Conditions for exporting pickled, etc., fish, etc

No person shall export pickled, spiced or marinated fish or fishery products unless– (a) the containers in which they are packed do not leak; (b) the fish or fishery products are completely covered with the curing solution; (c) the fish or fishery products are properly cured; (d) the fish or fishery products contain a reasonable amount of fat; (e) the fish or fishery products are free from organoleptically detectable spoilage, bruises and other discolorations; (f) the fish or fishery products are properly headed, where required, and, (g) the ingredients used in the curing mixtures are of a type acceptable to the Managing Director. MADE by the Minister of Agriculture, Fisheries and Cooperatives this 14th day of December, 2001. (HON. DANIEL SILVA) Minister of Agriculture, Fisheries and Cooperatives 280 SCHEDULE I (Regulations 26 (6)(a) and (35)) ESTABLISHMENT CONSTRUCTION AND EQUIPMENT REQUIREMENTS 1.–(1) The definitions in this paragraph apply to this Schedule. (2) In this Schedule, unless the context otherwise requires“cleaning” means the removal of soil, food, fish residues, blood, wastewater or any other dirt or debris from a processing area and processing equipment; “disinfection” means the reduction of the amount of microorganisms to a level that will not cause serious contamination; “durable” in respect of construction material, means resistant to decay, breakdown or other physical damage; “impervious” in respect of any material, means an inert material such as concrete through which water or any other substance will not pass; “non-absorbent” in respect of any material, means a material that is highly resistant to the passage, absorption or incorporation of water or any other substance; “non-corrodible” means any metal or other material that does not readily rust, corrode or otherwise decay; “non-toxic” means not injurious to health; “refrigeration facilities” means freezers, cold storages, coolers, cool rooms and any other room inside an establishment where the ambient air temperature is reduced by mechanical means in order to preserve the quality and safety of fish or fishery products; “smooth” means a fairly regular or even surface without projections, indentations, or roughness and that can be easily cleaned and disinfected; “sound” means being in good repair or maintenance; “washable” means being capable of being cleaned and disinfected with water, cleansers, disinfectants or liquids. 2.–(1) The layout, design, construction and size of every establishment shall– (a) permit adequate cleaning and disinfection of all areas; (b) prevent the accumulation of dirt, fish or fishery products being in contact with toxic materials and floor surfaces, the shedding of foreign particles into fish or fishery products and the formation of condensation or mould on surfaces; (c) permit good production practices, including protection against contamination and cross- contamination by fish, equipment, water, air or personnel and any other sources of contamination, including insect and animal pests; (d) provide, if necessary, suitable temperature conditions that permit sanitary processing and storage of fish or fishery products; and (e) provide for the orderly and rapid movement of raw material and finished product into and out of the establishment. 282 (2) Construction and packaging materials and non-food chemical products used in the construction and operation of establishments or in their equipment shall be those that are approved by the Authority for that purpose. (3) Salt fish, squid, stockfish and other fishery products commonly dried, may be dried outside an establishment if it is dried in a location away from traffic on grounds under the control of the operator of the establishment, on dryer flakes or other equipment that is raised at least 1 metre above the ground or water and if the fish or fishery products is handled to prevent the risk of contamination. 3. Floors shall be constructed of smooth, impervious, non- absorbent and non-toxic materials, be sloped for drainage and be maintained in a sound condition for ease of cleaning and disinfection. 4.–(1) Drains shall be of a type and size sufficient to carry off any process effluent and water from processing and cleaning operations, be equipped with non-corrodible covers or grates and be constructed in a manner that prevents the entry of insect and animal pests, sewer gases or any other deleterious substance. (2) All drainage from an establishment shall be disposed of in a manner acceptable to the Managing Director or in accordance with relevant legislation. 5. Wall surfaces shall be constructed of smooth, non-absorbent, durable and non-toxic materials that are light-coloured and thoroughly washable, in such a manner that all joints are sealed and floor and wall junctions are coved or rounded and shall be maintained in a sound condition for ease of cleaning and disinfection. 6. Ceilings shall be constructed of smooth, non-absorbent, durable and non-toxic materials that are light-coloured, washable, of a height acceptable to the Managing Director and maintained in a sound condition for ease of cleaning and disinfection. 7. Heating units, water feed lines, piping, lighting, public address or radio systems or other overhead fixtures shall be designed, constructed, installed and finished to prevent the accumulation of dirt and to reduce condensation, the growth of moulds and the shedding of foreign particles into fish or fishery products being processed beneath and, if the purpose of each is not readily evident, shall be labelled in such a manner that this purpose is readily discernible by an Inspector. 8. Windows that are capable of being opened, and any other openings to the outside shall be constructed so as to prevent the accumulation of dirt and be fitted with non-corrodible insect- proof and animal-proof screens or other similar devices. 