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

Red Meat Regulations, 2004

1)	Before employment at an abattoir or its cutting plant, medical certification must confirm that a person is -

a)	healthy and physically able to work as a meat handler; and

b)	not a carrier of, or suffering from, a communicable disease.

2)	All medical records pertaining to medical examinations and daily fitness checks must be available to the provincial executive officer or the registered inspector.