These Regulations prescribe rules relative to hygiene and other requirements for fish processing establishments that are allowed to export fish products and fishing vessels that process fish directly on board. Requirements regarding fishing vessels are set out in Schedule A (equipment, design storage facilities, etc.) and in Schedule B (general hygienic requirements). The Regulations also contain rules relative to the handling of live fish and aquaculture products intended for exportation and other marketing. Certified establishments shall be allotted an official number and shall be subject to inspection and monitoring by competent authorities through appointed inspectors. Provision is also made for a control by the licensee of critical points of production and a sampling programme. Foreign inspectors may be employed to ensure that provisions of these Regulations and those of agreements are respected. The 18 regulations are completed by 11 Schedules containing conditions for processing of fish on board and in processing facilities (Schedules A-D), and rules relative to control, sampling and analysis of fish (E), packaging (F), storage and transport (G), identification marks (H), establishment and implementation of a critical control points system (H-K).
سري لانكا · 1998-09-14