Non-Tariff Barriers

Non-Tariff Measure

NTM classification

P69: Export technical measures, n.e.s. 

Date when the measure came into force

04 December 1998 

Publication where the measure is specified

Statutory Instrument 369 of 1998 

Regulation where the measure is specified

Produce Export (Production of Chilled and Frozen Fish and Frozen Fish Products) Regulations, 1998 

Country/Region applying the measure

Zimbabwe 

The rationale of the measure

Not specified in the regulations 

Coded list of objectives

X: For purposes n.e.s. 

Description of the measure

Requirements in respect of the ingredients and the product
10(1) All ingredients used in the preparation of the product shall be clean , of good quality, fit for human consumption and in compliance with the conditions set out in paragraph 5.1 of the First Schedule
(2) Fish of fish products shall be presented either whole or in such acceptable forms as set out in Paragraph 5.2 of the First Schedule
(3) The physical requirements of the product shall comply with paragraph 5.3 of the First Schedule.
(4) The product shall be tested in compliance with paragraph 5.4 of the First Schedule and in accordance with the chemical requirements and methods set out in paragraph 10 of the First Schedule.
(5) The product shall be tested in compliance with the microbiological requirements set out in paragraph 5.5 of the First Schedule
(6) – (a) During production and before they are released on the market for human consumption , fish and fish products shall be subject to a visual inspection for the purposes of detecting and removing any parasites that are visible
(b) the procedure and conditions for such inspection shall be in compliance with those set out in paragraph 5.6 of the First Schedule

Packaging , chilling, glazing, freezing and storage of the product
11.(1) The packaging an wrapping material of the product shall meet the requirements set out in paragraph 6.1.1 and 6.1.2 of the First Schedule
(2) The conditions for fresh fishery products shall be in accordance with paragraph 6.2 of the First Schedule.
(3) Glazing of the product shall be carried out in accordance with paragraph 6.3 of the First Schedule.
(4) Where subjected to freezing, the product shall meet requirements of paragraph 6.4 of the First Schedule.
(5) Where the product is stored either in chill or freezer rooms, it shall meet the requirements set out in paragraph 6.5 of the First Schedule.

Marking and labelling of packages and containers
12. Provided that where the package or containers is for export, the marking of such package or container is in accordance with paragraph 7.4 of the First Schedule

Delivery and inspection of chilled or frozen products
13. (1) No person shall deliver chilled or frozen product unless incompliance with the conditions of paragraph 8.1 and 8.2 of the First Schedule



FIRST SCHEDULE
2. Hazard Analysis Critical Control Points (HACCP) Management Plan
2.1 Every fish processing export establishment shall operate its plant in accordance with a detailed HACCP Management Plan.
2.2 The HACCP Plan is built on information gained in the hazard analysis and shows methods, frequencies. standards, records and responsibility for controlling and monitoring control points and critical control points
The HACCP Plan also conveys corrective action required to minimize or eliminate hazards.
3. Health Certification _
3.1 The authority shall issue health certificate in accordance with the ' requirements and conditions of the importing country.
3.2 Consignments containing: fish and fish products intended for export shall be accompanied by a health certificate.
4, Requirements for the factory
4.1 General
The requirements contained in SABS 5851996, EU Council Directive 91/493/EEC, EU Council Directive 95/7l/EC, the Public Health Act [Chapter 15:09], the Animal Health Act [Chapter 10:01], the Produce Export Act [Chapter 18:17], and any other relevant Acts shall be complied with.
4.2 Factory construction, layout and conditions
4.2.1 Location, size and hygienic design and conditions
4.2.1.1 The location of the factory shall be such that the buildings can be kept acceptably free from objectionable odors smoke dust and other contamination, in order to comply with the relevant requirements for hygiene and sanitation. The factory buildings shall be of sound construction good repair-and large enough to prevent crowding of equipment and employees and to permit adequate cleaning and-the maintenance of product quality and hygiene.
4.2.1.2 The factory premises shall be well drained and adequately fenced to keep out larger animals such as cats and dogs unauthorized persons and vehicles. Outdoor work areas and roads and pathways on die premises shall have a permanent surface of concrete, brick, bitumen, or other durable material. Areas outside buildings and not in actual use shall either be covered by lawn or have a surface that is not liable to produce dust and that does not contain toxic substances.
4.2.13 The factory and equipment shall be so designed as to permit the processing of raw materials Without undue delay. The buildings shall be so designed and constructed as to keep quite separate the clean and contaminated parts of the building, and to prevent the entry and harboring of insects, birds, rodents and other vermin.
4.2.2 Roofs and ceilings
4.2.2.1 Roofs shall be weather proof and made of non-absorbent material. Roofs and, where applicable, ceilings shall fit tightly to the walls and shall be at least 3m above the floor. In the preparation, processing and packaging areas, the roof and where applicable the ceiling shall be at least 300m above any equipment and high enough to allow the free movement of mobile equipment and moving parts of other equipment.
4.2.2.2 In the preparation, processing and packaging areas and in storage areas for ingredients and packaging materials for the product, the ceiling (or, where no ceiling is provided the roof) shall be dustproof and faced with a suitable corrosion-resistant, light-colored and impermeable material that is so constructed and finished as to minimise condensation mould development, flaking and the lodgement of dirt, and that is capable of being cleaned without damage. The underside shall have a smooth surface. Areas where sauce is prepared or where the cooked product is handled, or where ingredients and packaging materials are stored, shall have a ceiling.
4.2.3 Walls and doors
4.2.3.1 Outer wall shall be waterproof and impermeable to water. Interior wall surfaces shall be faced with a smooth; light coloured, washable material that is impermeable to water and free of unnecessary projections. In addition, the walls in the preparation, processing and packaging areas shall be faced with a suitable corrosion resistant, light-colored, washable and impact-resistant material to a height of 3m above the floor, except that when soiling of the walls could occur above this height the facing shall be continued to a higher level. All ledge on the inside of walls and all windowsills shall be sloped towards the floor at an angle of at least 45 degrees. The ledges shall be-kept to a minimum size and windowsill shall be at least1m above floor level. In the preparation, processing and packaging areas in freezers, chill room and freezer storage rooms, the wall-to-wall and wall-to floor junctions shall be coved, the minimum radius of the coving being 25 mm and 40 mm respectively.
4.2.3.2 Doors and door frames shall be sheathed with ore made from a suitable corrosion-resistant material and shall have seamless, light-coloured, impermeable and washable. If wood is used, it shall be sheathed to render it impermeable to water. Doors through which the product is moved between the preparation, the processing and the packaging areas shall be wide enough to prevent contamination of the product and damage to the doors. All doors that open direct from the outside atmosphere into the preparation, processing and packaging areas shall be provided with effective air screens or shall , as far as is practicable , be self-closing and tight-fitting. Freezer, chill room and freezer storage room doors shall be tight fitting.

