Fisheries (Seafood) Regulations, 2022 (S.I. No. 47 of 2022).

These Regulations lay down technical regulations for the purpose of ensuring the safety and quality of fish and fishery products intended for human consumption to be sold in or outside of Antigua and Barbuda; conformity with relevant international and regional standards to the extent necessary to protect human or animal life or health; prohibited activities without first making an application to and obtaining an approval or a licence from the Chief Fisheries Officer; prohibited fish and fishery products; rules for placing for sale, export and import of any fish or fishery products for human consumption; and the requirements for storing, handling, landing, and display for sale of fish and fishery products and sanitary and hygienic conditions.
Part V determines rules for slaughtering of aquaculture fish under appropriate conditions of hygiene and placing on the market and keeping of live fish. The fish processing establishments shall be managed based on the application of HACCP principles and shall assemble a multidisciplinary team to develop and establish the quality management programme. The management shall take measures in case of health risk in the fish processing establishment. Regulation 20 sets out the conditions relating to premises and equipment, including but not limited to: the location, design and construction of the fish processing establishments; and the design and construction of working areas where fish and fishery products are received, processed, prepared, stored, frozen, or packaged. Regulation 21 determines general hygiene standards. Regulation 22 provides for visual inspection of fish and fishery products during production and before they are released for human consumption. The conditions for fresh products, frozen products and thawing products are laid down in Part VI.
Part VII provides for sanitary conditions for storage, transport, packaging and marking of fish and fishery products. The Chief Fisheries Officer may establish inspection guides concerning checks on fishing vessels; inspections of fish processing establishments; and checks on the conditions of landing, fish markets, storage and transport. Regulation 32 prohibits unacceptable levels of contaminants in edible parts of fish and fishery products and Regulation 33 provides for the establishment of sampling plans and analysis for micro-biological criteria. Miscellaneous provisions under Part IX prohibit falsification of documents and determine penalties for the breach of the provisions of these Regulations.