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 abattoirs41. Sanitation and vermin control |
| 1) | Equipment used in chillers, freezers or cold storage facilities, that may come into direct contact with the meat, must be kept in a clean and hygienic condition, and provision must be made for cleaning and sterilising such utensils directly after use. |
| 2) | Ice formation in freezers must be prevented and freezers must be defrosted and sanitised as frequently as may be required by the registered inspector. |
| 3) | Chillers and freezers must be free from vermin, mould and bacterial growths. |
| 4) | Chillers, freezers and cold storage facilities must be free from odours, which may be absorbed by meat. |
| 5) | Chillers in regular use must be sanitised immediately after dispatching of all meat. |