Meat Safety Act, 2000 (Act No. 40 of 2000)

Poultry Regulations, 2006

Purchase

The premises and buildings must be designed to ensure that -

a)	clean and dirty areas and functions are separated;

b)	no cross flow between clean and dirty areas and functions occurs;

c)	inedible or condemned material can easily be removed on a continuous basis from areas where edible material is handled; and

d)	detained meat can be examined without contaminating passed meat.