QWASIE
IMQAS MONTHLY NEWS BULLETIN
CHAIRMAN'S PEN SEPTEMBER 2015 Dear colleagues
By the time you read this, Spring
will be with us; according to the
calendar, anyway. I hope it invig-
orates you with fresh energy, en-
thusiasm and puts a spring in
your step (excuse the pun).
It is my pleasure to welcome
more abattoirs to the IMQAS fam-
ily: Klipscheur (Phutaditjhaba),
F i c k s b u r g , W e l t e v r e d e
(Bethlehem), Albertinia, Theunis-
sen, Ventersburg and Burgers-
dorp. May we have a long and
mutually beneficial relationship!
On 15 July 2015 the Department
of Agriculture, Forestry and Fish-
eries delivered, to the Red Meat
Industry Forum and the High
court in Pretoria, their submission
to provide Independent Meat In-
spection Service to all abattoirs
uniformly across all provinces in
respect of all slaughter animals.
The submission contained 2 doc-
uments: The Meat Inspection Im-
plementation Plan and The Meat
Inspection Scheme. Here is a
short summary. The documents
are available on the web site of
the RMIF: www.redmeatsa.co.za.
The Implementation plan sets out the
following phases.
1.The authorisation of meat inspec-
tion personnel – 2015.
2.The assignment of meat inspection
service providers – 2016.
3.The capacitation and implementa-
tion of a government meat inspection
service – 2017. This phase may not
be implemented if the desired out-
comes are reached in phases
1 and 2.
The Meat Inspection Scheme sets out
the following:
1. Definitions.
2. Name, objectives, scope and dura-
tion of the scheme.
3. Legislative mandate.
4. Assignment, termination and sus-
pension of meat inspection service
providers.
This section describes the criteria,
attributes, organisation and manage-
ment, personnel, facilities and equip-
ment, inspection methods and proce-
dures, handling inspection items and
samples, records, complaints and
appeals, lines of communication, re-
porting and the assignment process
of meat inspection service providers.
5. Responsibilities of meat inspection
assignees, abattoir owners,
Page 1
provincial and national executive
officers.
The assignee must provide meat
inspection personnel, veterinarians
for secondary meat inspection, en-
sure proper registration of personnel,
monitor the personnel, provide pre-
scribed induction and continuous
training and liaise with the PEO.
6. Relationship between meat in-
spection assignees and the PEO
7. Scope of meat inspection.
8. Roles and training of meat inspec-
tion personnel. The abattoirs have
been grouped as follows: Red meat
and farmed ostriches; poultry and
rabbit; game meat and wild ostrich-
es; crocodile.
9. Meat inspection forum. The as-
signees will have one representative.
Change is an unavoidable and intrin-
sic part of life. We will keep you
properly informed as the process
unfolds.
May you have a Blessed month of
September!
GH Oberholzer
318 The Hillside, Lynnwood, Pretoria, 0081
Tel:012 348 5115/6 Fax: 012 348 5117
Email: [email protected]
Website: www.imqas.co.za
http://www.redmeatsa.co.za
Page 4
318 The Hillside, Lynnwood, Pretoria, 0081
Tel:012 348 5115/6 Fax: 012 348 5117
Email: [email protected]
Website: www.imqas.co.za
4 MS TF MOYO POTCHEFSTROOM NW
6 MS MY NKONE COUNTRY MEAT OFS
6 MR DJ GROENEWALD RELIËFER WC WC
6 MR MP DLAMINI E&T ABATTOIR MPML
13 MR E MUSHOMA TRAINING TRAINING
14 MS AK TWALINLA TOMIS ABATTOIR WC
14 MR MD NDEBELE ZEERUST ABATTOIR NW
14 MR N CEYWAYO PEACE ABATTOIR E.C.
14 MS TF POTE FRANKFORT ABATTOIR GAU
15 MR PG COETZEE TOLMAN BOERDERY WC
15 MS R DITLE HEAD OFFICE GAU
SEPTEMBER
2015
16 MR GJ VILJOEN JACOBSDAL ABATTOR NC
19 MR NE MACBEAN BONNIEVALE ABATTOIR WC
21 MR MP MOOS BREDASDORP ABATTOIR WC
22 MS VK MKHABELA TRAINING TRAINING
23 MR MF NDEBELE MAHEMS NW
24 MS P NKEWU MEAT TRADERS E.C.
26 MR M TSHUMA TRAINING GAU
27 MR T MLUNGWANA ESKORT LTD HEIDELBERG GAU
28 MR TW MNCINA ERMELO ABATTOIR MPML
28 MS N YALI CALVINIA LANDE NC
HUMAN RESOURCES
Should an employee complete a leave form which has been approved
and submitted to the HR office for capturing and then decide not to
take it, please send cancellation
of the leave in writing through to the HR office.
