The Meat Safety Act is an essential piece of legislation to ensure that all meat products in South Africa are safe for human consumption.
For farmers looking to slaughter or process meat, understanding the licensing and compliance requirements set out by this act is critical.
This article explores the key responsibilities of poultry and livestock farmers supplying abattoirs. Abattoir manager Jeremiah Jothams also highlights the role of the Meat Safety Act in ensuring traceability and accountability.
Jothams has dedicated most of his adult life to working within the abattoir industry. He gained extensive experience in various sectors, including red meat, poultry, crocodile, game, and ostrich processing.
“Farmers, especially in rural areas, must understand the regulations under the act. Non-compliance can result in heavy fines or even imprisonment. It’s vital for them to know what is permissible and what is not.”
Slaughtering and processing
Farmers intending to slaughter or process meat must comply with the provisions of Section 4 of the Meat Safety Act, 2000 (Act No. 40 of 2000). The Act also refers to the Animal Diseases Act, 1984 (Act No. 35 of 1984) and the Abattoir Hygiene Act, 1992 (Act No. 121 of 1992).
However, licensing to operate an abattoir is reserved for the abattoir itself. Farmers generally bring their livestock to licensed abattoirs for slaughter.
Jothams gives the example of poultry slaughtering. According to the act, he says, “Farmers are not allowed to slaughter more than 50 poultry within a month within your own capacity. Whether it’s at your household or whether it’s within your community for various religious acts, you cannot exceed 50 units within a month.”
Exceeding this limit triggers regulatory scrutiny, particularly concerning meat hygiene and safety standards. This is especially true if the slaughter is conducted without the supervision of a meat inspector.
If an illegal slaughter operation is identified – outside an approved abattoir framework and without proper consent from relevant authorities, such as municipalities or religious institutions – there are significant consequences. Violations can result in fines or imprisonment.
Inspection by the state vet
For those pursuing provisional slaughter due to specific circumstances, such as disease control, farmers can obtain a slaughter permit from the state veterinarian. This involves the state vet inspecting the livestock to ensure there are no health risks before issuing a permit to slaughter.
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“Farmers need to understand that the process is thorough because it’s about ensuring safety. The state vet’s role is pivotal in assessing livestock health before issuing any permit,” explains Jothams.
For supplying to abattoirs, Jothams shares that farmers must:
- Identify a suitable abattoir: Farmers need to ensure the abattoir accommodates the type of livestock they want to process and adheres to any specific requirements, such as halaal or kosher certification.
- Provide a health declaration: A health declaration is required to confirm the animals’ medical history, including any medications administered and adherence to withdrawal periods. For high-throughput abattoirs, this declaration must be submitted at least 72 hours before slaughter.
“The health declaration is not just a formality; it’s a critical document that speaks to the safety and history of the livestock. Abattoirs depend on this information to maintain high standards,” says Jothams.
Key requirements according to Section 11 of the act
For farmers supplying poultry to abattoirs, Jothams shares the following key requirements to ensure meat safety and animal welfare:
- Humane treatment of animals: The Animal Protection Act, 71 of 1962, mandates humane handling from farm to abattoir. This includes proper catching, loading, and transportation practices. “Humane treatment is non-negotiable. Farmers need to prioritise the welfare of their animals, not only for compliance but also for the quality of the meat,” he says.
- Feed withdrawal: Animals must be withdrawn from feed 9-12 hours before transport to avoid contamination during processing. Feeding too close to slaughter increases the risk of ruptured intestines, leading to bacterial contamination.
- Transport conditions: Vehicles used to transport livestock must have proper ventilation, shade, and drainage systems. Exhaust fumes should be directed away from the animals to avoid stress during transit.
- Abattoir-specific protocols: Farmers must familiarise themselves with the specific requirements of the abattoir they intend to use. For example, halaal or kosher slaughtering necessitates certification and adherence to religious protocols.
Red meat farmers should take note of the specifications in the red meat section of the Act. “In the event that farmers don’t comply with that, there are municipal inspectors, provincial inspectors, and state vets who have the liberty to inspect at any time.”
Traceability and accountability
Traceability is a cornerstone of the Meat Safety Act, particularly in combatting stock theft and ensuring consumer safety. “This is critical. It’s not just about compliance, but building trust with consumers who want to know where their food comes from.”
Jothams shares that farmers bringing livestock to an abattoir must:
- Provide details about the farm of origin.
- Ensure livestock branding and registration are up to date.
- Maintain accurate records to trace the animal’s history.
Abattoirs also play a significant role by verifying these details and ensuring that stolen livestock cannot enter the processing chain. This system of traceability not only protects consumers but also strengthens accountability within the livestock industry.
“The entire process is documented from our side as abattoirs, and then every three months the provincial inspectors come and they audit our processes against the particular hygiene management system that the abattoir has in place,” he shares.
Accommodating religious and cultural practices
The Meat Safety Act makes provisions for diverse cultural and religious slaughtering methods, ensuring compliance while respecting traditions. “The government understands that we are a multicultural and diverse society. There are different people, some believe in indigenous traditional or cultural beliefs, some are Christians, some are Muslims, some are Jewish. So, when it comes to abattoirs, the act makes provision of those kinds of requirements from the religious institutions,” he says.
For instance, a Muslim individual performs halaal slaughter with specific prayers and incisions. Kosher slaughter is conducted by a rabbi with distinct methods and additional processes like salting. Traditional or ritual slaughter may require specific provisions for indigenous practices.
Farmers supplying livestock for religious purposes, Jothams explains, must ensure that the abattoir is certified and equipped to meet these unique requirements.
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