Article 6 :
The following fish products may not be placed on the market, namely:
(a) toxic species of the following families: Tetraodontidae Molidae, Diodontidae, Canthi gasteridae;
(b) fish products containing a certain concentration of marine biotoxins, to be determined by the Minister by Ministerial Order;
(c) endangered species protected by the Convention on International Trade in Endangered and Wild Species concluded in Washington, USA, on 3 March 1975 (T.R.B. 1975 No 23);
(d) fisher products which do not comply with the standards of approval to be determined by decision for sanitary reliability, freshness, coolness and temperature;
(e) live fish products which do not comply with the health examination standards to be determined by decision.
(d) fish products which do not comply with the standards of approval to be determined by State Order for sanitary reliability, freshness, coolness and temperature;
(e) live fish products which do not comply with the health examination standards to be determined by State Order.

Article 7 (1):
Fish products caught or harvested in the natural environment shall be treated hygienically and, where appropriate, packaged, prepared, processed, frozen, thawed or stored hygienically in approved facilities complying with the provisions referred to in Article 29.

Article 29 (1):
Only those facilities which meet the requirements of paragraph 2(c) of this Article shall be approved by the Fish Inspection Institute.

Article 4 (1):
(1) For the purposes of the activities (producing, trading, importing and exporting) referred to in Article 1(2), only fish products which are alive or killed during or after harvest or have been caught and found fit for human consumption by the Fish Inspection Institute may be used.

Article 11 (1): It shall be prohibited to set up or operate a facility without a veterinary license issued under this Act, unless otherwise provided for in this Act.

Article 17 (1): It is prohibited to slaughter animals elsewhere than in a slaughter facility of which the operator is in possession of a veterinary license issued pursuant to Article 11.
2. The prohibition referred to in paragraph 1 shall not apply to:
a. emergency slaughter;
b. religious rituals characterized by animal sacrifice, with the written permission of the Head;
c. slaughtering poultry for their own use;
d. other cases, with the written permission of the Head;

Article 18 (1): For the purposes of this Act, "animals for slaughter" shall mean all animals of the following species: (a) equidae; (b) bovine animals; (c) buffalo; (d) goats; (e) sheep; (f) pigs; (g) poultry.
(2) Without prejudice to paragraph 1, other species of animals may be classified as animals for slaughter by a State Order.

Article 29 (1):
Only those facilities which meet the requirements of paragraph 2(c) of this Article shall be approved by the Fish Inspection Institute.

Article 11 (1): It shall be prohibited to set up or operate a facility without a veterinary authorization issued under this Act, unless otherwise provided for in this Act.

Article 17 (1): Slaughter animals other than in a slaughterhouse whose operator is in possession of a veterinary license issued pursuant to Article 11 shall be prohibited.

Article 20:
1. A person who, in the performance of an act referred to in Article 1(2), acts contrary to the provisions of or pursuant to Article 3(2) and (3), Articles 12 and 13, shall be punishable by a prison sentence of not more than 3 years or a fine of not more than 6,000,000 (six million) guilders.
2. In the case of a prison sentence, the court may also impose a fine and forfeit the seized property.

Article 17 (1): It is prohibited to slaughter animals elsewhere than in a slaughter facility of which the operator is in possession of one veterinary license issued pursuant to Article 11.

Article 31:
1. Imprisonment of not more than four years and a fine of the sixth category shall be punishable by:
(a) the person intentionally in breach of the prohibition in Articles 10(2), 11(1), 17(1) or 27(1) and (6);
2. A prison sentence of not more than six months and a fine of the third category, or of either of the two penalties, shall be punishable by the following:
(a) the person who, other than on purpose, acts contrary to the prohibition in Articles 10(2), 11(1), 17(1), 27(1) and (6);
4. In the event of a conviction of the guilty party for the offences referred to in paragraphs 1 and 2, the guilty party may be removed from the pursuit of the profession in which he has repeatedly committed such offences.

