Directive No. (9/98) on Myanmar Department of Fisheries System of Inspection (MDSFI)

GOVERNMENT OF UNION OF MYANMAR MINISTRY OF LIVESTOCK & FISHERIES DEPARTMENT O.F FISHERIES a1-t&:,1oS'tP: ( c 7:+~<i8,©t@t~oSC\ls'itsq&'P) ( 0/0°) DIRECTIVES (FOR FISH PROCESSING) ( 9/98) CONTENTS ~~ No. Description Page 1. DIRECTIVE 9/98 (a). Part 1 ~ Application and Approval 1 (b). Part 2 - MDFSI Preparation Control Documentation 3 (c) Part 3- Amendment of MDFSI Preparation Control Documentation 6 (d) Part 4 - Compliance with J\IDFSI System 8 (e) Part S - MDFSI System of Inspection Risk category of establishments ... 9 (f) Part 6 - Suspension and Revocation ... 18 I Government of the Union of Myanmar Ministry of Livestock and Fisheries DEPARTMENT OF FISHERIES . DIRECTIVE No. (9/98) August 3, 1998 In exercise of the powers-conferred by Section 23 of the Myanma Marine Fisheries Law 1990, the Director General of the Department ofFisheries hereby issues that the following Directive for Myanmar Department ofFisheries System of Inspection (MDFSI). Myanmar Department of Fisheries System of Inspection (MD FSI) Part 1- Application and Approval Application procedure 1.1 The occupier of a registered establishment preparing processed fisheries products fur export may apply to the Department ofFisheries Director General for approval of a Myanmar Department of Fishery System of Inspection (MDFSI) in respect of one or more operations performed in the preparation of one or more processed fisheries products at that establishment. 1.2 The application must contain the following infonnation: (a) the name and postal address of the occupier; and (b) the location and export registration number of the establishment; and (c) particular of the type of processed fisheries products to be prepared at the establishment; and (d) the operations for which approval is being sought and their scope; and ( e) any other information required by the Director General of Department ofFisheries. 1.3 The application must be accompanied by two copies of the l\IDFSI preparation control documentation and of any manuals, books, documents or work instructions ref erred to in the :tvIDFSI preparation control documentation. . 2 Lodgement of application 2. 1 The application for a [V[DFSJ system ofinspection must be addressed to. the Director General of Department ofFisherfes and sent to the Export Quality control section. 3. I At the order of the Director General of Department of Fisheries and with the permission of the occupier, a Department ofFisheries hlspection team may eva1uate the MDFSI preparation control documentation or conduct an inspection of the establishment, and provide a written report to the Director General ofDepartment ofFisheries. Approval 4.1 If the Director General ofDepartment of Fisheries is satisfied that: (a) the application for an MDFSI system of inspection meets the requirements set out in clause 1 and 2; and (b) the MD FSJ preparation control documentation complies with part 2 of this directive; and ( c) the system of preparation of processed fisheries product is in place and befog followed at the establishment; and (d) the system of preparation of processed fisheries product in place at the establislnnent will ernmre that: (i) processed fisheries products prepared in the establishment for export, and the preparation: (A) comply with all DOF Directives; and (8) comply with the requirements of the foreign country authority; and the Director General of Department of Fisheries may, subject to such conditions as the Director General thinks fit (including interim approval): (e) approve in writing an MDFSI system ofinspection in respect of one or more operations perrormed in the preparation of one or more fisheries products at the establishment; and (f) return one copy of the approved application to the applicant and; 4.2 In approving the application, the Director General ofDepartment ofFisheries may take into account advice from a Department ofFisheries Inspection team prepared under subclause 3 .1. . 3 Part 2 -MDFSI Preparation Control Documentation MDFSI Preparation control documentation S .1 The pn:µarat,on contrn\ documentatkm mu'i'>t tlccumen\ \ho:'>e parts tif the. system of preparation .of processed fisheries products in place at the establishment in accordance with clause 6, 7 and 8. 5.2 The tvIDFSI preparation control documentation does not need to document the critical steps in the preparation of processed fisheries products at the establishment if the preparation is controlled, monitored and, ifnecessary, corrected by Good Manufacturing practice. Content of the MDFSI preparation control documentation 6. 1 The MDFSI preparation control documentation must include: (a) the name and posta l address of the occupier; and (b) the loc.at\on and export reg\'i'>trat\an n.umbe,r oftl\e esti'.