Vetnews | Junie 2024 36 « BACK TO CONTENTS Production animal veterinarians and state veterinarians are at the forefront of ensuring the safety and quality of animal food products. As public health protectors, veterinarians must navigate a multifaceted legal landscape to prevent foodborne illnesses and safeguard consumers. These veterinarians must understand the legislation regulating the food safety of animal products to protect the public against foodborne diseases. Legislative Framework Food safety is regulated by a plethora of statutes, regulations, and codes of conduct that are monitored and enforced by different government departments and bodies. Legislation of primary importance to veterinarians is the Animal Diseases Act (Act 35 of 1984) and the Meat Safety Act (Act 40 of 2000) and their respective regulations. Where relevant, veterinarians should also familiarise themselves with themselves with the other applicable legislation. Animal Diseases Act This act aims to control and prevent certain animal diseases, including diseases that are zoonotic and diseases that have a significant impact on food security. Key provisions in this act that assist in ensuring food safety are: • The duty to report and notify State Veterinary Services of controlled and notifiable animal diseases. • Control measures for the various controlled diseases that are designed to prevent the spread of animal diseases. Examples of control measures include quarantine of animals, movement restriction, and compulsory slaughter of affected animals. • Compulsory preventative vaccination for certain diseases. • Control over the import of animals. Most of the duties created by this act are the responsibility of the animal owners. However, veterinarians also have responsibilities. They are obliged to report controlled and notifiable diseases. Veterinarians are also tasked with the implementation of certain control measures. Meat Safety Act The main aim of the Meat Safety Act is to promote the safety of meat and related products and to prevent meat-borne diseases. The act covers the slaughter of animals, the handling of meat, and the inspection processes. Veterinarians are crucial for the implementation and execution of this act. Key provisions of this act and its regulations are: • Inspection requirements for antemortem inspection of animals and postmortem inspection of carcasses. • Certification and registration of slaughter facilities. • Disease control through monitoring and controlling diseases at the farm level, and during meat processing. There are also specific measures in place for handling diseased animals or animals that are unfit for human consumption. • Traceability and record-keeping requirements to ensure that meat products can be traced from the point of slaughter through processing and distribution. All slaughter facilities must maintain records of inspections, meat processing activities, and sanitation practices. Legal Mews LEGAL ASPECTS OF FOOD SAFETY: A SUMMARY FOR SOUTH AFRICAN VETERINARIANS Trudie Prinsloo (Legalvet Services) This article is intended to provide information and educate veterinarians on relevant aspects of the law. It is not intended as personal legal advice. SAVA is not responsible or liable for any advice or other information provided herein.
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