Fisheries Regulations, 1995 (L. N. No. 18 of 1995)

Supplement "A" to The Gambia Gazette No. 18 of 6th June, 1995. 327 ', Ugal Notice No. 18 of1995. THE REPUBLIC OF THE GAMBIA. FISHERIES R.EGULATIO~·11s 2995 Regulation: Arrangement of Regulations PART I fRRl,nUBARI 1. Short title 2. Interpretation PART II - FOREIG1f FISHING VESSEL LICIDJCX 3. Applications and renewal of application~ 4. Licence 5. Fees 6. General conditions 7. Local representative 8. Stowage of gear PART III - LOCAL FISHING VESqEL LICENCE 9. Application and renewal of application 10. Licence form 11. Fees 12. Conditions for the issue of a licence 13. General conditions PART IV - CONSERVATION JlmASU..BIS 14. Area restrictions 15. Gear restrictions 16. Definition of River Gambia 17. Lobsters 18. Fish size limitations 8ft y - ICI!I(D...... ".,IF am "e I or rtJI 19. Applica~ion ~o est:ablisbMni: 20. Applica~ion i:o operaa ~rtfi8ll proceasinq establisb8eni: 21. ConeSii:ionsof exPort fiab proceuinq ..Ublishaeni: pendi: 22. Labellbiq of proclucts 23. Application for export peraii: 24. llarketinq ot fish or fish product 25. Prohibition 26. Revocation FISHERIES ACT, 1991 FI"sHER.IES R.EGULATIONS,. 1995 PART 1 - JJRBT,TKTBARY Shori: title Interpreta tion Act No.1 of 1991 Applica tions and renewal of applications Licence Fees 1. These Regulations may be cited as the Fisheries Regulations, 1995 and shall be deemed to have come into force on 1st January, 1995. 2. In these Regulations, unless the context otherwise requires, the terms and phrases ~defined in the Fisheries Act, 1991, shall bear . the same meaning under these Recru1ations. PART II - FOUIa FISDIBG VESSEL LlCDIeE 3. (1) An application for a foreign fishing vessel licence shall (a) be in Form 1 of Schedule I; and (b) be in writing, or in the form of a telefax, a telex or a cable. (2) An application for the renewal of a foreign fishing vessel licence shall be in accordance with Form 2 of Schedule I and the requirement of subsection (l)(b) shall apply. 4. A foreign fishing vessel licence shall be in the form set out ~n Schedule II. 5. (1) The fee payable for the issue of licences in respect of foreign fishing vessels is the amount set out in Schedule III, and no prorata payment shall be accepted. General conditions (2) Where a foreign fishinq vessel is authorized to fish in accordance with a fisheries access aqreement, the fee payable for the issue of a licence shall. be as set out under ~at access aqreement.' 6. (1) The holder of a licence in respect of a foreign fishinq vessel shall, in addition to any condition prescribed by the Director under section 26 of the Act, comply with the followinQ conditions: (a) no fishinq shall be undertaken in the fisheries waters except as authorized by the licence: (b) any chanqe in the information set out in the application form shall be notified to the licensing officer as soon as practicable and, in any case, not later than seven days from the date of the change; (c) no fish shall be trans-shipped frow. Qr onto the vessel while in the fisheries waters except with the permission of the licensing officer and in accordance with such conditions as he may specify; (d) the Master and each member of the crew of the vessel shall, while in the fisheries waters, comply with any directions qiven by an authorised officer, and in particular shall, on request by the authorised officer, (i) (ii) (iii) stop the vessel; permit an authorised officer to board the vessel and co operate with him in any inspection; or bring the vessel into port. (e) the Master of the vessel shall, while in the fisheries waters, take all reasonable measures and precautions to avoid causing damage to any local fishing operations including non commercial operations; (f) the vessel shall at all times, while in the fisheries waters, (i) (ii) (iii) fly the flag of its Flag state; display clearly the name of the vessel in large letters on the bows and stern of the vessel; and display indentification markings in accordance with Schedule VIII; (g) the Master of the vessel shall cause a loqbook to be maintained on the vessel on a daily basis in such form as the licensing officer may require for the purpose of recording the fishing operations of the vessel while within the fisheries waters; (h) the logbook maintained under parag~aph (q) shall be transmitted in its original and unaltered form to the licensing officer or to any other person or organisation designated by the licensing officer, (i) not later than 45 days after the completion of the voyage to which the logbook relates; or (ii) at any other time at the request of the licensing officer or of any authorised officer; (i) the Master of the vessel shall cause daily reports, using the Gambian national grid reporting system prescribed in Schedule V, to be made to the licensing officer or to such other person or organisation as the licensing officer Iuay designate containing the information set out in Schedule VI, at a time and through a radio frequency to be specified by the licensing officer, after consultations with the relevant authority; (j) the Master or owner of the vessel or his authorised Jocal representative shall notify the licensing officer or such other person or organisation as the licensing officer may designate of the estimated time of entry or exit of the vessel into or from any port in The Gambia at least 24 hours prior to such entry or exit; (k) the Master and each member of the crew of the vessel shall allow and assist any person designatec in writing by the licensing officer as an observer to (i) board the vessel for scientific, compliance, monitoring and other functions; (ii) embark or disembark at a place and time specified by the licensing officer; (iii) have full access to and use of all facilities and equipment on board the vessel which the observer may determine is necessary to carry out his duties, including, (aa) full access to the bridge, fish on board, and areas which may be used to hold, process, weigh and store fish: (bb) removing samples; (ee) full access to the vessel's records, its logs and documentation for the purpose of records inspection and copying; (dd) rea~onable access to navigation equipment, charts and radios: and (ee) other information relating to fishing; (iv) carry out all duties safely; (1) the Master or any crew member of the vessel shall not assaUlt, obstruct, resist, delay, refuse boarding to, intimidate or interfere with, an observer in the performance of his dut.ies, (m) the Master shall provide the observer while on board the vessel, without charge, with officer level accomodation, food and medical facilities; (n) the following costs of the obServer shall be met by the owner, Charterer or Agent, as the cast} may be: ( i) full travel costs from The Gambia to and froll the vessel; (ii) salary (to be paid in full for the period of validity of the licence,)· to the licensing Officer in a deposit account to be llaint6Lined by the Directol'; and (111) fUll 1nsurance coverage; (0) a~ leas~ 20 per cen~ of the crew on board .U8~ be Gaabian na~ion.l.; (p) the llas~er or any crew aellber of the vessel. shall not assault, obs~~ or in~i.ida~e.any GaJlbian crew Haber of ~h. v••••l! (q) the followlllC) costa of GaJlblan crew meabera shall be ae~ by the Owner, Cha~.reror Agent, 'as the case may be: (1) (ii) l11i) full travel costs from The Gallb1a to and fro. the vessel; salary; and full insurance coveraae. Local represoan tative \ ~ J Any records, l.oqbOOkS or modifications required to be maintained or made under Sub-Requlation (1), shall be maintained or made in English. 