What Code of Practice for Fish and Fishery Products (CAC/RCP 52-2003) requires
This regulation establishes hygiene and safety requirements for the handling, processing, and distribution of fish and fishery products, with specific controls for pre-harvest, harvest, processing, cooling, and HACCP implementation. It applies to all operators in the fish and fishery products chain under CXC 52-2003.
Pillar: Food & Hospitality · Authority: FAO/WHO Codex Alimentarius Commission · Version: 1.0.0 · Last updated:
Primary source: https://www.fao.org/fao-who-codexalimentarius/codex-texts/codes-of-practice/en/
SHA-256 integrity: 0e42e5f8150dce52f9996d352a22ed37fbb740cbfd6791db3f321449d431e2de
Primary Citations — 5 traced to source
- Code of Practice for Fish and Fishery Products, https://www.fao.org/fao-who-codexalimentarius/codex-texts/codes-of-practice/en/, CXC 52-2003, 2003
- General Principles of Food Hygiene, https://www.fao.org/fao-who-codexalimentarius/codex-texts/codes-of-practice/en/, CXC 1-1969, 2022
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