This regulation sets hygiene, processing and health-inspection requirements for whale products intended for market distribution or export, with the main aim of ensuring that they are safe for human consumption, uncontaminated and produced under adequate sanitary conditions. It requires whale products to be cut, handled and processed only in licensed land-based processing establishments or authorised whaling vessels, with approved cold/freezer storage, internal control systems and HACCP-based procedures. It lays down detailed requirements for facilities, equipment, water quality, cleaning, disinfection, staff hygiene, cutting and cooling of whale meat, traceability and lot numbering, transport in refrigerated or frozen vehicles, and official meat inspection before further processing or distribution. The Icelandic Food and Veterinary Authority supervises facilities, vessels and health inspection, including sampling for microbiology, contaminants, toxins and heavy metals; unfit meat must be destroyed, and breaches may lead to fines or imprisonment.
آيسلندا · 2009-05-28