7., (1) Where a licence has been issued in respect of a foreign fishing vessel the Master, owner, or Charterer of the vessel shall appoint· a local representative who is authorized to act on behalf of the Kaster, OWner or Charterer of that vessel and who is able to accept responsibility, legal or otherwise, on behaltof the Master, OWner or Cha~erer for any action or requirement taken in respect Of that vessel. (2) The Minister may exempt from the requirement of Sub-Requlation (1) any foreign fishing vessel licensed to fish pursuant to a fisheries access agreement under section 22 of the Act. stowage of gear ( 3 ) For the purpose of sub regulation (1), "local representative" means a local company, partnership or other form of business enterprise which (a) is incorporated or registered under the laws of The Gambia; (b) is concerned in and actually carries out fishing activities: (c ) owns a landed propet:'ty in The Gambia with demonstrable fishing related investment on the property; and (d) has its principal place of business in The Gambia. 8. A foreign fishing vessel that is not licensed under the Act, or being licensed is in possession of fishing gear the mesh size of which is less than those prescribed under Schedule VII, shall stow its fishing gear in such manner as not to be readily available for fishing and in particular shall, (a) in the case of purse seiners, (i) lower the beam as far as possible so that the vessel cannot be used for fishing but so that the skiff is accessible for use in e~erg~ncy situations; (ii) tie the helicopter, if any, down; (iii) secure the launches; and (b) in the case of trawlers, disconnect all nets, trawl boards and weights from their towing or hauling wires, ropes or rigid frames and, either stow them below deck or securely lash them to some part of the superstructure of th~ vessel. PART III - LOCAL FISBING VESSEL LICENCE Application and renewal of application 9. (1) An application for a local fishing vessel licence shall be in writing in Form 1 of Schedule I. application for the local fishing vessel be in writing in Form 2 of Schedule T. (2) An renewal of a licence shall accordance with Licence form 10. A licence for a local fishing vessel shall be in the form set out in Schedule II. Fees 11. The fee payable for the issue or renewal of a licence in respect of a local fishing vessel is the amount set out in Schedule IV I and no prorata payment shall be accepted. Conditions for the issue of a licence 12. No licence in respect of a local fishing vessel shall be issued or renewed unless (a) . an apptLcatfon has been made in accordance with Regulation 9; (b) any information requested by the Minister or a licensing officer and relevant to the proposed fish ing operation has been provided in the manner requested; and (c) the fee prescribed under Regulation 11 has been paid. General conditions 13. The holder of a licence in respect of a local fishing vessel shall in addition to the conditions prescribed under section 17 of the Act, comply with the following general conditions: Area restrictions (a) any change in the information set out in the application form shall be notified to the licensing officer as soon as practicable and, in any case not later than seven days from the date of the change; (b) the vessel shall display the identification markings in accordance with the specifications set out in Schedule VIII; and (c) the vessel shall operate in accordance with the law relating to the safety of vessels. PART IV - CONSIRVATION MIASURBS 14. (1) The following restrictions shall apply in the areas indicated: (a) no vessel other than canoes shall fish within seven nautical miles of the low water mark, or with~n seven nautical miles from the most westerly uncovering rocks at Dijol Island; (b) vessels not more than 250 gross registered tonnage shall fish beyond seven nautical miles of the low water mark or from the most Westerly uncovering rocks at Bi jol Island; . (c) vessels abOve :;:50 gross registered tonnage shall not fish within twelve nautical miles of the low water mark or from the most Westerly uncovering rocks at Bijol Island; Gear restrictions (d) for the purpose of measurement, the distances referred to in this sUb-Regulation shall be measured in accordance with the provisions of Schedule IX. (2) still or moving photographic record shot from an aircraft authorized to carry out surveillance duties, of a vessel fishing within a restricted area, shall be admissible in evidence. ( 3 ) The photographs must be taken in the following manner: (a) one photograph showing the vessel alleged to be committing the offence; (b) one photograph showing the aircraft's Global positioning System: and (c) one photograph showing details of the vessel fishing, that is to say, the position of warps, booms rigged for fishing, trawl boards, nets, lines,gear being hauled and other similar details. (4) The photographs shall betaken in rapid sequence, indicating the date and time they were taken. 15. The following restrictions on the use of fishing gear shall apply in addition to any restrictions otherwise imposed: (a) (b) (e) no trawling shall be undertaken in the waters of the River Gambia: no gilln~ts shall be set in the waters of the River Gambia within two nautical miles of Dog Island and Fort Joes Island: no beach seines shall be used in the fisheries waters: and Definition of River Gambia Lobsters Fiah size Limitations (d) no fishing vessel shall have on board or use for fishing any net the mesh size of which is less than that indicated in Schedule VII. 16. For the purpose of these Regulations, the River Gambia includes all waters landward of a line drawn from Cape Point to Buniadu Point. 