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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