1 
  
 
 
 
5th  July, 2017 
STATUTORY INSTRUMENTS 
 
2017 No........... 
 
THE FISH (FISHERY AND AQUACULTURE PRODUCTS) (QUALIT Y 
ASSURANCE) RULES, 2017 
 
ARRANGEMENT OF RULES 
 
PART I - PRELIMINARY. 
1.  Title. 
2. Purpose of Rules. 
3.  Interpretation. 
4. Responsibilities for quality assurance. 
PART II – QUALITY ASSURANCE OF FISH AND FISHERY PRO DUCTS 
5.  Fish Inspectors. 
6.   Fisheries Inspectors. 
7. Identification of Fisheries Inspector and Fish I nspectors. 
8.  Fish Sanitary Certificate. 
9.  Refusal to issue Fish Sanitary Certificate. 
10. Analysis of samples. 
11. Conditions for placing fish and fishery  produc ts on the market. 
12.  Product traceability. 
13.  Requirements for exportation and importation. 
14. Use of food additives. 
15. General requirements for import and export. 
16.  Inspection of fish and  fishery products for e xport. 
17.  Approval of establishment. 
18.  Submission of Safety and Quality Management Pr ogramme. 
19. Hazard Analysis Critical Control Points. 
20. Authorised landing Sites  
21. Approval of artisanal fish processing facilitie s. 
22. Approval of fish maw processors and exporters.  
23 . Approval of independent ice producers for the  fi sh industry. 
24.  Licensed of vessels used in fisheries  to meet  hygienic criteria. 
 
PART III – QUALITY ASSURANCE OF AQUACULTURE PRODUCT S 
 
25. Conditions for placement of aquaculture product s on the market. 
26. Requirements for sourcing and placement on mark et of feed for aquaculture 
animals.  
27. Traceability measures for aquaculture animals a nd products. 
28. Monitoring of aquaculture production process.  
29.  Coordination of monitoring and inspection.   
30.  Evaluation of residue monitoring programme for  aquaculture products. 2 
 31. Responsibility of aquaculture farm operators. 
32. Veterinary monitoring.  
33. Random checks.  
34. Facilitation and collaboration.  
35. Actions where maximum levels are exceeded.  
36. National reference laboratories.  
37. Official samples.  
38. Costs of investigations, checks and analyses.  
39.  Cost of destroying animals.  
40.  Suspension of approval arrangements. 
  
PART IV – MISCELLANEOUS  
 
41. Collaboration with other departments. 
42.  Monthly returns 
43. Falsification of documents. 
44.  Obstruction of Inspectors. 
45.  Failure to cooperate.  
46.  Penalty. 
47.  Powers of court. 
48.  Chief Fisheries Officer to ensure compliance.   
49.  Immunity of Chief Fisheries Officer and Fisher ies Inspectors. 
50. Revocation of S.I. No 12 of 2008. 
 
SCHEDULES 
FIRST SCHEDULE  FISH SANITARY CERTIFICATE 
SECOND SCHEDULE GENERAL CONDITIONS FOR ESTABLISHMEN TS 
THIRD SCHEDULE  CONDITIONS FOR STORAGE AND TRANSPOR T 
FOURTH SCHEDULE CONDITIONS FOR PACKAGING 
FIFTH SCHEDULE GENERAL REQUIREMENTS FOR DISTRIBUTIO N AND 
MONITORING OF WATER 
SIXTH SCHEDULE GENERAL REQUIREMENTS FOR CONDITIONS AND 
CONTROL OF UPSTREAM ACTIVITIE 
SEVENTH SCHEDULE GENERAL REQUIREMENTS AND CONDITION S FOR 
APPROVAL OF ESTABLISHMENTS 
EIGHT SCHEDULE GENERIC CERTIFICATE OF APPROVAL FOR FISH 
ESTABLISHMENTS  
NINTH SCHEDULE GENERAL REQUIREMENTS FOR FISHERY PRO DUCTS 
TENTH SCHEDULE FISH / FISHERY /AQUACULTURE INPUTS I MPORT 
PERMIT 
 3 
 STATUTORY INSTRUMENTS 
2017 No. …. 
The Fish (Fishery and Aquaculture Products) (Qualit y Assurance) Rules, 2017 
(Under section 35 of the Fish Act, Cap. 197) 
IN EXERCISE  of the powers conferred upon the Minister responsi ble for fisheries by section 35 
of the Fish Act, these Rules are made this ……...... ..... day of ………….….........2017. 
 
PART I - PRELIMINARY. 
1.  Title. 
These Rules may be cited as the Fish (Fishery and A quaculture Products) (Quality 
Assurance) Rules, 2017.   
 
2. Purpose of Rules. 
The purpose of these Rules is- 
 
(a)   to prescribe measures for monitoring and control o f fish, fishery and aquaculture 
products and the inputs used in the aquaculture val ue chain; and  
 
(b)   to prescribe procedures for monitoring the substan ces and groups of residues 
likely to contaminate fish, fishery and aquaculture  products. 
 
3.  Interpretation. 
In these Rules unless the context otherwise require s-        
 
“Act” means the Fish Act, Cap. 197; 
 
“approved laboratory” means a laboratory accredited  by a competent accreditation body or 
authority and which has entered into a memorandum o f understanding with the Competent 
Authority of Uganda, for the purposes of examining an official sample; 
 
“aquaculture” means the practice of breeding and ra ising fish in controlled conditions until 
placed on the market as a foodstuff; and includes t he raising of fresh water fish or crustaceans 
caught in their natural environment when immature a nd kept until they reach the desired 
commercial size for human consumption;  
 
“aquaculture establishment” means a facility or pre mises on land or water approved for the 
production of fish through aquaculture or products used in aquaculture;    
 
“aquaculture product” means- 
 
(a)   all fishery products born and raised in controlled  conditions until placed on the 
market as food; and  
 
(b)   fresh water fish or crustaceans caught in their na tural environment when juvenile 
and kept until they reach the desired commercial si ze for human consumption; 
 4 
 “audit” means a systematic and independent examinat ion to determine whether activities and 
related results comply with the planned arrangement s and whether these arrangements are 
implemented effectively and are suitable to achieve  the objectives; 
 
“authorised officer” has same meaning as in the Act ; 
 
“authorised landing site” means a landing site pres cribed under the Fish (Fishing) Rules, 
2010; 
  
“batch” means a quantity of fish, fishery and aquac ulture products obtained under practically 
identical circumstances, during a period of time in dicated by a specific code; 
 
“Beach Management Unit (BMU) has the same meaning a s in the Fish (Beach Management) 
Rules, 2017; 
 
“beta-agonist” means a beta adrenoceptor agonist; 
 
“certification” means the procedure by which an off icial certification body or recognised 
certification body provides written or equivalent a ssurance that foods or food control systems 
conform to prescribed requirements based on a range  of inspection activities including 
continuous on-line inspection, auditing of quality assurance systems or examination of 
finished products; 
 
“chilling” means the process of cooling fish or fis h products to a temperature approaching 
that of melting ice; 
 
“clean water” means sea and fresh water which is fr ee from microbiological contamination, 
harmful substances and toxic marine plankton such q uantities likely to affect the health and 
quality of fish and fishery products; 
 
 “consignment” means a quantity of fish, fishery or  aquaculture products bound for one or 
more customers in the country of destination and co nveyed by one means of transport only; 
 
 “disinfectants ” means chemical compounds capable of destroying path ogenic 
microorganisms or inhibiting their growth or surviv al ability or substances approved under 
Uganda Standard No. US 653:2006 on disinfects issue d by the Uganda National Bureau of 
Standard; 
 
“establishment” means any premises where fish, fish ery or aquaculture products are prepared, 
handled, processed, chilled, frozen, packaged or st ored, but does not include an auction or 
wholesale market in which only display and sale by wholesale takes place; 
 
“fish” means a vertebrate fish alive or dead and an y part of it and includes the young and 
eggs; 
 
“fish feed” means food for fish;  
 
“fish feed establishment” means premises where fish  feed is prepared, handled, packaged or 
stored; 
 5 
 “Fish inspector” means a fish inspector designated under rule 5 to ensure compliance with 
these Rules at landing sites within their respectiv e districts; 
 
“Fisheries Inspector” means a Fisheries Inspector a ppointed by the ministry responsible for 
public service; 
 
“fish market” means any place where fish is placed for commercial purposes;  
 
“fishery product” means all seawater or freshwater animals, and all mammals, reptiles and 
frogs whether wild or farmed and including all edib le forms, parts and products of such 
animals but excludes live bivalve molluscs, live ec hinoderms, live tunicates and live marine 
gastropods; 
 
 “fraudulent product” means a product that has been intentionally produced, packaged or 
labelled in a manner that is false, misleading or d eceptive or is likely to create an erroneous 
impression regarding its origin, character, value, quantity, composition, merit or safety; 
 
“fresh product” means a fishery product whether who le or prepared, which has not undergone 
any treatment to ensure preservation, other than ch illing, and includes fish products packaged 
under vacuum or in a modified atmosphere; 
 
“frozen product” means a fishery product which has under-gone a freezing process to reach a 
core temperature of -18ºC or less after temperature  stabilization; 
 
“illegal treatment” means the use of unauthorised s ubstances or products for the treatment of 
fish, fishery or aquaculture products; 
 
“landing site” means a landing site prescribed unde r the Fish (Fishing) Rules, 2010; 
 
 “Hazard Analysis Critical Control Point (HACCP)” m eans a system which identifies, 
evaluates and controls hazards which are significan t for food safety; and is an internationally 
recognized approach to food safety management syste m; 
 
“inspection” means the examination of food or syste ms for control of food, raw materials, 
processing, storage and distribution including in-p rocess and finished products; 
 
“management” includes any person in charge of an es tablishment; 
 
“monitoring plan” means a set of activities set up for purposes of the detection of a certain 
substance or residue in a certain specimen includin g water, animal, sediment or food; 
 
“monitoring procedure” means a planned observation or measurement of a parameter, at a 
specified point or time, which is then compared to a target including a standard, an 
operational limit or a critical limit; 
 
“National Standard” means a standard issued or adop ted by the Uganda National Bureau of 
Standards for use in Uganda; 
 
“official controls” means any form of control that the competent authority performs for 
verification of compliance with these Rules; 6 
  
“official sample” means a sample taken by the compe tent authority for the purposes of 
official controls; 
 
“packaging” means protecting fish, fishery or aquac ulture product by use of a container, 
wrapper or any other suitable material; 
 
“placing on the market” means the holding or displa ying of fish, fishery or aquaculture 
product for sale, offering for sale, selling, deliv ering or any other mode of placing on the 
market in or outside Uganda; 
 
“processing” means subjecting fish, fishery or aqua culture product to a chemical or physical 
process including steaking, filleting, skinning, he ating, smoking, salting, dehydrating; or 
marinating of a chilled or frozen product, whether or not associated with other foodstuffs, or 
a combination of these processes;  
 
“Quality Assurance System” means activities, proced ures and methods put in place to ensure 
the production of safe and quality fish, fishery an d aquaculture products; 
 
“risk analysis” means the complete process composed  of hazard identification, risk 
assessment, risk management and risk communication;  
 
 “requirements” means the criteria set down by the Competent Authority relating to trade in 
foodstuff covering the protection of public health,  the protection of consumers and conditions 
of fair trading; 
 
“residue” means a residue of substances having a ph armacological action, or their metabolites 
and of other substances transmitted to animal produ cts and likely to be harmful to human 
health. 
 
 “traceability” means  the ability to trace, follow and uniquely identify a fish, fishery product 
unit or batch through all stages of production, pro cessing and distribution; 
 
 “unauthorised substances or product” means any sub stance or product the administering of 
which to aquaculture products is prohibited in Ugan da; 
 
“upstream activities” means official controls under taken by the Chief Fisheries Officer from 
the time of harvesting to delivery at the processin g establishment; 
 
“validation” means supportive evidence or documenta tion to confirm that the values of the 
critical limits for each critical control point are  sufficient to prevent, eliminate or reduce to an 
acceptable level, food safety hazards in the final product; 
 
“vessel” means any vessel used for harvesting or tr ansporting fish to a landing site.  
4. Responsibilities for quality assurance. 
Every person or establishment handling or processin g fish, fishery or aquaculture products is 
responsible for ensuring- 
 
(a)  compliance with the Act, these Rules and any other applicable law; and  7 
   
(b)  the safety and quality of the fish, fisher or aquac ulture product at all times. 
 
