Post-mortem examination - Red meat code of practice chapter 6, 7, and 8

Type

Operational codes

Outlines how post-mortem examination must be carried out in dressing operations of red meat intended for human consumption.

Published

20 May 2015

Last updated

16 Aug 2024

Processed meats - Code of practice

Type

Operational codes

Subjects

Exporting, Poultry Meat

Provides guidance on good manufacturing practice, process control, and the application of HACCP principles for processed meats.

Published

25 Jun 2014

Last updated

14 May 2024

Processed Meats Code of Practice Part 4: HACCP Application – Amendment 1

Type

Operational codes

Subjects

Food, Meat, Poultry Meat, Exporting

Provides guidance on good manufacturing practice, process control, and the application of HACCP principles for processed meats.

Published

18 Jul 2014

Last updated

04 Apr 2018