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