Fisheries (Fish and Fish Products) Regulations (S.R.O. No. 12 of 2006)

. SAINT VINCENT AND THE GRENADINES FISHERIES <FISH ANDFISH~-RODU€'fS)~lJLATIONS; 2006 ----··-···- - . ARRANGEMENT OF REGULATIONS PART I I. Citation 2. Interpretation · PARTII HYGIENE STANDARDS APPUCABLE 10 FISHERY PRODU~OJ',LBOARD ============--:..·-=·=-=-=-=·= --:::·:::· --==----------------·-··~~-:-.=t-,,' j' .. , - "'"' .. :::,: ii~ ){ +----· · ,c J ,c.; ·-···· ····:-'"· ----·i·. -·--·--·-·· ADDIDONAL HYGIENE STANDJ~DS M'l'UCABLE TO I'IB<il:'-i'(, \i.i'&r;Ll, DESIGNw AJ'oiD EQUIPi'E»-m..r.RESERVE-FISHERY PRODUCTS UNDER . SATISFACTORY CONDffiONS FOR MORE TIIAN 24 HOURS 4. Requirements for fishing vessels 5. Freezing process for fishery products 6. Chilling of fishery products PART IV REQUIREMENTS DURING AND AFTER LANDING 7. Conditions for handling fishery products 8. -Reqmferiients for au¢on orwholesalemarkets 9. Speedy transportation of fishery products t + ! i ii PARTY GENERAL STANDARDS OF HYGIENE DIVISION 1 General-Standards for Fish Processing Establishments ;,,.-u,--;,d Io. Minimum facilities 1 I. Conditions for keeping live animals DIVJSION2 General Standards of Hygiene Applicable to Premises and Equipment 12 Standards of cleanliness DMSION3 13. Hygiene standards for staff PARTVI .,-'fANDARDS FOR HANDLING FISHERY PRODUCTS-ON-LAND 14. Standards for chilled fishery products 15. Standards for frozen fishery products 16. Standards for thawing products 17. Standards for processed fishery pn,~ucts 18. Canning 19. Smoking ~0,-Salting 21. Cooked crustacean and molluscan shell fish products 22. Mechanically recovered fish flesh 23. Precautionary measures to be taken concerning parasites iii PART VII HEALTH CON1ROLAND MONITORING OF PRODUCTION CONDffiONS DIVISION 1 Monitoring of Production Conditions 24. General monitoring DIVISION2 Special Checks 25. Monitoring requirement 26. Parasite checks ~----~='27,, , ~f~ !!!be.im!! J£ic•ls,]lec~d1beir limits 28. No contammants m aquatic environment 29. Micro-biological analyses PART VIII PACKAGING 3Q. Requirement of adequate packaging 31. Avoidance of contamination 32. Compliance with rules of hygiene . 33. Packaging materials not to be recycled 34. Storage of unused materials 35. Labelling ,:;,qtiirement PART IX IDENTIFICATION-MARKS iv V ~--------------------F~....... l'.PARI'~~XDl:Il! ~---~ STORAGE AND TRANSPORT HAZARD ANALYSIS, CRITICAL CON1ROL POINTS AND 36.- Mandatory storage and trallsport conditions 37. Reqmred temperatures during---sterage 52. Interpretation OWN-CHECKS SYSTEM 38. Grant of derogation 53 Production of tisbecy products to comply with prescribed standarr<ad,ss 39. Frozen products to be stored and transported separately 54. Measures for sampling programme ARf XI 55. Implementation-and verificationofown<ihook-s-- .--------A-:--Q-=-=-:UA~C:::m;::::ruRE=c=-c::pR,""O""D"U,,...CTS"~AN~DFO~KH~ID""'uENffi:l!Hl--------'--------§l56i.-. -'TI,1'1,...,e=a, ,t to healith-------~ 40. Keguirements for marketing aquaculture products 57. Record of results - ---·-··-· --~~~~ ··-··· ,. , . fi 1 ...,.,.bGts-o ,.matloeL--~-:------------------~~~:: ·:: ·=--:: ·::.:: · :i~s.:: -~T!1raiil1n~e:llil~st,,:t,1"!]ff' - -================: =:: : ---=== .;1. Live 7Vtery p•~- n 42. Fishery products not to be placed on market PARTXIV COMPEI'ENT AUTHORITY 59. Resporu,ibilities of Compeienl Authority - · PARI'XII Al'l'JlOVAL OF FISH PR.O(;E:SSING ESTABLISHMENTS· 43. Application to Competent Authority 44. Conditions for approval by Competent Authority · 45. Supplementary provisions about approval 46. Result of application 47. Unauthorized activities 48. Revocation'of approval 49. Right ofappeal 50. Certificationoffishery products 51. Inspection and·monitoring 60. Offences 61. Repeal PART XV MJSCEILANEOUS SAINT VINCENT AND THE GRENADINES SIAIOIORY ROLES AND ORDERS 2006 N0.12 In exercise of the powers conferred by section 45 of the Fisheries Act, (Cap. 52 of the Laws of Saint Vincentand-theGrenadines Revised1Jditilml 990),-the Minister makes tlie followmg Regulations: FISHERIES (FISH AND FISH PRODUCTS) REGULATIONS, 2006 NRTI I. These Regulations may be cited as the Fisheries (Fish and Fish Citation Products) Regulations, 2006. 2 (1) In these Regulations, except where the context otherwise Ioterpretation ~ir,.o,s;s:C--, "batch" means the quantity of fishery products obtained under practically identical circumstances during a distinct period of time normally not exceeding a calendar day; "chilling" means the process of cooling fishery prodncts to a temperatureJlpproaching.that.ofmelting ice,f-; --~ "clean sea water'' means sea water or briny water which is free from micro-biological contamination, harmful substances or toxic marine plankton in such quantities as may affect the health and safety aspects offishery l'roducts, and.which -is used under the conditions-lai',. down in these Regulations; I . "Competent Authority" means the Chief Fisheries Officer; "consignment" means the quantity of fishery products bound for one or more customers in the country of uestination-and--oonveyed--by---one.ne,u,s of trnnspmt only; <·-~"'" i :; 94 95 ~ "fisheries officer" means the Chief Fisheries Officer, such "potable Water" means fresh water used for human other fisheries officer, assistant fisheries officers and consumption, tho potabiliJrof which shoula'~n 0 ~t~b 7 e 1 office, appointed undet section 3 (Z) of th e lower than the appropriate standards including the principal Act; . ~ standards established in the latest edition of WHO "fish processing establishment" has the meaning assigii e~- International-Standards for DrinkmjfWater; in the principal Act; · • 1 · ·· · ·•··• · ·• · · "fishery products" means all sea "¢;ateror fresh water animals or their parts, including their roes, but excluding aquatic mammals and frogs; "freshproduc-ts"me-ans-aay-fishery products whether whole, prepared or packaged under vacuum or in a modified ''premises" includes a fishing vess~1 or any place used fnr carrying on any business in connectio11 with fishery products or activities connected therewith, or ancillary thereto.or with the treatment; storage·or saleoffishery products; atmosphere and which have not undergone any "prepared product" means any fishery product which has treatment to ensure preservation ° th er th an chillmg; uudergone an. operation. affe,eettiing--,it,,,ccjj"tcs,,caa.,n11antnoffim'fiiircSiari c="---~---~~ .. "!reezmg process means a process wh1cn IS earned outm-~-··.· .. wholeness ineluding gutting, heading, shcmg, filleting appropnate eqmpment m such a way that tfie range or chopping; temperature of maximum crystallIZatton IS passed qmckly and the quick freezing process is regarded as complete . "preserve" means the process wh~reby products are whentheproducttemperaturehasreached,18"C or lower packaged in hermetically sealed containers and after temperature stabilization; .. ·- -iml>Jected to heat treatment to the extent~ any micro "inspector" includes an authorised officer who is appointed organisms that might proliferate are destroyed or under section 32 of the principal Act; inactivated, irrespective of the temperature at which the "marine products mcludes 1s ery pr , " · ft h oducts · product is to be stored; "means of transport" means those parts set aside for goods in automobile vehicles, aircraft, the holds of vessels, and contamers frii' transport by land, sea or arr; "packaging" means the procedure of protecting fishery products by a wrapper,. container or other suitable device ; "placing on the market" means, inrespect of fishery products for human consumption, the holding or displaying for sale, offering for sale, selling, delivering or othe.r similar form but does not include retail sales and direct transfers on local markets of small quantities by persons who fish-for,-tak<>,<:atch-0r-k.ill-tish-toac~eswners, "principal Act" means the Fisheries Act; "processed prJ)(iuct'' means any fahery product which has undergone a chemical or physical process including heating, smoking, salting, dehydration or marinating, of chilled--0r-frozen-products, whetlier or not as.sociated willi other foodstuffs or a combination of these various processes; "products" means fahery products; "vessel" means a fisbi~s.el.. .. Cap. 52 ·---- --··----~----- ---·-·-- ·----- ---------~--~ ·':'-'.:-e-:--:o--':':rr•a i PART II (b) the use of spiked instruments is allowed to move large ~-----------------------------===:::::;~;;;;~n,;:rnrulDl~-----------------<isb-eF---other-fish-whieh---migh,~t-i1j1nirjinruneotltlin1e,ihriil1aa11Tinlrl1liee1r::, HYGIENE STANDARDS APPLlCABLE TO FISHERY PRODUCTS, ON BOARD provided that the flesh of such fish is not bruised while H "f · g·-i e n e standards for fishing vessels FISIDNG VESSELS being moved; · 1 ··-···-·-···- (c) fishery products other than those kept aliv,nna:ll·oe (1) A Person shall not carry .. out on a'fi. ·.sli.·ing vesse any 3 I h Ii I! 11g chilled to a temperature gft,,,tweoo O"G ta $°C bypfBf,.,. com~ercial operation m relation to tislrery p10ducts uness ~e 4' ow, . dares a,e serietly observed m relation to that vessel icing as soon as possible after Joadin1:; and general hyg:cene stan . . and the operations earned out on it: ( d) where it is-not possible to chiB the fishery products, · ght me they shall not be kept on board for more than five hours. (a) :~tir.1.r:~::t::.:~~~::s:'ncres~~t--- . (5) Any ice used for chilling the fishery products shall be made ;. ~----------------,cnruialllteeinffi· aitl!c'l·~Vlih»lieG1bw·w,-.,uiU1-1na<o><t<:G<>OllmtarnwinllaltJtee.:ttbbo,e.Jifiisshrueryery.i;p!!lrod!lQ!u!!,c!!ts; -ffino"urr1,pmomtad-brlilee,,wrna011eer1-.o.,,1'<. c"le1eana:nsisee>a..-w.,;,,a,i.e.,r,,aunil'dt"tnffiie',1i-sceessfiliiaallr1 libe,,-.stifoirr,,.ediriianndn with hannful substances; handled before use under conditions which prevent its contamination. (b) sections oLvessoJs or containe~rsr;,;e"isi"erv~e~dfo=r= st "'o"ra"'g"'e~~~~-~~~-- {6)-Afte~fish~d11ets.ruwe.been.ttnh,aded,thc,..oontainers; . . ·· .. ··· · · ~-~-~~~~~~--of fishery products shall be designed to alfowlliem to equipment aod the sections gfvossels wbieh hw,e been diree!ly in e<>lltaet be cleaned easily and to ensure that melt water cannot with the fishery products shall be cleaned with potable water or clean sea remain in contact with the fishery products; and . water, and: (c) when used, .the sections of vessels or the containers reserved-for storage of the fisbefy,.pioducts sball - . , · (i) be completely clean, and (ii) not allow the fishery products to be contaminated by the fuel used or by bilge water. (Z) Fishery products shall, as soon as possible after they are taken on board, be protected from: · (a) any squrce of contamination; (b) the sun; or (c) 311y other sour<:e of heat. (3). Where f1Shery products arifwashed oniroardthe ~esse~, the ter. used sball be clean sea water or potable water so as not to impalf the = . d quality or wholesomeness of the fishery pro ucts. (4) The following shall apply: (a) wi)en fish is bled, headed, gutted or its fms removed on board, those operations shall be carried out hygienically and the products shall be washed immediately and thoroughly with potable water or clean sea water; (b) any viscera, or other parts which may pose a threat to pnblic health, shall be removed and kept apart from products intended for human consumption; and· (c) @i: livers and ro~s.intended for human consumption. sball be chilled or frozen as soon as is practicable. (7) Any equipment used for bleeding, beading, gutting or . . removing fms, and any containers or equipment with wbicb fishery . ...:. ........ products have come into-direct.contact sball be made of orcoatecl·with-a ~~~rnateriaiwhicbis: .'/ (a) watel]Jroof; 1ca)-fishery products shall behand,~lee,d.,an"""d...,s,,,tore=d=in:..:a::.:mann==er (b) resistant to decay; ( c) smooth; and to prevent their bruising: ( d) easy to disinfect. (8) The equipment and containers referred to in sub-regulation f-'(!t'l)cosh!ra»illtlhb:.Ce~co"'•mn"'Pwletely--elea&wh<,n•-m:ea.