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

37. Sanitation
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1)The cleaning and sterilization procedure of portable and other equipment must comply with Part II C(5).

 

2)Sanitizing and sterilizing of hand and other equipment must be done during working hours.