Fish (Quality Assurance) Rules, 2008 (S.I. No. 12 of 2008).

These Rules, made under section 35 of the Fish Act, provide for control of quality and hygiene of fish and fish products (“any product where fish is the primary component, not including the use of fish products as minor ingredients in other processed foods or feeds”). The Commissioner of Fisheries shall designate authorised officers under the Fish Act as fish inspectors for the purposes of these Rules. All persons and establishments handling or processing fish and fish products are responsible for ensuring the safety and quality of the product at all times. A person shall not place on the market or export out of Uganda a batch or consignment of fish or fish products without a fish sanitary certificate issued by a fish inspector in respect of the batch or consignment. The Rules set out conditions for the placing on the market of fish caught in its natural environment, but also concern quality of aquaculture products. Fish or fish product shall not be exported unless it is processed in an approved establishment and in accordance with these Rules.
The Rules also provide for, among other things: product traceability; approval and operation of official fish landing sites; approval of independent suppliers of ice to the fishing industry; licensing of vessels used for fishing; collection and transport of fish, HACCP and a Quality Management Programme based on Good Manufacturing Practice; action in case of health risk; quality of water used in the fish industry; residues in fish products. (27 rules completed by 8 Schedules)