---------------------m ( 4 ) The operator of a fishing vessel shall ensure that adequate easures--,if<>--i'llt-m--plaee-ta-facilitate--the rae---off'-com,rn· trerS7lm-der---------" (9) Staff assigned to handle fishery products shall be required satisfactory conditions of hygiene for the ;:,;:s~u:r~;::i~ m::~ to maintain a high standard of cleanliness for themselves and their clothes. preservmg fishery products. g l¾RTffi ADDIDONAL HYGIENE STANDARDS APPLICABLE IO FISHING VESSELS DESIGNED AND EQUIPPED TO PRESERVE FISHERY PRODUCI'S UNDER SATISFACTORY CONDIDONS FOR MORE THAN 24 HOURS ····- ··-· ·--- (5) The containers shall be completeiy clean when used shall allow for the drainage of melt wate,. • anif h II b ( 1 °) !he ':"orkmg decks, holds, tanks, containers and equipment s a e c eaned w1thpotable te 1 ft wa r or c ean sea water as soon as possible a er use. Requirements for fishing vessels 4. (1) Fishing vessels <iosigned and .... e:q~11~ip~p;e:d~t~n~pr~es~e~rv~e~fi~1~shfe~ry~-------,egiilru:ri(l'7JLPl'ulllrrss,11uan~tJto:c, ,s;tJui1!b:1-r~egu~l~at!iioQJn'!...f<( 6[)6 , !idili!. s,iinruf.~e'9 ctg,ioQJn~shb:ai!llll ·11·· ~- !'· d .. lo. !l1-~e---------=== products under satisfactory conditions for more than 24 hours shall be regularly. - · equipped with holds, tanks or containers for the storage of chilled fishery products at a·teiiipetatme of-0°e-t~and=in--tllG-Cftse-ef fr:.0zen products . . .... -•---,. =~~~ - Insects shall be removed and rOdents or any. animals shall at a temperature o - or e be extermmate-a whenever necessary. (2) The holds, which shall be designed to ensure that melt water does not remain in contact with the fishery products, shall be separated froin: (a) the machinery space; and . ·-·· (b) the quarters reserved for the crew, by partitious which are sufficiently impervious to prevent any contamination of the stored fishery products. · . (3) The inside snrface of the holds, tanks or containers shall be: (a) waterproof; . (h) lll!SyJQ wash; . (c) easy to disinfect; ( d) of smooth material or of smooth paint .maintained in good condition; and (9) . Any deaning compounds, disinfectants, insecticides and other potentially toxic substances shall: . (a) be stored in locked premises or-cupboards; and (b)-cause no risk of contarninabon of the hshery products: 5. (I) Where fishery pro du ts fr · . . c are · ozen on board vessels that operation shall be earned out in accordance with conditions laid do~ in these Regulations for frozen .fishery products. (2) If freezing in brine is used, all adequate steps shall be taken to ensure that such bnne does not contaminate .the-fisheJ:¥-pmducts. 6 .. (I) The following conditions shall apply where fishing vessels :e.eqmpped.for the chilling of fishery products in cooled sea water, either ytce orrefiigerated by mechanical means: (a);'cfanbshallbeequipped w1·th·adequ~t--·- ·· -1······fill. · ,, . . . u~seawai:1- mg . and dra~ge mstallatlons and shall incorporate devices for achievmg uniform temperature throughout the tanks· . ' (b) tanks shall have means of recording temperature ~(~e), n~o~t~c;,a~p:;a:;;b;;le~of transmitting to the fishery products snbstances harmful to-·mummireallttr. . :~=~cted to a temperature sensor positioned in the · n-oftheiankwhereien,pi:ratutes are highest; · Freezing process for fishery products C1-tlling of fishery products \' .. 102 f,~~,.,ty transportauon of ~-··fishery products (g) have displayed in a prominent position signs prohibiting smoking, spitting, eating and drinkmg; (h) be closeable, and be kept closed when the Competent Authority considers it necessary; (i) have facilities to provide adequate su, water or clean sea watet, G) have special water tight receptacles made of corrosion -rnsistant materials far keeping fishery products which are unfit for human consumption; and (k) have an adequately equipped lockable room and the ~ --~g~ipment necessary for carrying out i:nspections if the Competent Autnonty GQes not have its-own premises on the spot or in the immediate v1cmity, m1 the basis ef the quantities of fishery products displayed for sale. 9. (1) After landing, or where appropriate after first sale, the fishery proaucrs shaii uC ~tJ.n~p.;,~tr.~~ ~c ttcfr :'tt~Hr:qf.tnn. witf,ou.t delay Fit a temperature o(0°C to 5,c.--· (2) Notwithstanding sub-regulation(!), where thetra11Sportation of the fishery products to their destination without delay is not possible, they shall be kept in cold rooms maintained at a temperature of0°C to 5°C. (3) The general conditions of hygiene laid down in regulations T2and 13 shall apply-with-the-necessacy-modificatiOll~ to the markets in which fishery products are displayed for sale or stored. (4) The wholesale markets in which fishery products are .displayed for sale shall be subject to the same conditions as those laid m,wrrin-regulation !0{d),-0).and (k). · -- ··· · (5) The general conditions of hygiene laid down in regulations 12 and 13 shall apply mutatis mutandis to wholesale markets. ·---~---·· PARTV GENERAL STANDARDS OF HYGIENE DIVISION 1 General Standards for Fwh-~rocessmg Establishments on Land 103 10. A fish processing establishment situated on land shall have the M i n i m u m following minimum facilities: facilities (a) (i) working areas of sufficient size forworlc to be carried uf-under adequate hygienie--eonditions, ···and {it) the design of the wmking meas shall be ofakind to pm vent contamination of the fishery product, and the·.clean and contaminated parts of the building ~-~~~~~~~~c;sillhiaallltt,4Jee7:Ccpt·sepaiate~·· -::,···---------· (b) in areas where products are handled, prepared and processed (i) waterproof flooring tl;,at is easy to clean and disinfect and 1&-l down ill a .:.i-~~?.r1.er-to facilitate the drainage of water, or provided with equipment to remove water, (ii") walls that have smooth surfaces and are durable, impermeable and easy to clean, (iii") ceilings or rooflinings that are easy to clean, (iv) doolTilf·darable material that are ea:sy toclean, (v) adequate ventilation and, where necessary, good steam and water'vapour extraction facilities, (vi) adequate natural-or-artificial lighting, (vii) an adequate number offacilities for cleaning and disinfecting hands, (viii)in work rooms. and lavatories, taps must not be hand operable, and such facilities shall be provided q with single use band towels and..brushes: :;':'-;;<-. r-" ··-----• --------'=~c=-c 104 ·-·---- -- -· CU() facilities for cleaning plant, equipment and utensils; (c) in cold rooms where fishery products are stored (i) the provisions set out in paragraphs (b) (i), (ii), (iii), · ·· wan,r(v)sliallaJlPIY, (ii) where necessary; a sufficiently powerful refrigeration plant to keep the fisbe1y p10d1tets at the temperatures prescribed in-these Regulations; (i) (i) an adequate number of changing rooms with mth, waterproof, washable walls and floors, wash basins and flush lavatories which shall not open directly onto the work rooms, and (n) -the wash basins, which shall not be liand~operalile;-·· shall have matetials and disposable towels fm cleaning the bands: (j) if the volume of products treated requires regular or permanent presence, an adequately equipped room for .. ---105 (d) appr-0priate.facilities.for pmtec\i.9n agalll~ests such as insects, rodents and birds; the ·exc1us1ve use of the msp·ecfiOri servtce; ---~---- · (e) instruments and working equipment such as cutting tables, containers, ·conveyor belts and knives made of CmfoslOiFresistantmaterials=that are easy ro clean and disinfect, (f) special watertight, corrosion-resistant containers. for fishery,products not intended for human c~ns~pllon, and premises for the storage.of those contamers tfthey are not empti"d at the end ofthe day; (g) (i) facilities to provide adequate supplies of po~ble water or clean sea water treated by an appropnate system under adequate pressure and in sufficient quantity, (ii) notwithstanding sub-paragraph (i), a supply of (k) (1) adequate facilities for cleaning and disinfecting means of transport, th)==rmtwHhstanding sub-paragrapk(i}, ··sttth"fac1Uties shaH nutbe cumpalsmy iftl1e1e is a1equhenrentfor the means of transport to be cleaned and disinfected at facilities officially authorized by the Competent Authority. 1 l. I'ish processing establishments keeping live animals such ~ c-ru--cstac-ceans and fish shall have appropriate fittings ensuring their best survival conditions and shall be provided with water of a quality that will prevent harmful organisms or substances from being transferred to the aniinals. DMSION2 ·----·--· C.ttnditions fo.r keeping live animals General Standprdu,f.JIJ,giene Applicable. to--P.r.emises..-and Equipment --------non-drinking water is permissible for the productio11 of steam, fire-fighting and the coolm~ of refrigeration equipment, provided that the pipes 12. (1) All floors, walls and partitions, ceilings or rooflinings; and Standards or installed for those purposes shall preclude the use equipment and instruments used for working on fishery products, shall be cleanliness of such water for other purposes and shall present kept in a satisfactory state of cleanliness and repair so that they do not ·no· n·sk Qf c ontaminilQQ~ Q! ¢.e 1lshery products~ -- --- - -constitute a source <?! contajnmation for the fishe ry prodllcts. --- - ·· a nd (2) Rodents, insects and other vermin shall be regularly and (iii) non-drinking water pipes shall be clearly systematically exterminated from the premises or the equipment. distinguished from those used for drinking water . . . . . . . 1 t . (3) Rodenhctdes, msechc1des, d1smfectants, and other orceanseawaer, · - II · b · · potentla y toxic su stances shall be stored m premises or cupboards that (h) hygiemc waSte·water disposal--systeme.-;----------------<eO!alfnHe~e,-i,loeked and-their--use-must--present--no-r:isl. ofcont:amhtation of the fishery products. •,:,'-';';·>.1 1-Q,., Hy· g i e ·· sta1a'dards ...rr n e. 'for ··-----·---~-- O,~----···-·-· ·C (4) Working areas, instrwnents and working equipment shall be (f) when recruited, and before confinnation of employment, used only for wmk on fislte1y p1odttets, exeert wilere--the-Q,mpetent e~hall~uiroo-te-p~ediea.t Authority authorises their use on other food, certificate that there is no impediment to their working on, and handling fishery products in the establishment· (5) Potable wateror clean sea water shall be used forall purposes. and ' (6) Non-drinking water may be used for activities such as steam production, fire-fighting and the cooling of refrigeration equipment subject to the requirement that the pipes mstalied f Or these activities shall pt ectude the ug.,-of such water for other purposes and shall present no risk of contamination of the fishery products. (g) the medical supervision of an employee of an establishment shall be governed by the relevant law in force, PART VI --~ (7) Detergents, disinfectants and similar substances shall be approved for use by the Competent Authonty and shall be used in a manner that will prevent adverse effects to the machinery, equipment and STANDARDS FOR HANDLING FISHERY PRODUCTS QN I,AND fishe!Y...l'i:oducts. mvISION 3 14. (1) Where chilled, unpackaged fishery products are not ccd'r.1c.Cs"p"at"c"h"'e"·dr,-'-aps.re.;e.,p~a"red or -proces'seif immediately after reaching an establishment, the person responsible for the fish processing establishment shall ensure that they are stored or displayed under ice in the fish processing establishment's cold room where re-icing shall be carried out as often as is necessary to retain the temperature of the fishery products at O"C to 5'C. General Standards of Hygiene Applicable to Staff 13. The highest possible standards of cleanliness shall be required of staff at alltimes;1U1d specifically: · · (a) staff who handle exposed fishery products shall wear suitable clean working clothes and headgear which encloses the hair; (b) staff who handle and prepare fishery products shall be required to wash their hands at least each time work is resuTTJed; .... · ( c) where there is a wound on the hands of a member of staff, the hands shall be covered by a waterproof dressing; (2) The ice used whether, with or without salt, shall: (a) (b) be made from potable water or clean sea water; and be stored under hygienic conditions in receptacles whic];t shall be kept clean and in a good state of repair for that purpose. (3) . Prepackaged fresh fishery products shall be chilled with ice or by a mechanical refrigeration plant capable of creating similar temperature conditions. St &!'.UIJ!.r.~s .. for chilled fishery products (d) smoking, spitting.