17 (1) No pers0n shall (a) catch or retain, or sell or expose for sale, or bUy or export or have in his possession a lobster that is carrying eggs or is undersized; or (b) remove the eggs from a lobster or have in his possession, sell or buy any such lobster from which the eggs have been removed. (2) For the purpose of this Regulation, "undersized" means having a carapace length of less than seventy-five millimetres measured from immediately behind the rostral horns to the maximum concavity of the rear edge of the carapace as illustrated in Schedule X. 18 (1) Ne Person shall catch or retain. se:l. process or be in ~ssession of any fish of an average weight or j. angth Which is .less than the fish weigM; or.length limitations set out in Schedule 'XI. ·(2) For the purpose of determining the average weight of shrimp underSub-Requlation (1) , samples of one kiloqramme of the shrimp shall be taken and the total count of shrimp shall not exceed s:.xty-five per kiloqramme. Application to operate aquaculture establishment Application to operate export fish processing establishment PART V AQUACULTURE. PROCESSING. EXPORT ANI> MARKETING OF FISH 19. (1) An application for a permit to operate an aquaculture establishment shall be in writing addressed to the Director and shall be accompanied by information on details contained in Schedule XII. (2) Where an application under SUb-Regulation (1) is approved, the applicant shall be issued with an aquaculture establishment permit in accordance with Schedule XIII. 20. (1) An application for a permit to operate an export fish processing establishment shall (a) be in writing addressed to the Director; (b) be accompanied by information on details contained in Schedule XIV; and (c) conform with the processing establishment certification requirements as provided in Schedule XV. Conditions of export fish processing establishment permit ( 2 ) Where an application under Sub-Regulation (1) is approved, the applicant shall be issued with an export fish processing establishment permit in accordance with Schedule XVI. 21. (1) Where a person is issued with a permit to operate an export fish processing establishment, he shall (a) maintain and operate the establishment in a sanitary manner: Labelling of products (b) establish and Jlaintain an effective system for "the quality control of the establishment; and (c) confora to qUality standards for specific fish and fishery prOducts and codes of practice that may be introduced. ( 2 ) An authorised offieer may conduct periodic inspections of an export fish p-rocessinq e1ltablis\u9.ent. ( 3 ) Where after an inspection it appears to an authorized officer that the provisions of Sub-Regulation - (1) nave not been co,.:p1.ied with f the authorized officer may, with the approval of the Director, order that exports of the products of the establishment and current production be suspended until such time that be is sat.~sfied that the' provisions are l:>eing or will be complied with. ( 4) The Director mav, Where an order under Sub-Regulation (3) is not complied with, direct the establisbment t.o be closed. 22. All frozen, canned or packaqed products of an export fish processinq establishment shall, before sale, be clearly labelled indicatinq (a) the name and nature of the product; (b) the list of inqredients; (e) the net contents; (d) the name and address of the manufacturer; (e) the country of oriqin; or pp tr on a f l w l w SCHEDULE I THE REPUBLIC OF THE GAMBIA FORM 1: APPLICATION FORM FOR A FISHING LICENCE I . APPLICANT 1. Name of Applicant (Trade Name) . 2. Business Registration No: , . 3. First name and surname of applicant: . . . . . .. .. .. .. .. .. .. .. .. . .. 4. D~te and place of birth: . 5. Occupation:. . . . 6. Address: . 7. No of employees '" Permanent . Temporary . II. VESSEL 1 . Name " Former name . 2 . Name of Master . 3. Country of Registration . Former country of Registration . 4. Registration No: Former registration No: . 5. Radio Call Sign call frequency . 6. Hull Materials ' . 7. Date of construction: Date Month Year . 8. Place of construction . 9. Length . 10. Width . 11 . Loaded draught . 12. Gross tonnage . 13. Displacement tonnage ~ . 14 Net tonnage . 15 . Main engine power . 16. Fuel capacity . 17. Period of licence requested (Maximum 12 months) . 18. Proposed conunencement date of fishing operations ..... 19. If previously licensed under the Act, (a) state the number of the last licence held . (b) specify any changes to information previously provided ................................................................................................ 20. Current Fishing licences held elsewhere: COUNTRY LICENCE NO PERIOD · .. ... . . · .. · .. . . . . . . . .. ...... · . .. .. .. .. . . . . . · .. .. .. ........ . . . .. ........ .. ........ · . . . . . . . . . · .. · . . . . . . . . . .. .................. . . .. .. .. .. .. .. . . . .. -.. · .. .. .......... .. .. " .................... II. LIST OF NAVIGATION, SOUNDING AND TRANSMISSION INSTRUMENTS 1. Radar s. Sonar 8. VHF radio Netsonde2. 3. GPS/Satellite 6. navigation systems Automatic pilot 7. Scanmar 9. HF, BLU radio 10. Telex 4. Route plotter 11. Other (Please specify): .~ . IV CONSERVATION 1. Packed in ice 2. Ice and refrigeration 3. Freezing in brine 4. Plate Fr~ezing 5. Refrigerated sea water 6. Total refrigerating power: : . 7. 8. Number of fish holds: Fish hold capacity: V. TYPE OF FISHING A. Inshore Demersal Shriml' Fish and cephalopod Type of fishing Fish Shrimps gear: Longline fishing 1. Length of trawl: Headline Mesh size in the body: . Mesh size in the wings ; . Mesh size in the cod end . 2. Length of line: Number of hooks: . Number of lines: B. !Jeep - sea Demersal Shrimp Fish Size of hooks: . Type of fishing gear: Shrimp Long line fishing Fish 1. Length of trawl: Headline . Mesh size in the body . Mesh size in the wings . Mesh size in the cod end . 2. Length of line Numoer of hooks . Number of lines Size of hooks . C. Inshor~ Pelagic palagic trawler Seiner 1. Length ~f trawl: Headline Mesh size in the body . Mesh size in the wings . Mesh size in the cod end . 2. Length of seine: Depth of seine . Mesh size ........ . • · .. · ···#410 . D. Deep se~ pelagic~ (tuna) Type of fishing gear: Seine Pole and line 1. Length of seine Depth of seine ...•.• Meshsize . 2. NUrnbe~ Of poles and lines . Length of lines Nuttlber of hooks "'" Size of hooks . 2. Number of Pots material . Length (base diameter) Width (upper diameter) Diamet:er of openings ..... method of co-ver .....• mesh (cover) . 1. Address .....................................•....... 2 . permi t No . 3. Activities . Domestic wholesale fish trade Retail Export 4. Description of processing and conservation plant: .. 5 . No. of employees: . Gambians Foreigners: . Permanent Temporary . DECLARATION I declare that the information contained herein is correct and true to the best of my knowledge and I understand that I am required to report any change in the information contained in this form to the licensing officer within 7 days of the change. Signature of Applicant Specify whether owner, charterer or agent . NOTE: ANY LICENCE ISSUED ON THE BASIS OF ~IS APPLICATION FORM IS LIABLE TO CANCELLATION IF Ah-Y OF THE INFORMATION GIVEN IN THIS APPLICATION FORM IS INCORRECT. FORM 2: APPLICATION FOR THE RENEWAL OF A FISHING LICENCE I wish to apply to renew the licence issued in respect of the undermentioned vessel: I. APPLICANT 1. Name of Applicant (Trade Name) . 