PART II – QUALITY ASSURANCE OF FISH AND FISHERY PRO DUCTS 
5.  Fish Inspectors. 
(1) The Chief Fisheries Officer may, by notice in t he Gazette, designate authorised officers 
under the Fish Act to act as Fish Inspectors for th e purposes of implementing these Rules at 
the prescribed landing sites in their respective di stricts. 
 
 (2) A Fish Inspector designated under subrule (1),  shall have all the powers conferred on an 
authorised officer under the Act. 
 
(3) A Fish Inspector shall, in addition to the powe rs under subrule (2), have the power to- 
 
(a)  take samples of any fish, fishery or aquaculture pr oduct found in any vessel or 
vehicle at a landing site; 
 
(b)  seize any fish, fishery or aquaculture product at a  landing site that is unfit for 
human consumption, diseased or otherwise contaminat ed; 
 
(c)  take appropriate samples of non-fishery items inclu ding water, microbial 
swabs or ingredients at the landing site to verify compliance with these Rules; 
 
(d)  enter, inspect and search, at any time, any establi shment, vessel or vehicle at 
the landing- 
 
(i)  in order to ensure compliance with these Rules; or  
 
(ii)  in which the inspector has reasonable ground to bel ieve that 
evidence of an offence under these Rules may be fou nd;  
 
(e)  issue local health certificates at the landing site  under rule 8; and  
 
(f)  carry out regular inspection and monitoring of acti vities; and 
 
(g)   have access to documents and records of any vessel  or vehicle at the landing 
site to ensure compliance with these Rules. 
6.   Fisheries Inspectors. 
(1) A Fisheries Inspector appointed by the ministry  responsible for public service shall have 
all the powers conferred on an authorised officer u nder the Act. 
 
(2) Without limiting the general effect of subrule (1), a Fisheries Inspector shall have power 
to- 
 
(a)  take samples of any fish, fishery or aquaculture pr oduct found in any 
establishment, vessel, vehicle, premises or site se arched under these Rules; 
 8 
 (b)  seize any fish, fishery or aquaculture product, tha t is unfit for human 
consumption, diseased or otherwise contaminated; 
 
(c)  destroy or otherwise render harmless any fish, fish ery or aquaculture products 
which he or she has reasonable grounds to believe i s unfit for human 
consumption, diseased or otherwise contaminated; 
 
(d)  take appropriate samples of non-fishery items inclu ding water, microbial 
swabs or ingredients to verify compliance with thes e Rules; 
 
(e)  enter, inspect and search, at any time, any establi shment, vessel, vehicle, 
premises or site where aquaculture is practised- 
 
(i)  in order to ensure compliance with these Rules; or  
 
(ii)  in which the inspector has reasonable ground to bel ieve that evidence 
of an offence under these Rules may be found;  
 
(f)   issue fish sanitary certificates under rule 8; 
 
(g)  carry out regular inspection and monitoring of acti vities; 
 
(h)   access documents and records of establishments for  purposes of these Rules; 
and  
 
(i)  take any other action necessary for the purpose of carrying into effect the 
provisions of these Rules. 
 
7. Identification of Fisheries Inspector and Fish I nspectors. 
A Fisheries Inspector or Fish Inspector shall, in e xercising any of the powers conferred on 
him or her by these Rules, on demand, produce such means of identification as may be 
necessary to show that he or she is a Fisheries Ins pector or Fish Inspector for the purposes of 
these Rules.  
8.  Fish Sanitary Certificate. 
(1) A person shall not place on the market or expor t out of Uganda a batch or consignment of 
fish or fishery products without a Fish Sanitary Ce rtificate issued by a Fisheries Inspector in 
respect of the batch or consignment. 
 
 (2)   For the purposes of these Rules, a “Fish San itary Certificate” is the generic local health 
certificate or the generic sanitary health certific ate issued for the export of fish, fishery or 
aquaculture products from Uganda. 
 
(3) The Fish Sanitary Certificate referred to in su brule (2) shall be in the format set out in the 
First Schedule to these Rules. 
 
(4)  The fees to be charged for a Fish Sanitary Cer tificate in respect of each batch or 
consignment of fish, fishery or aquaculture product  shall be twenty thousand Uganda 
Shillings. 
 9 
 (5) A person shall not import a batch or consignmen t of fish or fishery products into Uganda 
without a Fish Sanitary Certificate or its equivale nt issued by the Competent Authority of the 
exporting country, in respect of the batch or consi gnment. 
 
(6) A person who contravenes this regulation commit s and offence. 
9.  Refusal to issue Fish Sanitary Certificate. 
(1)  A Fisheries Inspector may refuse to issue a Fi sh Sanitary Certificate in respect of any 
consignment or batch of fish or fishery products fr om an establishment where- 
 
(a)  the consignment or batch in respect of which the ce rtificate is sought is 
contaminated with micro-organisms, undesirable chem icals or substances that 
are potentially injurious to human health; 
 
(b)  the establishment has not complied with the sanitar y requirements prescribed 
under these Rules; 
 
(c)  the establishment has not complied with its safety and quality management 
programme; 
 
(d)  the contamination level in the consignment exceeds the prescribed national or 
international standard; 
 
(e)  the packaging and labelling of the consignment does  not comply with these 
Rules; or 
 
(f)  the establishment has not complied with any other c ondition prescribed by the 
Chief Fisheries Officer. 
 
(2)  Where a Fisheries Inspector refuses to issue a  Fish Sanitary Certificate, the inspector 
shall communicate to the applicant, in writing, the  reasons for the refusal.  
 
(3) A Fish Sanitary Certificate issued under this r ule, may be withdrawn or replaced where- 
 
(a)  the certificate is misplaced or lost; 
 
(b)  the certificate is damaged; or  
 
(c)  the product has not been shipped. 
 
(4) Where a certificate is withdrawn or replaced un der subrule (3), the Fisheries Inspector 
shall, where the applicant qualifies, issue a new c ertificate.  
 
(5) The establishment shall meet the cost of replac ing a certificate under subrule (4). 
 
10. Analysis of samples. 
(1)  A Fisheries Inspector, Fish Inspector or autho rised person may, for the purpose of 
establishing the safety and quality of fish or fish ery product, take samples for analysis in an 
approved laboratory at the cost of the establishmen t or owner of the fish, fishery or 
aquaculture product. 10 
  
(2) The Uganda Fisheries Laboratory shall be respon sible for official samples, testing and 
analysis of fish, fishery or aquaculture products a nd other related materials.  
 
(3) Where the Uganda Fisheries Laboratory is not co mpetent to test certain parameters, the 
Chief Fisheries Officer may identify and sign a Mem orandum of Understanding with an 
approved laboratory for purposes of offering a spec ialised analysis.  
 
(4) The laboratories approved under subrule (3) sha ll annually submit to the Chief Fisheries 
Officer their accreditation certificate.  
 
(5) The Laboratory shall verify sensory assessment of the quality of fish and fishery products 
to evaluate their freshness in accordance with Uganda Standard US 131, 1999 issued by the 
Uganda National Bureau of Standards.  
 
(6) The Chief Fisheries Officer shall implement env ironmental monitoring plans relating to 
residues in fish and water for both aquaculture and  wild fishery.  
11. Conditions for placing fish and fishery  produc ts on the market. 
(1) Placing of fish caught in its natural environme nt or fish and fishery products on the 
market shall be subject to the following conditions - 
 
(a)  the fish must have been- 
 
(i)  caught and landed in less than eight hours; or  
 
(ii)   stored in ice or at temperatures of melting ice in  appropriate 
containers; 
 
(iii) transferred to a vessel with ice storage capa bility in less than eight 
hours while being kept cool and protected from the sun and 
contamination, and brought to the landing site in a ccordance with the 
Code of Practice for Production and Marketing of Ch illed Fresh and 
Frozen Fish and Fishery Products;  
 
(b)  the fish must have been transported at temperatures  of melting ice from the 
landing site to an establishment or market in accor dance with the Code of 
Practice for Production and Marketing of Chilled Fr esh and Frozen Fish and 
Fishery Products; 
 
(c)  the fish must have been handled, and where appropri ate, packaged, prepared, 
processed, frozen, defrosted and stored, hygienical ly in an approved 
establishment; 
 
(d)  the fish must have undergone health and sanitary ch ecks in accordance with 
the relevant national standards; and 
 
(e)  the fish must have been appropriately packaged, sto red, and transported under 
sanitary conditions meeting the requirements set ou t in the Third and the 
Fourth Schedules. 11 
  
(2)  Fish to be placed on the market alive shall be  kept under conditions prescribed under the 
Uganda Standards US CAC/RCP 52:2003 and the Code of  Practice for Fish and Fishery 
Products.    
 
(3) Fish and fishery products sold in open markets,  supermarkets, chain stores and hotels 
shall meet the requirements prescribed under these Rules.  
12.  Product traceability. 
 (1) All steps in the supply chain shall, for each batch or consignment, identify the suppliers 
of fish and fishery products or raw materials and t heir customers for each specific batch or 
consignment. 
 
 (2) Every processing establishment shall identify the supplier and batch numbers of all 
ingredients, packaging materials and food contact c leaning chemicals used in the 
establishment. 
 
(3)  Products landed at a prescribed landing site s hall, if compliant with the requirements of 
the Act and these Rules be issued with a fish movem ent permit in accordance with the Fish 
(Beach Management) Regulations, 2017 as proof of or igin for traceability. 
 
(4) All products landed at prescribed landing sites  shall be assessed and if compliant with the 
prescribed standards, be issued with a local health  certificate by the authorised Fisheries 
Inspector. 
 
  (5) An export processing establishments shall onl y accept fish, fishery or aquaculture 
products that are accompanied by a signed local hea lth certificate. 
 
(6) Every processing establishment shall keep trace ability records for a period of at least two 
years from the date of issue. 
 
(7) Traceability records kept under subrule (6) sha ll be available to the Chief Fisheries 
Officer upon request. 
 
(8)  A person who contravenes this regulation commi ts an offence. 
 
13.  Requirements for exportation and importation. 
(1) A person shall not process for export, export o r attempt to export any fish or  fishery   
product unless that fish or fishery  product is processed in an establishment in accorda nce 
with these Rules. 
 
(2)  A person shall not import, export or attempt t o import, export, process or store for sale- 
(a)  any poisonous fish or fisheries product including s pecies of the families of 
tetradonidae, molidae, diodontidae, canthigasterida e and gempildae; 
 
(b)  fish or fishery products- 
 
 
(i)       containing biotoxins, toxins, antibiotics and contaminants; 12 
  
(ii)  containing food additives not permitted or in amoun ts exceeding 
permissible levels; 
 
(iii)  the quality of which is unfit for human consumption ; 
 
(iv)  is contaminated with radioactive material; or 
 
(v)  otherwise fails to meet the requirements of these R ules.  
 
(3) Permissible standards for the contaminants refe rred to under this rule are set out in the 
Ninth Schedule. 
 
(4) A person who contravenes this regulation commit s an offence. 
 
14. Use of food additives. 
(1) The use of food additives in fish and fishery pr oducts shall be in accordance with this rule 
and only those approved in accordance to US 45:2015 , General Standard for Food Additives, 
5th  Edition.   
 
(2) An establishment shall not be in possession of food additives without the approval of the 
Chief Fisheries Officer. 
 
(3) Permitted food additives shall not be used in a mounts exceeding the permissible levels. 
 
(4) A person shall not import fish, fishery or aqua culture products containing permissible 
levels of food additives or prohibited food additiv es prescribed by the Chief Fisheries Officer. 
 
(5) Where food additives are used, the establishmen t shall indicate on the packaging the type 
and name of the additive used in an indelible manne r.   
 
(6) A person who contravenes this regulation commit s an offence. 
 
15. General requirements for import and export. 
(1) A person or establishment shall not import into  Uganda any fish or fishery products 
without an import permit issued by the Chief Fisher ies Officer. 
 
(2) The import permit referred in subrule (1) shall  be in the format set out in the Tenth 
Schedule.  
 
(3) A person or establishment shall not export fish  or fishery products that do not comply 
with the labelling requirements under the Uganda Na tional Standard (Standard Specification 
for Labelling of Pre-packaged Foods; US EAS 38: 201 3), including the Establishment 
Approval Number and the Traceability Code.  
 
