The Food Safety (Fishery Products and Live Shellfish) (Hygiene) Regulations 1998

1. Introductory Text

2. PART I GENERAL

   1. 1. Citation and commencement

   2. 2. Interpretation

3. PART II PRODUCTION AND PLACING ON THE MARKET OF LIVE SHELLFISH

   1. 3. Designation of areas as designated bivalve production areas

   2. 4. Designation of areas as prohibited areas for live shellfish production

   3. 5. Alterations to designated areas

   4. 6. Lists of designated production and relaying areas

   5. 7. Temporary prohibition orders concerning production areas

   6. 8. Collecting live shellfish from prohibited areas

   7. 9. Requirements relating to harvesting, transporting and relaying of live shellfish

   8. 10. Requirement for the approval of dispatch or purification centres

   9. 11. Approval of dispatch or purification centres

   10. 12. Appeals against a refusal to grant an approval or against any conditions or limitations in approvals

   11. 13. Obligations on food business proprietors operating dispatch or purification centres

   12. 14. Variation of approvals for dispatch or purification centres

   13. 15. Revocation of approvals for dispatch or purification centres

   14. 16. Wrapping of live shellfish

   15. 17. Storage and transportation of live shellfish after dispatch

   16. 18. Splitting consignments of live shellfish

   17. 19. Placing live shellfish on the market

   18. 20. Direct transfers of live shellfish on local markets

4. PART III PRODUCTION AND PLACING ON THE MARKET OF FISHERY PRODUCTS

   1. 21. Registration of fishing vessels on board which shrimps or molluscs are cooked

   2. 22. Hygiene conditions for fishing vessels

   3. 23. Operation of a factory vessel or fishery products establishment without an approval

   4. 24. Approval of factory vessels and fishery products establishments

   5. 25. Requirement for the registration of auction or wholesale markets

   6. 26. Registration of auction and wholesale markets

   7. 27. Appeals against decisions under this Part to refuse to register or to grant an approval or against any conditions or limitations in such approvals

   8. 28. Obligations upon food business proprietors operating establishments and factory vessels

   9. 29. Notice of arrival obligation for masters of third country factory vessels

   10. 30. Obligations upon food business proprietors operating auction or wholesale markets

   11. 31. Variation of approvals for factory vessels or establishments

   12. 32. Revocation of approvals for factory vessels or establishments and cancellation of market registrations

   13. 33. Gutting of fishery products

   14. 34. Packaging of fishery products

   15. 35. Storage and transportation of fishery products

   16. 36. Placing fishery products on the market

   17. 37. Placing aquaculture products on the market

   18. 38. Placing processed shellfish on the market

   19. 39. Fishery products to be placed on the market alive

   20. 40. Prohibition on placing certain fishery products on the market

   21. 41. Direct transfers of fishery products on local markets

5. PART IV IMPORT CONDITIONS FOR FISHERY PRODUCTS AND LIVE SHELLFISH

   1. 42. General restriction on importing fishery products

   2. 43. Additional conditions relating to certain third country imports of fishery products

   3. 44. General restriction on importing live shellfish

   4. 45. Additional conditions relating to certain third country imports of live shellfish

   5. 46. Exemption for private consignments

6. PART V HYGIENE INSPECTION CHARGES FOR DIRECT LANDINGS FROM THIRD COUNTRY VESSELS

   1. 47. Interpretation of Part V

   2. 48. Charge in respect of official checks on third country direct landings

   3. 49. Sum payable by vendors to food authorities

   4. 50. The reducible element of the charge

   5. 51. Collection and remittance arrangements

7. PART VI ENFORCEMENT, PENALTIES AND REVOCATIONS

   1. 52. Functions of the Ministers and food authorities

   2. 53. Offences and penalties

   3. 54. Enforcement of Parts II and III

   4. 55. Application of provisions of the Act for the purposes of Parts II and III

   5. 56. Enforcement of Part IV

   6. 57. Food treated as failing to comply with food safety requirements

   7. 58. Amendment of other Regulations

   8. 59. Revocations and transitional provision

8. Signature

9. SCHEDULES

   1. 1

      Imports

      1. Part I —Approved import conditions for fishery products

      2. Part II —Approved import conditions for live shellfish

      3. Part III —The Fishery Products Decisions

      4. Part IV —Applicable requirements relating to imported fishery products

      5. Part V —Applicable requirements relating to imported live shellfish

   2. 2

      Production and placing on the market conditions for live shellfish

      1. Chapter I —Conditions for production areas

      2. Chapter II —Requirements for harvesting and transportation of batches to a dispatch or purification centre, relaying area or processing plant

      3. Chapter III —Conditions for relaying live bivalve molluscs

      4. Chapter IV —Conditions for the approval of dispatch or purification centres

      5. Chapter V —Requirements concerning live shellfish

      6. Chapter VI —Public health control and monitoring of production

      7. Chapter VII —Wrapping

      8. Chapter VIII —Preservation and storage

      9. Chapter IX —Transport from the dispatch centre

      10. Chapter X —Marking of consignments

   3. 3

      Production and placing on the market conditions for fishery products

      1. Chapter I —Conditions applicable to factory vessels

      2. Chapter II —Requirements during and after landing

      3. Chapter III —General conditions for establishments on land

      4. Chapter IV —Special conditions for handling fishery products on shore

      5. Chapter V —Health control and monitoring of production conditions

      6. Chapter VI —Packaging

      7. Chapter VII —Identification marks

      8. Chapter VIII —Storage and transport

   4. 4

      Hygiene requirements relating to fishing vessels

      1. Part I —General hygiene conditions

      2. Part II —Additional hygiene conditions

   5. 5

      —Revocations

10. Explanatory Note