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Industry Standard 6 / Industry Agreed Standard 6 - Processing of Edible Product

This Industry Standard / Industry Agreed Standard outlines the major microbiological hurdles which have become established as principles of good manufacturing practice in the preservation of food and other production controls that are necessary to restrict the release of non-complying products. The incorporation of one or several of the microbiological hurdles in the processing of products should result in the effective preservation of the product for the duration of the shelf life.

• Industry Standard 6/Industry Agreed Standard 6 Processing of Edible Product [PDF 760K ]

Related Links

• Table of Amendments to Meat Manuals