Protection of Businesses Act, 1978
R 385
Meat Safety Act, 2000 (Act No. 40 of 2000)Red Meat Regulations, 2004Part II : Requirements for the Registration of Red Meat Abattoirs [Section 11(1)(A)]C. Hygiene management practises and related matters2. Cutting procedures at cutting plants producing for the export market38. Further processing |
Further processing must comply with the requirements set in the Requirements for Food Premises under the Health Act.
