T.C.
GIDA, TARIM ve HAYVANCILIK BAKANLIĞI
Gıda ve Kontrol Genel Müdürlüğü
FISHERY REGULATIONS
The Official Gazette: 10.03.1995-22223
Official Journal
Publication : he manufactured and semi-manufactured fishery products, marketing procedures and prohibitions, limitations, liabilities, precautions, quality control and safety inspection and proper management of stocks.
BASIS
Article 2- This regulation was based on Fishery Laws No. 1380 and dated 22 March 1971.
Definitions
Article 3- Definitions used in this regulation are as follows :
Law : Fishery Laws No. 1380
Ministry : Ministry of Agriculture and Rural Affairs (MARA)
Provincial Directorate and District Directorate : Provincial and District Organization of the Ministry of Agriculture and Rural Affairs.
Aquatic Products : Fish, sponges, molluscs, crustaceans, mammals, reptiles and aquatic plants which are produced in the seas, inland waters or ponds, dams, reservoirs, weirs and fish-farms and products made from these living things.
Producers of Aquatic Products : Captain, fishermen chief, fishermen and crew as real persons and juridical persons and partners or workers of them and fish farmers.
Production Areas : Water areas where aquatic products are cultivated and reproduced naturally or on which catching devices or an establishment can be set or used for fishing, reproduction, propagation and production.
Means of Production : Vessels, nets and all kinds of gear and materials, equipment, tools, baits and facilities used for catching, cultivating and producing aquatic products.
Gill Nets : That fishing gear in which fish are caught by their gills or caught when they entangle the nets or caught by striking the net having a close mesh size and retaining the fish in larger mesh nets by making a bag.
Seine Nets : Those fishing nets which catch fish by encircling them and retaining them inside.
Purse seines: The nets closed like a purse at the bottom to catch the fish.
Lampara nets: The surrounding nets not closed like a purse at the bottom,
Dragnets : Those fishing nets which are pulled by man power or mechanical power to drag the nets through the sea bottom and gathered on the land or on board.
Submerged Nets : Those fishing nets which are used as by settling the net in the water or to the bottom of the water in the production sites.
Castnets : Fishing nets are used by throwing on the fish schools and retaining the fish by covering with the net.
Trawl : Fishing nets pulled mechanically in connection with the vessel and dragged on the bottom, or in the water, or near the surface, and retaining the fish in the bag.
Mesh-size : Not counting the thickness of the net when it is wet, the average length of ten meshes selected randomly.
Fish Length : Length of the projection between two points, namely the extreme end of the mouth when it is closed, and the ending point of the longest beam of the caudal fin.
Sportive fishing : Fishing without commercial purpose, practised for sport as an amateur.
Waste : Matter in the state of solid, liquid or gas and their energies which harm the receiving water either directly or indirectly with its physical, chemical and biological properties, and change the natural composition and specifications of the medium.
Receiving water : Water sources where waste water are being discharged. These are lakes, dams, streams, rivers, underground water, shores, seas or other resources.
Waste water : These are waters polluted through domestic, industrial, agricultural or other processes.
Full Length: The maximum length as written in the document showing the vessel’s tonnage or in the sailing certificate, and if these are not available, means the maximum length written in the vessel’s document,
Seizure: The restraining as a temporary precaution of the right to exploit fisheries, use fishing gears and fishery products, and
Confiscation: The confiscation by the state of the fishing gears and fishery products without the consent of the owner of them.
CHAPTER - II
Licence
Liability and Procedures for Obtaining a Licence
Article 4- Real and juridical persons who will produce aquatic products must get licences both for themselves and for the vessels to be used in fishing. However, the crew can not exceed 20 % of those who are between 15 and 18 years old who are called assistant fishermen can work without having licences.
Real persons must apply to the highest Civil Administration of their place of residence, with a petition, and juridical persons must apply to the same authorities where their head-quarters or their branches are situated. The owners of the vessels and the ones who equip them must apply to the highest Civil Administration where their vessels are decked.
The petitions given to “District Governor” are sent to the Governorships. The Governorships send them to the Provincial Directorates of MARA for necessary investigation and approval of the related official departments. If the results are found to be positive, they are recorded in the “Licence Registration File” by the Provincial Directorate.
The licences are issued for a period of two years. Duration can be extended upon the application by certifying that he or she is dealing with fisheries and by presenting the quantity he caught.
The Ministry may stop giving licenses to maintain sustainable fishing and reduce the fishing pressure on the fish stocks.
The said certificates can be obtained from the fisheries cooperatives or cooperative unions to which they belong or form the nearest ones where they reside. In the case where there are no cooperatives or unions where they reside, they obtain the certificate from the District Office of MARA. They are extended upon the official endorsement of the Governorship.
The official endorsement of the fishermen’s licences can be made through fishery cooperatives or unions collectively.
The official endorsement must be endorsed within 60 days after the last day of the former official endorsement. This period is extended 30 days for those who prove their excuses.
The licences are considered to be cancelled if their official endorsement are not endorsed. The owners of the licences cancelled, can not request official endorsement for two years time. Licences lost can be renewed by posting this in the newspaper.
Licences for real persons and juridical persons and the fishing vessels are prepared according to the forms shown in the Annexes No. 1, 2 and No. 3.
Conditions of Getting Licences
Article 5- Real persons requesting a licence must fulfil the following conditions and submit the documents below :
- They must be Turkish citizens
- They must be 18 years old
- They must submit a medical certificate received from a government doctor.
- Residence certificate,
- Divers and those who hunt by diving must submit their certificates,
Licence numbers given to fishing vessels must be on the vessel as a licence plate to be seen easily. Shape and specifications of the plate is determined by MARA.
Juridical persons can not get a licence if all their partners are not Turkish citizens. However, Juridical persons found in accordance with “The Foreign Capital Law” can get licences if their project and their technical competence are approved by MARA.
No licence is given for the vessels fishing in the sea and do not possessing the specifications mentioned in Article 13 of the Regulation and not having a certificate showing that the vessel is fit for the sea.
Those who will catch fish in the forests or in the waters where there are irrigation facilities must get a official endorsement from the local Forestry Authorities or State Hydraulic Works.
CHAPTER - III
Sportive Fishing
Fishing Gear and Permissible Quantities
Article 6- Sportive fishing is conducted in areas and during periods in which fishing is allowed and can be practised by using the fishing gear such as; every type of fishing lines including long-line, cast nets weighing up to 5 kg and scoop-nets.
The usage of fishing gear other than those mentioned above is determined by the Provincial Directorate in accordance with the principles dictated by the Ministry. The principles of sport fishing to be carried out in the fishing areas leased, are also determined by the Ministry.
All kinds of sport fishing activities to be practised in the seas and inland waters are by permission of the Ministry.
Daily quantity of fish to be caught in sport fishing can not exceed the quantity given in Annex 4 of the Regulation.
CHAPTER - IV
Changes in the Production Areas
Article 7- It is compulsory to get the approval of the Ministry before filling, drying, changing the shape of production areas partially or completely or taking sand, rubble, stone or minerals from the production areas under general, supplementary and specially budgeted administrations and the state. For the construction of dam-lake, arc, fishing shelter, careening, shelter area, break water, dike, harbour , sea-port, pumping station, and artificial island and platforms, permission from the Ministry must be given before the approval of the other organizations.
The opinion of the ministry is determined by a commission consisting of a minimum of three technical officials who examine the conditions on the spot.
Measurements to be Taken in Dams, Artificial Lakes and Rivers
Article 8- It is obligatory to build necessary constructions such as, pass ways, lifts and fish curtains to provide the free passage of fish in the reservoirs, dam-lakes and dikes.
It is obligatory to install grids at the outlets of production areas such as; natural lakes, dam-lakes and rivers in taking water for irrigation and other purposes. It is prohibited to set any obstructions such as; nets, dikes and fences that may impede the passage or raising aquatic products without the permission of the Ministry.
CHAPTER - V
Usage of Explosives and Hazardous Substances and Under-Water Work
Explosives and Hazardous Substances
Article 9- The usage of substances such as : bombs, torpedo, dynamites, capsules, mines, carbide and similar substances which harm aquatic organisms in production areas, and anaesthetics, toxicants and unslaked lime are prohibited in catching aquatic products.
Fishing by using electric current, electroshock or air pressure is pending on permission by the Ministry.
Fishing done with lighting is determined by the Ministry.
Under - Water Activities
Article 10- For the protection of aquatic products, those who wish to do under-water work such as; taking out sunken ships, fossil or similar objects, or under-water drilling must apply to the Ministry by submitting in writing the methods they will apply, the tools and gears to be used, the characteristics of the place where they will perform the work, and a sketch of the area.
Regardless of its quantity and kind, the usage of any explosives is prohibited in taking out sunken objects. However, the Ministry may permit the usage of up to one kilogram of explosive in one area. The Ministry is also authorized to increase this quantity depending on the depth and locality.
It is prohibited to take out or float sunken ships, or use explosives and other under-water procedures at the Straits (Bosphorus and Dardanelles) and at their ports during the periods of April, May, June, July when the migratory fish pass to the Black Sea, and in September, October, November, December, January, and February when they migrate to the Mediterranean Sea.
CHAPTER - VI
Discharging Harmful Substances into the Waters
The Substances Prohibited to be Discharged into Water
Article 11- The substances harmful for aquatic organisms and the health of consumers or users, and fishing gears and equipment, are not permitted to be discharged into the fisheries’ production areas in the seas and inland waters or near them, or install any facility to discharge them. The substances prohibited are given in list 5 of the Regulation annex.
Water samples are taken before the point where discharge water mixes with the receiving water to determine the harmful effect of the waste water. The basis and methods of sampling, testing and analysis are determined by the Ministry.
The values of discharge water is given in the Annex 6 of this Regulation.
Water samples are taken within a circular area whose centre is the mixing point of wastes with receiving water and its radius is a maximum fifty meters, and if the receiving water is flowing, a sample is taken in the flow’s direction to determine the harmful effects of wastes to the receiving water. The basis and methods of sampling, testing and analysing are determined by the Ministry.
The Ministry has the authority to change the list of substances and their parameters in Annex 5 and 6.
The permission on application of pest control practices in the production areas or around them is up to the Ministry.
Treated Waste Waters
Article 12- If the values of waste water are decreased to the levels given in Annex 6 of this Regulation, they can be discharged to the inland waters and production areas in the seas or around them.
