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Norwegian Quality Regulations Relating To DIRECTORATE OF FISHERIES NNOORRWWEEGGIIAANN QQUUAALLIITTYY RREEGGUULLAATTIIOONNSS RREELLAATTIINNGG TTOO FFIISSHH AANNDD FFIISSHHEERRYY PPRROODDUUCCTTSS April 1999 3 QUALITY REGULATIONS RELATING TO FISH AND FISHERY PRODUCTS Laid down by the Ministry of Fisheries 14 June 1996 pursuant to the Act of 28 May 1959 no. 12 relating to Quality Control of Fish and Fishery Products, and the Royal Decree of 8 April 1960 no. 9602. Cf Annex I of the EEA Agreement, Chapter 1, Part 1, item 1.1 no. 1 (Council Directive 89/662/EEC), no. 4 (Council Directive 90/675/EEC), item 1.2 no. 16 (Commission Decision 93/13/EEC), no. 17 (Commission Decision 93/14/EEC), part 6, item 6.1 no. 8 (Council Directive 91/493/EEC), no. 9 (Council Directive 92/48/EEC), no. 10 (Council Directive 91/492/EEC), item 6.2 no. 13 (Commission Decision 93/51/EEC). CONTENTS CHAPTER 1. GENERAL PROVISIONS...........................................................................................................8 SECTION 1-1. SCOPE ................................................................................................................................8 SECTION 1-2. DEFINITIONS......................................................................................................................8 SECTION 1-3. APPROVAL.......................................................................................................................10 SECTION 1-4. INSPECTION AND DECISION-MAKING AUTHORITIES.........................................................11 SECTION 1-5. DECISIONS BY THE INSPECTION AUTHORITIES ................................................................11 SECTION 1-6. APPEAL BODIES ...............................................................................................................11 SECTION 1-7. THE INSPECTION AUTHORITY’S RIGHTS AND DUTIES ......................................................12 SECTION 1-8. MEASURES.......................................................................................................................12 SECTION 1-9. OBLIGATIONS OF THE INDUSTRY/OPERATOR...................................................................13 SECTION 1-10. GENERAL REQUIREMENTS REGARDING FISH AND FISHERY PRODUCTS .........................13 SECTION 1-11. OWN-CHECKS BASED ON HAZARD ANALYSIS CRITICAL CONTROL POINT – HACCP ..14 SECTION 1-12. CERTIFICATES ISSUED BY THE DIRECTOR GENERAL OF FISHERIES AND THE QUALITY CONTROL SERVICE OF THE DIRECTORATE OF FISHERIES ............................................15 SECTION 1-13. IMPORT OF FISH AND FISHERY PRODUCTS .....................................................................15 CHAPTER 2. LIVE FISH ..................................................................................................................................17 SECTION 2-1. FISHING AND TOWING......................................................................................................17 SECTION 2-2. STORAGE IN SEINES OR SEA CAGES .................................................................................17 SECTION 2-3. TRANSPORT OF LIVE FISH IN WELL BOATS, TANKS OR CONTAINERS...............................17 SECTION 2-4. STORAGE OF LIVE FISH IN TUBS.......................................................................................17 CHAPTER 3. EQUIPMENT, HANDLING AND HYGIENE ON BOARD FISHING, TRANSPORT AND FREEZER VESSELS. ............................................................................................................18 SECTION 3-1. GENERAL PROVISIONS ....................................................................................................18 SECTION 3-2. EQUIPMENT FOR BLEEDING, RINSING AND DRAINAGE ....................................................18 SECTION 3-3. FISH HOLDS AND EQUIPMENT FOR STORING THE CATCH .................................................18 SECTION 3-4. WATER AND ICE ..............................................................................................................19 SECTION 3-5. TANKS/CONTAINERS FOR PRODUCTION WASTE...............................................................19 SECTION 3-6. HANDLING OF RAW MATERIALS FOR HUMAN CONSUMPTION..........................................20 Section 3-6.1. General Provisions...............................................................................20 Section 3-6.2. Loading.................................................................................................20 SECTION 3-6.3. BLEEDING.....................................................................................................................20 4 SECTION 3-6.4. GUTTING, CLEANING, RINSING AND HEADING..............................................................20 SECTION 3-6.5. CHILLING ON ICE OR IN CHILLED WATER......................................................................21 SECTION 3-6.6 FREEZING AND COLD STORAGE ON BOARD....................................................................21 SECTION 3-7. STORAGE AFTER LOADING AND DURING LANDING..........................................................21 SECTION 3-8. CLEANING AND HYGIENE ................................................................................................22 Section 3-8.1. Vessels and equipment .........................................................................22 Section 3-8.2. Personal hygiene..................................................................................22 CHAPTER 4. RAW MATERIALS DURING AND FOLLOWING UNLOADING.....................................23 SECTION 4-1. DELIVERY AND RESPONSIBILITIES ON RECEIPT OF FISH..................................................23 SECTION 4-2. UNLOADING.....................................................................................................................23 SECTION 4-3. CARRIAGE........................................................................................................................23 CHAPTER 5. QUALITY REQUIREMENTS REGARDING RAW MATERIALS FOR VARIOUS PURPOSES..............................................................................................................................24 SECTION 5-1. CHILLED, FRESH FISH AND FISHERY PRODUCTS ..............................................................24 SECTION 5-2. OTHER PURPOSES THAN STATED IN SECTIONS 5-1 AND 5-3 ............................................24 SECTION 5-3. STOCKFISH AND HEAVY SALTING OF FISH .......................................................................24 SECTION 5-4. IMPORTED, FROZEN RAW MATERIALS .............................................................................25 SECTION 5-5. RAW MATERIALS FOR PRODUCTION OF MEDICINAL COD LIVER OIL................................25 CHAPTER 6. GENERAL CONDITIONS FOR APPROVED ESTABLISHMENTS ..................................26 SECTION 6-1. PREMISES........................................................................................................................26 Section 6-1.1. Location...............................................................................................26 Section 6-1.2. External areas. Hard surface..............................................................26 Section 6-1.3. General provisions concerning premises............................................26 Section 6-1.4. Floors ..................................................................................................26 Section 6-1.5. Walls....................................................................................................27 Section 6-1.6. Roofs and ceilings ...............................................................................27 Section 6-1.7. Doors...................................................................................................27 Section 6-1.8. Windows ..............................................................................................27 SECTION 6-2. FITTINGS, EQUIPMENT, ETC............................................................................................27 Section 6-2.1. General Provisions..............................................................................27 Section 6-2.2. Chill storage, freezing and cold storage.............................................28 Section 6-2.3. Water supplies.....................................................................................28 Section 6-2.4. Ice........................................................................................................29 Section 6-2.5. Equipment for washing hands.............................................................29 Section 6-2.6. Equipment for washing up...................................................................29 Section 6-2.7. Equipment for cleaning .......................................................................29 Section 6-2.8. Ventilation ...........................................................................................30 Section 6-2.9. Lighting ...............................................................................................30 Section 6-2.10. Cloakrooms and toilets .....................................................................30 Section 6-2.11. Waste disposal facilities, waste containers, etc. ...............................30 Section 6-2.12. Drains, etc. ........................................................................................30 SECTION 6-3. OPERATIONAL CONDITIONS............................................................................................30 Section 6-3.1. General Provisions..............................................................................30
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