Page 2 of articles about quality rules fo Iberian ham

Its goal will be to drive, coordinate, supervise and carry out the monitoring of the activities related to the research regarding the animal and plant food harmlessness.

The Frame of Reference for the Operational Relationship between the North American health agencies has the goal of strengthening the scientific and technical trilateral relationship.

This eases the establishment of the compulsory labeling of origin for meat and milk as of January 1st 2017.

Pig production has shown the highest increase in the livestock sector with a rise by 15.2%, followed by the fowl sector (+13.9%).

Parliament beefed up the Commission’s initial proposal to ban animal cloning to include the cloning of all farm animals, their descendants and products derived from them, including imports into the EU.

The request for recognition of the «Prosciutto de Capitán Pastene» DO is sustained primarily on the quality and uniqueness of this ham

The Geneva Act allows the international registration of geographical indications (GIs), in addition to appellations of origin, and permits the accession to the Lisbon Agreement by certain intergovernmental organizations.

New rules on the labelling of fresh, chilled or frozen meat (from sheep, goats, pigs and poultry) will apply from 1 April 2015.

The abattoir has a slaughtering capacity of 3,800 cattle heads and 5,600 pigs per month.

By the end of March, the Chinese authorities gave the green light to the imports of Italian cooked meats.

The CSQA, a certification organism accredited in Italy, has presented three new voluntary quality regulations, among them the "pigs without antibiotics".

The new standards have been devised in accordance with international rules, requirements and criteria, so the products with the Mexico Supreme Quality (MCS) label are competitive throughout the world.

The quality standard improves the information given to the consumer through the labelling and the presentation.

It is a quick information exchange system between public services in relation to food harmlessness events.

It is meat that comes from pigs raised in the regions of Aquitaine, Midi-Pyrénées, and Poitou-Charentes.