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 abattoirs43. Sanitation and vermin control |
| 1) | Equipment used in chillers, freezers or cold storage facilities that may come into direct contact with the meat must be kept in a clean and hygienic condition, and provision must be made for cleaning and sterilizing such utensils directly after use. |
| 2) | Ice formation in freezers must be prevented and freezers must be defrosted and sanitized as frequently as may be required by the registered inspector. |
| 3) | Freezers and chillers must be free from vermin, mould and bacterial growths. |
| 4) | Chillers, freezers and cold storage facilities must be free from odours which may be absorbed by meat. |
| 5) | Chillers in regular use must be sanitized immediately after dispatching of all meat. |