Article 32: The offences punishable by Article 31(I) are serious offences and the offences laid down in Article 31(2) and (3) are minor offences.

Article 17 General Requirements for Facilities
1. Without prejudice to the provisions of the Act and the State Order, the facilities must comply with the requirements mentioned below.
2. The facilities must have at least the following premises:
a. a reception room;
b. workplaces, which are large enough to allow professional activities to take place under satisfactory hygienic conditions, where these places are designed and equipped in such a way as to prevent contamination of the product and that the clean and dirty sectors are clearly separated from each other;
c. a lockable room for waste products that is refrigerated and equipped with special watertight containers of corrosion-resistant material for fish products not intended for human consumption;
d. a room for the storage of unused conditioning and packaging material, in order to protect this packaging material against dust and contamination;
e. a packing room in case final packing is provided;
f. an expedition room;
g. an adequately furnished room, which can be locked with a key, with natural or artificial lighting and good ventilation, which is exclusively at the disposal of the Fish Inspection Institute and which is also provided with the necessary equipment that is necessary for the proper functioning of that service;
h. social spaces such as:
- dining place;
- changing rooms with sufficient washbasins and dressing cabinets;
- Toilets;
-shower facilities.
3. In addition, the facilities must have the following facilities:
a. in the places where the fish products are handled, worked, processed:
- floors of waterproof material that is easy to clean and disinfect, which are laid out in such a way that the water can easily drain through a facility for the drainage of the water;
- easy to clean and disinfect, durable and impermeable walls with smooth surfaces;
- a ceiling that is easy to clean and disinfect;
- doors made of untouchable material that is easy to clean and disinfect;
- sufficient ventilation and, if necessary, good vapor extraction;
- facilities for cleaning and disinfecting equipment and installations;
- a sufficient number of facilities with hot and cold water for cleaning and disinfection of the hands, whereby the taps in the work areas cannot be operated by hand and disposable towels are available;
- special watertight containers of corrosion-resistant material for fish products not intended for human consumption;

b. in the cold stores where fish products are stored:
- floors of waterproof material, easy to clean and disinfect, which are laid out in such a way that the water can easily drain through a facility for the drainage of the water;
- easy to clean and disinfect, durable and impermeable walls with smooth surfaces;
-an easy to clean and disinfect ceiling;
- doors made of untouchable material that is easy to clean and disinfect;
- adequate lighting;
- a refrigeration installation powerful enough to store the fish products under the temperature conditions prescribed in this Decision
c. in the social rooms, a sufficient number of:
- changing rooms with smooth, impermeable and washable walls, floors and ceiling;
- washbasins located near the toilets and equipped with cold and hot running water, with washing and disinfectants for the hands, as well as single-use towels whose taps cannot be operated by hand.
- toilets, with flushing water, which may not be directly connected to the work areas; in the toilets the taps must not be operated by hand and disposable towels must be available.
4. The facilities must have appropriate facilities for protection against unwanted animals, such as birds, insects, rodents and other vermin.
5. The establishment must have facilities and tools, such as cutting tables, containers, conveyor belts and knives, of corrosion-resistant material, which can be easily cleaned and disinfected;
6. The facilities must have an installation that supplies process water, under pressure and in sufficient quantities, on the understanding that, in exceptional cases, it is permitted that for the generation of steam, for fighting fire and for cooling machines an installation is present, which supplies non-potable water; provided that this water is not used for other purposes and does not present a risk of contamination of fish products and that the pipes for non-potable water are clearly distinguishable from those for process water;
7. The facilities must have an installation that supplies the necessary hot water for cleaning and disinfecting the premises.
8. The facilities must have a system for the hygienic discharge of waste water.
9. The establishment must have suitable facilities for cleaning and disinfecting the means of transport.
10 a. In facilities where live animals, such as crustaceans and fish, are kept, suitable installations must be available that give the animals maximum chances of survival, with water of such a quality that the animals do not come into contact with harmful organisms or substances.
b. These installations must be located in a separate room, which is separate from the processing and processing rooms.
11. The facilities must have a room that can be locked with a key for the fish products to be observed or seized by the Fish Inspection Institute.

