The Food Safety (Fishery Products) Regulations 1992

Regulation 11

SCHEDULE 5 OBLIGATIONS OF PROPRIETOR (PROVIDED FOR BY ARTICLE 6 OF THE COUNCIL DIRECTIVE)

Each proprietor shall carry out checks based on the following principles:

• identification of points critical to ensuring safe and hygienic production in their establishment on the basis of the manufacturing processes used;

• establishment and implementation of methods for monitoring and checking such critical points;

• taking samples for analysis in a laboratory recognised by the food authority for the purpose of checking compliance with the standards for particular fishery products, where these have been established by these Regulations, and in deciding whether a laboratory is recognised, food authorities shall have regard to any advice issued by the Ministers concerning suitable performance assessment schemes;

• keeping a written record or a record registered in an indelible fashion of the preceding points which shall be made available to the food authority on request; the results of the different checks will, in particular, be kept by the proprietor for a period of at least two years form the date they were recorded.

If the results of the proprietor’s checks reveal a serious health risk or suggest one might exist, the food authority shall be immediately notified by the proprietor and such notification confirmed in writing within 48 hours. In the event of an immediate health risk, any necessary withdrawal, reprocessing, or destruction of products may take place under the supervision and control of the food authority where that authority considers it necessary.