Meat Safety Act, 2000 (Act No. 40 of 2000)Poultry Regulations, 2006Part II : Requirements for the Registration of Poultry AbattoirsC. Hygiene management practices and related matters(3) Chilling and freezing at abattoirs39. Loading practises for chillers and freezers |
| 1) | Meat must be packed so as to ensure adequate air circulation while being chilled. |
| 2) | No meat may be stacked directly on the floor. |
| 3) | Warm carcasses may not be loaded into a chiller containing chilled meat except in cases of in-line chilling or where the provincial executive officer may determine otherwise. |
| 4) |
| a) | No carcass or meat which is unfit for human consumption or may have a detrimental effect on other meat may be stored in a chiller or freezer containing edible products; and |
| b) | A carcass or meat must be removed immediately if it deteriorates to such a state as determined by the registered inspector. |
| 5) | No exposed meat may be stored in a freezer or chiller containing cartoned products. |
| 6) | Rough offal may not be stored in a holding freezer which contains carcasses, meat or red offal, unless all these products, including the rough offal, are wrapped and packaged. |
| 7) | No item or product other than meat may be stored in a chiller or freezer except in the case of holding freezers, where approval has been granted by the registered inspector. |