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

S.I. 1998/994 · Made 6 April 1998

Original text. legislation.gov.uk does not revise statutory instruments, so later amendments are not shown here. Changes made to it are listed under each provision when known.

FOOD

Made 6th April 1998

Laid before Parliament 8th April 1998

Coming into force 29th April 1998

The Minister of Agriculture, Fisheries and Food and the Secretaries of State respectively concerned with health in England and food and health in Wales acting jointly in relation to England and Wales, and the Secretary of State for Scotland in relation to Scotland, in exercise of the powers conferred on them by sections 6(4), 16(1), 17(1), 18(1)(c), 26(1)(b) and (3), 48(1) and 49(2) of, and paragraphs 2(2), 5(1) and (2), 6(1) and 7(1) of Schedule 1 to, the Food Safety Act 1990f1, and the Minister of Agriculture, Fisheries and Food and the Secretary of State acting jointly, being Ministers designatedf2 for the purposes of section 2(2) of the European Communities Act 1972f3 in relation to the common agricultural policy of the European Community, in exercise of the powers conferred on them by the said section 2(2), and in each case in exercise of all other powers respectively enabling them in that behalf, after consultation (so far as is required by section 48(4) of the Food Safety Act 1990) with such organisations as appear to them to be representative of interests likely to be substantially affected, hereby make the following Regulations—

Annotations to the whole text

Footnotes

f1

1990 c. 16; section 6(4) of the 1990 Act was amended by paragraph 6 of Schedule 9 to the Deregulation and Contracting Out Act 1994 (c. 40). See section 4(1) of the 1990 Act, which contains a defintion of “the Ministers” which is relevant to the powers being exercised in the making of these Regulations.

f2

S.I. 1972/1811.

f3

1972 c. 68.