 (4) A person or establishment shall not load or un load a vessel, vehicle, aircraft or railway 
wagon with a consignment of fish or fishery product s for export or import unless the 
consignment has been duly inspected by a Fisheries Inspector, Fish Inspector or any other 
authorised officer. 
 13 
 (5)  All fish and fishery products being imported i nto Uganda must be verified by the Chief 
Fisheries Officer or a person authorised by the Chi ef Fisheries Officer, at the port of entry 
into Uganda. 
 
(6) Where an establishment imports any fish or fish ery products under subrule (5), the 
transportation, processing, packaging or other mann er of handling of that fish or fishery 
products shall be in accordance with these Rules an d shall comply with any other conditions 
prescribed by the Chief Fisheries Officer. 
 
(7) A person who contravenes this regulation commit s an offence. 
16.  Inspection of fish and  fishery products for e xport. 
(1) An establishment shall, before dispatch of a ba tch or consignment of fish or fishery 
products for export, notify a Fisheries Inspector o r Fish Inspector- 
 
(a)  at least twenty four hours prior to the dispat ch, in case of chilled fresh products; 
and  
 
(b)   at least seven days prior to the dispatch, in  case of frozen, processed and cured 
products.  
 
(2)  Each batch or consignment of fish or fishery p roducts to be exported shall be made 
available for inspection at the establishment or po rt of exit. 
 
(3) A person who contravenes this regulation commit s an offence. 
17.  Approval of establishment. 
 (1)  A person shall, before constructing, reconstr ucting or adapting an establishment, submit 
to the Chief Fisheries Officer, for approval, the p lan of the establishment and a list of 
activities to be carried out at the establishment i n accordance with the Seventh Schedule.  
 
(2)  The Chief Fisheries Officer may approve a plan  submitted under subrule (1) which meets 
the requirements set out in the Seventh Schedule. 
 
(3)  The Chief Fisheries Officer may provisionally approve activities of an establishment 
submitted under subrule (1) which meet the requirem ents set out in the Second, Third, Fourth 
and Fifth Schedules to these Rules. 
 
(4)  The provisional approval given under subrule ( 3) shall be valid for a period of three 
months. 
 
(5) The Chief Fisheries Officer may, after the expi ration of the period specified in subrule (4) 
and where it is satisfied through audits conducted that the establishment complies with the 
requirements prescribed under these Rules, grant a full approval for export to the 
establishment and issue an Establishment Approval N umber (EAN). 
 
 (6) A certificate of approval of an establishment shall be in the form set out in the Seventh 
Schedule. 
 14 
 (7)  The certificate of approval of an establishmen t shall be valid for one year and may be 
renewed subject to continued compliance with these Rules. 
 
(8) Where an establishment ceases operations for an y reason, the management of the 
establishment shall inform the Chief Fisheries Offi cer in writing immediately and in any case 
not more than three months after stopping operation s. 
 
(9)  An establishment that has not been in operatio ns for a period of one year or more shall be 
delisted. 
 
(10) The Chief Fisheries Officer may reinstate an e stablishment delisted under subrule (9) 
upon satisfactory inspection by Fisheries Inspector s. 
 
(11) A person who contravenes this regulation commi ts an offence. 
18.  Submission of Safety and Quality Management Pr ogramme. 
 (1) The management of an establishment shall draw up and submit to the Chief Fisheries 
Officer, a Safety and Quality Management Programme based on an internationally accepted 
Good Manufacturing Practice Guidelines approved by the Chief Fisheries Officer.  
  
(2)  The Chief Fisheries Officer may issue guidelin es to stakeholders for the preparation of 
their Safety and Quality Management Programme. 
19. Hazard Analysis Critical Control Points. 
 (1) The management of an establishment shall imple ment a quality assurance system based 
on the following Hazard Analysis Critical Control P oints (HACCP) principles- 
 
(a)  identification of relevant hazards and their means of control using a risk 
analysis approach;  
 
(b)  identification of critical control points in the es tablishment on the basis of the 
manufacturing processes and the intended use of the  products; 
 
(c)  establishment and implementation of monitoring proc edures for critical control 
points;  
 
(d)  establishment of the critical limits by which the s afety of the process can be 
determined as safe or potentially unsafe; 
 
(e)  establishment of appropriate corrective action proc edures for when critical 
limits are exceeded; 
 
(f)  establishment of procedures to be regularly underta ken in order to verify that 
measures outlined in subparagraphs (a) to (d) are e ffectively conducted;  
 
(g)  keeping documentation of procedures and records to demonstrate that the 
system is operating within the set standard limits;  and  
 15 
 (h)   keeping the results of the different checks, tests  and analysis for a period of at 
least two years. 
 
 (2)   The management of an establishment shall sub mit to the Chief Fisheries Officer, a copy 
of the safety and quality manual including the HACC P plan prepared under subrule (1) for 
assessment, site verification and approval. 
 
(3) The management of an establishment shall take s amples for analysis in an approved 
laboratory for the purpose of checking cleaning and  disinfection methods and for the purpose 
of own checks for compliance with relevant national  standards.  
 
(4) A person who contravenes this regulation commit s an offence. 
 
20. Authorised landing Sites  
All Fish shall be landed at a landing site prescrib ed under the Fish (Fishing) Rules, 2010 that 
meet the requirements set out in the Sixth Schedule .  
 
21. Approval of artisanal fish processing facilitie s. 
(1) A person shall not handle fish or fishery produ cts in a manner that compromises quality 
and safety of the fish including placing fish or fi shery products on bare-ground. 
(2) All licensed artisanal fish processing faciliti es shall be registered by the Chief Fisheries 
Officer 
(3)  All artisanal processors shall conform to the minimum hygiene requirements prescribed 
in the Code of Practice for Safety and Quality Assu rance in the Artisanal Fisheries Subsector.  
(4) A person who contravenes this regulation commit s an offence. 
 
22. Approval of fish maw processors and exporters.  
(1) Every processing establishment for fish maws sh all comply with the requirements 
specified in rules, 13, 14,15and 16. 
(2) Every processing establishment for fish maws sh all meet requirements outlined in the 
Second Schedule to these Rules. 
(3) Part IV of these Rules applies to processing es tablishments for fish maws. 
(4) Fish maws shall be processed in a manner that e nsures quality and safety of the product; 
and that meets the relevant environmental and healt h requirements.  
(5) A processing establishment for fish maws shall,  ensure that fish maws meet the export 
and import requirements specified in rule 13 before  placement of the products on the market. 
(6) The conditions for storage and transport of fis h maws shall be in accordance with Third 
Schedule to these Rules. 
23 . Approval of independent ice producers for the  fi sh industry. 
The Chief Fisheries Officer may approve independent  suppliers of ice to the fishing industry 
which meet the condition prescribed in the Manual o f Standard Operating Procedures for Fish 
and Aquaculture Inspection and Quality Assurance is sued by the Chief Fisheries officer.  16 
 24.  Licensed of vessels used in fisheries  to meet  hygienic criteria. 
(1) The operator or owner of a vessel licensed unde r the Act shall meet the required hygienic 
criteria set out in the Third and Sixth Schedule to  these Rules and the appropriate checklists 
in the Manual of Standard Operating Procedures for Fish and Aquaculture Inspection and 
Quality Assurance.  
 
(3) A Fisheries Inspector shall conduct quarterly v erification of licensed vessels to ensure 
continuous compliance with the criteria set out und er these Rules.  
 
 (4)  The Chief Fisheries Officer may suspend a ves sel licence where standards are not 
maintained or there is violation of the Act, these Rules and any other applicable law until 
such time that it can be demonstrated that the vess el is compliant. 
 
PART III – QUALITY ASSURANCE OF AQUACULTURE PRODUCT S 
 
25. Conditions for placement of aquaculture product s on the market. 
(1) The conditions for placement of fish and fisher y products on the market prescribed in rule 
11 shall apply to fish and fishery products origina ting from aquaculture.  
 
(2)  A processor of aquaculture fish consigned for placement on the market for human 
consumption shall make a declaration to the Chief F isheries Officer in writing that 
either- 
 
(a)  no veterinary drugs have been used in the farming; or 
 
(b)  if veterinary drugs have been used, that the minimu m withdrawal 
periods for the drugs used has been observed before  harvesting. 
 
(3) A person or establishment shall not sell fish t reated with veterinary drugs and sold live for 
onward growing before the end of the withdrawal per iod without informing the buyer in 
writing to enable the buyer to observe the withdraw al period. 
 
(4) The management of an aquaculture establishment shall ensure that fish is starved for at 
least 24 hours before slaughter to induce a complet ely empty digestive system. 
  
(5) The management of the aquaculture establishment  shall ensure that fish is stunned, 
shocked or killed immediately after harvesting it f rom the holding facility and iced. 
 
(6) A person or establishment shall not place on th e market any aquaculture products for 
which veterinary drug residues exceed the maximum r esidue limit prescribed by the Chief 
Fisheries Officer and in accordance with the Ninth Schedule. 
 
(7) A person or establishment shall not place on ma rket live fish unless – 
 
(a)  the fish to be placed on the market or transported alive is at all times kept 
under ideal survival conditions; and  
 
(b)  the live fish is transported in appropriately const ructed containers, well aerated 
and previously cleaned and disinfected. 
 17 
 (8) A person who contravenes this regulation commit s an offence. 
 
26. Requirements for sourcing and placement on mark et of feed for aquaculture 
animals.  
(1) All feed establishments intending to place on t he market fish feed for use in commercial 
aquaculture shall register with the Chief Fisheries  Officer. 
 
(2) Any person who places on the market or uses any  feed which is substandard commits an 
offence. 
 
(3) Any person who has, for the purpose of a trade or business, possession or control of any 
fish feed shall, if required by a Fisheries Inspect or, conduct an analysis to demonstrate to the 
satisfaction of the inspector, the quality and safe ty of the feed. 
 
(4) A fish feed establishment that intends to place  fish feed on the market for use in 
commercial aquaculture shall put in place measures to guarantee the safety and quality of the 
fish feed. 
 
(5) The measures referred to in subrule (4) shall b e similar or equivalent to those required for 
establishments producing fish and fishery products for human consumption under Part II.  
 
(6) The general requirements for establishments is set out in the Second Schedule to these 
Rules shall apply to feed establishments. 
 
(7) Fish feed, feed materials and ingredients, feed  preparation, processing or manufacturing, 
storage, transport and use shall conform to the Uga nda Standard US 8187,2009 for Fish 
Feeds Specifications. 
  
(8) The Chief Fisheries Officer shall carry out ins pection of fish feed establishments and 
monitor the operations of all persons involved in t he value chain for feed to ensure 
compliance with these Rules. 
27. Traceability measures for aquaculture animals and p roducts.  
The management of aquaculture establishments shall ensure adequate traceability measures 
during harvesting and transportation. 
 
28. Monitoring of aquaculture production process.  
(1) The production process of fish, aquaculture pro ducts and primary products of animal 
origin shall be monitored for the purpose of detect ing the presence of residues and substances 
set out  in the Ninth  Schedule. 
 
(2) The environment from which fish is captured or aquaculture production is conducted shall 
be monitored for the purpose of detecting the prese nce of environmental contaminants, 
residues or substances  set out  in the Ninth Sched ule. 
 
(3) The Chief Fisheries Officer shall prepare a res idue monitoring programme for all 
potential contaminants of aquaculture products whic h shall be implemented through annual 
residue monitoring plans drawn by the Chief Fisheri es Officer. 
 18 
 (4) The Chief Fisheries Officer shall, in implement ating residue monitoring programmes, 
base the implementation on the residue monitoring p lans where laboratory analysis is 
undertaken on a sample or samples that is represent ative of all exporting farms and 
exportable products.  
 
29.  Coordination of monitoring and inspection.   
The Chief Fisheries Officer shall co-ordinate the i mplementation of the monitoring and 
inspection activities. 
  
30.  Evaluation of residue monitoring programme for  aquaculture products. 
(1) The Chief Fisheries Officer shall evaluate the initial residue monitoring programmes to 
ascertain- 
 
(a)  their conformity with these Rules; and  
 
(b)   whether they provide sufficient guarantee to detec t the presence of the residues 
and substances set out  in the Ninth Schedule. 
 
(2) The Chief Fisheries Officer shall, in each year , review the initial monitoring programmes 
taking into account the  previous results obtained.  
 
