012 361 4545

SAMIC Board of Directors, with the current Executive Director Mr Rudi van der Westhuizen.

Advocate Les Kugel, an independent business man called ‘Kugel Legal’, will be responsible for all SAMIC’s legal actions

Mr JM (Boet) Venter, previous retired CEO of SAMIC, which have vast financial experience will be responsible for SAMIC’s financial function. Mr Venter is also the Chairman of the Board of Directors

Mr Rudi van der Westhuizen, current Executive Director will still be responsible for SAMIC’s day to day functions.

AGRICULTURAL PRODUCT STANDARDS

The South African Meat Industry Company (SAMIC) being appointed as assignee, in terms of section 2(3) of the Agricultural Product Standards Act, 1990 (Act No. 119 of 1990), by Government Notice No. 121 of 1998 for the classification and marking of meat, hereby impose the following service fee in respect of abattoirs that participate in the classification and marking of meat (No. R. 55 of 30 January 2015). These service fees will be valid from 1 January 2017

Legal appointment for independent 3rd party Service Providers For all Red Meat Abattoirs who voluntary make use of the Red Meat Classification system

Please take note that SAMIC has appointed the following 3rd Party Service Providers to deliver only meat classification services and where necessary meat inspection services and no other abattoir services

IMQAS

Mr Gerrie Oberholzer
Tel:  083 625 5462
E-mail:  gerrie@imqas.co.za

AFS

Mr Rassie Smit
Tel:  084 712 6717
E-mail: rassie@agencyforfoodsafety.co.za

Gauteng Meat Inspection Services 

Mr Francois Pretorius
Tel:  082 375 3114
E-mail:  franna72@vodamail.co.za

Zero Plus Services

Mr C Oberholzer
Tel:  072 154 8341
E-mail:  obies@silvercore.co.za

Maztech

Mr B Mazengera
Tel:  083 295 6306
E-mail:  maztech@telkomsa.net

SAMIS

Mr G von Wiellich
Tel:  082 222 0333
E-mail:  samismeats@gmail.com

ASHANTI ABATTOIR SERVICE

Mr RR Singleton
Tel : 082 708 4699
E-mail : renaysingleton@gmail.com

Hlonza & Ngobza Projects

Mr TL Ngobeni

Mr YS Hlongwane

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