2. Business Registration No: . 3. First name and surname of applicant . 4. Address !I. VESSEL 1. Name . 2. Country of Registration . 3. Registration No: 4. Radio Call Sign . 5. Name of Master . 6 . GRT. . . . . . . . . . . . . . . . . . . . . . . .. 7. HP . III. TYPE OF FISHING . IV. PREVIOUS LICENCE 1. No: of most recent licence held . 2. Valid From: / /19 To: / /19 . DECLARATION I declare that the information, contained herein is correct and true to the best of my know~edge and that all other information contained in my' previous application remain unchanged. I understand that I am required to report any change in the information contained in this form to the licensing officer within seven days of the change. Signature of Applicant . Specify whether owner, charterer or agent . NOTE: ANY LICENCE ISSUED ON THE BASIS OF THIS APPLICATION FORM IS LIABLE TO CANCELLATION IF ANY OF THE INFORMATION GIVEN IN THIS APPLICATION FORM IS INCORRECT. SCHEDULE II THE REPUBLIC OF THE GAMBIA FISHING VESSEL LICENCE 1 . APPLICANT ISSUED TO ~ ADDRESS SPECIFY WHETHER OWNER, 2. VESSEL CHARTERER OR AGENT FREQUENCY NAME --'-------- ---------------COUNTRY OF REGISTRATION REGISTRATION NO: RADIO CALL SIGN ENGINE HORSEPOWER 3 . OPERATIONS AUTHORIZED (a) FISHING (i) (ii) (iii) TRAWLING SHRIMP PELAGIC FISH ~ CEPHALOPODS PURSE SEINING TUNA SMALL PELAGICS OTHER (SPECIFY) (b) TO LOAD UNLOAD OR TRANS-SHIP FISH OR SUPPLIES 4. CONDITIONS MINIMUM MESH SIZE AUTHORIZED ZONE LIMIT TARGET SPEC·-=I-=E-::"S AUTHORIZED LANDING PLACE (S) SPECIAL CONDITIONS T9 PERIOD OF VALIDITY: FROM DATE OF ISSUE FEES PAID DIRECTOR OF FISHERIES THE VESSEL, DETAILS OF WHICH APPEAR ABOVE, :IS HEREBY AlJ'1':&ORIZED TO DO SUCH OF THE ABOVE, SUBJECT TO TBEROLDER COMPLYING ARD ENSURING THAT THE VESSEL IS USED IN COHP'ORJ!lITY WITH TO PROVISIONS OF THE FISHERIES ACT, ,1991 AND THE. FISHERIES REGULATIONS, 1995. SCBED1JLB III FORBIGN- FISBDlG VESSEL LICENCE FEES D500 per'GRT P~r Annum D600 n· n n. " D750 .. " " " D300 " " " "3 SEINERS/PELAGIC'-TRAWLERS (forsmall.pelag1cs) 1. • TRAWLERS (FOR FIS~ AJU) CEPDLOPODS} with engine capac~ty of: (a)· less than 400 H.P (b) 400'H.P. or More 2 SHRIMP TRAWLERS PROCESSING/STORAGEVBSSEL~ D200 ,. " " 5. TUNA VESSELS DSOO. per tonne of. Tuna caught in the Fisheries waters' (a). FOR ·PURSS·,SlUNqS A lUmp sum'ot D25,OOO per annuni'(equivalent to'il catch of 50 tonnes of~a per yt:ar) 'prior 'to 'licensingof the vessel~ (b).~ POR LONGLI~S ,Atw . POLE AND-LINE. VESSELS A.lump SUlp. o~ -m0, 00o- per: annum (equivalent to a- catdl 6f : 20 . tonne's of ," Tuna ."per yeart.prio~.~O,licensing.of the.vesSel. If the quant-ity of Tuila."-eaughtw1.J;;~J.P~ yeareJ!Ctleas. cne..1IQ.nl.tIlUlIl quantity 'Paid' for, ·ellen-· 'additiC?nal. paytnent- f<#, the difference willc-b.e ~~QmPutedby.the.'Director and· -P3yablj! 1)?-'tl1e :l,icensee to t;he ..;"Ac¢ouneCint General ent shall not be setset SCHEDULE V '!'HE GAMBIA: NATIONAL GRID REPORTING SYSTEM. + 11I----.. --t----+---I---~. 1 2 IDEMTIFY SQUARE WITH VERTICAL AXIS LB'l'TERS p~, 'l'IJEJf HORIZOHTAL AXIS LE'l"rBRS: VIZ ZAAA. ZAAA 4 :) IIISHORE SQUARES HAY BE DIV:IDED Df.l'O 4 SHAt.J.Jm. UNITS ¥OR. ~CCt.11lATE tmPO~lNG IIW: ZAAA1 HE: ZAAA2 SE: ZAAA3 SW: ZAAA4 SCHEDULE VI DAILY CATCH REPORT FORM: EXPLANATION. A Daily Catch Report Form is attached overleaf, and is in the format which the fishing vessel will use to make its daily radio report. THE PROCEDURE WILL BE AS FOLLOWS: Radio will be tuned to the Fisheries (MCS UNIT) frequency (2555.0). Vessels calling will call as instructed by saying "FISHERY CONTROL, FISHERY CONTROL, THIS IS (CALLSIGN), I WISH TO SEND MY DAILY CATCH REPORT." They will then read as follows: ALPHA. 6KMA (Where 6KMA is the CALLSIGN) . BRAVO. DATE CHARLIE. FISHING (The Date will be that of the day before the report, that is the last full day of fishing) . (Yes or No) . DELTA. ECHO. FOXTROT GOLF HOTEL. INDIA. JULIET. KILO. LIMA. MIKE. GRID SQUARE POSITION AT MIDNIGHT, (that is, at the end of the fishing day in the report) . GRID POSITION AT MIDDAY, ·(that is, in the middle of the fishing day) . ~IME SPENT FISHING ON THE FISHING DAY BEING REPORTED. DATE AND TINE OF REPORT, (that is, on the date the report is being made) . GRID SQUARE THE VESSEL IS IN AT THE TIME THE REPORT IS BEING MADE. TOTAL SHRIMPS CAUGHT (IN KGS:,). TOTAL SOLEFISH CAUGHT (IN KGS.). TOTAL OTHER DEMERSALS CAUGHT (IN KGS.). TOTAL CUTTLEFISH CAUGHT (IN KGS.) . TOTAL OCTOPUS CAUGHT (IN KGS.) NOVEMBER. TOTAL SQUID CAUGHT (IN KGS.) OSCAR. PAPA. QUEBEC. TOTAL SMALL PELAGICS CAUGHT (~N KGS.) . TOTAL TUNA CAUGHT (IN KGS.) . TOTAL OTHERS (IN KGS.). DAILY CATCH REPORT FORM CALL SIGN A DATE B FISHING yiN C GRID POSITION D MIDNIGHT GRID POSITION E MIDDAY TIME SPENT F FISHING DATE & TIME OF G REPORT GRID AT TIME OF H REPORT TOTAL SHRIMPS I (KGS) TOTAL SOLEFISH J (KGS) TOTAL OTHER K DEMERSALS (KGS) .~ TOTAL L CUTTLEFISH (KGS) TOTAL OCTOPUS M (KGS) TOTAL SQUID N (KGS) TOTAL SMALL 0 PELAGICS (KGS) TOTAL TUNA P (KGS) OTHERS (KGS) Q TOTAL (KGS) R SCHEDULE VII MINIMUH MESH SIZES FOR FISHING NETS (STRETCHED MESH) 1. INDUSTRIAL TRAWLERS A. COASTAL (i) Demersal fishes 70 rom (ii) Pelagic 40 rom (iii) Shrimps 50 rom B. DEEP SEA (i) Demersal fishes and - 70 rom Cephalopods (ii) Shri.mps 40 rom 2. TUNA (i) Seine nets 140 nun (ii) - Gill nets 60 nun 3. STOW NETS 2S rom 4. PURSE SEINERS (i) Consumption 40 rom (ii) Bait 14 nun semmULE VIII SPECIFICATIONS FOR THE JIAlUtIHG OF FISHING VESSELS 1 . CONTENT OF IDENTIFICATION.MARltS (a) Any vessel that has been assigned an International Teleconununication Union Radio Call Sign shall display that Radio Call Sign as its identification mark. (b) Any vessel that has not been assigned an International Teleconununication Union Radio Call Sign, other than a vessel referred to in paragraph l.(c) of this schedule, shall display an identification mark consisting of the characters allocated by the International Telecommunication· Union to the flag state of the vessel, followed by a hyphen and the licence or registration number assigned to that vessel by its flag state. (C) Any vessel that has not been assigned an International Telecommunication Union Radio Call Sign, but is normally carried on board another vessel for use in fishing operations shall display the identification mark assigned to that other vessel. 2. LOCATION OF MARKING (a) IdentifiGation.