Directive No. (3/98) on the microbiological criteria for the production of cooked crustaceans and shellfish. Country/Territory Myanmar Document type Regulation Date 1998 Source FAO, FAOLEX Subject Food & nutrition Keyword Food quality control/food safety Hygiene/sanitary procedures Processing/handling Crustaceans Molluscs Geographical area Asia, Asia and the Pacific, Indian Ocean, Least Developed Countries, South-Eastern Asia Abstract The Directive indicates the microbiological criteria applied to cooked crustaceans and shellfish in order to assess if they are safely edible. Full text English