Statistics Act, 1999
R 385
Meat Safety Act, 2000 (Act No. 40 of 2000)Ostrich Regulations, 2007Part II : Requirements for the Registration of Ostrich AbattoirsC. Hygiene management practises and related matters(2) Cutting procedures at cutting plants producing for the export market38. Temperature control |
| 1) | The air temperature of a room where meat is cut and packed, must be maintained at or below 12°C. |
| 2) | Cut meat must be subjected to uninterrupted chilling to reduce the core temperature of the meat to 7°C within 12 hours in the case of chilled meat and meat that is being frozen may not be dispatched before a core temperature of minus 12°C has been reached. |
