Meat Safety Act, 2000 (Act No. 40 of 2000)Ostrich Regulations, 2007Part II : Requirements for the Registration of Ostrich AbattoirsC. Hygiene management practises and related matters(5) Sanitation49. Sanitation programmes |
| 1) | Sanitation programmes must be approved by a registered inspector. |
| 2) | A detailed post production sanitation programme must be in place containing - |
| a) | a list of all areas and rooms to be cleaned; |
| b) | the frequency of cleaning; |
| c) | step by step cleaning procedures for each area, room or equipment including ablution facilities, meat transport vehicles and lairages; |
| d) | technical sheets of chemicals used must be provided with reference to use in meat plants, active ingredients, dilution rates and applications; |
| e) | results, including microbiological monitoring, to be obtained as the objective of the sanitation programme; and |
| f) | job descriptions and a training programme for all cleaners. |
| 3) | Programmes must be in place for continuous cleaning during - |
| a) | work periods; |
| b) | breaks; and |
| c) | shift changes. |
| 4) | Sanitation must commence immediately after production for the day or shift has ended, but no sanitation may commence in any area before all edible meat and animal products have been removed to prevent contamination. |
| 5) | A new shift may not commence before all areas, rooms and equipment have been cleaned and disinfected and an effective pre-production monitoring programme must be in place to ensure cleanliness of all facilities before production commences. |