CHAPTER - VII
Fishing Gear, General Prohibitions, Limitations and Liabilities
Vessels
Article 13- Minimum qualifications and specifications of the vessels are given below :
A) Non-Motorized Vessels
It is for bidden to fishing by the vessels using gears except the followings; fishing line, set net, gill net, castnet, and dragnets such as trawl, manyat, small seine net, and a net thrown into the water from row boat and pulled in from the shore. However, they can be used as a supplementary vessel in purse-seining or in the weirs.
B) Motorized Vessels
a) The motorized vessels which are less than 12 m. in size are permitted to have all kinds of fishing gear including : crane, dragnets, shrimp trawl and fish spear. These vessels are also used as supplementary vessels in purse-seining and in weirs.
b) The motorized vessels which are from 12 m. to 22 m. (including 12 m.) in size may have all kinds of fishing gear mentioned in the previous paragraph, and purse seine, trawl and similar gears.
c) Vessels having a length of 22 meters or longer must have a flare gun and cartridges, a wireless radio, radar, a waste water tank, and isothermal and frigorific storage. However, this is not applied for vessels which were licensed before this Regulation have come into force. These vessels may also contain the fishing gear existed in the previous category.
Nets
Article 14- Minimum qualifications and specifications of the nets used in fishing are given below :
A) Bottom Trawl
The mesh size of the bottom trawl net and its case must not be smaller than 18 mm. as defined in the Article 2 of the Law, and can be used in Territorial waters where fishing is not prohibited.
Prohibitions, limitations and liabilities in terms of area, time and distance, as well as minimum qualities and specifications related to fishing with bottom trawling, are put into effect by a general letter of authorization to be issued and announced by the Ministry.
B) Mid-water Trawl
It is prohibited to use a mid-water trawl as a bottom trawl and to take bottom feeding fish in a mid-water trawl vessel, or to use them for transport.
C) Combined Trawl
The application of combined trawl defined in Article 2 of this law, is carried out according to the provisions of paragraph (A) of this article.
D) Shrimp Trawler
The basis of shrimp trawling to be applied in territorial waters, minimum qualifications, prohibitions, limitations and liabilities are determined by a general letter of authorization to be issued and announced by the Ministry.
E)Other Nets
Usage of other nets, such as gill nets, set nets, seine nets, dragnets, submerged nets and castnets and the basis of their application or prohibitions, limitations and liabilities, as well as minimum qualifications and specifications, are determined in by a general letter of authorization to be issued and announced by the Ministry.
It is prohibited to practise encircling with rope, which is a method of fishing by pull dragging.
Mesh size in dragging nets such as manyat, trawl and small seine net, except those used in fishing anchovy, picarel, silverside, sardine, papalina (a local fish species), and sprat, can not be less than 18 mm.
In submerged net and trata (local fishing method) fishing, it is prohibited to use more than one vessel or more than 5 ropes in the Aegean Sea. The mesh size used in Katakula (local name given for a part of submerged net) of the submerged net can not be less than 16 mm.
As determined by the provincial directorates, fishing in valli areas with dragnets as a submerged net or other local nets are not permitted. The usage of gill nets, in such a way as to form an obstacle, is prohibited.
It is prohibited to set up submerged nets in such a way as to form an obstacle to navigation, and in the case of using driven stakes, it shouldn’t be allowed to leave the stakes on the bottom in an assembled form after fishing.
It is prohibited to catch fish by encircling or enclosing them in an area close to shore, by catching them using seine nets by hand.
Other Production Means
Article 15- The use of all kinds of lines is allowable. Fish bait must not be made of substance which will harm the health of aquatic organisms and hinder their reproduction.
Fishing with illumination is practised over the water surface, provided there are security precautions.
It is obligatory to use signal flags during the day and fluorescent signal flags or similar pennants during the night in order to indicate that there is a production area in the sea or fresh water.
A circular shall be issued to determine the procedures and principles for fishing activities or methods that will be subject to a special permission.
General Prohibitions, Limitations and Obligations
Article 16- General prohibitions, limitations and liabilities in regulating fisheries are given below :
It is prohibited to sell, transport and process the aquatic products caught during the closed fishing season. The quantity of aquatic products caught and brought into storage and processing before the beginning of the closed season have to be reported within at least 24 hours to the provincial directorate where the establishment is situated.
The above mentioned aquatic products which are examined by the provincial directorates can not be used, sold, transported or exported without the permission of the directorate. A circular shall be issued to show which fish species from a fishery, whose stock assessment has been made, will be given an extension of time for processing, selling or transportation of the same, what will be the period of such time extension, and what will be the formalities to be completed for that purpose.
For sea products which are obtained in season and in permissible zones, in order to be transported to forbidden zones, a place of origin document is to be received from either the province where the catch is made or from the borough, and when requested, be shown to the proper authorities. A circular shall be issued to identify the fish species that will be subject to a mandatory certificate of origin for either general or local purposes, and the application areas.
Having received the place of origin certificate, permission must also be obtained from the province’s directorate where sales will be made in order for sea products to be sold in forbidden zones.
For the exportation of sea products which is on stock before the off season, it is necessary to receive permission to export from the province directorate which overlooks the stock.
No fishing gear is allowed to be kept in the vessel during the closed fishing season. This provision is not valid for the vessels which had got permission from the provincial directorates to pass through the closed areas during off season.
Those who wish to start a scientific or technical study, or a fishing operation with bottom trawling or electroshock, or fishing with electricity, or practise such methods as these, must get permission beforehand.
Those who wish to start a scientific and technical study or research for production or improvement of production in the production areas owned by the State Hydraulic Works and Treasury under the rule of the state, have to get permission from the Ministry for the protection of aquatic products.
For the purpose of controlling aquatic production in the country, it is obligatory to get permission from the Ministry to catch, collect, sell, transport or process the products and their breeders, eggs, larvae and fingerlings.
Construction of any reservoir or pond in order to stock aquatic products for commercial purposes is pending upon permission from the Ministry.
Commercial fishing is prohibited in production areas where the leasing procedures are not yet completed or no tender is opened.
Even if the aquaculture projects are approved, the stocking of fingerlings in the area is prohibited until the leasing process is completed.
In order to regulate fishing in the country, concerning national health, the country’s economy, navigation, water pollution, production areas, seasons, production means, fishing methods, species, weight and lengths, the necessary prohibitions, limitations and liabilities are determined and announced in the form of a letter of authorization by Official Journal of the Ministry.
Special Prohibitions, Limitations and Obligations
Article 17- The mouths of lagoons and vallis must be held open for a period determined by the Ministry to let mullets pass into the sea for spawning, and to allow for feeding on the fresh water side.
Ten percent of the female mullet spawners which enter into weirs and lagoons must be released into the sea side under the supervision of the officials from the provincial directorates.
It is prohibited to taking sand and gravel from areas determined as spawning grounds for sea turtles.
It is prohibited to catch aquatic products by diving, except sponge diving, in the areas where their co-ordinates are determined by the Ministry of Culture. These are announced in the Official Journal.
In catching stripped venus and sea snail with algarna (a kind of dragnets) and other dragging nets, no more than one from each of the gears are let to be present in the vessel or be used.
No fishing is allowed in the areas where the river water mixes with sea water. This area is a semi-circular one on the side of the sea whose centre is the point and its radius is 500 meters.
It is prohibited to catch crustacea and molluscs in waste water and within the radius of 500 meters where waste water flows into the mouth at the main body of water.
Commercial fishing by diving with the aid of a mask or other devices, and using under water rifles and spears is prohibited.
Fishing in the International Waters
Article 18- Specifications such as; species, length and weight or catchable amounts and period of fishing in exclusive economic zones, the minimum qualities and conditions of gears, basis and principles of using them, and other conditions are determined by the Ministry.
It is obligatory to get permission from MARA for vessels if they are going to pass through the prohibited areas during the closed fishing season. This is done taking the measures mentioned in other laws.
Accidental-Catches
Article 19- The following procedures are applied for aquatic products caught accidentally :
- Live ones are returned to the water.
- Dead ones are examined at the nearest Ministerial Organization or at the Provincial Control Laboratories.
After examination, if they are found to be edible or can be used for the industry, they are sold by the regional authorities of the Ministry. The amount of money collected is deposited in the cash register of the financial organization. Selling procedures are determined by the Ministry.
The quantity which can not be sold at the estimated price, are granted to social aid organizations.
The sea products which are found to be unconsumable or which can not be donated are destroyed after being documented.
Article 20- Changes made in the letter of authorization came into force on the date it was published.
CHAPTER VIII
Fishery Product Hygiene
Quarantine:
Article 21- The Ministry takes quarantine measures whenever it is necessary against fishery product diseases and harmful substances. The production and propagation areas are controlled and stored. The procedures for entering into and exiting from the areas under the quarantine, and the measures that will be taken, are announced by the Provincial Directorate through local publications. When the reasons that necessitate the quarantine are disappear, this should be announced.
It is prohibited to take out fishing gear, fish bait and similar items from the area subject to quarantine and to sell fishery products such as; spawners, fries fingerlings and eggs.
As a result of the inspections carried out by the provincial directorate or county directorates, the fishery products are exterminated if they are determined to be harmful for human health and detrimental to marine life. For this process, no fee is paid to the authorities concerned.
Import and Export of Fishery Products
Article 22- The fishery products can not be imported or exported through ports other than those determined by the Ministry, and which are announced in the Official Gazette by approval of the departments related to customs.
For the import of marine products, the presentation of a certificate of hygiene and place of origin that are prepared by the official institution’s selling country should be presented to prove that they are free from contagious diseases and healthy. In the case of breeding stock exportation, it is necessary to get a certificate approved by the Turkish Republic Embassy in that country.
In the case of fishery product exportation, the certificate of hygiene and place of origin are arranged by the Ministry.
Certificate of Breeding
Article 23- The private and public institutions that produce and market breeding stock should get health certificates for breeding from the Ministry.
These institutions are inspected at least twice a year for health and hygienic reasons. The sale of breeding stock can be permitted by the establishments which are approved to be hygienically safe.
Protecting and Treating Materials
Article 24- Procedures and standards related to the production, utilisation, sale transportation, storage and import of all kind of medical, biological and chemical materials that are to be used for the hygiene of fishery products shall be determined by the Ministry.
CHAPTER IX
Technical and Hygienic Conditions of Fishery Products Processing Establishment and Characteristics of the Fishery Products That will be Consumed and Processed.
Operation Licence of the Establishment
Article 25- The real and legal persons who have established a fishery should be responsible for applying to the Ministry to get an operation licence before beginning the operation. The operation licence is given to the facilities that are deemed as suitable. In addition, if those involved request a Hygiene Control Number, it will be given upon additional controls.