Article 12:
1. Rules shall be laid down by or pursuant to State Order with regard to the registration of supply centers.
2. By Ministerial Order of the Minister, the public supply centers are determined, as well as the days and hours at which fish products may be landed at those supply centers.

Article 13:
1. Rules with regard to the approval of facilities are laid down by or pursuant to a State Order.
2. The management of a facility is obliged to keep a detailed register, in which immediately and all incoming and outgoing fish products are accurately recorded, as well as the measurements, checks carried out and their results.
3. The management of a facility must ensure that the general hygienic condition is regularly monitored, in accordance with the relevant rules.

Article 14:
1. The technical and hygiene regulations, procedures and other requirements as referred to in Article 3 paragraph 1, Article 12 under b and Article 13 paragraph 5 under a, inter alia relate to:
a. the location, design and construction of the facilities which should be such that contamination of meat and other products from the original is largely limited;
b. the way in which the facilities and equipment are designed, built, installed and maintained so that contamination of meat and / or other products from source is largely limited;
c. the design, construction and installation of the facilities and equipment, which must enable the personnel to perform their work in a hygienic manner;
d. the design and construction of facilities that come into direct contact with edible parts of animals for slaughter, meat and / or other products from the source, which must be done so that they can be effectively cleaned, disinfected and maintained from the point of view of hygiene;
e. the availability of 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;
f. the quality of the water used, which should be of drinking water quality, unless water of another quality can be used without resulting in contamination of meat or originating products.
2. Operators of facilities are responsible for compliance with technical and hygiene regulations, procedures and other requirements regarding the transport and storage of information products and other originating products.
3. By or pursuant to a State Order, rules shall be laid down concerning the technical and hygiene requirements, procedures and other requirements that the facilities, vehicles, transport facilities, storage facilities and other infrastructure facilities used for the transport or storage of meat and other products from the original must comply.

Article 3 (2): The parts of fishing vessels, stock and equipment that come into direct contact with the fish products; must/should be cleaned and disinfected with process water or clean sea water after unloading these fish products.

Article 4(2): when the fish products are washed, this should be done either with process water, so as not to affect the quality and hygiene of the fish products

Article 4(6a): When ice is used to cool fish products, this ice must be made from process water.

Article 4(7): When fish products are headed or gutted on board, this should be done hygienically and the fish products should be adequately rinsed with process water immediately after these operations

Article 7 (1): The working decks, installations, holds, tanks and containers must be completely clean before use and must always be cleaned and disinfected with process water after use.

Article 9: Without prejudice to the provisions of Articles 2 to 5, fishing vessels where fish products are frozen on board must have:
1a) refrigeration installations powerful enough to rapidly reduce the temperature of fish products to the temperatures specified in the State Order and in this Ministerial Order;
1b) cooling installations that are powerful enough to keep the fish products in the storage rooms at a temperature that, regardless of the outside temperature, does not exceed those specified in the Decree and the temperatures referred to in this Ministerial Order.
2) The storage areas must be equipped with a thermograph that can be easily read and whose heat-sensitive part is located in the zone where the temperature is highest.

Article 18 (5): Process water may only be used on the understanding that, exceptionally, non-potable water may be used for cooling the machines, generating steam and fighting fire, provided that this water is not used for other purposes and does not present a risk of contamination of the fish products and provided that the pipes for non-potable water are clearly distinguishable from those for process water;

Article 20 (2b): The ice must be replaced as often as necessary whereby the used ice, with or without salt, must be prepared with process water, and it must be stored under hygienic conditions in specially designed containers.

