These Regulations lay down provisions for the effective implementation of the Fisheries Act and consists of 13 sections and 12 Schedules. Part II defines the competent authorities and the procedures for the appointment of health inspectors. Part III addresses the compliance with enforcement procedures laid down in the Fisheries Act and relevant Regulations. Part IV determines the procedures of the approval of establishments, vessels and other facilities and the monitoring of the approval system.
Part V sets out general conditions for the placing of fishery products on the market. Parts VI and VII determine the conditions for importation and exportation. Part VIII regulates the official control of sanitary conditions; fish diseases; toxic species and fish toxins; residues of veterinary medicinal products and environmental contaminants; production conditions; auto control system guaranteed by the sector on the level of vessels, landing and unloading, transport, establishments, approval conditions, and certification.
Part IX defines the general conditions applicable to vessels and hygiene conditions applicable to fishery products caught on board fishing vessels equipped for freezing fishery products on board, for chilling of fishery products in cooled sea water and for cooking crustaceans and molluscs on board, and the conditions of hygiene relating to on board handling and storage of fishery products. Part X sets out the requirements of loading and unloading of fishery products.
Part XI lays down quality assurance system and production conditions in terms of plant, maintenance, potable water, raw materials, cleaning and disinfecting, hygiene, pest control, manufacturing, storage, transport and waste disposal practices. Part XII determines the conditions for the use of food additives. Part XIII defines the product safety assurance system for preparation and processing of fishery products Hazard Analysis Critical Control Points (HACCP).