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)]B : Structural requirements1. Requirements for all abattoirs as well as export approved cutting plants and cold storage units17. Water supply |
| 1) | Water must be under pressure, and must conform to at least Class II according to the SANS 241 standard for drinking water. |
| 2) | Water points must be provided with - |
| a) | cold water; |
| b) | water at not less than 40°C and equipped with hose pipes for sanitizing all areas of the abattoir; and |
| c) | hose reels to store hoses away from the floor unless vertical (drop) hoses are provided. |