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

Poultry Regulations, 2006

Part II : Requirements for the Registration of Poultry Abattoirs

C. Hygiene management practices and related matters

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

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

 

2)Cut poultry meat must be subjected to uninterrupted chilling to reduce the core temperature of the meat to 4°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 12oC has been reached.