9.–(1) Doors into and out of processing and support areas shall be constructed of smooth, non-absorbent and non-toxic materials that are washable, be properly fitted and hung and be maintained in a sound condition for ease of cleaning and disinfection. (2) Doors in an establishment that is constructed after the coming into force of this Schedule– (a) shall be located so that persons may not enter directly into a processing area, with the exception of holding rooms, from outside the establishment; and (b) if the doors are emergency exits from a processing area, shall be clearly marked “Emergency Use Only” or with other similar wording and be equipped with emergency door opening devices, panic bars or similar devices that prevent entry from the exterior of the establishment. 284 10. Fish processing equipment and ice handling or conveying equipment, including all surfaces, frames and legs shall be constructed of smooth, non-corrodible, non-absorbent and non- toxic materials that are washable, and shall be maintained in a sound condition for ease of cleaning and disinfection. 11. Cooler or cold storage racking systems on which pallets of fish are stored shall be constructed of metal or other material acceptable to the Managing Director and shall be maintained in a sound condition for ease of cleaning and disinfection. 12.–(1) Packaging and labelling materials shall be stored in dry and sanitary storage rooms that are intended for that purpose away from the production area, that are constructed to provide protection from weather, dust, contamination and the entry of insect and animal pests and that, if appropriate, are equipped with adequate temperature-control devices. (2) Packaging materials and products liable to come in contact with fish or fishery products– (a) must not be such as to impair the organoleptic characteristics of the fish or fishery products; (b) must not be capable of transmitting to the fish or fishery products substances harmful to human health; (c) must be strong enough to protect the fish or fishery products adequately; and (d) must not be reused, except containers made of impervious, smooth and corrosion-resistant material which are easy to clean and disinfect, which may be re-used after cleaning and disinfection; 13.–(1) Ingredients and additives such as salt and vinegar used in the processing of fish shall be stored in sanitary storage rooms that are intended for that purpose, that are constructed to provide protection from weather, contamination and the entry of insect and animal pests and that, if appropriate, are equipped with adequate temperature control devices. (2) Notwithstanding subparagraph (1), bulk storage of ingredients and additives in an enclosed area is permitted if the area meets the requirements of paragraphs 3 to 8 of this Schedule. (3) Doors to areas referred to in subparagraph (2) shall be constructed of smooth, non-absorbent and nontoxic materials that are washable, properly fitted and hung, maintained in a sound condition for ease of cleaning and disinfection, and so located that ingredients or additives may be unloaded and delivered or conveyed to a processing area in a sanitary manner. (4) Notwithstanding subparagraph (1), salt may be stored in bags outside of an establishment if the bags are sound, kept off the ground and are covered with clean, waterproof coverings that protect the salt from contamination, weather and insect and animal pests. 14.–(1) Adequate supplies of water that meet one of the following requirements shall be provided in every establishment under a suitable operating pressure for fish or fishery products processing, establishment cleaning and disinfection, ice making, employee sanitation and personal hygiene and the operation of toilets– (a) the water meets the requirements of Belize Agricultural Health Authority (Food Processing Plants) (Potable Water) (Minimum Standards) Regulations, 2001; or No. 24 of 2001. (b) the water is derived from a source approved by the Managing Director. 286 (2) For the purpose of providing a safe and sanitary supply of water to an establishment, an Inspector may require that water supply sources be chlorinated or otherwise treated. (3) Notwithstanding subparagraph (2), the Managing Director may allow live shellfish to be held in an establishment in untreated water derived from a source approved by the Managing Director provided that – (a) the median or the geometric mean of the faecal coliform most probable number in the water does not exceed 10 per 100 millilitres and not more than 10% of the water samples exceed a faecal coliform most probable number of 50 per 100 millilitres, as determined by a method acceptable to the Managing Director; and (b) the use of the water poses no threat of cross- contamination in the establishment. (4) Steam– (a) directly in contact with fish or fishery products shall not contain any substance that is a hazard; and (b) shall be supplied in adequate quantities for retorting and any other purpose as specified in the establishment’s food safety program. (5) Ice making or ice storage facilities shall– (a) be operated in a manner that minimizes frost build-up; (b) be maintained in a sound condition for ease of cleaning and disinfection; and (c) if constructed after the coming into force of this Schedule, be built in accordance with paragraphs 3 to 8 of this Schedule. (6) No ice making facility or ice storage facility constructed after the coming into force of this Schedule shall use wood on any surface that makes contact with ice. (7) Ice that is for use in an establishment shall be handled and transported in a manner that prevents its contamination. (8) No ice shall be used in an establishment unless it has been made from water that meets the requirements of this Schedule and is stored in a manner that