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

Poultry Regulations, 2006

Part III : Hygiene Management and Evaluation Systems

51. Potential hazards

 

 

The owner must provide a list of all potential biological, chemical or physical hazards that may occur at each step of the process, including-

a) unacceptable contamination of a biological, chemical or physical nature;
b) unacceptable survival or multiplication of pathogenic micro-organisms; and
c) unacceptable production or persistence of toxins or other undesirable products of microbial metabolism.

 


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