~arks,snaIl be prominently displayed, as shown in annex tb) to this Schedule, (i) on the vessel's port and starboard side or superstructure , high above the waterline, but not on the flare of the bow or on the stern, in such a way as to be clearly visible both from the sea and from the air; and (ii) for vessels other than undecked vessels, on a horizontal surface of the vessel, athwartships, with the top of the letters and numbers towards the bow of the vessel, and where an awning or other temporary cover is placed so as to obscure the marking, the awning or other cover shall bear the same identification mark. (b) Identification marks shall be so placed that they (i) are not obscured at any time by fishing gear whether stowed or in use; (ii) are clear of flow from scuppers or overboard discharges and areas that might be prone to damage or discolouration occurring during or as a result of catching operations; and (iii)do not extend below the waterline. 3. TECHNICAL SPECIFICATIONS (a) Block lettering and numbering throughout. shall be used (b) The width of the letters and numbers shall be in proportion to the height asset out in annex (a) to this Schedule. (c) The height of the letters and numbers shall be in proportion. to the size of the vessel in accordance with the ollowing .criteria: (i) for Ldent.Lf Lcat.Lon marks on the side or superstructure of the vessel: of between adjacent I II 1 I J ANNEX (a) . -~ ---- . -.......-".-: T OSCAR. PAPA. QUEBEC. TOTAL SMALL PELAGICS CAUGHT (l.~ l\.l,;zO;).'. TOTAL TUNA CAUGHT (IN KGS.) . TOTAL OTHERS (IN KGS.) . I-H-I-I-I~~ +-1f-+-+-1- --1 1-1-+-1---1--1 -..--t- - ---. -1-1-1--+--+-l-4 : lLL I j~;I-! ! i.-l ; oj ,-I I -~ ~, ~ I ' '-'1 =i-J I '--~ r I ! , 1 I; i I. : 'n-r r ;" -----:-,' -~~,!--;--·.-J~'--'·'l--'-:,,-,, .'.--j:-+-h---;":- -:--,-,- , ' "-, -Hi -" ,; , .'~ L§ , I l =--=~ ANNEX (b) VESSEL IDENTIFICATION "By RADIO CALLSIGN. , ... ~ ....~ ....,~GI ·~"'T<:aM.'-T 6e. .'5t~. SCHEDULE IX 7 ARD 12 NA'DTICAL HiLES INSHORE ZONES \ c· ./ ~..~..• ",......... .50" , , e 7·· '.I D / ., r t .-10' 10'-----+----........---I~--+ - :" to--"+ 2O'------l~----o\ -+ T --'\ --~ . A. u· 35•• 1.· 43. fta. 13- 2~." ·1"'- ~... til c. u· 21•• 1.· ·S~. .,. 1). U· 1'.211 I......'1'.. .. I. 13· 2.... 1'-··.51. .. w. U- 21•• ~.- :Sl. 3. G. u- 04.e- 1'- ·Sl. .,. SCHEDULE X ILLUSTRATION OF A LlbSTER FOR THE PURPOSE OF DETERMINING WHETHER IT IS UNDERSIZED 1 t cAM 1M C.e L.eH<tTH ... i'TOTALt...EiNClTk TAl L.. ~cm~ i 1.} SCHEDULE XI FISH WEIGHT/LENGTH LIMITATIONS S3.::::dinella Lobsters Shrimps Oysters 12 em 75 mm 65 pieces per kilograrnme 60 mm SCHEDULE XII REQUIREMENTS ON ASSESSMENT OF AQUACULTURE PROJECTS 1. SITE (a) Sources of water (b) Water quality (c) Topography (d) Soil Texture and composition (e) Other potentials of available land CULTURE METHODS (a) Species to be cultured (b) Origin - if foreign, biology of species (c) Seed availability (d) Pond type (e) Dimensions etc (f) Other technologies 3 . MANAGEMENT (a) Feed and type (b) Origin of feed 4. HARVESTING (a) Methods of harvesting (b) Quality assurance (e) Market and marketing 5. HATCHERY (a) Treatment facilities for hatchery (b) Effluent discharge (c) Discharge treatment (d) Environmental protection (e) Any other relevant information 6: MANAGEMENT STAFF AND THEIR CURRICULUM VITAE 7 . FINANCIAL APPRAISAL SCBEDULZ XIII THE REPUBLIC OF THE GAMBIA AQUACUL'I"'O'RE ESTABLISHMENT PERMIT PERMIT NO: . (Full name) of . (Address) is hereby authorized to set up and operate the Aquae:..:':' :::::::-5 Establishment described below: (a) Name of Business . (b) Location of Establishment . (c) Species to be cul tured . (d) Species conditions . (e) (f) Period of validity from Date of issue Day/month 19 .... to ..... 19 .... Year Day/month Year (g) Fees paid D . Signature of Licensing Officer This Permit is granted subject to compliance with the Fisheri~s Act, 1991 and the Fisheries Regu' ,:;.t~.ons, 1995. SCHEDULE XIV INFORMATION REQUIRED BY INVESTORS INTENDING TO SET UP EXPORT FISH PROCESSING ESTABLISHMENTS A detailed feasibility study must be submitted covering the under-mentioned areas as well as showing the financial viability of the project. 1. Loc~tion The location of the plant, environmental factors. 2. SOURCES OF FISH SUPPLIES 3. FISH PROCESSING taking into account (i) (ii) (iii) (iv) (v) (vi) Processing, Products Rooming programme and capacity Layout and processing equipment Packing materials Transport equipment Hygiene and control 4. ~UALITY MANAGEMENT PROGRAMME 5. CIVIL ENGINEERING ( i) Plant Construction (a) Air vents (b) Slope and gradients (c) Drainage facilities (0.) Ventilation (ii) Finishing Materials Materials used for: (a) Internal walls (b) Ceilings (c) Work surfaces (d) Doors 6. MECF~NICAL ENGINEERING (i) (ii) (iii) (iv) Plumbering installations, water and sea~age Workshop Refrigeration installations SpF.lre parts 7. ELECTRICAL INSTALLATIONS Lighting, etc. 8. FINANCIAL ANALYSIS 9. PLANS (i) General layout of site showing positioning of offices, toilet facilities, showers, staff amenities, etc. (ii) Processing plant - product flow diagran~e. 10. MANAGEMENT STAFF AND THEIR CURRICULUM VITAE. SCHEDULE XV FISH PROCESSING ESTABLISHMENT CERTIFICATION REQUIREMENTS SECTION 1 - INTRODUCTION. The purpose of this Schedule, is to ensure that fish handling and storage pract i ces in establishments are of high and uniform standard consistent with recognised good manufacturing practices. To achieve these goals, it is essential that the design, construction and facilities of establishments, equipment and utensils utilised, hygiene and· hygienic operating practices, fully comply with the requirements of this Schedule. Only those establishments that conform with the minimum requirements, will be certified and granted an operating permit. SECTION 2 - DEFINITIONS. ~or the purposes of this shall apply: Schedule, the following definitions "batch" means a quantity of fishery products under practically identical circumstances; obtained "chilling" means the process of cooling fishery products to a temperature approaching that of melting ice; "consignment" means the quantity of fishery products bound for one or more customers in the country of destination and conveyed by one means of transport; "establishment" means any premises where fishery products are prepared, processed, chilled, frozen, packaged or stored. Auction and wholesale markets in which only display and sale by wholesale takes place are not deemed to be establishments; "fishery products" means all seawater or freshwater animals or part thereof, including their roes but excluding aquatic mammals and frogs; "fresh products" means any fishery product whether whole or prepared, including products packaged under vacuum or modified atmosphere, which have not undergone any treatment to ensure preservation other th~n chilling; "frozen products" means any fishery product which has undergone a freezing process to reach a core temperature of -18 0 C or lower after temperature stabilisation; "means of transport" means those parts set aside for goods in automobile vehicles, rail vehicles and aircraft, the holds of vessels and containers for transport by land, sea or air; "packaging" means the p?