4.2.4 Floors
4.2.4.1 Floors shall be constructed of concrete or other material that is suitably impermeable, corrosion resistant and easy to clean, and that has an even surface that is smooth but not slippery, free from cracks, crevices and open joints.

4.24.2 Floors of the preparation, processing and packaging areas and of freezers, chill rooms and freezer storage rooms shall be suitably sloped and drained to external gullies, sumps and sewers. Outlets shall have, immediately outside the factory walls, a trap that prevents the entry of rodents.

4.2.4.3 Drainage channels shall be of the open type with removable covers , where necessary and shall be designed to cope with the maximum expected flow of liquid without overflowing or causing flooding. There shall be no installation in a drainage channel that could obstruct the flow of water or the cleaning activities. Gullies traps shall be fitted with easily removable strainers. Where necessary, duck boards of easily cleaned , impermeable material shall be provided. Wooden duck boards shall not be used in wet areas . Floors and drains shall be maintained in good condition and repair.

4.2.5 Lift cages and staircases
4.2.5.1 The inside surfaces of lift cages shall be suitably corrosion resistant, and lift shafts shall be properly drained and accessible for cleaning. Mesh doors may be used, provided that they are not such as to be conducive to unhygienic conditions.

4.2.5.2 Staircases in rooms where the product is prepared, processed, packaged or handled shall have the spaces between treads closed in with solid risers. Staircases shall have solid balustrades of such a height as to prevent contamination of products underneath the stairs.

4.2.6 Cables and pipes
4.2.6.1 Cables and pipes shall, where applicable, be
a) fixed above ceilings, or
b) chased into walls, or
c) fixed away from walls or ceilings and above the floor, and spaced in such a way that the ceilings, walls, floor, cables and pipes can be easily cleaned and maintained in a hygienic condition, or
d) carried under the floor.
4.2.6.2 Drainage and sewer pipes shall not be installed above ceilings in preparation, processing or packaging areas, nor shall they be installed in such a way that accidental leakages could contaminate the product. The drainage and sewer pipes shall have an inside diameter of at least 100 mm and shall be properly vented to the outside atmosphere.

4.2.7 Illumination
An illumination of at least 220 Iux in general work areas and of at least 540 Iux at points where close examination of the product is carried out, shall be provided and shall be such that it does not significantly alter the appearance of the colour of the product. Luminaires suspended over the work areas where the product is handled at any stage during preparation, processing or packaging shall be of the safety type or otherwise so protected as to prevent contamination of the product in the event of breakage of a luminaire or lamp.

4.2.8 Ventilation
The ventilation shall be such that it keeps the air fresh, and removes excess water vapour, and that it prevents the build-up of excessive heat, the formation of condensate and the growth of mould on overhead structures. The air shall be free from noxious fumes, vapours, dust and contaminating aerosols. The airflow shall be from the more hygienic to the less hygienic areas. Natural ventilation shall be augmented, where necessary, by mechanical means.

Windows that open for ventilation purposes shall be insect-screened. The screens shall be easily removable for cleaning and shall be made from corrosion free material.


4.2.9 Hand-washing facilities
4.2.9.1 The following shall be provided at those entrances to the preparation and processing areas of the factory that are used by the employees, and at other conveniently situated places in the preparation and processing areas of the factory within easy reach of the employees, and at the toilet exits: a) an acceptable number of wash-hand basins, with an abundant supply of hot and cold or warm running water in the temperature range 40 °C to 50 °C and that complies with the requirements of 4.4.1.
(b) an ample supply of unscented liquid soap or acceptable detergent in active condition;
(c) disposable paper towels; and
(d) taps operated by means other than the hands or elbows, for example knee-operated or foot-operated taps, or push-button taps with preset volume control.
4.2.9.2 Disinfectant dispensers, where provided, shall be of such a design that they can be adequately cleaned. Access to hand-washing facilities shall at all times be unobstructed. The wash-hand basins shall be of a suitable corrosion-resistant material, shall have a smooth finish and shall drain into drainage channels direct.
4.2.9.3 In the case of a factory ship, at least one wash-hand basin in the toilet block and one in the processing and packaging area shall be supplied with hot and cold running water.

4.2.10 Footbaths
Unless their absence in particular circumstances is acceptable, or unless alternative acceptable cleaning and disinfecting facilities are provided, footbaths that contain a suitable disinfectant solution shall be provided at each entrance to the preparation, processing and packaging areas that is used by employees, and shall be so located that employees cannot obtain access to those areas without disinfecting their footwear. Footbaths shall be so constructed that they can be adequately drained and cleaned

4.2.11 Notices
Notices shall be strategically displayed in the preparation, processing, packaging and storage areas, in the change rooms and in the toilet facilities. The notices shall require that hands be washed with soap or detergent and shall indicate that spitting, the use of chewing gum and of tobacco in any form, and the taking of refreshments are prohibited in those areas.

4.2.12 Separation of processes and facilities
Separate rooms or well-defined areas of suitable size shall be provided for
a) the receipt and storage of raw materials,
b) preparatory operations such as the heading, gutting and washing of fish,
c) processing operations such as filleting, steaking and freezing,
d) packaging, and
e) the storage of the product.


