Fisheries (Fish Processing Establishments) Regulations, 2002 · s 2

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2.
In these Regulations, unless the context otherwise requires —
"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;

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s 2In these Regulations, unless the context otherwise requires —

"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;