Resolution No. 5 of 2006 defining sanitary requirements and conditions for fish production and processing.

[摘要] The aim of this Resolution is to intensify the sanitary control on the production and processing of fish. The present Resolution is composed of 12 articles. Articles 1 and 2 deal with terms and definitions. Article 3 deals with the requirements and conditions for Hazard Analysis and Critical Control Point (System). Article 4 provides for the projecting and planning of the establishments. Article 5 defines the sanitary requirements and conditions for equipment and facilities. Article 6 relates to

[发布日期] 2006-01-01

[学科分类] 食品科学和技术

[关键词] Fish products;Food quality control/food safety;HACCP;Hygiene/sanitary procedures;Inspection;Processing/handling