4.2.13 Stores
4.2.13.1 General
The production area of the factory shall not be used for storage purposes.
4.2.13.2 Edible ingredients
Storage facilities for edible ingredients used in the preparation of the chilled or frozen product shall be dry, free from dust and any other source of contamination, and shall be vermin proof.
4.2.13.3 Packing and packaging materials Clean, dustproof, vermin proof and dry storerooms shall be provided for the storage of packaging materials.
4.2.13.4 Storage facilities for poisonous and other harmful materials
4.2.13.4.1 Storage facilities for pesticides or other poisonous and harmful materials
Pesticides or other poisonous and harmful materials and the equipment for their application shall be stored in a room in which no foodstuff, food-handling equipment, packaging material or food containers are stored and which shall be kept locked. All dangerous materials shall be prominently and distinctly labelled and shall at no time come into contact with food containers, packaging materials, raw materials or the product.
4.2.13.4.2 Storage facilities for cleaning and disinfecting materials
Cleaning and disinfecting materials and the equipment for their application shall be stored in a room in which no foodstuff, food-handling equipment, packaging material or food containers are stored and shall at no time come into contact with food containers, packaging materials, raw materials or the product. All cleaning and disinfecting materials shall be prominently and distinctly labelled.
4.2.14 Storage facilities for utensils and spare parts
Utensils and spare parts that, when in use, come into contact with the product, shall, when not inuse, be kept in a disinfectant solution or stored in a hygienic manner in a dry area that is free from dust and any other source of contamination, and that is verrninproof. Spare parts for machinery that are capable of contaminating the product shall be kept in a separate storage area away from the processing areas.
4.2.15 Smoke room
Doors used during the firing of smoke rooms shall not open direct into processing areas, unless the smoke generator is so designed as to obviate pollution of these areas. Separate facilities shall be provided for the storage of smoke-generating materials.
4.2.6 Lockable facilities for exclusive use by inspection service
If the volume of products treated requires regular or permanent presence , there should be an adequate equipped lockable facility for the exclusive use of the inspection service.
4.2.17 Live animals
Factories keeping live animals such as fish must have appropriate fittings ensuring the best survival conditions provided with water of a quality that no harmful organisms or substances are transferred to the animals.
4.2.18 Freezers, chill rooms and freezer storage rooms
4.2.18.1 Refrigeration units, such as compressors, shall not be installed in an area where the product is handled, with the exception of equipment that is an integral part of a production unit. Where freezers, chill rooms and freezer storage rooms are located in processing areas, their floors shall either be an integral part of the floor of the processing area or adequately sealed to that floor. Any storage units shall be installed high enough above the floor to permit easy and adequate cleaning of the area under them.
4.2.18.2 The walls and floors shall be in good condition. The surfaces of ceilings, walls and floors shall be of suitable corrosion-resistant material, shall be impermeable to water and shall be smooth, and free from cracks, crevices and flaking of surface material. The floors shall be drainable, and the floors of chill rooms shall be sloped to effect complete draining.
4.2.18.3 Freezer storage rooms in factories other than factory ships shall be equipped with automatic temperature recorders that have enough suitably placed sensing elements to monitor the overall air temperature. The temperature in freezer storage rooms shall be automatically and continuously monitored and a record of the temperature shall be kept and shall be available for inspection. Temperature charts shall be so graduated that each division represents not more than 2 °C within the storage range, and shall be easily readable, to the nearest 1 °C, within the storage range. Batch freezers, other than plate freezers, shall be fitted with external gauges or other temperature indicators.
4.2.18.5 The entrances to freezers, chill rooms and freezer storage rooms shall be protected from the inflow of warm air by the provision of an anteroom or a mechanical air curtain or strip curtains or self-closing shutters.
4.2.19 By-products
Any processing of by-products and non-fish products that are not intended for human consumption shall be conducted in buildings that are physically separated from the factory in such a way that there is no possibility of contamination of the product.
4.2.20 Living quarters
Living quarters shall be completely separated from areas where the product is prepared, processed, packaged or stored.
4.2.21 Refuse
A separate, suitable refuse facility shall be provided on the premises and shall be cleaned daily.
4.2.22 Ablution facilities
4.2.22.1 An acceptable number of suitable change rooms, shower baths, wash-hand basins whose taps operate as described in 4.2.9, toilets (separate for each sex) and, where appropriate, urinals, shall be provided within practical distance from the factory processing areas. Shower baths shall connect direct to the change rooms. Comfort facilities shall not open direct into a preparation, processing, packaging or storage area.
4.2.22.2 Toilets shall be completely separate from change rooms, the only permissible access being through close-fitting, self-closing doors. Toilet blocks shall have their own hand-washing facilities, separated from those provided in change rooms. An ample supply of toilet paper, hot and cold running water, nailbrushes, unscented liquid soap or an acceptable detergent solution, and disposable paper towels shall be available to employees. Receptacles shall be provided for used towels. Refuse bins of hygienic construction shall be provided.
4.2.22.3 Notices shall be posted requiring employees to wash their hands with soap or detergent after they have used the toilet. Lockers or controlled clothes baskets shall be provided, and the layout and equipment shall be such as to permit proper cleaning and maintenance. The comfort facilities shall be kept clean and tidy. The comfort facilities shall be adequately ventilated. Change rooms and dressing rooms shall not be used as living quarters or for the preparation of meals. Staff dining rooms shall be separate from the change rooms or dressing rooms.
4.2.23 Facilities for cleaning and disinfecting portable equipment
Facilities with proper drainage shall be provided for the cleaning and disinfecting of portable equipment. Such facilities shall be located in a separate room or in a designated area in the preparation, processing and packaging areas where there is an ample supply of cold potable water, and hot water where required, or saturated steam, or clean sea water, at adequate pressure, that complies with the requirements of 4.4.3.
4.2.2 Specific requirements for fishing vessels
4.2.24.1 General considerations
Fishing vessels shall be designed for the rapid and efficient handling of fish, and for easy cleaning and disinfecting. All surfaces with which the fish might come into contact shall be water impermeable and, where practicable, shall be of suitable corrosion-resistant material. The surfaces shall be easily cleanable and shall have no projections or other features that could cause damage to the product.
Deck pounds, pen stanchions and dividing boards shall be constructed of suitable corrosion-resistant material and shall be easily removable. Their number and height shall be such as to hold the estimated amount of fish and to prevent movement and crushing of the fish as a result of excess mass of fish or the vessel's motion. Where practicable, wood shall be sheathed with a suitable corrosion-resistant material such as fibreglass, or shall be so treated as to be impermeable to water. Metalwork, other than stainless steel or galvanized steel or aluminium, that does not come into contact with the product shall be coated with corrosion-resistant and non-toxic paint or other protective coating.
A suitable drainage system shall be provided. Areas where the product is prepared, processed, packaged or stored shall be well isolated from grease, oil, fuel, heat, fumes, food for crew, storage areas for material other than the product, and from the engine room and other sources of contamination.
4.2.24.2 Storage facilities for fish
If fish are unloaded on land within eight hours of the catch, the vessel shall have facilities that will at least protect the fish from the direct rays of the sun and keep the fish cool (at a temperature of 20 "C or lower) and moist.
All vessels that are equipped for chilling or freezing (or both) shall have a suitable drainage system that is able to remove the meltwater into a sump as fast as it accumulates.
4.2.24.3 Water intake and waste disposal
Deck hoses shall be supplied with clean sea water, at an acceptable pressure, by a pump used only for clean sea water. Subject to good naval architectural practice, the point of intake of sea water for cooling and cleaning the product shall be situated at the deepest practicable point on one side of the vessel, and the sewage and waste water disposal and engine cooling discharge shall be disposed of at the shallowest point practicable, on the opposite side of the vessel.
The water supply pipes and waste disposal lines that service the vessel's toilets, wash-hand basins and kitchen sinks shall be capable of carrying peak loads, shall be watertight and shall not pass through spaces where the catch is prepared, processed, packaged or stored. Piping for the supply of clean sea water shall have no cross-connections with the engine or condenser cooling system and shall be so constructed as to prevent any possibility of back-syphoning from the kitchen sinks or the toilets.
3.2.22.5 Water supplies An acceptable supply of cold potable water or clean sea water at an acceptable pressure shall be available at an acceptable number of points throughout the fishing vessel. On vessels engaged in processing other than cleaning, a supply of hot water at a temperature of at least 60 "C shall be available for use. Where practicable, an acceptable water-treatment system (such as exposure to ultraviolet light) shall be provided for the treatment of sea water that is used in the processing of the product.
4.3 Equipment for production
4.3.1 General
4.3.1.1 Processing areas shall be so designed, equipped and staffed as to allow free movement of workers to facilitate cleaning and the maintenance of both hygiene and product quality.
4.3.1.2 All plant, equipment and utensils that come into contact with the product shall be smooth surfaced, light coloured and of a suitable corrosion-resistant, non-absorbent material (i.e. not wood or other absorbent or porous material), which may have an acceptable plastics-coated surface suitable for use with food but should preferably be made of stainless steel. They shall be of hygienic design, with no open joints or crevices and shall be so constructed as to facilitate their cleaning and disinfecting. Plant or equipment shall be so designed as to facilitate the cleaning and disinfecting of the areas under them. Open ends and curled edges shall be satisfactorily sealed to prevent the accumulation of organic material and dirt. Where necessary, as in the case of equipment that cannot be cleaned in situ, it shall be possible to dismantle the equipment for cleaning and disinfecting. Surfaces with which the product comes into contact shall not be painted.
4.3.1.3 All parts of stationary equipment or equipment that is not readily movable shall be installed away from the walls and ceilings at distances sufficient to allow access for cleaning and inspection. All permanently mounted equipment shall be either installed high enough above the floor to allow access for cleaning and inspection, or shall be completely sealed to the floor.
4.3.1.4 Equipment shall preferably not be sunk into the floor but if this is unavoidable, the installation of the equipment shall be such as to be acceptable. Sunken areas shall be well drained.
Copper, lead and their alloys (other than solder) and other metals or materials detrimental to health or to the product, shall not be used in the construction of equipment that comes into contact with the raw materials or with the unprotected product at any stage of its processing. The use of solder in equipment shall be minimized.
4.3.2 Tables
Wooden tables shall not be used in processing areas. Table frames shall be of a design and construction that will not allow the development of unhygienic conditions and bacterial build-up. The frames shall be made of smooth corrosion-resistant metal or shall have been so coated as to protect them from corrosion. Table tops shall be of seamless stainless metal or other seamless, corrosion-resistant, smooth, water-impermeable material that possesses similar surface characteristics. They shall be of hygienic construction and shall be either removable for cleaning, or so secured to their frames as to allow cleaning and disinfecting. Where metal tops are folded at the edges, the folds shall be so soldered, welded or sealed with an acceptable mastic sealant as to prevent the accumulation of organic matter and dirt. All table tops shall allow rapid and effective drainage, and shall be free from cracks and crevices. All joints in tables shall have been made watertight.
4.3.3 Cutting boards
If cutting boards are used, they shall be of hygienic construction and shall be made of acceptable light-coloured material (other than wood or other absorbent or porous material), suitable for use with food. Cutting boards shall be easily removable.
4.3.4 Utensils
Knives, shovels, brooms and other utensils shall not have handles of wood or of other absorbent or porous material. Wicker baskets shall not be used as containers for fish at any stage before, during or after processing.
4.3.5 Disinfecting and cleaning facilities
Disinfecting facilities for gloves and knives shall be available at convenient and acceptable points. Cleaning and disinfecting materials, hot and cold running water or saturated steam, hose pipes, spray nozzles, brushes, scrapers and other equipment needed for the cleaning of the fishing vessel, plant, equipment and utensils shall be available. These materials and equipment shall not be stored in a room where food-handling equipment is stored and shall at no time come into contact with raw materials, the products, or their containers or packages.
4.3.6 Ice-making equipment
All surfaces of ice-making equipment that come into contact with the ice shall be of suitable corrosion-resistant material. The ice-making equipment shall be of hygienic construction throughout. Whenever ice is transferred, stored or transported, it shall be effectively protected from contamination.
4.4 Water
4.4.1 Potable water
4.4.1.1 Subject to the provisions of 4.4.2, every factory shall have an adequate supply of clean potable water that is free from suspended matter and substances that could be deleterious to the product or harmful to health. The quality of portable water must be within the meaning of EU directive 80/778/EEC and Zimbabwe Standards No. 560:1997 (Water for Domestic supplies). Bacteriological tests should be carried out at least once a week. Chlorine tests should be carried out daily. In addition the water shall have been so treated, by flocculation, filtration, chlorination or other acceptable process, as to ensure compliance with the following requirements:

