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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
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