Article 14(1b): The utmost cleanliness is required of the personnel, in particular: the personnel involved in the handling of fish products must wash their hands, at least before resuming work, covering wounds on the hands with a watertight bandage;

Article 19(1b): The management of the facility shall in particular ensure compliance with the following conditions: must personnel involved in the handling and processing of fish products wash their hands at least each time work is resumed and to disinfect: persons who have come into contact with sick, contaminated or spoiled fish products must immediately wash hands and arms thoroughly with water and then disinfect them; wounds on the hands should be covered with a waterproof dressing;

Article 20 (8b): The waste must be regularly removed from the workshops and taken in the waste container to the special room for the storage of these containers, as provided for in Article 17(2)(c).

Article 58 (4): Fish products may not be transported: in vehicles or containers that are not clean and not disinfected;

Article 2 (4): Fish products must be protected as far as possible from dust, dirt or contamination when they are caught and stored at a temperature approaching that of melting ice

Article 7 (1): The fish products caught or harvested in the natural environment shall:
a.) be handled hygienically and, where appropriate, packaged, processed, processed, frozen, thawed or stored in a hygienic manner in approved facilities that comply with the provisions referred to in Article 29;
b.) only be treated with process water that complies with the standards to be determined by Ministerial Order;

Article 8 [extract]:
1. The Fish Inspection Institute shall ensure that the management of facilities takes all measures to ensure compliance at all stages of the production of fish products.
2. The management of the facilities must ensure that self-checks are carried out […]
3. The initiative for the measures must be initiated by the facility itself and the measures must be developed and implemented by or under the direction of the persons responsible for each production unit, taking into account the general principles set out in Article 9.
4. As part of the internal approach referred to in paragraphs 2 and 3 of this Article, facilities shall use guides to good practice drawn up by the relevant professional organizations and accepted by the Fish Inspection Institute.
5. The persons responsible for the facility shall ensure that the personnel involved in self-checks receive the necessary training to participate actively in their implementation.

Article 9 [extract]: The self-checks are based on the following principles:
a. Identification of the critical points;
b. Control and management of the critical points;
c. Control of cleaning and disinfection;
d. Written record of all checks, their results and all actions to be taken in connection with these checks
e. Adequate administration of all controls and results

Article 10 [extract]: The identification of the critical points in the facility is done on the basis of the manufacturing processes used [...]

Article 11 [extract]: When drawing up and implementing the methods of monitoring and controlling the critical points, it must be ensured that this monitoring and control of the critical points include all of the predetermined observations or measurements, which are necessary are for efficient risk management at any critical point. […]

Article 12 [extract]: In order to verify whether the standards laid down in this State Order regarding cleaning and disinfection methods are being observed, the following actions are taken, namely: [...]

Article 13 [extract]: The documents referred to in […] are registered in such a way that they can be immediately submitted to the competent authority upon application. […]

Article 14 [extract]: The Minister will lay down further rules by Ministerial Order regarding the following specific self-checks […]

Article 13:
1. Rules with regard to the approval of facilities are laid down by or pursuant to a State Order.
2. 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 the results thereof.
3. The management of a facility must ensure that the general hygienic condition is regularly monitored, in accordance with the relevant rules.
4. The management of a facility must provide the necessary training for personnel, so that the personnel observes the necessary hygiene rules, according to the nature of the operations to be carried out.

Article 12:
Operators of the facility responsible for an activity under this Act, including the transport and distribution of meat and other products of animal origin, shall be responsible for:
a. obtaining the required veterinary licenses;
b. compliance with the technical and hygiene regulations, procedures and other requirements laid down by or pursuant to this Act;
c. the introduction of an automated control system if the required technical and hygiene requirements are not sufficient to ensure food safety. Detailed rules shall be laid down by or pursuant to a State Order;

