Section 2
In these Regulations, unless the context otherwise requires —
of Fisheries (Fish Processing Establishments) Regulations, 2002
"certificate" means a health certificate issued under sub-regulation (4) of regulation 12;
"dry area" means any place other than a wet area;
"fish inspector" means an inspector authorised by the Director to make inspections under these Regulations;
"fish processing establishment" means any factory, plant, premises or place where fish and processed fish are stored, handled, processed, graded or packed, for commercial purposes;
"inspection" means any activity carried out by a fish inspector for the purpose of ascertaining whether the requirements of these Regulations are being complied with;
"licence" means a fish processing licence issued under regulation 5;
"processing" means —
(a)
cutting and all methods of manufacture and preservation;
(b)
shucking, gutting, scaling, tailing, cleaning, skinning, deboning, washing, depuration, salting, smoking, cooking, drying, canning, freezing, chilling, thawing, marinating, curing, preserving, mincing, fermenting, and includes any other preparation of fish and processed fish for human consumption;
13th. JUNE, 2002 527
"wet area" means any place within a fish processing establishment where fish is procured, processed, handled or stored;
"worker" means a person who works in a fish processing establishment and includes the owner thereof.
Licence required.