Meat Hygiene

​​Graphic: Butcher holding a tray of meat.

Codex Committee on Meat Hygiene

At the 11th Session of the Codex Committee on Meat Hygiene the Committee noted that it had accomplished the work assigned to it by the Commission and agreed that, until such a time as the Commission would require it to undertake further work, it should remain adjourned sine die.

The Codex Committee on Meat Hygiene (CCMH) was responsible for elaborating world wide standards and/or codes of practice for meat hygiene. The work of the committee related to "meat" with a broad definition that encompasses poultry and other meats.

Existing Codex Standards

Standards relating to meat* that have been endorsed and adopted into the international food code include standards on:

  • Code of Hygienic Practice for Meat
  • Cooked Cured Chopped Meat
  • Cooked Cured Ham
  • Cooked Cured Pork Shoulder
  • Corned Beef
  • Fresh Meat
  • Guide For The Microbiological Quality of Spices and Herbs Used in Processed Meat and Poultry Products
  • Luncheon Meat
  • Processed Meat and Poultry Products
  • Poultry Processing
  • Production, Storage and Composition of Mechanically Separated Meat and Poultry Meat Intended For Further Processing
  • Use of Non-Meat Protein Products in Processed Meat and Poultry Products
  • Use of the Term Halal

* This is an indicative list only. For a full list of standards approved by the Codex Alimentarius Commission, please consult its Official List of Standards.

Related Links

Meat and Livestock
Exporting meat and meat products

Last reviewed: 4 November 2019
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