MetadataShow full item record
HACCP concept was introduced to the fish processing establishments in 1998. Since then, DOF has conducted training on HACCP, GMP and SSOP for its fish inspectors and fish processors. Training for fish processors are conducted in the states and divisions where the fish processing establishments are located. DOF requires the fish processing establishments to be inspected twice a year. Inspection related to HACCP audit is also conducted once a year. Fish processing establishments are rated A, B, C, D, and E based on compliance with DOF directives. A and B rated establishments are allowed to export their products to EU, US, Australia, Canada and Japan. To date, there are 134 registered fish processing establishments in Myanmar, 48 of them are graded as A and B.
Hla, T., & Htut, T. (2003). Myanmar. In S. E. Yeap & I. Hariono (Eds.), The Application of HACCP in the Fish Processing Industry in Southeast Asia 2000-2003 (pp. 36-42). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.