Meat Safety Act, 2000 (Act No. 40 of 2000)

Red Meat Regulations, 2004

Part III : Hygiene Management and Evaluation Systems [Section 11(1)(e)]

52. Flow diagram of slaughter process
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The owner must prepare a flow diagram of the slaughter process which must include-

a)all steps involved in the process, including delays during or between steps, from receiving of the animals to placing of the end product on the market; and
b)details and technical data including equipment layout and characteristics, sequence of all steps, technical parameters of operations, flow of products, segregation of clean and dirty areas, hygienic environment of the abattoir, personnel routes and hygienic practices, product storage and distribution procedures.