This document is currently unavailable online, and was last accessed 3 June 2020 via http://www.eac-quality.net/fileadmin/eac_quality/user_documents/3_pdf/CD-K-545-2010__Code_of_hygienic_practice_for_smoked_fish.pdf.

This Code of Practice applies to smoked fish which are intended for human consumption, and contains the technological guidelines and essential requirements of hygiene for processing, handling, storage and distribution of smoked fish.

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