-=,ocedure of protecting fishery products by a wrapper, a container or any other suitable device; "prepared products" means any fishery product which has uIJ.der gone an operation affecting its anatomical wholeness, such as gutting, heading, slicing, filleting, etc; "processed products" means any fishery product which has under gone a chemical or. physical process such, as the heating, smoking; salting, dehydration or marinating, etc., of chilled or frozen products, whether or not associated with other food stuffs, .ox a combination of these various processes; SECTION 3 - ESTABLISHMENT: DESIGN AND FACILITIES. (a) LOCATION. Establishments should be located in areas which are free from objectionable odours, smoke, bushes, swamps, dust or other contaminants and are not subject to flooding. Roadways serving the establishment, which are within its boundaries should have a hard paved surface suitable for wheeled traffic. There should be adequate drainage, and provision should be made to allow for cleaning. (b) BUILDING AND FACILITIES (i) Buildings and facilities should be of sound construction and maintained in good repair. (ii) Working areas should be of sufficient size for work to be carried out under hygienic conditions by means of a regulated flow in the process from the arrival of the raw material at the establishment to the finished product. Their design and layout shall be such as to preclude contamina tion of the products and keep ~lite separate, by partition, location or other effective means, those operations which may cause cross-contamination. (iii) In areas where products prepared andprocess~d, are handled, (aa) the floors should be waterproof, non-absorbent, non slip dud easy to clean and disinfect. Floors should slope sufficiently. for liquid to drain to trapped outlets; . (bb) the walls should have smooth surfaces which are easy to clean, durable, imperme~bleand should be light coloured. Where appropriate, angles between walls, between walls and floors and between walls and ceilings should be sealed and coved to facilitate cleaning; (ce) the ceilings should be easy to clean and light-coloured; (dd) the doors should be made of durable materials which are easy to clean and where appropriate, self-closing and close fitting; and (ee) the windows and other openings should be constructed so as to avoid accumulation of dirt and those which open should be fitted with screens. Screens should be easily movable for cleaning ~nd kept in good repair. Window sills, if present, should be sloped to prevent them being used as shelves; (iv) Living quarters, toilets and areas where animals are kept should be -completely separated from and should not open directly on to food handling areas. v) Establishments should be designed so that access into them can be controlled. (vi) The use of material which cannot be adequately cleaned and disinfected, such as wood, should be avoided, unless its use would clearly not be a source of contamination. (vii) Estab~ishments keeping live animals such as crustaceans and fish, must have appropriate fittings ensuring the best survival conditions provided with wate~ of a quality\such thar no harmful organ~sms or substances are transferred to the animals. (c) SANITARY FACILITIES. (i) WATER SUPPLY. Adequate supplies of potable water, under adequate,~ressure, should be available for washing of fish, cleaning purposes and personal hygiene. Water storage tanks should be covered to prevent risk of contamination. However, by way of exception, a supply of non-drinking water is permissible for the production of steam, fire fighting and the cooling of refrigeration equipment, provided that the pipes used for-the purpose preclude the use of such water for other purposes and present no risk of contamination of the products. Non-drinking water pipes must be clearly distinguished from those used for potable water. Ice should be made from potable water and should be manufactured, handled and stored so as to protect it from contamination. It is desirable that establishments have their own ice production facilities. (ii) WASHING FACILITIES FOR FOOD AND EQUIPMENT. A suitable number of suitable sinks or washing tanks, properly connected to the drainage system, should be installed for the washing of food and equipment. They should be made of corrosion-resistant materials, easy to clean and disinfect. All sinks and similar washing facilities must be provided with adequate piped supply of potable water (iii) HAND WASHING FACILITIES. Adequate washbasins, connected to the drainage system and supplied with piped supplies of potable water, should be provided, to enable high standards of personal hygiene to be secured. Where appropriate, facilities for hand disinfection should also be provided. Taps of the non-hand operable type are desirable. There should be adequate and suitable hygienic means of drying hands after washing. (iv) CHANGING FACILITIES AND TOILETS. Adequate, suitable and conveniently located changing facilities and toilets (with flush lavatories) should be provided in all establishments. These areas should have smooth, waterproof, washable walls an0 floors. They should be well lit and ventilated and must not open directly to food handling areas. Hand washing facilities, with a suitable hand-cleaning prepara tion and with suitable hygienic means for drying hands should be provided adjacent to toilets. (v) EFFLUENT AND WASTE DXSPOSAL. Establishments should have an efficient effluent and waste disposal system which should at all times be ma~nC~ned in good order and repair. (vi) LIGHTING. Adequate natural or artificial (pr2ferably fluorescent) lighr.ing should bp. provided thrOl:ghout thp. p.stablishmp.nt: Wherever possible, light fitments should be flush fi~ting and fitted with protective covers to prevent contamination of the products in case of breakage. (vii) VENTILATION. Adequate ventilation should be provided to prevent excessive heat, steam condensation and dust and to remove contaminated air. The ambient temperature within areas where fish are prepared and processed must not be above 18 degrees Celsius. (viii) DISINFECTION FACILITIES. Adequate facilities for cleaning and disinfecting establish ~ents, working implements and equipment should be provided. (d) EQUIPMENT AND UTENSILS. (i) MATERIALS All instruments, wor x i.nq equi.pmerit; and u.tEin::;ils..