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

Poultry Regulations, 2006

Purchase

1)	Equipment-

a)	must be corrosion resistant and non-toxic and may not taint or stain meat;

b)	must have surfaces which are smooth, impervious and free of holes, cracks and sharp corners and be sterilizable; and

c)	may not contaminate meat with lubricants.

2)	Containers used to hold meat must comply with sub regulation (1) and if sides and bottoms are constructed with openings it must be designed so that meat cannot protrude through the openings or make contact with the floor.