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Manuals and guidelines - RMP

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Approved maintenance compounds manual (Non-dairy)

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Guidance

Campylobacter Troubleshooting Guidance

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Guidance

Draft Slaughter and Dressing Red Meat Code of Practice, Chapter 5

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Consultations

Draft supplemented food standard user guide

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Guidance

Independent evaluation and verification of risk management programmes

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Guidance

Making Uncooked Salami (Uncooked Comminuted Fermented Meat or UCFM)

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Guidance

Microbiological reference criteria for food

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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”

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Guidance

Post-mortem dispositions - Red meat code of practice chapter 8

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Codes of practice

Post-mortem examination - Red meat code of practice chapter 7

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Codes of practice

Presentation for post-mortem examination - Red meat code of practice chapter 6

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Codes of practice

Recognised Evaluators of Non-dairy Risk Management Programmes – Guidance document

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Guidance

Risk Management Programme Manual for Animal Product Processing

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Guidance

Risk Management Programme template for dual operator butchers

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Template
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