(a) Total aerobic counts: the total count of aerobic organisms shall not exceed 100 per ml (at 22 °C for 5 days) or per 10ml (at 37°C for 48 hours).
Method. A stock of nutrient or plate count agar should be prepared in universal bottles (20ml/bot) and stored under refrigeraition. One bottle of agar per petri dish is used. The agar is melted when required by heating in boiling sterilizer. When liquid the agar is cooled so that it can be held comfortably by hand. The agar is poured into a sterile dish and 1.0ml of water is added. The sample is mixed by rotating the dish slowly on the bench 5 times clockwise, 5 times anticlockwise, 5 times up and down, 5 times anticlockwise and 5 times sideways. The sample is then incubated . Note- duplicate plates should be prepared: 2 at 22°C and 2 at 37°C.
(b) Total coliform organisms: the count of coliform organisms shall not exceed one organism per 100 ml of the water (at 37°C for 48 hours)(see 11.16.1.1 or 11.16.2.3.1); and
(c) faecal coliform bacteria: faecal coliform bacteria shall not be detectable in 100 ml of the water (see 11.16.1.2 or 11.16.2.3.2 for methods).
4.4.1.2 For the purposes of the water examination, the coliform group shall include all Gram-negative, non-spore-forming rods capable of fermenting lactose with the production of acid and gas at 37 °C in less than 48 h. Faecal coliform bacteria shall be regarded as gram-negative, non-spore-forming rods capable of fermenting lactose with the production of acid and gas at both 37 °C and 44 °C in less than 48 h, and of producing indole in tryptone water.
4.4.1.3 Chlorinated water that could have any deleterious effect on the product shall be dechlorinated immediately before use. In all cases, the free residual chlorine concentration shall be determined by the N,Ndiethyl-I ,4-Q-phenylene diamine test or other acceptable test that has equivalent sensitivity(eg DPD 1 tablets and disc 3/40 D). Standard =<0.5 mg/l.
4.4.1.4 Additional tests on potable water
(a) Acidity (pH). Standard = 6.5-8.5
(b) Faecal streps. This test should not be done as a routine. Its value lies in interpreting doubtful coliform tests. The presence of faecal streps in an accompanying water test will constitute presumptive evidence that doubtful water has faecal coli.
Method
(a) take 1.0ml McConkey broth culture which has shown acid and gas. .
(b) Add to 9.0ml sterile water , mix and pasterurise (submerse tube in water bath and heat to 60°C for 15 minutes).
(c) Transfer one drop to McConkey agar spread with sterile glass rod. Incubate @37°C for 24 hours. Positive result is indicated by pin-point magenta (red) colonies (do duplicate).
(c ) Suplhite reducing clostridia
(d ) E. coli at 44°C/ 24 hours (every two weeks).
(e ) Chemical analysis (turbidity, metals etc.)
(f) Organochlorines (chlorinated hydrocarbons) (every three months).
4.4.1.5 Factory installations for the treatment of water shall be thoroughly cleaned at least once a week by an acceptable method.
4.4.2 Non potable water
Non potable water may be used in the factory for steam production, fire-fighting and the cooling of refrigeration equipment provided that the pipes installed for the purpose preclude the use of such water for other purposes and present no risk of contamination of the products.
4.4.3 Water for cleaning Water used for the cleaning of the plant and equipment shall comply with the requirements of 4.4.1 or 4.4.2, as relevant. Chlorinated water that could have any deleterious effect on the product shall be dechlorinated immediately before use. In all cases, the free residual chlorine concentration shall be determined by the N,N-diethyl-l,4-l-phenylene diamine test or other acceptable test that has equivalent sensitivity.
4.4.4 Ice
The purity of ice shall be such that the water derived from it (by melting the ice under aseptic conditions at a temperature not higher than 10 °C) immediately after the ice has been manufactured, complies with the requirements of 4.4.1 or 4.4.2, as relevant.
4.5.1 Health
4.5.l .l Before being engaged, employees shall pass an appropriate medical extermination to ensure that they are free from communicable diseases, and they shall thereafter pass an annual medical examination. An employee shall he free from tuberculosis and all the diseases, infections and organisms listed in me Produce Export (Abattoir, Slaughter and Meat Hygiene) Regulations, l984 puhlished in Statutory instrument1ll of l984. In the case of any absence of more than one day owing to illness, the employee shall, before resuming duty, report the nature of the illness which necessitated the absence to the factory hygiene officer who shall, should he deem it necessary, take the appropriate steps to obtain a medical option on the employees ‘s fitness for work. An appropriated medical record of each employee shall be kept.
45.1.2 Any medical certificate submitted by an employee of a factory shall be available for inspection by the authority.
4.5. 1.3 No employee who is a carrier of, or is suffering from, any communicable disease, especially a carrier of Salmonella or Shigella, or one who shows symptoms of, or is suffering from, gastro-enteritis or an enterobacterial infection or a disorder or condition that causes discharge of fluid from any part of the skin or body, shall be allowed to come into contact with the product. Any such employee shall immediately report to the factory management.
4.5.1.4 No employee who is known to be affected with a disease that is capable of being transmitted through food shall be permitted to work in any part of the factory in a capacity in which there is a likelihood that the employee will contaminate the product with pathogenic organisms.
4.5.1.5 No employee who is suffering from any cut or injury shall be allowed to come into contact with the product unless the cut or injury has been so treated or dressed that the discharge of body fluid has been prevented, and the wound and its dressing have been so covered as to ensure that infection or contamination of the product is no longer possible.
4.5.2 Protective clothing
4.5.2.1 All employees engaged in the handling, preparation and processing of the product up to and including the packaging stage, but excluding employees operating within freezer storage rooms and chill rooms, shall wear clean, light-coloured, protective clothing, waterproof aprons, waterproof slipovers or boots, and clean, washable or disposable headgear that completely covers their hair. Woollen caps may be worn in freezer storage rooms only. Overalls shall completely cover the personal clothing of the employees.
4.5.2.2 Sleeves shall not extend below the elbows, except when covered by plastics sleevelets or when worn in freezer storage rooms and chill rooms. Waterproof protective clothing shall be of a plastics or rubber material or a similar acceptable material. All protective clothing shall be of hygienic design, shall have no external pockets, shall be in good repair and shall not constitute a source of contamination to the product. 3.5.2.3 Protective clothing, other than waterproof aprons, sleevelets and gloves, shall not be stored in work areas; when not in use, it shall be kept in changerooms and shall not be removed from the premises except for laundering under hygienic conditions. The homes of employees shall not be regarded as acceptable for this purpose
4.5.2.4 Waterproof aprons, sleevelets and gloves shall be cleaned at each time of removal and as frequently as necessary, and shall be hung on hooks or pegs at exits from production areas during intervals between work and during visits ta the toilet. Gloves shall be thoroughly cleaned and then disinfected by the use of chlorinated water or other acceptable solution or procedure. Waterproof aprons, sleevelets and gloves, and also all equipment used in the preparation, processing and packaging of the product, shall not be removed from the work areas except for repairs and for cleaning under hygienic conditions.
4.5.3 Personal hygiene
4.5.3.1 Before starting work, and after each absence from the factory production area, at regular intervals during production, or at any time when necessary, employees shall wash their hands with warm water and acceptable unscented liquid soap or detergent and rinse them in clean, running water. They may then dip their hands in an acceptable disinfectant solution, after which they shall rinse their hands in clean running water, if so required by the usage directions of the hand dip. Neither varnish nor lacquer shall be used on fingernails, and fingernails shall be kept short and clean. Jewellery shall not be worn by employees who handle raw materials or the unprotected product or both.
