The Act on the Inspection of Meat and Other Products of Animal Origin requires that only meat that includes all edible parts of slaughter animals and game (wild or farmed) intended for human consumption approved by the Veterinary Service may be offered for sale. Slaughtering or killing of these animals must take place in registered facilities that are licensed by the local authority. Exceptions are provided for the case of; (i) emergency slaughter; (ii) religious rituals characterized by animal sacrifice, with the written permission of the Head of the Veterinary Service; (iii) slaughtering of poultry for own use; and (iv) other cases, with the written permission of the Head of the Veterinary Service.

Slaughterhouses are required to have a veterinary licence, which is issued by the Head of the Veterinary Service. Any intentional breach of this obligation is punishable with a fine of the sixth category (SRD 1.000.000,-) and a maximum of four years of imprisonment. In addition, according to the Act on the Inspection of Meat and Other Products of Animal Origin, any unintentional breach of this obligation is punishable by a maximum of six months of imprisonment and/or a fine of the third category (SRD 25.000,-). 
The Inspection of Meat and Other Animal Products Act further limits slaughter animals to the following species: (a) equidae; (b) bovine animals; (c) buffalo; (d) goats; (e) sheep; (f) pigs; (g) poultry. By State Order, other species can be classified as slaughter animals. These animal species are slaughtered, inspected, transported and sold in facilities as prescribed under this law. At the moment there is no State Order in which the currently listed species are supplemented. The law refers to further regulations to regulate facilities intended for slaughter, processing, packaging and sale of farmed game (wild animals bred in captivity). Operators of slaughterhouses are required to comply with the technical and hygiene regulations, procedures and other requirements established by the Act. 
The Act on the Inspection of Meat and Other Products of Animal Origin states that the Veterinary Service is responsible for the implementation of technical and hygienic regulations on hygienic and safe food production established by, or pursuant to, a State Order. The Act on the Inspection of Meat and Other Products of Animal Origin requires that operators of the facilities responsible for a regulated activity, including transport and distribution of meat and other products of animal origin, are responsible for compliance with the technical and hygiene regulations, procedures, and other provided requirements established by or under this Act. Under the Act, the technical and hygiene regulations, procedures and other requirements for facilities that slaughter animals and handle meat are that: (i) the location, design and construction of the establishments must avoid contamination of meat and other products; (ii) the design, construction, installation and maintenance of facilities and equipment; (iii) advanced equipment for controlling temperature, humidity and other factors of application for specific systems for slaughtering, processing and/or processing meat and other primary products must be available; and (iv) water used should be of drinking water quality unless water of another quality can be used without resulting in contamination of meat or originating products. 

A veterinary licence can only be granted by the Head of the Veterinary Service after having determined that the facility: (i) complies with technical and hygienic regulations, procedures and other requirements; (ii) has implemented a self-checking system that meets the requirements; and (iii) has personnel who meet the prescribed skills and training requirements and (iv) are provided with a sufficient number of machineries and technical ressources to comply with the regulations. The Explanatory Memorandum of the Inspection of Meat and Other Animal Products states that, if due to the size and nature of certain food production activities, food safety cannot be sufficiently guaranteed exclusively through the compliance with the technical and hygiene regulations, the operators will also have to implement a self-checking system based on Hazard Analysis Critics Control Points (HACCP), with the aim of identifying and controlling biological, chemical and physical hazards. The local authority (Head of the Veterinary Service) must assess and approve this system. The Meat and Other Animal Products Act allows for the minister  responsible for the policy on animal husbandry to develop regulations concerning the technical and hygiene requirements, procedures and other requirements to which establishments, vehicles, transport facilities, storage and other infrastructure facilities used for the transport or storage of meat and animal products must comply with.

Under the Fish Inspection Act, supply centres, fishing vessels, fish farms and facilities that handle fish products all need to be registered and licensed by the Fish Inspection Institute. Moreover, the Fish Inspection Act requires that fish products can only treated in establishments approved by the Fish Inspection Institute. Any person who operates an unlicensed establishment shall be punishable by a maximum of three years of imprisonment or a maximum fine of six million guilders.

