Meat Safety Act, 2000 (Act No. 40 of 2000)Red Meat Regulations, 2004Part II : Requirements for the Registration of Red Meat Abattoirs [Section 11(1)(A)]B : Structural requirements1. Requirements for all abattoirs as well as export approved cutting plants and cold storage units10. Cross flow |
The premises and buildings must be designed to ensure that -
| a) | clean and dirty areas and functions are separated; |
| b) | no cross flow between clean and dirty areas and functions, occurs; |
| c) | inedible or condemned material can easily be removed on a continuous basis from areas where edible material is handled; and |
| d) | detained meat can be kept and examined without contaminating passed meat. |