4.5.3.2 Neither employees' personal effects nor their food shall be present in any area where the product and its ingredients and packaging materials are handled and stored. Containers used in the preparation, processing or packaging of the product shall not be used for any other purpose.
4.5.3.3 The use of chewing gum and of tobacco in any form shall not be permitted within the areas where the product and its ingredients and packaging materials are handled or stored. Spitting shall not be allowed anywhere within the factory premises. Notices to these effects shall be posted strategically (see 4.2.1 1).
4.5.4 Visitors
Any person, including employees who visit or enter the production areas of the factory during the hours of operation, shall, when in those areas, comply with all hygiene requirements and shall wear clean protective clothing that shall be provided by the factory.
4.6 Hygienic operating requirements
4.6.1 General
4.6.1.1 In relation to the handling, transportation, processing, packaging, freezing and storage of the product, no operation(s) shall be performed and no conditions shall exist that are detrimental to the product. Materials liable to contaminate the product shall be kept away from the processing areas. Non-edible materials shall not be stored in the same room as edible ingredients or in the preparation or packaging areas of the factory.
4.6.1.2 There shall be no unhygienic conditions on the factory premises. Smoke from factory chimneys and exhaust fumes shall not be allowed to enter the factory building(s) in a quantity or manner that is offensive, injurious or dangerous to health, or that causes contamination of the product at any stage during the processing of the product.
4.6.2 Cleaning and disinfecting
4.6.2.1 Physical facilities
4.6.2.1.1 The building, premises, plant, equipment, utensils and all other physical facilities of the factory shall be kept clean and in good repair and shall be maintained in an orderly hygienic condition. The cleaning and disinfecting of the preparation, processing and packaging areas of factories and of all auxiliary equipment and utensils shall be organized on a regular basis and shall be carried out by trained employees. Before use, plant, equipment and utensils shall be thoroughly cleaned with a detergent or other cleaning agent and disinfected. A detergent-disinfectant may be used. Immediately before the start of any operations, equipment shall be thoroughly rinsed with water (see 4.4.3) to remove any dust and any disinfectant (if used).
4.6.2.1.2 The processing and packaging areas, storage rooms, chill rooms, freezer storage rooms and freezers shall be kept free from mould, dust, dirt, flaking paint and other loose or extraneous material that could fall onto the product from walls, ceilings or overhead structures.
4.6.2.2 Floors and drainage channels
During periods of operation, the floors and the drainage channels in the preparation, processing and packaging areas shall be kept clean by regular sweeping, scrubbing and flushing with water. Refuse shall not be permitted to accumulate in drainage channels oron grids. Thorough cleaning of floors and drainage channels shall take place as often as is necessary and at the end of each day's operations, in order to maintain hygienic conditions. Footbaths shall be drained and cleaned regularly and the disinfectant shall be kept in active condition.
4.6.2.3 Walls of preparation, processing and packaging areas
The walls of preparation, processing and packaging areas shall, where necessary, be thoroughly washed immediately after each day's operations and the rooms shall be kept as free from dust as possible.
4.6.2.4 Cleaning and disinfecting materials Cleaning and disinfecting materials, hot and cold running water that complies with the requirements of 4.4.3, saturated steam, hose pipes, brushes and other materials and equipment necessary for the cleaning of the factory, equipment and utensils shall be available. Cleaning materials, such as scouring wool, that could contaminate the product shall not be used.
4.6.2.5 Cleaning of water treatment installations Factory installations for the treatment of water shall be thoroughly cleaned once a week by an acceptable method.
4.6.2.6 Cleaning of the processing system
The entire processing system shall be cleaned during each break in production that lasts for more than 1 h or whenever it is deemed to be necessary, and shall be effectively cleaned, at the end of each shift and at the end of each day's operations. It shall be clean at the time of further use.
4.6.2.7 Cleaning of utensils
Knives and similar items of equipment shall, during breaks in production, after use, or at any time when disinfection is necessary, be thoroughly cleaned and then disinfected by the use of chlorinated water or other acceptable solution or procedure. When the factory is in operation, equipment and utensils shall not be removed from the work area except for repair, cleaning or replacement.
4.6.2.8 Cleaning of the discharge system
Any discharge system at the jetty and any conveyance system to the factory shall be so drained that stagnant water does not collect. Such systems shall be regularly cleaned of stale material and cleaned before and after use. Holding tanks shall be similarly treated.
4.6.3 Repairs
4.6.3.1 Whenever maintenance or repairs have been carried out in production areas, tools and replaced equipment shall be immediately removed from these areas and the affected equipment shall be thoroughly cleaned and disinfected.
4.6.3.2 Welding repairs in the areas where the product is handled, prepared, processed or packaged shall be performed when the plant is not in production or as emergency work during breakdown only, and in such a way that the product is not exposed to welding fumes, splatter or slag particles.
4.6.4 Efficacy of cleaning
The efficacy of the cleaning and disinfecting process specified in 4.6.2 shall be such that, in samples taken in accordance with 11.15.2, the percentage efficacy of cleaning and disinfecting in the sample, determined in accordance with 11.15.3, is acceptable when scored by the system set out in 11.15.3.3.
4.6.5 Containers, bins and crates for the handling of raw materials and the product
When filled or partly filled with raw material or with the product, containers shall not be stacked in a way that allows contact of the contents of a container with the bottom of the container stacked above it. Containers that hold edible materials shall not be stacked direct on the floor or against the wall, and whenever they are moved, they shall be effectively protected from contamination. Containers that hold edible materials shall be stored at least 250 rnm above floor level. Where pallets are used instead of racks, shelves or stands, there shall be a clearance of at least 100 mm above floor level. Containers shall be of hygienic design and shall either be light coloured or have a bright metallic finish. Non-edible materials shall not be stored in the same room as edible ingredients or in the preparation or processing areas of the factory.
4.6.6 Wrapping materials
Wrapping materials used during the packaging of the product shall be kept in corrosion-resistant containers of hygienic construction, and shall be so dispensed that the wrappers require only minimum handling.
4.6.7 Packaging materials
Materials for the packaging of the product shall be stored on racks/shelves at a distance of at least 250 mm from the floor or on pallets, and away from the walls.
4.6.8 Spare parts
Spare parts for machinery, and other items that are capable of contaminating the product, shall be stored away from the preparation, processing, packaging and product storage areas.
4.6.9 Freezers, chill rooms, freezer storage rooms and their equipment and instruments
