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

(3) Chilling and freezing at abattoirs

41. Requirements
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[See also regulations 30; 32(1); 32(5); 33(4); 34(4); 38; 57(n)]

 

1)All chilling, freezing and cold storage facilities for meat must comply with the structural requirements for all abattoirs contained in Part II B(1).

 

2)Chillers and freezers must be equipped with dial thermometers or where required by the provincial executive officer, continuous thermo-recorders, to give an accurate indication of the air temperature within the room.