&.\i:',\\rr.ent, ?ind ( c) a details of the processed fisheries products to be prepared and the methods of preparation; and (d) the operations for which approval is being sought and their scope; and (e) a declaration signed by, or on behalf of, the occupier of the establishment that the occupier will comply with the l\!IDFSI preparation control documentation and the MDFSI system of inspection; and (f) any other infonnation required by the Director General. 6.2 For each different type of \}reparation of each pracessed food tb.e tvIDFSI preparation control documentation must contain: (a) a process flow chart; and (b) a Hazard Analysis Critical Control Point analysis worksheet and Plan. Process flow chart 7. I A process flow chart must: (a) chart in a diagram a]] the individual steps, including discrete operations, inspections, storage, transport and delays, connected with the processing and preparation of a processed food; and (b) enable the identification of critical step; and 4 • ( c) clearly number the individual steps and cross reference any critical step to the applicable HACCP analysis worksheet and plan; and ( d) be accurate; and ( e) be clear, concise and legible; and Hazard Analysis Critical Control Point (HACCP) analysis wo .. ksheet and Plan 8. l The arrangement for implementing HACCP analysis worksheet and plan shall be adopted in accordance with the instructions, principles and procedure laid down in DOF directive 12/96. 8.2 An HACCP plan must: (a) identify critical steps in the preparation of the processed fishery product; and (b) for each critical step: ( i) identify hazards; and (ii) identify critical control point; and (1ii) describe controls and monitoring procedures for critical control points and duties and responsibilities; and (iv) state relevant specifications and tolerances; and ( v) state corrective action to be taken in case of deviation from the specifications and tolerancesin sub-point (iv); and (c) if complied with, ensure: ( i ) each critical step is under control; and (ii) processed fisheries products prepared at the establishment is wholesome; and (di) this directive is complied vdth; and (iv) foreign country authority requirements are complied with; and ( v) · there is a sound basis for certification; and (d) be in a tabular fom1 similar to Table. I of this directive; and (e) be clear, concise and legible. Note: A critical step may have one or more critical control points associated with it. Critical IPotentiai/Signi I Critical Step/Point ficant Hazards limits for each Monitoring procedure Corrective j Records j verification Action A step/point from a process tlow chart that is assooiated 'WithaCCP. which ifnot controlled may give rise to a hazard ,but does not include steps controlled by [application of GMP). Each step must be . numbered according to Pie step in thei process Flow Chart to which it refers. !Perventivej f I I I Measure What How Frequancy Who Something Any A point of e methods that is a threat · · factor in procedures, to the safety, the checks, wholesomeness, nnJUI1t21JIQ1{SJ process precautions, or legality of hat can be or other the processed "pulate actions that food. ,i,-pm,.ntdto prevent, relate to the ("Legality" that relate reduce, or control oftfa include trade to the CCP eliminate a CCP. description . Numerical hazard, or and product values lower the standards.) must chance of This does not include it The Control The The frequency operators corrective person The that such who acti-on that designated application of measures responsible takes place to ensure methods. are taken, for such when a the procedures, and details measures ar target level com:ctiv ests and othe1 • e 1 . ot where taken & or toletanc action va ~~ons. in they are recorded, is takes add1t10n to record. and the exceeded. place, and those used in designation where anv momtonrig to of the such . deternune I recorder. actirni is co~pliance recorded With th.e . HACCP Plan. include units, and occurring. hazards ma.'WU\llll addressed by and application of minimuni G:tvfP.) tolerances. Table l: Description of the content of an HACCP Plan. ,.,., . 