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TR 79:2020

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

OVERVIEW

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.

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COMMENTS

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PRODUCT DETAILS

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	-