Divison 12 (7) The carcass or any part thereof of an animal used for food shall be obtained from an animal killed by an accepted method and the carcass of which has been inspected by the proper authority and approved as being fit for human consumption.

Section 4. (extract) Where a person slaugthers any catlle he shall retain the skin and the skeleton ([…]) for 48 hours ([…]) and during that time he shall, if so required, produce the skin and the skeleton of the head to a veterinary officer or a police constable.

Section 5(1) (Extract) A veterinary officer or a police constable may, at any time, enter a place where he reassonably believes that there is a carcass ([...]) and examine the carcass ([...]) and take samples thereof.

Regulation 108. (1) A procedure to implement supplier quality and safety assurance has to be worked out, applicable for all steps from fishing ground up to raw material storage at the factory to ensure that raw materials received are safe for food manufacturing use and comply with the required quality and safety level.

There shall be a documented agreement which is signed by both, quality manager of the establishment and supplier ensuring guarantees about:

(a) quality standards and product control: All raw material has to undergo arrival inspection at plant based on its specifications agreed in the supplier quality and safety assurance agreement. Products that do not reach the quality and safety standards that are laid down in the raw material specifications, agreed between the supplier and the management of the establishment, will be rejected and returned to the supplier, or will be disposed of by agreement between the supplier and the management of the establishment; Regulation 108. (3) Raw material inspection, handling and storage of accepted raw material shall be worked out in instructions, and shall be documented by delivery records and product quality records, enabling also traceability of the products.

(a) before unloading, each vehicle arriving at the establishment with fish for processing, shall be inspected, to ensure that:


(i) the interior of the vehicle is clean;
(ii) the fish has not been exposed to detrimental climatic conditions;

(iii) other materials which could contaminate the fish are not carried together with the fishery products. (b) before unloading commences, a sample of fish shall be collected from the vehicle, and the internal temperature measured. The mean temperature should be 0° C, and no fish shall have a temperature of more than 5° C for fresh fishery products.

The temperature of brine frozen fishery products shall not be higher than -9° C.

(c) before unloading commences a representative sample of each batch of fish shall be taken for sensory evaluation of smell and appearance of raw fish, as described in regulation 113 and 114 of these Regulations;

(d) the quality control manager shall indicate his approval of the batch, based on the results of the above tests. He or she shall sign an inspection form and assign a batch code to the fish before unloading of the vehicle commences.

(4) The initial stages of processing (washing of raw material, separation of extraneous material and gutting) shall commence as soon as possible after unloading the vehicle.

(5) Fishery products which are not processed immediately upon arrival at the establishment shall be washed with clean water at 0° C (if necessary), and stored with ice in suitable reception tanks or put in fish-bins, iced and stored in a chill room.

Regulation 112. (1) Organoleptic specifications concerning freshness shall be established.

Each batch of fishery products shall be submitted for inspection and inspected by the Competent Authority at the time of landing or before first sale to check whether they are fit for human consumption. This inspection comprises an organoleptic check carried out individually or by sampling.

The criteria that can be used for the organoleptic check are general appearance, colour, consistency, smell and eventually taste and flavour.

The organoleptic examination shall be repeated after the first sale of fishery products, if it is found that the requirements of this regulation have not been complied with or when considered necessary. After the first sale, fishery products shall at least comply with the minimum freshness requirements mentioned in this regulation.