·eating··ani:I drinking in worlc [l n d - ·· ... (4)---Ifheading and gutting arenotcarried out on board a fishing storage premises shall be strictly prohibited; vessel, those operattons shall be carried··out liygienfoally, and the nsliery prnducts shall be washed thoroughly with potable or clean sea water ( e) an employer shall take adequate steps to prevent an immediately after the operations, employee who may contaminate fishery products from working on and handling them, until there is evidence (5) Operations such as filleting and slicing shall: that the employee can do so without risk of (a;) he.carried.out in a.rnanner..to.a¥Oid-<:o tam' ti contaminating the fishery products· , n ma on--0r' . ' spmlage of the fillet and the slices; and 108 . 109 ···· . d f, heading and gutting 15. {!) Refrigeration plants shall have: Standards for (h) iii a place other than that use or frozen fishery eratious (a) fieeZing equipment that are sufhc1ently powerful to products <>P achieve a rapid reduction in the temperature, to ensure (6) Fillets and slices shall: that a temperature of - !8°C or below for frozen fishery prQ.dµcts ma y...b.e..<lhtained in the fishery products; and (a) not remain.on work tables longer than is necess~ry for their ~rati on; (b) be prnteetea frem emitilminafon; and (c) be chilled as quickly as possible after preparation for ~ale as fresh fishery products, ...., '-------------------f+l-.J>i'here-g:uts and other parts of fish may constitute a danger to public health, they shall be separated and removed from the areas that are near to the fishery products intended for human consumption. (b) freezing;equipment that me sufflc1ently powerful to keep fr'?zen fishery products in storage rooms at. a temperature not exceeding - l 8°C, whateYer the ambient temperature may be .. (2) Notwitl!slaficlli:igtlie prov1S1ons contained in sub-regulation (1), for technical reasons related to· (a) the method of freezing; . . .. ...... . -·-·.· ·~~~~~~~~~~~9."'➔-tlwhandlinguffrozenfislieiyproducts; and ------~~~-~----.~. ~~.~. ~rl~fo~or~t~h~e~d~i~,p~a-tc-:hc--o~r -:sto:::°:ra~g::e:-:::.of fresh or chilled 1,(&)~~c.,,o~ntamers use (c) whole fish frozen in brine and intended for canning, fishery products shall: (a) be desigued so as to ensure their protection from contamination and their preservation under sufficiently . hygienic conditions; and ·~ (h) provide adequate drainage for melt water. (9) Waste shall be placed in leak-proof covered containers that are easy to clean and disinfect unless special facilities are provided for their continuous disposal. {-lO)-AR•measures shall be taken to prevent waste from.~-~ accumulating in working areas by removing of the waste either continuously or immediately after the containers are full. (11) The waste containers shall be placed in premises designated for their.storage, atleastat the end oft!ie woi'Kiiigaay:· · (12) Satisfactory measures shall be put in place to ensure that any container, receptacle or premise set aside for waste shall be thoroughly cleaned and if necessary, disinfected after use, so as not to contaminate or pollute the fish processing establishment and its surroundings. higher temperatures than those prescribed are acceptable but shall not exceed -9°C. (3) . .AU fresh products which.are to be frozoo or quick frozen shall comply with the requirements contained in regulation 14. (4) Frozen storage rooms shall be equipped with a temperature recording device in a place where it can be easily read. (5) The sensoroftherecordshall be located in the area furthest away from the cold source or where the tempernture in the storage room is .. the highest. -- ------ · 16. Establishments where thawing operations are carried out shall meet the following requirements: (a) fishery produots · shall be thawed-under hygienic cumtitions to avoid tfieir contaniinat10ri-8Ild there must be adequate drainage for any melt water produced; (h) adequate measures shall be taken to ensure that during thawing, the temperature of the fishery product does not increase excessively; Standards t h a w products for D g 110 l11 -, . h II b handled in (4) For products that are preserved for a limited period by (c) after thawing, fishery P rod ucts s ~nos; treatmentsuch-as.salting,smeking,drying 01 mminating, the appropnate c-------c------accordancewith1:hecrequirements-o conditions for storage shall be clearly marked on the package. pared or processed after (d) when fishery products are pre carried out without lK (1) The following additional standards shal l be compli~ ~th~ Canning UHirta·rds - - fo-r processed fishery products thawing, these operatwns shall be . .~-- .. .respect of fishery products that haveiJeetrSUtlJecte<I to stenlization m delay~ and --- hermetically sealed containers· · ( e) if fishery products 8Jl' placed directly on the market, particulars relating to the thawed state of the fish shall be clearly marked on the packaging . . n, .(J}--F.resh,frozen and thawed products nsedfor prose~sing shall complywithregulations 14, 15 and 16. shall: (2) Where: . ...(a) the processing treatment is carried out to inhibit the development of pathogenic micro-orgamsinS; ·or (b) the processing treatment is a significant factor in the preservation of the fishery product, that treatment shall be subject to the approval of the CompetentAulhority. (3) The person responsible for the fish processing establishment ( a) keep a register of the processing activities carried out; monitor and control, depending on the type of process emp]Qy~ (b) (i) heating time and temperature, (ii) salt content, (fu)-p:H-., -··· (iv) water content, and (v) other relevant variables; ( c) keep records for at least the expected storage life of the fishery products; and (d) make records available to the CompetentAuthority. (a} the wate, used for the preparation of the cans shall be potable water; (b) the pn,i:e,ss us~d.fur heattreatmentshallbe appropriate and shall take account of criteria such as the heating ti:nre, tire temperature, filling, size of container and other criteria, a record of which must be kept; .. -·---· (tj bea! tnatment..shall~pable orliestro>'yivmucog~am1m!<l'I'°'~~~~~~~~~ deactivating pathegenie arganisms and the spotes of pathogenic micro-organisms; ( d) heating equipment shall be fitted with devices for verifying whether the container.s have actually undergone appropriate heat treatrne11t; ( e) incubation shall be carried out at 3 7•C for seven days or at 35•C for ten days, or any other equivalent combination; (t) potable water shall be used to cool containers after heat treatment without prejudice to the presence of any c4 e ~ ical Jtdditives used- in accordance with-good------- technological practice to prevent corrosion of the equipment and containers. (2) The following checks shall be carried out at random by the mani1facturer to ·ensure that the processed-products have undergone ·i!ppropriate heat treatment: ----· · (a) incubation tests; (b) micro-biological examinations of contents and containers in the establishment's laboratory or in another approved laboratory; ·- r,:•- C •:"'pf-•---•. ➔ ff:1 Smoking Salting " -· c) taking daily production samples at predetermined intervals to ensure the efficacy of sealing or of any other method of hermetic closure using appropriate equipment for the examination of cross sections of the can-seams; (d) examining containers to ensure that they are not damaged; and ( e) assigning a batch identification mark to all containers Wlnclrhave und~rgoneheat treatment-nnder-practically identical conditions. (2) Salt used in the treatment of fishery products shall be clean, stored in a manner to preclude contammahon of the hshery products and shall not be reused. (3) Any container used for salting or brining shall: (a) be constructed i n a manner to prevent coutamination during the salting or brining process; and (b) be thoroughly cleaned before use. 11---~ 21. (!) Crustaceans and molluscan shell fish shall be cooked 11sil)g c, o o ~ • .. d. . potable of C1ean··sea Waterrono\ved by r~pid cooling and where no other· crustacean and \9. (1) Smoking of fish shall be carried out in premises separate temperature approaching that of melting ice is reached. shell fish from w}]ere fisb"ery products are p IeP~!~~? proc es~ eE o~ ~t?red or in a (2) Sh. 11 : . · prot;lucts h d f . . d I I" l l! . ·1 tl rn o I I u ' • • • met e a preservation 1s use , he coo mg s m: contnme unn1e . . -.- . - . ... .. e mg qr.shuckmg sbaJI be carried au+ 1mder h, ien· special place eqnippedi if necessary, with a venttlat1on system to prevent conditions to a "d t . . b- }£ ic. . , .. YOI conJJmmatmg t e fishery prod, ,ct the smoke and heat produced by combustion from affecting other premise, or places where fishery products are prepared, processed or stored. (2) Pursuant to sub-regulation (1), the following requirements . §11all be observed and carefi.tily monitored: (a) materials used to produce smoke for the smoking of fish shall be stored away from the place of smoking and shall be used in an acceptable manner to avoid contaminating the fishery products; (3) Where the operations referred to in sub-regulation (2) are done by hand, workers shall ensure that they wash their hands and that all working surfaces and machines, ifused, are thoroughly cleaned at frequent intervals0and-disinfocted·-after each working dgy . (4) After shelling or shucking, cooked products shall: (a) immediately be frozen or kept chilled at a temperature thai will preclude the growth of pathogens; and (b) be stored in appropriate premises. (b) the burning of wood that has been painted, varnished, blued or has-nndergone---any chemical pres=ation. treatment to produce smoke shall be prohibited; and G) Every mimufactu rer shall carry out micro-biologicalcheck,. (c) after fishery products have undergone the process of smoking, they shall be cooled rapidly to the temperature required for-.:ihcir preservation hefQre bei11g p ack.?g~9-:·· 20. (1) Salting operations shall: (a) take place in different premises from where other operations are carried out; and on his own production at regular intervals to ensure compliance with the prescribed standards by the Regulations. 22. The mechanical recovery offish flesh shall be catried out under the following-conditions: Mechanically r-ecove-r--ed -fish · ····--·- - ----f-lesk (a) mechanical recovery of gutted fish shall take place without undue delay after filleting, using raw materials that are free of guts and where whole fish are used, they shall be gutted and washed before they are used; j)~Y 1emoved fromthe-premises-wheoo-other (b) the machinery shaU be cleaned at freq1i.ent.int-erv=•=lsua~oad~-------~ ··-· operations are carried out. at least every two hours when in use; and ~-,,.-.:-:-= 14 - .i5 .{£) after recovery, mechanically recovered fish flesh shall PARTVII be frozen as quickly as possible or mcorporated · product intended for freezing or stabilizing treatment. 23. {!) Fish and fish.prodncts shalU1e subject to visual inspection '1•fo•e Ibey are released for human consumption for the purpose of· HEALTH CONTROL AND MONITORING OF PRODUCTION CONDITIONS DMSIONl "Precautit>·nary measures to be t a k e n cOHCCI niug parasites detecting and removing any parasites that are visible during production. (2) Any fish or parts of fish that are withdrawn as ~result of their being infested with parasites shall not be placed on the market for human consumption. --· - ------· (3) The fish and fish products: (a) referred to in sub- regulation (4) which are to be ~~~~~~~~~~~c,;o;;,ns;;um~· ~ea $lhey11fe·sha111ilsobesubje1.,-tbd-tofreezill!