prevents its contamination. (9) An establishment may use water that does not meet the requirements of subparagraphs (1) to (3) for fire protection, boilers or auxiliary services if there is no connection between the other water systems providing water to the establishment and all feed lines and pipes are clearly labelled or coloured so that the purpose of each is readily discernible by an Inspector. (10) Adequate supplies of hot water at a temperature of at least 43°C may be provided throughout processing areas for cleaning and disinfection and at all hand wash stations. (11) Hoses and other water delivery devices in ready-to-eat fish and shellfish processing operations shall be equipped with backflow preventers or vacuum breakers. (12) Each operator of an establishment constructed after the coming into force of this Schedule shall keep and make available to an Inspector, blueprints or other suitable drawings or sketches that show all water supply and water waste disposal systems, including sources of supply, intake locations, piping runs, treatment systems employed, location of water sampling valves for the taking of water samples before and after its treatment and the outfall or sewage hook-up locations. 288 15.–(1) Receptacles for the effective disposal of fish or fishery products offal shall be provided, be clearly marked “For Offal Only” or with other similar wording or be colour coded, and be– (a) equipped with tight-fitting covers as applicable; (b) constructed of non-absorbent and non- corrodible materials and kept in a sound condition for ease of cleaning and disinfection; and (c) if stored outside the establishment, placed on a concrete pad sloped to a drain. (2) Continuous offal handling systems that carry offal on conveyors or flumes to offal bins shall be constructed so that they pose no threat of contamination to the processing areas or to fish or fishery products being processed and must– (a) be equipped with tight-fitting covers; (b) if located inside the processing areas, be constructed of non-absorbent and non- corrodible materials and kept in a sound condition for ease of cleaning and disinfection; (c) if located outside the processing areas, be kept in a sound condition for ease of cleaning and disinfection and may be constructed of mild steel or other suitable non-absorbent metal; and (d) if delivering offal to the interior of the offal bin, be located over or surrounded by a concrete pad of suitable size sloped to a drain. (3) Vessels, barges or conveyances may be used to store or transport offal to designated disposal grounds or fishmeal plants if they are operated in a clean and sanitary manner. 16. Natural or artificial lighting shall be provided at intensities adequate to ensure the effective delivery to the processing operation being conducted, and the light fixtures shall have appropriate covers and be installed for ease of cleaning and disinfection. 17. Natural and mechanical ventilation systems shall provide clean air, inhibit condensation and maintain conditions that are free from smoke, steam or foul odours, and any openings for the ventilation of the processing or support areas shall be fitted with non-corrodible insect-proof and animal-proof screens or other similar devices. 18.–(1) Refrigeration facilities shall be built in accordance with good engineering practices and with respect to freezing equipment shall– (a) contact freeze a 25 mm-thick block of unpackaged fillets to -18°C in two hours or less; or (b) air blast freeze fish or fishery products at a rate that prevents deterioration of the fish or fishery products, until the thickest section of the fish or fishery products is at a temperature of - 18°C. (2) Refrigeration facilities shall be operated in a manner that minimizes frost build-up. (3) Cold storages shall be equipped with automatic temperature recording devices capable of recording the temperature at least once every 24 hours. 290 (4) In refrigeration facilities that are not equipped with automatic temperature recording devices, accurate thermometers must be installed, and the temperature read and recorded at least once every 24 hours. (5) An operator of a registered establishment shall keep a record of each temperature recorded there for a period of three years. 19. All facilities and equipment shall be maintained in a sound condition so as to minimize the risk of contamination to fish or fishery products and facilitate cleaning and disinfection and shall be installed in such a manner as to allow adequate cleaning of the surrounding area. 20. Flush toilets shall be– (a) present in adequate numbers for both sexes; (b) conveniently located adjacent to processing areas; (c) designed so that toilet areas do not lead directly into processing areas; and (d) equipped with floor drains that will prevent any overflow of water or sewage from entering or contaminating a processing area. 21.–(1) Washbasins shall be equipped with non-hand-operated taps. (2) Washbasins and other facilities or materials necessary for employee hygiene shall be– (a) provided in adequate quantities; and (b) conveniently located in or visible from processing areas. 22. Changing facilities for personnel and visitors shall be provided in every establishment that is constructed after this Schedule comes into force. 23. Utensils and cutting surfaces shall be constructed of non- corrodible, non-absorbent, smooth, impervious and washable material that is maintained in a sound condition for ease of cleaning and disinfection. 24.–(1) Conveyors in contact with fish or fishery products shall be maintained in a sound condition for ease of cleaning and disinfection, be constructed of non-corrodible, non-absorbent, smooth, impervious, light coloured and non-toxic materials or non-corrodible, non-absorbent, impervious and non-toxic wire mesh or chain link and, if necessary, be equipped with effective spray washers and scrapers. (2) Conveyors that are used for loading finished and packaged products into conveyances may be made of mild steel or other similar material and shall be maintained in a sound condition for ease of cleaning and disinfection. 