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Order No.21 of 2001 of the Federal Fisheries Committee regarding introduction of the voluntary quality certification system in the process of production and trade of fish products on the basis of the principles of HACCP.

País/Territorio
Federación de Russia
Tipo de documento
Reglamento
Fecha
2001
Fuente
FAO, FAOLEX
Materia
Pesca, Alimentación y nutrición
Palabra clave
Institución Embarcación de pesca Pesca continental Pesca marítima Productos pesqueros Certificación Control de calidad de los alimentos/inocuidad de los alimentos HACCP
Área geográphica
Ártico, Asia y Pacifico, Mar Negro, Mar Caspio, CEI (Comunidad de Estados Independientes), Europa Oriental, Europa, Europa y Central Asia, Pacífico Norte, Pacífico Nordoeste
Entry into force notes
Entry into force from the date of signature.
Resumen

President of the Federal Fisheries Committee notes that, for the purpose of the unification of national and international standards, joint-stock company of the closed type "Export-Import Rybtrest" (St.Petersburg) elaborated for the first time in Russia Quality certification system in the process of production and trade of fish products on the basis of the principles of HACCP (Hazard Analysis Critical Control Point) adopted by World Health Organization (WHO). President of the Federal Fisheries Committee, for the purpose of creation of the conditions for the quality improvement of national and imported fish products, orders to recommend Russian fish-processing enterprises and fishing vessels producing fish products to introduce, after its registration by State Committee for Standardization and Metrology (GOSSTANDART) of Russia, branch Quality certification system in the process of production and trade of fish products on the basis of the principles of HACCP. Federal Fisheries Committee entitles joint-stock company of the closed type "Export-Import Rybtrest" (St.Petersburg) and its regional branches with the task of introduction at the fish-processing enterprises and fishing vessels of the Russian Federation of Quality certification system in the process of production and trade of fish products on the basis of the principles of HACCP, carrying out independent inspection of fish-processing enterprises and fishing vessels and their produce, elaboration of the drafts of the normative documents regarding safety and quality of fish products either by proper initiative or at the request of the Federal Fisheries Committee and its territorial branches.

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