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Chapter III: REQUIREMENTS FOR ESTABLISHMENTS, INCLUDING VESSELS, HANDLING FISHERY PRODUCTSX1

United Kingdom

Original text. Later amendments are not shown.

Food business operators must ensure compliance with the following requirements, where relevant, in establishments handling fishery products.

  1. AREQUIREMENTS FOR FRESH FISHERY PRODUCTS
  2. BREQUIREMENTS FOR FROZEN PRODUCTS
  3. CREQUIREMENTS FOR MECHANICALLY SEPARATED FISHERY PRODUCTS
  4. DREQUIREMENTS CONCERNING PARASITES
  5. EREQUIREMENTS FOR FISH OIL FOR HUMAN CONSUMPTION

Annotations

Editorial notes

X1

Substituted by Corrigendum to Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin (Official Journal of the European Union L 139 of 30 April 2004).