Ministerial Circular No. 6 laying down directives in matter of hygienic requirements for the production of meat and meat-base products and related veterinary checks.

[摘要] The present Circular lays down particular provisions in matter of hygienic requirements to be met when meat and meat-based products are produced. Such provisions are contained in the Annex to the Circular, which consists of nine points concerning: (1) staff training; (2) hygienic conditions to be fulfilled by the personnel (including the use of certain special gloves and boots); (3) hygienic requirements to be met by the premises and the equipment; (4) hygienic conditions to be met during slaugh

[发布日期] 1998-01-01

[学科分类] 食品科学和技术

[关键词] Food quality control/food safety;Hygiene/sanitary procedures;Meat;Transport/storage;Inspection;Packaging/labelling;Slaughtering