6 Part 3- Amendment ofMDFSI Pv-eparation Control Documentation Application procedure for amendment 9.1 The occupier ofa registered establishment operating under an MDFSI system 0'finspection may apply in writing to the Director General for ap g.r,oval to amend the 'MDFSI preparation control documentation. l 0. l An application for approval to amend the MDFSI preparation control documentation must be made under clause I and 2. Note: An application for a minor variation may be handed to the authorized officer supervising or inspecting the establishment. Changes to critical control points must be notified: 11.1 Any change to the system of preparation of processed fisheries products at the establislnnent that would: (a) introduce a new critical control point to the system; or (b) substantially change an existing critical control point in the system; and would otherwise be required by subclause 5. I to be documented in the MDFSI preparation control documentation, must be approved by the Director-General in writing and the l\.IDFSI preparation control documentation amended prior to its implementation. 12.1 Without limiting the generality of subclause 11.1, the occupier of the establishment must apply for approval to amend the MDFSI preparation control documentation if, in relation to critical control point, the matters in clause 6.2 of{12/96) DOF directive and subclause 8.2 of this Directive change. Director General may require amendments to MDFSI preparation control documentation 13. I The Director-General maytequirethe occupier ofa registered establishment preparing processed fisheries products under an :tv.lDFSI system of inspection to submit an application for amendment of the MDFSI preparation control documentation or new MDFSI preparation control documentation if: (a) circumstances relating to the preparation of the foods at the establishment have changed; or . 7. (b) the Director~GeneraJ is no longer satisfied that the.MDFSI preparation control documentation provides adequate assurance that the processed fisheries products prepared in the establishment would: (I) comply with all DOF Directives; or (tl) be safe for human consumption; or (iii) be accurately described; or (c) DOF Directives have been amended; or (d) relevant standards of the International Standards Organization or Standards ofDepartment ofFisheries have changed; or ( e) foreign country authority requirements have changed. 13 .2 The Director General must advise the occupier in writing of the time within which: (a) an application for amendment of the MDFSI preparation control documentation;or (b) new :MDFSI preparation control documentation; must be submitted to the Director-General for approval. 13. 3 The Director General must advise the occupier in writing of the specified area in which.amendment of the MDFSI preparation control documentation jsrequired 13. 4 If the occupier fails to: (a) submit an application for amendment of the MDFSI preparation control documentation; or (b) submit new MDFSI preparation control documentation; within the time specified in subclause 13 .2, the approval given under clause 4 fur the MDFSI system ofinspection lapses. Temporary variation 14. I In exception circumstances an authorized officer may approve in writing a temporary variation from the MDFSI preparation control documentation if the varied system of preparation of processed fisheries products would ensure, as a minimum, that (a) processed fisheries products prepared in the establishment for export, and the preparation: ( i) comply with this Directive; and (ii) comply with the requirements of the foreign country authority; and 14 .2 A tempora1y variation approved under subclause 14. I may remain in force for a maximum period of 14 days. Part 4 - Compliance with MDFSI System Note: An MDFSI system of inspection involves a high degree of self regulation. It c{oes not require the full time presence of authorized officers at the establishment. Management if the establishment under an MDFSI system of inspection are therefore responsible for ensuring that the Law and all of DOF directive are complied ·with. Obligations of occupier 15.1 Subject to clause 14, the occupier ofa registered establishment preparing processed fisheries products for export under an :MDFSI system of inspection must: (a) prepare the processed fisheries products in accordance with its MDFSI preparation control documentation; and (b) otherwise oomplywith its :MDFSI preparation control documentation; and ( c) comply with any conditions imported under sub clause 4 .1. MDFSI system not to deviated from 16.1 Subject to clause 14, if processed fisheries product is being prepared for export in a registered establishment under an MDFSI system of inspection, a person must: ( a) prepare the processed fisheries product in accordance with its MDFSI preparation control documentation; and (b) otherwise comply with its:NIDFSI preparation control documentation; and ( c) comply with any conditions imposed under sub clause 4. 1. . 9. Part 5- MDFSI System of Inspection Risk category of establishments First risk category 17. J When MDFSI preparation control documentation in evaluated, the Director General must allocate a risk category to the establishment under subc\ause 19.2. Subsequent risk categories 18. 