S.L. 449.25 Art. 23Monitoring programme for packing or processing establishments. Frequency Every harvest (Packing Establishment) Monthly (Processing Establishment) Monthly Monthly if supply of water is private Frequency Monthly Monthly Monthly Daily (Processing Est.) Each harvest (Packing Est.) Every harvest Chemical

Packing or processing establishments are to be monitored by the Superintendent according to this programme, which is subdivided into three sections:

(a) Fish health monitoring: Random samples of all batches of fish from fish farms are to be taken by the Government Veterinarian for a complete parasitological, bacteriological and anatomo-pathological examination, to determine the state of health, and any emergent diseases at various stages of the life cycle. Action will be taken in case of any outbreak of the diseases listed as notifiable.

(b) Hygiene monitoring: Each packing and processing establishment must be inspected regularly by a Government veterinarian to ensure compliance with the above conditions, and swabs, samples of ice, water and fish shall be taken once a month, for bacteriological examination to ensure that the level of hygiene is satisfactory. The tests indicated in the First Schedule must be carried out.

(c) Quality control and residue analysis: Samples of harvested and processed fish must be taken by an authorised officer to be analysed microbiologically for the presence of bacterial pathogens, organoleptically for freshness and suitability for human consumption in terms of the Second Schedule, and chemically for the presence of various residues as indicated in the Third Schedule. FIRST SCHEDULE

Hygiene monitoring

Inspections/ Laboratory Limits of examination method tolerance Packing/Processing General level of establishments and hygiene as listed in personnel these regulations / / and handling of the product

Total bacterial Colony counts on < 2 x 10cfu/ml at count plate count agar 37ºC 2 < 2 x 10 cfu/ml at 22ºC Total coliforms; Multiple tube 0 Ice and water Faecal coliforms fermentation and samples from each MPN count outlet Organoleptic and According to According to Yearly, physicochemical regulations as regulations as examination issued under the issued under the Food, Drugs and Food, Drugs and Drinking Water Act Drinking Water Act * colony-forming units

SECOND SCHEDULE

Quality control: microbiological

Type of analysis Laboratory Limits of Tests method tolerance Total bacterial count Colony counts on 1 x 107 cfu/g plate count agar Bacteriological Faecal coliforms Multiple tube 100 E. coli/g fermentation at 44ºC and MPN count Salmonella; Innoculation on 0 S.fecalis; selective and < 100 S.fecalis/g S.aureus; confirmatory media < 10 S.aureus/g V.parahaemolyticus 0 Parasitological Parasite check Visual inspection No visible parasites

Organoleptic Inspection for Visual inspection, Freshly harvested freshness aided where fish should be free necessary by from pressure Torrymeter marks, blemishes, readings injuries or discoloration THIRD SCHEDULE

Quality Control: Chemical residues group of Laboratory Level of Number of (Aquaculture Compounds Frequency method action samples only) Nitrogenous Bases TVB-N Reference To be determined for In case of method aquaculture animals adverse according to organoleptic 95/149/EC Stilbenes DES; 1ppb 6 yearly Hexestrol; HPTLC Dienestrol Oestradiol HPTLC 2.5ppb 6 yearly substances Nitrofurans HPTLC 5ppb 12 yearly Tetracyclines 10ppb Sulphonamides four-plate 100ppb 6-8 monthly Quinolones Test 10ppb Antihelminthics Ivermectin HPTLC 15ppb 20 yearly Carbamates Aldicarb 10ppb Bufencarb 500ppb Carbaryl 200ppb HPTLC 10 yearly Carbofuran 100ppb Methiocarb 50ppb Methomyl 20ppb Pyrethroids Cypermethrin 0.2ppm Deltamethrin 0.5ppm Flumethrin GC-MS 10 yearly Permethrin 0.5ppm Tetramethrin compounds DDT 1.0ppm BHC 0.1ppm GC-MS 10 yearly Lindane 0.1ppm Dieldrin 0.1ppm Organophosphorus Melathion compounds Chlorphenvin-phos GC-MS 10ppm 10 yearly Dichlorvos Coumaphos elements Pb 500ppb Hg 500ppb GF-AAS 30 yearly As 1000ppb Cd 50ppb Malachite Method still under development HPLC green FOURTH SCHEDULE

Standards for cooked crustacean and molluscan shellfish products