Article 14:
1. The technical and hygiene regulations, procedures and other requirements as referred to in Article 3 paragraph 1, Article 12 under b and Article 13 paragraph 5 under a, inter alia relate to:
a. the location, design and construction of the facilities which should be such that contamination of meat and other products from the original is largely limited;
b. the way in which the facilities and equipment are designed, built, installed and maintained so that contamination of meat and / or other products from source is largely limited;
c. the design, construction and installation of the facilities and equipment, which must enable the personnel to perform their work in a hygienic manner;
d. the design and construction of facilities that come into direct contact with edible parts of animals for slaughter, meat and / or other products from the source, which must be done so that they can be effectively cleaned, disinfected and maintained from the point of view of hygiene;
e. the availability of 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;
f. the quality of the water used, which should be of drinking water quality, unless water of another quality can be used without resulting in contamination of meat or originating products.
2. Operators of facilities are responsible for compliance with technical and hygiene regulations, procedures and other requirements regarding the transport and storage of information products and other originating products.
3. By or pursuant to a State Order, rules shall be laid down concerning the technical and hygiene requirements, procedures and other requirements that the facilities, vehicles, transport facilities, storage facilities and other infrastructure facilities used for the transport or storage of meat and other products from the original must comply.

Article 2 [extract]: Chapter 2 Hygienic Requirements on board fishing vessels – 2.1 General hygienic requirements applicable to all fishing vessels [...]
B. The parts of fishing vessels and [...] are designed to be easily cleaned and disinfected [...]

Article 3 [extract]: Requirements for use and maintenance
[...] The parts of fishing vessels, equipment and equipment which come into direct contact with fish products shall be cleaned and disinfected with process water or clean seawater after unloading these fish products.

Article 5 [extract]:
1.The crew involved in handling fish products, the shoe must wear workwear and good body hygiene. [...]

Article 7 [extract]: Hygiene requirements applicable to fishing vessels with refrigerated storage
The work decks, installations, clearing, [...] must be completely clean before use and always cleaned and disinfected with process water after use. [...]

Article 10 [extract]:
The equipment to be used for unloading and landing fish products must be manufactured in such a way that it can be easily cleaned and disinfected, while it must be properly maintained and clean [...]

Article 11 [extract]:
The premises of the landing centers, where fish products are displayed for inspection and sale, shall meet the following requirements:
a.they must be covered and the walls must be easy to clean and disinfect [...]

Article 13 [extract]: The following general hygiene requirements apply to premises and equipment of supply centers and fish storage areas: [...]

Article 16 [extract]: For slaughter purposes, the equipment coming into contact with aquaculture products must be easily cleaned and disinfected and must always be clean and in good condition. [...]

Article 19 [extract]: General hygienic requirements for personnel
1.The management of the facility shall, in particular, ensure compliance with the following conditions [...]

Article 3 (2):
By Ministerial Order, after consultation with the Minister of Public Health, regulations are laid down for persons working in the facilities and supply centers with regard to their personal hygiene.

Article 14:
1. The technical and hygiene regulations, procedures and other requirements as referred to in Article 3 paragraph 1, Article 12 under b and Article 13 paragraph 5 under a, inter alia relate to:
a. the location, design and construction of the facilities which should be such that contamination of meat and other products from the original is largely limited;
b. the way in which the facilities and equipment are designed, built, installed and maintained so that contamination of meat and / or other products from source is largely limited;
c. the design, construction and installation of the facilities and equipment, which must enable the personnel to perform their work in a hygienic manner;
d. the design and construction of facilities that come into direct contact with edible parts of animals for slaughter, meat and / or other products from the source, which must be done so that they can be effectively cleaned, disinfected and maintained from the point of view of hygiene;
e. the availability of 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;
f. the quality of the water used, which should be of drinking water quality, unless water of another quality can be used without resulting in contamination of meat or originating products.
2. Operators of facilites are responsible for compliance with technical and hygiene regulations, procedures and other requirements regarding the transport and storage of information products and other originating products.
3. By or pursuant to a State Order, rules shall be laid down concerning the technical and hygiene requirements, procedures and other requirements that the facilities, vehicles, transport facilities, storage facilities and other infrastructure facilities used for the transport or storage of meat and other products from the original must comply.