1 The Director General may at any time allocate another risk category to the establishment under clause 19, 20 and 21. Risk category 19. I Therearethreecategoriesofrisk: low, medium, high. 19.2 Subject to clause 20 and 21, an establishment must be allocated the risk category applicable to the processed fisheries products prepared in the establishment with the highest potential public health risk under Table. 2 of this directive. Processed fisheries products not listed in Table. 2 20.1 If a processed fisheries product prepared in the establishment is not listed in Table. 2 of this directive, the Director General may allocate a~ category to the establishment. Inappropriate risk category 2t.1 Despite clause 23, if the Director General has reasonable grounds for believing that a risk category allocated to an establishment under Table 2 is inappropriate, the Director General may allocate a risk category to the establishment. Allocating a risk catq:ory 22. l When allocating a risk category to the establishment under clause 20 or 21, tbe Director-General must have regard to: (a) the potential public health risk associated with the preparation of that processed fisheries products in the establishment; and (b) any other rele"-ant circumstances. Low risk Medium risk High risk Sashimi tuna Frozen or chilled raw fish, Frozen or chilled fish to frozen or chilled fish product be eaten raw (except Sashimi that is to be fullv cooked tuna), frozen or chilled fish before eating by the consumer packaged in racuum modified atmosphere packages. Frozen bettered or breaded Frozen or chilled cooked fish fo'n ptonucts ann f1s'n pIDnuc\s not requhe ing reheating by the consumer Frozen smoked fish and products t, Chilled smoked fish, be cooked or reheated by the con• delicatessen type fish sumer. products. Live fish, live crustacean All oysters, mussels. clams and cockles Dried shark fins, dried Other dried fish and fish products intended for further processing Law acid canned foods, acidi fied canned foods, law acid aseptically packed canned foods, bottled or other similary packaged acidic, alcoholic similarly preserved processed food Prepared fishery meals containing Prepared fishery meals processed food requiring containing processed food substantial cooking by the for immediate consumption consumer or requiring reheating bv the consumer Table 3 - Risk categories of processed foods 11 Exceptions 23.l A registered establishment that only stores processed fisheries products must be allocated a low risk category. Note: Clause 23 applies to coldsiores and slorerooms: both in establishments and al warehouses. 23.2 A fishing vessel operating under DOF Directive (2/98) and MDFSI system of inspection must be allocated a low risk category. Defect categories Defect categories 24. l For the purpose of rating a registered establishment operating under the MDFSI system of inspection, an authorized officer inspecting the establishment may assess failure to comply with this directive as defects. 24.2 For the purpose this directive, there are four categories of defect at an establishment. They are (in ascending order of severity): minor, major, serious and critical. Minor defect 25. I A 11minor defect11 means failure to comply with the requirements of this directive, but not a major, serious and critical defect. Note: Defect that fall into this category cmt!d include: a minor failure to foilow the Good Manufacturing Practices as outlined in DOF directive 7. ·96 (Structural Requirements for Processed Food Establishments) and DOF directive 8 96 clause 1 to clause 26 (Operational Requirements for Processed Food Establishments) of DOF directives under Myanma Marine Fisheries Law 9-"90. Major defect 26.1 A ftmajor defect" means a failure to comply with the requirements of all of DOF Directives that could result in the production of unwholesome fisheries products ofinaccurately labelled fisheries products but not a serious or critical-defect. Note: Defect that fall into this category could include: inadequate cleaning in food handling areas.failure to regularly collect waste from a food handling area, poorly pest-proofed doors and windows, • 12 conslntction of the premises is not sound,. premises are not kept in good repair, inadequate lighting, pressure or temperature of water l1tpply inadequate, inadequate training of staff, failure to adequately supervise stafj; inadequate stock rotation or equipment does not meet the requiremem.v of all DOF directh'es. Serious defect 27. l A "serious defect" means a failure to comply with the requirements ofalJ DOF directives that is likely to result in the production of unwholesome processed fisheries products or inaccurately labelled processed fisheries products but not a critical defect. Note: