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RS CXC 58: 2005
Code of hygiene 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. It further develops General Principles of
Food Hygiene 4
in respect of these products. Where appropriate, the Annex to that code (Hazard Analysis and
Critical Control Point System and Guidelines for its Application) and the Principles and Guidelines for the
Establishment and Application of Microbiological Criteria Related to Foods5
are further developed and
applied in the specific context of meat hygiene.

General Information

CodeClassificationThemePagesPublisherAvailability
RS CXC 58: 2005CODEX STANDARDSFood technology522023 Version
Mar 2024		Available

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