Long Title
RESOLUTION DIRECTING THE COMMITTEE ON AGRICULTURE AND FOOD TO LOOK INTO THE ELEMENTS THAT INFLUENCE THE SAFETY AND QUALITY OF TURKISH FLOUR BEING USED AS A MAIN INGREDIENT FOR BAKING BREAD AND PASTRIES, AND IN PREPARING OTHER FOOD PRODUCTS, AND TO INSURE THAT THE TURKISH FLOUR IS SAFE AND DOES NOT POSE A THREAT FOR HUMAN CONSUMPTION
Short Title
TURKISH FLOUR
Congress
Legislative History
Committee Report Senate Link
Date filed
August 9, 2010
Legislative History
Legislative History
Entitled: RESOLUTION DIRECTING THE COMMITTEE ON AGRICULTURE AND FOOD TO LOOK INTO THE ELEMENTS THAT INFLUENCE THE SAFETY AND QUALITY OF TURKISH FLOUR BEING USED AS A MAIN INGREDIENT FOR BAKING BREAD AND PASTRIES, AND IN PREPARING OTHER FOOD PRODUCTS, AND TO INSURE THAT THE TURKISH FLOUR IS SAFE AND DOES NOT POSE A THREAT FOR HUMAN CONSUMPTION [ FIRST REGULAR SESSION, 15TH CONGRESS ] [ 2010 ] 8/9/2010 Introduced by Senator FRANCIS N. PANGILINAN; 8/16/2010 Submitted to the Senate and Referred to the Committee on AGRICULTURE AND FOOD;
Committees
Primary Committee
Committee Referral
Other Details
Issuance Category
Legislative Issuance Type
Legislative Status
Legislative Status Date
August 16, 2010
Session Sequence No.
10
Scope
Document Certification
Subjects