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)]C. Hygiene management practises and related matters2. Cutting procedures at cutting plants producing for the export market36. Temperature control |
| 1) | The air temperature of a room where meat is cut and packed must be maintained at or below 12°C. |
| 2) | During cutting, wrapping, portioning and packing the core temperature of unfrozen meat must be maintained at or below 7°C. |
| 3) | Meat that is packed for freezing must be placed in a freezer within one hour of being packed. The freezer must be capable of reducing the temperature of the meat to at least minus 12°C within 24 hours and must thereafter be maintained at or below that temperature and frozen meat may not be dispatched at core temperatures higher than minus 12°C. |