Freezers, chill rooms, freezer storage rooms and their equipment and instruments shall operate efficiently and shall be kept clean and in a hygienic condition. The temperature in freezer storage rooms shall be automatically and continuously monitored and a record of the temperature shall be kept and shall be available for inspection. Products shall not be stacked direct on the floor or against the walls. No material other than the product or ingredients of the product shall be stored in freezers, chill rooms or freezer storage rooms. No condition and no object or matter that could affect the flavour, odour or appearance of the frozen product in any way shall be present in freezers, chill rooms or freezer storage rooms.
4.6.10 Removal of refuse and offal
Litter, waste and overflow shall not be allowed to accumulate or to give rise to unhygienic conditions, and shall be disposed of promptly in an efficient and hygienic way. Offal shall be removed from the processing area in a hygienic manner, and containers for offal awaiting removal from the factory shall be well separated from the processing areas. A separate refuse room or other acceptable refuse facility shall beeprovided on the premises, and shall be cleaned at least once a day.
4.6.11 Vermin control
All buildings in which raw materials, ingredients and the product are stored, or in which the product is handled, prepared, processed or packaged, shall be kept free from insects, birds, rodents and other vermin. All rooms in which raw materials, ingredients or packaging materials are stored, shall, in addition, be rodent-proof.
4.6.12 The use of pesticides
Pesticides shall not be used in work areas while preparation, processing and packaging are in progress, and precautions shall be taken to ensure that equipment and work surfaces are kept free from pesticide residues. Pesticides and cleaning chemicals shall at no time be allowed to come into contact with wrapping material, containers, raw materials or the product. The room in which pesticides are stored shall be kept locked and the materials contained in it shall be handled only by employees trained in their use.
4.6.13 Operations aboard fishing vessels
Shipboard handling, chilling, processing and freezing of the product shall be conducted under conditions of sanitation and hygiene equal to those of the equivalent procedures and practices of shore establishments. Before any product comes on board, and between hauls, the deck, deck pounds, pen stanchions and dividing boards, and all other deck equipment that will come into contact with the product, shall be hosed down with clean sea water. The deck shall be scrubbed to remove all visible dirt and debris at least once a day. During fishing trips, the hold bilge sump of the vessel shall be drained regularly. All gear shall be thoroughly cleaned when fishing has ceased. The gut of ripped fish shall be removed immediately, and the fish shall be washed in clean water that is free from entrails and liver particles. When practicable, the deck shall be cleared before the next haul is landed on deck. The deck, hold and processing areas of fishing vessels shall be thoroughly cleaned and disinfected immediately after discharge of the cargo.
4.7 Records
On fishing vessels with freezing facilities, or with both freezing and packaging facilities, and in factories on land, adequate quality records shall be maintained. Quality records and records of freezer storage temperatures on fishing vessels and in factories on land shall be kept for a period of at least two years
4.8 The handling, preparation, processing, packaging, transportation and storage of the product
4.8.1 General
From the time the catch comes on board and during preparation, processing, packaging, transportation and storage, the product shall be protected from heat, the direct rays of the sun, frost, the drying effect of wind, and contamination by birds, dust, oil, fuel and noxious fumes. The product shall be processed as soon as possible after having been caught. Except where intended to be frozen in the round, fish shall be gutted as soon as possible and shall be thoroughly washed in clean water to remove all blood, slime and pieces of gut.
4.8.2 Fishing vessels not equipped to chill or freeze
The catch shall be transported to land, where the chilling or freezing process shall be started within 8 h of catching. In cases where the fish are immediately processed or packed on board such a vessel, the requirements of 4.8.1 shall apply. The temperature of fish on board shall not exceed 20 °C.
4.8.3 Chilling vessels
On board fishing vessels that are equipped with chilling facilities, fish intended for processing shall, where practicable, be chilled or iced as soon as possible after they have been landed on deck. Fish that have not been chilled within 8 h of having been landed on deck shall not be processed. Fish that are to be kept at sea for between 8 h and 10 d shall, as a minimum requirement, be stowed in ice. Flaked ice, cubed ice or finely crushed cobbled ice, of diameter less than 5 cm, shall be used, and staging or shelves shall be so installed as to limit the depth of bulk storage to a maximum of 1 m. Individual layers of fish shall be separated from one another and from the floor, ship sides and bulkheads by acceptable layers of ice. Species of fish that could have a detrimental effect on one another shall be stored in separate holds or containers. Vessels that are equipped to chill but not to freeze shall not be used to keep fish at sea for more than 10 d. Fish shall not be kept iced for longer than good manufacturing practice permits.
4.8.5 Transportation by road and rail
Transportation of the product by road shall be carried out in covered and insulated or refrigerated vehicles constructed and equipped to protect the product adequately. Under dusty conditions or conditions that might affect the fish adversely, the transportation by road shall be in a vehicle with a dustproof storage hold. If the duration of road transport is longer than 1 h: a) unfrozen fish shall be transported in an insulated and refrigerated truck that can keep the fish at the temperature of melting ice, or in an insulated truck where the fish is on ice; and b) a frozen product shall be conveyed in an insulated and refrigerated storage hold in a truck, in accordance with the requirements in 8.2.2 and 8.2.3.
Transportation of the product by rail shall be carried out in insulated and refrigerated vehicles. The frozen final product awaiting transportation or loading shall not be kept unrefrigerated for longer than 1h. Adequate precautions shall be taken to prevent the product from becoming physically damaged, for example as a result of pressure or movement during transportation. The product shall not be transported with other products that can contaminate or impair the product. The means of transport used for the product shall not at any time be used for transporting other products likely to impair or contaminate the product. The inside surfaces of the means of transport shall be so finished that they do not adversely affect the product, shall be smooth and shall be easy to clean and disinfect. If ice is used to chill the product, adequate drainage shall be provided in order to ensure that the water from the melted ice does not stay in contact with the product.
4.8.6 Freezing of the product before processing
If the product is to be frozen before processing, the freezing shall start
a) soon after the catch is landed on deck, or
b) in the case of white fish and flat fish and similar species with a low fat content, within 8 h of being caught, on condition that the fish temperature is never allowed to rise above 20 °C, or
c) where the temperature of the fish in (b) above has been brought down to the temperature of melting ice, within 10 d, or
d) in the case of high-risk fatty fish, within 72 h of landing on board, provided that the fish temperature is brought down to 3 °C or lower within 6 h after being caught and to 0 °C within 16 h of landing on board. 3.8.7 Thawing of the frozen product for processing When being thawed for processing, the frozen product shall not be exposed to ambient temperatures higher than 20 °C. Thawing shall be as rapid as possible and shall be completed in less than 20 h. Unless the processing is started before or immediately after thawing is complete, the chilling of the thawed fish to a temperature as close to 0 °C as possible shall be started immediately. Freezing after processing shall, unless the processing requires a longer period, be started within 8 h of the completion of the thawing process.




