§ 42

The Minister must determine the minimum number of hours of inspection that are required per year during each work shift that has been approved by the President, for each establishment where a meat product is manufactured, processed, treated, preserved, graded, packaged or labelled, or where an edible meat product is stored and handled in its imported condition, by a licence holder, taking into account the following factors:

(a) the nature and complexity of the activities that are conducted by the licence holder in the establishment;

(b) the size of the establishment, the layout of equipment and the type of equipment and technology that are used;

(c) the range of meat products and the volume of production;

(d) work scheduling practices; and

(e) the inspection records in respect of the establishment and the activities that are conducted by the licence holder in the establishment and, if available, any inspection records in respect of comparable establishments where the same activities are conducted.