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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)]

B : Structural requirements

2. Additional requirements for low and high throughput red meat abattoirs

29. Dispatch areas

 

 

Dispatch areas must be equipped for -

a) quartering, marshalling and loading of carcasses;
b) collection and transport, avoiding cross or contra flow, of used roller-hooks to the sanitation facility; and
c) sterilisation of saws and other cutting utensils.