Contents

  1. Part I: GENERAL
  2. 1Citation and commencement
  3. 2Interpretation
  4. Part II: PRODUCTION AND PLACING ON THE MARKET OF LIVE SHELLFISH
  5. 3Designation of areas as designated bivalve production areas
  6. 4Designation of areas as prohibited areas for live shellfish production
  7. 5Alterations to designated areas
  8. 6Lists of designated production and relaying areas
  9. 7Temporary prohibition orders concerning production areas
  10. 8Collecting live shellfish from prohibited areas
  11. 9Requirements relating to the harvesting, transporting and relaying of live shellfish
  12. 10Requirement for the approval of dispatch or purification centres
  13. 11Approval of dispatch or purification centres
  14. 12Appeals against a refusal to grant an approval or against any conditions or limitation in approvals
  15. 13Obligations on food business proprietors operating dispatch or purification centres
  16. 14Variation of approvals for dispatch or purification centres
  17. 15Revocation of approvals for dispatch or purification centres
  18. 16Wrapping of live shellfish
  19. 17Storage and transportation of live shellfish after dispatch
  20. 18Splitting consignments of live shellfish
  21. 19Placing liv shellfish on the market
  22. 20Direct transfers of live shellfish on local markets
  23. Part III: PRODUCTION AND PLACING ON THE MARKET OF FISHERY PRODUCTS
  24. 21Registration of fishing vessels on board which shrimps or molluscs are cooked
  25. 22Hygiene conditions for fishing vessels
  26. 23Operation of a factory vessel or fishery products establishment without an approval
  27. 24Approval of factory vessels and fishery products establishments
  28. 25Requirement for the registration of auction or wholesale markets
  29. 26Registration of auction and wholesale markets
  30. 27Appeals against decisions under this Part to refuse to register or to grant an approval or against any conditions or limitations in such approvals
  31. 28Obligations upon food business proprietors operating establishments and factory vessels
  32. 29Notice of arrival obligation for masters of third country factory vessels
  33. 30Obligations upon food business proprietors operating auction or wholesale markets
  34. 31Variation of approvals for factory vessels or establishments
  35. 32Revocation of approvals for factory vessels or establishments and cancellation of market registrations
  36. 33Gutting of fishery products
  37. 34Packaging of fishery products
  38. 35Storage and transportation of fishery products
  39. 36Placing fishery products on the market
  40. 37Placing aquaculture products on the market
  41. 38Placing processed shellfish on the market
  42. 39Fishery products to be placed on the market alive
  43. 40Prohibition on placing certain fishery products on the market
  44. 41Direct transfers of fishery products on local markets
  45. Part IV: IMPORT CONDITIONS FOR FISHERY PRODUCTS AND LIVE SHELLFISH
  46. 42General restriction on importing fishery products
  47. 43Additional conditions relating to certain third country imports of fishery products
  48. 44General restriction on importing live shellfish
  49. 45Additional conditions relating to certain third country imports of live shellfish
  50. 46Exemption for private consignments
  51. Part V: INSPECTION CHARGES FOR DIRECT LANDINGS FROM THIRD COUNTRY VESSELS
  52. 47Interpretation of Part V
  53. 48Charge in respect of official checks on third country direct landings
  54. 49Sum payable by vendors to food authorities
  55. 50The reducible element of the charge
  56. 51Collection and remittance arrangements
  57. Part VI: ENFORCEMENT, PENALTIES AND REVOCATIONS
  58. 52Functions of the Ministers and food authorities
  59. 53Offences and penalties
  60. 54Enforcement of Parts II and III
  61. 55Application of provisions of the Act for the purposes of Parts II and III
  62. 56Enforcement of Part IV
  63. 57Food treated as failing to comply with food safety requirements
  64. 58Amendment of other Regulations
