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

Red Meat Regulations, 2004

Part VII : Marks and Marking [Section 11(1)(m)]

116. Use of marking equipment

 

 

1) Stamps and roller marking equipment must be cleaned and sterilized regularly during use.

 

2) All marking equipment must be kept hygienically, away from the floor and other dirty surfaces.

 

3) Marks must be applied in such a manner that it is clearly legible on the carcass or meat.

 


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