Food Protection (Emergency Prohibitions) (Strangford Lough) Order (Northern Ireland) 1999 (S.R. No 386 of 1999). País/Territorio Reino Unido Subdivisión territorial Northern Ireland Tipo de documento Reglamento Fecha 1999 Fuente FAO, FAOLEX Materia Pesca, Alimentación y nutrición Palabra clave Pesca marítima Enfermedades de los peces Infracciones/sanciones Sanidad animal Control de calidad de los alimentos/inocuidad de los alimentos Moluscos Productos pesqueros Comercio interior Toxicidad/envenenamiento Área geográphica Islas del Océano Atlántico, Europa, Europa y Central Asia, Atlántico Norte, Mar del Norte, Atlántico Nordeste, Europa Septentrional Entry into force notes These Regulations enter into force on 16 September, 1999. Resumen This Order contains emergency prohibitions on various activities in order to prevent human consumption of scallops or food which is derived from scallops originating in the area described in the Schedule and which has been or may have been rendered unsuitable for human consumption in consequence of shellfish having been affected by the toxin which causes amnesic shellfish poisoning to human beings. The preparation, packaging or processing of food or feedingstuffs derived from shellfish that were in the designated area on or after 6th September 1999 is prohibited. Fishing for or taking scallops (art. 4) and the movement of scallops out of the designated area is also prohibited (art. 5). Any person who contravenes the provisions of this Order is guilty of an offence and is liable, on summary conviction, to a fine not exceeding £5,000 or on conviction on indictment to a fine or to imprisonment for a term of not more than 2 years or to both. Texto completo Inglés Página web www.opsi.gov.uk Referencias - Legislación Enmendado porr Food Protection (Shellfish Emergency Prohibitions) (Strangford Lough)(Amendment) Order (Northern Ireland) 2000 (S.R. No. 82 of 2000). Legislación | Reino Unido | 2000 Palabra clave: Pesca marítima, Moluscos, Control de calidad de los alimentos/inocuidad de los alimentos Fuente: FAO, FAOLEX