Programme Areas >> HACCP System Print Friendly
I. Surveillance results of sushi samples - Hygienic quality
II. Surveillance results of sashimi samples - Hygienic quality
III. Flowchart of preparation of Sushi and Sashimi
IV. Advice for consumers
V. Advice for trade
VI. "Know more about Japanese Sashimi" leaflet
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2007 copyright logo | Important notices Last Revision Date : 30-12-2006