An inside look at South Africa's meat safety standards

South Africa's Meat Safety Act sets strict regulations to ensure meat quality and protect consumers, covering every stage of the food value chain. Dr Gerhard Neethling, general manager of the Red Meat Abattoir Association, spoke to Octavia Avesca Spandiel about inspections, traceability, and industry compliance.

- Octavia Avesca Spandiel

In an industry where food safety and public trust are paramount, South Africa has developed a rigorous framework to safeguard meat products from farm to fork.

At the heart of this framework is the Meat Safety Act of 2000 (the Act), a legislative cornerstone that has redefined the standards for meat processing, inspection, and distribution.

Dr Gerhard Neethling, general manager of the Red Meat Abattoir Association in Pretoria, Gauteng, is a prominent advocate for these measures, ensuring that every stage of meat production meets nationally recognised benchmarks.

A LEGISLATIVE FOUNDATION FOR MEAT SAFETY

According to Neethling, the Act was established to promote meat safety and maintain essential national standards within abattoirs. It clearly stipulates that “no person may slaughter any animal at any place other than an abattoir”, and further mandates that meat for human or animal consumption must only come from a facility that meets these standards.

“The Act isn’t just a legal requirement; it’s a commitment to every consumer that the meat they consume has passed through rigorous safety checks,” says Neethling.

He adds that this emphasis on controlled processes and facility compliance helps prevent potential contamination and assures the public of the product's integrity.

TAILORED SOLUTIONS FOR DIVERSE FACILITIES

The regulatory framework also accounts for the varying scales of operation. According to Neethling, the Red Meat Regulations provide guidelines for registering abattoirs, accommodating everything from small, rural facilities to high-throughput establishments. “Understand that not every facility is the same.