Meat Safety Act, 2000 (Act No. 40 of 2000)

Red Meat Regulations, 2004

Part II : Requirements for the Registration of Red Meat Abattoirs [Section 11(1)(A)]

B : Structural requirements

2. Additional requirements for low and high throughput red meat abattoirs

22. Lairage capacity
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1)The number of animals per lairage or pen must be limited so as to allow a minimum floor space of -
a)1.75m² per cow or horse;
b)0.75m² per heavy pig or calf; and
c)0.50m² per smaller pig, sheep or goat.

 

2)Lairages must be provided with permanent notices indicating the capacity per species of each pen.