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Products: Meat Cuts
Traceability

General

All game slaughtered for export purposes must come from a farm approved and registered by the DAFF for export. All game slaughtered for export must comply with the relevant legislation for export. These requirements are controlled by the State Veterinarian on-site.

Abattoir actions for capturing traceability information:
  1. Animals are slaughtered by lot, according to separate producers.
  2. A daily slaughter list is prepared in advance for each day's production. Details of the consignment of game are captured on a computerized meat management system (AMS) by the abattoir administration office. The AMS generates a lot number (consecutive sequence) for the consignment.
  3. After evisceration a carcass number is allocated to each carcass (consecutive sequence). The abattoir admin office controls and issues these numbers.
  4. During weighing a label with this number and barcode is attached to the carcass and registered with the weight of the carcass in the specific lot by scanning the barcode into the computer. The total number of carcasses is also recorded The carcass number is the method of identification up to de-boning at the de-boning plant. The carcass number can be traced to the lot number, which has the details of the producer, date of slaughter and total number of carcasses with carcass numbers and weights of carcasses.

The following information goes with each lot to the de-boning factory:

  1. Lot number
  2. Total number of carcasses
  3. Carcass numbers of lot
  4. Owner/producer

De-boning facility actions for capturing traceability information:

At the de-boning factory, the carcasses are weighed and scanned into the meat management system (Management & control systems (MCS)).

Before de-boning of the carcasses start, a job is created on the MCS system, which denotes cuts to be made, expected yields and assigns a reference number to the job.

All carcasses are de-boned according to the lot in which they were slaughtered. The carcasses are weighed and the barcode scanned to register on the appropriate job. If the carcass number is not registered with the lot to be de-boned, the computer will not accept that carcass into the job.

After de-boning, the individual portions are vacuum packed, weighed and boxed. The box is automatically allocated a box number (UID) (consecutive sequence) on the scale.

This UID is registered with the job number, and contains the following information:

  1. Cut of meat,
  2. Code of the cut,
  3. Weight of the box, and
  4. Date of production.

Every box of product bears the following marks:

  1. Official Export number, ZA
  2. Date
  3. Production lot
  4. UID number

It is possible to trace the UID to the job number, which contains the reference number of the lot of carcasses from the abattoir.

If de-boning takes place at another facility

The carcasses of all the Lots that travelled together to the de-boning facility are taken in under one batch number generated by the Scanvaegt system.

The carcasses are de-boned and the meat vacuum packed either as primal cuts or portions. The vacuum packed meat is boxed, palletised and an automated serial number is allocated to each box. The meat is distributed and can be traced under the batch and serial number.

Physical trace of meat products:

In the event of a recall, the ZA number enables identification of the slaughtering establishment, and the date and lot number enable identification of the producer (farm on which the animals in question were produced).

Reference to the tag numbers for the day will also confirm the specific identities, and ante-mortem inspection documents for that batch will refer to the health status of the animals in question.

All daily report forms relating to each section of the abattoir and de-boning factory) are filed and are available for inspection.

All records are kept for 2 years.

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