Meat Safety Act, 2000
The key law regulating the slaughter of animals for human consumption, the hygienic handling of meat, and the control of abattoirs in South Africa.
It creates the legal framework for abattoir registration/control, hygiene standards, meat inspection oversight, and enforcement powers—helping to reduce foodborne illness and protect consumers from unsafe meat.
Meat Safety Act, 2000
DEPARTMENT
Department of Agriculture
REGULATION NAME
Meat Safety Act, 2000
NO. AND DATE
Act No. 40 of 2000 — Assented: 27 October 2000; Commenced: 1 November 2000
SUMMARY
The Meat Safety Act provides the national legal framework governing the slaughter of animals for human consumption, hygienic handling of meat, and the control and registration of abattoirs. It establishes essential national standards, enables regulations under section 22 for abattoir operations, meat inspection, hygiene systems, registration/approval requirements, export/import controls, and enforcement powers to protect consumer health.
REGULATIONS
Red Meat Safety Regulations
Legal requirements governing the registration, hygiene, slaughter, inspection, handling, marking and export of red meat at approved abattoirs in South Africa, ensuring compliance with national meat safety standards.
Support authors and subscribe to content
This is premium stuff. Subscribe to read the entire article.
Login if you have purchased
- Trending
- Comments
- Latest
Our platform brings together food producers, manufacturers, retailers, hospitality professionals, and everyday consumers who care about quality and compliance.