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PDF (717 kb)
(complete manual)

21/04/2011

Bulletins
Definitions
Chapter 1 Introduction
Chapter 2 Product Inspection - General
- Subject 1 Initial Inspection
- Subject 2 Reinspection
- Subject 3 Detention and Release
- Subject 4 Seizure and Forfeiture
- Subject 5 See Fish Inspection Program Compliance Management Process
- Subject 6 Cost Recovery for Domestic Product Inspection/Certification
- Subject 7 Permit Policy
- Subject 8 Classification of Products Containing Meat and Fish
- Subject 9 Novel Food Compliance Policy
Chapter 3 Inspection of Imports
- See Import Documents
- Subject 3 Cost Recovery for Import Inspections
Chapter 4 Inspection of Canned Fish *
Chapter 5 Inspection of Fresh and Frozen Fish
- Subject 1 Inspection of Live Crab and Lobster
Chapter 6 Inspection of Pickled, Spiced and Marinated Fish *
Chapter 7 Inspection of Bloaters and Bloater Fillets *
Chapter 8 Inspection of Salted Fish *
Chapter 9 Labelling/Coding Requirements *
Chapter 10 Export Certification
- Appendix A Live Lobster Certification Protocol (LLCP)
Chapter 11 Reserved for Future Use
Chapter 12 Sampling
- Subject 1 Sampling for Container Integrity Evaluation for Visual and Internal Defects *
- Subject 2 Package Integrity Evaluation
Chapter 13 Sensory Inspection Competency Policy
Chapter 14 Net Content Determination

* - To be issued at a later date.