} at a temperature of not more than -2tl•C hr all parts of the product for not Jess than 24 hours; / (b) that are subjected to the freezing process mentioned in paragraph (a) shall be either raw or finished. (4) Fish and fish products that are subject to the condition in s11b-regulation (3) are: (a) fish that are to be consumed raw or nearly raw; (b) fish that undergo a cold smoking process in which the internal temperature of the fish is Jess than 60°C; (c) marinated and salted fish products where this process is insufficient to kill the larvae of nematodes. (5) Manufacturers shall ensure that fish and fish products listed in sub,regulation{4)-0r-the.mw materials for use in tfotr mrutufacture are subjec\ed to the treatment described in sub-regulation (3) prior to their release for consumption. Monitoring of Production Standards 24 (]) The Crunpetent Authority sba11 make adequate arrangements for checking and monitoring to ensure that the provisions of these Regulations are complied with. -· C2)'Tne arrangemeilfs mentionea1n sub-regulatloit {I) sball · ( a) a thorough check on which fishing vessels shall be ..... c llfli<c~ out during t he stay of these vessels inpa E; (b) a check w1 the conditions of lauding mid :fost sale, (c) regular inspections of establishments to verify (i) whether the conditions for approval are being . fulfilletl, (it) whether fishery products are handled correctly, and (iii) whether cleanliness of the premises, facilities, instruments and staff hygiene is maintained or observed; (d) an inspection of any wholesale and auction markets; and (e) a check on storage and transport conditions. (3) For the purposes of sub-regulation (2) (a) and (c), the •inspection-checklists set out-m-Fenn-2--0f the Second Schedule and-the Fourth Schooille may be used as gutdelines for such inspections. DMSION2 (6) The fishery products listed in sub-regulation (4) shall be Special Checks accompanied by a document from the manufacturer stating the type of 25. (1) J:,. person shall not place on the market any fishery products pr o c-es~s=they have w1de1gone wheni:hey·,ire-placed-on-the-market unless they h~ve been suojected to the bealtncontroi and momtormg procedures contained in this Part. Genera monitoring -~~~~-~ Monitoring requirement· ~~ 11·:~,; 116 The Competent Authority shall carry out inspections in respect of fishery products : (a) at the time oflanding; (b) beforelhe first sale; and ( c) during the stages pf preparation, process mg, storage and transport, to check whether the fishery products are fit . for human · consumptioncOJ;l.ihe.domestic; .or expot"ttnarket0 {3J The inspeetien referrod t<> in sub-regulation (2) shall consist of an organoleptic check by way of sampling. J.lJ . -~ (3) Pursuant to sub-regulation (I) (b), samples shall be drawn and tested for histamine content and nine samples shait-be-tak?e1~1-<fi"'ro~m~ each batch which shall meet the following requirements: (a) . the mean value shall not exceed 100 parts per million "(ppm); (b) two samples may have a value of more than I 00 ppm but ess · (c) no sample may have a value exceeding 200 ppm. . (4) The limits referred to in siili-regulatiou 3 (a)io ( c) shall apply enly te Sjlesrns of fish belonging to tho fellowing families (a) scombridae; ·--·-·- . (4) Wbere an organoleptic eX~D;ti~ ~t-~?-~ .. ! eveals that fishery products are not fit for human consumption, the Competent Authorrrll,tyv-----------~~\- - ·ct -- --- , u, .... .10pe1 ae, shall ensure that measures are taken without delay to withdraw them ma marmer which renders their reuse impossible. (5) If an organoleptic examination reveals doubt as to the · "freshness of the'.i\shery product, chemical checks or micro-biological analyses snail be carried out on those~-ts, (c) engraulidae; and ( d) coryphaenidae. (5) . NotwithstaJJ.ding su'1:-regulatiori (4) it shall be acceptable for fish belonging-to-the-families listed in paragraphs-{a) to ( d), which may have undergone enzyme ripening treatment in brine, to have higher histamine levels, provided that they do not exceed more than twice the values specified in sub-regulation (3). Parasite <hecks 26. (1) Before fish or fish products are released from production for human consumption, they shall be subject to a visual inspection by means of a sample for the purpose of detecting any parasites that may be visible. Chemical cliecks and their hmifs (2) Any fish or parts of fish that are withdrawn as a result of . their being infested with parasites shall not be placed on the market for (6) Examinations cnnducted under this regulation shall be carried out in accordance with reliable, scientifically recognized methods such as high rerforrnance liquid chromatography (H,-~P-~L~.C.c·~l- . b . d t 28. (I) Without prejudice to any laws concerning water protection 27. (I) Where it is necessary for chemical checks to e came ou and management and pollution of the aquatic environment, the Competent human consumpticin. . . . . . on fishery products, samples shall be taken and subjected to laboratory Authority shall take adequate measu res to establish a mollitoring system .anal¼'Sis.fur.ihe control of the following parameters: to regularly che':!< tliele vel ofpollution of the aquatic environment. () ( T t I Volatile Basic N1trogen (I v'B-N) anct-··· . (2)--J'islrery prnducts shall not contamintheir edible parts a ? a . N"tr (TMA N)· and contammants present m the aquatic env.ronment mcluding: Trunethylamme- 1 ogen - , . . (a) heavy metals; and (b) H1Stamme, · d · b I ti (!) (b) organo-chlorinated substances, No contaminants in aquatic environment (2) The level of the parameters spec'.fie. m su -regu a on ·"(a) shall be spccified-for-eaeh-ootegory ofspec1es JD accordance w1th the t-a.Jevel-that eauses the ealc-lliated-dietary intak~tab1<,------~ requirements of the destination market. >c-< .'J•''-7 ' 118 Micro biological analyses daily or weekly intake for humans. IDENTIFICATIONMARKS 29 (1) The Competent Authority shall, whenevernecessary, ens ure 35. (I) A person shall not place any fishery products on the market that samples of fishery products are drawn and tested for m1cro-b10logical unless 1t 1s pos~1ble to trace by means of labelling or the accompanying parameterBto.prnte.c!.!1ubfa: he.~lth. . <l o <: uments for mspection purposc,s, the fish process i!)g establfahm~nLof . 1 th ds f dispatch relating to consignments of the fishery products ------------------------f;>\--l'tltrstttm1tt!-!-!<!o>-&sualbtHr~•g,gi11alliaatinn (!) samplmg p ans me o o . . analysis and acceptance criteria shall ~~ i~ acco~dance ':ith Codex (2) Pursuant to sub-regulation (1), the foJJowing iofOODatioo t fie reauiri .rements of the importmg coumry. shall appear on the packaging, or in the case of a non-packaged product, e,-•--····-- -- · ·· ·• - in the accompanyingoocument: PARTVIll PACKAGING ·· - ( a) · the countryofdispatch, Which 111ll}'"oe wntferi oufirifu1r· or sho~t1as an abbreviation using capital letters; Requirement of 30. A person shall not place on the market any fishery products . . a d e q u a t e unless they have been appropriately packaged in accordance with the (b) identification of the fish processing establishm t b 119 Labelling requirement ' . ts-of ·ts ffi . 1 en y paL ...... -aging -requiremen ~frintended·market.,.. . --· ... -----·---~-~~~ 1 .. -~. ~-~•a approval nwnberi Avoidance of 31. The Competent Authority shall ensure that packaging 1s done (c) in -th<H>aSe of mru-keti1tg f1ro11, a fi, I ·-· ---·· ~ ~ . . eeze1 vesse contamination wider satisfactory conditions ofhygiene in order to prevent contamination tdentificatiort number of the vessel· and • of the fishery products. · (d) · ' c·ompiiance with rules of hygiene Packaging materials not to be recycled Storage of unused ~u~,a-t~riwl m the case of separate registering of auction o · •32. -(1) Packaging ri;aterials aildproducts which are likely to come . .. who lesale ma~kets, the registration number of tha: into c~.ry-products shall -conform stnctly to the generaJ ":"ctlon or wholesale market. · rules of hygiene. (3) All . - . the letters and figures shall be fully legible d d (2) Packaging materials and products shall : to~ether on the packaging in a place where they are visible fro:th;;;:::e without any need to open the packagin (a) not be of a type to impair the organoleptic characteristics g. of the fishery products; PART X '(),}....not.be capable of transmitting !~the fishery products STORAGE AND TRANSPORT substances harmful to human health; and ------· 36. A person shall not place on the m k t . fi h . (c) be satisfactorily strong to protect the fishery products unless they have been st d d ar e any IS ery products adequately. condit1·ons f h . ore an transported under satisfactory o yg1ene . . . . 33. '.ac1<aging-materials shall· not:'.'~used except for containers · - - - - 37. (I)· Fishel . . . : . made of 1mp~rv1ous, smooth, corros1on-res1Stant matenal that JS easy-to at the tern e ? Ill oducts shall, durmg s t~@ge arul transport, be kept clean and d1smfect and shall only be reused after the cleanmg and P ratures specified m these Regulations, and in particular: disinfecting process. (a) fresh or thawed fishery products and cooked and h"ll d crusta d 11 c I e 34. Unused packaging materials shall be stored in places away from t cean an mo uscan products shall be kept at a the production areas and shall be protected from dust and contamination. emperatiue approaching that of melting ice; (b) frozen f~hei:y products with the exception offish..fr.ozen m bnne mtended for the manufacture of canned foods PARTIX Mandatory storage and transport conditions R e q .u i r e .. d temperatures during storage and transport If,,. 120 shall (i) be kept at an even temperature of - l 8°C or less in all parts of the products, and (5) All means of transport for conveying fishery products shall not be used for transporting other products likely to impair or contaminate the fishery products, except where the fishery products which are to be conveyed can be safegnarded against contamination . 121 · (h) - allow for the possibility ofbrieflipward fluciuations of not more thm,1 .3°C d~ing transpert. . -b:y the-1horough.cleaningand disinfecting of such transport immediately------- - . prior to conveying the fishery products. container which is not thorq11g!!)y cleaned or disinfected. specified by the manufacturer. (2) Processed products shall be kept at the temperatures (<i) Fishery preduets shall net be tr rt 6 · . ansp 04:: 1n a v ehtele or (7) Fishery products which are intendedto be placed on the Grant of· 3'8. -Where: markef alfveslialliiot-be·coriveyed by transport where the sanitary . - -- derogatioo ( ,. fi I duets are-tnmsp<>rted from a eold eemiitions-Gf-,;~satisfaetery oo<llikely to ad,e,sely a) uozeu s re1y pto . . storage plant to an approved fish process mg affect the fishery products. establishment to be thawed on arrival for the purposes ~---~~-------~-.o"l"e"iffi"."e"ri-pasreparatron orprocessh£W,--&lid· Frozen products to be stored and transported separately (b) the distance to be covered is short, not exceeding 50 km, or one hour's journey, the Competent Authority may grant a derogation from the conditions setout i~Te~lation 37 (1) (b). 39. (1) Frozen fishery products shall not be stored or transported with other products that are likely to contaminate them or affect their hygiene, unless they are adequately packaged to provide satisfactory protection. (2) Vehicles used for the transport of fishery products shall be constructed~yjpped in amanner that permits the maintenance of the temperatures set O\lt in these Re~lations throughout the period of transport. (3) Where ice is used to chill the fishery products in the vehicles, adequate drainage.shall.be.provided to ensure that water from melted ice does hot slliy in contact with-the-fishery products-· (4) ·The inside surfaces of the means of transport shall be: (a) smooth; (b) easy to clean and disinfect; and (c) finished in such a way that they do not adversely affect the fishery products. PA!{TXI AQUACULTURE PRODUCIS AND FORBIDDEN FISH 40. A person shall not place aquaculture products on the market which do not meet the following requirements: ·· (a) they were slaughtered under appropriate conditions · ofhygieneiiiid, in particular (i) they were not soiled with earth, slime or faeces, and (ii) if not processed immediately after bei1;1g slaughtered, they are kept chilled, and (b) they comply with-tlreprovisioiis laid doWn m Parts v andXII. 41. A person with control over the survival conditions of a fishery product which is to be. placed on the market alive shall ensure that it is aI:ailltimes kept undei: conditions most suitable for its survil,ai · 42 A person shall not place on the market any of the following: (a) poisonous fish of the following species (i) tetraodontidae, (n) molt, Requirements for marketing aquaculture. ~products Live fishery products on inarket Fishery products not to be placed on market ,r:--= 122 XjjimCatlon -·To Competent Authority ~diiiOD-s-=-tof approval by Competent Authority Supplementary provisions about approval 'iiirtiiodontidae or written information within a time specified by the Competent Authority to ' ' enable it to properly consider the application. (iv) canthigasteridae, . . . . . . . 