The Ministerial Order on General Quality contains provisions on the minimum standards for hygiene requirements of facilities for aquaculture, killing of animals and handling of fish. The management of each facility is responsible for supervising compliance with this legislation and must ensure the implementation and monitoring of the quality standards (HACCP).

Regulations on the hygiene of personnel involved in meat/fish handling are only provided for fish products. They are required to wear clean work clothes and observe good personal hygiene. It is also required that persons working on fishing vessels and who are in contact with the fish products undergo an annual medical examination.

Minimum standards for the design and construction of facilities for aquaculture are prescribed in the Ministerial Order on General Quality. This regulation states, inter alia, that establishments must at least have a reception room, an expedition room, a storage room for unused conditioning and packaging material, a packaging room, workrooms and social rooms (dining room, toilets, shower facilities), as well as a lockable room for waste products. Live animals such as crustaceans and fish must be kept in suitable facilities under the maximum conditions for their survival, with water quality such that harmful organisms or substances do not come into contact with these animals. The management of a facility must ensure that the general hygienic condition is regularly monitored, in accordance with the relevant rules.

The Fish Inspection Institute is entrusted with the control of the application of quality standards for fish products. These tasks are carried out by quality managers who are assisted by fish inspectors. In order to be a qualified inspector, an in-service training must be completed. There are two training courses: fish inspector training and quality manager training. For the fish inspector training, the candidate must have three years of experience in the Fisheries Department of the Ministry of Agriculture, Animal Husbandry and Fisheries, must have completed the course, "Identification and Determination of Fish Species", and must be familiar with the principles of organoleptic fish inspection. For the quality manager training, candidates are admitted with a secondary school diploma in the biology and chemistry curricula, and must have obtained a minimum grade of six in these subjects.

In addition to regular investigating officers who are responsible for criminal investigation and offences, specially designated officials can also be nominated by the Fisheries Service and the Fish Inspection Institute after being sworn in by the Attorney General to perform these duties. These officials have access to any place or home when they can reasonably presume that acts are being carried out in violation of the law. They are authorized to inspect means of transport and its cargo and to demand access to the legally prescribed documents, and are authorized to seize and confiscate them. The quality managers are responsible for supervision and detection of offences under the provisions of the Fish Inspection Act.

The Veterinary Service is responsible for meat control. The Head of the Department of the Veterinary Service (the Chief Veterinary Officer) nominates the veterinary inspectors who have control and inspection tasks. Appointed veterinary inspectors must have successfully completed the training and the required qualifications for carrying out official inspections. In addition, private veterinarians can also perform certain specifically designated tasks on behalf of the competent authority. These special veterinary inspectors must comply with the required technical and training requirements, and are entrusted with specific tasks and powers, and reporting obligations. The tasks and powers shall be exercised under the supervision of the Head of the Veterinary Service. In order to be appointed as veterinary inspectors and special veterinary inspectors, candidates must not have a criminal record or any conflict of interests with respect to the facilities that they will have to inspect. Veterinary inspectors are authorized to enter, inspect or search any premises, place, or vehicle; open and examine any receptacle or package found in or on the premises; inspect any store, record, book, document or account in or upon the premises, place, or vehicle; require the owner or occupier of the premises or vehicle to produce or make available to him/her for inspection any store, record, book, document or account, and remove and detain any food pending disposal proceedings.

With regard to the officials responsible for supervising and detecting the offences, the Head of the Veterinary Service and veterinary inspectors shall also be responsible for the supervision and detection of these offences.

The Act on the Inspection of Meat and Other Products of Animal Origin  provides that all meat including meat of game origin has to be approved by the Veterinary Service before being put up for sale. It is forbidden to sell, offer for sale, or even present as a gift, as well as to transport and stock any meat or product of animal origin that has been rejected or rendered unusable for human and animal food. The storage, processing, packaging and selling of meat, including of game origin, can only be carried out in a facility that holds a veterinary license under the Act on the Inspection of Meat and Other Products of Animal Origin, unless otherwise provided for by the law. Except for this, the law has no specific provisions on food safety controls on the handling and sale of meat derived from free wild animals. The Act only states that in order to protect public health, the same rules for meat from animals intended for slaughter apply for meat from game. According to the definition provided in the Act, game meat includes all edible parts derived from free (wild) or farmed game. 

