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

Red Meat Regulations, 2004

Part II : Requirements for the Registration of Red Meat Abattoirs [Section 11(1)(A)]

C. Hygiene management practises and related matters

3. Chilling and freezing at abattoirs

41. Loading practises for chillers and freezers

 

 

1) Meat must be chilled in a hanging position ensuring air circulation or, if packed in containers, stacked so as to ensure air circulation.

 

2) No meat may be stacked directly on the floor.

 

3) Warm carcasses may not be loaded in to a chiller containing chilled meat.

 

4)
a) No carcass or meat which is unfit for human consumption or may have a detrimental effect on other meat may be stored in a chiller or freezer containing edible products.
b) A carcass or meat must be removed immediately if it deteriorates to such a state as determined by the registered inspector.

 

5) No exposed meat may be stored in a freezer or chiller containing cartoned products.

 

6) Rough offal may not be stored in a holding freezer which contains carcasses, meat or red offal, unless all these products, including the rough offal, are wrapped and packed.

 

7) No non-food item or product other than meat may be stored in a chiller or freezer except in the case of holding freezers, where approval has been granted by the registered inspector.

 


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