Red Meat Regulations (No. R. 1072 of 2004).

These Regulations implement provisions of the Meat Safety Act and prescribe rules relative to slaughtering, handling of meat and hygiene, storage and transportation of meat and carcasses, marking of meat, inspection, importation and exportation of meat and the registration of red meat abattoirs.
The Regulations specify requirements for slaughtering of animals to obtain red meat. One Chapter is dedicated to hygiene management and evaluation systems. Rules are prescribed for the humane slaughtering of animals.