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This document specifies the production and sanitary requirements for fermented meat products and establishes a series of test methods to control the quality of fermented meat products. It also specifies the requirements of transport, storage, packaging and labelling.

This document is applicable to fermented meat products (ready-to-eat type), including fermented sausage, fermented dry-cured ham and other fermented meat products. It is also applicable to fermented meat production and trade links.