Regulation 108. (3) Raw material inspection, handling and storage of accepted raw material shall be worked out in instructions, and shall be documented by delivery records and product quality records, enabling also traceability of the products.
(a) before unloading, each vehicle arriving at the establishment with fish for processing, shall be inspected, to ensure that:
(i) the interior of the vehicle is clean;
(ii) the fish has not been exposed to detrimental climatic conditions;
(iii) other materials which could contaminate the fish are not carried together with the fishery products.
(b) before unloading commences, a sample of fish shall be collected from the vehicle, and the internal temperature measured. The mean temperature should be 0° C, and no fish shall have a temperature of more than 5° C for fresh fishery products.
The temperature of brine frozen fishery products shall not be higher than -9° C.
(c) before unloading commences a representative sample of each batch of fish shall be taken for sensory evaluation of smell and appearance of raw fish, as described in regulation 113 and 114 of these Regulations;
(d) the quality control manager shall indicate his approval of the batch, based on the results of the above tests. He or she shall sign an inspection form and assign a batch code to the fish before unloading of the vehicle commences.
(4) The initial stages of processing (washing of raw material, separation of extraneous material and gutting) shall commence as soon as possible after unloading the vehicle.
(5) Fishery products which are not processed immediately upon arrival at the establishment shall be washed with clean water at 0° C (if necessary), and stored with ice in suitable reception tanks or put in fish-bins, iced and stored in a chill room.

Regulation 115. Temperature control after fishing, during transport in the fish-holds, during landing and offloading, during selling, during storage and transport, during processing shall be done to check if the temperature of the fishery products is complying with the requirements, laid down in these Regulations.

Regulation 116. If the organoleptic examination, physical and chemical checks, checks on physical and sanitary soundness or temperature checks, reveal that the fishery products are not fit for human consumption , measures shall be taken to withdraw them from the market and denature in such a way that they cannot be re-used for human consumption.

Regulation 108. (3) Raw material inspection, handling and storage of accepted raw material shall be worked out in instructions, and shall be documented by delivery records and product quality records, enabling also traceability of the products.
(a) before unloading, each vehicle arriving at the establishment with fish for processing, shall be inspected, to ensure that:
(i) the interior of the vehicle is clean;
(ii) the fish has not been exposed to detrimental climatic conditions;
(iii) other materials which could contaminate the fish are not carried together with the fishery products.
(b) before unloading commences, a sample of fish shall be collected from the vehicle, and the internal temperature measured. The mean temperature should be 0° C, and no fish shall have a temperature of more than 5° C for fresh fishery products.
The temperature of brine frozen fishery products shall not be higher than -9° C.
(c) before unloading commences a representative sample of each batch of fish shall be taken for sensory evaluation of smell and appearance of raw fish, as described in regulation 113 and 114 of these Regulations;
(d) the quality control manager shall indicate his approval of the batch, based on the results of the above tests. He or she shall sign an inspection form and assign a batch code to the fish before unloading of the vehicle commences.
(4) The initial stages of processing (washing of raw material, separation of extraneous material and gutting) shall commence as soon as possible after unloading the vehicle.
(5) Fishery products which are not processed immediately upon arrival at the establishment shall be washed with clean water at 0° C (if necessary), and stored with ice in suitable reception tanks or put in fish-bins, iced and stored in a chill room.

Regulation 111. (1) Raw material shall be specified by its freshness, physical soundness, sanitary soundness and temperature.
(2) The freshness shall be checked by organoleptic, physical and chemical parameters.
(3) The physical soundness shall be checked visually.
(4) The sanitary soundness comprises the parasite and toxin checks, the checks on contaminants and microbiological checks.
(5) The temperature of fishery products shall be taken on the level of the bone and under the skin to control whether the fishery products are in the condition of warming up or cooling down.

Regulation 112. (1) Organoleptic specifications concerning freshness shall be established.
Each batch of fishery products shall be submitted for inspection and inspected by the Competent Authority at the time of landing or before first sale to check whether they are fit for human consumption. This inspection comprises an organoleptic check carried out individually or by sampling.
The criteria that can be used for the organoleptic check are general appearance, colour, consistency, smell and eventually taste and flavour.
The organoleptic examination shall be repeated after the first sale of fishery products, if it is found that the requirements of this regulation have not been complied with or when considered necessary. After the first sale, fishery products shall at least comply with the minimum freshness requirements mentioned in this regulation.
(2) Physical, chemical or other checks to determine freshness and to prevent fishery products which are unfit for human consumption from being placed on the market, shall be established.
If the organoleptic examination reveals any doubt as to the freshness of the fishery products, use may be made of physical, chemical or other checks considered as necessary or microbiological analysis.
(a) Physical methods are:
(i) Refractometric index of the eye- liquid (refractometer);
(ii) Skin resistance for alternative current (fish tester);
(iii) pH of the fish meat.
(b) The chemical method is TVB-N (Total Volatile Basic Nitrogen)
Unprocessed fishery products belonging to the species categories designed by the Competent Authority shall be regarded as unfit for human consumption where, organoleptic assessment having raised doubts as to their freshness, chemical checks reveal that the TVB-N limits set by the Competent Authority are exceeded

