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)]

C. Hygiene management practises and related matters

2. Cutting procedures at cutting plants producing for the export market

35. Wrapping
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1)Wrapping materials may not be kept in a cutting room in quantities greater than the daily requirement, and must be so stored and handled as to maintain them in a clean condition up to the moment of use.

 

2)Exposed meat may not come into contact with cartons, except where waxed cartons are used.