The scope of this code covers hygiene provisions for raw meat, meat preparations and manufactured meat from the time of live animal production up to the point of retail sale. IT further develops "The recommended international Code of practice: General Principles of food Hygiene " in respect of these products . where appropriate , the Annex to that code (hazard Analysis and critical Control point system and guidelines for its application) and the principles for the establishment and application of Microbiological criteria for foods are further developed and applied in the specific context of meat hygiene .