Defects that fall into this category could include: ineffective pest control, inadequate cleaning program, serious noncompliance with hygiene aspects of DOF directive 7/96 (Structuring Requirements For Processed Food Establishments) of DOF directive 8 '96 clause 9 to 18 (Operational Requirements For ProcessedFoodEstabli!ihments), failure to label chemical at the establishments, inadequate control of food or ingredients during preparation or processing, variation from the procedures documented on HACCP worksheet & plan, inaccurate calibration procedures, or another defect which could compromise wholesomeness of processed food or result in ir,accurately labelled food. Critical defect 28. I A ucritical defect" means a failure to: (a) comply with the requirements of all DOF directives that is very likely to result in, or has resulted in, the production of unwholesome food; or (b) comply with the requirements of all DOF directives with regard to labelling or the trade description of fisheries product; or (c) comply with the requirements ofa foreign country authority; or ( d) issue correct export certification. Note: Defect that/all into category could include: a severe breakdown in sanitation procedures, waste facilities contaminating food, water or 13 equipment, use of water (including ice or steam) which is not potable in food handling areas, serious pest if!festalion, processed fisheries products submitted for export that do not comply with product standards, a breakdown in procedures spec(fied on the HACCP pion, food under declared weight, food cl the wrong declared grade or cmy non compliance which will compromise Jhe safety or u·holesomeness of the food Rating of establishments First rating 29. 1 When an inspection of a registered establishment is conducted b-y Myanma Department ofFisheries Inspection team, the DirectorGenera1 must allocate a rating to the establishment under clause 31. Subsequent ratings 30.1 Subject to clause32 and 33, an authorized officer may at anytime allocate another rating to the establishment under clause 31 if the incidence of defects in the establishment warrants the allocation of another rating. Rating 3 l. l . There are five possible ratings for an establishment. They are (in descending order of quality): A, B, C, D and E. Number or range of defect by category Establishment Rating Minor Ma.tor . Serious Criti.ca\ Min--~---Max !viin------Max Min------Max Max A 0 6 0 5 0 0 B 7ormore 6 10 1 2 0 C NA 11 ormore 3 4 0 D NA NA 5ormore 0 E NA NA NA I ormore Table 3 : Establishment ratin1 table 31.2 The rating of establishment is the highest rating consistent with the principle that the number of defects at the establishment reported in the MDFSI . 14 inspection report for each particular cakgory of defect does not exceed the relevant number or range of defects for that rating in table 3. Note: An ent,y of ''7 or more", "Ii or more'\ 1r5 or more", or O J or more II is unlimited and, therefore, cannot he exceeded Establishment with an E rating 32. l lf establishment rated Eis inspected by an authorized officer and no critical defects are found by the officer, the establishment must be rated D after the inspection. Establishment with JD rating 33.1 An establishment rated D must not receive a higher rating until after the completion of two successive inspections by an authorized officer both of which would otherwise have resulted in a C rating or high.er for the establishment. 33 .2 If an establishment rated Dis inspected by an authorized officer on two successive occasions both of which would otherwise have resulted in a C rating or higher, the establishment must be rated C after the second inspection. Note: Howeve,; there is no restriction on how far an establishment rating may fall after an inspection. Est.ablishment with an E rating 34. l A registered establishment rated E must not process or pack processed fisheries products for export to European Union. 34.2 The export of processed fisheries products prepared in a registered establishment rated Eis prohibited to export of European Union. 34.3 Despite subclause 34.2, processed food in registered establishment rated E may be exported to European Union if ( a) the rating of the establishment at all times when the food was possessed was higher than E; and (b) the food is: (i) sampled under DOF directive ( I 0/96) and accepted as meeting the requirements of the applicable product standard under clause 3 ofDOF directive (10/96t or 34.4 15 (ti) reprocessed in a registered establishment rated A, B or C. Despite subclause 34.2, processed fisheries products in registered establishment rated E may be exported if the food is: (i) (ti) sampled under DO F directive ( J 0/96) and accepted as meeting the requirements of the applicable product standard under clause 3 ofDOF directive ( 10/96); or reprocessed in a registered establishment rated A, B or C. Establishment with a D rating 35.1 The export of processed fisheries products prepared in a registered establishment rated Dis prohibited unless the product is sampled under DOF directive ( I 0/96) and accepted as meeting the requirements of the applicable product standard under clause 3 ofDOF directive (I 0/96). 