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

36. Temperature control
Purchase cart Previous page Return to chapter overview Next page

 

 

1)The air temperature of a room where meat is cut and packed must be maintained at or below 12°C.

 

2)During cutting, wrapping, portioning and packing the core temperature of unfrozen meat must be maintained at or below 7°C.

 

3)Meat that is packed for freezing must be placed in a freezer within one hour of being packed. The freezer must be capable of reducing the temperature of the meat to at least minus 12°C within 24 hours and must thereafter be maintained at or below that temperature and frozen meat may not be dispatched at core temperatures higher than minus 12°C.