This Decree consists of 59 articles divided into 12 Chapters: General provisions (1); Hygienic requirements on board of fishing vessels (2); Conditions for landing of fishery products (3); Special requirements for hygienic slaughtering of aquacultural products (4); General requirements regarding premises, equipment and employees on land (5); Special requirements for the handling of fishery products on land (6); Inspection in supply centers (7); Health inspection (8); Control of production requirements (9); Packing (10); Identification and certification of fishery products (11); Hygienic requirements for storage and transport (12). Chapter 2 contains general rules for hygiene on board of al fishing vessels and specific requirements regarding equipment, construction, storage and processing facilities, crew and rules that apply to vessels on which freezing of fish takes place. Chapter 3 contains rules regarding construction, equipment, staff, etc. of fish supply centers. Article 15 concerns internal control based on principles of articles 9 to 14 of the Fish Inspection Ordinance. Article 20 of Chapter 6 prescribes hygienic conditions for the processing of fresh fish products on land; article 22 concerns frozen fish. Other provisions of the same Chapter provide rules for salting, smoking, drying etc. of fish. Periodical microbiological testing shall be carried out and microbiological standards are prescribed. Chapter 9 deals with various forms of inspection and control. Identification and certification of fishery product at any stage of production shall be carried out in accordance with articles 25 to 28 of the Fish Inspection Decree (art. 53). Inspected fish shall be labelled in accordance with provisions of Chapter 11.
Suriname · 2002-02-12