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

3. Chilling and freezing at abattoirs

44. Records
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1)Thermo-control records must be available on request by the provincial executive officer or national executive officer.

 

2)Checks must be done according to the requirements of the Hygiene Management System in practise.