5.1 Conditions of ingredients and the product
5.1.1 General
5.1.1.l All ingredients used in the preparation of the product shall be clean, sound, of good quality and in every way fit for human consumption. In addition, the product shall 1 not contain any substance in amounts that might present a hazard to human health.
5.1.2 Wood smoke that is used for the smoking of the product shall be obtained by the use of wood that is acceptably free from gum and resin, paint, timber preservative and other added substances.
5.1.1.3 All units and pieces of fish presented in one of the forms described in 5.2.2 to 5.2.17 (inclusive) shall comply with the relevant description. Scraps of fish shall not be included. If frozen fish or frozen fish pieces are glazed with chilled water before packing, the temperature of the water used for glazing shall be 5 °C or lower.
5.1 .I .4 Fish products described in 5.2.18 to 5.2.24 (inclusive) shag be free from viscera, heads and gills, and acceptably free from scales, fins and tails.
5.1.2 Fish
5.1.2.1 Chilled and Frozen fish
Chilled and frozen product shall be prepared and inspected in accordance with 8.1
5.1.2.2 General characteristics
The fish used in the preparation of the product and not previously frozen shall have the following general characteristics:
a) a characteristic fresh appearance, colour ,and odour, without any perceptible rancidity or sourness;
b) where applicable, prominent, bright, clear and moist eyes;
c) where slime is present and natural to the species, transparent or creamy white slime;
d) where applicable, bright red gills; gill odours shall be characteristically fresh for the species;
e) where applicable, bright abdominal blood;
f) firm and elastic flesh adhering to the bone; and g) when the fish is cooked, an odour and flavour that is characteristically fresh for the species and a firm but tender and succulent texture.
5.1.3 Salt
Salt used in the preparation of the product shall be edible, free from bitterness and other off-odours and off-flavours, discoloration and impurities.
5.1.4 Seasoning
Seasoning ingredients shall tie free from foreign matter and adulterants.
5.1.5 Additives
Only permitted additives (see 5.1.1.1) shall be used, and then only in the permitted quantities.
5.2 Presentation of fish and fish products
5.2.1 General
Fish or fish products shall be presented whole or in other acceptable forms, such as those given in 5.2.1 to 5.2.23 (inclusive).
5.2.1 Whole (round) fish
A fish as taken from the sea and not yet processed, or a fish that has been bled only.
5.2.2 Gutted fish
A round fish that has been eviscerated.
5.2.3 Gilled and gutted fish
A gutted fish (see 5.2.2) from which the gills have been removed.
5.2.4 Headed and gutted fish
A gutted fish (see 5.2.2) from which the head has been removed.
5.2.5 Dressed fish
A headed and gutted fish from which the scales have been removed.
5.2.6 Cutlets
Crosswise cuts, of thickness not exceeding 40 mm, from fish from which all viscera and blood have been removed and in which large fish bones do not protrude conspicuously.
5.2.7 Fillet (wings on)
The fleshy side of a whole fish cut lengthwise as close to the backbone as possible and including the pectoral fin, belly flap, pin bones, neck bones and skin. It shall be an intact, unragged section of fish and shall be acceptably free from scales.
5.2.8 Fillet (single fillet)
The fleshy side of a whole fish as described in 5.2.7, but with the pectoral fin and shoulder girdle removed.
5.2.9 Skinned fillet
A fillet as described in 5.2.8, but with the skin removed.
5.2.10 Skinned and boned fillet (skinless, deboned fillet) A fillet as described in 5.2.9, but with the fish bones removed.
5.2.11 Double fillet (butterfly fillet)
The two fillets from a single fish, as described in 5.2.8, 5.2.9 or 4.2.10, but joined together along either the back or the belly.
5.2.12 Fish blocks
Blocks of fish prepared in any acceptable form and interleaved when necessary. Subject to appropriate labelling (see 7.1 (b)), the blocks may also consist of minced fish. Fish blocks shall, as far as practicable, be free from bulging, voids, surface discoloration, dehydration and "freezer burn" (deep dehydration).
5.2.13 Trawled or trawl-marked whole fish
Whole fish of good quality, showing trawl marks such as depleted skin, some bruising and some surface cuts and that are suitable only for further processing, and that, if packed, shall be marked accordingly.
5.2.14 Smoked fish
Any of the fish or fish cuts described in 5.2.1 to 5.2.13 and that have been smoked (see 5.1.1.2).
5.2.14.1 Hot-smoked fish
Fish smoked at a sufficiently high temperature and for such a period of time as to ensure the heat coagulation of the protein throughout.
5.2.14.2 Cold-smoked fish
Fish smoked at a temperature at which the product does not show any signs of heat coagulation of protein.
5.2.14.3 Smoke-flavoured fish
Any of the fish or fish cuts described in 5.2.1 to 5.2.13 and that have been dipped in a smoke-flavoured liquid or dry material.
5.2.15 Fish fingers (sticks) and fish portions
Fish fingers (sticks) (see 5.2.15.1) and fish portions (see 5.2.15.2) prepared from blocks of frozen skinned and boned fish flesh, or formed from unfrozen fish flesh, with or without additional ingredients, into portions that are acceptably uniform in size and shape.
5.2.15.1 Fish fingers (sticks)
A product, including one with a bread coating or a batter coating, of unit mass not less than 20 g and not more than 50 g, and the length of which does not exceed three times its greatest width.
5.2.15.2 Fish portions
A product, with or without a bread coating or a batter coating, of any shape and size; if the mass of the product is less than 50 g, the qualifying word "portion" shall be acceptably inserted on the main panel of the package. Fish portions prepared from unskinned or incompletely boned fish shall be described as "skin-on" portions or "not boneless" portions respectively (or both), or shall be given another description with the same meaning.
5.2.16 Fish kebabs
Cuts of fish, with or without vegetables or fruit or any combination thereof, threaded on skewers.
5.2.17 Fish cakes, fish balls and fish patties
Cakes, balls and patties that have been prepared from edible fish flesh, with or without other ingredients, and that are acceptably uniform in shape, size and texture.
5.2.18 Fish sausages
Sausages that have been prepared, with or without other ingredients, from edible minced fish flesh or boned fish fillet and that may have been smoked. Fish sausages may have been formed in natural or artificial casings. Inedible casings shall have been completely stripped off before packing, where appropriate. Fish sausages shall be uniform in size, shape and texture, and shall be free from discoloration and from ragged ends. There shall be no off-cuts or burst, distorted or cut-marked units. Cross-cut units shall have been cleanly cut at right angles to the longitudinal axes.
5.2.19 Fish in sauce
Solid fish or pieces of fish packed in sauce, together with permitted seasoning (see 5.1.4), spices or other appropriate ingredients.
5.2.20 Fish with vegetables or cereals (or both), with or without sauce Solid fish or pieces of fish packed with vegetables or cereals (or both), with or without sauce, together with permitted seasoning, spices or other appropriate ingredients.
5.2.21 Curried fish Solid fish or pieces of fish, with or without batter, packed in curry sauce, together with permitted seasoning and spices.
5.2.22 Pickled fish Solid fish or pieces of fish, with or without batter, packed with onions and curry sauce, together with permitted seasoning and spices.

