The owner must prepare written hygiene management programmes (HMP) for approval by the provincial executive officer, to prevent, eliminate or reduce hazards mentioned in regulation 53 to acceptable levels and must -
| a) | ensure that management 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 is observed and such corrective action must specify- |
| i) | the persons responsible to implement 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 a written record of measures taken must be kept. |
