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 requirements2. Additional requirements for low and high throughput red meat abattoirs23. Lairage passages |
[See also regulation 69]
Passages in lairages and pens -
| a) | must have permanent floors that are curbed and drained in a manner conducive to free movement of animals; |
| b) | must be so constructed to render the floors and drain covers non-slippery; |
| c) | may not be less than 1.8m wide for cattle, horses and at least 1.0m wide for sheep, goats and pigs; and |
| d) | must be well maintained and kept free of loose objects. |