Meat Safety Act, 2000 (Act No. 40 of 2000)Ostrich Regulations, 2007Part VII : Marks and Marking101. Use of marking equipment |
| 1) | Marking equipment must be cleaned and sterilized regularly during use. |
| 2) | Marking equipment must be kept hygienically, away from the floor and other dirty surfaces. |
| 3) | Marks must be applied in such a manner that it is clearly legible on the carcass or meat. |