Any person who violates the regulations pursuant to the Act on the Inspection of Meat and Other Products of Animal Origin is punishable with a maximum of four years of imprisonment and a fine of the sixth category (SRD1.000.000,-).

By State Order, the law can regulate the conditions for the transport of meat and other products. However, the State Order that prescribes the conditions for the transportation of killed wild animals for the purpose of minimizing the risk of contamination has not yet been formulated.

There are no provisions in the law regarding facilities where animal carcasses from free wild game undergo post-mortem dressing and inspection. The law does provide for the possibility to regulate this (Art. 25), but to date, this State Order does not exist. Only Article 15 of the Meat and Other Animal Products Act requires that operators of facilities must keep a register containing data of purchase, production and sale, from receipt to delivery, including export to the final destination, as well as other data, further determined by the Minister of Agriculture, Animal Husbandry and Fisheries. According to the definition provided for in the Act, a facility refers to a place, building or space used for activities related to the slaughter of animals and/or the transport, processing, storage, sale, import and/or export of slaughter animals, meat and other products of animal origin, including game meat.

There are no legal provisions regarding the preliminary inspection of the carcasses derived from free wild animals.

The Fish Stock Protection Act requires a licence for the use of fishing nets based on five existing types. With reference to the Explanatory Memorandum of the Fish Inspection State Order, fish can only be marketed as "fresh fish" if handled with the utmost care during the various stages of production, from the moment of capture to the moment it reaches the consumer's plate. In addition, it is stated that particular care should be taken to maintain the cold chain and hygienic handling of the fish products, both on board the fishing vessels and during unloading, transport and storage in the supply centres. These requirements are detailed in the Fish Inspection Act and specific ministerial orders.

The Ministerial Order on General Quality sets out the specific conditions for the general design and construction of vessels and storage areas on board. Parts of fishing vessels and receptacles intended for the storage of fish products must be designed in order to be easily cleaned and disinfected so that the meltwater does not remain in contact with the fish products. Fishing vessels with cold storage must ensure that the cold rooms guarantee the prescribed temperatures. Equipment used for stripping, decapitation or removing fins must be of impermeable, smooth, and easily cleaned and disinfected material that cannot rot. Minimum standards of hygiene include the use of clean drinking water, proper ventilation, the use of cold rooms, and disinfectants. Personnel involved in food handling must undertake annual medical examinations.

The Fish Inspection Act requires the registration of supply centres, fishing vessels, fish farms and facilities that handle fish products. Facilities include any premises where fish products are produced, traded, imported or exported. Only the facilities that meet the requirements are licensed by the Fish Inspection Institute. 

There are no health standards for living aquatic animals that are sold to consumers (e.g. bivalve molluscs and crustaceans). The regulation only prescribes that fish products sold live to consumers must continuously be maintained under optimal conditions for their survival. In cases where living aquaculture products are inspected, the state of health of fish products shall be assessed in particular; in addition, samples are regularly taken to check the degree of contamination with pathogenic bacteria and to determine the level of residues. Live fish products from fish farms must be accompanied during storage and transport by a document attesting that they: (i) have been subjected to the health examination; and (ii) in case of import, comply with the import requirements. 

Requirements for the treatment of fish products where necessary (e.g. heading, gutting, filleting) are provided for by the law. Where gutting is technically and commercially possible and hygienically justified, it must be done as soon as possible after capture. The prescribed requirements for the treatment of fish products do not depend on the type of species.

Violating the provisions related to general food safety requirements under the Fish Inspection Act is punishable by a maximum of three years of imprisonment or a maximum fine of 6.000.000 guilders.

