The Minister of Health has by virtue of the powers vested in him by sections 112, 115, 132 and 157 of the Public Health Act, 1919 (Act No. 36 of 1919), made the following general health regulations as set out below: -
"abattoir" includes all buildings, kraals, pens, sites and open spaces situated within the boundaries of the premises provided for the slaughtering of any bovine, calf, sheep, lamb, goat, pig or any other animal or bird intended for human consumption;
"animal" means a mule, ass, horse, donkey, foal, piglet, bovine, calf, sheep, lamb, goat or kid;
"butcher" means any person or company or firm in possession of or required to be in possession of a butcher’s licence issued in terms of the relevant Act;
"butcher’s meat" means the carcass, or meat, or offal of any bovine, calf, sheep, lamb, goat, pig or any other quadruped or bird intended for human consumption, but shall not include canned meat;
"butchery" means any premises used for the sale of butcher’s meat and for keeping, storing, preparing or exposing butcher’s meat intended for sale, or used in any other way for the purpose of a butcher’s business and includes the shop and associated rooms;
37. Every butcher shall at his own expense provide a suitable vehicle used exclusively for the transportation and delivery of meat or meat products and shall at all times keep the said vehicle in a clean condition and further so maintain it that meat and other butcher’s products transported or delivered therein are not contaminated by flies, dust, filth, impurity or any other injurious matter or thing.
(i) all carcasses or parts thereof may hang from a crossbeam with stainless steel hooks fitted at such a height that, if suspended therefrom, no part of any carcass touches the floor of the vehicle;
(ii) all meat is properly protected from dust and flies.