- 1.1. The "Karoo Meat of Origin" Certification Mark signals a specific quality of lamb and mutton which relates to the Karoo origin of the meat and is therefore considered as a "Quality Indication" and regulated under the Agricultural Products Standards Act.
- 1.2. The Certification scheme has been designed to ensure the provision of claims made under the Karoo Meat of Origin Program.
- 1.3. The Karoo Meat of Origin general rules are applicable to the on Farm Production, Transportation, Slaughtering, Deboning and Packaging of lamb which is ultimately sold in retail outlets.
- 2.1. This document outlines the requirements for the Quality Indication Mark and it provides the foundation for the implementation and management Karoo Meat of Origin Certification Mark.
3. Normative References
- 3.1. KMOO General Rules
- 3.2. KMOO Farmer & Producer Programme
- 3.3. KMOO Abattoir Programme
- 3.4. KMOO Processing & Cutting Plant Programme
- 3.5. KMOO Retail Butchery Programme
- 3.6. KMOO Food Services Programme
4. Applicable Standards
- 4.1. ISO 9000 Quality Management Systems
- 4.2. ISO/TS 22002-1 Pre-Requisite Programmes on Food Safety Part 1 (Food Manufacturing).
- 4.3. ISO 22005:2007 - Traceability in Food and Feed
- 5.1. Foodstuffs, Cosmetics And Disinfectants Act No. 54 of 1972
- 5.2. Regulations Governing General Hygiene Requirements for Food Premises and the Transport of Food (Regulation 962).
- 5.3. Agricultural Products Standards Act and the relevant Meat Regulations - Act 119 of 1990Red Meat Safety Act (Act 40 of 2000) and applicable red meat regulations
- 5.4. Animal identification (Act 6 of 2002)
- 5.5. Animal Health (Act 7 of 2002)
6. Terms, Definitions and Abbreviations
- 6.1. KDF: Karoo Development Foundation.
- 6.2. MOOK: Meat of Origin Karoo.
- 6.3. KMOO: Karoo Meat of Origin. (Certification Mark)
7. Systems Overview
- 7.1. See attachment explaining the link between relevant regulation, Karoo Development Foundation, Meat of Origin Karoo and the appointed government assignee.
8. Document Control
- 8.1. KMOO scheme documents are available on the website and the MOOK office.
- 8.2. Language: all official communication and documents will be written in English.
- 8.3. Changes to documents:
* 8.3.1.Documents are identified with a unique document number, date and version number.
* 8.3.2.Documents are stored in the MOOK Offices.
* 8.3.3.Updates will be sent to all KMOO scheme participants via official communication.
9. Registration Process
- 9.1. Each Applicant is required to complete the KMOO application form in full, incomplete information will result in the non-registration of the applicant.
* 9.1.1.Farmer/Produce Application Form.
* 9.1.2.Butchery/Retail/Processor Application Form.
- 9.2. Each site/farm must be indicated on the application form.
- 9.3. On successful application the information will be used to allocate a KMOO number for identification and traceability purposes.
- 9.4. MOOK retains the right to deny an application if objective evidence has been provided that the applicant has not met the requirements as set out in the KMOO programme.
- 10.1. For an applicant to be accepted into the KMOO programme the following conditions must be met:
* 10.1.1. Relevant application form must be completed in full and submitted to the MOOK Office.
* 10.1.2. Be assigned a KMOO number.
* 10.1.3. Full payment and proof thereof of the registration fees needs to be sent to the KMOO technical and financial office.
* 10.1.4. The application and registration process must take place before the assessment can take place.
* 10.1.5. KMOO registration number will be issued to the applicant on successful registration.
* 10.1.6. An unaccounted audit will be conducted by the Government approves assignee, should the results of the audit be unsuccessful, the member will be suspended until such time as a successful audit has been complete, the cost of the audit will be charged to the KMOO member.
- 11.1. MOOK Office will make the decision based on the outcome of the application within 28 Calendar days.
- 11.2. Any complaints or appeals against MOOK will be handled in accordance with the complaints handling procedure.
- 12.1. A suspension can be applied to one, several or all the production units.
- 12.2. During the suspension the producer will be prohibited from using the KMOO certification mark.
- 12.3. Failure to address major or critical non-conformances within the required time can result in a suspension or cancellation.
- 12.4. Failure to settle outstanding membership fees shall result in a suspension.
- 13.1. A cancellation of a programme participant can be issued by MOOK if evidence of fraud or lack of trust to comply with the KMOO scheme.
- 13.2. When a cancellation occurs the programme participant will be prohibited to make use of any of the KMOO point of sale, marketing, promotional or KMOO certification mark.
- 13.3. In the case of an abattoir the relevant regulatory bodies will be notified and the KMOO certification stamp will be removed from the abattoir by the relevant regulatory authority and retained by the appointed regulatory authority.
- 13.4. A scheme participant who has received a cancellation will not be allowed to participate for a period of 12 months from the date of cancellation.
- 13.5. Scheme participants who which to withdraw from participating in the certification scheme must provide the MOOK office written notification of their withdrawal.
14. Record Keeping
- Application forms and assessment reports will be readily available and stored in an electronic format by the MOOK office.
15. Use of the Karoo Meat certification mark
- KMOO registration number will be issued on an annual basis after the annual membership fee has been received and will be valid for a period of 12 months.
16. Annual membership fees
- 16.1.Annual membership fees will be charged in January of each year and payable by the end of March of each year.
- 16.2.Members who fail to meet this payment deadline will be automatically be suspended, and will be required to re-register, the full application fee, plus the annual membership fees will be Payable.
- 17.1. 2nd party assessments are conducted by the appointed Government assignee based at a frequency determined by MOOK.
- 10% of Farms/Producers are assessed an annual basis.
- Abattoirs are assessed bi-annually.
- Meat Processing Facilities are assessed bi-annually.
- Retail Butchery Outlets are assessed bi-annually.
- 17.2. MOOK will establish an initial evaluation programme for farm/producer, abattoir, and retail outlet.
17.2.1. Farming Units
New Applications are assessed by the MOOK office.
A producer who lists more than one farm under a single registration, a random selection will be made out of the pool of farms listed. Should one farm fail in the group, all farms will be disqualified.
17.2.2. Abattoirs, Deboning and Processing facilities
Applicants are classified according to the Status of their Food Safety Management Systems and are assessed based on the below criteria.
- Certified against ISO 22000 or GFSI recognised scheme e.g. FSSC or BRC
- Organization to attach a copy of the certification certificate to the application form.
- Approval will be granted based on the validity and scope of the certification.
- HACCP, GFSI Intermediate Level or Retail Audit.
- Applicant must attach a copy of Certificate or cover page of audit results to confirm status and the scope of the assessment.
- Approval will be granted based on the validity and scope of the assessment.
- The organization does not have a formal Food Safety Management System.
- The organization will be required to undergo a full assessment based on the assessment checklist approved by MOOK.
17.2.3. Retail Outlets
Initial approval will be conducted at the premises based on the approved assessment checklist.
17.2.4. Food Services Outlets
Initial approval will be conducted at the premises based on the approved Retail assessment checklist.
18. LABORATORY testing
- MOOK may request liver or kidney samples from any listed KMOO abattoir for the verification of veterinary medicines by an accredited laboratory.