Definition:Regulations governing meat safety under the Meat Safety Act (Act 40 of 2000), administered by DALRRD. Specific requirements for red meat and poultry transport and storage.
Key Requirements::
- Specific temperature requirements for different meat types
- Separation of species (red meat vs. poultry)
- Traceability and documentation
- Hygiene standards (cleaning, sanitation)
- DALRRD inspection compliance
- Fresh meat: Maximum +7°C (chilled)
Temperature Requirements::