46. (I) The CompetentAuthonty shall notify an applicant m wnting (b) fishery products cont~~Jng b( Otcl" lns mcludmg of!he results oftheap plicationand in th e case ofarefosal, reasons forthe ciguatera or muscle paralyzmgtoxms. refusal. PARI'Xll (2) Where an application is approved, the applicant shall pay APPROVALOFFISHPROCESSING ESTABLISHMENTS the annual licence fee specified in the First Schedule. Result of application 12 43. Aperson.who.wishes.to.op.emt~J!fiSh.JJroce~sing establislunent ----· (3) Every licence issued to an operator of a fish processing shall apply for a licence from the CompetentAuthonty m Form 1 of the estalllishmentshall·be,n the-form specified in the·Third Schedul . --~ Second Schedule and shall pay the apphcat1on fee specified in the--Fifs<-t --------,,[4-4J-,,wnrereanappll:icai!ioifil~ijm5vl:lfimillffiIT!ioeriice'isiiii>iili'ir----------~ S h d 1 , nere an app icaflon is approved and the licence is granted c e u e. the Competent Authority shall: · ·44c°'f!J -'!"he-funpetent-Autlwrit}4n3¥-'lPPf.OY." any. place..as a fi§h ..... 'a)-d • h fi .. . . . . tab!" I I "f"t. 1· fi d· l es,gnate.t ec ishpmeessmges!abltshment-b--a-tmique processmg es . nrnnen 1 r 1S sats:.. .. e . J ~ (a) that the place meets the requirements set out in these (b) notify the applicant of the approval number allocated. R~gulations; 47. An operator of a fish processing establishment shall not carry . (b) inthe case where the operatoris an individual, that he - - out any activities other than those -for which the licence was granted f "gh d --- without thespecific-appro,al of the Competent Authority. (i) is over the age o e1 teen years, an . . . d bankru t 48. The Competent Authority may revoke a licence granted by it in (11) 1s not an undischarge P ' respect of a fish processing establishment if it is satisfied: ( ) · th here the operator is a body corporate, that c m e case w d . t ,·t ~or its (a) that there is a failure to comply with these Regulations Solutl. on has not been passe agams " . . . . . a re or any cond1tJ.ons set out m a hcence· voluntary winding up or an order h"': not been made by , ~----. -a court of competent:iurisdiction.fontswmdmg up~ and (b )---that-the-application for the Iicenc-o-c-ontains-or-is based . . - uld b · t t wi"th the on false or misleading representation or information (d) th t the grant of a licence wo e cons1s en . . . . . . a "d d which IS false ma matenal particular. fisheries management and development plan prov, e for in section 4 of the principal Act. 49. Any person who is aggrieved by the refusal or revocation of an · -45~-(l) If the CompetentAuthority-mtends-to-r<3fusean.application. made under regulation 43 or in any other case where it considers it reasonable to do so, it inay give to the applicant an opportunity to make oral representations on a date within 1 month of its decision on any matters specified in writing which it considers relevant to its final determination. approval fora licence may appeal to the mgh Court. 50. The Competent Authority shall on request from the processor or exporter, issue a health or veterinary certificate on the prescribed form, after satisfying itself that the fishery products are prepared, processed and stored in an approved fish processing establishment having a valid approval number, and that the fishery products conform to the health Unauthorized activ!tJes Revocation of approval Right of appeal Certification of fishery produc.ts '.2)73efore-finally--oonsidering-an-application.J:he. Competent Authority may in writing require an applicant to provide supplementary re q m rem en ts of the destmatton country. --------~ •~: ;; :;-;,,c~@.".:'"".',. . 125 124 tA th • ty~" n- (2) An operator ofa fish processing establishment shall, subject 1 .-,-P-.-.,-io n a n-cdc----~5 ,1r ,,.J"'h•efC"7o.-nmipmee1te:e,n, u on · . d to sub-regulation (I), carry out own-checks based on the principles of monitoring (a) make adequate arrangements for t1;e inspectlon an HazardAnalysis Critical Control Points system which shall include: Interpreta~ion Production of fishery products to comply with r escribed standards fl,) onitorin of fish processing estabhshments; and m g (a) the identific~1! 011 ~f critical control. poi11ts in the fish have free access to all parts of fisl:fproce1rsing establishments m 9rder to ensute cumpHanee with the provision: , PARIXIIl processing establishment on the basis of the manufactunng process used; (b) the establishment and implementation of methods for monitoring and checking the critical points; . itAZARD ANALYSIS; CRffteM,--C-ONTROLPOINTS, AND OWN-CHECKS SYSTEM :c)-taking samples for analysisimrlaboratory approved by---~ the Competent Authority for the pumoses of checking 52. For the purposes of this Part: "critfeai---control point¼teaflS~' point, step or proced}lr~ at (i) th ffi f . . d - - ee icacyo cleanmgandd'. ~ . which conhdl can be aflphed, and a food safety hazar can ~-- ·-~--- -- --· .... ..... ,, 1 s~n 1 ectton methods, be prevented, eliminated or reduced to acceptable levels, (~ eemplianee with th~<1as-s e;e sttal]~,;:: ;h::a::~-~--~-~--~:::::::::-:-:::: = and is specific to each fish processing establishment Regulations, and s • •s O rn tltese depending on the raw materials it uses aud on i\s (d) k . . l!lanufacturing, processes, struc tines, equipment, end . edepl1Dbg wntten reco rd s, or records registered in an d d · - ID 01 lemannerofth · pro nets an markellng system; ------~ .. ···R l . - e reqmrements set out in those --- -- ,egn atmns for-the purpose of.submittin th - "monitoring and checking critical control points" includes all Competent Authority. -- g - etr1 to th e those set observations or measm:ements necessary to ensure (3) Th . . that critical control points are kept under control but does implementati ~ pr~V!St0ns re(ati~g to the establishment and not include verifying that end products conform with the referred to in ;nb~ m\ ods formomtonng ~d checking the critical points standards laid down in these Regulations; to these Regn~ati:~ atwn ( 2 ) (b) are con tamed ID Part II of the Appendix "own-checks''-mean~ all those actions--aimed..at.ellSllring . and · 54 (I) A demonstrating that a fishery product satisfies the purs~t to nl 0 1pera5 . .t. 9 r of a fi ,sh processing.establishm~nt sha 11, M . . h . regu a 10n 3 (2)(c) put in l . . ...... easures for requuements of these Regulations, sue actions programme hi hth •- Pace prov1s10ns for a sampling s a m P 1 . · d . h . al th fi h . ' w c ough not extending syste ticall • n g correspon mg to an approac mtern to e 1s processmg- batch shall all c . ma Y to every production programme L' d h "bl h ' ow ,or. est-att-tishment an t e persons respons1 e to eac ·proouction establishment --- -- - - ---- (a) validation o:f-the-0wn h ks · -c ec - system when-first-set-up· 53. (!) An operator of a fish processing establishment, shall take all ' necessary measures to ensure that at all stages of the production of fishery (b) revalidation where necessary of the system in case of a change to the characteristics of the product or products, the prescribed standards are complied with. manufacturing process; and (c) verification at specified intervals to ascertain whether provisions are still appropriate and are pr9perly ap..,p,.li,,.ed,,.~ '-·:.'··-·.·<•.J 126 ·-··---··· 127 (2) · The purpose of sampling for laboratory analysis referred to ( c) reports and written accounts of decisions relating to in regulation 53 (2) ( c) shall be to confirm whether the own-checks system the corrective action when taken. complies effectively with the provisions of regulation 52. (5) A . t d n appropna e ocnment management system shall be set (3) Own-checks system shall be confinned in accordance with up to provide for information generally, and more particularly, for the easy .. the proyisionH.ei.Qut in Part Ill of the Appendi)[Jo these Regulations. . retnevalof all documents .relating t" an identifiedpmductionbatch. f<t,)--'l'fl't1.ccc1CS001rrnrrp,ec,t,tc,i1rt1t-,Alctttt~rity s~U, in appreving labaratories 56 Vlbere the results afown ehceks 01 any htfonnation at the disposal Th mentioned in regulation 53 (2) (c);· t8ke into account the requirements of of the 0~~~tor of ~--fish processing estabJisbment reveal an existiHg or he:;:~ to EN4500 t standard or equivalent requirements, except that the Competent potential risk to hea1t11, approprtate measures shall be taken by the operator Authority may consider less restrictive principles, when considering to rectify the nsk under the supervision of the Competent Authority. J!JlJlfQVlll fQr i)ltemal lai,<>mtori~s of a fj sJ1J1rocessin11es ta),Hshm~A!,. . .. 57 - 'The results-ofalh:lf-'- •-d t ts Ii , 1 b k . --,.----- -~ . ccM an es s a, e ept ,ora penod ofat Record of ,.Imm-p-1-e--m--e-ntatior 55 (J) A person shall, pursuant ta the requirement cont:ained iil and verification ofregulation 53 (2) ( d), docnment all information relating to the implementation own checks of own-checks and their verification. (2) The documentation-referred to in sub-regulafion (If shall include two types of information which must be kept for o!)ward transmission to the Competent Authority. (3) The first type of information shall be a detailed and .... comprehensive document iildudi~g: ·- (a) a description of the product; (b) a description of the manufacturing process indicating Critical Control Points; (c) an assessment of risks and control measures for each critical control point and identified hazards; ( d) piocedures for moriiionngand checl<ing iif each en ti cal control point with indication of critical limits for parameters that need to be controlled, and corrective action to be taken in case ofloss of control; and ,-.e). procediu:c:sfuyerif\catio11 .and review, (4) The second type of information shall include: (a) records of the observations or measurements referred to in regulation 52; 1,'1L!.esults of the verification activities referred to in regulation 54 (l); and least two years. usults 58. A fish processing establishment shall have an adequate number Trained staff of technical staff members trained or qualified in HazardAna)yJl.isCritic,.a Le,------=---~ ·controlPomts System to carry out own-checks and allied duties to ensure food safety. . PART XIV COMPEI'ENT AUIHORITY 59.·-f11--The responsibilities of-the Competent Authoiity shall include: (a) the tasks, duties and responsibilities specified in the Fisheries Act; (b) establishing and implementing the standards for fish Responsibilities of Competent Authority and fishery products specified in thes.e Regulation,,, s ca~n;;,d-oiherwise. (2) The organigram of the Competent Authority shall be the Fisheries Division. PARTXV MISCEUANEoUS 60. A person who contravenes any provisions of these Regulations commits an offence and is liable on summary conviction to a fine not exceeding one thousand dollars. Offences ~.,.,,,,......,.. 128 • Cap. 52, Booklet 2 No, 2 of 2001 '-22 are repealed: APPENDIX (a) in the Fisheries Regulations (i) Part Ill, RULES FOR THE APPLICATION OF HAZARD ANALYSIS, CRITICAL CONTROL POINTS AND OWJll-,(::HECKS SYl)'f]<:M (b) {iii) tho Nmth Scbednle; the Fish and Fishery Products-Regulations. Identification of Critical Control Points It is recommended to proceed to the following activities in sequence: t. Assembly of a Multi-Discipllnary Team (1) This team, which involves all parts of the enterprise concerned with the fishery product, shall include persons with lmowledge of: ·-i:ar-me Whole rnu:ge of spectf1c k.ri:OWtedgtnliltl e:tpe'itfae-appropifafe·to·-tffe~ (b) its production, manufacture, storage and distribution; and ( c) its consumption and the associated potential hazards. +{2,t,),-,Where-necessary,-the-tea~ may-be assisted by-the~pecialists-who will help it to solve its difficulties as regards assessment and control of Critical Control Points: (a) a quality control specialist who understands the biological, chemical or physical hazards connected with a particular fishery product group; (b) a production specialist who has responsibility for, or is closely involved with; -il!elecimtca1-process of manufacturmg-thefisltery product und1.