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Order SEAPI No. 406 providing for the Division on Inspection of Animal Products Origin of the Animal Protection Department (DDA), as the competent authority to apply the Technical Regulation on Hygiene and Sanitary Requirements (GMP).

Pays/Territoire
Brésil
Sous-division territoriale
Rio Grande do Sul
Type du document
Règlement
Date
2015
Source
FAO, FAOLEX
Sujet
Alimentation et nutrition
Mot clé
Hygiène/procédures sanitaires Transformation/manutention Emballage/étiquetage Transport/dépôt Produits alimentaires traités Commerce intérieur Commerce international Institution Contrôle de qualité alimentaire/innocuité des produits alimentaires
Aire géographique
Amazone, Amériques, Amérique latine et Caraïbes, Atlantique Nord, Amérique du Sud, Atlantique Sud
Entry into force notes
This Order enters into force on the day of its publication.
Résumé

This Order, consisting of 6 articles, provides for the Division on Inspection of Animal Products Origin of the Animal Protection Department (DDA), as the competent authority to apply the Technical Regulation on Hygiene and Sanitary Requirements (GMP). It states that the above mentioend Division of Animal Products Inspection (DDA), is responsible for implementing the Technical Regulation on Hygiene and Sanitary Requirements and Good Manufacturing Practices (GMP), approved by Order MAPA No. 368. This Order applies to the industrial manufacturing establishments of food of animal origin within the State of Rio Grande do Sul, registered under the State inspection service.

Texte intégral
Portugais
Site web
www.normasbrasil.com.br

Références - Législation

Implemente

Order No. 368 approving the Technical Regulation on Hygiene and Sanitary Requirements as well as good manufacturing practices for food establishments and industrial producers.

Législation | Brésil | 1997

Mot clé: Hygiène/procédures sanitaires, Transformation/manutention, Emballage/étiquetage, Transport/dépôt, Produits alimentaires traités, Commerce intérieur, Commerce international, Contrôle de qualité alimentaire/innocuité des produits alimentaires

Source: FAO, FAOLEX