Definition: Regulations made under section 22 of the Meat Safety Act, 2000 (Act No. 40 of 2000) governing the slaughter, handling, storage, and transport of meat in South Africa. The two sets most relevant to cold chain operators are the Red Meat Regulations (GN R.1072 of 2004) and the Poultry Regulations (GN R.162 of 2006), both administered by DALRRD.
Key Requirements:
- Specific temperature thresholds by meat type
- Carcasses, sides and quarters suspended in transit — not stacked or floor-loaded
- Load segregation (rough offal separate from carcasses; wrapped separate from exposed meat; species separation)
- Vehicle and equipment hygiene, with sanitation between loads
- Traceability and documentation
- Inspection compliance (provincial executive officer / registered inspector)
Temperature Requirements:
- Red meat (R.1072 of 2004): chilled — deepest-part standard ≤ +7 °C; frozen ≤ −12 °C (may not be dispatched above −12 °C)
- Poultry (R.162 of 2006): chilled ≤ +4 °C before dispatch; frozen ≤ −12 °C
Who Must Comply: All businesses handling meat products (abattoirs, processors, cold storage, transport, retail).
Related Terms: DALRRD, R638, Meat Transport, Food Safety
Find Services: Meat safety compliance consultants