25. Pallets used as equipment in a processing area, such as foot stands, stands for vats and pan racks, shall be constructed of non-corrodible, non-absorbent, smooth, non-toxic and washable materials, and be maintained in a sound condition for ease of cleaning and disinfection. 26. Vessels with enclosed processing areas shall have, in addition to meeting other applicable requirements of this Schedule– (a) a clean and sanitary system for conveying fish or fishery products from the reception area to the processing area; (b) storage areas for finished products that are large enough and designed so that they are easy to clean and, if a fishmeal plant operates 292 onboard, a separate hold must be designated for the storage of fishmeal and other by- products; (c) adequate equipment for pumping or disposing of processing effluent, cleanup water, waste or fish or fishery products that are unfit for human consumption directly into the sea, or in accordance with any laws regarding sea dumping into a watertight tank reserved for that purpose; (d) adequate equipment for delivering pressurized clean and sanitary seawater for processing, the intake for which must be situated in a position where it is not possible for the water being taken in to become contaminated or affected by discharges into the sea of wastewater, waste and engine coolant; (e) walls, ceilings and non-slip floors that are easy to clean, in particular if there are pipes, chains or electrical conduits; (f) hydraulic systems arranged or protected in such a way as to ensure that any leakage that could contaminate fish is minimized; and (g) marine type toilet facilities or other sanitary facilities acceptable to an Inspector. SCHEDULE II (Regulation 26 (6)(a)) ESTABLISHMENT SANITATION REQUIREMENTS 1. Every establishment shall implement and comply with its sanitation program. 2.–(1) Equipment and material used to clean and disinfect an establishment and processing equipment shall be provided in adequate quantities and be conveniently located in the establishment. (2) Any product used for the lubrication of fish or fishery products processing equipment or machinery and any product used for cleaning and disinfection shall be clearly labelled as to its use, stored in an appropriate location and only used by a person trained to use or apply it in a manner that prevents contamination of fish, fishery products or contact surfaces. 3.–(1) Employees shall wear protective clothing such as coveralls, aprons, sleeves, smocks, hand coverings, hair nets or beard nets that are in a clean and sound condition and suitable for the tasks employees are charged to perform. (2) No person shall enter a processing area unless that person– (a) wears the protective clothing designated in the food safety program and appropriate to the tasks they will perform; (b) ensures that their footwear is clean and sanitary and, if appropriate, uses a foot dip to do so; and (c) wears a hair net and, if appropriate, a beard net. 294 (3) No person shall– (a) handle or process fish or fishery products unless they first wash their hands with single- service soap, wash or rinse their waterproof protective clothing, and disinfect their hands or hand coverings if either will come into direct contact with fish or fishery products; or (b) after leaving a production line, return to it unless they first wash their hands with single- service soap, wash or rinse their waterproof protective clothing, and disinfect their hands or hand coverings if either will come into direct contact with fish or fishery products. (4) Immediately on leaving a processing area a person shall remove any protective clothing and store it in a manner that prevents contamination. 4. Pesticides or any other animal control products shall be applied in a manner that prevents the contamination of fish, fishery products, packaging, labelling materials and ingredients. 5. Animals are not permitted inside an establishment. 6. Fish or fishery products offal shall be– (a) collected in handling systems, receptacles or conveyances that are not used for the holding or transport of fish or fishery products intended for processing; (b) disposed of or stored, before disposal, in a manner that will not attract insect and animal pests, allow the build-up of offensive odours or contaminate the area surrounding the establishment; and (c) removed from the establishment or grounds under the control of the operator of the establishment as frequently as necessary to maintain the sanitation of the establishment, and as specified in the food safety program of the establishment. 7. Equipment and material provided to clean and disinfect protective clothing and footwear such as hand dips and foot dips shall be provided in adequate quantities and be conveniently located in processing areas. 8. Doors into and out of an establishment shall be kept closed and may be opened only when necessary to allow personnel, fish, fishery products, equipment and other materials to enter or leave the establishment unless air curtains or other devices as specified in the establishment’s food safety program that prevent the entry of insect and animal pests are in operation. 9. No person who is a known carrier of a disease that is likely to be transmitted through food or who is afflicted with an infected wound, skin infection, sore, diarrhoea or any communicable disease, shall work in a registered establishment if there is a possibility of contaminating fish or fishery products with pathogenic organisms. 