TR 79:2020

Code of practice for the preparation of edible ready-to-eat raw fish

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Provides requirements and recommendations for the handling RTE raw fish at source, processors, during transportation and at food retail establishments. Also covers control measures that can prevent pathogenic bacterial and parasitic contamination to minimise the risk of food-borne illnesses.

Comments

General Information

Status Current
Edition 2020
No. of Pages 27
ICS Classification 67.020 Processes in the food industry
67.120.30 Fish and fishery products
Committee Food Standards Committee
Available for Purchase Global
Adoption