Statistics Act, 1999
R 385
Meat Safety Act, 2000 (Act No. 40 of 2000)Red Meat Regulations, 2004Part II : Requirements for the Registration of Red Meat Abattoirs [Section 11(1)(A)]B : Structural requirements2. Additional requirements for low and high throughput red meat abattoirs22. Lairage capacity |
| 1) | The number of animals per lairage or pen must be limited so as to allow a minimum floor space of - |
| a) | 1.75m² per cow or horse; |
| b) | 0.75m² per heavy pig or calf; and |
| c) | 0.50m² per smaller pig, sheep or goat. |
| 2) | Lairages must be provided with permanent notices indicating the capacity per species of each pen. |