General Hygiene Conditions of the Facilities
Article 26- The minimum hygienic conditions required marine product processing facilities are explained below.
The facility should have processing and usage areas with an adequate size in conformity with its capacity. These sections should be constructed in a manner that eliminates the contamination of the product, and which clearly separates the production and waste areas from one another.
The establishment should have a non-absorbing impermeable floor which is easily cleaned with disinfectants. The floor must allow for the discharging and removal of waste water.
Walls and ceiling should be constructed of materials that can easily be cleaned, should not absorb water and be strong, and they should be kept clean and well-cared in order to prevent the contamination of the products. Doors must be constructed of materials that can be easily cleaned and strong.
It should have a good air conditioning and effective steam evacuation system, and lighting wherever needed.
Feeding ponds must have clean, non-toxic, and adequate water for living conditions. This condition should exist in the facilities where the marine products are kept alive.
All equipment, tools, workbenches, containers and conveyors which are used in the establishment must be resistant to corrosion, and easily cleaned and disinfected. They must not be used outside of their intended purposes. But they can also be used in the processing of other food products by getting permission from the Ministry.
An adequate number of storage tanks which are resistant to corrosion and leakage should be placed in the facility for storage of waste materials, and for transportation of such materials to the related place at the end of the working day. It is absolutely necessary to have a special system providing clean water or clean pressurized sea water in the facility. Nevertheless the utilization of non-drinkable water may be permitted for the purpose of producing steam, extinguishing fires or cooling a refrigeration system. Let this not be confused with the system mentioned above. The pipe gear of non-drinkable water should be different from the sea water pipe gear purified with clean water.
The establishment should possess a proper system for the removal of waste water, and a protection apparatus against animals such as insects, rodents, and be provided a sufficient number of toilets, wash tubs and dressing rooms which are not to open directly into the processing units. They should have washable walls, and floor washing basins should be equipped with the necessary materials and apparatus for the cleaning and disinfection of hands.
Detergents, disinfectants and other similar materials should not have a negative effect on the products, equipment and tools.
Personnel should work by wearing clean working clothes and conform to hygiene conditions.
The health of personnel who are directly engaged in the processing activities should be determined by a medical report periodically.
A responsible technical staff member with high education on the subject of food processing should be employed in a facility with the capacity of 500 kg/day and above.
Technical Requirements Related to the Processing of Fresh Marine Products
Article 27- The minimal technical requirements needed in marine product processing facilities regarding the processing of fresh marine products are explained below.
Fresh marine products must not be subjected to freezing or other related processes. They must be prepared naturally, or in sliced form, and must be packaged under vacuum or a modified atmospheric condition.
On arrival at the facility, chilled fishery products should be stored in the isothermic chilled storage of the facility with ice, unless they are to be transferred or processed immediately. The application of ice should be repeated whenever it is needed. Ice produced from clean drinking water or from clean sea water with or without salt, should be made under hygienic conditions and kept in clean and well-cared containers.
Cutting and cleaning should be carried out under hygienic conditions. Products should be washed immediately after these processes by using drinking or clean sea water.
Slicing and filleting operations should be done in a place other than the one where cutting and cleaning procedures are carried out. Slices and fillets should be prepared within an appropriate time and should be chilled immediately.
The internal organs and parts that have no use must be kept in a different place other than the products prepared for human consumption.
Containers that are used for the conservation and distribution of fresh sea food products should be designed to prevent the products from contamination and provide for the discharge of melted ice.
Waste should be stored in impermeable, closed containers which can be easily cleaned and disinfected in the case that there isn’t a draining system. The waste materials must not be accumulated and the waste containers should be emptied into special tanks or closed in places in an orderly fushion at the end of the work day. The vessels, containers and places in contact with waste materials should be well cleaned after each usage and disinfected whenever needed.
Technical Requirements Related to Frozen Fishery Products
Article 28- The minimum technical requirements needed in marine products processing facilities regarding the processing of frozen marine products are explained below.
It is required to prepare frozen products, whether they are processed or not, by freezing them in a place having a temperature of at least - 180C.
The refrigeration efficiency of the facilities should rapidly decrease the temperature of the product to the determined level and keep it at this temperature.
An easy read thermometer should be placed in storage places, and temperature records should be controlled during the period of maintaining them.
The ice of the sea food marine products must be melted in accordance with hygienic conditions, and melted ice water should be dumped. During melting, the temperature of the products must not show a sharp increase. The products whose ice has melted should be prepared or processed rapidly.
Technical Requirements Related to Processed Sea Food Products
Article 29- The technical requirements needed for marine product processing facilities relating to the processing of marine products are explained below.
A)Canning
Canned products should be processed in an environment which is hermetically sealed in order to annihilate or deactivate micro-organisms.
Fresh drinking water should be used in the processing of canned fishery products. The thermal process should be done adequately by taking into consideration the heating time, temperature, size of the containers and similar criteria, and should be applied in order to exterminate pathogenic organisms.
The producer should control the process to see whether or not the products are subjected to the proper thermal processes or not.
An incubation test should be undertaken at 37 0C for 10 days, and at 35 0C for 10 days or on other equivalent combination.
The microbiological and toxicological examination of the products in the containers should be undertaken either in the facility’s laboratory or in the appropriate laboratories of the Ministry, and the results should be recorded.
Daily quality control should be done by regularly taking samples during defined periods and from the product series produced.
b)Smoking the Products
Smoking should be performed in a special place where an air conditioning system exists to prevent the diffusion of mist and heat to the other sectors of the facility.
The substances that provide smoke for the smoking of the fish should be stored in a separate place in such a way as to not contaminate the products.
It is prohibited to use painted, varnished woods covered with preservatives in the smoking of the fishery’s products.
Following smoking, the processed products should be cooled rapidly to the desired temperature before packaging for conserving them as canned products.
c)Brine Salting
The area where salting and brine salting is performed must be at a reasonable distance from other parts of the facility.
The salt that will be used for the salting of the fishery products should be clean and also kept in a clean environment. The salt should only be used only once.
The containers used for the salting should be designed so as to prevent the contamination of the product during the salting process.
Salting containers and the production area should be cleaned before the process.
Characteristics of the Sea Food Products That are to be Processed and Consumed
Article 30- The fishery products that are to be supplied for consumption and taken as raw material to the facility should not loose their normal nutritional value, should possess their original colour, appearance and smell; scales should be intact with the skin, the flash should be firm and not soggy, the gills should be bright red, eyes must look alive, no bacterial mucous should be observed on the skin, and the skin should be moist and bright.
The fishery products which do not meet these criteria should not be processed and consumed.
Fresh and processed fishery products should be examined to determine if there are visible parasites.
It is prohibited to send the fresh and processed fishery products with parasites to the market for human consumption.
The Characteristics of Food Goods and Industrial Products
Article 31- It is obligatory to produce food goods and industrial products produced from fishery products according to the provisions of this Regulation and the rules and principles of Turkish standards which are defined on the compulsory application.
The products produced from sea food products should have their original colour, appearance, smell and taste; they should not contain extraneous material and raw material or auxiliary and additive materials used in production. Products should be in conformity with the provisions of this Regulation and relevant standards.
Live, fresh or processed fishery products that are supplied to the market for human consumption should comply with the chemical, microbiological, and toxicological criteria presented in Annex 7, Annex 8 and Annex 9 in terms of quality and hygiene.
Packaging, Labelling and Transportation
Article 32- Packaging should be done under the hygienic conditions that prevent the contamination of these products. Packaging materials should not spoil the organoleptic characteristics of the sea food products and should not contain any material that would be harmful to human health, and that may transfer to the products. In addition, the packaging material should be strong enough to protect the products.
Packaging materials can not be used more than once. However, special water-proof and air-tight packages, and containers that can be used after cleaning and disinfecting and that have been made with anti decay materials are not including in this provision.
Packaging materials that are not used should be stored in a closed area.
When fishery products are supplied to the market, they should comply to the packaging rules present in the related standards. A label indicating the name of the producing company, registered trademark (if there is one), address, name, kind of fish, quality, class of the product, date and serial number of the production, expiration date, net weight, and auxiliary and additive materials should be provided.
Products should be stored in rooms having an adequate temperature and relative humidity, and unless there is packaging to ensure enough protection, they shouldn’t be stored and transported together with other products which may effect the hygienic conditions or contaminate these products.
Vehicles used for the transportation of fresh or processed fishery products should be equipped in a manner that the desired temperature should be maintained during the period of transportation.
The inside surface of the vehicle should be flat and easily cleanable. It shouldn’t be used in the transportation of other products together with fishery products at the same time.
In the transportation and storage of sea food products, related standards should be obeyed.
CHAPTER X
Control
Article 33- The Ministry is responsible for the inspection and control of producers, fishermen, salesman, merchants, the facilities owned by importers and exporters, fish-markets, auctioneers, accessing facilities and the products, fish production areas, fishing ports and shelters, fishing gear and equipment and take the necessary action according to the law.
Ministry staff authorized to confiscate products in the event of illegal activities which fall into the context of Fishery Law No. 1380 and the updating Law No. 3288, and are also authorized to confiscate the fishing gear and equipment used in illegal actions and submit them to the juristical authorities.
For these staff commissioned with this aim, identity cards that are indicated in Annex-10 of this Regulation are prepared.
CHAPTER XI
Execution of Administrative Fines and the Sanctions
Public Administrators
Article 34- The highest public administrator in the related place shall levy the administrative fines as stated in article 36 of the Law. The public administrators may transfer their right to levy an administrative fine to the persons as shown in article 33 of the Law, provided, however, that such transfer is announced beforehand.
Command of Coast Guard - Boat Commanders
Article 35- The Boat Commanders in the Command of Coast Guard are entitled to levy an administrative fine in the Turkish territorial waters, in the seas within the exclusive economic zones, in the Bosphorus and Dardanelles, and in the ports and gulfs.
Inspection Teams
Article 36- Those authorised in accordance with articles 34 and 35 of this Regulation control and determine if there are any breaches of the Law, through a control team who will consist of minimum two persons selected among those shown in article 33 of the Law.
Offence Evidence
Article 37- For determining any breaches of the Law, cameras, video cameras and other technical means can be used to evidence offence, if possible.
Where sampling is required for offence evidence, the samples shall duly be taken, labelled and sealed to be sent to the laboratory of the concerned Ministry in the shortest time possible. The analysis reports shall serve as evidence.
