Meat Safety Act, 2000 (Act No. 40 of 2000)Poultry Regulations, 2006Part II : Requirements for the Registration of Poultry AbattoirsB. Structural requirements for abattoirs, cold storage units and export approved cutting plants21. Scalding and defeathering |
| 1) | Facilities must be provided for scalding of carcasses by immersion of the entire carcass in hot water prior to defeathering - |
| a) | in case of manual lines, facilities with a capacity of at least 20 litres of hot water; and |
| b) | in case of mechanical lines, a system which moves the carcasses through a scalding tank with hot water and the design of the scalding tank must provide for continuous addition of hot water at a flow of at least 1 litre per bird. |
| 2) | Mechanical defeathering machines must be provided for removing feathers. |
| 3) | If feathers are removed dry, a separate room must be provided which - |
| a) | is adequately ventilated and closed off to avoid feather dust from entering the evisceration area; and |
| b) | is equipped with facilities to receive and handle feathers. |
| 4) | A carcass washer, using water which may contain a bactericidal substance, which complies with the requirements of the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972) and is approved per protocol by the provincial executive officer, at levels not harmful or injurious to health, must be available to wash carcasses before evisceration. |