There are no legal provisions that regulate the lairage for animals. The Act on the Inspection of Meat and Other Products of Animal Origin only requires that the slaughterhouse must comply with the Animal Welfare regulations and the sanitary rules for the transport of animals. In a slaughter facility, animals shall be treated in accordance with the regulations laid down by State Order on the handling of animals in the slaughter facility, as well as on the stunning and slaughter of animals. By Ministerial Order, on the recommendation of the Head of the Veterinary Service, further regulations may be developed by the Minister responsible for the policy on animal husbandry. These regulations are yet to be formulated.

Upon admission to the slaughterhouse, the slaughter animal is subjected to an ante-mortem examination by the veterinary inspectors. The slaughter of farmed game and the ante- mortem inspection thereof must take place according to the prescribed method. The Act on the Inspection of Meat and Other Products of Animal Origin does not clearly prescribe the procedures and tests that must be undertaken during ante-mortem inspection for both livestock and farmed wild animals. It only prescribes that these procedures and regulations can further be laid down by or pursuant to a State Order. The veterinary inspectors are authorized to declare the animal unfit for human consumption, in which case, the animal shall be killed and destroyed in accordance with procedures and regulations; however, if the slaughter animal is approved, it shall bear the prescribed markings.

The non-respect of the prescribed method for the ante-mortem inspection of farmed wild animals is sanctioned with a maximum of six months of imprisonment of or a fine of the third category (SRD25.000, -), or with one of the two penalties.

The law requires that before fish products are placed on the market, they must have been subjected to a fish inspection by a quality manager at each landing or before the time of the first sale.

After inspection, the containers or packages containing fish products that have been declared fit for human consumption are accompanied by a quality mark. Fish products that have been declared unfit for human consumption are confiscated by the quality manager. The quality manager issues a statement to the owner or his/her legal representative. It is noteworthy to mention that the inspection system provides for the possibility of appeal. 

Rejected fish products will be seized by the Fish Inspection Institute and, depending on their nature, will be given a destination, which may be “final destruction”, “used for processing into animal feed”, or “transported to a scientific institute for research”.

With regard to record-keeping, the management of a facility is obliged to keep a detailed register in which all incoming and outgoing fish products are immediately and accurately recorded, as well as the measurements, checks carried out, and their results.

The Act on the Inspection of Meat and Other Products of Animal Origin requires a post-mortem inspection either immediately or as soon as possible after the slaughter of the animal. The post-mortem examination is carried out by the veterinary inspectors. By law it is prohibited to intentionally withdraw meat from an inspection. The Act does not clearly prescribe the post-mortem tests that must be performed. It only states that the post-mortem inspection takes place in accordance with prescribed procedures and regulations. With regard to farmed wild animals, these procedures and regulations are yet to be formulated. However, it is not clear in the law if the same provisions for farmed wild animals are applicable for free wild animals.

After the post-mortem examination, carcasses or parts of the carcass may be declared fit or unfit for human consumption by the Veterinary Inspector. The animal by-products and carcasses or parts thereof that are declared unfit for human and/or animal consumption are kept separate from approved meat to prevent contamination, and are stored and treated in accordance with the prescribed rules and regulations.

The operator of the slaughter facility is responsible for the cost of the post-mortem inspection. By Ministerial Order, the fee to be paid for the inspection of farmed wild is yet to be determined. 

With regard to record keeping, the law requires that operators keep and maintain records to enable traceability. The records must contain data from purchase, production and sales, from receipt to delivery, including export to final destination, as well as other data. The law further requires that, upon entering the slaughterhouse, the person landing a slaughter animal shall submit the information or documents required to the operator. 

Any deliberate withdrawal of meat and/or other products of animal origin, including meat from game, from inspection, or any alteration making them unusable for food for humans and/or animals, is punishable by a maximum of four years of imprisonment and a fine of the sixth category (SRD 1.000.000,-). All fish products supplied or produced are subject to a mandatory inspection; failure to comply with this provision is punishable by a maximum of six years of imprisonment or a maximum fine of 12 million guilders.

The Fish Inspection Act and the Act on the Inspection of Meat and Other Products of Animal Origin both provide for the marking of fish/meat deemed fit for human consumption following post-mortem inspection.

