincial executive officer for each abattoir and includes reporting of non-conformances to the provincial executive officer.

Frequently Asked Questions
2. Who determines the number of inspection personnel required?

The Independent Meat Inspection scheme provides guidelines to personnel requirements at an abattoir.  The PEO will approves the personnel allocation at an abattoir.

3. Can an abattoir change assignees?

Abattoirs can only change assignees with the approval of the relevant PEO with valid reasons.  Non-payment or accounts in arrears is not a valid reason to change assignees.

Meat Classification

Frequently Asked Questions
2. Who may conduct meat classification?

Meat classification is done by a meat classifier who has a valid meat classification code from the South African Meat Industry Company (SAMIC).  The meat classifier must be in the employment of an approved service provider.

Meat Classification is a mark of quality that indicates the different qualities of meat.

The Agricultural Product Standards Act, 1990 (Act 119 of 1990), states that certain agricultural products:

The Regulations regarding the classification and marking of meat intended for sale in the Republic of South Africa provides the requirements for meat classification.

Meat is classified according to age, fat cover and carcass composition and roller marked according to the classification of each carcass. Both grade and Fat, along with abattoir’s registered identity number, are stamped into all carcasses with food grade approved ink.

Poultry Meat Inspections (Quality)

The purpose of quality inspections on poultry meat is to ensure that the products sold adhere to the regulations. 

The inspections will prevent poor quality products from being sold to the consumer.  It is envisaged that regular inspections of poultry meat will curb food fraud which come from misleading the consumer regarding the product.

The Agricultural Product Standards Act, 1990 (Act 119 of 1990), states that certain agricultural products:

The Regulations regarding Control over the Sale of Poultry Meat makes provision for:

Frequently Asked Questions
2. 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.

3. Who conducts the inspections?

Food Safety Agency has been assigned to conduct the inspections under the APS Act and the Poultry Meat Regulations

Assignee Letter

Egg Inspections (Quality)

Frequently Asked Questions
2. Where will the inspections take place?

Inspections relating to the quality of eggs will take place at producers, re-packers, pack houses, distribution centers and retailers.

3. Who conducts the inspections?

Food Safety Agency has been assigned to conduct inspections under the APS Act and the Egg Regulation.

Assignee Letter

The quality inspections on eggs is to ensure that the public receives a product that is fresh, clean and of good quality. 

The Agricultural Product Standards Act, 1990 (Act 119 of 1990), states that certain agricultural products:

The Regulations regarding Control over the Sale of Eggs makes provision for:

Processed Meat Products (Quality)

The purpose of quality inspections on processed meat products is to ensure that the products sold adhere to the regulations.  The quality inspections on processed meat products is to ensure that public receive a product that is fresh, clean and of a good quality.

The Agricultural Product Standards Act, 1990 (Act 119 of 1990), states that certain agricultural products:

The Regulations regarding Control over the Sale of Processed Meat Products makes provision for:

Frequently Asked Questions
2. Where will the inspections take place?

Inspection will take primarily at the producers, however, inspections will also take place at distribution centres and retailers.

3. What sampling/testing will be done on the product?

The following tests will be done on the product sampled:

Fat content
Moisture content
Protein content
Calcium determination (MRM only)

4. What is the difference between sampling and inspections?

Sampling is the removal of a product to conduct compositional testing at a laboratory to ensure that the composition meeting the specifications in the regulations. 

Inspections are the verification of categories, classes, containers and outer containers of the final product to ensure compliance to the regulations.

5. Who conducts the inspections?

Food Safety Agency has been assigned to conduct the inspections under the APS Act and the Processed Meat Products Regulations

Assignee Letter

Additional Services

Auditing

Food Safety Management System Audits, International Standard Audits (ISO), HACCP Audits and Compliance Audits (ZA Export/ Import Approval / Renewal)

Import and Export

Import/ Export Control, Movement Control

Professional Standards

In the company structure of Food Safety Agency our personnel competency is enhanced by the following standards training:

Auditors of Food Safety Agency hold valid registration numbers with internationally recognized auditing certification authorities under the Food Safety Management Systems (FSMS) schemes for the following foodstuff sectors:

Additional sector experience available:

Training

AgriSETA Accredited (AGRl/c prov/0658/16) (Government, Industry & Retail). Food Safety Agency provides the following training:

Technical Training
Specialised Training
Tertiary Institutions
The following is available through Food Safety Agency either directly or by association:

Academy

Food Safety Agency believes that all people should have the opportunity to develop their skills.  In some circumstances distance plays an important factor in allowing a person access to training.

Therefore, Food Safety Agency created an online platform for people to gain access to abattoir and food industry training.

Our online Training Programs is one of the most dynamic features of the emerging education and training system of South Africa. This kind of provisioning is particularly associated with ‘just in time’, and ‘just enough’ learning to meet a specific need in workplace environments. Therefore, it is considered a viable and common method for optimal workplace functioning in all contexts and greatly facilitates access to learning in a manageable manner in terms of cost, time, energy and resources, for both the employer and employee.