31. Responsibility of aquaculture farm operators. 
(1) An aquaculture farm which places aquaculture pr oducts on the market and any person 
engaged in aquaculture trade shall- 
 
(a)  register with the Chief Fisheries Officer before en gaging in the trade; and  
 
(b)  undertake to comply with the Act, these Rules  and any other applicable laws and 
the laws of  the importing country.  
 
(2) The mamangement  in charge of an establishment of initial preparation or  processing of 
primary aquaculture products shall take all the nec essary measures and carry out checks to- 
 
(a)  accept whether by direct delivery or through an int ermediary, only products for 
which the producer is able to guarantee that withdr awal times have been observed 
for any drugs or chemicals used in treatment of fis h at the farm; 
 
(b)  be satisfied that the aquaculture products brought into the establishment- 
 
(i)  do not contain residue levels, which exceed maximum  permitted limits; 
or  
 
(ii)  do not contain any trace of prohibited substances o r products; 
 
(c)  ensure that the producers or persons referred to in  subrule (1) place on the market 
only- 
 
(i)  animals to which no unauthorised substances or prod ucts have been 
administered or which have not undergone illegal tr eatment within 
the meaning of these Rules; 19 
  
(ii)  animals in respect of which, where authorised produ cts or 
substances have been administered, the withdrawal p eriods 
prescribed for those products or substances have be en observed; and  
 
(iii)  products derived from the animals referred to in (i ) and (ii). 
 
(3) Where an animal is presented at the initial pre paration or processing establishment by a 
person other than the producer, the obligations und er subrule (2) (a) shall be on the person 
who presents the animal for initial preparation. 
 
(4) A person who contravenes this regulation commit s an offence. 
 
32. Veterinary monitoring.  
(1) Every  commercial aquaculture establishment sha ll  engage the services of a qualified 
veterinarian or fish pathologist to- 
 
(a)    carry out the diagnostics, treatment and monitori ng of aquaculture; and 
 
(b)   to provide treatment on the farm or establishment in conformity with these Rules. 
  
(2) The veterinarian or pathologist referred to und er subrule (1) shall regularly take record of 
all the actions carried out at the farm concerning the acquisition and application of the 
veterinary drugs.   
  
33. Random checks.  
The Chief Fisheries Officer may conduct random chec ks on any establishment where 
aquaculture is practiced or where aquaculture produ cts or products used in aquaculture are 
handled including fish establishments to ensure com pliance with these Rules. 
 
34. Facilitation and collaboration.  
(1)  The checks referred to under rule 33 shall be carried out by the Chief Fisheries Officer or 
a person  authorised by the Chief Fisheries Officer   without prior notice. 
 
(2)The owner or manager of an aquaculture farm or p roducts or his or her representative shall 
facilitate inspection of aquaculture products. 
 
(3) The owner and manager of an establishment commi ts an offence where- 
 
(a)   prohibited substances are found to be in use; or  
 
(b)  illegal practices that may render products unsafe f or the purpose they are intended to 
are found to take place in the   establishment. 
 
(4) Where contaminated products or prohibited subst ances are found in an aquaculture farms, 
the management of the establishment shall, at their  cost, cooperate with the Chief Fisheries 
Officer to ensure safe disposal of the product or s ubstance.     
 
35. Actions where maximum levels are exceeded.  
The Chief Fisheries Officer shall- 20 
  
(a)  where the maximum levels, set out  in  the  Ninth  Schedule to these Rules or levels 
established by the Chief Fisheries Officer in  rule   13 (3) have been exceeded, carry 
out any measures or investigation which he or she  may deem appropriate in relation 
to the finding in question; and 
 
(b)  where the examination reveals the presence of resid ues of authorised substances 
exceeding the levels or contaminants, the measures laid under these Rules with 
regard to exceeding maximum limit of residues, and costs of investigations shall 
apply. 
 
36. National reference laboratories.  
(1) The Chief Fisheries Officer shall, by statutory  order, designate at least one national 
reference laboratory for purposes of these Rules.  
 
(2) A Chief Fisheries Officer may assign a given re sidue or residue group to more than one 
national reference laboratory. 
 
37. Official samples.  
(1) The Chief Fisheries Officer, Fisheries Inspecto r, Fish Inspector  or authorised officer may 
take samples for analysis from an aquaculture farm or establishment to ensure compliance 
with these Rules. 
 
(2) The samples taken under subrule (1) shall be ta ken in accordance with guidelines set out 
in the Eigth  Schedule to these Rules and analysed  in approved laboratories. 
 
(3) Where positive results are obtained from an ana lysis conducted under subrule (1), the 
Chief Fisheries Officer request for information fro m the management of  aquaculture farm 
regarding the products and where necessary conduct detailed investigations. 
 
(4) Standard sampling and analysis procedures shall  be applied  in conducting the analysis of 
samples under these Rules and any deviation shall b e validated for compliance with 
internationally recognised and acceptable procedure s. 
 
(5) The Chief Fisheries Officershall in issuing an authorisation for the placing on the market 
of a veterinary medicinal product intended for admi nistration to a species, the meat or 
product of which is intended for human consumption,  issue  routine analysis methods for the 
active ingredients of the veterinary medicinal prod uct to be used by  approved laboratories. 
 
(6) Where positive results are obtained in an analy sis under subrule (4)- 
 
(a)  the owner shall provide to the Chief Fisheries Offi cer without delay, all the information 
required to identify the animal and farm of origin or departure; 
 
(b)   the Chief Fisheries Officer shall obtain full deta ils of the examination and its result;  
 
(c)  the owner shall provide to the Chief Fisheries Offi cer any information the owner deems 
useful in investigating the sources of the detected  residues with a report highlighting the 
probable sources suspected and reasons to support t he owner’s suspicion;  
 21 
 (d)  the aquaculture products from which the samples hav e been taken shall be clearly 
identified and the products shall not in any circum stances leave the farm until the results 
of the further checks and investigations  have been  conducted and the results made 
available; 
 
(e)  the Chief Fisheries Officer shall in addition carry  out- 
 
(i)  an investigation on the farm of origin or departure  as appropriate to 
determine the reasons for the presence of residues;   
 
(ii)  in the case of illegal treatment, an investigation of the source  of the 
substances or products concerned at the stage of ma nufacture, 
handling, storage, transport, administration, distr ibution or sale, as 
appropriate; and 
 
(iii)   any other further investigations which the Chief F isheries Officer 
considers necessary. 
 
(7) Where illegal treatment is established from the  analysis under this rule, the Chief 
Fisheries Officer shall ensure- 
 
(a)   that the aquaculture animals or products concerned  in the investigations are 
immediately placed under official control; 
 
(b)  that all the aquaculture products concerned are ide ntified; and  
 
(c)  that an official sample is taken from a statistical ly representative sample, on 
internationally recognized scientific basis. 
 
(8)  The Chief Fisheries Officer shall, where there  is evidence of residues of authorised 
substances or products of a level exceeding the max imum limit for residues, carry out an 
investigation in the farm of origin or departure, a s applicable, to determine why the limit was 
exceeded. 
 
(9) The Chief Fisheries Officer shall, in accordanc e with the results of the investigation 
carried out under subrule (8),  take all necessary measures to safeguard public health 
including through prohibiting aquaculture products from leaving the farm or establishment  
concerned indefinitely or  for a specified period d etermined by the Chief Fisheries Officer. 
 
(10) Where there is  repeated infringements of maxi mum residue limits when animals or 
products are placed on the market by a farmer or a processing establishment, the Chief 
Fisheries Officer shall- 
 
(a)   conduct intensified checks on the animals and prod ucts from the farm or 
establishment in question Chief Fisheries Officer f or a period of at least six 
months; and  
(b)  impound the products from the farm or establishment  concerned pending the 
results of analysis of the samples. 
 22 
 (11)  The Chief Fisheries Officer shall, by notice in a newspaper of national circulation,  
declare  aquaculture products unfit for human consu mption where results show that the 
maximum residue limit has been exceeded. 
 
38. Costs of investigations, checks and analyses.  
The costs of investigations, checks and analyses un der rule 37 shall be borne by the owner or 
person having charge of the animals. 
 
39.  Cost of destroying animals.  
Without prejudice to criminal or administrative pen alties, the cost of destroying animals 
which have given a positive result shall be borne b y the owner of the animals without 
indemnity or compensation. 
 
40.  Suspension of approval arrangements.  
(1) Without prejudice to criminal penalties laid do wn in Act and any other applicable law, 
where the holding, use or manufacture of unauthoris ed substances or products in a 
manufacturing establishment is confirmed, any permi ts, licences, authorisations or official 
approval  enjoyed by the establishment concerned sh all be suspended for a period during 
which the establishment shall be subjected to more stringent checks. 
 
(2) Where there is a repeated offence, the licence,  permit, authorisations or approval 
arrangements referred to in subrule (1) shall be pe rmanently withdrawn. 
 
(3) In ensuring compliance with subrules (1) and (2 ), the Chief Fisheries Officer shall 
collaborate with other relevant government ministri es, departments or agencies, where 
appropriate, as mandated by relevant laws.  
 
PART IV – MISCELLANEOUS  
41. Collaboration with other departments. 
The Chief Fisheries Officer may, in implementing th ese Rules, consult and co-operate with 
relevant private and public institutions having aim s or objectives related those under these 
Rules. 
42.  Monthly returns 
The management of an establishment involved in aqua culture, fish processing, import or 
export shall submit monthly returns of its transact ions to the Chief Fisheries Officer within 
the first week of the following month. 
43. Falsification of documents. 
A person who falsifies or unlawfully alters, destro ys, erases or obliterates any declaration, 
certificate or other document made or issued under these Rules, or any label or mark placed 
on any container in accordance with these Rules com mits an offence. 
44.  Obstruction of Inspectors.  
(1) A person shall not- 
 
(a)  obstruct, impede or refuse to admit a Fisheries Ins pector, Fish Inspector or any 
other authorised person acting in the exercise of h is or her functions under these 
Rules or any other applicable law; or  23 
  
(b)  aids any person in obstructing, impeding or refusin g to admit a Fisheries 
Inspector or Fish Inspector.  
 
(2) A person who contravenes subrule (1) commits an  offence.  
 
45.  Failure to cooperate.  
Any person who fails to cooperate with the Chief Fi sheries Officer, Fish Inspector or 
Fisheries Inspector during inspection, investigatio n, checks and sampling under these Rules 
commits an offence. 
46.  Penalty. 
A person who commits an offence under these Rules i s liable, on conviction, to a fine not 
exceeding three thousand shillings or imprisonment not exceeding three months or both.  
47.  Powers of court. 
The court may, in addition to or in substitution fo r any penalty that it may be impose under 
these Rules order- 
 
(a)  the withdrawal of any licence, permit or approval g ranted under these Rules; or 
 
(b)  the closure of any establishment which has violated  any provision of these Rules. 
48.  Chief Fisheries Officer to ensure compliance. 
 (1)  The Chief Fisheries Officer shall ensure that  the management of an establishment takes 
all necessary measures to comply with these Rules. 
 
(2) Where an establishment contravenes these Rules,  the Chief Fisheries Officer may 
authorise actions to suspend temporarily or withdra w some or all of the approvals or services 
of the Chief Fisheries Officer to the establishment , until such a time as the establishment 
demonstrates its compliance with these Rules. 
 
49.  Immunity of Chief Fisheries Officer and Fisher ies Inspectors. 
No liability, civil or criminal shall be attached t o the Chief Fisheries Officer, Fisheries 
Inspectors or authorised person in respect of any l oss arising from the exercise in good faith 
by the Chief Fisheries Officer, Fisheries Inspector  or an authorised person in the performance 
of his or her functions under these Rules.  
50. Revocation of S.I. No 12 of 2008. 
The Fish (Quality Assurance) Rules, 2008 are hereby  revoked. 
 