By affixing quality marks, it is clearly indicated whether the approved fish products have been found suitable or unsuitable, or are being kept under observation for further inspection. When landed fish products are being inspected, the state of freshness is assessed in particular. The quality manager who, during a health survey, declares the fish products fit for human consumption, issues a health certificate. During the inspection of live aquaculture products, in particular, the state of health of fish products is also assessed. Whenever fish products are rejected, they shall be confiscated by the Fish Inspection Institute and, depending on their nature, will be given a destination.

To facilitate the traceability of fish products, the Ministerial Order on General Quality ensures that after their inspection, it must be possible to determine from which supply centres they originate. This information is provided on the quality mark and accompanying documents. The same applies to fish products intended for export. 

With regard to meat, carcasses or parts of the carcass can be approved and found fit for human consumption. Approved, conditionally approved and rejected carcasses or parts of the carcass are marked in accordance with the method prescribed by the Head of Veterinary Service. Referring to the Explanatory Memorandum of the Act on the Inspection of Meat and Other Products of Animal Origin, the health of humans and animals with respect to animal-related diseases and hygienic conditions needs to be guaranteed at the national level. Therefore, only meat produced in a licensed facility that has been inspected by the Veterinary Service and deemed fit for human consumption is allowed to be sold. It is prohibited to sell meat that has been rejected or rendered unusable for human and animal food, or spoiled, or that otherwise has become unsecured.

In order to facilitate traceability, the Act on the Inspection of Meat and Other Products of Animal Origin requires operators to keep and maintain records. The Act does not require that the country and facility of origin is clearly indicated on either the meat product or its wrapping or packaging.

The Ministerial Order on General Quality provides the basic minimum hygienic requirements for keeping fish products (frozen fish products, fresh/thawed fish products, cooked and chilled crustaceans). The minimum standards are related to the temperature to be maintained in the cold rooms, the general hygiene of the premises, storage rooms and personnel handling the fish. According to the Ministerial Order on General Quality, the processing of fish products caught or harvested in the natural environment must exclusively be treated with processed water that complies with microbiological, chemical, physical and other standards laid down in the Process Water Order 2016.

The use of additives in the processing of fish products is regulated by the Food Additives Ministerial Order. The regulation provides the criteria and standards for additives regarding sweeteners and colouring agents in fish products.

In order to minimize the risk of contamination of fish products, the Ministerial Order on General Quality prescribes requirements for the storage and use of packaging materials. Fish products may not be stored together with other products unless they are packaged under adequate hygienic conditions to provide adequate protection. During processing, non-edible by-products must be removed as quickly as possible from where edible fish products are held, and either stored in sealed containers, or appropriately disposed of.

The packaging of the fish products cannot be re-used unless it is a special impermeable, smooth container made of corrosion-resistant material that is easy to clean and disinfect, and that can be reused after cleaning and disinfection to avoid any contamination. In the storage facilities, fish products must be maintained at the prescribed temperatures. 

Processing documentation is required by the law. In order to maintain a clear overview of each step of the process, all data must be included in an ordered documentation and registration system. This documentation must cover a period of at least three years, and always be immediately accessible to the competent authority.

There are no conditions on how meat products should be stored after post-mortem inspection and prior to transportation. The Act on the Inspection of Meat and Other Products of Animal Origin indicates that compliance with technical and hygiene regulations, procedures, and other requirements regarding storage of animal products and other products of animal origin are the responsibility of the operators. By State Order, regulations concerning the technical and hygiene requirements, procedures, and other requirements for vehicles, transport, storage and other infrastructure facilities. Currently, these rules have not yet been drafted. 

Specific provisions that require the removal of non-edible by-products during processing are not stated in the Act on the Inspection of Meat and Other Products of Animal Origin. The Act rather provides that when a carcass has been declared unsuitable for human consumption, it must be kept separate from the approved meat. The Act further requires that the quality of water used for its processing should be potable unless water of another quality can be used without resulting in contamination of meat or products of animal origin.

