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

Red Meat Regulations, 2004

Part II : Requirements for the Registration of Red Meat Abattoirs [Section 11(1)(A)]

C. Hygiene management practises and related matters

3. Chilling and freezing at abattoirs

43. Sanitation and vermin control

 

 

1) Equipment used in chillers, freezers or cold storage facilities that may come into direct contact with the meat must be kept in a clean and hygienic condition, and provision must be made for cleaning and sterilizing such utensils directly after use.

 

2) Ice formation in freezers must be prevented and freezers must be defrosted and sanitized as frequently as may be required by the registered inspector.

 

3) Freezers and chillers must be free from vermin, mould and bacterial growths.

 

4) Chillers, freezers and cold storage facilities must be free from odours which may be absorbed by meat.

 

5) Chillers in regular use must be sanitized immediately after dispatching of all meat.