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)]C. Hygiene management practises and related matters5. Sanitation46. Water and equipment |
[See also regulations 14 - 17; 55(h)]
| 1) | There must be available for sanitation purposes - |
| a) | potable or drinking water; |
| b) | hot water at a minimum temperature of 82°C in sterilizers for disinfecting hand equipment; |
| c) | water at 40°C at hand wash basins for washing of hands; and |
| d) | water at 40°C for general cleaning purposes. |
| 2) | The owner must supply all the necessary equipment needed for sanitation. |