10. A person engaged in the handling or processing of fish or fishery products shall not wear any jewellery, fingernail polish or personal adornments that could contaminate or become incorporated into fish being processed. 11.–(1) No person shall smoke, spit, talk excessively, eat, chew gum or store food or other personal items not used in fish processing in processing areas. (2) Unnecessary material or equipment shall not be stored in a processing area. 296 12. Handwash and toilet facilities shall be maintained in good operating order and be properly equipped with single-service towels and toilet tissue, and all effluent and sewage shall be disposed of in accordance with the relevant legislation or, if none exists, in a manner satisfactory to an Inspector. 13.–(1) The grounds under the control of an operator of an establishment in proximity to the establishment shall be kept clean, free from debris and unnecessary material and be maintained to minimize harbourages for insect and animal pests. (2) Areas where fish or fishery products are loaded, unloaded or handled and other high traffic areas shall be paved with asphalt, covered with concrete or other impervious material or with material acceptable by an Inspector and equipped with appropriate drains. 14. Forklifts and other devices used for moving fish or fishery products and materials inside an establishment shall be clean and maintained in a sound condition. 15.–(1) Subject to subparagraph (2), no person shall use wooden pallets in an establishment for any purpose other than– (a) to handle or transport boxed or otherwise containerized raw material in a holding room; or (b) to transport ingredients, additives, packaging material, raw material, labels, semi-processed salt fish, or packaged, boxed or otherwise containerized finished products into or out of a processing area. (2) Every pallet shall be clean and maintained in a sound condition. 16.–(1) Fish or fishery products shall be kept iced or chilled and protected from contamination before processing in the establishment and, if the type of process operation conducted so requires, shall be washed before processing. (2) Cold storages shall maintain the temperature of fish or fishery products at -18°C or colder. (3) Coolers shall maintain fish or fishery products at a temperature from 4°C to -1°C. 17.–(1) Processed fish or fishery products shall be stored in locations designated in the food safety program in order to preserve its quality and safety. (2) No odiferous or toxic substance shall be stored in a processing area. 18. Frozen fish or fishery products shall be handled and protected in an establishment to ensure that the temperature of the fish or fishery products does not increase more than 5.5° C during the time the fish is removed from cold storage and returned to it unless the frozen fish or fishery products is thawed for further processing; or is placed on a conveyance equipped with cold-storage capability. 298 SCHEDULE III (Regulation 24) REQUIREMENTS FOR VESSELS USED FOR FISHING OR TRANSPORTING FISH OR FISHERY PRODUCTS 1. Areas where fish, fishery products and ice are stored shall– (a) have covers to protect the fish, fishery products and be from the sun and weather; (b) be provided with drainage to effectively remove ice melt water and ensure that fish or fishery products and ice do not come into contact with bilge water or other contamination; and (c) where it is necessary to prevent physical damage to the fish or fishery products, be divided into pens or other suitable means as appropriate. 2. Subject to paragraph 3, fish or fishery products and ice storage areas shall be of non-absorbent, non-corrodible materials, other than wood, and so constructed as to preclude physical damage to the fish or fishery products and facilitate cleaning and any surfaces that contact fish or fishery products shall be smooth and free from cracks and crevices. 3. In the case of vessels built prior to February 12th, 2001, and vessels having no below deck storage areas, built-in fish and ice storage areas shall be so constructed as to preclude physical damage to the fish or fishery products and may be of wood, if the surfaces are smooth, free from cracks and crevices and coated with a durable, light coloured paint or coating of a type approved by the Managing Director. 4. Boxes for fish or fishery products other than live shellfish shall be of smooth, non-absorbent, non-corrodible material, other than wood, free from cracks and crevices, and so constructed as to provide drainage and protect the fish or fishery products from damage by crushing when the boxes are stacked. 5. Fresh fish or fishery products storage areas shall be separated from engine compartments and other heated areas of a vessel by watertight, insulated bulkheads and wall surfaces; bulkheads and deck heads in frozen storage areas of a vessel shall be well insulated. 6. Fish and fishery products handling equipment, such as chutes, conveyors, fish washers, tables and utensils, shall be of smooth, non-absorbent, non-corrodible material, other than wood, free from cracks and crevices and so constructed as to facilitate cleaning. 7. Forks, pumps, tools or other equipment and practices that pierce, tear, or otherwise damage or contaminate the edible portion of fish or fishery products shall not be used. 8. Fish or fishery products, while on board a vessel used for fishing or transporting fish or fishery products, shall be– (a) preserved by the use of finely divided ice sufficient to reduce and hold the temperature at 4°C or lower, and such ice shall be made from water from a source approved by the Authority’s water quality laboratory; or (b) preserved by such other methods as the Managing Director may approve. 