Statistics Act, 1999
R 385
Meat Safety Act, 2000 (Act No. 40 of 2000)Poultry Regulations, 2006Part III : Hygiene Management and Evaluation Systems51. Potential hazards |
The owner must provide a list of all potential biological, chemical or physical hazards that may occur at each step of the process, including-
| a) | unacceptable contamination of a biological, chemical or physical nature; |
| b) | unacceptable survival or multiplication of pathogenic micro-organisms; and |
| c) | unacceptable production or persistence of toxins or other undesirable products of microbial metabolism. |
