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

Ostrich Regulations, 2007

Part II : Requirements for the Registration of Ostrich Abattoirs

B. Structural requirements for abattoirs, export approved cutting plants and cold storage units

(1) Structural requirements for all abattoirs

15. Hand wash-basins

 

 

Hand wash-basins must be readily accessible and be -

a) placed on dressing platforms and within three meters of workstations in rooms and areas where -
i) birds are slaughtered;
ii) carcasses, meat and offal are detained;
iii) condemned material is handled; or
iv) meat is otherwise handled;
b) corrosion resistant;
c) provided with taps that are not hand or elbow operated;
d) supplied with warm running water at not less than 40°C;
e) provided with an inlet, overflow and outlet and must drain through a down pipe directly into a closed drainage system or into an open channel, but such drainage water may not flow over the floor across areas where traffic occurs: and
f) fitted with a dispenser for liquid germicidal soap as well as hand drying facilities, unless the drying of hands is not necessary in the area where the basin is situated.

 


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