This standard specifies the basic hygiene requirements for cooked meat and meat-products processing factories in terms of such aspects as plant design and facilities, sanitary management, production processes, hygienic quality control and personnel.
This standard is applicable to all cooked meat products production factories and production processes, where the cooked meat products include sauce meat, barbecue meat, ham, sausage, western ham and other directly edible animal meat products processed and operated in other ways.
2 Normative references
The following documents contain provisions which, through reference in this standard, constitute provisions of this standard. For dated references, subsequent amendments (excluding corrections), or revisions, of any of these publications do not apply to this standard. However parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the normative documents indicated below. For undated references, the latest editions apply.
Foreword i 1 Scope 2 Normative references 3 Terms and definitions 4 Plant design and facilities 5 Hygiene management 6 Processing 7 Hygienic quality control 8 Personnel management
