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6.1 General hygiene

It is recommended that the products covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of the General Principles of Food Hygiene (CXC 1-1969), the Code of Practice for Fish and Fishery Products (CXC 52-2003), and Code of Hygienic Practice for the Storage and Transport of Edible Fats and Oils in Bulk (CXC 36-1987).

6.2 Microbiological criteria

The products should comply with any microbiological criteria established in accordance with the Principles and Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods (CXG 21-1997).​

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