Fish Hygiene Act (No. 330 of 1994).

The scope of the Act is to secure the quality of fish which is intended for use as food (sect. 1). The text of the Act consists of 53 sections which are divided into 9 Chapters: The scope of the Act and application sphere (1); Authorities (2); Food quality requirements for fisheries goods and for the processing and preparation of such goods (2); Requirements regarding premises and vessels and operations (4); Supervision (5); Appeal against decisions (6); Offences and penalties (7); Miscellaneous provisions (8); Entry into force and transistional provisions (9).
The term 'fisheries goods' used in the Act includes all salt and freshwater animals excluding mammals and frogs. Chapter 4 provides for the approval and registration of premises in which fisheries goods are processed, prepared, packed, or stored. Section 14 deals specifically with the equipment of fishing vessels for same purposes. As far as public health permits are concerned, Act 583/86 relative to infectious diseases shall apply, whereas the Public Health Act shall apply in matters of quality of water used in premises.