-. . study; (c) a technician who has a working lmowledge of the hygiene and operation of the process plant and equipment; and 1u) any otheq,~mm with specialist lm<iwledge-ufmicrn-biology, hygiene and · food technology. (3) One person may fulfil several of the roles mentioned in this Item provided all relevant information is available to the team and is used to ensure that the own-check system developed is reliable. Where expertise is not available in the establishment, "u:vice-should be obtaiued-fr-Om---Other-sour.ces...(coPsnltancy, g11jdes....of gooU manufacturing practices, etc.). .· ~-~.X~ • ., TIO ·i· 3. 4. ,criotion of the Product The end product should be described in terms of: (a) composition (e.g. raw materials, ingredients, additives, etc.); Qi) stmcture and physico-chemical characteristics ( e:g:- solid, liquid, gel, emulsion, Aw, pH. etc.); (c) processing (e.g. heating, freezing, drying, salting, smoking, etc., and to what extent); · ·· ( d)-packaging ( e.g. hermetic;va:cuum, modified atmospher<>);- (e) storage and distribution conditions; (f) required shelflife (e.g. sell by date aud best before date); fg) (h) .. - ... instructions for use; and any micro-biological or chemical criteria applicable. Identification oflntended Use 13...--~ (b) equipment layout and characteristics; ( c) sequence of all process steps (including the incorporation of raw materials, ingredients or additives and delays during or between steps); {d) technicaLparameters of operations (in particular til"e and ·tempemtute;-·· including delays); (e) tlow of fishery preEH:lets (ineltttiing potential uoss-contamh1auon); ( f) segregation of clean and.dirty areas ( or high/low risk areas); (g) -ol<>aning-anddisinfectionprocedurea, Or) hygienic envhonment of tile Ilsh processmg establishment; (i) personnel routes and hygiene practices; and (jf product storage andclistribution conditions. 5. On-Site Confirmation of Flow Diagram After the flow diagram has been drawn-up, the multidisciplinary team may confirm it on site quringoperating hours. Any observed deviation must result in an amendment of the original flow diagraJ11 to makeit accurate. The multidisciplinary ieiun inay define the normal or expected use of the fishery product by the customer and the consumer target groups for which tlreiishery product isintend<>d. In specific cases, the suitability of the fishery product for particular groups of consumers, 6. Listing of Hazards and Control Measures such as: (a) institutional caterers; (b) travellers, etc.; and (c) vulnerable groups ofthepopulatimr, may have to be considered. Construction of a Flow Diagram (Description of Manufacturing Process (1) Whatever the format chosen, all stepsi;;;.;;,1;,;;;1 iu tbe process, inc@lmg demys during or between steps, from receiving the raw materials to placing the end product on the market, through preparation, processing, packaging, storage and distribution, must be studied in sequence and presented in a detailed flow diagram with sufficient technical data. ·- --- . (I) Using the confirmed flow diagram as a guide, the team must: (a) list all potential biological, chemical or physical.hazards that may reasonably be expected to occur at each process step (including acquisition and storage of raw materials and ingredients and delays during manufa~ ti,re). For inclusion m the hst, hazards must be ol a nature such that their elimination or.reduction to acceptable levels is essential to the production of safe food; (b) consider and describe what control measures, if any, exist which can be applied for each hazard. · OT A hazard is a potential to cause harm to health and is anything covered by the hygiene objectives of these Regulations and can be any of the following: (2) 'fypes-ofi!at1tffllly-iBG!ude.but.ar.e.J1al limited to: (i) unacceptable contamination ( or recontamination) of a biological (micro-organisms, parasites), chemical or physical nature of raw materials, intermediate products or final products .. .... i'!! pl a1 1 ~working pre mises and ancillary premises; =====----==~~~ (ii) unacceptable survival or multiplication of pathogenic micro-organisms "j --~ 131 and unacceptable generation of chemicals in intennediate products, final products, production lme or litre env honment, ( iii) unacceptable production or persistence of toxins or other undesirable products of microbial metabolism. ,nd activities that can be used to prevent ate them, or reduce their .i:mpact· or occurrence to acceptable levels. (b) More than one control measure may be required to control an identified hazard aria-more than ·one·hazard-may-be-oontrolled by,.one coptrol measure. For :eurization or controlled heat treatment may provide sufficient assurance ofreduction of the level of both Salmonella an measures need to be supported by detailed procedures and specifications to ensur-e-their effective implementation, as for example (i) (ii) precise heat treatment specifications, and (iii) maximum concentrations of preservatives used in compliance with the : aj:>plicabforules on additives of the-destination markets. 7. Methods of Identification of Critical Control Points (I) The identification of a Critical Control Point (CCP) for the control of a hazard requires a logical approach. Such an approach can be facilitated by the use of the following decisiou tree ( other methods can be used by the team, according to their knowledge and experience): Decision Tree for the Identification of CCP Answer each question in sequence, at each step and for each identified hazard Question 1 Are-control .measures· in Place for the....hazar.d? c---c=,------,-,---, Yes No Is control at this step necessary t---for product sa~ety? 1- - - - - - - - ---------- Y e s No STOP(*) Question 2 Does that step eliminate or reduce the hazard to an acceptable level? =--j------.. 0 es Question 3 Could contamination occur at, or hazard increase to, an .unacceptable level ? J No Yes Question 4 Will subsequent step eliminate or reduce the hazard to an acceptable level? STOP(*) No ~-====-=I Yes STOP(*) (*) The step is not a CCP, proceed to next step. 133 ~~ 1~ 134 (2) For the apphcatlon of the Decision Tree, eaeh precess step identified in the flow diagram should be considered in sequence. At each step, the Decision Tree must be applied to each hazard that may reasonably be expected to occur or be introduced .. ..and each control measure icle n tified, Application of the Decision Tree should be flexible and requires common sense, havl-ng- cons1derat1onOf the whole manufacturing process in order to avmd, w~erever possible, wmeeessary critical control pomts. 8. Action to be Taken Following Identification of a Critical Control Point ''t'iie,den\ificati<in ·of Criticai- Coil tr bl Puints- has·'two -oonse<juences-foLthe multi, (a) temperature; (b) time; (c) p.H.; ( d) moisture level; ( e) additive; (f) preservative or salt level; (g) SellS'?TYJJJ!fll !ll~g, i:s ~uch as v\sµal appe'!f ance and; B§--- .. --~ (a) ensure that appropriate control measures are effectively designed ;'d (2) Critical limits may be derived from a variety of sources. When not taken from implemented, in particular, if a hazard has be en rd entlfi:i::~::!e~~ regulatory standa r:ds~e :g. fr gze11 st"r-age temperatui-e) or from existi~g and validated control is necessary for pro'aucFsafety and 110 control 1 fffi El gutdes of good manufactunng practices, the team should ascertam their vahdi that step, or at any other, then the product or ptocess should ne ma 1 e ly 1 . re1ative to the control of identified hazards and CCP's. In some cases to reduce at that step, or at an earlier or later stage, to include a contra measure, the risk of exceeding a Critical Limit due to process variations, it may be necessary and · to specify more stringent levels (i.e. Target levels) to assure that critical limits are (b) · -~stablish and impletrient a monitoring and checking system at each Critical observed. •· C-ontrol Point. PARTII Establishment and Implementation of Monitoring and Checking Critical Control Points An appropriate monitoring and checking system is essential to ensure the effective control ~f each Cr-itical--Gentr-0!-P-0inL(CCP). To de"-<lfoll such a system, it is recommended to proceed to the following activities: · · 1. Establishment of Critical Limits for Each Control Measure Associated With Each CCP ) Each control-measure associated with a CCP shoulif give rise to the speclficarton of critical limits. Those critical limits correspond to the extreme values acceptable with regard to the product safety. They separate acceptability from unacceptability. They are set for observable or measurable parameters which can readily demonstrate that the CCP is under control. They should be based on substantiated evidence that chosen values will result in process control. Examples of such parameters mclude: 2. -Establishment--0f-<1-Monitor4ng and Chec-king-System-foi-Each CC-I' An essential part of own-checks is a programme of observations or measurements performed at each CCP to ensure compliance with specified Critical Limits. The programme should describe the methods, the frequency of observations or measurements and the recording procedure. Observations or measurement must be able to detect loss of control at CCP's and provide information in time for corrective action to be taken. Observations or measuremc;:nts c~ be made continuously Of dis c9.µ~tµJ!QUsly. When observations oi: measurements are not continuous, it is necessary to establish a frequ~ncy of observations or measurements which provides reliable information. The programme of observations or measurements should properly identify for each CCP: ( a)-;,ho~s to-perform monitoring-and-Checking; (b) when monitoring and checking is performed; ( c) how monitoring and checking is performed. 3. Establishment of a Corrective Plan 1 QJ:,se:cvatians or measurements may.1..iiidiicate;: : ~ "~ -: ...;....;;~,... ..:::7 136 (a) that the parameter monitored teml,to--deviate-ftom its specified critical -137 limits indicating a trend toward loss or'control. Appropriate corrective (c) review of deviations; action to maintain control must be taken before the occurrence ofa hazard; ( d) co f - -- - ----- - - rrec ,ve act10ns and measures taken with regard t ===== J(b[IJ i! ) ~t~ha;t~th~e pga~r~am:•:te:r;m~o:n~,t~o:red has deviated-ftom~ts-specified criticallin]jts, ( e) aud"ts f th O th e product; and '-,-----------------~in;d:i~c~a11~·n~g~a!lo:s:s:o:f:c~o:11t10!. It is neoessary to take appropriate correctiv; · 1 0 e own-checks system and its records. action to 1egaifl oentwl <3) It is necessary to review the system to ensu .. · . case of change. Examples of ch . 1 dre that it ts, or will be still valid in ange me u e: (i) change in raw materi 1 · d (2) Corrective action shall to be planned in advance by the multidisciplinary team, for ------"ach.CCP so that it can be taken without hesitation when a deviation is observed. Such corrective action shall include: lay out and . a or m pr~uct, processing conditions(factory envuonment proce . . -. . .• . . disinfecli12nprn amme . ' ss eqmpment, cleaning and (a) proper1denttficattonoftheperson(s)respo11swleforthe--implemental!on .. gr ), --- ------- of that corrective action; (u} change iu paclcsging "tor!'loP nr distrib ·ti ct· . · ,~~~~FnTI:7'l'ffllim""'ii'ffiHm==~ ,.-o. ~ n on con 1t1ans· (Ii) descnptton ofineans aiid-a<-tioMe<jllired ro correctthe obsmed deviation; (iii) change in consumer use; and ( c) action to be taken with regard to products that have been manufactured - - ---- -----~v)-receiprof any infonnatiollim anewl d • w . lazat 'aS-SUt-rat =wtfuil., ,,. ~ .e-nsne~ during the period when the process was out of control; and ( 4) Where necessary, a review shall result in the amendment of the provisions ( d) .written record of tneasures taken. PARTI.