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

Red Meat Regulations, 2004

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 must be sterilisable; and

c)	may not contaminate meat with lubricants.

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