 
 
 
 24 
 SCHEDULES 
FIRST SCHEDULE 
Rule 8 (3) 
FISH SANITARY CERTIFICATE 
 
THE REPUBLIC OF UGANDA 
 
HEALTH CERTIFICATE FOR EXPORTS OF FISHERY PRODUCTS 
INTENDED FOR HUMAN CONSUMPTION  
       THE REPUBLIC OF UGANDA 
MINISTRY OF AGRICULTURE, ANIMAL INDUSTRY AND FISHERIES P.O. BOX 102, ENTEBBE, UGANDA 
HEALTH CERTIFICATE FOR IMPORTS OF FISHERY PRODUCTS INTEND ED FOR HUMAN COSUMPTION 
 
         Veterinary certificate to non EU 
COUNTRY – UGANDA 
1.1  Consignor 
Name .............................................. ........................ 
Address ............................................. ...................... 
Postal Code ......................................... .................... 
Tel No.............................................. ......................... 1.2 C ertificate 
reference number  1.2a 
1.3 Chief Fisheries Officer  
1.4 Local Competent Authority 
1.5 Consignor 
       Name ....................................... ............................... 
Address ............................................. ...................... 
Postal Code ......................................... .................... 
       Tel No...................................... ................................. 
      Eori No...................................... .................................. 1.6 
1.7 Country of origin 
        UGANDA ISO 
Code 
UG 1.8 Region of origin Code 
......... 1.9 Country of 
destination 
............................. ISO Code 1.10 
1.11 Place of origin 
        ........................................... ............................................. 
        Name ...................................... .. Approval Number .......... 
        Address .................................... .......................................... 1.12 
1.13 Place of loading ................................. ............................... 1.14 Date of departure  ............................................. 
1.15 Means of transport 
Aeroplane                      Ship              Rail Wagon 1.16 Entry Bip...................................... ..................  
1.17  
25 
 Road vehicle                 Other 
Identification ...................................... ................................... 
Documentary references .............................. ......................... 
1.18 Description of commodity 
................................................... ................................................. 1.19 Commodity code ................................... .......... 
 1.20 Quantity Gross Weight 
................................................ 
1.21 Temperature of product 
Ambient                                    Chilled                                   Frozen 1.22 Number of packages 
............................................... 
1.23 Identification of container and Seal number 
................................................... ................................................... ............................... 1.24 Type of packaging 
.............................................. 
1.25  Commodities Certified for Human Consumption  
 1.27 For import of admission into non EU 
................................................... ...................... 
1.26 Identification of the commodities 
Approval number of establishments ..................... ..............      Batch No. 
Species (Specific name) Nature of commodity   Treatment type    Manufacturing plant Number of packages Net WT 
....................................     .......... ........................    ......................    ................................   ............. ...................   ......... ....   
 
COUNTRY – UGANDA          Fishery products 
II. Health Information  
 
 II a. Certificate reference number 
 
 
 
II.1 (i) Public health attestation 
                I, the undersigned declare that I am aware  of the relevant provisions of Regulations (EC) No. 
178/2002, (EC)No. 852/2004, (EC)No.853/2004 and (EC)No. 854/2004 and certify that fishery products 
described above were produced in accordance with those requireme nts, in particular that they: 
(a)  Come from (an) establishment(s) implementing a programme  based on the HACCP principles in 
accordance with regulation (EC) No. 852/2004. 
(b)  Have been caught and handled on board vessels, landed, handle d and where appropriate prepared, 
processed, frozen and thawed hygienically in compliance wi th the requirements laid down in Section 
VIII. Chapter V of Annex III to Regulation (EC) No. 853/2004. 
(c)  Satisfy the health standards laid down in Section VIII . Chapter V of Annex III to Regulation (EC) No. 
853/2004 and the criteria laid down in Regulation (EC) No. 2073/2005 on microbiological criteria for 
food stuffs. 
(d)  Have been packaged, stored and transported in compliance with S ection VIII, Chapters VI to VIII of 
Annex III to Regulation (EC) No. 853/2004. 
(e)  Have been marked in accordance with Section I of Annex II to Regulation (EC) No. 853/2004. 
(f)  The guarantees covering live animals and products thereo f, if from aquaculture origin, provided by the 
residue plans submitted in accordance with Directive 96/ 23/EC, and in particular Article 29 thereof, are 
fulfilled; and 
(g)  Have satisfactorily undergone The official controls laid dow n in Annex III to Regulation (EC) No. 
854/2004 
II.2.1       Animal health attestation for products of aquaculture ori gin 
                I, the undersigned declare that the fishery products descri bed above originate from fish or crustaceans 
that were clinically healthy on the day of harvest and ha ve been transported under conditions that do not alter the 26 
 animal health status of the products and certify, in part icular that: 
(a)  If from species susceptible to ISA and/or EHN, they- 
(i)  [Originate from a source considered free from ISA and/or EHN in accordance with the relevant EU 
legislation or OIE Standard]. 
(ii)  [have been slaughtered and eviscerated] 
(b)  If from species susceptible to VHS and/or IHN, they 
(i)  Originate from a source considered free from VHS/IHN i n accordance with the relevant EU legislation 
or OIE Standard]. 
(ii)  [have been slaughtered and eviscerated]. 
II.2.2 [ Requirements for species susceptible to Viral haemorr hagic septicaemia (VHS) haematopoietic 
narcosis (IHN), infectious salmon anaemia (ISA), herpe s virus (KHV) and white spot disease intended for 
a Member State, zone or compartment declared disease free  or subjected to a surveillance or eradication 
programme for the relevant disease. 
I, the undersigned official Inspector, hereby certify that the aquaculture animals or products thereof referred to in 
part I of this certificate originate from a country/ter ritory, zone or compartment declared free from [VHS], 
[IHN], [ISA], [KHV], white spot disease in accordance  with Chapter VII of Directive 2006/88/EC or the 
relevant OIE Standard by the competent authority of my country. 
(a)  Where the relevant diseases are notifiable to the Chief Fis heries Officer and reports of suspicion of the 
infection of the relevant disease must be immediately inve stigated, by the Chief Fisheries Officer. 
(b)  All introduction of species susceptible to the relevant disea ses come from an area declared free of the 
disease and 
(c)  Species susceptible to the relevant diseases are not vaccina ted against the relevant diseases. 
II.2.3 Transport and labelling requirements 
I, the undersigned official Inspector, hereby certify that: 
(a)  II.2.3.1 the aquaculture animals referred to above are placed u nder conditions, including with a water 
quality, that do not alter their health status; 
(b)  II.2.3.2 the transport container or well boat prior to loadi ng is clean and disinfected or previously 
unused; and 
(c)  II 2.3.3 the consignment is identified by a legible label on t he exterior of the container, or when 
transported by well boat, in the ship’s manifest, with t he relevant information referred to in boxes 1.7 to 
1.11 of Part 1 off this certificate, and the following s tatement: 
“[Fish Crustaceans] intended for human consumption in the Community”. 
• Box reference 1.8: Region of origin: For products of aquacultur e origin and if appropriate, indicates zones 
as listed in Commission Decisions 2002/308/EC and 2003/634/EC.  Fo r frozen or processed bivalve 
molluscs, indicate the production area. 
• Box reference 1.11: Place of origin; name and address of the dispatch establishment 
• Box reference 1.15: Registration number (railway wagons or conta iner and lorries), flight number (Aircraft) 
or name (ship), Separate information is to be provided in the event of unloading and reloading. 
• Box reference 1.19: Use the appropriate HS Codes: 03, 
01,03,02,03,03,03,04,03,05,03,06,03,07,05.1,1.91,15.04, 15.18 
• Box reference 1.23: Identification of container/seal numb er; only where applicable 
• Box reference 1.28: Nature of commodity: specify if aquacult ure or wild origin 
                                 Treatment type: liv e, chilled, frozen, processed 
                                 Manufacturing plant: i ncluding Factory vessel, freezer vessel, cold store, proce ssing 
plant 
Part 11:  Part 11.2 is not relevant to consignments int ended for retail provided they comply with the rules: 
applying to packaging and labelling laid down in Regulations ( EC) No.853/2004. 
Delete as appropriate. 
This part of the animal health certificate is only relevan t if the consignment comprises species referred to as 27 
 susceptible to ISA and/or EHN.  The requirement applies to export s to all member states, whereby one of 
the two statements should be retained, unless the consignment  is intended for further processing in an 
approved import centre. 
Known susceptible species 
Disease/ Susceptible hot species/..................... ................................................... .............. 
EHN    Redfin perch (Perca fluviatilis), rainbow trout (On corhynchus mykiss) 
ISA      Atlantic salmon (Salmo salar), rainbow trout (Onco rhynchus mykiss), brown trout (Salmo trutta) 
VHS   Atlantic cod (Gadus morhua), Atlantic herring (Cle pea harengus) browun trout (chinook slamon) 
(Oncohynchus tshawytscha), coho salmon (O.kisutch), grayli ng (Thymallus thymallus), haddock 
(Melanograminus aeglefinus0, pacific cod (Gadus macrocepha lus), Pacific herring (Clupea harengus 
pallasi), pike (Esox lucius), rainbow trout, white fish (Core gous sp) 
IHN   Rainbow or steelhead trout (Oncorhynchus mykiss), the percific salmon species (chinook 
salmon(O.tshawytscha), sockeye salmon (O.nerka), chum salmon ( O.keta), masou salmon (O.masau) 
(O.rhudurus) and coho salmon (O.kisutch), and Atlantic salmon (Salmo solar).   
Sources may be a country zone or an individual farm  
Freedom according to the provisions laid down in Annex B or  C to Directive 91/167/EEC, and Commission 
Decisions 2001/183/EEC and 2003/466/EC.  Freedom according t o the most current edition of the IUE 
Code and Manual is also recognised. 
This part of the animal health certificate is only relevan t if the consignment comprises species referred to as 
susceptible to VHS and/or IHN in order for the consignment t o be authorised into a member state or part 
thereof (box 1.9 and1.10 of part 1 of the certificate0 d eclared free from VHS, and/or IHN or undergoing a 
programme for such freedom, one of the two statements mus t be retained, unless the consignment is 
intended for further processing in an approved import centre. 
A list of such member states and zones are listed in C ommission Decision 2002/308/EC and 2003/634/EC. 
The colour of the stamp and signature must be different from  that of the most particulars in the certificate. 
Official inspector 
Name (in capacity)................................... ............    Qualification/Title ................ .............................. 
Date .............................................. ........................    Signature ............. .................................................. 
Stamp 
Original to Exporter 
Duplicate to Establishment 
Triplicate to remain in the book 
 
 
 
 
 
 
 28 
 SECOND SCHEDULE 
Rules 17 (3), 22 (2) and 26 (6). 
GENERAL CONDITIONS FOR ESTABLISHMENTS 
1.  Processing establishment 
 (1) Applies to all premises where fish, fishery an d aquaculture products are processed or 
packed and destined for supply into all food or oth er supply chains both for internal and 
export markets.  
 
(2)  Processing establishments shall- 
 
(a)  have a working area of sufficient size for work to be carried out under 
adequate sanitary and hygienic conditions; 
 
(b)  be roofed and protected from contamination with ade quate ventilation and, 
where necessary, steam and water vapour extraction facilities; and   
 
(c)  have adequate natural or artificial lighting. 
 
(3) Processing facilities shall have adequate prote ction against product contamination from 
vermin such as insects, rodents or birds. 
 
(4) An adequate number of facilities for cleaning a nd disinfecting hands to be located in work 
processing areas, with soap and appropriate hand dr ying facilities; 
 
(5) Toilets shall be placed such that they are- 
 
(a)  separated from processing areas; 
 
(b)  drainage or sewage systems do not contaminate the p roducts or processing areas; 
and  
 
(c)  have adequate hand-washing facilities. 
 
(5) All staff handling fish, fishery and aquacultur e products shall have knowledge in food 
hygiene practices and be aware of the hazards assoc iated with the product and the means by 
which they are controlled. 
 
(6) All staff involved with processing of fish, fis hery and aquaculture products shall follow 
Good Hygiene Practices (GHP) that include- 
 
(a)  hand-washing before processing; 
 
(b)  wearing of protective uniforms, hairnets, footwear to prevent contamination of 
product; 
 
(c)  be in good health and- 
 29 
 (iv)  have a bi-annual medical examination and certificat e; 
 
(v)  not suffering from gastro-intestinal illnesses, vom iting, diarrhoea, 
infectious diseases, upper respiratory tract or ski n infections; and 
 
(f)  no smoking, eating, drinking or spitting in the pro cessing area, or sneezing over 
food products. 
 
(7) Fish, fishery and aquaculture shall be handled and stored in such a way as to prevent 
contamination and minimise loss of quality. 
 
(8) Instruments and working equipment such as cutti ng tables, containers, conveyor belts and 
knives shall be those made of corrosive-resistant m aterials and are easy to clean and disinfect. 
 
(9) Facilities to provide adequate supplies of drin king water in accordance with the Uganda 
Standard US EAS 12:2014 for Portable Water Specific ations.  
2.  Approved premises and equipment. 
In addition to the minimal requirement as listed in  paragraph 1, the following are required- 
 
(1)  Every establishment shall have a design and a layou t that preclude contamination of 
the product and keeps quite separate the clean and contaminated parts of the building. 
 
