Meat Safety Act, 2000 (Act No. 40 of 2000)Red Meat Regulations, 2004Part III : Hygiene Management and Evaluation Systems [Section 11(1)(e)]53. Potential hazards |
The owner must prepare a list of all potential biological, chemical or physical hazards that may occur at each step of the process, including-
| a) | unacceptable contamination or recontamination of a biological, chemical or physical nature; |
| b) | unacceptable survival or multiplication of pathogenic micro-organisms; and |
| c) | unacceptable production or persistence of toxins or other undesirable products of microbial metabolism. |