5.3 Physical requirements
5.3.1 Packing
The product shall be acceptably packed. (See also 6.1)
5.3.2 Uniformity of size
In packs where more than one unit is packed in a package, the units shall, on visual inspection, be acceptably uniform in size except that one filler piece may be used. If packs contain units of varying sizes, this shall be declared on the label.
5.3.3 Colour and appearance
The product shall be attractive in appearance and characteristic in colour. In any one package, the units shall be acceptably uniform in colour. In flesh packs, raggedness, blood clots, blood columns, staining and discoloration shall not be present to the extent that they detract from the appearance of the pack. Roes shall be intact unless labelled as broken roes and shall have the characteristic colour of fresh roes.
5.3.4 Texture
In flesh packs, the flesh shall not be bruised and shall have the firmness of texture that is characteristic of the species.
5.3.5 Odour and flavour
The state of the raw material, the production process and the packaging shall ensure that, after the frozen product has been thawed to a temperature above 10 °C, and the units have been separated where necessary, the dour is fresh and characteristic of the product, and that off-odours and other indications of deterioration or of the use of inferior raw materials are absent. The odour and flavour of the cooked product shall also be fresh and characteristic.
5.3.6 Freedom from defects
5.3.6.1 The product shall be acceptably free from bruised or otherwise damaged material, from detached scales and from sand, grit, dirt, pieces of shell, other extraneous matter and visible parasites. The product shall be acceptably free from slime, from "freezer burn" (deep dehydration) that cannot easily be removed by scraping, and from discoloration and blemishes.
5.3.6.2 A product described as boneless shall contain not more than one fish bone defect per kilogram of the fish component of the product, and shall be free from cartilage or fish bone that, after being cooked, is capable of piercing or hurting the palate.
4.3.6.3 A product described as boned or deboned shall not contain more than five fish bone defects (sea 2.7) per kilogram of the fish component of the product.
5.3 

Reference of the measure

Articles 10-13 and Paragraph 5-8 of the First Schedule 

Measure also domestic

No 

Notes

Refer to the hard copy available from the Ministry of Agriculture for paragraphs 10 and 11 that contain methods for chemical and microbiological analyses. These could not be captured here as they have tables and formulas 

Products affected by the measure.

Description

Chilled and frozen fish and frozen fish products 

Countries/Regions affected by the measure.

Description

All countries