  65. 59Revocations and transitional provision
  66. Signature
  67. Schedule 1: IMPORTS
  68. Part I: APPROVED IMPORT CONDITIONS FOR FISHERY PRODUCTS
  69. 1Paragraph 1
  70. 2Paragraph 2
  71. 3Paragraph 3
  72. 4Paragraph 4
  73. 5Paragraph 5
  74. 6Paragraph 6
  75. 7Paragraph 7
  76. 8Paragraph 8
  77. 9Paragraph 9
  78. 10Paragraph 10
  79. 11Paragraph 11
  80. 12Paragraph 12
  81. 13Paragraph 13
  82. 14Paragraph 14
  83. 15Paragraph 15
  84. 16Paragraph 16
  85. 17Paragraph 17
  86. 18Paragraph 18
  87. 19Paragraph 19
  88. 20Paragraph 20
  89. 21Paragraph 21
  90. 22Paragraph 22
  91. 23Paragraph 23
  92. 24Paragraph 24
  93. 25Paragraph 25
  94. 26Paragraph 26
  95. Part II: APPROVED IMPORT CONDITIONS FOR LIVE SHELLFISH
  96. 1Paragraph 1
  97. 2Paragraph 2
  98. 3Paragraph 3
  99. 4Paragraph 4
  100. 5Paragraph 5
  101. Part III: THE FISHERY PRODUCTS DECISIONS
  102. 1Paragraph 1
  103. 2Paragraph 2
  104. 3Paragraph 3
  105. 4Paragraph 4
  106. 5Paragraph 5
  107. 6Paragraph 6
  108. IVAPPLICABLE REQUIREMENTS RELATING TO IMPORTED FISHERY PROD UCTS
  109. VAPPLICABLE REQUIREMENTS RELATING TO IMPORTED LIVE SHELLFISH
  110. Schedule 2PRODUCTION AND PLACING ON THE MARKET CONDITIONS FOR LIVE SHELLFISH
  111. Part CHAPTER I: CONDITIONS FOR PRODUCTION AREAS
  112. Chapter PART 1: CLASS A AREAS
  113. 1Areas to be designated class A areas
  114. Chapter PART 2: CLASS B AREAS
  115. 2Areas to be designated class B areas
  116. 3Conditions in relation to a class B area
  117. 4Conditions in relation to a class B area
  118. Chapter PART 3: CLASS C AREAS
  119. 5Areas to be designated class C areas
  120. 6Conditions in relation to a class C area
  121. 7Conditions in relation to a class C area
  122. Part CHAPTER II: REQUIREMENTS FOR HARVESTING AND TRANSPORTATION OF BATCHES TO A DISPATCH OR PURIFICATION CENTRE, RELAYING AREA OR PROCESSING PLANT
  123. 1Paragraph 1
  124. 2Paragraph 2
  125. 3Paragraph 3
  126. 4Paragraph 4
  127. 5Paragraph 5
  128. 6Paragraph 6
  129. 7Paragraph 7
  130. CHAPTER IIICONDITIONS FOR RELAYING LIVE BIVALVE MOLLUSCS
  131. 1Paragraph 1
  132. 2Paragraph 2
  133. 3Paragraph 3
  134. 4Paragraph 4
  135. 5Paragraph 5
  136. 6Paragraph 6
  137. 7Paragraph 7
  138. 8Paragraph 8
  139. 9Paragraph 9
  140. Part CHAPTER IV: CONDITIONS FOR THE APPROVAL OF DISPATCH OR PURIFICATION CEN TRES
  141. Section IGeneral conditions relating to premises and equipment
  142. 1Paragraph 1
  143. 2Paragraph 2
  144. 3Paragraph 3
  145. 4Paragraph 4
  146. 5Paragraph 5
  147. Section IIGeneral hygiene requirements
  148. 1Paragraph 1
  149. 2Paragraph 2
  150. 3Paragraph 3
  151. 4Paragraph 4
  152. 5Paragraph 5
  153. 6Paragraph 6
  154. 7Paragraph 7
  155. Section IIIRequirements for purification centres
  156. 1Paragraph 1
  157. 2Paragraph 2
  158. 3Paragraph 3
  159. 4Paragraph 4
  160. 5Paragraph 5
  161. 6Paragraph 6
  162. 7Paragraph 7
  163. 8Paragraph 8
  164. 9Paragraph 9
  165. 10Paragraph 10
  166. 11Paragraph 11
  167. 12Paragraph 12
  168. 13Paragraph 13
  169. 14Paragraph 14
  170. Requirements for dispatch centres
  171. 1Paragraph 1
  172. 2Paragraph 2
  173. 3Paragraph 3
  174. 4Paragraph 4
  175. 5Paragraph 5
  176. CHAPTER VREQUIREMENTS CONCERNING LIVE SHELLFISH
  177. 1Paragraph 1
  178. 2Paragraph 2
  179. 3Paragraph 3
  180. 4Paragraph 4
  181. 5Paragraph 5
  182. 6Paragraph 6
  183. 7Paragraph 7
  184. 8Paragraph 8
  185. Part CHAPTER VI: PUBLIC HEALTH CONTROL AND MONITORING OF PRODUCTION
  186. 1Paragraph 1
  187. 2Paragraph 2
  188. 3Paragraph 3
  189. 4Paragraph 4
  190. 5Paragraph 5
  191. 6Paragraph 6
  192. Part CHAPTER VII: WRAPPING
  193. 1Paragraph 1
  194. 2Paragraph 2
  195. 3Paragraph 3
  196. Part CHAPTER VIII: PRESERVATION AND STORAGE
  197. 1Paragraph 1
  198. 2Paragraph 2
  199. Part CHAPTER IX: TRANSPORT FROM THE DISPATCH CENTRE
  200. 1Paragraph 1
  201. 2Paragraph 2
  202. 3Paragraph 3
  203. 4Paragraph 4
  204. 5Paragraph 5
  205. Part CHAPTER X: MARKING OF CONSIGNMENTS
  206. 1Paragraph 1
  207. 2Paragraph 2
