Services Provided
Full Meat Inspection
This includes antemortem inspection and primary meat inspection of the carcases and offal (red and rough). This is Primary Meat Inspection: Activities to be performed include antemortem inspections, right through to carcass inspection and offal inspection. Also included here is the monthly HAS auditing, competency tests for the inspection personnel; government scheduled monthly reporting and documentation.
Meat Classification
Carry out meat quality Classification of the carcasses which have passed the meat inspection process.
Hygiene Management System (HMS)
Development of HMS documentation, Hygiene Management Programmes (HMP's) (where this is not yet done); assist and oversee its implementation; and maintenance of the Hygiene Management System (HMS) at the abattoir. Abattoirs are expected to designate one of their official to function as a Hygiene Manager who will work with inspection staff on HMS matters.
Hygiene Assessment System (HAS)
Carry out monthly HAS audit as a supportive self-evaluation HMS tool. This includes periodic competency checks on inspection personel.
Abattoir Staff Training
This is “on the job” informal training of the abattoir workers in the basic aspects of abattoir and personal hygiene; and some basic slaughtering procedures. For any specialised formal training abattoirs are encouraged to outsource it as they see fit.
Reporting and Sampling
Preparation and submission of government scheduled monthly reports and documentation: and participation in desease saveys and sample collection on behalf of the abattoir, as requested by the government.