Food business operators must ensure that cutting and boning of meat of poultry and lagomorphs takes place in accordance with the following requirements.

1. The work on meat must be organised in such a way as to prevent or minimise contamination. To this end, food business operators must ensure in particular that:

• (a) meat intended for cutting is brought into the workrooms progressively as needed;
• (b) during cutting, boning, trimming, slicing, dicing, wrapping and packaging, the t...Log in to see the rest ...

This obligation does not apply in relation to: (a) primary production for private domestic use; (b) the domestic preparation, handling or storage of food for private domestic consumption; (c) the direct supply, by the producer, of sma...Log in to see the rest ...

Direction départementale de la cohésion sociale et de la protection des populations (DDCSPP)

Regional Directorate for Food, Agriculture and Forestry

Prefecture