Section 9 in Export of Fresh, Frozen and Processed Fish and Fishery Products (Quality Control and Inspection and Monitoring) Rules, 1995
9.
The industry shall ensure that persons responsible for the establishment take all necessary measures so that at all stages of production if fish products the specifications are complied with and to that end the said persons must carry out their own checks based on the following requirements :9.1Identification of critical points in their establishment on the basis of the manufacturing process used.9.2Establishment and implementation for methods for monitoring and checking such critical points.9.3Taking samples for analysis in an approved laboratory by the recognised competent authority for the purpose of checking the cleaning and Gis-infection methods and for the purpose of checking compliance with the requirements in this notification.9.4Keeping a written record or record register in indelible fashion of the preceding points with a view to submitting them to the competent at authority. The results of the different checks and tests will in particular be kept for a period of at least 2 years.9.5Detailed rules for application of this clause have been given in Annexure-IX.9.6The establishment shall have competent and qualified technologist duly approved by the competent authority to conduct own checks and allied duties referred at Clause 9 above.9.6.1The person responsible for the establishment shall possess one of the qualifications and experience training as the case may be.(i)Graduate/Post Graduate in Fishery Science Fishery Management, Industrial Fisheries or Fish Processing.(ii)A. Graduate/ Post Graduate in Marine Biology. Fishery Biology, Microbiology, Chemistry, Zoology Biology, Biochemistry, Bioscience or Food Processing Technology; andB. One years experience in fish processing and quality Control or training for minimum 6 months duration in a Government recognised institute in Fish Processing and Quality Control.
