Resumen
This document specifies the production and hygiene requirements for dry-cured ham and establishes a system of analytical methods to ensure the quality of dry-cured ham. This document also specifies the requirements for transport, storage, packaging and labelling.
This document is applicable to both dry-cured ham and non-ready-to-eat dry-cured ham. This document is also applicable to dry-cured ham production.
Informaciones generales
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Estado: PublicadoFecha de publicación: 2025-06Etapa: Norma Internacional publicada [60.60]
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Edición: 1Número de páginas: 7
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Comité Técnico :ISO/TC 34/SC 6ICS :67.120.10
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