Stamp Duties Act, 1968 (Act 77 of 1968)
R 385
Meat Safety Act, 2000 (Act No. 40 of 2000)Poultry Regulations, 2006Part II : Requirements for the Registration of Poultry AbattoirsC. Hygiene management practices and related matters(2) Cutting procedures at cutting plants producing for the export market34. Temperature control |
| 1) | The air temperature of a room where meat is cut and packed, must be maintained at or below 12°C. |
| 2) | Cut poultry meat must be subjected to uninterrupted chilling to reduce the core temperature of the meat to 4°C within 12 hours in the case of chilled meat and meat that is being frozen may not be dispatched before a core temperature of minus 12oC has been reached. |
