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The Food Safety (Fishery Products) Regulations 1992

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  • Y Diweddaraf sydd Ar Gael (Diwygiedig)
  • Gwreiddiol (a wnaed Fel)

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  1. Introductory Text

  2. 1.Citation and commencement

  3. 2.Interpretation

  4. 3.Placing fishery products on the market

  5. 4.Gutting

  6. 5.Placing aquaculture products on the market

  7. 6.Placing processed bivalve molluscs and other shellfish on the market

  8. 7.Fishery products to place live on the market

  9. 8.Specified fishery products not to be placed on the market

  10. 9.Approval of factory vessels, and establishments

  11. 10.Supplementary provisions about approval

  12. 11.Obligations on proprietors of establishments and factory vessels

  13. 12.Registration of fishing vessels on which shrimps or molluscs are processed by cooking

  14. 13.Registration of wholesale and auction markets that are not establishments

  15. 14.Sales by fishermen of small quantities of fishery products

  16. 15.Functions of Ministers and food authorities

  17. 16.Offences and penalties

  18. 17.False information

  19. 18.Application of Provisions of the Act

  20. 19.Enforcement and execution

  21. 20.Amendment of Regulations providing for derogations

  22. 21.Amendment of the Food Hygiene (Docks, Carriers etc) Regulations 1960

  23. 22.Amendment of the Food Hygiene (Markets, Stalls and Delivery Vehicles) Regulations 1966

  24. 23.Amendment of the Food Hygiene (General) Regulations 1970

  25. 24.Transitional provisions

  26. Signature

    1. SCHEDULE 1

      HEALTH CONTROL AND MONITORING OF PRODUCTION CONDITIONS (PROVIDED FOR BY CHAPTER V OF THE ANNEX TO THE COUNCIL DIRECTIVE)

      1. PART I general monitoring

      2. PART II special checks

        1. A. Organoleptic checks

          1. 1.Without prejudice to the derogations provided for by Council Regulation...

          2. 2.Fishery products complying, as far as the fre shness criteria...

          3. 3.The organoleptic examinations must be repeated after the first sale...

          4. 4.If the organoleptic examination reveals that the fishery products are...

          5. 5.If the organoleptic examination reveals any doubt as to the...

        2. B. Parasite checks

          1. 1.Before they are released from production for human consumption, fish...

          2. 2.Fish or parts of fish which are obviously infested with...

        3. C. Chemical checks

          1. 1.When chemical checks are to be carried out by the...

          2. 2.These limits apply only to fish species of the following...

          3. 3.Contaminants present in the aquatic environment.

    2. SCHEDULE 2

      PACKAGING REQUIREMENTS (PROVIDED FOR BY CHAPTER VI OF THE ANNEX TO THE COUNCIL DIRECTIVE)

      1. 1.Packaging must be carried out under satisfactory conditions of hygiene,...

      2. 2.Packaging materials and products liable to enter into contact with...

      3. 3.With the exception of certain containers made of impervious, smooth...

      4. 4.Unused packaging materials must be stored in places away from...

    3. SCHEDULE 3

      REQUIREMENTS AS TO IDENTIFICATION MARKS (PROVIDED FOR BY CHAPTER VII OF THE ANNEX TO THE COUNCIL DIRECTIVE)

    4. SCHEDULE 4

      STORAGE AND TRANSPORT REQUIREMENTS (PROVIDED FOR BY CHAPTER VIII OF THE ANNEX TO THE COUNCIL DIRECTIVE)

      1. 1.Fishery products must, during storage and transport, be kept at...

      2. 2.Where frozen fishery products are transported from a cold storage...

      3. 3.Products may not be stored or transported with other products...

      4. 4.Vehicles used for the transport of fishery products must be...

      5. 5.Means of transport used for fishery products may not be...

      6. 6.Fishery products may not be transported in a vehicle or...

      7. 7.The transport conditions of fishery products to be placed on...

    5. SCHEDULE 5

      OBLIGATIONS OF PROPRIETOR (PROVIDED FOR BY ARTICLE 6 OF THE COUNCIL DIRECTIVE)

  28. Explanatory Note

Yn ôl i’r brig

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