With regard to documentation, the Explanatory Memorandum of the Act indicates that it is important to know the origin of the animals to be slaughtered. The records must contain data from purchase, production and sales, from receipt to delivery, including export to the final destination, as well as other data. 

Provisions for double standards for urban and rural areas regarding the conditions for meat/fish storage are not provided for by law.

Offences related to meat processing regulations are punishable by a maximum of six months of imprisonment and/or a fine of the third category (SRD 25.000,-). 

Offences related to fish processing regulations are punishable by a maximum of one year of imprisonment or a maximum fine of 2400.000 guilders.

A product recall or withdrawal and destruction of meat products falls under the supervision of the Veterinary Service. All persons who deliver an animal for slaughter to the slaughter facility must present the required documents before entering the facility. Operators of slaughter facilities are responsible for record-keeping to allow traceability, and they are only allowed to let animals enter the slaughterhouse if the required documents are available. 

In the event that meat and/or other products of animal origin (including game meat) which that have been processed, packaged, repackaged, stored, sold, transported or distributed are suspected to not comply with food safety and/or quality requirements, procedures are immediately initiated by the operator to withdraw them and inform the competent authorities accordingly. Products that do not meet the food safety and/or quality requirements are destroyed. In addition, the operator of a facility must effectively provide the necessary information to users of meat and/or other products of animal origin on the grounds for its withdrawal.

Pursuant to the law, facilities are required to immediately inform the Fish Inspection Institute when any fish products are deemed or suspected of being dangerous to public health on the basis of internal inspections or other information. In addition, if there are reasonable grounds for suspecting non-compliance, the Fish Inspection Institute may carry out the necessary checks. Should this suspicion be confirmed, appropriate measures must be taken, including the withdrawal of approval of the facility.

Provisions regarding the transport of fish products are prescribed by the Fish Inspection State Order and the Ministerial Order on General Quality. These are divided according to four existing categories: (i) fresh fish products; (ii) fish products chilled on ice; (iii) frozen fish products; and (iv) fish products placed live on the market.

In general, all the hygienic transport requirements for fish products require that transportation be carried out under such conditions that they cannot be subjected to spoilage by contamination, drying, pressing, heat, damage to the packaging, or in any other way that may adversely affect their sanitary quality. Packaging may not be reused except in the case of containers made of impermeable material that is easy to clean and disinfect. In addition, receptacles used for the transport of fish products must not be used for the transport of other products that could result in contamination.

The quality managers of the Fish Inspection Institute are authorized to check whether the requirements relating to the transport of fish products and the means of transport have been met.

The Act on the Inspection of Meat and Other Products of Animal Origin refers to further State orders to develop detailed technical and hygiene transport requirements regarding the transport of meat products. However, to date, these State Orders have not yet been drafted.

Offences related to fish transport regulations are punishable by a maximum of one year imprisonment or a maximum fine of 2 400 000 guilders. Offences related to meat transport regulations are punishable by a maximum of six months of imprisonment and/or a fine of the third category (SRD 25 000,-).

Import regulations of fish/meat products are regulated by several legal instruments. These include the Act on the Movement of Goods, State Order Negative List, Act on the Inspection of Meat and Other Products of Animal Origin, Fish Inspection Act, Fish Inspection State Order and the Ministerial Order on General Quality. 

In general, an import permit is mandatory for importing any meat/fish products into Suriname.

According to the Fish Inspection Act, only fish products that are found fit for human consumption by the Fish Inspection Institute may be imported. In addition, imported fish products need to be accompanied by a health certificate issued by the competent authority of the country consigning the products. However, goods whose import or export are prohibited, subject to a permit or otherwise restricted, are listed on the Negative List, which is included as an Appendix to the State Order Negative List 2003. 

The quality requirements and conditions applicable to import fish products are equivalent to those applicable to the production and placing on the market of comparable fish products, as described in the Fish Inspection State Order. 

Upon arrival, fish products must be maintained at the prescribed temperatures during storage, and subjected to control and inspection at the inspection posts for imported products. Imported fish products may not be released until a health certificate has been issued by the Fish Inspection Institute. 

