S.L. 449.25 ст. 3Licence to keep a fish packing or processing establishment.

(1) No person shall keep a fish packing or processing establishment unless he holds a licence issued for that purpose by the Minister.

(2) No premises shall be used as a fish packing or processing establishment unless such premises are licensed by the Minister for such use.

(3) The Minister may only grant a licence for the keeping of a fish, packing or processing establishment after considering an application thereof, and after he has ascertained that all the requirements listed in these regulations and any further requirements he may have requested the applicant to perform, have been satisfied.

(4) The Minister may, in granting or renewing any licence, impose any such condition as he may deem fit.

(5) Licences shall be valid for one calendar year and may be renewed from year to year by the Minister after inspection by an authorised officer.

(6) An authorised officer shall have the power of entry to inspect the establishment whenever the Superintendent deems it necessary.

(7) No extensions or alterations in any fish packing or processing establishment may be carried out unless previously authorised by the Superintendent.

(8) The Superintendent shall keep a fish packing or processing establishment register in which there shall be kept the following information:

(a) service approval number issued by the Superintendent;

(b) name, address and telephone number of the manager;

(c) name, address and telephone number of the licensee;

(d) address and telephone number of establishment;

(e) site plan, elevation plan, building layout plan and equipment layout plan of the establishment.

(9) The licensee shall be responsible for any premises used in the packing or processing establishment, and such premises shall be either constructed or removed as specified in these regulations.

(10) Persons responsible for the packing or processing establishment shall take all necessary measures so that, at all stages of production, the conditions listed below are met with.

(11) Packing establishments may only be used for their designated purpose of packing fresh fish and no other product may be prepared therein.

(12) Processing establishments shall provide a detailed description of the fish product, and the processing procedures particular to that establishment. This must include all parameters that are being monitored and controlled throughout the process. Records must be available for the Government veterinarian, and must be kept for at least the duration of the shelf-life of the product.

(13) Only scientifically valid treatments may be used in processing establishments to prevent the development of pathogenic micro-organisms or otherwise preserve the product.