Basic Conditions of Employment Act, 1997
R 385
Meat Safety Act, 2000 (Act No. 40 of 2000)Poultry Regulations, 2006Part III : Hygiene Management and Evaluation Systems47. Hygiene Management Systems (HMS) |
The owner of an abattoir must -
| a) | provide the provincial executive officer with a documented Hygiene Management System (HMS) containing detailed information on measures or programmes required to monitor identified control points, including the methods of monitoring or checking these control points, for approval; |
| b) | provide relevant records of observations, checks, measurements or results; |
| c) | provide sampling programmes for laboratory analyses, as well as names of laboratories to do the required analyses; |
| d) | provide written accounts of decisions relating to corrective actions when taken; and |
| e) | assess the hygiene status of the abattoir by means of the Hygiene Assessment System (HAS) and provide results to the provincial executive officer for verification as frequently as he or she may require. |
