BAV recommendation for conducting microbiological self-inspections for butcheries and meat processing businesses

BAV recommendation for conducting microbiological self-inspections for butcheries and meat processing businesses

BAV recommendation for conducting microbiological self-inspections for butcheries and meat processing businesses

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Aug 6, 2020 - Foods

BAV recommendation for conducting microbiological self-inspections for butcheries and meat processing businesses

BAV recommendation for conducting microbiological self-inspections for butcheries and meat processing businesses

 
Article 4 of EU Regulation 852/2004 on food hygiene stipulates that food business operators must meet microbiological criteria. Furthermore, there are industry-specific guidelines for butchers and slaughterhouses for sampling minced meat and meat preparations.

To meet these requirements, we recommend conducting the following microbiological self-controls.

Table: Sampling plan for microbiological self-controls for butchers and slaughterhouses
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Contact:
Christine Käfer
Customer Support
Tel: +49 (0)781 96947-286
Mail: Christine.Kaefer@bav-institut.de