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

Red Meat Regulations, 2004

Purchase

1)	Water must be under pressure, and must conform to at least Class II according to the SANS 241 standard for drinking water.

2)	Water points must be provided with -

a)	cold water;

b)	water at not less than 40°C and equipped with hose pipes for sanitizing all areas of the abattoir; and

c)	hose reels to store hoses away from the floor unless vertical (drop) hoses are provided.