Regulation 114. (1) Controlling sanitary soundness, the presence of parasites, toxins, microbes, viruses accidental and intentional contaminants which could endanger human health, shall be checked.
The sanitary soundness can be checked by a systematic control, by at random sampling or by implementing a national monitoring programme. Industry or competent authority can be in charge. The fishery sector and industry shall check and control the sanitary soundness of the fishery products and the competent authority shall collect all necessary information from the national monitoring programme to inform and assist the industry.
(2) Fishery products shall not contain parasites which could be harmful for human health.

(3) Toxin checks to be established are:
(a) Histamine (toxin of enzymatic origin)
(i) Following sampling plan has to be established:
Nine samples shall be taken from each batch. These shall fulfil the following requirements:
(A) the mean value shall not exceed 100 ppm;
(B) two samples may have a value of more than 100 ppm but less than 200 ppm;
(C) no sample may have a value exceeding 200 ppm.
(ii) These limits apply only to fish species of the following families: scombridae, clupeidae, engraulidae and coryphaenidae
However, fish belonging to these families which have undergone enzyme-ripening treatment in brine may have higher histamine levels but not more than twice the above values.
(iii) Examinations shall be carried out in accordance with reliable, scientifically recognised methods, such as "high performance liquid chromatography" (HPLC).
(b) Marine biotoxins : type DSP (Diarrhetic Shellfish Poison) and PSP (Paralytic shellfish poison).
(i) The total Paralytic Shellfish Poison (PSP) content in the edible parts of molluscs (the whole body or any part edible separately) shall not exceed 80 micrograms per 100 g of mollusc flesh in accordance with the biological testing method - in association if necessary with a chemical method for detection of Saxitoxin - or any other method recognised by the EC Commission.
If the results are challenged the reference method shall be the biological method.
(ii) The customary biological testing methods shall not give a positive result to the presence of Diarrethic Shellfish Poison (DSP) in the edible parts of molluscs (the whole body or any part edible separately).
(c) Ichtyosarcotoxins : type tetrodotoxin
The placing on the market of poisonous fish of the following families Tetraodontidae, Molidae,
Diondontidae, Canthigasteridae shall be forbidden.
(d) Ichtyosarcotoxins: biotoxinetype ciguatoxin or other muscle-paralysing toxins
The placing on the market of fishery products containing biotoxins such as ciguatera toxins or muscle paralysing toxins shall be forbidden.

Regulation 115. Temperature control after fishing, during transport in the fish-holds, during landing and offloading, during selling, during storage and transport, during processing shall be done to check if the temperature of the fishery products is complying with the requirements, laid down in these Regulations.

Regulation 116. If the organoleptic examination, physical and chemical checks, checks on physical and sanitary soundness or temperature checks, reveal that the fishery products are not fit for human consumption , measures shall be taken to withdraw them from the market and denature in such a way that they cannot be re-used for human consumption.

Regulation 114. (1) Controlling sanitary soundness, the presence of parasites, toxins, microbes, viruses accidental and intentional contaminants which could endanger human health, shall be checked.

The sanitary soundness can be checked by a systematic control, by at random sampling or by implementing a national monitoring programme. Industry or competent authority can be in charge. The fishery sector and industry shall check and control the sanitary soundness of the fishery products and the competent authority shall collect all necessary information from the national monitoring programme to inform and assist the industry.

