【正文】 containers for which inspection or reinspection is required under these Regulations. 來(lái)自 中國(guó)最大的數(shù)據(jù)庫(kù)下載 Regulations Seizure and Detention ? 8. (1) For the purpose of preserving the identity of any fish, an inspector may detain the fish by attaching to any of the fish or any container thereof a numbered tag upon which shall be clearly written – (a) the word held。 and (k) establishing requirements governing the seizure and detention of fish and containers. 來(lái)自 中國(guó)最大的數(shù)據(jù)庫(kù)下載 Fish Inspection Regulations ? Part 1 General ? Part 2 Labelling (information about the product) ? Part 3 Code Markings (information about the processor) ? Part 4 Canned Fish ? Part 5 Fresh or frozen fish ? Part 6 Pickled, spiced and marinated fish ? Part 7 Bloaters and bloater fillers ? Part 8 Salted fish ? Part 9 Dried squid 來(lái)自 中國(guó)最大的數(shù)據(jù)庫(kù)下載 Fish Inspection Regulations (continued) ? Schedule 1 Establishment construction and equipment requirements ? Schedule 2 Sanitation requirements ? Schedule 3 Requirements for vessels used for fishing or transporting fish ? Schedule 4 (Repealed) ? Schedule 5 Requirements for conveyances and equipment used for unloading, handling, holding and transporting fresh fish 來(lái)自 中國(guó)最大的數(shù)據(jù)庫(kù)下載 Regulations Grade, quality and standards ? Lobster Paste ? 40. (1) Lobster paste shall be prepared from those parts of lobsters used in the preparation of tomalley. ? (2) Lobster paste shall be ground to a smooth consistency, shall be uniform in colour and may contain spices, artificial colouring and filler not exceeding a maximum of two per cent by weight of the finished paste. 來(lái)自 中國(guó)最大的數(shù)據(jù)庫(kù)下載 Regulations Packaging ? 26. (1) In the case of fish, other than canned fish, every container or the label thereon shall be correctly and legibly marked in English or French, in addition to any other language, to indicate – (a) the mon name of the fish。 (c) respecting the processing, storing, grading, packaging, marking, transporting and inspection of fish。 (f) prescribing the requirements for the equipment and sanitary operation of establishments, of premises operated by an importer for the purpose of importing fish, and of any boats, vehicles or other equipment used in connection with an establishment or in connection with fishing or the import or export of fish。 – (e) the ingredients in each container 來(lái)自 中國(guó)最大的數(shù)據(jù)庫(kù)下載 Regulations Registration of Establishments ? 15. (1) An application for a certificate of registration for an establishment shall be made to the President of the Agency, be acpanied by the applicable fee fixed by the Canadian Food Inspection Agency Fees Notice and contain ? (a) the full business name, business address and business telephone number of the applicant and, if applicable, the full names of partners or officers of the pany。 – (d) the dat