(2)  Areas where fish, fishery and aquaculture products are handled, prepared or processed 
shall have- 
 
(a)  water-proof flooring which is easy to clean and dis infect and laid down in 
such a way as to facilitate the drainage of the wat er or provided with 
equipment to remove water; 
 
(b)  walls with smooth surfaces which are easy to clean and disinfect, durable, 
and impermeable; 
 
(c)  adequate ventilation and, where necessary, steam an d water vapour 
extraction facilities; 
 
(d)  adequate natural or artificial lighting; 
 
(e)  a ceiling of such height and of a smooth washable s urface that would 
ensure cleanliness; 
 
(f)  an adequate number of facilities for cleaning and d isinfecting hands in 
work rooms and lavatories provided with single-use hand paper towels; 
taps shall not be hand-operated; 
 
(g)  properly gazetted and demarcated adequate, appropri ate, well- equipped 
facilities for cleaning and storage of equipment, a nd doors of durable 
material which are easy to clean and resistant to c orrosion; 
 30 
 (h)  adequate vermin proofing and appropriate facilities  for protection against 
vermin; 
 
(i)  adequately trained and experienced supervisory staf f; 
 
(j)  a cold room, chill room, ice room and raw material store where fish, 
fishery and aquaculture products and ice are stored  in accordance with 
subparagraph (i), and where necessary, a sufficient ly powerful 
refrigeration plant to keep products at the followi ng temperatures- 
 
(i)  frozen fish products, with the exception of frozen fish in brine 
intended for the manufacture of canned foods kept a t an even 
temperature of -18°C or less in all parts of the pr oduct; 
 
(ii)  fresh products shall be kept at a temperature appro aching that of 
melting ice. 
 
(k)  adequate rooms for hygienic handling and storage of  by-products, and the 
by-products to kept in acceptable non-corrosive con tainers; 
 
(l)   a hygienic waste water disposal system approved by  the relevant 
authority; 
 
(m)   an adequate number of shower rooms with wash basin s, changing rooms 
and flush toilets with smooth, water proof, washabl e walls and floors; 
 
(n)   lavatories with adequate light and well ventilated  and the toilets which do 
not open directly onto the processing hall; 
 
(o)  wash basins with  materials for cleaning hands and disposable      pa per 
towels; and  
 
(p)  a designated and adeq uately equipped facility for cleaning and disinfecti ng 
means of transport; and an adequately  equipped lockable room for the fish 
inspector. 
 
3. Hygienic conditions to be met. 
  An establishment shall maintain the following hyg ienic conditions- 
 
(a)  floors, walls and partitions, ceiling or roof linin gs, equipment and instructions used 
for working on fish, fishery and aquaculture produc ts shall be kept in a satisfactory 
state of cleanliness and repair so that they do not  constitute a source of 
contamination for the fish, fishery or aquaculture products product; 
 
(b)  vermin shall be systematically exterminated in the premises or on the equipment; 
rodenticides, insecticides, disinfectants and any o ther potentially toxic substances 
stored in premises or cupboards which can be locked  and their use shall not present 
any risk of contamination of the products; 
 31 
 (c)  appropriate facilities for protection against vermi n such as insects, rodents, birds, 
shall be provided; 
 
(d)  working areas, instruments and working equipment sh all be used only for work on 
fish, fishery and aquaculture products, unless the Chief Fisheries Officer has 
authorised that they may be used at the same time o r other times for work on other 
foodstuffs; 
 
(e)  detergents, disinfectants and similar substances sh all be approved by the Uganda 
National Bureau of Standards in accordance with Uga nda Standards US 816: 2015 
used in such a way that they do not have adverse ef fects on the machinery, 
equipment and products;  
 
(f)  maintenance of the highest possible standard of cle anliness of staff and shall ensure 
that- 
 
(i)  staff wear suitable clean working clothes and head gear which 
completely encloses the hair; 
 
(ii)  staff assigned to the handling or preparation of fi sh products wash their 
hands each time work is resumed; 
 
(iii)  smoking, spitting, eating and drinking in work and storage premises of 
fish, fishery and aquaculture products is prohibite d; 
 
(iv)  adequate amenities for hygiene and recreation inclu ding hand-washing 
facilities, toilets, changing rooms, and canteen ar e provided; 
 
(g)  ensure that a medical examination is carried out- 
 
(i)  in respect of any person to be employed by the esta blishment; 
 
(ii)  at least once in every six months for every employe e who comes into 
direct contact with, or otherwise handles or superv ises the handling of fish, 
fishery and aquaculture products; 
 
(h)  a medical examination under sub paragraph (g)  shall be carried out with particular 
attention to- 
 
(i) infected wounds and sores; 
 
(ii) enteric infections, including parasitic diseas es and carrier states, 
specifically salmonella; and 
 
(iii) respiratory diseases; 
 
(i)  take all necessary measures to prevent any person w ho- 
 
(i) is known to be suffering from a communicable di sease; or 32 
  
 
(ii) has an infected wound or open lesion on any pa rt of his or her 
body, from working on or handling fish, fishery and  aquaculture 
products, unless there is evidence that that person  can do so 
without risk; and  
 
(j)   ensure that employees who handle fish do not wear fingernail polish, watches, rings 
or other jewellery. 
 
4.  Product specific requirements 
(1)  This paragraph applies to all cured products i ncluding the traditional smoking process in 
which product is smoked at high temperature >70°C f or prolonged periods to produce a dried 
product that is utilized in soups & stews. Smocking  shall be in accordance with EAS US 
834:2015 for Processing and Handling of Smocked Fis h and Fishery Product. 
 
(2)  Fresh product to be used in smoked product shall me et all the requirements for fish safety 
and quality prescribed under these Rules. 
 
(3) Smoking shall be carried out in a separate esta blishment away from other processing 
activities or use specialist ventilation systems to  ensure adequate control of smoke and heat. 
 
(4) Materials including wood used to make smoke sha ll be- 
 
(a)  appropriate for use and not include pine, or soft w oods; and  
 
(b)  stored in appropriate conditions to prevent contami nation, away  
from the smoke-house free from paint, varnish, glue , creosote or any other 
chemicals that may cause harm to the consumer. 
 
(5) Smoked products shall – 
 
(a)  be stored in cool dry conditions; 
 
(b)  handled, packed, transported and stored in a manner  that prevents 
contamination; and  
 
(c)    meet the requirements of the specific market incl uding maximum residue 
limits set out in the Eigth Schedule to these Rules  or as maybe prescribed 
from time to time by the Chief Fisheries Officer. 
 
 (6)  Hot smoked products have been smoked at tempe ratures greater than 70°C, where the 
fish is cooked rather than dried and as such are de fined, as ready to eat products and should 
be processed under special hygienic conditions to p revent contamination and ensure product 
safety. 
 
(7)  Cold smoke products smoked at temperatures les s than 30°C and require cooking prior to 
consumption, so post smoking handling and storage s hall be the same as for other fishery 
products which is cold or chilled storage.  
 33 
 (8)  This includes all processes where fishery and aquaculture products are dried including 
those that are salted and raw materials to be used for production of dried product shall meet 
all the requirements for fish safety and quality. 
 
(9) Ingredients and additives used shall be- 
 
(a)  approved for food use; 
 
(b)  labelled and stored under appropriate conditions; a nd  
 
(c)  used at appropriate safe concentrations 
 
(10) Dried product shall be- 
 
(a)  stored in cool dry conditions that prevents contami nation; and 
 
(b)  handled, packed, transported and stored in a manner  that prevents 
contamination. 
 
(11)   By-products including, fish frames, skins, off-cuts , trimmings, fish oil and others 
obtained from fish processing that remain in the fo od supply chain for human consumption.  
 
(12) Establishments that are producing or processin g by-products shall ensure that all by-
products are treated with the same standards and co nditions as other fish products, with 
respect to- 
 
(a)  handling; 
 
(b)  hygienic practices; 
 
(c)  Storage conditions ; and 
 
(d)  transport conditions. 
(13) Other Cured products shall be processed in acc ordance with the relevant Standard 
approved by the Uganda National Bureau of Standard including dried and dried-salted Fish 
US 920: 2012, Powdered Silver Cyprinid(Mukene) US 7 80: 2012, Frozen Fish Fillets US 
EAS 831:2015, Quick frozen finfish, eviscerated or uneviscerated and Dried Silver Cyprinid 
(Mukene) US 919: 2012. 
 
 34 
 THIRD SCHEDULE 
Rules 11(1) (e),  
17 (3) and 22 (6)  
CONDITIONS FOR STORAGE AND TRANSPORT 
1.  All vehicles or vessels used for the transportation  of fish, fishery or aquaculture 
products shall be approved and issued with a certif icate of inspection and approval 
by Chief Fisheries Officer.  
 
2.  Fish, fishery or aquaculture products shall, during  storage and transport, be kept at 
the following temperatures- 
 
(a)  frozen fish, fishery or aquaculture products, must be kept at a temperature of -
18°C or less in all parts of the product; 
 
(b)  fresh products shall be kept at a temperature appro aching that  of melting ice; 
and 
 
(c)  dried products shall be kept at ambient temperature .  
 
3.  Transport used for transporting fish, fishery and a quaculture products shall not be 
used for transporting other products or objects lik ely to impair or contaminate the 
fish, fishery and aquaculture products 
 
4.  Vehicles used for the transportation of fish, fishe ry and aquaculture products shall- 
 
(a)  be constructed and equipped in such a way that the temperatures prescribed in 
paragraph 2 are maintained throughout the period of  transportation; and  
 
(b)  be provided with adequate drainage in order to ensu re that water from melted 
ice does not stay in contact with the fish, fishery  or aquaculture products 
where ice is used to chill fish, fishery and aquacu lture products. 
 
5.  It is an offence to transport fish products in a ve hicle or container which is not clean 
and disinfected or which does not meet the conditio ns laid down in these Rules. 
 
6.  Only potable or clean water shall be used for clean ing of vehicles and in particular 
the interiors of fish containers. 
 
7.  Loading and unloading facilities shall be made and constructed of material which is 
easy to clean, disinfect and must be kept in a good  state of repair and cleanliness.   
 
 
8.  Unloading and loading operations shall proceed rapi dly with vehicle engines 
switched off. 
 35 
 9.  Fish, fishery or aquaculture products shall be plac ed without unnecessary delay in a 
protected environment at the temperature required o n the basis of the nature of the 
product. 
 
10.  Equipment and handling practices that cause unneces sary damage to the edible 
parts of the fish, fishery or aquaculture products shall be avoided. 
 
11.  All vehicles used for the transportation of fish, f ishery or aquaculture products shall 
be in good state of repair to ensure fast and safe delivery and shall have the 
following certificate: 
 
 
GENERIC VEHICLE OR VESSEL APPROVAL CERTIFICATE  
                   THE REPUBLIC OF UGANDA 
 
DIRECOTRATE OF FISHERIES RESOURCES 
FISH ISPECTION SERVICES 
P.O. BOX 4, ENTEBBE – UGANDA 
 
CERTIFICATE OF INSPECTION AND APPROVAL FOR VEHICLE/ VESSEL REG. 
NO. .................................. 
This inspection and approval is done under the Fish , (Quality Assurance), Rules 2017.  Third 
Schedule to the Rules, detailing specific sanitary requirements for fish transportation by 
trucks/vessels. 
The Chief Fisheries Officer has this day of ascerta ined/ verified that vehicle/vessel belonging 
to Ms………………. of P.O Box …………….. complies with the g eneral requirement for 
fish transportation.  The Net and Gross weight are ……………….. tons and ………………..  
tons respectively. 
Accordingly, this Certificate of Inspection and app roval Sr No. ………….is issued to 
vehicle/vessel Reg No. ……………… and will remain valid  for six months henceforth 
 
................................................... ................................................... .................................... 
 CHIEF FISHERIES OFFICER, UGANDA  
N.B: This Certificate is only valid when endorsed b y the Directorate Stamp 
 
 
 
 
36 
 FOURTH SCHEDULE 
Rules 11 (1) (e) and 17 (3) 
CONDITIONS FOR PACKAGING 
1.  Packaging of fish, fishery and aquaculture products  shall be carried out under 
satisfactory conditions of sanitation and hygiene t o preclude contamination of the 
products. 
 
