Meat, meat products and other animal produce (ICS 67.120).
DRS 185:2018 Code of hygienic practice for meat (73 page(s), in English)
1.1 The scope of this code 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 code, meat is that derived from domestic ungulates, domestic solipeds, domestic birds, lagomorphs, farmed game, farmed game birds (including ratites) and wild game. This Code of Practice 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 code also presents specific measures that apply to different species and classes of animals, e.g. wild game killed in the field.
1.3 The hygiene measures that are applied to the products described in this code, shall take into account any further measures and food handling practices that are likely to be applied by the consumer. It shall be noted that some of the products described in this code 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 code when meat is produced for local trade.