~u<;:l:! as. cutting tables, containers, conveyor belts and knives, should be made of corrosion-resistant materials that are easy to clean and disinfect. (ii) CONTAINERS FOR INEDIBLE MATERIALS AND WASTE. Containers for inedible materials and waste should be leak proof, constructed of metal or o.ther suitable impervious material which should be easy to clean or disposable and able to close securely. They shou~d be identified and must not be used for edlble products. 8clid waste disposal should be undertaken daily, the waste ma:erials transported away from the establishment and dumped in apI:roved dumping sites. (iii) REFRIGERATED SPACES. All refrigerated spaces should be equipped with temperature measurement or recording devices. SECTION 4 - HYGIENE REQUIREMENTS FOR ESTABLISHMENTS. (a) MAINTQANCE. The buildings, equipment~ utensils and all other physical facilities of the establishment, including drains, should be kept in a satisfactory state of cleanliness and repair, so that they do not constitute a source of contamination for the products~ (b) PEST CONTROL. pest control found in the systematically treatment with be undertaken by and ccmpetent All establishments must maintain a regular schedule. Rodents, insects and any other 'vermin establishment or en equipment, must be exterminated. Control measures involving chemical, physical or biological agents must or under direct supervision of qualified personnel. All chemical, physical and biological agents must be stored in premises or cupboards which can be locked- Their use must not present any risk of contamination of the products. ( c) EXCLUSJ;ON OF DOMJ~STIC ANIMALS. Animals that are uncont::olled or that could be a hazard to health should be excluded from establishments. (d) BY-PRODUCTS. By-products should be stored in such a manner as to avoid contamination of food. They should be removed from the working areas as often as necessary and at least daily. (e) CLEANING AND DISINFECTION. All equipment and utensils should be cleaned as frequently as necessary and disinfected whenever circumstances demand. Adequate precautions must however be taken to prevent food from being contaminated. Either immediately after cessation of work for the day, or at such other time as may be appropriate, floors, including drains, walls of food handling areas, etc. should be thoroughly cleaned and disinfected. their theirtheir of Hands should always be washed a) on entering a food room; (b) after visiting the toilet; (c) after handling raw food or associated utensils, equipment etc. ; (d) after handling refuse or food waste; (e) after eating or smoking; (f) after blowing the nose or combing the hair. Notices requiring HAND WASHING should be displayed at all relevant places. (f) NO WEARING OF JEWELLERY. Food handlers rings, broaches food handling should not wear watches, earrings, jewelled or any other form of jewellery when engaged in (g) NO SMOKING, SPITTING, EATING AND DRINKING. Smoking, spitting, eating and drinking are prohibited in fish handling and storage areas. Establishments should display at prominent positions, signs prohibiting smoking, spitting, eating and drinking. (g) VISITORS. precautlons should be taken to prevent visitors to food handling areas from contaminating food. All visitors should wear protective clothing and observe the provisions of sections 4 (g) and 5 (b), (c), (f ) and (g) SECTION 6 - ESTABLISHMENT - HYGIENIC PROCESSING REQUIREMENTS. (a) RAW MATERIAL REQUIREMENTS. No fish that is tainted, decomposed or unwholesome should be accepted by establishments. Other input materials, other than fish, must also be of the highest quality. Only clean, sound fish and raw materials or ingredients should be used in f~rther processing. (b) cold stores which have the capacity to maintain temperature at -25 degree Celsius or less (ii) Freezing equipment and cold stores must have temperature recording devices fitted in (ii) Freezing equipment and cold stores must have temperature recording devices fitted in a place where it can easily be read. Temperature readings must be taken at regular intervals and records kept of the readings. (iii) Fresh products to be frozen must comply with the requirements of section 6(b)(iii) Fresh products to be frozen must comply with the requirements of section 6(b) (D) THAWING OF PRODUCTS (I) Fishery products must be thawed under hygienic conditions; their contamination must be avoided and there must be adequate drainage of any melt water producedand there must be adequate drainage of any melt water produced During thawing, the temperature of the products must not increase excessively. (ii) After thawing, further processing must be carried out without delay. (e) USE OF WATER As a general principle. only potable water should be used in food handling. Adequate potable water must be available at all times and where necessary, reserve water storage tanks should be installed. (f) PACKAGING (i) All packaging materials and products liable to come into contact with fishery products must comply with all the rules of hygi~ne and in particular, (aa) they must not be such as to impair the organoleptic characteristics of the fishery products,· (bb) they must not be capable of transmitting to the fishery products, substances harmfuL to human beingsj and (ec) they must be strong enough to protect the fishery products adequately. (ii) With the exception of certain containers made of impervious, smooth and corrosion-resistant material which are easy to clean and disinfect, and which may be re-used after cleaning and disinfecting, packaging materials may not be reused. (iii) Packaging must be carried out under satisfactory conditions of hygiene to preclude contamination of tpe products. (iv) Unused packages should be stored in a clean, dry dust free environment. (g) LABELLING. All packages shall be properly labelled and shall contain the information required unde~ Regulation 21(1) . • SICTIOB 7 - STOIAQI AND DM'SPQlT (a) Fishery products must, Quring storage and transport, be kept at the temperatures laid down in this Schedule and in .parficular, (i) fresh or thawed fishery products and cooked and chilled crustacean and molluscan shellfish products must be kept at 0 degree Celsius to 4 degree Celsius; (ii) frozen fishery products must be kept at an even temperature of -18 degree Celsius or less in all parts o:E the product, allowing for the possibility of brief upward fluctuations of not more than 3 degree Celsius during transportation. (b) Products should not· be stored or transported with other products which may contami:1ate them or effect their hygiene, unless they are packaged in such a way as to provide satisfactory protection. ~ (cl Vehicles used for transportation of fishery products must ~e constructed and equipped in such a way that the temperatures laid down in this Schedule can be maintained throughout the 'period of transportation. If ice is used to chill the