35.2 Despite subclause 35. l, processed fisheries products in a registered establishment rated D may be exported to European Union and abroad if: (a) the rating of the establishment at all times when the food was processed was higher than E; and (b) the food is: (I) sampled under DOF directive ( I 0/96) and accepted as meeting the requirements of the applicable product standard clause 3 ofDOF directive (10/96); or (ii) reprocessed in a registered establishment rated A, B or C. Assessment by an authorized officer 36. I The assessment by an authorized officer or sampled processed fisheries products from in establishment D or E must include examination of the food to ensure that the serious and critical defects found at the establishment has not adversely affected the food. Nole: Inspections are usually conducted approximately at the frequency specified in Table 4 of this directive. The approximately frequency i11 Table 4 may be increased to take account of the seasonality of export operations. An establishments may be inspected at a greater frequency. 16 Establishment rating Risk Cate2onr A B C D E Low annually 6months 4 months 2 months 6 weeks Medium 5 months 3 months 6weeks I month 3 weeks High 4months 2 months I month 2 ,veeks l weeks Table 4 : App.-oximate establishment inspection frequency Not~: Usually one fishing vessel inspection will he carried out at sea each year. The balance of inspections will usually be canied out in port or at a mother ship. Nature ofinspeetions 37. l The Director General may determine the frequency, intensity and type of inspections. 37 .2 Inspection may be unannounced, 373 The Director General must give the occupier seven day's notice in writing of an announced inspection. 37.4 Representative of a State authority or foreign country authority may accompany an authorized officer during an inspection ofthe establishment Note: An authorized officer may require the operator or owner of a fishing vessel to present the vessel.for inspection within a reasonable time. Failure to present the vessel for inspection withi,1 the lime .\pecified will result in suspension of registration MDFSI corrective action request 38.1 If (a) the MDFSI preparation control documentation (including amendments) at the establishment is not identical to the control copy kept by the Department; or (b) the MDFSI preparation control documentation contravenes Part 2 of this directive; or ( c) a system of preparation of processed fisheries product is not in p\ace or is not being followed at the establishment; or · 17 (d) the system of preparation of processed fisheries product in place at the establishment will not ensure that: (i) processed fisheries product prepared in the establishment for export, and .the preparation: (A) comply with all ofDOF directives; or (B) comply \Vith the requirements of the foreign country authority; or (e) these directive is not otherwise being complied with; an authorized officer may issue the occupier of the establishment with a MDFSI corrective action request in writing in relation to the defect. Note: MDFSI corrective action request will 11s1.10/ly be contained in the MDFSI system Defects Reports in the MDF inspection report. 38.2 The MDFSI corrective action request must specify a corrective action date on or before which the occupier must rectify the defect. Note: The authorized officer will usually consult with the occupier in determining the corrective action date. The corrective action date will be appropriate to the severity of the defect but it may take into account the amount of work involved in rectifying the defect. Obligation to rectify 39. l An occupier who has been issued with an MDFSI corrective action request must rectify the defect specified in the request on or before the corrective action date specified in the request. Variation of an MDFSI corrective action request 40. 1 An authorized officer may in writing: (a) amend an :rv.IDFSI corrective action request; or (b) cancel an MDFSI corrective action request~ or ( c) extend the corrective action date. MDFSI inspection report 41. 