Notification of the Ministry of Public Health (No. 203) B.E. 2543 (2000) Re: Fish Sauce. País/Territorio Tailandia Tipo de documento Reglamento Fecha 2001 Fuente FAO, FAOLEX Materia Alimentación y nutrición Palabra clave Condimentos/hierbas/especias Control de calidad de los alimentos/inocuidad de los alimentos Envasado/etiquetado Protección del consumidor Procesamiento/manipulación Comercio internacional Clasificación/declasificación Área geográphica Asia, Asia y Pacifico, Mares del Asia Oriental, Océano Índico, Asia Sudoriental Resumen This Notification provides for the requirements to be satisfied by fish sauce. Fish sauce means products in liquid form, having salty taste, and is used as food seasoning. Fish sauce is prescribed food to have the qualities or standards. According to Clause 3, fish sauce may be divided into three categories: 1. genuine fish sauce, which is obtained from fermentation, or digestion of fish, or parts of fish or residue of fish remaining from the fermentation, by fish sauce production process; 2. fish sauce made from other animal; and 3. mixed fish sauce. Clause 4- 6 provide for requirements for fish sauce quality. The remaining Clauses make provision for: requirements to be followed by fish sauce producers or importers for sales, usage of containers, labels for fish sauce, etc. Texto completo Inglés Página web www.foodmate.com