Description
The scope of this code covers hygiene provision for raw meat, meat preparation and manufactured meat from time of live animal production up to the point of retail sale. It further develops The Recommended International Code OF Practice: General Principles of Food Hygiene’’ in respect of these product. Where appropriate, Annex to that co (Hazard Analysis and Critical Control Point System- HACCP and Guidelines for its Application of Microbiological Criteria for Foods are further developed and applied in the specific context of meat hygiene.