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

Poultry Regulations, 2006

Purchase

1)	There must be available for sanitation purposes -

a)	potable or drinking water:

b)	hot water at not lower than 82°C in sterilizers for disinfecting hand equipment;

c)	water at not lower than 40°C at hand wash basins for washing of hands; and

d)	water at not lower than 40°C for general cleaning purposes.

2)	The abattoir owner must supply all the necessary equipment and material for the sanitation process.