2.  Packaging materials and products likely to come int o contact with fish, fishery and 
aquaculture products shall comply with the general rules of hygiene set out in the 
Second Schedule to these Rules including the follow ing- 
 
(a)  they shall not be such as to impair the organolepti c characteristics of the fish, 
fishery and aquaculture products; 
 
(b)  they shall not be capable of transmitting to the fi sh, fishery and aquaculture 
products, substances harmful to human health; 
 
(c)  they shall be strong enough to protect the fish, fi shery and aquaculture 
products adequately; 
 
(d)  packaged products shall be labelled so as to accura tely describe the content 
without misleading the consumer and shall be in acc ordance with Uganda 
Standards, US EAS 38: 2013 for Labelling of Pre-Pac kaged Foods- General 
Requirements; 
 
(e)  packaging materials shall not be re-used except for  containers made of 
impervious, smooth, and corrosion-resistant materia ls which are easy to clean 
and disinfect, and which may be re-used after clean ing and disinfecting; and 
 
(f)  packaging materials used for fresh products held un der ice shall provide 
adequate drainage for melt water. 
 
 5. Unused packaging materials shall be stored in p remises away from the production area 
and shall be protected from vermin, pests, dust and  contamination. 
 
 
 
 
 
 
 
 
 
 
 37 
 FIFTH SCHEDULE 
Rule 17 (3) 
GENERAL REQUIREMENTS FOR DISTRIBUTION AND MONITORIN G OF 
WATER 
1.  This Schedule applies to all fish establishments an d ice manufacturing facilities. 
 
2.  The management of an establishment shall- 
 
(a)  account for the sources of water supply; whether ma ins, mains with  
 intermediate storage, surface water or bore-hole o r well water; 
 
(b)  be responsible for ensuring that water used in the establishment is  
 potable; 
 
(c)  be able to demonstrate the water distribution syste m within the  
 establishment; 
 
(d)  provide a water reticulation plan within the establ ishment and the outlets shall 
be identified by consecutive numbering so that they  can be located in the plan; 
and 
  
(e)  under the supervision of a Fisheries Inspector coll ect samples and undertake 
analysis in accredited laboratories to verify water  quality according to the 
sampling schedule set out in the procedures. 
 
3. Potable water standard 
1. Water used in the establishment shall meet the U ganda Standard, US EAS 12: 2014 
Potable water- Specification.  
 
2. Water and ice shall be verified by the Chief Fis heries Officer to ascertain compliance to 
the requirements of the of the potable water standa rd.  
 
3. Routine monitoring of water quality shall be con ducted by the establishment. 
 
4. The chlorination system shall comply with the fo llowing- 
 
(a)  chlorine shall be added in-line by dosing or inject ion (gas or liquid) prior to 
intermediate storage to permit sufficient contact t ime with the water to allow 
the chlorine to react with the organic matter; 
 
(b)  the retention tank shall have the capacity to retai n water together with the 
chlorine added for 30 minutes; 
 
(c)  the cleaning programme for the intermediate storage  tanks shall be 
documented, monitored and demonstrated; 
 38 
 (d)  the free residual chlorine for all water used for p rocessing fish shall be in 
accordance with the water distributed by the Nation al Water and Sewerage 
Corporation or other relevant authority; 
 
(e)   the management of an establishment shall put in pl ace measures to    ensure 
the functioning of the chlorination system, and the  free residual chlorine shall 
be checked at least every two hours. 
 
 39 
 SIXTH SCHEDULE 
Rules 20 and 24 (1) 
GENERAL REQUIREMENTS FOR CONDITIONS AND CONTROL OF 
UPSTREAM ACTIVITIES 
A. Landing Sites  
Landing site shall meet with the following requirem ents- 
 (1) Prescribed  landing sites 
Prescribed landing sites shall be managed by design ated Fish Inspectors, who will be 
responsible for the maintenance of the site and col lection of records with respect to fish 
landings and product quality and shall meet the fol lowing criteria- 
 
(a)  all products shall be protected from contamination with respect to facilities; 
equipment and operations; 
 
(b)  weighing and loading areas shall be covered or roof ed;  
 
(c)  the site shall be secure, fenced, and measures impl emented to restrict access to 
unauthorised personnel and minimise the presence of  pest; 
 
(d)  floors shall be designed such that waste water drai ns away from the fish 
handling areas; 
 
(e)  facilities shall be cleaned on regular basis; 
 
(f)  fish contact surfaces shall be of materials that ar e easily cleaned and where 
necessary disinfected; 
 
(g)  appropriate sanitary or toilet facilities shall be provided; 
 
(h)  appropriate and separate washing facilities shall b e made available for 
equipment and hand washing; 
 
(i)  potable or clean water shall be available for clean ing of facilities, equipment 
etc; 
 
(j)  ice shall be stored in appropriate cleanable contai ners; 
 
(k)  fish shall be transferred to chilled or iced storag e as quickly as possible; 
 
(l)  fish shall not be stored or placed on the floor; 
 
(m)  all waste, shall be quickly removed from fish handl ing areas and disposed of 
appropriately. 
 
(n)  personnel working at the landing sites shall meet t he following requirements; 
 40 
 (i) good personnel hygiene practices shall be emplo yed by persons selling fish 
and fishery products; and  
 
(ii) all persons handling fish, fishery and aquacul ture products shall have a 
valid medical certificate attesting to their fitnes s to handle food. 
(2) Fish markets and retail sites 
All fish that are displayed for sale shall meet the  following requirement- 
 
(a)  be displayed off the ground, on surfaces made of du rable, non-toxic and 
corrosion-resistant material that is smooth and eas y to clean;  
 
(b)  appropriate storage conditions to prevent contamina tion and ensure, where 
necessary, temperature control including the use of  ice; 
 
(c)  protected from adverse weather conditions and conta mination; and  
 
(d)  personnel shall meet the requirements mentioned in paragraph (1) (i) (n) and (o). 
(3)  Vessels: 
In addition to the requirements under the Third Sch edule, the following conditions for vessel 
design and operation shall apply: - 
 
(1) Requirements for all vessels 
 
(a)  fish shall be handled according to Good Handling Pr actices (GHP) and be- 
 
(i)  protected from contamination, sewage, smoke, fuel, oil, grease or other 
objectionable substances; 
 
(ii)  protected from the effects of the sun or any other source of heat; and  
 
(iii)handled and stored so as to prevent bruising o r damage to the edible flesh. 
(2) Requirements for vessels designed and equipped to store, collect or transport fresh 
fish. 
All vessels that store and transfer fish including collection or transport boats shall- 
 
(a)  be designed and equipped with holds, tanks or conta iners for the storage of ice, 
fish, fishery and aquaculture products at the chill  temperatures; 
 
(b)  have fish holds separated from the engine fuel tank s to prevent any  
       contamination of the stored fish, fishery or  aquaculture products; 
 
(c)  have holds and containers used for the storage of f ish, fishery and aquaculture 
products that ensure their preservation under satis factory conditions of hygiene 
and ensure that melt water does not remain in conta ct with the products; 
 
(d)  have surfaces that are made of durable, non-toxic a nd corrosion-resistant material 
that is smooth and easy to clean; and 41 
  
(e)  be in such a manner that when in use, the parts of vessels or containers set aside 
for the storage of fish, fishery or aquaculture pro ducts are kept clean and 
maintained in good repair and condition and in part icular, they must not be 
contaminated by fuel or bilge water. 
 42 
 SEVENTH SCHEDULE 
Rules 17 (1) and (2) 
GENERAL REQUIREMENTS AND CONDITIONS FOR APPROVAL OF  
ESTABLISHMENTS 
The approval of processing establishments under the se rules will involve the following stages 
 
1. Provisional approval of Establishment 
 
(1)   The establishments shall provide the following docu mentation for approval before 
construction- 
 
(a)  company registration certificate; 
 
(b)  copy of memorandum of association; 
 
(c)   copy of certificate of incorporation; 
 
(d)   Uganda Investment Authority certificate or licence ; 
 
(e)   land title; 
 
(f)  Environment Impact Assessment report and statement (EIA/S) approved by 
NEMA; 
 
(g)   Good Manufacturing Practice (GMP) Manual; 
 
(h)  Hazard Analysis Critical Control Point (HACCP) Manu al; 
 
(i)  approved architectural plans (A4) which demonstrate s that the proposed facility 
shall have- 
 
(i)  sufficient area to carry out work under sanitary & hygienic conditions; 
 
(ii)  the layout that precludes contamination with clear separation of low and 
high risk areas; 
 
(iii) indication of product flow, personnel, and ic e; 
 
(iv)   disposition of facilities, equipment and utensils and their specifications 
including equipment washing & storage areas; and  
 
(v)  adequate by-product handling area with suitable equ ipment, utensils to 
ensure hygienic conditions. 
 
 43 
 (j)  application letter seeking permission for prov isional approval, indicating the 
full names, physical and postal addresses of the Ma nagers, Directors and 
shareholders; and  
 
(k)  the number of employees, CV’s of technical sta ff, installed production and 
storage capacities, water and ice capacities and de scription and composition of 
the products. 
  
(2) An on-site verification will be conducted to en sure that the relevant requirements of these 
Rules are fully complied with.  
 
(3) Upon meeting these requirements, the Chief Fish eries Officer may grant provisional 
approval for the establishment to process fishery p roducts. 
 
B. Full establishment approval 
Within three months of obtaining provisional approv al the establishment shall be audited to 
establish that- 
 
(a)  the premises, facilities, equipment maintain compli ance with the prescribed standards; 
 
(b)  that operational practices meet the requirements wi th respect to standards of- 
 
(i) hygienic operation; 
 
(ii) product quality and safety control systems imp lemented correctly; 
 
(iii) records and documentation maintained; and  
 
(iv) product traceability; 
 
(c)  the Chief Fisheries Officer shall base on these req uirements to grant the establishment 
full approval with the issuance of- 
 
(i) annual approval certificate; and 
 
(ii) establishment approval number. 
 
C. Annual renewal of establishment approval number 
The approval status of an establishment shall be re viewed annually and a new certificate 
issued on the basis of compliance to the the Fish ( Fishery and Aquaculture Products) (Quality 
Assurance) Rules, 2017 and the prescribed standards . 
 
 
 
 
 
 
 
 
 44 
  
EIGHT SCHEDULE 
Rules 35 (a) and 37 (2) 
 
GENERIC CERTIFICATE OF APPROVAL FOR FISH ESTABLISHM ENTS  
 
 
 
 
 
This is to certify that the fish establishment: . . . . . . . . . . . . . . . . . . . . . . . . .  
EAN . . . . . . . . . . . 
. . .  Own by: . . . . . . . . . . . . . . . . . . . . . .  . . . 
Which is located on 
plot number: . . . . . . . . . . . . . . . . . . . . . . . . . 
Address  . . . . . . . . . . . . . . . . . . . . . . . . .  
. . . . . . . . . . . . . . . . . . . . . . . . . 
. . . . . . . . . . . . . . . . . . . . . . . . . 
Town . . . . . . . . . . . . . . . . . . . . . . . . .  
Has be registered and approved for the purposes of fishery:  (delete as applicable)  
(Collection Holding  Ice 
Production Preparation  Processing Storing Transporting Export  
Other)  (please state): . . . . . . . . . . . . . .  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
For the following products 
(Descrip 
tion of 
products 
types 
and 
processe 
s)  . . . . . . . . . . . . . . . . . . . . . . . . . .  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
. . . . . . . .  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  . . . . . . . . . . . . . . 
. . . . . . . . . . . . . . . . . . . . . . . . . .  . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
For the year ending …………… 
 
Subject to the following conditions: 
 1.  The fish establishment shall conform to the require ments of the Fish  Rules 
2010  and the Fish (Aquaculture) Rules, 2003 (SI 81  of 2003) 
  2.  This approval certificate is not transferable 
 3.  Any change in the ownership of the certified fish e stablishment shall 
automatically invalidate this certificate. 
 4.  This certificate shall be displayed conspicuously i n the fish establishment. 
 
  45 
 Chief Fisheries Officer  (Type name here) Signature: . . . . . . . . . . . . . . . . . .  
Date of 
Issue:  . . . . . . . . . . .  
 