In case the formalities relating to the evidencing of the offence cannot be completed due to the physical constraints preventing the use of cameras, video cameras or other technical means, or sampling, or since the offenders left the event scene, a statement serving the purpose shall be sufficient for offence evidence.
Amount of fine
Article 38- The administrative fines stated in the Law shall be paid as follows: two fold of the amount stated, by the fishing vessels having a full length from 12 m (inclusive) and to 22 m; and three fold of the amount stated, by the fishing vessels having a full length of 22 m and over.
15
Moreover, in the event of the repetition of the offences specified in the Law, two fold of the amount stated shall be paid as an administrative fine.
Repetition of offence means the offence, for which an administrative fine was levied, committed for the second time within two years from the date of the first determination for that offence.
Documents required for levying an administrative fine
Article 39- The documents required for levying an administrative fine are:
a) Administrative Fine Payment Receipt (Annex 10): It is issued by the concerned Ministry and the Provincial Directorates in 4 copies in serial numbers.
The institutions entitled to levy administrative fines, as authorised by the highest public administrator in the related place, shall collect such fines by means of “Administrative Fine Payment Receipts”, which they will obtain from the Provincial Directorate, and the Boat Commands of the Command of Coast Guard, by means of “Administrative Fine Payment Receipts”, which will be provided by the Ministry to the Command of Coast Guard.
b) Statement and Notification (Annex 11): These are issued by the inspection agencies or made at the time of the inspection to include such information.
Separate statements and notices in separate forms and contents may be issued for places of first sale and retail markets of the fisheries products, for fish farms, for factories, for production facilities, for processing facilities, and for sand pits and quarries.
c) Seizure (Confiscation) Statement (Annex 12): It is issued by the inspection agencies or made at the time of the inspection to include such information.
Levying a fine and the other transactions
Article 40- Where the inspection teams find out an offence, an “Administrative Fine Payment Receipt (Annex 10)”, and where an offence, upon which an administrative fine is levied, requires the seizure of fisheries products or fishing gears subject to the fine, a “Seizure (Confiscation) Statement (Annex 12)” shall be issued, with a copy to the payer, as an attachment to the “Statement and Notification (Annex 11)” that will be made.
For purposes of payment, a copy of the Administrative Fine Payment Receipt shall be sent to the tax office, and in places where there is no tax office, to the revenue department. Should the payer be the holder of a fishery licence, a copy of the cited Receipt shall be sent to the provincial directorate issuing the licence.
In the event of default in payment of the administrative fines, such fines shall be collected in accordance with the provisions of the Law No. 6183 concerning the Collection of Public Debts.
Suspension and Cancellation of Licences
Article 41- The licence of the vessels and the real persons engaged in fishing in breach of the first sub-paragraph of paragraphs (a) and (b) of article 23 and paragraph (b) of article 24 of the Law shall be suspended for a period of one month in case of such offence committed for the first time, and for a period of three months, in case of such offence committed for the second time, and in the event of the repetition of the offence, the licence shall be cancelled. Repetition of offence means the offence, for which an administrative fine was levied, committed for the second time within two years from the date of the first determination.
A licence suspended as described above must be delivered to the issuing provincial directorate within six months from the date of the determination. In the event of the failure to deliver the licence within the specified period, the suspension of the licence shall be made at the time of an application made to the provincial directorate for visa or for any other reasons.
16
The issuing provincial directorate shall perform the cancellation of the licences, and inform the concerned parties in respect thereof.”
CHAPTER XII
Final Provisions
Interim Article 1- The fishery products processing facilities that have been established before Law No. 3288 came into effect should obey the provisions of this Regulation within 1 year of the publication date of this Regulation.
Abolished Provisions
Article 42- Provisions of the by-laws which were turned into the Regulation of Article 1 of the Annex of law No. 1380 have been expired.
Validity
Article 43- This Regulation comes into force on its publication date.
Execution
Article 44- The Minister of Agriculture and Rural Affairs carries out the provisions of this Regulation.
Annex 1-
Republic of Turkey
Ministry of Agriculture and Rural Affairs
PHOTO
FISHING LICENCE FOR REAL PERSONS
1-INFORMATION ABOUT THE LICENSEE
A-Surname:
B-Name:
C-Date of Birth :
D-Place of Birth:
E-Home Address:
2-INFORMATION ABOUT THE LICENCE
A-Number of the licence:
B-Date of Issue:
C-Place of Issue:
D-Termination Date:
3-FISHING ACTIVITIES TO BE APPLIED BY THE LICENSEE
A-
B-
C-
D-
E-
4-IF THE LICENSEE IS A DIVER OR SKIN-DIVER
A-Date of the Licence:
B-Number of the licence:
5-IF THE LICENSEE IS EITHER AN OWNER OF A FISHING VESSEL OR THE ONE WHO EQUIPS A VESSEL.
A-Date of the licence:
B-Number of the licence:
C-Place of Issue:
This licence has been given for a two years period in conformity with Fishery Law No. 1380 and the Provisions of Regulation belonging to the law.
Provincial Directorate of ..... Governorship of ...
.... / .... / 19 ...... / .... / 19 ..
Its duration was extended for 2 (two) years
Provincial Directorate of ..... Governorship of ...
.... / .... / 19 ...... / .... / 19 ..
Its duration was extended for 2 (two) years
Provincial Directorate of ..... Governorship of ...
.... / .... / 19 ...... / .... / 19 ..
EXPLANATION
1.It is obligatory to show the licence to the authorities when requested.
2.This licence can not be used by another person other than the owner.
3.The licence is not valid if there is any erasing or scratching out on it, or worn out or torn in the way that it can not be read, or if its duration is not extended at the end of the period.
4.This licence is valid everywhere in Turkey.
Annex – 2
Republic of Turkey
Ministry of Agriculture and Rural Affairs
Fishing Licence for Legal Persons
1-Information about the Legal Person
A-Title:
B-Address:
C-Establishment Date:
D-Trade Register Number:
E-Name and Surname of the Authorized Representative:
2-Information About the Licence
A-Number:
B-Date of Issue:
C-Place of Issue:
D-Termination Date:
3-FISHING ACTIVITIES TO BE APPLIED BY THE LICENSEE
A-
B-
C-
D-
E-
4-IF THE LICENSEE IS EITHER AN OWNER OF A FISHING VESSEL OR THE ONE WHO EQUIPS A VESSEL
A-Date of the licence:
B-Number of the licence:
C-Place of Issue:
This licence has been given for a two years period in conformity with Fishery Law No. 1380 and the Provisions of the Regulation belonging to the law.
Provincial Directorate of ..... Governorship of ...
.... / .... / 19 ...... / .... / 19 ..
Its duration was extended for 2 (two) years
Provincial Directorate of ..... Governorship of ...
.... / .... / 19 ...... / .... / 19 ..
Its duration was extended for 2 (two) years
Provincial Directorate of ..... Governorship of ...
.... / .... / 19 ....... / .... / 19 ..
EXPLANATION
1.It is obligatory to show the licence to the authorities when requested.
2.This licence can not be used by another person other than the owner.
3.The licence is not valid if there is any erasing and scratching out on it, or worn out or torn in the way that it can not be read, or if its duration is not extended at the end of the period.
4.This licence is valid everywhere in Turkey.
Annex- 3
Republic of Turkey
Ministry of Agriculture and Rural Affairs
Licence For A Fishing Vessel
1-NAME AND SURNAME OF THE OWNER OF THE VESSEL:
2-NAME AND SURNAME OF THE ONE WHO EQUIPS THE VESSEL:
3-SPECIFICATIONS OF THE VESSEL:
A-Type:
B-Name:
C-Port:
D-Tonnage, gross, net:
E-Length (m):
F-Width (m):
G-Height (m):
H-Winch Capacity (tons) (m):
I-Number of Seamen:
4-SPECIFICATIONS OF THE MOTOR
A-Type:
B-Mark:
C-Model:
D-Number:
E-Horse Power:
F-Date of the Customs exemption (if any):
5-DECK EQUIPMENT
A-Compass:
B-Wireless:
C-Fish finder:
D-Radar:
E-Others:
6-TYPE OF VESSEL
A-
B-
C-
D-
7-INFORMATION ABOUT THE LICENCE
A-Licence Number:
B-Date of Issue:
C-Place of Issue:
D-Termination Date:
8-INFORMATION ABOUT THE CERTIFICATE OF SUITABILITY FOR SEA
Date and Number:
Place of Issue:
9-FISHING METHODS TO BE APPLIED
A-
B-
C-
This licence has been given for a two years in accordance with Fishery Law No. 1380 and the Provisions of the Regulation belonging to the law.
Provincial Directorate of ..... Governorship of ...
.... / .... / 19 ...... / .... / 19 ..
Its duration was extended for 2 (two) years
Provincial Directorate of ..... Governorship of ...
.... / .... / 19 ...... / .... / 19 ..
Its duration was extended for 2 (two) years
Provincial Directorate of ..... Governorship of ...
.... / .... / 19 ...... / .... / 19 ..
EXPLANATION
1.It is obligatory to show the licence to the authorities when requested.
2.This licence can not be used by another person other than the owner.
3.The licence is not valid if there is erasing or scratching out on it, or worn out and torn in the way that it can not be read, or if its duration is not extended at the end of the period.
4.This licence is valid everywhere in Turkey.
Annex- 4
QUANTITY OF FISH TO BE CAUGHT PER HEAD
IN SPORT FISHING
| Aquatic Speciess | Information on species to be caught | |||||||||||||
| Minimum Length (cm) | Quantity | Weight (in Kg) | ||||||||||||
| Trout | (Salmo trutta spp.) | 25 | 5 | - | ||||||||||
| Sea Trout | (Salmo trutta labrax) | 50 | 2 | - | ||||||||||
| Carp | (Cyripnus carpio) | 30 | 5 | - | ||||||||||
| Pike-Perch | (Lucioperca lucioperca) | 35 | 5 | - | ||||||||||
| Pike | (Esox lucius) | 40 | 5 | - | ||||||||||
| Wels | (Silurus glanis) | 70 | 2 | - | ||||||||||
| Eel | (Anguilla anguilla) | 70 | 2 | - | ||||||||||
| Other Inland Water Fish : | ||||||||||||||
| max. 30 | 2 | - | ||||||||||||
| max. 38 | 5 | - | ||||||||||||
| Sea Bream | (Sparus aurata) | 20 | - | 3 | ||||||||||
| Turbot | (Scophthalmus sp.) | 36 | 2 | - | ||||||||||
| Grouper | (Epinephelus aeneus) | 30 | 2 | - | ||||||||||
| Sea bass | (Dicentrarchus labrax) | 25 | 2 | - | ||||||||||
| Blue fish | (Pomatomus saltator) | 20 | - | - | ||||||||||
| Dusky | (Epinephelus guaza) | 30 | 2 | - | ||||||||||
| Atlantic bonito | (Sarda sarda) | 25 | 2 | - | ||||||||||
| Other Inland Water Fish : | ||||||||||||||
| max. 30 | - | 5 | - | |||||||||||
| max. 75 | - | 2 | - | |||||||||||
| over 75 | - | 1 | - | |||||||||||
| Crab and lobster | 20 | 1 | - | |||||||||||
| Mussel, oyster, scollop | - | - | 3 | |||||||||||
Total quantity of fish caught from different species must not exceed 3 kg. in inland water or 5 kg in the sea.
