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The Food Safety (Fishery Products and Live Shellfish) (Hygiene) Regulations 1998

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  • Y Diweddaraf sydd Ar Gael (Diwygiedig)
  • Gwreiddiol (a wnaed Fel)

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1.  In addition to the requirements under Sections I and II, the following conditions must be met—

(a)conditioning must not cause any contamination of the product, conditioning facilities must be used in accordance with procedures recognised by the Ministers, with special regard to the bacteriological and chemical quality of the seawater used in those facilities;

(b)equipment and containers in the conditioning facilities must not constitute a source of contamination;

(c)procedures for calibration of live shellfish must not result in additional contamination of the product or in any changes affecting the ability of the product to be transported and stored after wrapping;

(d)any washing or cleaning of live shellfish must be carried out using pressurised clean seawater or potable water; cleaning water may not be recycled.

Yn ôl i’r brig

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