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 units14. Sterilizers |
| 1) | Sterilizers must be readily accessible and must- |
| a) | be placed on dressing platforms and within three meters of workstations, adjacent to hand wash-basins in rooms and areas where - |
| i) | animals are slaughtered; |
| ii) | carcasses, meat and offal are detained; |
| iii) | condemned material is handled; or |
| iv) | meat is otherwise handled; |
| b) | be corrosion resistant and capable of sterilizing hand utensils and equipment, such as cutters and saws, at a minimum water temperature of 82°C during slaughter; and |
| c) | have an inlet, overflow and outlet and must drain through a down pipe directly into a closed drainage system or into an open channel, but such drainage water may not flow over the floor across areas where traffic occurs. |
| 2) | Any other method of sterilization must be approved by the provincial executive officer. |