Annex - 5
HARMFUL SUBSTANCES FORBIDDEN TO BE DISCHARGED
INTO PRODUCTION AREAS IN INLAND WATERS
AND THE SEA, AND THE LIST OF ACCEPTABLE
VALUES FOR RECEIVING WATERS
1-PHYSICAL AND CHEMICAL CHARACTERISTICS OF THE WASTES
A-TEMPERATURE : The discharge of waste water from tributaries waters causing over a 3 0C difference in the temperature of the sea and inland waters and a 0.5 C0 difference in the temperature with in a one hour time interval will not be allowed.
B-ODOR : Dumpage whose odor harm sea food products is not permitted.
C-COLOUR : Wastes which prevent the diffusion of sun-rays by at least 10 % up to the depth of 5 meters.
D-TURBIDITY : Waste water that changes the turbidity more than 10 Jackson in cold lakes, 25 Jackson in warm lakes, 10 Jackson in cold rivers, and 50 Jackson in warm rivers can not be discharged.
E-pH : Wastes which cause an exceed in the pH interval 6.5 - 8.5 can not be discharged into receiving waters.
F-OXYGEN : Waste water reducing the dissolved oxygen value of the receiving water below 6.0 mg/lt can not be discharged.
G-SUSPENDED SOLID : Waste water increasing the suspended matter of the receiving water over 30 mg/lt. can not be discharged.
H-MUD : Mud which has formed as a result of processing activities or treatment processes can not be given to the receiving water.
I-RADIOACTIVE MATTER : Any waste contaminated with radioactive matter can never be discharged to the receiving water.
2-ACCEPTABLE VALUES BELONGING TO THE RECEIVING MEDIUM
A-CHEMICAL SUBSTANCES
| Name of the Chemical Substance | ACCEPTABLE (TOLERABLE) VALUES (Mg/lt) |
| 1- Aluminium | 0.07 |
| 2- Ammonium ion | 0.02 |
| 3- Arsenic | 0.1 |
| 4- Acetic Acid | 15.8 |
| 5- Acetone | 5.3 |
| 6- Copper | 0.01 |
| 7- Barium | 5.0 |
| 8- Beryllium | 0.015 |
| 9- Benzene | 5.0 |
| 10- Oils and Grease (From domestic wastes) | 3.0 |
| 11- Oils and Grease (From industrial wastes) | 1.0 |
| 12- Boron | 3.0 |
| 13- Bromine | 1.0 |
| 14- Butyl alcohol | 0.2 |
| 15- Butyric acid | 100.0 |
| 16- Mercury | 0.004 |
| 17- Zinc | 0.003 |
| 18- Iron | 0.7 |
| 19- Malachite Green | 0.1 |
| 20- Pyridmercurasetate | 0.5 |
| 21- Trypaflauine | 4.0 |
| 22- Formaline | 60.0 |
| 23- Phenylmercur acetate | 0.58 |
| 24- Benzoic acid | 550.0 |
| 25- Potassium Permanganate | 1.0 |
| 26- Hydrogen Peroxide | 25.0 |
| 27- Hexamethylentetramine | 5.0 |
| 28- Calcium Cyanide | 1.5 |
| 29- Lysol | 8.0 |
| 30- Sagrotane | 30.0 |
| 31- Maleic Anhydride | 30.0 |
| 32- Diethanolamine | 80.0 |
| 33- Diethylamine | 70.0 |
| 34- Dichloropropane | 40.0 |
| 35- Dimethylamine | 30.0 |
| 36- Dimethyl dioxin | 0.005 |
| 37- Dinitrobenzene | 1.0 |
| 38- Dinitrocresols | 0.1 |
| 39- Phenol | 0.2 |
| 40- O-Cresol | 2.3 |
| 41- M-Cresol | 6.5 |
| 42- P-Cresol | 4.0 |
| 43- Q-Xylenol | 4.0 |
| 44- M-Xylenol | 4.0 |
| 45- P-Xylenol | 2.0 |
| 46- Pyrocatechol | 2.0 |
| 47- Pyridine | 5.0 |
| 48- Fluorine ion | 1.5 |
| 49- Phosphate ion | 15.0 |
| 50- Silver | 0.003 |
| 51- Halogenated Phenols | 0.001 |
| 52- Cadmium | 0.01 |
| 53- Tin | 1.2 |
| 54- Calcium | 800.0 |
| 55- Carbondioxide (Free) | 5.0 |
| 56- Carbonmonoxide | 0.01 |
| 57- Chlorophenols | 0.02 |
| 58- O-Chlorophenols | 0.015 |
| 59- P-Chlorophenols | 0.06 |
| 60- M- Chlorophenols | 0.06 |
| 61- Chlorine (Free) | 0.01 |
| 62- Chlorides | 170.0 |
| 63- Tar | 0.1 |
| 64- Chinome | 0.1 |
| 65- Cobalt | 1.0 |
| 66- Lead | 0.1 |
| 67- Chromium | 0.1 |
| 68- Creosol | 0.5 |
| 69- Xylene | 0.3 |
| 70- Hydrogen Sulphide | 0.3 |
| 71- Lithium | 33.0 |
| 72- Magnesium | 14.0 |
| 73- Manganese | 1.0 |
| 74- Methanethiol | 0.5 |
| 75- Methylamine | 10.0 |
| 76- Molybdenum | 64.0 |
| 77- Naphthalene | 3.4 |
| 78- Naphthole | 0.455 |
| 79- Nickel | 0.3 |
| 80- Nitrate ions | 4.2 |
| 81- Nitric acid | 0.01 |
| 82- Nitrite ions | 10.0 |
| 83- Oxalic acid | 20.0 |
| 84- Ozone | 0.01 |
| 85- Crude Oil | 0.003 |
| 86- Normal Gasoline | 10.0 |
| 87- Super Gasoline | 30.0 |
| 88- Motorine and Fuel-oil | 50.0 |
| 89- Dendrine | 10.0 |
| 90- Toluidine | 18.0 |
| 91- Chinome | 5.0 |
| 92- Mononitrotoluene | 10.0 |
| 93- Dinitrotoluene | 10.0 |
| 94- Trinitrotoluene | 1.5 |
| 95- Dinitrobenzene | 2.0 |
| 96- Toluene | 10.0 |
| 97- Phenan threne | 1.0 |
| 98- Potassium | 50.0 |
| 99- Resins | 1.0 |
| 100- Sophanins | 5.0 |
| 101- Selenium | 0.05 |
| 102- Cyanide | 0.02 |
| 103- Cyanhydricacid | 0.05 |
| 104- Sodium | 85.0 |
| 105- Sulphate | 90.0 |
| 106- Sulphide | 0.5 |
| 107- Sulphur | 0.1 |
| 108- Urea | 17.1 |
| 109- Tannic acid | 0.4 |
| 110- Toluene | 10.0 |
| 111- Toluidine | 8.0 |
| 112- Triethylamine | 1.0 |
| 113- Trinitrotoluene | 2.0 |
| 114- Alkylbenzol Sulphonate (ABS) | 0.1 |
| 115- Linear Alkyl Sulphonate (LAT) | 0.02 |
B-PESTICIDES
| International Name of the Active Substance | Acceptable (Tolerance) Value (Mg/lt) |
|
| 1- Aldrin | (2) | 0.04 |
| 2- BHC | (1) | 2.0 |
| 3- Chlordane | (1) | 37.5 |
| 4- Cpyonrahe | (1) | 2.0 |
| 5- Endrin | (1) | 0.2 |
| 6- Heptachlor | (1) | 0.2 |
| 7- Lindane | (1) | 0.2 |
| 8- ODT | (1) | 0.6 |
| 9- Dicofol | (1) | 100.0 |
| 10- Dieldrin | (2) | 0.3 |
| 11- Endosulphan | (1) | 0.2 |
| 12- Perthone | (2) | 3.0 |
| 13- TDE (DDA) | (1) | 3.0 |
| 14- Toxaphene | (1) | 3.0 |
| 15- Chlorobenzilate | (1) | 550.0 |
| 16- Dylan | (1) | 16.0 |
| 17- Tetrodifon | (2) | 1100.0 |
| 18- Stroban | (1) | 2.5 |
| 19- Parathion - Ethyl | (1) | 1.0 |
| 20- Monochrotophos | (2) | 7000.0 |
| 21- Dichrotophos | (2) | 600.0 |
| 22- Dioxathion | (2) | 14.0 |
| 23- Diazinon | (2) | 0.9 |
| 24- Dichlorvos | (2) | 0.07 |
| 25- EPN | (2) | 0.1 |
| 26- Ethion | (2) | 0.01 |
| 27- Azinphos - Methyl | (2) | 0.2 |
| 28- Malathion | (2) | 1.8 |
| 29- Parathion - Methyl | (2) | 96.0 |
| 30- Mevinphos | (2) | 0.16 |
| 31- Phosphamidon | (2) | 3.8 |
| 32- Trichlorphon | (2) | 8.1 |
| 33- Carbaryl | (2) | 1.3 |
| 34- Anilazine | (2) | 15.0 |
| 35- Atrazin | (2) | 12600.0 |
| 36- Copper Sulphate | (2) | 150.0 |
| 37- 2,4 - D Isopropylesther | (2) | 800.0 |
| 38- 2,4 - D Buthylesther | (2) | 1300.0 |
| 39- 2,4 - D Butyl + Isopropyl ester | (2) | 1500.0 |
| 40- Dalapon | (2) | 6000.0 |
| 41- Dicampa | (2) | 5800.0 |
| 42- Captafol | (2) | 31.0 |
| 43- Diquat | (2) | 12300.0 |
| 44- Diuron | (2) | 380.0 |
| 45- Phentin hydroxide | (2) | 33.0 |
| 46- Paraquat | (2) | 3700.0 |
| 47- Silvex | (2) | 1200.0 |
| 48- Simazine | (2) | 5000.0 |
| 49- Sodium Arsenate | (1) | 36500.0 |
| 50- Trifluralin | (2) | 11.0 |
| 51- Vernolate | (2) | 5900.0 |
Explanation : (1)The usage of these substances had been forbidden in our country, but they are listed in this table because of the fact that their effects remain in nature for a long period.