(2) Fishery products shall not contain parasites which could be harmful for human health.

(3) Toxin checks to be established are:
(a) Histamine (toxin of enzymatic origin)

(i) Following sampling plan has to be established:

Nine samples shall be taken from each batch. These shall fulfil the following requirements:

(A) the mean value shall not exceed 100 ppm;

(B) two samples may have a value of more than 100 ppm but less than 200 ppm;

(C) no sample may have a value exceeding 200 ppm.

(ii) These limits apply only to fish species of the following families: scombridae, clupeidae, engraulidae and coryphaenidae

However, fish belonging to these families which have undergone enzyme-ripening treatment in brine may have higher histamine levels but not more than twice the above values.

(iii) Examinations shall be carried out in accordance with reliable, scientifically recognised methods, such as "high

performance liquid chromatography" (HPLC).

(b) Marine biotoxins : type DSP (Diarrhetic Shellfish Poison) and PSP (Paralytic shellfish poison).

(i) The total Paralytic Shellfish Poison (PSP) content in the edible parts of molluscs (the whole body or any part edible separately) shall not exceed 80 micrograms per 100 g of mollusc flesh in accordance with the biological testing method - in association if necessary with a chemical method for detection of Saxitoxin - or any other method recognised by the EC Commission.

If the results are challenged the reference method shall be the biological method.

(ii) The customary biological testing methods shall not give a positive result to the presence of Diarrethic Shellfish Poison (DSP) in the edible parts of molluscs (the whole body or any part edible separately).

(c) Ichtyosarcotoxins : type tetrodotoxin

The placing on the market of poisonous fish of the following families Tetraodontidae, Molidae,

Diondontidae, Canthigasteridae shall be forbidden.

(d) Ichtyosarcotoxins: biotoxinetype ciguatoxin or other muscle-paralysing toxins

The placing on the market of fishery products containing biotoxins such as ciguatera toxins or muscle paralysing toxins shall be forbidden.

Section 14 (1) (extract) Everyone who slaughters or causes to be slaughter in any place other than the Georgetown Market or any other abattoit owned or controlled by a municipal council , regional democratic council or other local governmental auhtority([…]) shall be bound to keep the skin of the animal for 48 hours after it has been slaughtered, and shall be bound in any time to produce the skin to any member of the police force ([...])

Regulation 117. (1) A "supplier quality assurance agreement" document, which is signed by both, the supplier and the customer shall be available. A register is used to record all information about the incoming material.

(2) The following shall be recorded: species, weight, origin, temperature, quality condition of product, accepted and rejected fish, reason of reject, etc.

(3) When there is no official inspection on the landing sites, the official inspectors will cross-check the control and the evaluation of the fish quality and the safety done by the quality managers at the reception of the establishments and recorded in the registers.

Section 16. (1) Every inspector shall have full power and authority to examine any fresh meat and to condemn and order to be destroyed or otherwise disposed of, in such manner and at such place as he may specify, any fresh meat which upon examination he finds to be diseased or otherwise unfit for human consumption.

Section 17. All fresh meat condemned in the abattoir by an inspector as unfit for human consumption shall by order of the inspector be removed daily in the Council's cart to be destroyed or disposed of at such place and in such manner as the inspector may specify.

Section 17. For the purposes of controlling or eradicating prescribed diseases or national pathogens in a zone and of preventing their introduction or spread, the Authority may -
(a) prohibit or regulate the movement of persons and vehicles, within, into or out of a zone;
(b) provide' for the establishment of compartments within a zone and varying measures of control for each compartment;
(c) authorise the disposal or treatment of animals, animals products or commodities that are or have been in a zone; or
(d) implement any other disinfection measures, eradication measures or official control and stamping-out programmes.