The import of fish products is only permitted from countries, regions or facilities that meet the same quality conditions as required by Suriname. The Minister of Agriculture, Animal Husbandry and Fisheries (LVV) will determine the countries, areas and facilities from which fish products may be imported. As indicated by the Fish Inspection State Order it is prohibited to trade certain fish products deemed unfit for human consumption by the Fish Inspection Institute. Fish products that do not comply with the inspection standards will be seized by the Fish Inspection Institute and, depending on their nature, will be given a destination, which may be “final destruction”, “used for processing into animal feed”, or “transported to a scientific institute for research”.

For the import of meat and/or other animal products, a veterinary import permit is required, which is requested from the Head of the Veterinary Service. The Act on the Inspection of Meat and Other Products of Animal Origin further states that the import of meat is only permitted if: (i) the import holder has a veterinary licence for his/her facility; (ii) the importer has a veterinary import licence; (iii) the products meet the import requirements and come from approved facilities; (iv) the products are sealed with an international veterinary certificate issued by the authority of the country of origin and the exporting country; and (v) the products are accompanied by a certificate of origin issued by the authority of the country of origin.

The Head of the Veterinary Service is also authorized to set additional import requirements for meat and other animal products based on risk assessment and the international reference standard. By authorizing only imports of meat and other products of animal origin from approved facilities, the competent authority can verify that the production of the dispatching facility is carried out in accordance with the standards. 

A consignment of imported meat and/or other animal products must be stored in accordance with prescribed procedures in a facility approved by the Head of the Veterinary Service until the prescribed veterinary procedures have been carried out. The meat and other products of animal origin are subject to inspection and sampling for analysis by the Head of the Veterinary Service. It is further prohibited to remove meat and/or other products of animal origin stored in a facility unless the Head of Veterinary Service has authorized it.

The Head of the Veterinary Service can at any time impose a ban on the import of meat and/or other products of animal origin intended for commercial purposes or for personal use, or withdraw any licence issued if: (i) there are suspicions of outbreaks of animal diseases in the regions of origin of the consignments or products or where the exporting facility is located; or (ii) there are indications that the facilities of origin that were approved in accordance with the list of approved companies no longer meet the specifications on the basis of which they were approved.

A violation of the import requirements pursuant to the Act on the Inspection of Meat and Other Products of Animal Origin is punishable by a maximum of four years of imprisonment and a fine of the sixth category (SRD1 000.000,-). Contravening the conditions and modalities for import and export provided for by the Fish Inspection Act is punishable by a maximum of six years of imprisonment or a maximum fine of 12 000 000 guilders. In case of imprisonment, the judge may also impose a fine and declare the seized property forfeited.

The export of meat/fish products is regulated by several legal instruments, which include the Act on the Movement of Goods, the State Order Negative List, the Fish Inspection Act, the Fish Inspection State Order and the Ministerial Order on General Quality, and the Act on the Inspection of Meat and Other Products of Animal Origin. 

As a general rule, an export permit is a prerequisite for exporting any meat/fish products out of Suriname. The goods whose import or export is prohibited, subject to a permit or otherwise restricted, are listed on the Negative List, which is included as an appendix to the State Order Negative list 2003.

Several requirements and conditions need to be met before fish products may be exported: (i) the fish products must have been processed in an approved facility; (ii) they are declared fit for human consumption by the Fish Inspection Institute; (iii) they bear an identification mark on the packaging and on the accompanying documents; and (iv) they have been imported in accordance with certain provisions provided for by the Minister of Agriculture, Animal Husbandry and Fisheries.

It is further stated that fish products shall, where appropriate, comply with additional health and animal disease control conditions in line with the specific requirements of the country of destination and, after verification by the Fish Inspection Institute, must be transported in sealed means of transport. Each facility must keep a register in which each export is recorded, stating the date, nature and specifications of the fish products exported, weight, country of destination, and the numbers of the export certificates. The management of the facility must also ensure that the register is immediately updated with every export, indicating the country of destination for each consignment or partial consignment.