(2) Licensed pesticides which are still used in our country.9;
C-F. COLI:
The amount of F-COLI present in the receiving waters should not exceed 10 EMS/100 ml. The values of 100 EMS/100 ml. should be present in only 20 % of the samples.
D-TOTAL COLI:
The amount of total coli present in the receiving water should not exceed 10 EMS/100 ml. The values of 230 EMS/100 ml. should be present in only 10 % of the samples.
E-E. COLI:
The amount of E. Coli present in the receiving water should be 2 EMS/100 ml. This value should not exceed 7 EMS/100 ml.
ANNEX- 6
WASTES THAT CAN BE DISCHARGED TO THE WATERS
| PARAMETERS | Acceptable (ToleraNCE) Value (Mg/lt) | ||
| 1- Biochemical Oxygen Demand (BOD5) 20 0C | (2) | 50.0 | |
| 2- Chemical Oxygen Demand (COD) | (2) | 170.0 | |
| 3- Suspended Solid Particle | 200.0 | ||
| 4- Oils and Grease (From domestic wastes) | 30.0 | ||
| 5- Oils and Grease (From industrial Wastes) | 10.0 | ||
| 6- Phenols | (1) | 5.0 | |
| 7- Free Cyanide | 0.06 | ||
| 8- Total Cyanides | 0.3 | ||
| 9- Free chlorine | 0.5 | ||
| 10- Total Sulphur | 1.0 | ||
| 11- Nitrogen Nitrate | 5.0 | ||
| 12- Total Phosphorus | 0.02 | ||
| 13- Nitrogen Ammonia | 0.02 | ||
| 14- Fluoride | 20.0 | ||
| 15- Mercury | (1) | 0.01 | |
| 16- Cadmium | (1) | 0.05 | |
| 17- Lead | (1) | 0.5 | |
| 18- Arsenic | (1) | 0.5 | |
| 19- Chromium (Total) | (1) | 0.5 | |
| 20- Copper | (1) | 0.5 | |
| 21- Nickel | (1) | 0.5 | |
| 22- Zinc | (1) | 2.0 | |
| 23- pH | 5-9 | ||
| 24- Toxicity | Fish retained in the undiluted waste water for 48 hours should survive at the rate of 80 %. | ||
| 25- F. COLI | For waste water that is dumped into the production areas where bivalve molluscs live, the F-Coli present should not exceed 10 EMS/100 ml. 100 EMS/100 ml values might be present in only 20 % of the samples. In the production areas or fish-farms where other fishery products existed, receiving water should not be higher than 200 EMS/100 ml.
F. coli present in the intervalvular liquid of bivalve molluscs should not exceed 300 EMS/ 100 ml. |
||
EXPLANATIONS :
1) In the case where there is more than one parameter in the waste water, separate analysis should be done for each parameter. Percentages of the measured values at the acceptable values are calculated. The addition of all values should not exceed 100.
2) Acceptable values for BOD5 and COD for industrial waste waters are calculated by multiplying the acceptable values in the list by 1,5.
ANNEX -7
| CHEMICALY, TOXICOLOGICALY AND MICROBIOLOGICALY ACCEPTABLE LIMITS FOR BIVALVE MOLLUSCS | ||||||
| PRODUCT CATEGORY | ANALYSES AND ACCEPTABLE (Tolerable) LIMITS | |||||
| CHEMICAL SUBSTANCE (X1) | ACCEPTABLE LIMIT | TOXICOLOGICAL (X2) | ACCEPTABLE LIMIT | MICROBIOLOGICAL (X2) | ACCEPTABLE LIMIT | |
| LIVE | Heavy metals - Mercury - Cadmium - Lead - Copper - Zinc - Arsenic |
0,5 mg/kg |
DSP | Should be zero. | Fecal coliform | Intervalvular (Inter-valves), 300 EMS/ 100 g for liquid and flesh |
| PSP | Should be less than 80 micrograms per 100 g. | E. coli | Intervalvular (Inter-valves), 230 EMS/ 100 g for liquid and flesh | |||
| ASP | Should be less than 20 micrograms per g. | Salmonella | Should be zero in 25 g of flesh. | |||
| Radionuclide (X3) | Caesium Cs-134: 600 Bq/kg Cs-137: 600 Bq/kg | |||||
| V. parahaemolyticus | Should be zero. | |||||
| FROZEN AND PROCESSED | Heavy metals - Mercury |
|
DSP | Should be zero. | A- PATHOGENS - Salmonella- V. parahaemolyticus - V. cholera | 25 should be zero in 25 g of flesh. n=5, c=0 Should be zero. Should be zero. |
| PSP | Should be less than80 micrograms per 100 g. | B- MICRO ORGANISMS - Staphylococcus aureus (per g) - Heat-tolerant coliform(in a solid medium, 44 °C, per g) - E. coli (in a solid medium, per g) |
n=5, c=2, m=100, M=1000 n=5,
c=2, m=10, n=5, |
|||
| ASP | Should be less than 20 micrograms per g. | |||||
| Radionuclide (X3) | Caesium Cs-134: 600 Bq/kg Cs-137: 600 Bq/kg |
|||||
(XI): These analyses are made if the Ministry so requests.
(X2): These analyses are not used for live fish if they are made for the fisheries production and aquaculture.
(X3): These analyses are not used for live fish and frozen and processed fish if they are made for the fisheries production and aquaculture.
n: The number of the sample units for which an analysis is necessary.
c: Maximum allowable number of sample units, whose values range between m and M. (Maximum allowable number of defective sample units.)
m: Allowable number of micro organisms per g of the defective sample units. (No sample may have a value more than M.)
M : Maximum allowable number of micro organisms per g of the sample unit. (No sample may have a value more than M.)
ANNEX -8
| CHEMICALY, MICROBIOLOGICALY AND ORGANOLEPTICALY ACCEPTABLE LIMITS FOR SHELLFISH AND MOLLUSCS (CEPHALOPODA, GASTROPODA) A. LIVE | |||||||
| PRODUCT CATEGORY | ANALYSES AND ACCEPTABLE (Tolerable) LIMITS | ||||||
| CHEMICAL SUBSTANCES (XI) | ACCEPTABLE LIMIT | ||||||
| SHELLFISH (Shrimp, Crayfish, Lobster, Crab, etc.) | Heavy metals - Mercury - Cadmium (X2)(X3) - Lead (X2) - Copper - Zinc - Arsenic |
0,5 mg/kg |
|||||
| Radionuclides | Caesium Cs-134: 600 Bq/kg Cs- 137: 600 Bq/kg | ||||||
| B. FRESH AND CHILLED 1. MOLLUSCS (CEPHALOPODA AND GASTROPODS) |
|||||||
| PRODUCT CATEGORY | ORGANOLEPTICAL CRITERIA | CHEMICAL SUBSTANCES (XI) | |||||
| PARAMETER | ADMISSIBLE | NOT ADMITTED | PARAMETER | ACCEPTABLE LIMIT (Tolerable) | |||
| EXTRA | A | ||||||
| MOLLUSCS (CEPHALOPODA AND GASTROPODA) (Sea Snail, Octopus, Cuttlefish, Squid, etc.) | Skin | - Bright pigmentation, - Skin sticks to flesh |
- Dull pigmentation, - Skin sticks to flesh |
-Discoloured, |
Total Volatile Basic Nitrogen ABVT (TVBN) mg Nitrogen/ 100 g | <10 Suitable | |
| Flesh | - Very firm, - Pearly white |
- Firm, - Chalky white |
- Slightly soft, - Pinky white or slightly yellowing |
10-15 Admissible | |||
| Tentacles | - Resistant to removal | -Resistant to removal | - More easily removed | > 15 Not Admitted | |||
| Smell | - Fresh, seaweed | - Slightly or no smell | - Ink smell | Heavy metals – Mercury -Cadmium (X4) - Lead (X4) - Copper - Zinc - Arsenic |
0,5 mg/kg 1,0 mg/kg 1,0 mg/kg 20,0mg/kg 50,0mg/kg. 1,0 mg/kg | ||
| Sodium Metabisulphide (in (SO2)Sulphur dioxide) (X3) (X5) | 150 mg/kg | ||||||
| 2. SHELLFISH | ||||||
| PRODUCT CATEGORY | PARAMETER | ORGANOLEPTICAL CRITERIA | CHEMICAL SUBSTANCES (XI) | |||
| FRESHNESS CATEGORIES | PARAMETER | ACCEPTABLE LIMIT (Tolerable) | ||||
| EXTRA | A | NOT ADMITTED | ||||
| Shrimp and Crayfish | Appearance (For All Species) | - Surface of shell: moist and shiny, - Shrimps must fall out separately when transferred from one container to another, - Flesh must be free from any foreign odour, - Shrimps must be fee from sand, mucus and other foreign bodies |
- Surface of shell: moist and shiny, - Shrimps must fall out separately when transferred from one container to another, - Flesh must be free from any foreign odour, - shrimps must be fee from sand, mucus and other foreign bodies |
- Surface of shell: dull, discoloured and dry, - Shrimps cannot be separated, - Pungent ammonia smell, - Have sand, mucus and other foreign bodies, |
Heavy metals - Mercury - Cadmium - Lead - Copper - Zinc - Arsenic |
0,5 mg/kg 0,5 mg/kg 0,5 mg/kg 20,0mg/kg 50,0mg/kg 1,0 mg/kg |
| Appearance (Shrimp with shell)(Deep-water prawn) | - Clear reddish-pink in colour with small white flecks; pectoral part of shell light in colour, - Uniformly pink | - Ranging in colour from slightly washed-out reddish-pink to bluish-red with white flecks; pectoral part of shell should be light coloured tending towards grey, - Pink with possibility of start of blackening of head, |
- Blackening in colour and ranging in colour from reddish-pink to grey and dark black, - Blackening from head to tail |
Sodium Metabisulphide (in (SO2) Sulphur dioxide) (X3) | 150 mg/kg | |
| Flesh (Condition of flesh during and after shelling) | - Shells easily removed with only technically unavoidable losses of flesh, - firm but not tough |
- Shells less easily with small losses of flesh, - Less firm, slightly tough |
- Shells with more losses of flesh and shells not easily, - Loose, not tough |
|||
| Fragments | - Occasional fragments of shrimp allowed | - Small quantity of fragments of shrimp allowed | - With heavily fragmented shrimp | |||
| Smell | - Fresh seaweed, | - No smell of seaweed, - Acidulous |
- No smell of sea, - Pungent ammonia and acid smell |
|||
| PRODUCT CATEGORY | PARAMETER | ORGANOLEPTICAL CRITERIA | CHEMICAL SUBSTANCES (XI) | |||
| FRESHNESS CATEGORIES | PARAMETER | ACCEPTABLELIMIT (Tolerable) | ||||
| EXTRA | A | NOT ADMITTED | ||||
| Crab, Edible crab, etc. | Appearance | -Characteristic appearance | -Characteristic appearance | -Characteristic appearance lost, - Change in colour, - Dullness on surface of shell, - Acidulous |
