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)]

B : Structural requirements

2. Additional requirements for low and high throughput red meat abattoirs

23. Lairage passages

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[See also regulation 69]

 

Passages in lairages and pens -

a)must have permanent floors that are curbed and drained in a manner conducive to free movement of animals;
b)must be so constructed to render the floors and drain covers non-slippery;
c)may not be less than 1.8m wide for cattle, horses and at least 1.0m wide for sheep, goats and pigs; and
d)must be well maintained and kept free of loose objects.