Ostrich Regulations (No. R. 54 of 2007).

These Regulations provide rules relative to the slaughter of ostriches and the handling of meat of ostriches after slaughter. The Rules also concern humane treatment of ostriches during the slaughter process, animal health control and the import and export of ostrich meat.
Design of abattoirs for ostriches must be approved by the executive provincial officers who may also issue instructions. The Regulations set out requirements regarding design of various categories of abattoirs and provide rules relative to hygienic and safe slaughtering, the storage and handling of meat and hygiene management and evaluation in general.
Ante mortem and post mortem inspections shall be carried out be a registered inspector, animals suspected to suffer from a controlled disease shall be held in quarantine and handled in the manner as indicated by these Regulations and suspected carcasses shall be subject to secondary inspection.
Owners of abattoirs shall implement Hygiene Management Programmes, the contents of which are defined by these Regulations.