Article 1 [extract]:
General provisions
1a. Facilities to perform internal health checks for total quality control.
b. The internal health checks will be based on a system […]

Article 2 [extract]:
A multidisciplinary team
1a. The facilities will put together a multidisciplinary team.
b. This team, where all parties involved in the product […]

Article 3 [extract]:
Product description
1. A complete description of the finished product must be drawn up, covering the following points: […]

Article 4 [extract]:
Identification of the expected use
1. The multidisciplinary team must describe the intended normal use that the consumer will make of the product, […]

Article 5 [extract]:
Preparation of manufacturing diagram
1. All stages of manufacture, including waiting times during or between the various stages, from the arrival of the raw materials to the placing on the market of the finished product, preparation, […]

Article 6 [extract]:
On-site testing of the manufacturing diagram
1. After the diagram has been drawn up, the multidisciplinary team will finally check the diagram for its validity during […]


Article 7 [extract]:
Drawing up the list of hazards
Based on the tested manufacturing diagram, the crew will:
1. The list shall be drawn up of all possible biological, chemical or material hazards which may reasonably be expected at any stage […]

Article 8 [extract]:
Critical Point Identification Methods
The identification of a critical point for risk management purposes requires a logical approach […]

Article 9 [extract]:
Consequences of Critical Point Identification
1.Identification of critical points has two implications for the multidisciplinary team […]

Article 10 [extract]:
Critical Limits
1. For each control measure linked to a critical point, a multidisciplinary team will determine the critical limit values.
2a. The critical limits correspond to […]

Article 11 [extract]:
Internal supervision and control
1a. For internal control, a program should be drawn up regarding observations […]

Article 12 [extract]:
Correcting measures
1. A corrective action plan must be established.
2. the observations or measurements will indicate when […]


Article 13 [extract]:
Review of internal control systems
1. The multidisciplinary team shall indicate the methods and procedures to be used in the assessment of internal control systems […]

Article 2 (4): Fish products must be protected as far as possible from dust, dirt or contamination when they are caught and stored at a temperature approaching that of melting ice

Article 7 (1): The fish products caught or harvested in the natural environment shall:
a.) be handled hygienically and, where appropriate, packaged, processed, processed, frozen, thawed or stored in a hygienic manner in approved facilities that comply with the provisions referred to in Article 29;
b.) only be treated with process water that complies with the standards to be determined by Ministerial Order;

Article 8 [extract]:
1. The Fish Inspection Institute shall ensure that the management of facilites takes all measures to ensure compliance at all stages of the production of fish products.
2. The management of the facilities must ensure that self-checks are carried out […]
3. The initiative for the measures must be initiated by the facility itself and the measures must be developed and implemented by or under the direction of the persons responsible for each production unit, taking into account the general principles set out in Article 9.
4. As part of the internal approach referred to in paragraphs 2 and 3 of this Article, facilities shall use guides to good practice drawn up by the relevant professional organizations and accepted by the Fish Inspection Institute.
5. The persons responsible for the facility shall ensure that the personnel involved in self-checks receive the necessary training to participate actively in their implementation.

Article 9 [extract]: The self-checks are based on the following principles:
a. Identification of the critical points;
b. Control and management of the critical points;
c. Control of cleaning and disinfection;
d. Written record of all checks, their results and all actions to be taken in connection with these checks
e. Adequate administration of all controls and results

Article 10 [extract]: The identification of the critical points in the establishment is done on the basis of the manufacturing processes used (...)

Article 11 [extract]: When drawing up and implementing the methods of monitoring and controlling the critical points, it must be ensured that this monitoring and control of the critical points includes all of the predetermined observations or measurements, which are necessary are for efficient risk management at any critical point. (…)

Article 12 [extract]: In order to verify whether the standards laid down in this State Order regarding cleaning and disinfection methods are being observed, the following actions are taken, namely: (...)

