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)]C. Hygiene management practises and related matters3. Chilling and freezing at abattoirs40. Temperature capability |
| 1) | A chiller used for chilling warm carcasses, sides, quarters or portions must be capable of providing uninterrupted cooling to reduce the core temperature of the meat to 7°C before dispatching. |
| 2) | Meat, carcasses, portions and offal being frozen may not be removed from the freezer before a core temperature of minus 12°C has been reached. |
| 3) |
| a) | The defrost mechanisms for freezers and chillers must prevent the build-up of ice on the evaporator coil surfaces to levels detrimental for temperature maintenance. |
| b) | Where a chiller or freezer contains meat during a defrosting cycle, defrosting of each evaporator coil must be completed within 30 minutes. |
| c) | Drainage connections of ample size must be provided from drip trays of air cooling units and must lead to ground level outside of the room or directly into the drainage system. |
| 4) | A chiller or freezer must have a visible permanent notice fixed to the outside, stating - |
| a) | the cubic capacity of the room; |
| b) | the type of product which may be chilled, frozen or stored in it; |
| c) | the maximum permissible product load in kilograms or number of carcasses for that room; |
| d) | the final temperature required for the meat in degrees Celsius and the minimum period of time, in hours, which is necessary for this temperature to be achieved; and |
| e) | in the case of a storage chiller or freezer, the maximum permissible mean temperature value at which meat may be introduced. |