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CAC/RCP 58: 2008
Code of hygienic practice for meat

Abstract

The scope of this code covers hygiene provisions for raw meat, meat preparations and manufactured meat from the time of live animal production up to the point of retail sale.

General Information

Code	Classification	Theme	Pages	Publisher	Availability
CAC/RCP 58: 2008	CODEX STANDARDS	Food technology	53	First Edition Nov 2020	Available

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