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 abattoirs41. Loading practises for chillers and freezers |
| 1) | Meat must be chilled in a hanging position ensuring air circulation or, if packed in containers, stacked so as to ensure air circulation. |
| 2) | No meat may be stacked directly on the floor. |
| 3) | Warm carcasses may not be loaded in to a chiller containing chilled meat. |
| 4) |
| a) | No carcass or meat which is unfit for human consumption or may have a detrimental effect on other meat may be stored in a chiller or freezer containing edible products. |
| b) | A carcass or meat must be removed immediately if it deteriorates to such a state as determined by the registered inspector. |
| 5) | No exposed meat may be stored in a freezer or chiller containing cartoned products. |
| 6) | Rough offal may not be stored in a holding freezer which contains carcasses, meat or red offal, unless all these products, including the rough offal, are wrapped and packed. |
| 7) | No non-food item or product other than meat may be stored in a chiller or freezer except in the case of holding freezers, where approval has been granted by the registered inspector. |