Heavy metals Mercury - Cadmium (X2) - Lead (X2) - Copper - Zinc - Arsenic |
0,5 mg/kg 0,5 mg/kg 0,5 mg/kg 20,0 mg/kg 50,0 mg/kg 1,0 mg/kg |
| Sodium Metabisulphide (in (SO2) Sulphur dioxide) (X3) | 150 mg/kg | |||||
| Lobster | Shell | - Pale pink or pink to orange-red | - Pale pink or pink to orange-red, - No black spots |
-Discolouration, - Greyish colour, particularly on shell and between tail segments, - Black spots |
Heavy metals- Mercury -Cadmium (X3)- Lead - Copper - Zinc - Arsenic |
0,5 mg/kg 0,5 mg/kg 0,5 mg/kg 20,0 mg/kg 50,0 mg/kg 1,0 mg/kg |
| Eye and gills | - Shiny black eyes, - Pink gills | - Eyes dull and grey/black, - Gills greyish | - Gills dark grey, - Some greenish colour on dorsal surface of shell |
|||
| Smell | - Characteristic mild shellfish smell | - Loss of characteristic shellfish smell, - No ammonia smell |
- Sour | Sodium Metabisulphide (in (SO2) Sulphur dioxide) (X3) | 150 mg/kg | |
| Flesh (tail) | - Translucent and blue in colour tending towards white | - No longer translucent but not discoloured | - Opaque and dull in appearance | |||
| C. FROZEN AND PROCESSED | ||||
| PRODUCT CATEGORY | PARAMETERS | |||
| SHELLFISH(Crayfish, Shrimp, Lobster, Crab, etc. ) | CHEMICAL SUBSTANCES | ACCEPTABLELIMIT (Tolerable) | MICROBIOLOGICAL | ACCEPTABLE LIMIT (Tolerable) |
| Heavy metals (XI) - Mercury - Cadmium (X2) (X3) - Lead (X2) - Copper - Zinc - Arsenic |
0,5 mg/kg 0,5 mg/kg 0,5 mg/kg 20,0 mg/kg 50,0 mg/kg 1,0 mg/kg |
A- PATHOGENS - Salmonella |
Should be zero in 25 g n=5, c=0 | |
| B- MICRO ORGANISMS - Staphylococcus aureus (per g) - Heat-tolerant coliform (in a solid medium, 44 °C, per g) - E. coli (in a solid medium, per g) |
n=5, c=2,
m=100, M=1000 n=5, c=2,m=10,M=100 n=5, c=l, m=10,M=100 |
|||
| Sodium Metabisulphide (in (SO2) Sulphur dioxide) (X3) - Frozen - Cooked |
150mg/kg 50 mg/kg | |||
| GASTROPODA (Sea Snail, etc.) | Heavy metals (XI) - Mercury - Cadmium - Lead - Copper - Zinc - Arsenic |
0,5mg/kg 1,0 mg/kg 1,0mg/kg 0,0mg/kg 50,0mg/kg 1,0 mg/kg |
A- PATHOGENS - Salmonella | Should be zero in 25 g n=5, c=0 |
| B- MICRO ORGANISMS- Staphylococcus aureus (per g) - Heat-tolerant coliform (in a solid medium, 44 °C, per g) -E. coli (in a solid medium, per g) |
n=5, c=2, m=100, M=1000 n=5, c=2, m=10, M=100 n=5, c=l, m=10, M=100 |
|||
| CEPHALOPODA(Octopus, Cuttlefish, Squid, etc.) | Heavy metals (XI) - Mercury - Cadmium (X4) - Lead (X4) - Copper - Zinc - Arsenic |
0,5 mg/kg 1,0 mg/kg 1,0 mg/kg 20,0mg/kg 50,0 mg/kg 1,0 mg/kg |
A- PATHOGENS - Salmonella | Should be zero in 25 g n=10, c=0 |
| B- MICRO ORGANISMS (per g) - Mesophilic aerobic bacteria - Staphylococcus aureus -Coliform -E.coli |
n=5, c=2, m=106,M=107
n=5,c=2,m=103,M= 5xl03 n=5,c=2, m=160, M=210 n=5, c=2, m=10, M=100 |
|||
| Sodium Metabisulphide (in (SO2) Sulphur dioxide) (XI) (X3) - Frozen - Cooked |
150mg/kg 50 mg/kg |
|||
(XI):These analyses are made if the Ministry so requests.
(X2):Except for brown crab flesh.
(X3):Made for edible fragments.
(X4):Made for the gutted fish.
(X5):Made for Cephalopoda.
n:The number of the sample units for which an analysis is necessary.
c:Maximum allowable number of sample units, whose values range between m and M (Maximum allowable number of defective sample units).
m:Allowable number of micro organisms per g of the defective sample units (No sample may have a value more than M).
M:Maximum allowable number of micro organisms per g of the sample unit. (No sample may have a value more than M).
ANNEX -9
| ORGANOLEPTICALY, CHEMICALY AND MICROBIOLOGICALY ACCEPTABLE LIMITS FOR FISH A. FRESH AND CHILLED | |||||||
| PRODUCT CATEGORY | PARAMETER | ORGANOLEPTICAL CRITERIA | CHEMICAL SUBSTANCES | ||||
| ALLOWABLE FRESHNESS CATEGORIES | PARAMETER | ACCEPTABLE (Tolerable) LIMIT | |||||
| A | B | NOT ADMITTED | |||||
| APPEARANCE | |||||||
| Fish | Skin | - Bright, iridescent pigment, no discolouration - For some species, clear distinction between dorsal and ventral surfaces |
-Pigmentation bright but not lustrous, - Less difference between dorsal and ventral surfaces |
-Pigmentation in the process of becoming discoloured and dull, - Skin creased when fish curved |
- Dull pigmentation, - Skin coming away from flesh |
Heavy metals (XI) - Mercury (X2) - Cadmium (X3) - Lead (X4) - Copper - Zinc - Arsenic |
0,5 mg/kg |
| Skin mucus | - Transparent, aqueous, | - Slightly cloudy | - Milky | - Milky, - Opaque mucus |
|||
| Eye | - Convex (bulging) transparent cornea, - Black, bright pupil | - Convex and slightly sunken slightly opalescent cornea, - Black dull pupil | - Flat, opalescent cornea; opaque pupil, - Blood seepage around the eye | - Concave in the centre (*) Milky cornea, - Grey pupil | |||
| Gills Bright colour | - No mucus, - Less coloured | - Less translucent mucus, - Becoming discoloured | - Opaque mucus, - Yellowish (*) | - Milky mucus | Histamine (X5) | - 9 samples mean arithmetic value; Must no be more than 100 ppm, - two samples may have a value of more than 100 ppp, but it must be less than 200 ppm. No sample may have a value of histamine more than 200 ppm. | |
| Flesh (Abdominal section) | - Bluish, half transparent, smooth, bright - Natural colour | - Velvety, waxy and dull surface, - Slightly discoloured | - Slightly opaque | - Opaque (*) | |||
| Spine | - Colourless, - Breaks but not disintegrates | - Slightly pinkish, - Sticks | - Pink, - Slightly sticks | - Red (*), - Does not stick (*) | |||
| Organs | - Blood is bright red in kidneys, other organ residues and aorta | - Blood is opaque red in kidneys and other organ residues, - Blood becoming discoloured | - Kidneys, other organ residues and blood are pale red | - Kidneys, other organ residues and blood are brownish (*) | |||
| Flesh | - Firm and elastic; smooth surface | - Less elastic | - Slightly soft (flaccid), less elastic, - Waxy (velvety) and dull surface | - Soft (flaccid) (*) - Scales easily detached from skin (*), - Surface rather wrinkled | Total Volatile Basic Nitrogen (X6) ABVT (TVBN) mg Nitrogen / 100 g. | < 20 Suitable 20-28 Admissible
> 28 Not Admitted |
|
| Peritoneum | - Difficult to detach from flesh | - Can be detached from flesh | - Comes away easily from flesh | - Does not stick (*) | |||
| Smell (Gills, skin, abdominal cavity) | - Seaweedy | - No smell of seaweed; neutral smell | - Slightly sour | - Sour | |||
| Chondrichthyes | Eye | - Convex, bright and iridescent, - Small pupils |
- Convex and slightly sunken; loss of brightness and iridescence, - Oval pupils |
- Flat and dull pupils | -Concave yellowish |
| Appearance | - In rigor mortis or partially in rigor, - Small quantity of clear mucus present on skin |
- Beyond rigor stage, - No mucus on skin and especially in mouth and gill openings |
- Some mucus in mouth and on gill openings, - Slightly flattened jaw |
- Large quantities of mucus in mouth and on gill openings | |
| Smell | - Seaweed smell | - No smell or very slight stale but not an ammonia smell | - Slightly ammonia | - Pungent ammonia smell | |
| Flatfish (Common sole, flounder) | Skin | - Bright, iridescent and shiny pigmentation, - Aqueous mucus, - Firm and elastic texture |
- Bright pigmentation, - Aqueous mucus, - Firm |
- Pigmentation in the process of becoming discoloured and dull, - Opaque mucus, - Soft |
- Discolouration, - Skin creased, - Thick mucus, - Flaccid |
| Aspect | - Edge of the fins curved, - Half translucent | - Stiff fins | - Soft | - Drooping | |
| Belly | - White and shiny, - Mauvish edge around the fins |
- White and shiny, - Red patches limited to around the fins |
- White and dull,
- Numerous red or yellow patches |
- Yellow to greenish bellies, - Red patches in the flesh itself |
|
| PRODUCT CATEGORY | PARAMETER | PARASITE | ACCEPTABLE (Tolerable) LIMIT | ||
| Fish (Atlantic mackerel species, ling and similar fish species, Atlantic and Pacific Salmons) | -Digestive system and muscles | - Visual Examination | - Should be zero. | ||
| B. FROZEN AND PROCESSED | |||||
| PRODUCT | CATEGORY | ANALYSES AND ACCEPTABLE (Tolerable) LIMITS | |||
| CHEMICAL SUBSTANCES | ACCEPTABLE LIMIT (Tolerable) | MICROBIOLOGICAL | ACCEPTABLE LIMIT (Tolerable) | ||
| FISH | FROZEN | Heavy metals (XI) - Mercury (X2) - Cadmium (X3) - Lead (X4) - Copper - Zinc - Arsenic |
0,5 mg/kg 0,05 mg/kg 0,2 mg/kg 20,0 mg/kg 50,0 mg/kg 1,0 mg/kg |
A- PATHOGENS - Salmonella - V. parahaemolyticus - V. Cholera |
Per 25 g n=10, c=0 Should be zero
Should be zero. |
| B. B- MICRO ORGANISMS (per g) - Mesophilic aerobic bacteria - Staphylococcus aureus - Coliform - E.coli |
n=5, c=2, m- l06 M=107
n=5, c=2, m=103, M=5xl03 n=5, c=2, m=160, M=210 n=5, c=2, m=9, M=12 |
||||
| PROCESSED | Heavy metals (XI) - Mercury (X2) - Cadmium (X3) - Lead (X4) - Copper - Zinc - Arsenic |
0,5 mg/kg 0,05 mg/kg 0,2 mg/kg 20,0 mg/kg 50,0 mg/kg 1,0 mg/kg |
A- PATHOGENS - Salmonella - V. parahaemolyticus - V. Cholera |
Per 25 g n=10, c=0 Should be zero.