9. Where chilled water systems are installed on a vessel, such systems shall be of materials approved by the Managing Director, constructed to facilitate proper cleaning and be capable of holding fish or fishery products at -1°C. 300 10. Freezing facilities on a vessel shall be capable of freezing the daily catch of fish or fishery products at a rate equivalent to at least the freezing rate of a 25 mm thick block of fish when the temperature of the thermal centre is reduced from 0°C to - 20°C in two hours or less. 11.–(1) Fish or fishery products on board a vessel shall be frozen at a freezing rate not less than the rate prescribed by paragraph 10. (2) In the case of a packaged fish product on board a vessel, the time required to reduce the thermal centre of the packaged product to - 20°C shall not exceed 36 hours. 12.–(1) Except for brine frozen fish, the thermal centre of the fish on board a vessel shall be reduced to a temperature of - 20° C or lower before the fish can be removed from the freezer to the cold storage area. (2) In the case of brine frozen fish on board a vessel, the thermal centre of the fish shall be reduced to -12°C before the fish can be removed from the freezer to the cold storage area. 13. After freezing, fish on board a vessel shall be glazed or packaged to protect it against dehydration and oxidation. 14. Storage areas in which frozen fish or fishery products are held on board a vessel shall be maintained at a temperature of - 26°C or lower. 15. At least once daily, fish receiving areas and all equipment, containers and utensils used in the handling of fish on board a vessel shall be thoroughly cleaned with water from a source approved by the Authority’s water quality laboratory and disinfected. 16. Following the discharge of fish from a vessel, all equipment and utensils used in the handling of fish and the storage areas, chilled water system, fish containers, pen boards and shelf boards shall be forthwith thoroughly cleaned with water from a source approved by the Authority’s water quality laboratory and disinfected. 17. A storage record of the fish or fishery products catch shall be kept on all fishing vessels and the identity of each day’s catch shall be maintained. 18. Hand washing and marine type toilet facilities shall be provided on vessels 13.7 metres or more in overall length that has sleeping accommodation and shall be maintained in a clean and sanitary condition. 302 SCHEDULE IV (Regulations 38 and 39 (1)) REQUIREMENTS FOR CONVEYANCES AND EQUIPMENT USED FOR UNLOADING, HANDLING, HOLDING AND TRANSPORTING FRESH FISH AND FISHERY PRODUCTS 1. Forks, pumps, tools or other equipment and practices that pierce, tear or otherwise damage or contaminate the edible portion of fish or fishery products shall not be used. 2. Fish handling equipment, such as chutes, conveyors, fish washers, tables and utensils, shall be of smooth, non-absorbent, non-corrodible material, other than wood, free from cracks and crevices and so constructed as to facilitate cleaning. 3.–(1) Fish shall be transported in covered containers approved by the Managing Director or enclosed vehicle bodies. (2) The contact surfaces of fish or fishery products storage areas in vehicles and of containers used for transporting fish or fishery products shall be smooth, free from cracks and crevices and made of non-corrodible material. 4.–(1) The containers and vehicle bodies used to hold or transport fish or fishery products shall be filled to a level no higher than 90 cm of its depth. (2) The body of a vehicle used for transporting fish or fishery products in bulk shall be divided at intervals of 1 metre along its length. 5.–(1) Fish or fishery products held prior to being transported shall be iced or chilled after unloading from a vessel and be protected from the sun and weather and from contamination. (2) Fish shall be iced or chilled while being transported. 6. Water used for unloading, washing or transporting fish or fishery products shall be clean and obtained from a source approved by the Authority’s water quality laboratory. 7. Offal and other refuse shall be disposed of in a manner satisfactory to an Inspector. 8. Areas where fish or fishery products is landed or handled and all surfaces that come into contact with fish or fishery products during unloading, handling, holding and transportation shall be maintained in a clean and sanitary condition. 304 SCHEDULE V (Regulation 39 (2)) REQUIREMENTS FOR HEALTH CONTROL AND THE MONITORING OF PRODUCTION CONDITIONS FOR THE PLACING ON THE MARKET OF FISH AND FISHERY PRODUCTS 1. General monitoring (1) In accordance with regulation 4 (3) of the Belize Agricultural Health Authority (Food Safety) Regulations, 2001, (S.I. 25 of 2001), and in order to establish whether the requirements of this Regulation are complied with, an Inspector may at any time– (a) perform a check on the fishing vessels, on the understanding that such a check may be carried out during the stay in port; (b) perform a check on the conditions of landing and first sale; (c) perform an inspection at regular intervals of establishments to check, in particular– (i) whether the conditions for approval are still fulfilled; (ii) whether the fish or fishery products are handled correctly; (iii) the cleanliness of the premises, facilities and instruments and staff hygiene; (iv) whether identification marks are put on correctly; (d) perform an inspection of wholesale markets; (e) perform a check on storage and transport conditions. (2) In order to discharge his or her duties under the Belize Agricultural Health Authority (Food Safety) Regulations, 2001, (S.I. 25 of 2001), and these Regulations, an Inspector may at any time– (a) enter any establishment, vessel or vehicle used for the storage or carriage of fish or fishery products and open any container that he or she has reason to believe contains fish or fishery products; (b) require to be produced for inspection or for the purpose of obtaining copies thereof, or extracts therefrom, any books, shipping bills, bills of lading or other documents or papers relating to the processing, transporting or marketing of fish or fishery products; and (c) take samples of fish or fishery products for inspection and laboratory analysis. (3) No person shall obstruct or impede an Inspector in the discharge of his or her duties under the Belize Agricultural Health Authority (Food Safety) Regulations, 2001, (S.I. 25 of 2001), and these Regulations. (4) No Inspector shall inspect any processed product in which he is directly or indirectly financially interested. 