2. Rules 7, 8, 9, 10 and 11 of the Fisheries (Fish Processing Establishments) Rules (R 5) are deleted and the following rules and Schedule substituted therefor:7.—(1) The Director may, on being satisfied that the applicant for a fish processing establishment licence has complied with the conditions specified in rule 6, and upon payment by the applicant of the fee specified in the Schedule, issue a licence to the applicant, with or without additional conditions.| (2) The Director may, in his discretion, refuse to issue a licence without assigning any reason. |
| (3) The Director may at any time vary or revoke any existing condition of a licence or impose additional conditions thereto. |
| (4) Where a licence is subject to conditions, the licensee shall comply with those conditions. |
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8. A licence —| (a) | may, at the discretion of the Director, be issued for a period of one year or 3 years; | | (b) | shall be valid only for the period, place and purposes specified therein; and | | (c) | shall not be transferable except with the prior written permission of the Director. |
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| 9. A licence issued under these Rules shall be displayed in a conspicuous place in the fish processing establishment together with a copy of the conditions subject to which the licence has been issued, if any. |
10.—(1) The Director may, by order, revoke a licence —| (a) | if he is satisfied that the licensee —| (i) | has ceased to carry on the business for which he has been licensed or, if the licensee, being a company, goes into liquidation or is wound up or otherwise dissolved; | | (ii) | has obtained his licence contrary to the provisions of the Act; | | (iii) | is no longer a fit and proper person to continue to hold a licence; | | (iv) | is contravening or has contravened any of the provisions of the Act or these Rules; or | | (v) | has been convicted of an offence under the Act or these Rules or, if the licensee is a company, any of its officers holding a managerial or executive position has been convicted of an offence under the Act or these Rules; |
| | (b) | if he finds any condition in the fish processing establishment in respect of which the licence has been issued is or may become dangerous to health or may hinder in any manner the suppression of disease; or | | (c) | if he considers it in the public interest to do so. |
| (2) Where the Director has revoked a licence under paragraph (1), he shall forthwith inform the licensee by notice in writing of the revocation. |
| (3) The licensee may, within 7 days of receipt of the notice referred to in paragraph (2), or such extended period of time as the Minister may allow, appeal in writing against the revocation to the Minister whose decision shall be final. |
| (4) Where the Director has revoked a licence, the revocation shall take effect notwithstanding that an appeal to the Minister has been made and a decision is pending. |
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| No alteration to building |
| 11. No alteration or change shall be made to the buildings or premises of a fish processing establishment unless plans of the alteration or change are first submitted to the Director and his prior written approval obtained. |
12.—(1) A licensee of a fish processing establishment shall, on demand being made therefor by an officer appointed by the Director, provide such officer with information on the techniques or procedures used for the processing of fish in the fish processing establishment.| (2) The licensee shall, on demand being made therefor by an officer appointed by the Director, supply such officer with samples of any preservatives, dye-stuff and any other ingredient used in the processing of fish in the fish processing establishment, and the markings made on the fish or embossed on the tin cans in which the fish is contained, together with the meanings of such markings. |
| (3) The Director may give such directions as he thinks fit on the use of such preservatives, dye-stuff or other ingredient or markings. |
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13.—(1) An officer appointed by the Director may at any time enter upon or into a fish processing establishment and take or cause to be taken from the fish processing establishment samples of fish processed or to be processed therein, or any preservative, dye-stuff or any other ingredient used in the manufacture thereof for laboratory analysis or examination.| (2) Where such samples are taken pursuant to paragraph (1), 3 samples of the fish, preservative, dye-stuff or other ingredient of about the same quantity shall be collected, sealed, labelled and dated by the officer appointed by the Director who shall also sign his name on each sample; one sample shall be retained by the licensee of the fish establishment, and 2 samples shall be taken by the officer appointed by the Director. |
| (3) Where an officer appointed by the Director requires more samples of the fish, preservative, dye-stuff or other ingredient for laboratory analysis or examination, the licensee shall provide the officer with more samples, unless the officer is satisfied that more samples cannot be obtained. |
| (4) The Director may inform the licensee in writing of the results or findings of the analysis or examination. |
| (5) The results or findings of the analysis or examination shall not be used for advertising any fish processing establishment or fish processed therein. |
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| Results of analysis of samples |
14.—(1) Where the Director is of the opinion as a result of any analysis or examination of samples of any fish, preservative, dye-stuff or any other ingredient used in the manufacture thereof under rule 13 that the fish, preservative, dye-stuff or other ingredient is likely to cause illness or disease or is otherwise unfit for human consumption, he may direct the licensee of the fish processing establishment from which the samples were taken to destroy the fish, preservative, dye-stuff or other ingredient or to take such measures or perform and do such act and things as are, in his opinion, necessary to render the fish, preservative, dye-stuff or other ingredient fit for human consumption.| (2) No licensee of a fish processing establishment shall process fish or use preservative, dye-stuff or other ingredient that is likely to cause illness or disease or is otherwise unfit for human consumption. |
