Basic Conditions of Employment Act, 1997
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(5) Sanitation44. Water and equipment |
[See also regulation 14; 17; 41; 53(h)]
| 1) | There must be available for sanitation purposes - |
| a) | potable or drinking water: |
| b) | hot water at not lower than 82°C in sterilizers for disinfecting hand equipment; |
| c) | water at not lower than 40°C at hand wash basins for washing of hands; and |
| d) | water at not lower than 40°C for general cleaning purposes. |
| 2) | The abattoir owner must supply all the necessary equipment and material for the sanitation process. |
