FISHERIES

Fisheries Legislations

Food safety

The Export (Quality Control and Inspection) Act (1963) empowers the central government to notify commodities which should be subject to quality control or inspection prior to export, to specify the type of quality control or inspection, and to establish, adopt or recognize one or more standard specifications for such notified commodities. Accordingly, Order SO 729 (E) (1995) recognizes that fresh, frozen and processed fish and fishery products must be subject to quality control, inspection and monitoring prior to export, taken into consideration the health requirements of importing countries such as the European Union, the United States and Japan. Standard specifications for fish and fishery products can be found in Schedule I and an Appendix.

Order SO 729 (E) was recently amended by Order No 722 (E). The latter inserts the Maximum Residual Limits (MRLs) for pesticides, heavy metals and antibiotics and other pharmacologically active substances in fish and fishery products. MRLs fixed by importing countries should be complied with if these MRLs are more stringent than the MRLs prescribed in the Order. As mentioned above, the Order includes a list of antibiotics and other pharmacologically active substances that are prohibited.

The Export of Fresh, Frozen and Processed Fish and Fishery Products (Quality Control and Inspection and Monitoring) Rules (1995) establish the primary responsibility of the industry to ensure that fish and fishery products intended for export are handled, processed at all stages of production, stored and transported under proper hygienic conditions so as to meet the health requirements laid down under these Rules and to conform to the specifications of Order SO 729 (E). The Rules contain a definition of "aquaculture products" and state that these products must be treated under proper conditions of hygiene. They must not have been soiled with earth, slime of facces or otherwise contaminated. If not processed immediately after having been pre-processed, they must have been chilled. The Rules also contain provisions on the sanitary certification of aquaculture products. Several Annexures to the Rules lay down specific conditions and requirements concerning, for example, premises, building and equipments, health control and monitoring of production conditions, storage and transport, packaging, HACCP etc.

Pursuant to the Export (Quality Control and Inspection) Act, Order SO 477 (E) (2002) recognizes that live fish including molluscs and crustaceans meant for human consumption must be subject quality control and inspection prior to export. Specifications for live fish can be found in Schedule I.

The Export of Live Fish (Quality Control, Inspection and Monitoring) Rules (2002) establish the responsibility of the processor to ensure that live fish intended for export are handled and held at all stages, including transport, under proper hygienic conditions so as to meet the health requirements laid down under these Rules and to conform to the specifications of Order SO 477 (E). The Rules also contain provisions on the sanitary certification of live fish. Two Annexures to the Rules lay down specific requirements during and after landing as well as general conditions relating to premises, building and equipment and relating to hygiene.

References

Legislation