Manuals and guidelines - RMP

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How to Use the RMP Template for Micro Abattoirs
Guidance
Risk Management Programme Manual for Animal Product Processing
Guidance
Presentation for post-mortem examination - Red meat code of practice chapter 6
Codes of practice
Post-mortem examination - Red meat code of practice chapter 7
Codes of practice
Post-mortem dispositions - Red meat code of practice chapter 8
Codes of practice
Microbiological reference criteria for food
Guidance
Risk Management Programme template for dual operator butchers
Template
Draft Slaughter and Dressing Red Meat Code of Practice, Chapter 5
Consultations
Approved maintenance compounds manual (Non-dairy)
Guidance
Campylobacter Troubleshooting Guidance
Guidance
Draft supplemented food standard user guide
Guidance
Making Uncooked Salami (Uncooked Comminuted Fermented Meat or UCFM)
Guidance
Independent evaluation and verification of risk management programmes
Guidance
Recognised Evaluators of Non-dairy Risk Management Programmes – Guidance document
Guidance
MPI Guidance for filling out the Certification and Accreditation Administration of the People’s Republic of China (CNCA) “Imported Milk-based Infant and Follow on Formula (Formula Milk Powder and Liquid) Overseas Production Enterprise Registration Application Form”
Guidance
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