Vessels must comply with requirements

Water activity** No person shall use a vessel for fishing or for transporting fish or fishery products unless the vessel meets the applicable requirements of Schedule III. 25. No person shall export live finfish raised in an aquaculture operation unless all preparation of the finfish is carried out in a registered establishment or by the holder of a fish export licence. 26.–(1) An application for a certificate of registration for an establishment shall be made to the Managing Director, be accompanied by the applicable fees referred to in subregulations (3) and (4) and, subject to subregulation (2), shall contain– (a) the full business name, business address and business telephone number of the applicant and, if applicable, the full names of partners or Officers of the company; (b) a description of the types of process operations intended to be conducted; (c) the types of fish intended to be produced, stored or exported; (d) a product description of each type of fishery product intended to be produced, stored or exported; (e) a process flow diagram that identifies each step in the process operation for each type of fishery product; and (f) a detailed diagram of the establishment. (2) The Managing Director may not require an applicant to provide the information referred to in subregulation (1)(c) to (f) if it has been previously submitted to the Authority and there has been no change to the information. (3) The fee that is payable for the registration of an establishment with processing areas of a total size set out in Column 1 of an item of Table III to this regulation is the amount set out in Column 2 of that item. (4) In addition to the fee referred to in subregulation (3), the fee that is payable for the registration of an establishment with processing areas of a total size greater than 300 m2 is the amount set out in Column 2 of an item of Table III to this regulation for each process operation set out in Column 1 of that item that is intended to be conducted. (5) Fees and charges referred to in subregulations (3) and (4) shall be paid in accordance with the process outlined in Part 3 of Schedule V. (6) The Managing Director shall, in consultation with the Minister, issue a certificate of registration to an establishment ifSchedule I. Schedule II. (a) the establishment and its processing and support areas meet the requirements set out in Schedules I and II; (b) the establishment is free from serious contamination; (c) the applicant has a food safety program that consists of prerequisite Good Manufacturing Practices (GMPs), Sanitation Standard Operation Procedures Program (SSOP) and a HACCP Program that meets the requirements of subregulation (8) in respect of the processing, storing or exporting of fish or fishery products; and (d) the Managing Director has no reasonable grounds to believe that the applicant will not comply with the Belize Agricultural Health Authority (Food Safety) Regulations, 2001, or these Regulations. (7) Notwithstanding subregulation (6), the Managing Director shall, in consultation with the Minister, issue a certificate of registration to an establishment that is a food processing facility if all of the following conditions are met– (a) it is registered in accordance with any Act in Belize; (b) the establishment has a food inspection and control program that is equivalent to a HACCP Program; (c) the requirements set out in subregulation (1) and subregulation (6)(a), (b) and (d) are met. (8) A food safety program referred to in subregulation (6)(c) for use in an establishment shall– (a) comprise– (i) a prerequisite program plan (GMPs, SSOPs); (ii) a hazard analysis that identifies each hazard that is likely to occur for each type of fish or fishery product intended to be produced in each process operation; (iii) if the hazard analysis has identified hazards, a HACCP Plan in which all critical control points, critical limits, monitoring procedures used at critical control points, frequencies of monitoring procedures and corrective actions are specified; and (iv) a sanitation program that includes requirements regarding the protective clothing to be worn by employees for the tasks they perform; (b) meet the applicable requirements set out by the Fisheries Department. 252 (9) An operator of a registered establishment shall– (a) comply with all the applicable provisions of the Belize Agricultural Health Authority (Food Safety) Regulations, 2001, and these (b) implement and comply with the food safety program; (c) adhere to all the conditions of the certificate of (d) ensure that the establishment’s food safety program meets the applicable requirements; (e) on request of an Inspector, make available in a readily accessible location a copy of the food safety program and all records of, and amendments to, the food safety program; and (f) conduct a review of the food safety program each time it is found to be not in compliance with subregulation (8) and, in any case, at least once per year or as outlined in the First Schedule (regulations 2 and 4) of the Belize Agricultural Health Authority (Food Safety) (10) An operator of a registered establishment shall maintain, at an address in Belize and for not less than three years, a record in English comprising– (a) the name, business address, business telephone number and title of the person responsible for the food safety program at the (b) the location of all files and records in respect of the food safety program; (c) in respect of each critical control point specified in the HACCP Plan– (i) a description of the critical limits, monitoring procedures and verification procedures that are used; (ii) the frequency of the monitoring and verification procedures, samples of the forms that are used during inspections and of the forms that are used to record corrective actions; (iii) the corrective actions; (v) the results of every conducted in accordance with monitoring and verification procedures and any corrective actions taken; (vi) the product preservation processes to be used and, for each process the expected results as specified in the food safety program; and (vii) the results obtained by each product preservation process; (d) in respect of shellfish- (i) the common name of the shellfish; (ii) the quantity by weight of the shellfish delivered to the establishment; 254 (iii) the location where the shellfish was harvested; (iv) the date on which the shellfish was harvested; (v) the name, address and telephone number of the person who harvested the shellfish; (vi) the method of transport and the date on which the shellfish was delivered to the establishment, including details of the method and conditions of storage before and after delivery; (vii) the manner in which, and the date on which, the shellfish was processed in the establishment; and (viii) the date on which the shellfish was shipped from the establishment and the name and address of the person to whom it was shipped; (e) in respect of every prerequisite program plan– (i) a description of the plans and monitoring procedures that are used; (ii) the frequency of the monitoring procedures; and (iii) the corrective actions taken; (f) a description of the system used to trace fish to their first shipping destination; (g) in respect of each shipment of fish or fishery product– (i) the name and address of the person to whom each shipment was sent; (ii) the type of fish or fishery products; (iii) the quantity of fish or fishery products; (iv) the method of transportation, including manifest and container numbers or other information that is sufficient to identify or trace the location of the fish or fishery products; (v) the date on which the fish or fishery products was shipped. and (vi) the date on which the fish or fishery products was processed; (h) the date and time when the operator of the registered establishment received information questioning the safety of fish or fishery products processed or exported by the operator, (i) if the information referred to in paragraph (h) is validated on investigation, a description of the information, the date and time when it was received, the date and time the information was validated, the name, address and telephone number of the informant, the method of investigation and the results obtained, the corrective actions taken, and the date and time when the Authority was notified under regulation 7 (2); 256 (j) in respect of every person responsible for supervising the development or implementation of the food safety program or performing or supervising a product preservation process, documentary evidence of their training, qualifications or job experience in fish or food processing or quality control; and (k) a list of all amendments made to the food safety program. TABLE III FEES FOR REGISTRATION OF ESTABLISHMENTS Column 1 Column 2 Item Total Size of Processing Areas in Establishment Fee ($) 1. 300 m² or less 750.00 2. More than 300 m² 1,000.00