Should be zero. |
|
| . B. MICRO ORGANISMS (per g) - Mesophilic aerobic bacteria - Staphylococcus aureus - Coliform - E.coli |
n=5, c=2, m=105, M=106
n=5, c=2, m=5x!02, M=5xl03 n=5, c=2, m=93, M=95 n=5, c=2, m=3, M=6 |
||||
| CANNED | Heavy metals (XI) - Mercury (X2) - Cadmium (X3) - Lead (X4) - Copper - Zinc - Arsenic |
0,5 mg/kg 0,05 mg/kg 0,2 mg/kg 20,0 mg/kg 50,0 mg/kg 1,0 mg/kg |
Microbiological Examination of Canned Fish (Commercial Sterility Control) | Should be sterilised. | |
| Histamine (X5) | - 9, samples mean arithmetic value; must not be more than 100 ppm. - two samples may have a value of more than 100 ppp, but it must be less than 200 ppm. - No sample may have a value of histamine more than 200 ppm. |
Clostridium spp. | Should be zero. | ||
| CAVIAR (X7) | Heavy metals (XI) - Mercury -Cadmium (X3) - Lead (X4) - Copper - Zinc - Arsenic |
0,5 mg/kg 0,05 mg/kg 0,2 mg/kg 20,0 mg/kg 50,0 mg/kg 1,0 mg/kg |
- Total mesophilic aerobic bacteria - Esherichia coli - Staphylococcus aerus - Salmonella - Clostridium perfingens - Ferment and mildew (XI) |
n=5, c=2, m=l04,M=105
n=5, c=0, m=0n=5, c=0, m=0 n=5, c=0, m=0 n=5, c=2, m=10, M=102 n=5, c=0, m=10 |
|
| Boracic Acid (X8)
Sodium tetraborate (borax) (X8) |
4,0g/kg 4,0g/kg | ||||
(*) : At further stage of deterioration
(XI): These analyses are made if the Ministry so requests.
(X2): Angler fish (Lophius spp.), Wels/catfish (Anarhichas lupus), Seabass (Dicentrarchus labrax), Blue ling (Molva dipterygia), Atlantic bonito (Sarda sarda), Eel (Anguilla spp.), Emperor or orange roughy (Hoplostethus atlanticus), Grenadier (Coryphaenoides rupestris), Halibut (Hippoglossus Hippoglossus), Marlin (Makaira spp.), Pike (Esox lucius), Plain bonito (Orcynopsis unicolor), Portuguese dogfish
(Centroscymnes coelolepis), Ray (Raja spp.), Redfish (Sebastes marinus, S.mentella, S. viviparus), Sailfish (Istiophorus platypterus), Scabbard fish (Lepidopus caudatus, Aphanopus carbo), Dogfish (all species), Escolar fish species (Lepidocybium flavobrunneum, Ruvettus pretiousus, Gempylus serpens), Sturgeon (Acipenser spp.), Swordfish (Xiphias gladius), Blue-fin tuna (Thunnus spp. and Euthynnus spp.) For fish: used as 1.0 mg/kg.
(X3): For the flesh of Atlantic Bonito (Sarda sarda), Common two-banded seabream (Diplodus vulgaris), Eel (Anguilla anguilla), European Anchovy (Engraulis encrasicholus), Grey mullet (Mugil labrosus labrosus), horse mackerel (Trachurus trachurus), Luvar (Luvarus imperialis), Pilchard (Sardina pilchardus), Sardines (Sardinops spp. ), Blue-fin tuna (Thunnus and Euthynns spp.), Wedge sole (Dicologoglossa cuneata): used as 0.1 mg/kg. (Where a whole fish is to be eaten, the maximum limits will apply to the fish).
X4): For the flesh of Atlantic Bonito (Sarda sarda), Common two-banded seabream (Diplodus vulgaris), Eel (Anguilla anguilla), Grey mullet (Mugil labrosus labrosus), Grunt (Pomadasys benneti), horse mackerel
(Trachurus trachurus), Pilchard (Sardina pilchardus), Sardines ( Sardinops spp. ), Spotted seabass (Dicentrarchus punctatus), Blue-fin tuna (Thyunnus and Euthynnys
spp.), Wedge sole (Dicologoglossa cuneata): used as 0.4 mg/kg.
(Where a whole fish is to be eaten, the maximum limits will apply to the fish).
(X5): These analyses are made for Engraulidae, Scombridae, Clupeidae family if the Ministry so requests.
(X6): These analyses are made for all fish species if it is considered necessary at the end of an organoleptical examination.
(X7): The caviar and similar products.
(X8): These analyses are made for the caviar produced from asipencer species.
n:The number of the sample units for which an analysis is necessary.
c:Maximum allowable number of sample units, whose values range between m and M. (Maximum allowable number of defective sample units.)
m:Allowable number of micro organisms per g of the defective sample units (No sample may have a value more than M).
M:Maximum allowable number of micro organisms per g of the sample unit. (No sample may have a value more than M).
ANNEX -10
ADMINISTRATIVE FINE PAYMENT RECEIPT |
Serial No.: Receipt No.: Date of Issue: |
||||||
| PAYER | |||||||
| Real Person | Legal personality | ||||||
| Tax ID | Tax ID | | ||||||
| Name and surname | |||||||
| Father's name | Title | ||||||
| Mother's name | |||||||
| Date of Birth and Place of Birth |
Attorney-in-law Name and surname: |
||||||
| Address | Position | ||||||
| Tax ID | |||||||
| Fishing Vessel | Tax Office | ||||||
| Name | Address: | ||||||
| Licence Code No | |||||||
| Mooring Port | |||||||
| Registration No | |||||||
| Administrative Fine's | Legal Basis | Article 36 of the Fisheries Law No. 1380 and the Fisheries Regulation | |||||
| Grounds | |||||||
| Offence committed in: | |||||||
| Date & Hour | |||||||
| Amount of Fine | |||||||
| Payment | Office | Revenue office/ Tax office | |||||
PLACE FOR OBJECTION FOR THE ADMINISTRATIVE FINE |
Competent Administrative Court | ||||||
FINAL DATE FOR OBJECTION |
Within 7 days from the date of notification. | ||||||
| ISSUED BY (INSPECTION OFFICIALS) | |||||||
| Name and surname | |||||||
| Position | |||||||
| Post | |||||||
| Seal/ Signature;;; Seal/ Signature | |||||||
ANNEX -11
| STATEMENT AND NOTICE | Serial No.: Order No.: Date: |
| Payer’s Name and surname |
Address: |
| Title | |
| Tax ID | |
| You have been found out to have committed the offence of ........... being in breach of .-the provision of article ................ of Circular no......../................of the Regulation ................/............of the Fisheries Law No. 1380. 9; 9; 9; Being subject to the foregoing provision, an administrative fine is levied against you at an amount of ..........in accordance with sub-paragraph ......of paragraph ......of article 36 of the cited law, and is communicated to you before the team, whose names and surnames are written hereunder and who append their signatures under their names. You have to pay the said amount to the ……………..Revenue Office/ Tax Office within 30 days. Otherwise, the fine shall be collected in accordance with the provisions of the Law No. 6183 on the Collection of Public Debts. You may deliver your objections against an administrative fine to the competent Administrative Court no later than 7 days from the date of the notification to that purpose. Such an objection shall not lead to a cancellation of the payment of the fine, once levied. |
|
| SENT BY Name and surname/Title |
Name and surname/ Title |
| Signature/ Seal | Signature/ Seal |
| RECEIVED BY Name and surname/ Title |
|
| Signature | |
| Statement: * Where the offender does not receive the notification, this shall be written down and signed by the inspection officials. Note: Any longer statements may continue on another page. |
|
| ATTACHMENTS: Administrative Fine Payment Receipt in ( ) copy (copies) Seizure Statement in ( ) copy (copies) |
|
ANNEX -12
| SEIZURE (CONFISCATION) STATEMENT | No.: Date: |
|
| Type Amount Features | ||
| OF THE SEIZED FISHERIES PRODUCTS AND FISHING GEARS | ||
| ONLY#9; ITEMS. | ||
| GROUNDS FOR SEIZURE Being in breach of the provisions of article ......of the Circular no............of the Fisheries Law No. 1380/ Fisheries Regulation9; |
||
| LEGAL BASIS: Sub-paragraph .....of paragraph ...... of article 36 of the Fisheries Law No. 1380. | ||
| The above-mentioned fisheries products/ fishing gears are seized being in breach of the Fisheries Law. | ||
| Seized By | Relinquished By | |
| Name and surname | Name and surname/ Signature | |
| Title | ||
| Seal/ Signature | ||