Fish (Quality Control and Standards) Regulations, 2000 (L.N. No. 300 of 2000).

These Regulations, made under the Fisheries Act and 1970, regulate the control of production and placing on the market of fish and fish products (defined in regulation 2) and prescribe hygiene standards and rules for storage and other handling of fish products.
The 34 regulations are divide into 8 Parts: Preliminary provisions (I); Fish inspectors and fish laboratory technicians (II); Fish sanitary certificates (III); Approvals (IV); Quality and own checks (V); Placing on the market (VI); General conditions of hygiene (VII); General provisions (VIII).
The Director of Fisheries shall appoint inspectors for purpose of enforcing these Regulations (reg. 3). Regulation 4 defines the powers of inspectors appointed under regulation 3. No fish or fish products shall be placed on the market or exported without a fish sanitary certificate issued by a fish inspector in the form as set out in the Second Schedule to these Regulations (reg. 6). Fish processing vessels or premises require approval in accordance with regulation 8. Other regulations of Part IV concern approval of cold storages and ice plants, release of a certificate of transportation and the declaration of official fish landing stations. The Director shall issue guidelines for the preparation of a Quality Management Program to be drawn up by the management of fish processing establishments in accordance with principles of HACCP. Placing on the market of fish caught in a natural environment shall be subject to the conditions outlined in regulation 19. Other provisions of Part VI concern the control of importation and exportation of fish and fish products. Provisions of Part VII prescribe hygienic conditions for the various stages and methods of fish processing. The Director shall issue further guidelines for the implementation of these Regulations in accordance with regulation 34. (Completed by 7 Schedules)