~II' Verification of Own-Checks System ( 1) Own-checks system verification is necessary to ensure that they are working effectively. The multidisciplinary team shall specify the methods and procedures to be used. Usable methods may include in particular: (a)--mndom-Samplingand.analysis ; (b) reinforced analysis or tests at selected Critical Control Points; ( c) intensified analysis of intermediate or final fishery products; (d) surv~ys oii actual condition during-storage,distribution and sale and on actual use of the fishery produc:t: : (2) Verification shall provide for confirmation ofthe suitability of the own-checks system established and ensure, afterwards, with an appropriate frequency, that the provisions laid down are still being properly applied. Verification procedures may include: ;:--------------- ·(a)---inspection-of-operations,r· {l!) validation of S:Etical Limits; laid down. (5) Any- change to the own-check; system.shall be fnlly inc.orporated into the aocumentation and teoord-keepingsystem in order to ensure- that accmate up-to-date information is available. ( 6) Whei-e criteria are specified in Regulations, such criteria are to be used as reference values for the verification process. t~ 138 FIRSTS FISHERIES DIVISION · MINISTRY OEAG RICULTURE AND FISHERIES JlISHF.BJES (FISH AND FISH PRODUCTS)-RE-GULATIONS I •----'•'~: .... -~~, ~= ~• ln:gu1atron ,.., FEES FOR FISH PROCESSING ESTABLISHMENT LICENCE 1i~l,,ation fee for fish proeessing establishment licence of any kind $ su.oo· AppllChuvu .. Annual licence fee for fish processing establishment of any kind $500.00 ~39 SECOND SCHEDULE FISHERIES DIVISION MINISTRY OF AGRICULTURE AND FISHERIES FISHERIES (FISH AND FISH PRODUCTS) REGULATIONS ------·-· I• egulatiou 44] Application for a Licence to OperaieaFish Processing Establishment Name and address of apphcant: Name and address of owner: ;;;;;;;;;;~-~-;;;;;;~-;;;;;;;;;;;;;;;;~-;;;;;;;: Name and address oflessee (ifleased): Name and adc)ress of premises to be certified: ,, KincJs.-of fish to be processed:=-----,-===---------,----======== Source(s) offish for processing: Principal markets: EU D USAc:J Caribbean D Specify: Other D Specify: Canadac:J Chief Fisheries Officer Fisheries Division Ministry of Agriculture and Fisheries Dear Sir, I/we being owner(s)/operator(s) of the above-mentioned premises hereby (applies) (apply) to the Fisheries Division for a licence to use the said establishment in accordance with the F1shenes (Fish and Fishery ProductsJRegulations, 2004. 140 The receipt for the prescribed fee of dollars {$, ) is submitted with this application. Signed --:(:Applicant) Date ------- ·--· ---·--- - ·---· ·· ... - - ---- ... , , .. -- --- .. 141 FORM2 [Part II, VII) Inspection checklist for Approval for a Licence to Operate a Fish Processing Establishment ate: General Name ofapplicant: -:--:--:-:-:-::=---:--:--:-:=:==-:--:-------==== Address: Portfolio (Owner, lessee, other): Contact Nos: Company's Address: Telephone No.: ------------ Fax: ~ Nature ofEstablishment· Eisb Processing--J:-l - Cold Store-H • For Fish Processing Type of processing (Please attach particulars; specify products, species processed, estimated quantity to be produced per month, target markets, etc.) • For Cold Store {Please attach all particulars; specify all products and quantities to be stored) --·· Element to inspect m M SIC Score Remarks 1. Site Is the area suficiently :large to cany out the work under sanitary and hygienic conditions? Does the layout preclude contamination? .Are the c!ean-and-d-irty-areas-sepam-te . .. , - - - 142 --- 143 Element to 1nspec~ -SIC- -s.,., ... 2.8 Facilities and Equipment for Cleaning and El e ~~nt to-ins·pect- -------:- II! M .. SIC Score Remarks Disinfecting Pla~t Facilities, Utensils and ··--- Equipment - -- . -- ·- ' Are they available? . 2. Fish handling and processing areas L-.1 l'toOrS ' ... - -L.Y o' , ·o = Is the .floor waterproof? ls the floor rilade of materials, that are easy to Are they available? Are materials kept uhder hygi enic conditions? -~ cleaµ·and di,s!fil~ct? ' . ·-- -. IS·:tli~ fut,!-bid k. il way·1o-a11c;w··ror· easy· - ... -- 1---·a .,~; • ----- -- ----- ·- .· ~--··- .. -.. -... ,,. . ..... ···- - ···· • · - · · :- =-- -~~vided with 1 " ~-···Rooms [Ce Rooms and Cold Stores equipinent to remove water? .. 3.1 Floors Is the floor waterproof! 2.2 Walls Is the floor made of materials easy to clean and · Are me Si:ulaces· s~i10oth;· ·easy-to · -· ···-· - - -- - --... •• - ? Is the floor laid down in a way to a&w for.eaSy Are the surfu.ces durable and impenneable? drainage of" water or 1S 1 pro · w equipment to remove water? 2.3 Ceiling 3.2 Walls of cold stores ,Is" the ·ceiling of-a smooth and washable·' surfu.ce Are the surfaces smooth and: easy to clean and ' disinfect? ' that will ensure cleanliness? ---·· . ·- •' -- -~re the· ·surfa"ces durable "8.\ld impermeable? · · 3.3 Ceiling of cold stores 2.4 Doors Are the doors made of durable material that is Is the ceiling ofa smooth, washable surface that will ensure cleanliness? impermeable and easy to clean? 3.4 Doors of cold stores 2.5 Ventilation Are the doors made of durable material? Is the ventilabon-adequate? --- ----- ..... Are they easy to clean? Does it allow for good extraction of moisture? 3.5 Lighting in cold stores Is the lighting adequate? 2.,6: Lj.g/:11.(l]g (J:lqtural and Artificial) . ·-- ---- . ·····- .I,-lheJighting.rukqual"1. . ----· ·- ,. ·- -· . ,, .. 4. Freezing and chilling facilities and 2.7 Hand Cleaning and Disinfecting Facilities practices Are the fucilities in sufficient number?. Is the refrigerator capacity adequate to ensure Are the taps hand operated? proper product temperature? Are detergent and disinfecting agents available? Is the freezing capacity sufficient? • ·• ,. .,. · - -'-'ed with d§J):osable hand Is freezing capacity sufficient to keep fish temperature at or below - I 8"C (whole fish frozen ,. towe1s? m brme and mtended ror cannmg at or .. ---- ... - - -··-··· -- ----·--··-" ------- .. --- -· ----. - --- ---- - --- · 1\ ----- 144 ------~- ---- -------- -- 145 Element to inspect m M SIC Score Remarks Element to inspect m M SIC Score Remarks below -9°C)? Is there an adequate number ofwashb asins? ----l--1---+·-· ·-·-· ·-·--·- Is the chiller-room-eq uipped ·to-ke·ep··fish-lretweerr -· · - --- ---- -- -- - -- - --- Is tliei"e ail adequate numb CI"-Ofio-iiets? 0°C tO 5°C? - I - - • ·• " •-.:, Are the cokl stores equipped with a temperature and processing area? • . • - .;,,, ·-J ~u • ' Are toilets equipped with working water-flushing Is the thennal sensitive part of the thennometer systems?- -- -· ~ - placed in the coklest a~a -~ fthe cold store? Are hand washing and disinfecting systems ; f=:. : ::: ::: : : ~-------------------------------=-=-=-=-=-=-=~===.L---L ::-1 =:======----------~ ·. -. available?. ---~~- ----• -. , - -- . --· . ---- .. - ·---1-~-- .. --- --+ -- --- - ------ · -- --- ------- Are disposable hand towels available? . -• . - -S. Inst - - -t• 0 nd work1 -- -r A (cutting boards,--knives, conveyor belts, containen) Are they made ofresistant materials? ·-·- ----c··,--· ...9c Cleeniug~d disinfection oftnosp'l:tta .,,, ----- ---·· -~~-----~+----~ - - . wey-e .. ~1 lu =-and,iisinietfl f--.-- vehicles Is appropriate equipment for cleaning and d~infecting vehicles available? 6. Elimination ofby--products non-destined for Is cleaning and disinfection carried out in a human consumption separate but approved structure? Are the by-products bins eq~ped with adequate 1--=------'-'-------~------'-----'--...L..--'-----'-~--------1 ~- , ~-~•· .,.. •.. ~§,·,JeakproQfan4,oon--~ orrosive? •. -~+-~~----,1------ l-------------------""T-""T-""T--,----,-----------1 - Are they efrectivel;y-ased. -- ---- --· Is there an adequate room for storage ofby- 10. Water supply • products if they are not evacuated at the end of the Is potable water availabe? working day at Jeast? Is sea water clean if used for processing? Are bins cleaned and if possible disinfected between uses? Is waste water properly disposed of? lL General Hygiene applicable to Staff Is~attrretl·taptons, head-~c"o"v=erm=g=,--1--+~--1 7. Protection agai~t vennin and undisirable foot wear, gloves)? animals (rats, cats, dogs, insects, birds) Is staff required to wash hands at least every time Are there adequate vermin proofing and work is resllllled? appropriate protection ilcilities? Is eating, drinking, smoking and spitting prohibited Are potentially tori:: subs~es used in vermin and , , , ~ ----·--- - onthe,rremises? · · '- ·· ---- --- ·· jose ct control prop.erly . .1? •-- -- --- -· ----·-·- Does each rriC:mbcii" p·osse·ss a VaJid"-IJled1ca1 ---------- · Are these substances approved by the Competent certificate? Authority for use in the establishment? 1-------------------f'----,l--t--t---+---------i 8. Changing rooms and toilet facilities Total Score Is there an adequate number of changing rooms? +, .. ,~e-w.. , ... -v ~•v ;.i --- . •vv ...... r· smooth, water proof and easy to clean? ·-- -·-··------- --·- ....... , .... . ·- .. --···· -· . - -··- ---- -~ -- - - -:::::::::::::::::::~-- ·- ··-· -· 14/r Assessment of Inspection Results m - Minor deficiency - a condition or practice which is not in accordance with Good Manufacturing Practices, but which is not considered to be major or serious/critical deficiency. - --- ----- -~-----,·49 Explanation: To obtain a rating of Level I, no more than 2 majornor 6 minor deficiencies could exist. If a fish processing establishment is rated at Level I, then that establishment's next routine check visit would be 12 months later, as illustrated in the table. • • ,-1· • • a· h \ NOtwithstanding this the fish processing estabJisbment would be requested to correct aDy , M. ,~,.,,4"''\Jff"Sr ae-ficie11ey a een .. ,trnn er jlrae!!ee w 1e : . . . . . . . ' defic1enc1es w1thm a stipulated period as specified by the Competent Authonty ;' , (a) may mh!bit general sam!al!on; or When the numberof deficiencies exceeds 2 major and 6 minor, but are fewer than 7 and 10 respectively, the rating obtained will be Level II, and the next visit to. that establishment . would•b~eheduled-for-6-monthslater;-· During1his--v¼it,4he~stablishmentwill be-required (b) may result in the deterioration of the product quality, but which is not considered to be a seri onsh:aitiC~l~-:deficiency, ....... ·---··· I to obtain a rating of Level I. {)f-both I C I , ···-· - ·-· ' I(a fish processing establishment, having obtained a previous rating of Level II, does not C/S - Critical/Serious deficiency - a condition or practice which: achieve a rating of Level I at the end of 6 months, thelicence to operate such an establishment Facility Rating Level I Lo~el II Level III Level IV Lev~l V =(-a) 1 esults-or-may--n,sult ilrffiep10duction · of a· p'fotlITCTTifat IS tanned;-- niiif OthtlVtik~d. (b) presents a threat to the health and safety of the consumer; or (c) is not in accordance with Good Manufacturing Practices ..: - TYJ.)e ~f·n ~~!~ci~nc11 - Fr~-nue!l,·fy ... Max "no. of. of Visits follow up visits Minor Major Critical/Serio us 0-6 0-2 0 0 nee every NA 12 months 0 nee every 0-6 .. 3-5 --- 0 1 o'-1ii.7rn.ths NA ' 2 visits 6-10 0 0 nee every totaling ? 7 month period of 2 months --- 2 visits 1-2 0 nee every totaling NA :::,11 two weeks period of4 weeks 4 visits >3 Weeklv totaling NA NA perio--d days . .. ·,, ~ : . . . ·- ., i --- Establishments must achieve a maximum rating of Level II and above upon each annual routine check ·visit in order to be granted a licence to operate. After initial application for a l icen~e to operate, a particular fish processing establishment t· ,~:<..-Withi.a: f1..rSt1a ·-· a ratmg of LeveTII,and, after havmg obtained this, will be requlfed to obtam a rauiigo Level I within a period of 4 more months, unless the Competent Authority deems it fit t< allow a longer time period to the particular operators of the fish processing establishmen in question. The maximum number of follow up visits gives the fish processing establishment an allottec time frame in which it is to achieve an anterior rating lev.el at least, then its next visit woulc ----b6--6Gh"'1uled-according to-its-new-rating-kveL-- ····--· --- ····--- - --·· .. ,. . ... · ·· n: 148 .. ---· / THIRD SCHEDULE URXH-SCHEDULE~--~ FISHERIES DIVISION FISHERIES DIVISION 149 MINISTRY OF AGRICULTURE AND FISHERIES MINISTRY OF AGRICULTURE AND FISHERIES FISHERIES (FISH AND FISH PRODUCTS) REGULATIONS FISHERIES{F-ISH-ANDFISHPRODUCTS) RE-GULATIONS · Fi.sh Ptocessing Establishment Liee11~f Licence No. 1:J!e persC>I! or fishp rgg,,;i;ing;,stabJishment===="::::=:~~:: : :: : : =-==- : of (address of Fish Processing Establishment) named.as the licence holder is hereby granted a 1icence jp accord1nce-w-ith-=seGt-iencl 7· (-l}-of" ~======~-ithli-eerF'ii1s<1-hiee:rnieies· Ad~ iO use-the premises described above as an Establishment in aeeerdanee with the conditions set out in this licence and prescribed from time to time in the Fisheries (Fish and Fish Products) Regulations. Conditions: -::·· ·The species oftish '!