TBT BSN | Notification

Notification Detail :: G/TBT/N/RWA/941

Notification No.

Notification Type

Notifying Member

Date of Notification

Final Date for Comments

Days to Final Date

Title

DRS 185: 2023, Code of hygienic practice for meat

Objective

Consumer information, labelling (TBT); Prevention of deceptive practices and consumer protection (TBT); Protection of human health or safety (TBT); Protection of the environment (TBT); Quality requirements (TBT); Reducing trade barriers and facilitating trade (TBT); Cost saving and productivity enhancement (TBT)

Product Covered

Meat, meat products and other animal produce (ICS code(s): 67.120)

Document Notification

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HSCODE

ICSCODE

67.120 - Meat, meat products and other animal produce

Keywords

Food standards

Specific Regions

Description

1.1 This Rwanda standard covers hygiene provisions for raw meat, meat preparations and manufactured meat from the time of live animal production up to the point of retail sale. It further develops 'The Recommended Rwanda Code of Practice: General Principles of Food Hygiene’ in respect of these products. Where appropriate, the Annex to that code (Hazard Analysis and Critical Control Point System and Guidelines for its Application) and the Principles for the Establishment and Application of Microbiological Criteria for Foods are further developed and applied in the specific context of meat hygiene. 1.2 For the purposes of this standard, meat is that derived from domestic ungulates, domestic solipeds, domestic birds and lagomorphs. This standard may also be applied to other types of animals from which meat is derived, subject to any special hygienic measures required by the competent authority. Further to general hygiene measures applying to all species of animal as described above, this standard also presents specific measures that apply to different species and classes of animals. 1.3 The hygiene measures that are applied to the products described in this standard take into account any further measures and food handling practices that are likely to be applied by the consumer. NOTE Some of the products described in this standard may not be subjected to a heat or other biocidal process before consumption. 1.4 Traditional practices may result in departures from some of the meat hygiene recommendations presented in this standard when meat is produced for local trade.

Notified Document

1:File here

Link to Notification

EN:File here

ES:File here

Status Active

No	#	Comment By	Title	Comment Date	File

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Notification Detail :: G/TBT/N/RWA/941

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