Section 19. (1) An authorised officer may cause any animal, or any epidemiological unit, infected or suspected to be infected with a prescribed disease or a national pathogen, whether or not present in any infected zone, to be slaughtered or destroyed in order to prevent the spread of the disease or pathogen, and for such purpose the authorised officer may give all such directions as the authorised officer considers necessary.

(2) An authorised officer may, for the purpose of observation and treatment, take possession of and retain any animal liable to be slaughtered or destroyed under this section.

(3) Any animal destroyed under the provisions of this Act or which dies as the result of disease, shall be burnt or buried or otherwise disposed of as soon as possible in accordance with the orders, either general or particular, of the authorised officer and for such purposes the authorised officer may use any suitable ground in the possession or occupation of the owner of the animal.

(4) It shall be lawful for the Minister, out of moneys voted for that purpose by the National Assembly, to compensate ovvners for animals destroyed in order to achieve eradication or control or to prevent the further spread of a prescribed disease or national pathogen.

(5) Notwithstanding subsection (4), compensation may be reduced or refused where the owner of the animal has, in the opinion of Minister, been negligent in the care of the animal.

Regulation 115. Temperature control after fishing, during transport in the fish-holds, during landing and offloading, during selling, during storage and transport, during processing shall be done to check if the temperature of the fishery products is complying with the requirements, laid down in these Regulations.

Regulation 116. If the organoleptic examination, physical and chemical checks, checks on physical and sanitary soundness or temperature checks, reveal that the fishery products are not fit for human consumption , measures shall be taken to withdraw them from the market and denature in such a way that they cannot be re-used for human consumption.

Section 34. (1) No person shall bring into any market any fresh meat unless such fresh meat has been passed by the Meat and Food Inspector as fit for human consumption and marked by him in by the Meat manner approved of by the Medical Officer of Health or the Chief Sanitary Inspector.
(2) Any meat brought into any market in contravention of this by-law may be seized by the Medical Officer of Health, the Meat and Food Inspector, or the Clerk of Markets and destroyed.

Section 39. All meat or fish, fresh or salted, poultry, vegetables, fruit and other articles solid or liquid intended for the food of man offered or exposed for sale in any market or found in any market or in any stall therein which, in the opinion of either or any of the officers of the Council, to wit, the Clerk of Markets, the Medical Officer of Health, the Meat and Food Inspector, a sanitary inspector, are of a bad or unwholesome quality may be seized by any of them and de- stroyed and the person offering or exposing the same for sale or the tenant or person in charge of the stall in which the same is found shall be liable to a fine of forty dollars.

Section 30. (1) No person shall bring into any market any fresh meat unless such fresh meat has been passed by the Meat and Food Inspector as fit for human consumption and marked by him in manner approved of by the Medical Officer of Health. (2) Any meat brought into any market in contravention of this by-law may be seized by the Medical Officer of Health, the Meat and Food Inspector or the Clerk of Markets and destroyed.
Section 34. All meat or fish, fresh or salted, poultry, vegetables, fruit and other articles solid or liquid intended for the food of man offered or exposed for sale in the market or found in the market or in any stall therein which in the opinion of the Clerk of Markets, the Medical Officer of Health, the Meat and Food Inspector, or a sanitary inspector, are of a bad or unwholesome quality may be seized by any of them and destroyed and the person offering or exposing the same for sale or the tenant or person in charge of the stall in which the same is found shall be liable to a fine of five thousand dollars.

Section 22 (1) Where diseased or contaminated livestock or livestock products are seized by the authorised person, they may be disposed of in accordance with the directions of the authority and at the expenses of the person responsible

Section 16. (1) Every inspector shall have full power and authority to examine any fresh meat and to condemn and order to be destroyed or otherwise disposed of, in such manner and at such place as he may specify, any fresh meat which upon examination he finds to be diseased or otherwise unfit for human consumption.
Section 17. All fresh meat condemned in the abattoir by an inspector as unfit for human consumption shall by order of the inspector be removed daily in the Council's cart to be destroyed or disposed of at such place and in such manner as the inspector may specify.