2. Special checks (1) Organoleptic checks306 (a) Each batch of fish or fishery products must be submitted for inspection by the Authority at the time of landing, exportation or before first sale to check whether they are fit for human consumption. This inspection comprises an organoleptic check, carried out by sampling. (b) Fishery products complying, as far as the freshness criteria are concerned, with the quality requirements or marketing standards already laid down pursuant to Part V (Quality Requirements) of these Regulations are considered to fulfil the organoleptic requirements necessary for compliance with the provisions of this Schedule. (c) If the organoleptic examination reveals that the fishery products are not fit for human consumption, measures shall be taken to withdraw them from the market and denature in such a way that they cannot be re-used for human consumption. (d) If the organoleptic examination reveals any doubt as to the freshness of the fishery products, use may be made of chemical checks or microbiological analyses. (e) Importers or establishments HACCP certified by the Authority with good compliance records (acceptable results for all analyses conducted on 10 consecutive inspections of the selected products exported or imported) may be considered for reduced inspection frequencies provided that they comply with the provisions of these Regulations. (2) Parasite checks– (a) Before they are released for human consumption, fish and fish products shall be subject to a visual inspection, by way of sample, for the purpose of detecting any parasites that are visible. (b) Fish or parts of fish which are obviously infested with parasites, and which are removed, shall not be placed on the market for human consumption. (3) Chemicals checks– (1) Where necessary, samples shall be taken and subjected to laboratory analysis for the control of the following parameters: (a) TVB-N (Total Volatile Basic Nitrogen) and TMA-N (Trimethylamine-Nitrogen). The levels of these parameters will be specified for each category of species. (b) Histamine. 88 of 2002. Nine samples shall be taken from each batch. These must fulfil the following requirements- the mean value must not exceed 100 ppm; - two samples may have a value of more than 100 ppm but less than 200 ppm; - no sample may have a value exceeding 200 ppm. These limits apply only to fish species of the following families: Scombridae, Clupeidae, Engraulidae and Coryphenidae. However, fish belonging to these families, which have undergone enzyme-ripening treatment in brine, may have higher histamine levels but not more than twice the above values. Examinations shall be carried out in accordance with reliable, scientifically recognized methods. (2) Contaminants present in the aquatic environment– (a) Without prejudice to the provisions of the Pesticide Control Act, (CAP. 216), the Belize Environmental Protection Act (CAP.328), the Coastal Zone Management Act (CAP. 329), concerning water protection and management– (i) fishery products must not contain in their edible parts contaminants present in the aquatic environment such as veterinary drug residues, heavy metals and organochlorinated substances at such a level that the calculated dietary intake exceeds the acceptable daily or weekly intake for humans; and (ii) the monitoring system as established by the Belize Agricultural Health Authority (Biological Residues) (Control) Regulations, 2001, (S.I. 26 of 2001), shall be implemented to check the level of contamination of fish and fishery products; (b) the methods of analysis to be used to check the chemical parameters, as well as the sampling plans and the established acceptable levels for the chemical parameters shall be determined by the Authority and carried out in accordance with reliable, scientifically recognized methods. (4) Microbiological Analyses– (1) The Authority shall perform microbiological analyses on samples of fish and fishery products from importers and fish processing establishments on a regular basis as part of its procedures in monitoring compliance in its food safety program. (2) Microbiological criteria, including sampling plans and methods of analysis, must meet the Belizean guidelines for microorganisms in fish and fishery products as established by the Authority (see Table 1) before it is placed for sale on the market. (3) Samples failing to meet microbiological criteria shall be subject to regulatory action as outlined by the Food Safety Services of the Authority. (see Table 1). (4) Any sample of a processed product that has been used for inspection or testing may be returned to the applicant, at his request and expense; otherwise, it shall be destroyed, or disposed of to a charitable institution. 