Food Safety (Fishery Products and Live Shellfish) (Hygiene) Regulations (Northern Ireland) 1998

Made: 8th June 1998

Coming into operation: 27th July 1998

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Part I — General

Citation and commencement

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Interpretation

2

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Part II — Production and Placing on the Market of Live Shellfish

Designation of areas as designated bivalve production areas

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Designation of areas as prohibited areas for live shellfish production

4

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Alterations to designated areas

5

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Lists of designated production and relaying areas

6

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Temporary prohibition orders concerning production areas

7

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Collecting live shellfish from prohibited areas

8

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Requirements relating to the harvesting, transporting and relaying of live shellfish

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Requirement for the approval of dispatch or purification centres

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Approval of dispatch or purification centres

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Appeals against a refusal to grant an approval or against any conditions or limitations in approvals

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Obligations on food business proprietors operating dispatch or purification centres

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Variation of approvals for dispatch or purification centres

14

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Revocation of approvals for dispatch or purification centres

15

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Wrapping of live shellfish

16

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Storage and transportation of live shellfish after dispatch

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Splitting consignments of live shellfish

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Placing live shellfish on the market

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Direct transfers of live shellfish on local markets

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Part III — Production and Placing on the Market of Fishery Products

Registration of fishing vessels on board which shrimps or molluscs are cooked

21

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Hygiene conditions for fishing vessels

22

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Operation of a factory vessel or fishery products establishment without an approval

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Approval of factory vessels and fishery products establishments

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Requirement for the registration of auction or wholesale markets

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Registration of auction and wholesale markets

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Appeals against decisions under this Part to refuse to register or to grant an approval or against any conditions or limitations in such approvals

27

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Obligations upon food business proprietors operating establishments and factory vessels

28

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Notice of arrival obligation for masters of third country vessels

29

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Obligations upon food business proprietors operating auction or wholesale markets

30

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Variation of approvals for factory vessels or establishments

31

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Revocation of approvals for factory vessels or establishments and cancellation of market registrations

32

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Gutting of fishery products

33

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Packaging of fishery products

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Storage and transportation of fishery products

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Placing fishery products on the market

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Placing aquaculture products on the market

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Placing processed shellfish on the market

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Fishery products to be placed on the market alive

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Prohibition on placing certain fishery products on the market

40

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Direct transfers of fishery products on local markets

41

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Part IV — Import Conditions for Fishery Products and Live Shellfish

General restriction on importing fishery products

42

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Additional conditions relating to certain third country imports of fishery products

43

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General restriction on importing live shellfish

44

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Additional conditions relating to certain third country imports of live shellfish

45

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Exemption for private consignments

46

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Part V — Inspection Charges for Direct Landings from Third Country Vessels

Interpretation of Part V

47

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Charge in respect of official checks on third country direct landings

48

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Sum payable by vendors to district councils

49

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The reducible element of the charge

50

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Collection and remittance arrangements

51

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Part VI — Enforcement, Penalties and Revocations

Functions of the Department and district councils

52

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Offences and penalties

53

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Enforcement of Parts II and III

54

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Application of provisions of the Order for the purposes of Parts II and III

55

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Enforcement of Part IV

56

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Food treated as failing to comply with food safety requirements

57

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Amendment of other Regulations

58

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Revocations and transitional provision

59

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SCHEDULE 1 — Imports

Part I — Approved Import Conditions for Fishery Products

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26

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Part II — Approved Import Conditions for Live Shellfish

1

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Part III — The Fishery Products Decisions

1

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Part IV — Applicable Requirements Relating to Imported Fishery Products

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Part V — Applicable Requirements Relating to Imported Live Shellfish

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SCHEDULE 2 — Production and placing on the market

Chapter I — Conditions for Production Areas

Part I — Class A Areas

Areas to be designated class A areas

1

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Part II — Class B Areas

Areas to be designated class B areas

2

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Conditions in relation to a class B area

3

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Part III — Class C Areas

Areas to be designated class C areas

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Conditions in relation to a class C area

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Chapter II — Requirements for Harvesting and Transportation of Batches to a Dispatch or Purification Centre, Relaying Area or Processing Plant

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Chapter III — Conditions for Relaying Live Bivalve Molluscs

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Chapter IV — Conditions for the Approval of Dispatch or Purification Centres

Section I— — General conditions relating to premises and equipment

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Centres must have at least—

1 on premises where live shellfish are handled or stored— a buildings or facilities of sound construction, designed and maintained adequately for the purpose of preventing contamination of live bivalve molluscs by any type of waste, dirty water, fumes, dirt or by the presence of rodents or other animals; b flooring which is easy to keep clean and is laid in such a way as to facilitate drainage; c adequate working space to allow for satisfactory performance of all operations; d durable walls which are easy to clean; e adequate natural or artificial lighting;

2 access to an appropriate number of changing rooms, wash basins and lavatories; there must be a sufficient number of wash basins close to the lavatories;

3 adequate equipment for washing tools, containers and equipment;

4 facilities for the supply and, where appropriate, storage of exclusively potable water or facilities for the supply of clean seawater. Facilities supplying non-potable water may be authorised. The water concerned may not come into direct contact with live shellfish or be used for cleaning or disinfecting containers, plant or equipment which come into contact with live shellfish. Pipes and outlets carrying non-potable water must be clearly distinguished from those carrying potable water;

5 equipment and instruments or their surfaces which are intended to come into contact with live shellfish must be made of corrosion-resistant material which is easy to wash and clean repeatedly.

Section II— — General hygiene requirements

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Section III— — Requirements for purification centres

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Section IV— — Requirements for dispatch centres

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Chapter V — Requirements concerning Live Shellfish

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Chapter VI — Public Health Control and Monitoring of Production

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Chapter VII — Wrapping

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Chapter VIII — Preservation and Storage

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2

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Chapter IX — Transport from the Dispatch Centre

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Chapter X — Marking of Consignments

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SCHEDULE 3 — Production and placing on the market

Chapter I — Conditions Applicable to Factory Vessels

Section I— — Conditions concerning design and equipment

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4

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Section II— — Conditions of hygiene relating to on-board handling and storage of fishery produts

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