For the export of meat or other products of animal origin, a veterinary export licence is not required. An exporter is only allowed to export under the following conditions: (i) the products comply with the import requirements set by the authority of the importing country; and (ii) the products intended for export are from facilities recognized by the competent authority. In order to facilitate export, a list of approved facilities shall be maintained by the Ministry of Agriculture, Animal Husbandry and Fisheries. In addition, the products must be sealed with an international veterinary certificate issued by the Head of the Department of Veterinary Service of the exporting country.

The application for an international veterinary certificate is submitted to the Head and is only issued if the import requirements set by the authority of the importing country are met. The certificate includes the statement that there are no threats to human and animal health. 

Pursuant to the Act on the Inspection of Meat and Other Products of Animal Origin, a violation of the export requirements is punishable by a maximum of six months of imprisonment and/or a fine of the third category (SRD25.000,-).

Contravening the conditions and modalities for import and export provided for by the Fish Inspection Act is punishable by a maximum of six years of imprisonment or a fine of a maximum of 12.000.000 guilders. In case of imprisonment, the judge may also impose a fine and declare the seized property forfeited.

The primary function of the Ministry of Agriculture, Animal Husbandry and Fisheries (LVV) is to implement policy regarding the fisheries, the animal husbandry, agriculture and beekeeping sectors. The State Order “Task Description of the Departments 1991” defining the duties and responsibility of sectoral departments includes specific tasks such as overseeing research and information, establishing quality standards, and exercising  quality control of products and aquaculture. Furthermore, the Ministry is responsible for ensuring the efficient management of national fishing capacity and the rational exploitation of fish stocks, and monitoring compliance with legislation to protect fish stocks.

In order to carry out the above tasks and to achieve the strategic objectives of the fisheries sector, the necessary structures have been set up within the Ministry. In 2007, the Fish Inspection Institute was established and designated by the Ministry of Agriculture, Animal Husbandry and Fisheries as the competent authority in Suriname to monitor compliance with the Fish Inspection Act and its implementing regulations, including food safety.

The Ministry of Agriculture, Animal Husbandry and Fisheries is also the lead state agency for ensuring the protection of health and welfare of livestock and poultry, supporting the productivity and marketability of livestock industries, and improving the availability and safety of food supply. The related tasks are executed by the Sub-Directorate of Animal Husbandry. 

The above services have subdivisions with specific tasks. A prominent service is the Veterinary Service, responsible for general monitoring of animal diseases and zoonoses, as well as measures to prevent them. In addition, the Veterinary Service is also responsible for quarantine measures for import and export, research and training, as well as meat inspection and inspection of slaughterhouses. The Veterinary Service has three subsections: the Laboratory, the Inspection Service and Animal Health. It is noteworthy to mention that the Veterinary Service is responsible for the enforcement of both the Animal Disease Control Act and the Act on the Inspection of Meat and Other Products of Animal Origin.

Institutional coordination and cooperation are by the State Order “Task Description Departments 1991”. This State Order stipulates the roles and responsibilities of each ministry and the tasks to be implemented in cooperation with other line ministries.

The National Institute for Food Safety Suriname (NIVS) was created in the context of general food safety and the protection of consumers against dangers associated with all foodstuffs available for sale. Its decision-making is anchored in the principles of risk analysis for food safety and nutritional issues, following the guidelines of the Codex Alimentarius Commission.

The NIVS takes decisions and adopts guidelines in the field of foodstuffs, with the aim of harmonization with international standards as developed by the Codex and taking into account local circumstances. The consultative body is established and staffed by the three mainline ministers in the field of food safety: the Minister responsible for agricultural affairs, who acts as chair; the Minister responsible for public health matters, and the Minister responsible for economic affairs and entrepreneurship.

The aim of the consultative body is to consult at the ministerial level on the interface between their specific areas of work in relation to food safety, based on the specific tasks of the respective ministers, as included in the State Order “Task Description of the Departments 1991”.

The delegation of powers is not provided for under the current legislative framework.