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

Ostrich Regulations, 2007

Part III : Hygiene Management and Evaluation Systems

53. Schematic plan of abattoir

 

 

The owner must prepare an updated schematic plan of the abattoir to include details of -

a) all the different areas on each level;
b) all the different rooms in each area identified, indicating the process or operation including the capacities or rates of operation that take place in such rooms;
c) the flow of the product;
d) ancillary structures on the premises;
e) the required temperature as well as the capacity of each room where temperature is controlled;
f) the different ablution facilities for workers in clean and dirty areas as well as the personnel entrances to the different areas;
g) all entrances to rooms, areas and building; and
h) boundaries, indicating entrances and exits to and from premises.

 


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