310 TABLE 1 BACTERIOLOGICAL GUIDELINES FOR FISH AND FISH PRODUCTS No. of sample Test Organism* Product Type Acceptance number(c) m/g M/g Criteria for action ** units Escherichia coli Cooked or 5 1 4 40 Reject if c=2 or more, or if any one sample exceeds M Raw molluscan shellfish ready-to-eat products 5 1 230/ 100g 330/ 100g Reject if c=2 or more or if any one sample exceeds M All other types 5 2 4 40 Reject if c=3 or more, or if any one sample exceeds M Most Probable Number (MPN) All types 5 2 100/ 100g 330/ 100g Reject if c=3 or more, or if any one sample exceeds M Standard Plate Count All types 5 2 100000 500000 Reject if c=3 or more, or if any one Coagulase- Positive Staphylococci All types 5 1 100 1000 Reject if c=2 or more, or if any one sample exceeds M Salmonella All types 5 Absent in each 25 g sample or in Reject if Salmonella is detected. pooled samples of 125 g. Vibrio cholerae Cooked or 5 Absent in each 25 g sample or in Reject if Vibrio cholerae is detected. ready to eat products pooled samples of 125 g. Listeria monocytogenes (See attached) * The analysis of all fish or fishery products shall be conducted in accordance with approved methods. ** Raw shucked or in the shell oysters, clams, mussels or other molluscs and whole scallops which comply with regulation 6(1)(b) of these Regulations are considered satisfactory when Escherichia coli MPN per 100g of shellfish meat does not exceed a MPN of 230 or if one of the five samples exceeds a MPN of 230 but is less than or equal to a MPN of 330, based on a 5-tube decimal dilution test. *** Foods not supporting growth of L. monocytogenes include the following: (a) pH 5.0 - 5.5 and Aw <0.95 (b) pH <5.0 regardless of Aw (c) Aw ≤0.92 regardless of pH (d) frozen foods The pH and Aw determination should be done on 3 of 5 analytical units. None of the analysed units can fall into the range of pH and Aw supporting the growth of L. monocytogenes. The designated analytical unit is taken from each sample unit. Processed products which require cooking and which are clearly labelled with adequate cooking instructions are excluded from testing for L. monocytogenes. **** The method used for detecting Listeria depends on GMP status of a plant and the type of food. NOTE: m - no. of bacteria per gram separating acceptable from marginally acceptable samples. 312 c - no. of samples that may exceed this number of bacteria per gram. M - no sample can exceed this number of bacteria per gram 3. Payment fees and charges. (a) Fees and charges for any inspection or laboratory service shall be paid by the interested party making the application for such service, or the establishment or importer undergoing such inspection in accordance with the applicable provisions of this Part. (b) All fees and charges for any inspection or laboratory service, performed pursuant to this Part shall be paid by check, draft, or money order made payable to the Belize Agricultural Health Authority (BAHA). (c) Such check, draft, or money order shall be remitted to the appropriate regional or area office serving the geographical area in which the services are performed, within thirty (30) days from the date of billing, unless otherwise specified in a contract between the applicant and the Managing Director, in which latter event the contract provisions shall apply. SCHEDULE VI (Regulation 15 (2)(c)) 88 of 2002. HEALTH CERTIFICATE For fishery and aquaculture products intended for export to the European Community Reference No: ........................................ Country of dispatch: Competent Authority: (insert here name and address) I. Details identifying the fishery products Description of fishery/aquaculture products (Delete where applicable): __________________________________________ -species (scientific name): __________________________________________ -presentation of product and type of treatment: __________________________________________ (Live, refrigerated, frozen, salted, smoked, preserved, etc.) Code number (where available): __________________________________________ 314 Number of packages: ____________________________ Net weight: ___________________________________ Requisite storage and transport temperature: _____________________________________________ II. Origin of products Name(s) and official approval/registration number(s) of establishment(s), factory vessel(s), or cold store(s) approved or freezer vessel(s) registered by the Competent Authority for export to the EC: __________________________________________________ III. Destination of products The products are dispatched from: _____________________________________________ (place of dispatch) to: ________________________________________________ (country and place of destination) by the following means of transport: _____________________ Name and address of dispatcher: ________________________ Name of consignee and address at place of destination: __________________________________________________ IV. Health attestation The Official Inspector hereby certifies that the fishery or aquaculture products specified above: 1.- have been caught, landed, where appropriate packaged, handled, marked, prepared, processed, frozen, thawed, stored and transported under conditions at least equivalent to those laid down in Council Directive 91/493/EEC of 22 July 1991 laying down the health conditions for the production and the placing on the market of fishery products; - have undergone health controls at least equivalent to those laid down in Directive 91/493/EEC and in the implementing decisions thereto; - do not come from toxic species or species containing biotoxins; 2.- in addition in the case of frozen or processed bivalve molluscs, that have been gathered in production areas subject to conditions at least equivalent to those laid down in Council Directive 91/492/EEC of 15 July, 1991, laying down the health conditions for the production and the placing on the market of live bivalve molluscs. The undersigned Official Inspector hereby declares that he is aware of the provisions of Directives 91/492/EEC, 91/493/EEC and Decision 97/296/ EC. Done at ....................................... on ............................................ (Place) (Date) ................................................. Signature of Official Inspector Official (Name in capital letters, capacity and qualifications of person signing) Stamp NB: The colour of the stamp and signature must be different from that of the other particulars in the certificate.