Meat Safety Act, 2000 (Act No. 40 of 2000)Red Meat Regulations, 2004Part VII : Marks and Marking [Section 11(1)(m)]116. Use of marking equipment |
| 1) | Stamps and roller marking equipment must be cleaned and sterilized regularly during use. |
| 2) | All marking equipment must be kept hygienically, away from the floor and other dirty surfaces. |
| 3) | Marks must be applied in such a manner that it is clearly legible on the carcass or meat. |