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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