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

(5) Sanitation

44. Water and equipment
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[See also regulation 14; 17; 41; 53(h)]

 

1)There must be available for sanitation purposes -
a)potable or drinking water:
b)hot water at not lower than 82°C in sterilizers for disinfecting hand equipment;
c)water at not lower than 40°C at hand wash basins for washing of hands; and
d)water at not lower than 40°C for general cleaning purposes.

 

2)The abattoir owner must supply all the necessary equipment and material for the sanitation process.