  208. 3Paragraph 3
  209. 4Paragraph 4
  210. Schedule 3PRODUCTION AND PLACING ON THE MARKET CONDITIONS FOR FISHERY PRODUCTS
  211. Part CHAPTER I: CONDITIONS APPLICABLE TO FACTORY VESSELS
  212. Conditions concerning design and equipment
  213. 1Paragraph 1
  214. 2Paragraph 2
  215. 3Paragraph 3
  216. 4Paragraph 4
  217. Conditions of hygiene relating to on-board handling and storage of fishery products
  218. 1Paragraph 1
  219. 2Paragraph 2
  220. 3Paragraph 3
  221. 4Paragraph 4
  222. 5Paragraph 5
  223. 6Paragraph 6
  224. 7Paragraph 7
  225. 8Paragraph 8
  226. Part CHAPTER II: REQUIREMENTS DURING AND AFTER LANDING
  227. 1Paragraph 1
  228. 2Paragraph 2
  229. 3Paragraph 3
  230. 4Paragraph 4
  231. 5Paragraph 5
  232. 6Paragraph 6
  233. 7Paragraph 7
  234. Part CHAPTER III: GENERAL CONDITIONS FOR ESTABLISHMENTS ON LAND
  235. Section I.General conditions relating to premises and equipment
  236. 1Paragraph 1
  237. 2Paragraph 2
  238. 3Paragraph 3
  239. 4Paragraph 4
  240. 5Paragraph 5
  241. 6Paragraph 6
  242. 7Paragraph 7
  243. 8Paragraph 8
  244. 9Paragraph 9
  245. 10Paragraph 10
  246. 11Paragraph 11
  247. 12Paragraph 12
  248. General conditions of hygiene
  249. General conditions of hygiene applicable to premises and equipment
  250. 1Paragraph 1
  251. 2Paragraph 2
  252. 3Paragraph 3
  253. 4Paragraph 4
  254. 5Paragraph 5
  255. General conditions of hygiene applicable to staff
  256. 1Paragraph 1
  257. 2Paragraph 2
  258. Part CHAPTER IV: SPECIAL CONDITIONS FOR HANDLING FISHERY PRODUCTS ON SHORE
  259. Conditions for fresh products
  260. 1Paragraph 1
  261. 2Paragraph 2
  262. 3Paragraph 3
  263. 4Paragraph 4
  264. 5Paragraph 5
  265. 6Paragraph 6
  266. Conditions for frozen products
  267. 1Paragraph 1
  268. 2Paragraph 2
  269. 3Paragraph 3
  270. Section IIIConditions for thawing products
  271. 1Paragraph 1
  272. 2Paragraph 2
  273. Conditions for processed products
  274. 1Paragraph 1
  275. 2Paragraph 2
  276. 2Paragraph 2
  277. 3Paragraph 3
  278. 4Canning
  279. 5Smoking
  280. 6Salting
  281. 7Cooked crustacean and molluscan shellfish
  282. 8Mechanically recovered fish flesh
  283. Conditions concerning parasites
  284. 1Paragraph 1
  285. 2Paragraph 2
  286. 3Paragraph 3
  287. 4Paragraph 4
  288. 5Paragraph 5
  289. Part CHAPTER V: HEALTH CONTROL AND MONITORING OF PRODUCTION CONDITIONS
  290. Section IGeneral monitoring
  291. 1Paragraph 1
  292. 2Paragraph 2
  293. 3Paragraph 3
  294. 4Paragraph 4
  295. 5Paragraph 5
  296. Special Checks
  297. 1Organoleptic checks
  298. 2Parasite checks
  299. 3AChemical checks
  300. 3BContaminants present in the aquatic environment
  301. 4Microbiological analyses
  302. 5Microbiological analyses
  303. Part CHAPTER VI: PACKAGING
  304. 1Paragraph 1
  305. 2Paragraph 2
  306. 3Paragraph 3
  307. 4Paragraph 4
  308. Part CHAPTER VII: IDENTIFICATION MARKS
  309. Chapter PART I: PRODUCTS PREPARED ON OR AFTER 29 APRIL 1998
  310. 1Paragraph 1
  311. 2Paragraph 2
  312. Part II: PRODUCTS PREPARED BEFORE 29 APRIL 1998
  313. 1Paragraph 1
  314. 2Paragraph 2
  315. Part CHAPTER VIII: STORAGE AND TRANSPORT
  316. 1Paragraph 1
  317. 2Paragraph 2
  318. 3Paragraph 3
  319. 4Paragraph 4
  320. 5Paragraph 5
  321. 6Paragraph 6
  322. 7Paragraph 7
  323. Schedule 4: HYGIENE CONDITIONS FOR FISHING VESSELS (BASED ON THE CORRE SPONDING PROVISIONS OF THE ANNEXES TO THE FISHING VESSELS DIRECTIVE)
  324. Part I: General hygiene conditions applicable to fishery products on board fishing vessels
  325. 1Paragraph 1
  326. 2Paragraph 2
  327. 3Paragraph 3
  328. 4Paragraph 4
  329. 5Paragraph 5
  330. 6Paragraph 6
  331. 7Paragraph 7
  332. 8Paragraph 8
  333. 9Paragraph 9
  334. 10Paragraph 10
  335. Part II: Additional hygiene conditions applicable to article 1.2 fishing vessels
  336. 1Paragraph 1
  337. 2Paragraph 2
  338. 3Paragraph 3
  339. 4Paragraph 4
  340. 5Paragraph 5
  341. 6Paragraph 6
  342. 7Paragraph 7
  343. 8Paragraph 8
  344. Schedule 5REVOCATIONS
  345. Explanatory note