The Owner must provide written Hygiene Management Programmes (HMP) for approval by the provincial executive officer, to prevent, eliminate or reduce hazards mentioned in regulation 51 to acceptable levels and must-
| a) | ensure that control programmes for each hazard is implemented: |
| b) | establish critical limits for control points; |
| c) | establish a monitoring or checking system for each control point; and |
| d) | prepare written corrective actions that must be taken without hesitation when a deviation it observed and such corrective action must specify- |
| i) | the persons responsible to implementation the corrective action; |
| ii) | the means and action required for each hazard; |
| iii) | the action to be taken with regard to the meat having been processed during the period when the process was out of control; and |
| iv) | that written record of measures taken must be kept. |
