Meat Safety Act, 2000 (Act No. 40 of 2000)Poultry Regulations, 2006Part II : Requirements for the Registration of Poultry AbattoirsB. Structural requirements for abattoirs, cold storage units and export approved cutting plants14. Sterilizers |
| 1) | Sterilizers must be readily accessible and must - |
| a) | be placed on dressing platforms and within three meters of workstations, adjacent to hand wash-basins in rooms and areas where - |
| i) | birds are bled, defeathered and dressed; |
| ii) | carcasses, meat and offal are detained; |
| iii) | condemned material is handled; or |
| iv) | meat is otherwise handled; |
| b) | be corrosion resistant and capable of sterilising hand utensils and equipment, such as cutters and saws, at a minimum water temperature of 82°C during slaughter; and |
| c) | have an inlet, overflow and outlet and must drain through a down pipe directly into a closed drainage system or into an open channel, but such drainage water may not flow over the floor across areas where personnel traffic occurs. |
| 2) | Any other method of sterilisation must be approved by the provincial executive officer. |