Question & AnswerQ&A (BFAR FISHERIES ADMINISTRATIVE ORDER NO. 210-01)
Chilled fish is defined as fresh fish that has been subjected to zero degrees Celsius (0°C).
The term 'Director' refers to the Director of Fisheries and Aquatic Resources.
Fish processing establishments refer to any premises where fish products are prepared and processed as chilled, frozen, dried, smoked, canned, packaged or stored.
Fish products must meet the following standards: Aerobic Plate Count (APC) ≤ 500,000/g, Escherichia coli ≤ 11/g, Salmonella absent in 25g, Shigella absent, Vibrio cholera absent, and Staphylococcus aureus ≤ 1000/g.
The chemical limits are Lead (Pb) ≤ 0.5 ppm, Mercury (Hg) ≤ 0.5 ppm, and Cadmium (Cd) ≤ 0.5 ppm.
They must be certified by BFAR as compliant with the Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis Critical Control Point (HACCP) system.
Violators face imprisonment of eight (8) years, a fine of eighty thousand pesos (P80,000.00), forfeiture of the fishery product, and a ban from being a member or stockholder of fisheries companies.
Packaging must be hygienic, sanitary, use food-grade materials, and avoid contamination by lubricants, oil, fuel or hazardous substances. Storage must maintain zero degrees Celsius for fresh/chilled and minus 20 degrees Celsius or below for frozen products.
Application must include an export declaration, packing list, and a duly certified check or cash payment of P50.00 for processing fee. Export permit applications must be filed at least one week prior to exportation and are valid for 30 days.