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

Poultry Regulations, 2006

Purchase

1)	The temperature of the water and the time needed for soaking must be so that no part of a carcasses becomes over scalded (cooked).

2)	Scalding tanks must be emptied and cleaned after each shift, provided where two shifts are worked per day, the scalding tanks may be cleaned at the end of the second shift.

3)	Where wax is used the temperature of the wax must be such as to avoid cooking any part of the carcass.

4)	Feather plucking wax must be replaced when soiled.

5)	Sufficient containers must be provided for feathers and wax.

6)	Techniques or procedures used must ensure complete removal of feathers.