PART 1.1 Preliminary Standard 1.1.1 Structure of the Code and general provisions Standard 1.1.2 Definitions used throughout the Code PART 1.2 Labelling and other information requirements Standard 1.2.1 Requirements to have labels or otherwise provide information Standard 1.2.2 Information requirements – food identification Standard 1.2.3 Information requirements – warning statements, advisory statements and declarations Standard 1.2.4 Information requirements – statement of ingredients Standard 1.2.5 Information requirements – date marking of food for sale Standard 1.2.6 Information requirements – directions for use and storage Standard 1.2.7 Nutrition, health and related claims Standard 1.2.8 Nutrition information requirements Standard 1.2.10 Information requirements – characterising ingredients and components of food PART 1.5 Foods requiring pre-market clearance Standard 1.5.1 Novel foods Standard 1.5.2 Food produced using gene technology Standard 1.5.3 Irradiation of food PART 1.3 Substances added to or present in food Standard 1.3.3 Processing aids Standard 1.3.2 Vitamins and minerals Standard 1.3.1 Food additives PART 1.6 Microbiological limits and processing requirements Standard 1.6.1 Microbiological limits in food Standard 1.6.2 Processing requirements for meat PART 1.4 Contaminants and residues Standard 1.4.1 Contaminants and natural toxicants Standard 1.4.2 Agvet chemicals Standard 1.4.4 Prohibited and restricted plants and fungi
Code chicken core 2.3.4 pdf#
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