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

(3) Chilling and freezing at abattoirs

37. Requirements
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[See also regulations 26, 28; 29; 30; 31; 32(4); 34; 46; 53(n); 71]

 

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.