Questions and Answers: Fish Inspection Regulations
1. What is the purpose of these regulations?
The Fish Inspection Regulations, under the authority of the Fish Inspection Act, regulate the product and process standards that contribute to the acceptable quality, safety and identity of fish and seafood products that are processed in federal establishments for interprovincial or export trade or that are imported into Canada.
2. What are the key elements of these regulations?
Part I – General: sets out general requirements for the importing, exporting, and processing and handling of fish products. This part also provides requirements for the issuance of a fish import or export licence, an inspection certificate or a permit, and for the registration of an establishment.
Part II – Labelling: sets out requirements for labelling of canned fish and containers of fish.
Part III – Code Markings: sets out requirements for the marking of containers that contain fish, fish products, or canned fish that have been packed at an establishment.
Parts IV to IX: set out requirements for the processing of canned fish, fresh or frozen fish, pickled, spiced and marinated fish, bloaters and bloater fillets, salted fish, and dried squid.
Schedules I to V: set out requirements for the construction, equipment and sanitation of an establishment, for vessels used for fish or transporting fish, as well as for the conveyances and equipment used for unloading, handling, holding and transporting fresh fish.
3. How do these regulations affect Canadian businesses?
These regulations provide standards for Canadian businesses for the marketing in import, export and interprovincial trade of fish products and their processing, while creating a language for trade.
4. When did these regulations come into force?
The Fish Inspection Regulations came into force on June 9, 1971.
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