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Food > Fish and Seafood > Product Inspection > Fish Products Inspection Manual

Fish Products Inspection Manual - Policies and Procedures

TABLE OF CONTENTS

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05/04/04

FOREWORD

BULLETINS

DEFINITIONS

Chapter 1	INTRODUCTION

Chapter 2	PRODUCT INSPECTION - GENERAL

Subject 1	Initial Inspection
Subject 2	Reinspection
Subject 3	Detention and Release
Subject 4	Seizure and Forfeiture
Subject 5	Compliance and Enforcement Strategy
Subject 6	Cost Recovery for Domestic Product Inspection/Certification
Subject 7	Permit Policy
Subject 8	Classification of Products Containing Meat and Fish

Chapter 3	INSPECTION OF IMPORTS

Subject 1	Imported Fish and Fish Products Inspection
Subject 2	Compliance Guide for Importers of Fish and Fish Products
Subject 3	Cost Recovery for Import Inspections
Subject 4	Regulatory Verification Program for Imports

Chapter 4	INSPECTION OF CANNED FISH *

Chapter 5	INSPECTION OF FRESH AND FROZEN FISH

Subject 1	Inspection of Live Crab and Lobster

Chapter 6	INSPECTION OF PICKLED, SPICED AND MARINATED FISH *

Chapter 7	INSPECTION OF BLOATERS AND BLOATER FILLETS *

Chapter 8	INSPECTION OF SALTED FISH *

Chapter 9	LABELLING/CODING REQUIREMENTS *

Chapter 10	EXPORT CERTIFICATION

Appendix A	Live Lobster Certification Protocol (LLCP)

Chapter 11	CONSUMER AND TRADE COMPLAINTS

Chapter 12	SAMPLING

Subject 1	Sampling for Container Integrity Evaluation for Visual and Internal Defects *
Subject 2	Package Integrity Evaluation

Chapter 13	PRODUCT STANDARDS WORKSHOPS

Subject 1	General
Subject 2	Training Workshops
Subject 3	Standards Development/Revision Workshops
Subject 4	Assessment Workshops

Chapter 14	NET CONTENT DETERMINATION

	* - To be issued at a later date.

ARCHIVE (replaced/updated material)
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