Article 13 [extract]: The documents referred to in […] are registered in such a way that they can be immediately submitted to the competent authority upon application. […]

Article 14 [extract]: The Minister will lay down further rules by Ministerial Order regarding the following specific self-checks […]

Article 15 [extract]: If a danger to public health is established or suspected on the basis of the self-checks or other information, the facility must immediately notify the Fish Inspection Institute
so that it can take appropriate measures […]

Article 12:
Operators of facilities responsible for an activity under this Act, including the transport and distribution of meat and other products of animal origin, shall be responsible for:
a. obtaining the required veterinary licenses;
b. compliance with the technical and hygiene regulations, procedures and other requirements laid down by or pursuant to this Act;
c. the introduction of an automated control system if the required technical and hygiene requirements are not sufficient to ensure food safety. Detailed rules shall be laid down by or pursuant to a State Order;

Article 14:
1. The technical and hygiene regulations, procedures and other requirements as referred to in Article 3 paragraph 1, Article 12 under b and Article 13 paragraph 5 under a, inter alia relate to:
a. the location, design and construction of the facility which should be such that contamination of meat and other products from the original is largely limited;
b. the way in which the facilities and equipment are designed, built, installed and maintained so that contamination of meat and / or other products from source is largely limited;
c. the design, construction and installation of the facilities and equipment, which must enable the personnel to perform their work in a hygienic manner;
d. the design and construction of facilities that come into direct contact with edible parts of animals for slaughter, meat and / or other products from the source, which must be done so that they can be effectively cleaned, disinfected and maintained from the point of view of hygiene;
e. the availability of 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;
f. the quality of the water used, which should be of drinking water quality, unless water of another quality can be used without resulting in contamination of meat or originating products.
2. Operators of facilities are responsible for compliance with technical and hygiene regulations, procedures and other requirements regarding the transport and storage of information products and other originating products.
3. By or pursuant to a State Order, rules shall be laid down concerning the technical and hygiene requirements, procedures and other requirements that the facilities, vehicles, transport facilities, storage facilities and other infrastructure facilities used for the transport or storage of meat and other products from the original must comply.

Article 19:
1. A person who, in the performance of an act referred to in Article 1(2), acts contrary to the provisions of or pursuant to Articles 4, 8, 9 and 14, shall be punishable by a prison sentence of not more than 6 years or a fine of not more than 12,000,000 (twelve million) guilders.
2. In the case of a prison sentence, the court may also impose a fine and forfeit the seized property.

Article 20:
1. A person who, in the performance of an act referred to in Article 1(2), acts contrary to the provisions of or pursuant to Article 3(2) and (3), Articles 12 and 13, shall be punishable by a prison sentence of not more than 3 years or a fine of not more than 6,000,000 (six million) guilders.
2. In the case of a prison sentence, the court may also impose a fine and forfeit the seized property.

Article 22:
A maximum penalty of imprisonment of not more than 1 year or a fine of not more than 2,400,000 (two million four hundred thousand) guilders may be imposed on conduct other than those referred to in Articles 19 and 20 of this Chapter, contrary to the provisions of or pursuant to this Act.

Article 31
1. Imprisonment of not more than four years and a fine of the sixth category shall be punishable by:
(a) the person intentionally in breach of the prohibition in Articles 10(2), 11(1), 17(1) or 27(1) and (6);
2. A prison sentence of not more than six months and a fine of the third category, or of either of the two penalties, shall be punishable by the following:
(a) the person who, other than intentionally, acts contrary to the prohibition in Articles 10(2), 11(1), 17(1), 27(1) and (6)
3.Violation of the other prohibitions and regulations given by or pursuant to this Act is punishable by imprisonment of a maximum of six months or a fine of the third category, or with one of the two penalties.
4. In the event of a conviction of the guilty party for the offences referred to in paragraphs 1 and 2, the guilty party may be removed from the pursuit of the profession in which he has repeatedly committed such offences.

Article 32: The offences punishable by Article 31(I) are serious offences and the offences laid down in Article 31(2) and (3) are minor offences.