Official Stamp  
 
 
 46 
 NINTH SCHEDULE 
Rules 25 (6), 28 (1) & (2) 
 and 30 (1) (a)  
GENERAL REQUIREMENTS FOR FISHERY PRODUCTS 
The purpose of this Schedule is to provide the stan dards by which objective assessment of 
compliance is determined as foreseen by these Rules  and supportive Manual(s) of Standard 
Operating Procedures. The presence of a parameter i n this Schedule does not imply that 
regular analysis will be conducted. 
 
ALL FISHERY PRODUCTS. 
 
Fishery products include those caught and processed  in Uganda and those imported from 
other countries that are of similar types i.e. Fres hwater species (fresh or frozen). 
 
 
Microbial Limits. 
 
a) pathogens  Max Limits 
Salmonella spp  0/25g 
Vibrio cholera   0/25g  
Liste ria monocytogenes   10 3/g  
a) hygiene indicators   
Escherichia Coli ( E. Coli)   10 2/g  
Staphylococcus aureus  10 3/g 
Total Plate Count TPC  10 5/g 
 
Quality/Freshness Indicators 
Parameter Sample type Max Value 
TVB-N/TMA-N Fish Muscle 
( Lates niloticus only) 25mg 
TVBN/100g  
 
Chemical contaminants in fish 
Parameter Sample type MRL 
Lead  Fish Muscle 0.2 mg/kg. 
Mercury Fish Muscle 0.05 mg/kg. 
Cadmium Fish Muscle 0.05 mg/kg 
Sum of Dioxins  Fish Muscle 4.0 pg/g 
Sum of Dioxins 
& Dioxins like 
PCBs  Fish Muscle 8.0 pg/g 
 
Analysis of chemical contaminants of fish are condu cted as part of the residue and 
contaminant monitoring program as described in Manu al of Standard Operating Procedures 
for Fish and Aquaculture Inspection and Quality Ass urance, which also includes analysis of 
water and sediments. 47 
   
 
 Processing contaminants 
 
Parameter Sample type MRL 
Benzo(a)pyrene  
 Muscle meat of smoked 
fish and smoked fishery 
products  5.0 
μg/kg wet 
weight 
 
Benzo(a)pyrene  
 Muscle meat of fish, other 
than smoked fish  2.0  
μg/kg wet 
weight 
 
  Residues in muscle of fish from aquaculture 
 
 MRL  
Diethylstilboestrol Banned  
Methyl-testosterone Banned 
Chloramphenicol  Banned  
Nitrofurans/. ;l ;l  Banned  
Nitromidazole  Banned 
Antibiotics Verification of presence  
Of antibiotics 
Amoxicilin 
Ampicilin  50 µg kg -1 
50 µg kg -1 
Flumequine 
Oxolinic acid  600 µg kg -1 
300 µg kg -1 
Trimethoprim   50 µg kg -1 
Sulfonamides  100 µg kg -1 
Tetracycline 
Oxytetracycline 100 µg kg -1 
100 µg kg -1 
Organochlorines incl. PCBs  and Dioxin 0.01mg kg -1 
Lead 
Cadmium 
Mercury 0.2 mg kg -1 
0.05 mg kg -1 
0.5 mg kg -1 
Aflotoxins B1,B2,G1,G3 20µg kg 
Malachite Green 
Leucomalachite green Banned 
 
 
 
 48 
 IMPORTED FISHERY AND SEAFOOD PRODUCTS 
 
All fishery products entering the country shall be:  - 
(a)  compliant with sections regulating imports under th ese Rules 
(b)  clearly labelled with batch identification number, identity of the supplier or 
/processor and country of origin. 
 
(c)   accompanied with a valid health certificate issued  by the Competent      
Authority of the supplying country. 
 
(d)  meet the standards as prescribed under these Rules;  
 
(e)  meet the following species specific /product type s tandards as set out below: 
 
 
Parameter Product/ sample type       Maximum limit 
E.coli  Shelled and shucked products of  
cooked crustaceans and molluscan  
shellfish 10  cfu/g  
Coagulase-positive 
staphylococci Shelled and shucked products of  
cooked crustaceans and molluscan  
shellfish 1000  cfu/g  
Salmonella   Live bivalve molluscs and live 
echinoderms, tunicates and gastropods 0.00 in 25g  
Salmonella Cooked crustaceans and molluscan 
shellfish 0.00 in 25g 
E.coli  Live bivalve molluscs and live 
echinoderms, tunicates and gastropods 0.00 MPN/100g of 
flesh and  
intra-valvular 
liquid 
Histamine  Fish species associated with high levels  of 
Histadine 100 mg/Kg  
PAH Polycyclic 
aromatic 
hydrocarbons Crustaceans, cephalopods, other than 
smoked. The maximum level applies to 
crustaceans, excluding the brown meat of 
crab and excluding head and thorax meat 
of lobster and similar large crustaceans 
(Nephropidae and Palinuridae ) 5 μg/kg wet weight 
PAH Polycyclic 
aromatic 
hydrocarbons Bivalve molluscs (26) 10.00 μg/kg wet weight 
Lead  Crustaceans, excluding brown meat of crab 
and excluding head and thorax meat of 
lobster and similar large 
crustaceans(Nephropidae and Palinuridae)  0.20 mg/kg wet weight  
Lead  Bivalve molluscs  1.00 mg/kg wet weight  
Lead  Cephalopods (without viscera)  1.00 mg/kg wet weight  
Cadmium  Muscle meat of swordfish (Xiphias 
gladius)  0.05 mg/kg wet weight  
Cadmium Crustaceans, excluding brown meat of crab 0.50 mg/kg wet weight 49 
 and excluding headand thorax meat of 
lobster and similar large 
crustaceans(Nephropidae and Palinuridae) 
Cadmium  Bivalve molluscs  1.00 mg/kg wet weight 
Cadmium  Cephalopods (without viscera) 1.00 mg/kg wet weight 
Dioxins and PCBs  Muscle meat of fish and fishery p roducts 
and products thereof,  
excluding eel (.  
The maximum level applies to crustaceans,  
excluding the brown meat of crab and 
excluding head and thorax meat of lobster 
and similar large crustaceans (Nephropidae 
and Palinuridae) 4.00 pg/g wet weight 
Sum of dioxins 
(WHOPCDD/ 
F-TEQ) (32) 
 
Residues and Substances, Veterinary Drugs and Conta minants in Aquaculture 
1.  GROUP A –  Substances having anabolic effect and un authorised substances-  
(a)  Stilbenes, stilbene derivatives, and their salts an d esters; 
(b)  Antithyroid agents; 
(c)  Steroids; 
(d)  Resorcylic acid lactones including zeranol; 
(e)  Beta-agonists; 
(f)  Pharmacological active substances with zero toleran ce; 
(i)  Aristolochia spp; 
(ii)  Chlooramfenicol; 
(iii)Chloroform; 
(iv)  Cloorpromazine; 
(v)  Colchicine; 
(vi)  Dapson; 
(vii)  Dimetridazole; 
(viii)  Metronidazole ; 
(ix)  Nitrofuranes (inclus. Furazolidon) ; and 
(x)  Ronidazole. 
 
GROUP B – Veterinary drugs (including unlicensed su bstances that could be used for 
veterinary purposes) and contaminants. 
 
(a)  Antibacterial substances, including sulphonamides, quinolones; 
(b)  Other veterinary drugs; 
(i) Anthelmintics; 
(ii) Anticoccidials, including nitroimidazoles; 
(iii)Cabamates and pyrethroids; 
(iv) Sedatives; 
(v) Non- steroidal anti-inflammatory drugs (NSAIDs) ; 
(vi) Other pharmacologically active substances; 
(c)  Other substances and environmental contaminants; 
(i)  Organochlorine compounds including PCBs; 
(ii)  Organophosphorus compounds; 
(iii)  Chemical elements; 50 
 (iv)  Mycotoxins; 
(v)  Dyes; 
(vi)  Others. 
 
Residue or Substance Group to be detected in Aquacu lture Products, their Feeding-stuffs 
and Primary Animal Products 
 
Substance Groups  
 Aquaculture 
Products, 
Feeding-stuffs 
or Animal 
Products  
A 1 X 
2  
3 X 
4  
5  
6 X 
B  1 X 
2 a X 
B  
C  
D  
E  
F  
3 a X 
B  
C X 
D X 
E X 
F  
 
 
Sampling Strategy for Residues and Substances, Vete rinary Drugs and Contaminants in 
Aquaculture 
 
(1)  The residue control programme and plans is aimed at  surveying and revealing the 
reasons for residue hazards in aquaculture products  on farms, fish processing 
plants and packing stations. Official samples are t o be taken in accordance with 
the guidelines in this Schedule. 
 
Wherever official samples are taken, sampling shall  be unforeseen, unexpected 
and effected at no fixed time and on no particular day of the week. The Chief 
Fisheries Officer must take all the precautions nec essary to ensure that the 
element of surprise in the checks is constantly mai ntained. 
 
2.  For Group A substances, surveillance shall be aimed  at detecting the illegal 
administration of prohibited substances and the abu sive administration of 51 
 approved substances, respectively. The emphasis of such sampling must be 
concentrated according to the relevant guidelines i n this Schedule. 
 
The samples shall be targeted taking account of the  following minimum criteria: 
sex, age, species, rearing system, all available ba ckground information, and all 
evidence of misuse or abuse of substances of this g roup. 
 
3.  For Group B substances, surveillance shall be aimed  particularly at controlling 
the compliance with MRLs for residues of veterinary  medicinal products fixed in 
Schedules I and III to Regulation (EEC) No 2377/90,  and the maximum levels of 
pesticides fixed in Schedule III to Directive 86/36 3/EEC and EC Reg 396/2005 
for pesticide, and monitoring the concentration of environmental contaminants. 
 
Sampling Levels and Frequency for Sampling Aquacult ure Products  
The purpose of this Part is to define the minimum n umber of animals from which the samples 
shall be taken. 
 
Each sample shall be analysed for detecting the pre sence of one or more substances. 
 
1.  Finfish farmed products 
A sample is one or more fish, according to the size  of the fish in question and of the 
requirements of the analytical method. 
 
The Chief Fisheries Officer shall follow the minimu m sampling levels and frequencies given 
below, depending on the production level of farmed fish (expressed in tonnes). 
 
The minimum number of samples to be collected each year shall be at least 1 per 100 tonnes 
of annual production for export.  
 
The sampling shall target those farms where export products are sourced. 
The compounds sought and the samples selected for a nalysis shall be selected according to 
the likely use of these substances. 
 
The following breakdown must be respected: 
 
Group A: one third of the total samples: 
All the samples shall be taken at farm level, on fi sh at all stages of farming, including 
aquaculture products, which are ready to be placed on the market for consumption. 
 
Group B: two thirds of the total samples: 
The sampling shall be carried out: 
 
(a)  preferably at the farm, on fish ready to be placed on the market for 
consumption; 
 
(b)  either at the processing plant, or at wholesale lev el, on fresh fish, on condition 
that tracing-back to the farm of origin, in the eve nt of positive results, can be 
done.  In all cases, samples taken at farm level sh ould be taken from a 
minimum of 10% of registered sites of production fo r export. 
 52 
 Group C: Other aquaculture products 
When the Chief Fisheries Officer has reason to beli eve that veterinary medicine or 
chemicals are being applied to the other aquacultur e products, or when environmental 
contamination is suspected, then these species shal l be included in the sampling plan in 
proportion to their production as additional sample s to those taken for finfish farming 
products. 
 53 
 TENTH SCHEDULE 
Rule 15 (2) 
  
PART I 
FISH / FISHERY /AQUACULTURE INPUTS IMPORT PERMIT 
 
Date of import………………………………………………………………………………… 
Name of importer……………………………………………………………………………… 
Address of importer………………………………………………………………………….. 
Country of origin:……………………………………………………………………………… 
Name of processor (where applicable):……………………...... ...................................... 
Product description…………………………………………………………………………… 
No of boxes/bags ………………… Quantity kgs……………Value in US$...................... 
Type of packaging……………………………………………………………………………. 
Purpose of product imported……………………………………………………………… .. 
Consignor address…………………………………………..Country………………………  
Date of arrival ………………………Means of transport…………………… ……………… 
Requested by………………………………………………………………………………….. 
 
For official use only 
Approved by: …………………………………………Sign…………………………………. 
 
Date ……………………………………………………………………………………………. 
 
 
 
 
Cross  References  
 
Fish (Fishing) Rules, 2010, S.I 33 of 2010. 
 
 
 
 
 
 
VINCENT SSEMPIJJA (MP) 
Minister of Agriculture, Animal Industry and Fisher ies