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

Ostrich Regulations, 2007

Part II : Requirements for the Registration of Ostrich Abattoirs

C. Hygiene management practises and related matters

(2) Cutting procedures at cutting plants producing for the export market

38. Temperature control
Purchase cart Previous page Return to chapter overview Next page

 

 

1)The air temperature of a room where meat is cut and packed, must be maintained at or below 12°C.

 

2)Cut meat must be subjected to uninterrupted chilling to reduce the core temperature of the meat to 7°C within 12 hours in the case of chilled meat and meat that is being frozen may not be dispatched before a core temperature of minus 12°C has been reached.