1 An l\1DFSI inspection report will be issued to the occupier at the conclusion of the inspection. Note: The MDFSI inspection report consists of the one MDFSI Summary Report and one or more of MDFSI Defects Reports. !8. Part 6 - Suspension and Revocation Grounds for suspension or revocation 42 1 The Director General may, by instrument in ,vriting, suspension or revoke all or part of the l\,IDFSI system ofinspection at an establishment. if these are reasonable grounds to believe that: (a) the occupier or registered establishment has failed to comply with: (i) a requirement of all DOF directives, (ii) a requirement of a foreign country authority; or (fu) a condition to which the approval of the MDFSI system of inspection is subject; or (iv) the MDFSI preparation control documentation~ or (v) an instrument of suspension issued by the Director-General under part (6) of this directive. (b) the occupier of a registered establishment has failed to prepare processed fisheries products for export in accordance with its MDFSI preparation control documentation; or ( c) the system of preparation of processed fisheries products in place at the establishment is unreliable or not effective in ensuring that: (!) processed food prepared in the establishment for export and the preparation: · (A) comply with all ofDOF directives; or (B) comply with the requirement of the foreign country authority; or ( d) after reliance on the MDFSI system of inspection at the establishment or infonnation provided by the occupier - incorrect certification bas been issued by an authorized officer; or ( e) a defect identified in an MDFSI corrective action request has not been rectified on or before the corrective action date specified in the authorized officer; or (f) a foreign country authority requires that the MDFSI system of inspection at the establishment be revoked. 42.2 The suspension or revocation of the MDFSI system ofinspection \ind.er subclause 42, l may be: (a) in full; or . 19 • (b) in part, in respect of: (i) one or more of the processed fisheries products which the establishment prepares; or (ii) one or more of the stages of preparation of the fisheries products. Notke of suspension or revo-cation 43. I If the Director GeneraJ has suspended or rernked all or part of an MDFSI system ofinspection, the Director General must notify the occupier of the establishment in writing of (a) the reason for the suspension or revocation; and (b) ifan l\1DFSI system ofinspection has been suspended• the period or the suspension. Period or suspension 44.1 lfthe Director General has suspended an MDFST system ofinspection, the period of suspension must not exceed 12 months and must not be extended. Return of official marks and Departmental seals 45.1 IfanMDFSI systemofinspectionat an establishment (a) has, in full, been suspended orrevoked~ or (b) has lapsed; the occupier must return all official marks and unused DepartmentaJ seals which represent or imply an MDFSI system of inspection or MDFSl arrangement exists in request of the establishment or the fisheries products, to the DOF within seven days. Remote locations 46.1 Despite subclause 45.1 where the registered establishment is in a remote location the Director General may approve aJternative arrangements for securing official marks and unused Departmental seals in circumstances where the articles would otherwise have to be returned to the DOF. 46.2 If part ofan IVIDFSI system ofinspection at an establishment has been suspended or revoked, the occupier or an exporter of processed fisheries products prepared at the establishment must not represent or imply that the part of the lvIDFSI system ofinspection ( or ri..IDFSI arrangement) is 20 approved in respect of any: {a) processed fisheries products prepared at the establishment; or (b) operation atthe establishment Processed fisheries 1u·oduct that has not been exported 4 7. I If an i'vIDFSI system ofinspection at an establishment: (a) has, in part or in full, been suspended or revoked; or (b) has lapsed~ the Director General may; (c) detennine appropriate alternative inspection arrangements for~ or ( d) divert from a foreign country; or { e) reject for export; . any processed fisheries products prepared in the establishment) including processed fisheries products prepared in the establishment prior to the suspension or revocation of the MDFSI system ofinspection that has not been exported. Cessation of occupancy 48. I If the person in whose name an establishment is registered ceases to be the occupier ofthe establishment, any !v.IDFSI system ofinspection approved for the establishment lapses. Note: An MDFJ1 system of in.rpection (MDFSJ preparation control documentation exported) cannot be tramferred, assigned or sold by an occupier or owner of the establishment. An MDFSI system of inspection i.'J- unique to an establishment but does not attach to the establishment. SdxxSoeWin Director General Department ofFisheries