Fish Packing And Processing (S.L. 449.25)

Contents

1. Art. 1 Title.
2. Art. 2 lnterpretation.
3. Art. 3 Licence to keep a fish packing or processing establishment.
4. Art. 4 Packing and processing establishment structure.
5. Art. 5 Cleaning and disinfection.
6. Art. 6 Waste removal.
7. Art. 7 Pest control.
8. Art. 8 Freshwater and seawater supply.
9. Art. 9 Personnel.
10. Art. 10 Self-check system.
11. Art. 11 Harvest and slaughter in packing establishments.
12. Art. 12 Post-mortem examinationduring harvest in packing establishments.
13. Art. 13 Fish used for processing in processing establishments.
14. Art. 14 Smoked fishery products in processing establishments.
15. Art. 15 Salting in processing establishments.
16. Art. 16 Canning processing establishments.
17. Art. 17 Cooked crustaceans and molluscanshellfish products.
18. Art. 18 Mechanically recovered fish flesh.
19. Art. 19 Conditions concerning parasites.
20. Art. 20 Packaging.
21. Art. 21 Identification.
22. Art. 22 Transport.
23. Art. 23 Monitoring programme for packing or processing establishments. Frequency Every harvest (Packing Establishment) Monthly (Processing Establishment) Monthly Monthly if supply of water is private Frequency Monthly Monthly Monthly Daily (Processing Est.) Each harvest (Packing Est.) Every harvest Chemical