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

42. Ice
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1)The use of ice as a coolant in an abattoir is subject to prior approval of the system by the provincial executive officer.

 

2)Ice, incorporated in any system or equipment, which is utilized for the chilling of meat must be made from potable water.

 

3)Equipment or systems incorporating ice as coolant for meat must be designed and operated in such a manner that water melting off the ice will not adversely affect the product or adjacent areas.