~thorizedJo be processed: -'c :-===========-== Types of processing authorised to be carried out: Furtlier Conditions: l. 2. 3. Dated this day of ,20 Signed, Chief Fisheries Officer Expiry date: ·-· T [Part VU, VIII] Inspection Checklist for First Time and Routine Inspections of Fishing Vessels A. General "Nr.a:cmccecc-orVeSSel: Name of owner: B. Inspection Checklist Element to inspect 1) Minintum.Requirements 1.1 Miscellaneous Is there a reception area set aside for receiving fishecy product on board? Are holds or boxes large enough fur each catch to be separated? Are hoki or box parts easy to clean? Certification No.: Name of quality manager: m I M I SIC I Score I Remarks Are products separated from the sun, dirt and l·qthe.t.~ Qn,UlmmarJts? . --·..J-----11~,--r- - - ------1 1.2 Is the system for-conveying products from recepfun area to processing area hygieni:? I .3 Are work areas for hygienic processing sufficiently large? - ·-- ---- 1.4 Storage facilities Is storage of products separate from preparatim and processing areas? Are storage areas for finished products adequately large and easy to clean? Are there storage facilities for packaging materials? Is,. there a separate hoki for storage and processing j--+-+----J---+----------t 1 01 bypwducts where applicable: ·--·- .-¥,;;,• C . , .. il 150 Element to ins e ect 1.5 Is there special equipment for pumping waste into the sea or watertight tank reserved for that purpose.'?. .. - ---~-- -··· J.6 Water supply I • - ft= .. t'l-''Y available? , .. ,,, , Is seawater .intake situated ~way from waste w!lter,-+ waste and engine coolant outlets? Kl- "s!Jl/feciiif;~; Are changing moro(s) available? Are w.ish basins available? Are toilet facilities available? ·R-e =-• Are appliances fof cleaning, disinfecting and drying I ~ I f I 2) Preparation, Processing, Freezing areas 2.1 Floors Is the floor easy to clean and disinfect? ,!M--l"rai~t: ·eaiW, 4rniqeirl~fi:6m ..flcer or -i.S ·-e.qu.ipri:lerit aYailahk>tOr feIDOviiig·water-f ~ -- Are draining holes large enough not to be obstructed by fish waste? 2.2 Walls Are walls easy to clean, durable and impermeable ? Are ceilings or roof linings easy to clean? Is there a possibility of leakage of oil from hydraulic circuits onto fishery product? 2-:J-·· ventliatwn Is ventilation adequate? 2.4 Lighting Is lighting adequate? 2.5 Cleaning....and-<fisinfecting appliances-----attd-t tools----------- · -----1 ··· Are these well kept in cupboards and away from the fish? Are these resistant to seawater corrosion, easy to clean and disinfect and well maintained? 2.6 Contamination offish by pets or animals Is there a risk? ~ -·--· ~ I Element to mspect m I M I S7Cl Score I Remarks 3. Conditions for handling fishery products 3.1 For-fresh1zsfz ------------1 Are chilled.! unpa ckaged products siored un der ice in the chill room? u5, 5' "& ,,. llc,\;QI hygienically? Are guts and parts removed from the ar~a of products int~nded for human consumption? ·uoes trrne of eXpO·Silie·:.Offish•totempefatilre--Otlier.° than that of melting ice ex~eed 5 hours? Is ice carried on vessel fot icing. offish? Is surface of ice hold clean, smooth and ea sy to clean? li9cocs ice lwWpruvide--pn.pc1 ·d1if'.tiage ·of--tnetr·1-··-· ''f"U"f water from ·hold? Does ice hold have sufficient capacity for amount of fish caught? Is there sufficient ice available on board for amount of fish caught? • 3.2 For veSseiS Whichfreezefrshery products Is the refrigeration capacity adequate to ensure proper product temperature? Is freezing capacity sufficient to keep fish temperature at or below -l 8°C (whole fish frozen in brine and intended for canning at or below 9°C)? Is the chiller room equipped to keep fish between 1 0°C-and· 5°c1-····- · Are the cokl stores equipped with a temperature recording device easy to coosuh? Is the thermal sensitive part of the thermometer / placed in the wannest area of the cold store? · ----- Are temperature record ·charts·a-vai1able for / - 0 ms · P e c tto · n ? · 3.3 Conditions/or thawing Is thawing carried out hygienically? 3.4 Conditions for processed products Is treatment to inhibit development of pathogenic micro-organi<lms scientifically recognized...h v ti-..,. law in force? ·· -- --····--· --·- '1~~~ :\: J, ....., J ···- . 1----·· 151 1 '.;"';~"..'";'::,.~•; , J; ,\½-,e•,s'"'" ., ., · -·-152 153 · -e-D-t-te-ia-s-p . Score Remarks ; " ota.ble watet'' means fresh-water used fer human-Gens1:ltl1Jffltffl,e-patability-o:' - , .. -· which should not be lower than the appropriate standards including the standards established 1 Is a record kept of the processing activities carried in the latest edition of "WHO International Standards for Drinking Water". out; are they available for inspection by the Competent Authority? -·- - ·--- ·--- Assessmentoflnspection. Result -- ·--. 3.5 Where applicable, are the··c-crnditicrns for: , m - Minor deficiency - a conctrt:ton or practice which is not m accordance with Good - smoked products , . - . ~ ---· .. ~ ..... , A , . , ,.u~u l.) LV -- u~-...J· Vl Ca.J - ,.. •~ f'•V~~v S deficiency .. cooked crustacean and molluscan shellfish ·--- products . Major d,ficiency - a condition or.J?pftice wliich: ' - mechanically recovered fish fies~· M ...... a.!,l..h-.~ ... r.~d to accord-ing ... .t.ct.1h.e,.,+e.,q.ulr:,e:m;.ents"as. ",. .. ·-· ·-- ·-----·. ·-·· .... "--·· ·• ·-··"· -·· ' -- ------ ------ -- -- specified by the intended ma'rketS? ta) mav inhibit ~eneral sanitation- and/or I ' 1 •• u .... onu1,ions concern,ng paraf1t es (b) may result in the det.erioration of the product quality, but which is not Are fish and fish produc1s subjec·ted lo a visual inspectio·n for the purpose ofdetec-ting and considered to be a serious/critical deficiency, removing parasites? --------· - - --- -------- - -·- . - - ---A=-.--e--=i, fcstedpun::=p)aeed 011-=th., - - --,----- .. • ",. < ~v ., , r'I< , , . - , . , . consumntion? Are products to be eaten raw or cold smoked - : (a) results or may result in the production of a product that is tainted, subjected to a temperature of-20°C or Iciwer for at least 24 hours? decomposed or unwholesome; , {b) presents a threatto the health and. saf~ty .. of the .consumer; OL" •· ,4,; G e ne.u1I-C,a1a1dlt iooi8 9~ S tdf Hygie!!e ... l - . . . .. ·--·· . -·- ----- -'.k ····-- ---· ··- ·- -D-o--st-aff me-m-b e rs ~a-nd lin·g-e-x.,., s ...... :.,.1ery ..... (c) is not in accordance with Good Manufacturing Practices. products wear suitable clean working clothes ! and/or clean overalls? Are hands washed regularly, at least each time immediately·prior to handling offish? Are wound to the hands covered by waterproof dressing? Are any of the following done on board vessels: Vessel Type of Deficiency Penalty smoking, spitting, eating, drinking? Does the employer ensure that persons who may ··---- .... - .. Rating 1n mor··-·- MaJor -- ·cnticiil/Senous . ···--·-···· -- 'CVI11a-nrirrate-p·nrdu·cts ar,r prev~n1ea .... om nan ...... ,g ., .. them until risk of contamination is removed'.] Are workers required to present a recent medical Level I 0-6 0-2 0 NIA certificate before recruit? Level II 7-12 .3-10 0 Fine+ I week period to ·--·------···-. .. . --- -- =mply with·standard. -----5-.-W-aste Disposal -- - .. -·· .. - . . · Are cOntainefs" u~~d for ~-~si~-storage designed in Level III 2:12 2:10 2:3 De-registration such a way to prevent contamination of products; do they provide adequate drainage of melt.water? ls waste allowed to accumulate in work areas; is it properly disposed of! Are containers used for waste disposal properly cleaned after use? ..,xplanation: 6. Overall Rating ·-. -- .... . ·-· . ....... --·· - ... - ·······--. ,. /' 1 l ! J;: ;! ~ i' J ,/, ~ ! 154 To obtain a rating of Level I, no more than 6 minor, nor more than 2 mn:aJ~-o:r~d~e~fi~c1~· e:n~c~ie~s;c~o~u~ld~-----~Z----------------------------:---: 1 '----------exist. If a vessel is rated at T ,eve} I, then that 1ressel 's-nmtt routine check visit woul one vear I ij Notwithstanding this, the vessel would be required to improve on these deficiencies before th§ next scheduled inspection. ----- · en the numbct of deficiencies falls between 6 and 12 minor, between 2 and 10 major, and/or between 1 and 3 serious/aritiea1, then the vessel obtaitlS,.a ranflg of level II and the owner/operator "Nill be liable to a fine of five thousand dollars and given a period·of-one week to comply with the quality standardsrequired for operation of the vessel. krattng ofLevel lIIWoufdresultin de-registration of the v~ssel. . Made this !0th da HON.MONTOGOMERYDANIEL Minister .-0f Agriculture, Forestry ~Hnw<l~EuiS9t=ecies., , · Printed by the Government Printer ;t the Gove"ent Printing Office, Campden Park, St. Vincent and the Grenadines. 2006 [Price$37.20] a ~ =----:---; . ···-·· '(l"c), th;e~o~p~e;;;ration of the tank or container system shall se hiHing-rate-whic~Sllf=that tbe mix offish (b) ?shery P rod ucts are placed without unnecessary delay and sea water reaches a temperature not exceeding 3'C : ~ protected envirnnroeut at the ,cequired~ture six hours after loading and a ternperature not exceeding a ,s consiStent with the nature of the product; ce--------------"' ()'C sixteen ho~ afterloa ding>; ( c) fishery. pro~ucts, where necessary, are placed as soon ::---------------------t-,(dfl)~af1fl,~~1~each mtlaading, the tanks, cfrcu)ation systems and as possible-m~port,-$torage or market facilities-or in d th ghl a fish processmg establishment· and containers shall be completely emptie and orou y cleaned using potable water or clean sea water, and (d} equipmont and handling prnetiees ti t shallonlybefilledwithcleanseawater; unnecessary damage to the edible parts of:;:e (is~:~ ( er-tlie -rumnmll tire 1inmbet-of the- tank shall-be-£1eari)' products are not authorized for use. iudicated on the temperature recordings which shall be (3} -unloadinginid iaiirurig-equipmeiit shall be· accessible to the authorised officers; (a) c?~structed of material that is easy to clean and JtY owners or operators of fishing vessels shall take all disinfect; and measures necessary to prevent -pe1sons-=--who·--mayc----c--- -~~~~~~~~~~ contaminate fishery products from wo1king on and "°al~ a saf!'sfacfory-state of repa1r and handling them, unless there is evidence that such cleanlmess. persons can do so without risk of contaminating the d. 1 8. edP:m of auction or wholesale markets where fishery products ar fishery products; 1sp ay ,or sale sham - e (g}---routine medical monitoring o~rsons working on and handling fishery products shall be governed by-the applicable law in force. (2) The Competent Authority shall maintain an up-to-date list of the fishing vessels equipped with freezing facilities or chilling facilities. ~~~--1PART-1V REQUIREMENTS DURING AND AFfER LANDING (!} h,e covered an~ have w~lls that ;e ~as}' to clean; (b) h~~e waterproof flooring that is easy to wash and dts~ect and laid in such a way as to facilitate the di dramage of water by means of a hygienic waste water sposal system; · (c) be. equipped with sanitary facilities comprising an al'!'ropnate n';llllber of w,,~b basins, flush laYatories, suitable matenals for cleaning the hands and . I hand towels· smg e use , Conditions for 7. (!) A person shall not place on the market any fishery products - h~a. n"--;a. 1. -~1--~• ,g. .. urtless the fishe1:y p1oducts are handled during and afterJll!l<iing in ( d) be well lit to facilitate the inspection of fishery products; (e) c Jlotbe used for otherp11,poses whenusedforthe displa f i • h • r Y accordance-with the reqiiirenieitts containedfathis-Part. products (2) All adequate measures shall be taken during and after landing to avoid contamination of the fishery products by ensuring that : ,or storage of fishery products; Y (a) unloading and landing operations proceed rapidly; Requirements for auction or wholesale markets (f) - be cleaned regularly and after each sale, and in the case of c~ates, the clelU1111g and rinsing of the inside and outside shall be done with potable water or clean sea water, and where required, they shall be disinfected· =""--""""""""!.!; ~