HMS (Hygiene Management System)

 

The Meat Safety Act, states: “an abattoir must be managed in accordance with a prescribed hygiene management and evaluation system” and this system is known as the Hygiene Management System or HMS.

IMQAS, in conjunction with the Red Meat Abattoir Association, has developed an HMS Implementation Manual that provides guidance with regard to the implementation of the Hygiene Management System, specifically focusing on the 14 Hygiene Management Programmes as dictated by law. 

By using the manual as a basis IMQAS assists the abattoir in getting the following in place: policies, procedures and checklists related to the relevant HMPs.