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| No employment of sick persons |
15.—(1) No licensee shall employ or permit a person suffering from tuberculosis, vesicular disease, typhoid fever, persistent dermal disease, sores or any other disease likely to contaminate any fish processed in a fish processing establishment or infect any worker employed therein to work in such fish processing establishment.| (2) Every licensee shall cause every worker employed in a fish processing establishment to be examined by a medical practitioner registered under the Medical Registration Act (Cap. 174) at least once a year. |
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| Inspection by an officer appointed by Director |
| 16. An officer appointed by the Director may at any time enter upon or into any fish processing establishment for the purpose of ascertaining whether any offence under the Act or these Rules has been or is being committed. |
| Certificate of fitness for human consumption |
| 17. The Director may, on an application being made therefor, issue a certificate of fitness for human consumption of any canned fish or manufactured fish product or any other certificate in respect of the processing of fish in a fish processing establishment in such form as the Director may determine, after the Director or a person authorised by him in that behalf has examined or analysed and inspected the processing of such fish or product and upon payment of the fees set out in the Schedule. |
| 18. The Director may, on an application being made therefor, issue a certificate of analysis of any fish, in such form as the Director may determine after the Director or a person authorised by him in that behalf has examined, analysed or carried out tests on the fish and upon payment of the fees set out in the Schedule. |
| Restricted use of factory |
| 19. No person shall use a fish processing establishment licensed under these Rules for any other purpose other than that specified in the licence without the written consent of the Director. |
| 20. Any person who contravenes any of the provisions of these Rules shall be guilty of an offence and shall be liable on conviction to a fine not exceeding $10,000 or to imprisonment for a term not exceeding one year or to both. |
| | | 1. | For a fish processing establishment licence — |
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| | | (a) | for a period of one year |
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| | | (b) | for a period of 3 years |
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| | | 2. | For a certificate of fitness for consumption of processed fish and fish products for export or any other certificate with respect to the processing of fish |
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| | $20 per certificate (in triplicate). |
| | 3. | For a certification of true copies |
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| | | | | (a) | Selection and collection of random representative samples of fish and fish products |
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| | | (b) | Bacteriological tests comprising total plate count, E coli or Coliform count, Staph aureus count, detection of Salmonella, Shigella and Vibrio cholera |
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| | | (c) | Enumeration of indicator micro-organisms |
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| | | | | (e) | Test for anaerobic bacteria |
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| | | (f) | Commercial sterility test |
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| | | (g) | General chemical and physical tests including analysis for crude fat, crude protein, nitrite, nitrate and any other items except those listed in paragraphs (h) to (x) |
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| | | | | | | | | | | | | | | (n) | Radioactive atomic fallouts |
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| | | (o) | Pesticide residue analysis |
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| | $100 per sample and an additional $70 for each pesticide detected other than dithiocarbamates as total CS2. |
| | (p) | Species identification of fish by isoelectric focusing electrophoresis |
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| | $200 per 10 samples or part thereof. |
| | (q) | Chemical Indicators for freshness/spoilage including Histamine and Indole (HPLC Method) |
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| | | (r) | Preservatives in food (HPLC Method) |
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| | | (s) | Ascorbic Acid Test (HPLC Method) |
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| | | (t) | Heavy Metals (AA Method) |
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| | | (u) | Testing of β-Agonist Residues by Enzyme Immuno-Assay (EIA) Screening |
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| | | (v) | Confirmatory Testing of β-Agonistic drug residue by using Gas Chromatography Mass Spectrometric Detector (GC-MSD) |
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| | | (w) | Screening Test of Anti-microbial Drug Residues by Enzyme Immuno-Assay |
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| | | (x) | Examination of Parasites in food samples |
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| | | 5. | Inspection of processed fish and fish products for export — |
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| | | | $25 per hour or part thereof (excluding transport charge). |
| | | $45 per hour or part thereof (excluding transport charge). |
| | | 55 cents per kilometre or part thereof.”. |
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[G.N. Nos. S 272/92; S 349/94] |
