RTV Hygiene

After the finalization in 2004 of the Meat Safety Act 40 of 2000, RTV decided to implement a hygiene management system in 2006. RTV is being monitored by the Department of Agriculture and Conservation.

RTV is being audited quarterly by the Department by using a Hygiene Assessment System (HAS). RTV has been averaging between 80% and 85% for the past two years.

The HAS being used to monitor the hygiene consist of several sections, which are monitored.

The owner of the abattoir must provide the Provincial Executive Officer with the documented Hygiene Management System (HMS) containing detailed information on control measures. All programmes required monitoring identified control points including the methods of monitoring or checking these control points needs approval.

Non-conformances are being corrected by corrective action policies, procedures and checklists.

In the HMS there must be the following:

1. Schematic plans of the abattoir showing sewerage, surfaces and clean and dirty areas;
2. Flow-diagrams of the slaughter process; and
3. All potential biological, chemical or physical hazards must be listed:

For the prevention of the above hazards the owner must prepare written Hygiene Management Programs (HMP's), which must be approved by the Provincial Executive Office.

The Hygiene Management Programs

The HMP's used by RTV consist of the following:

1. Anti-mortem:
   It is ensured that all animals which for some other reason cannot be processed into safe meat are identified and handled in accordance with the law.


2. Slaughter and dressing:
   This is to ensure that no contaminated meat is presented to RTV's customers. Workers are regularly trained in slaughter techniques.


3. Meat inspection:
   RTV inspection personnel consist of 4 meat examiners and 1 meat inspector to ensure that sickness free meat are presented to RTV's customers. Six Standard Operational Procedures (SOP's) are being used under this section.


4. Personal hygiene:
   This is being monitored by SOP's for example the illness of food handlers.


5. Medical fitness:
   All food handlers are being medically checked on an animal basis.


6. Sanitation:
   On a monthly basis swaps are taken of work surfaces in the abattoir with RTV's latest being 100%.


7. Water:
   Water being used is being monitored bacteriological twice a year and chemically once a year.


8. Vermont control:
   RTV has appointed a private company to control Vermont and pests on the premises.


9. Waste disposal:
   A private company has appointed to remove RTV's waste.


10. Thermo control:
    Temperature of all carcasses is being monitored daily to ensure that carcasses are loaded out at the correct temperature.