Section 17. For the purposes of controlling or eradicating prescribed diseases or national pathogens in a zone and of preventing their introduction or spread, the Authority may -
(a) prohibit or regulate the movement of persons and vehicles, within, into or out of a zone;
(b) provide' for the establishment of compartments within a zone and varying measures of control for each compartment;
(c) authorise the disposal or treatment of animals, animals products or commodities that are or have been in a zone; or
(d) implement any other disinfection measures, eradication measures or official control and stamping-out programmes.

Section 19. (1) An authorised officer may cause any animal, or any epidemiological unit, infected or suspected to be infected with a prescribed disease or a national pathogen, whether or not present in any infected zone, to be slaughtered or destroyed in order to prevent the spread of the disease or pathogen, and for such purpose the authorised officer may give all such directions as the authorised officer considers necessary.

(2) An authorised officer may, for the purpose of observation and treatment, take possession of and retain any animal liable to be slaughtered or destroyed under this section.

(3) Any animal destroyed under the provisions of this Act or which dies as the result of disease, shall be burnt or buried or otherwise disposed of as soon as possible in accordance with the orders, either general or particular, of the authorised officer and for such purposes the authorised officer may use any suitable ground in the possession or occupation of the owner of the animal.

(4) It shall be lawful for the Minister, out of moneys voted for that purpose by the National Assembly, to compensate ovvners for animals destroyed in order to achieve eradication or control or to prevent the further spread of a prescribed disease or national pathogen.

(5) Notwithstanding subsection (4), compensation may be reduced or refused where the owner of the animal has, in the opinion of Minister, been negligent in the care of the animal.

Regulation 116. If the organoleptic examination, physical and chemical checks, checks on physical and sanitary soundness or temperature checks, reveal that the fishery products are not fit for human consumption , measures shall be taken to withdraw them from the market and denature in such a way that they cannot be re-used for human consumption.

Section 22 (1). Where diseased or contamined livestock or livestock products are sized by the authorised person, they may be disposed in accordance with the directions of the authority and at the expense of the responsible person. (2) Where necessary the authority may order rhe authorized person to delay a shipment of livestock orlivestock product until the completion of any inspection or search

Section 19. (4) It shall be lawful for the Minister, out of moneys voted for that purpose by the National Assembly, to compensate ovvners for animals destroyed in order to achieve eradication or control or to prevent the further spread of a prescribed disease or national pathogen.
(5) Notwithstanding subsection (4), compensation may be reduced or refused where the owner of the animal has, in the opinion of Minister, been negligent in the care of the animal.

Section 40. (1) Any person who commits an offence under this Act shall be liable on summary conviction -
(a) in the case of a first offence, to a fine not less than twenty thousand dollars or to imprisonment for six months;
(b) in the case of a subsequent offence, to a fine not less than forty thousand dollars or to imprisonment for two years;
(c) where the offence is a continuing offence. to an additional fine of not less than one thousand dollars or imprisonment for two days for each day, on which the offence continues.
(2) Upon the conviction of any person for any offence under this Act, the court may, in addition to any other sentence imposed, declare any animal, animal product, commodity or other object in respect of which the offence has been cornmitted or which was used in connection with the offence forfeited to the State and disposed of as the court may direct.

Section 15. Every butcher or any person who has in his possession the meat or hide of any cattle for which he cannot give a reasonable account (the proof wherof shalll lie on him) or who sells or otherwise disposes of or offers for sale or gift or exchange the meat or hide of any cattle for which he cannot give a reasonable account shall be liable to a fine of not less than 25000 dollars nor more than 50000 dollars togheter with imprisonment for 4 years

Section 10. Every person who contravenes or fails to comply with, any of the provisions of this Act is liable on summary conviction to- a) a fine not less than 9000 dollars nor more than 15000 dollars and to imprisonment for not less nor more than 12 months in the case of a first conviction and (b) a fine not less nor more than 3o dollars less nor more than 24 months in the case of a second or subsequent convition