products, adequate drainage must be provided in order to ensure that water from the melted ice does not stay in contact with the pruducts. The inside surfaces of the means of transport must be finished in such a way that they do not adversely affect the fishery products. They must be smooth and easy to clean and disinfect. SECTION 8 - QUALITY MANAG$MENT PROGRAMME (a) PREPARATION OF QUALITY MANAGEMENT PR.OGRADE All establishments are to prepare and submit to the Director for approval, a Quality Management Programme (QMP) (based on the Hazard Analysis Critical Control Point (HACCP) principles) on the basis of the man~facturing processes used. The QMP suou.Ld enable each establishment to monitor its own compliance with the Regulations and ensure that any problems • will be quickly identified and dealt with. Cb} CRITICAL CONTROL POINTS In submitting its QMP for approval, each establishment shall identify its "critical control points" on the basis of the manufacturing processes used, and (i) (ii) (iii) they must also establish and implement methods for monitoring and checking such critical control points; for every batch of fish and fishery products, checks must be made at eaGh critical control point. Samples must be taken for analysis, to a laboratory approved by the Director for the purpose of checking cleaning and disinfection methods and for the purpose of checking compliance with these Regulations; simple records of these checks should be kept for review by Authorised Officers. These records should show any problems that have been identified and how they have been dealt with. The ~rocedure to be used for remedial action if a problem is found, must be written down, and responsibility for such action assigned as part of the QMP. The programme must also show how all necessary instruction will be communicated to the staff. (c) AREAS OF APPLICATION The QMP should apply to the four areas of fish processing, namely, (i) (ii) (iii) (iv) SECTION 9 personnel; input materials; production conditions; and products. HEALTH CONTROL AND MONITORING OF PRODUCTION CONDITIONS (a) G5:NE:RAL MONITORING Authorised Officers will check and monitor establishments in order to establish whether the requirements of this Schedule are being complied with, and in particular, (i) inspections will be made at regular establishments to check intervals of (aa) whether the conditions for approval are being fulfilled (.b) whether £ishery products are being handled correctly; (cc) the cleanliness of the premises, Iacilities and eTlipment and staff hygiene; and (dd) whether the packages are properly labelled; and (ii) a check will be conducted on storage and transport facilities and their conditions. (b) SPECIAL CHECKS (i) ORGANOLEPTIC CHECKS Each batch of fishery products shall be inspected at the time of landing or before first sale to check whether they are fit for human consumption. This inspection comprises an organoleptic check carried out by sampling. If the organoleptic examination shows that the fishery products are not fit for human consumption, they shall not be put on the market or processed any further for human consumption. (ii) PARASITE CHECKS Before they are released for sale or human consumption, fish and fishery products must be subjected to a visual inspection, by way of sample, for the purpose of detecting any parasites that are visible. Fish or parts of fish which are obviously infested with parasites, and which are removed, Inust not be placed on the market for human consumption. (iii) CHEMICAL CHECKS (aa) Samples shall be taken and subjected to laboratory analysis for the control of Total Volatile Basic Nitrogen (TVB-N) and Trimenthylamine-Nitrogen (oTMA-N). (bb ) Fishery products shall not contain in their edible parts contaminants present in the aquatic environment such as heavy metals and organochlorinated substances at Such a level that the calculated dietary intake exceeds the acceptable daily or weekly intake for humans. (cc) The methods of analysis to be used to check the chemical parameters as well as the sampling plans must conform with recognised international methods. The acceptable levels for the chemical parameters must at least be equivalent to the internationally recognised levels. (iv) MICROBIOLOGICAL ANALYSIS (aa) Fish samples must be taken and subjected to microbio logical analysis for bacteria. (bb) Equipment and work surfaces must be regularly tested to ensure the absence of viable bacteria and faecal indicators. (cc) Water used in the establishment in direct contact with fish and fishery products must be monitored regularly. (dd) The methods of analysis to be used to check the microbiological parameters as well as the sampling plans must conform with recognised international methods. The acceptable levels for the micropiological parameters must at least be equivalent to the internationally recognised levels. SCHEDULE XVI THE REPUBLIe OF THE GAMBIA EXPORT FISH PROCESSING ESTABLISHMENT PERMIT PERMIT NO: (Address)(Full Name) --;-=--=-=---:-:: ......,.... 01: --;-=-=--=-- -:- is hereby authorized to set up and operate the Export Fish Processing Establishment described below: 1. Name of Business ~ ~. Location of ~scac~ishment 3. Number of Establishment (GAM/FPE/ /. 4. Operations Authorized: (1) Fresh Fish Processing/Production (2) Lobster - Live lTalue Added (3) Freezing and Cold Storage of (a) Shrimps - Whole Value Added • (b) Fish - Whole Fillets (c) Cephalopods (4 ) Others 4. SpecialConditions ~ 5. Period of Validity - From To 6. Date of Issue .....;.. 7 . Fees Paid D Signature of Licensing Officer This permit is granted subject to compliance with the Fisheries ~z,:e:t:~1991 and the Fisheries Regulations, 1995. SCii&DU~ XVII Ul'LICATIc:. TO DltOItT PIIB OR FIIB .aoDUCrS ftc. 'filii QUlBD. To: Director Fisheries Department Banjul I " ' . Name of .•......... . Address wish to apply for permission to export tromTne ~amD1a by ' '.' . . . . . .. to . Name of ship!flight!transportCountry ·of destination the type and quantities of fish/fish products liste~ below. Fish No. of Total FOB Value per product bags/ weight Kilogramme type packages .. Collection site(s) : Comment by approving officer Dated this day of Signature of Applicant SCHEDULE XVII I THE REPUBLIC OF THE GAMBIA FISH AND FISH PRODUCTS EXPORT PERMIT PERMIT NO Mr/Mrs/Miss ., 0 •••••••• ·0 0 • 0 • " of 0 0 0 0 0 • 0 0 0 0 0 0 •• 0 •• 0 •••• , •••• Address Is hereby authorised to export from The Gambia fish/fish products described hereunder in accordance wrth the Fisheries Act, 1991 and the Fisheries Regulations, 1995 TYPES OF FISH SPECIES/FISH PRODUCTS: This permit is valid from .. '" L9 Day/month Year to .0.00. 19 .,. Day/month Year Director of Fisheries DATED THIS 30TH DAY 6F MAY, 1995 MUSA MBENGA Minister of Agriculture and Natural Resources