How to Obtain a Certificate of Approval for Fish Establishments In Uganda

Obtain a Certificate of Approval for Fish Establishments In Uganda By Online

Step 1.The applicant should submit an application in writing, requesting approval for provisional approval including the following information:

  • The full name.
  • Addresses postal and physical of directors, managers and shareholders.
  • The amount of employees.
  • CV’s of technical personnel.
  • Storage and production capacities have been installed.
  • capacities for water and ice, and the description and composition of product
  • An approval certificate for establishments that fish is available from the Ministry of Agriculture Animal industry and fisheries.

Step 2.
Complete the application form in accordance with the guidelines of the Ministry of Agriculture animal industry and Fisheries. After filling in the form, the Fisheries Commissioner will organize an on-site verification are conducted to verify that the applicable requirements of the rules are followed.

Step 3.
If the establishment meets these requirements The Commissioner can issue a temporary approval to an establishment to process products from fisheries. This is a temporary approval for a period of only 3 months prior to the authorized permission is issued by the commissioner of fisheries.

Step 4.
Within three months of receiving provisional approval, the establishment will be scrutinized by the commissioner of Fisheries to determine whether the following are true:

  • The premises, facilities, and equipment and facilities are maintained in line with standard set by the.
  • that the practices used in the operation meet specifications with respect to the standards of
  • Hygienic operation.
  • Safety and quality control systems that are properly implemented.
  • Documents and records are stored.
  • Product traceability.

step 5.
In compliance with the requirements above and the payment of the subscribed fee shall permit the Commissioner to give the establishment complete approval the issue of:

  • An annual approvals certificate.
  • Establishment approval number.

Required Documents For Obtain a Certificate of Approval for Fish Establishments

  • Certificate of registration for a company.
  • Copy of memorandum of agreement.
  • Copy of the certificate of incorporation.
  • Uganda Investment Authority certificate or license.
  • Title to land.
  • Environment Impact Assessment report/Statement(EIA/S)approved by NEMA.
  • Good Manufacturing Practice (GMP) Manual.
  • Hazard Analysis Critical Control Point (HACCP) Manual.
  • Approved architectural plans for the building
  • Application letter
  • URA Registration of payment slip
  • Bank e-tax receipt

Office Locations and Contacts

Ministry of Agriculture the Animal Industry, and Fisheries(MAAIF)
Directorate of Fisheries
Department of Aquaculture and Fisheries Resources

  • Lugard Avenue Entebbe
  • P.O. Box 102 Entebbe, Uganda
  • Tel: +256 414 320 006
  • Mail Address: ps@agriculture.go.ug
  • Email: fishery@imul.com

Site: Ministry of Agriculture

Eligibility

The applicant who is eligible must be engaged in fishing activities in order to create the process of processing products from fish.

Fees

Certificate fees of UGX 10,000

Validity

Valid for one year

Examples of Documents

THE REPUBLIC of UGANDA
Certificate of Approval for Fish establishments
This is to prove that the establishment for fish:
…………………………………….
EAN …………………………………….. Own by:
………………………………….
Which is located on plot number: …………………..
Address ………………………………………….
Town ………………………………..
Is licensed and approved for objectives of fisheries:
(delete in the event that it is applicable)
Collecting Ice Production Holding
Preparation Processing Storing Transporting Export Other please state: …………………………………..
For the following products (Description of products types and processes)……………………………..
For 12 months beginning from the date of the issue of this certificate.
In accordance with the following conditions:
1.The fish establishment must comply with the specifications that are set out in Fishery Quality Assurance Rules and the schedules
2.This approval certificate isn’t transferable
3.Any change in ownership of the fish that is certified
The establishment will automatically invalidate this certificate.
4.This certificate will be prominently displayed at the fish establishment.
Commissary of Fisheries (Type your name in the box below.) Signature:
…………………………………………………
The date of issue:
……………………………………………
Official Stamp

Processing Time

Processing time maximum is 5 weeks.

Instructions

  • The establishment for fish must comply with the conditions in the Fishery Quality Assurance Rules and the schedules.
  • This certificate of approval is not transferable.
  • Any change in ownership of the fish establishment that is certified will automatically invalidate the certificate.
  • The certificate must be prominently displayed at the establishment where fish is served.

Requirements Information

  • Description of different kinds of fish products and their processes
  • Information on the preparation of ice production
  • Information on Processing Storing Transportation Export
  • Information about the purpose of fishing
  • Names of the applicant and address
  • Name of the person who owns the establishment
  • Signature
  • Date

Information that can be useful

Processing establishment

  1. All facilities where fish or products from fisheries are processed or packed and shipped to food supply chains in all including export and internal markets.
  2. A work area of adequate dimensions to allow the work to be done in clean and safe conditions.
  3. Secured from contamination by a roof and covered with adequate ventilation, and, if needed, steam and water extractors for vapour.
  4. Affordable lighting from natural or artificial sources.
  5. Processing facilities should be protected from contamination from vermin , such as rodents, insects, birds and so on.
  6. A sufficient number of facilities for disinfecting and cleaning hands should be available in the areas where work is processed with soap and suitable hand drying equipment.
  7. Toilets must be placed in such a way that they’re
    • Separated from processing areas
    • The separation from the sewage or drainage systems that are not infected with sewage or drainage products or the processing areas;
    • are equipped with hand-washing facilities.
  8. The personnel handling fishery products should be aware of hygiene guidelines for food as well as be cognizant of dangers that are associated with the product as well as methods by which they are managed.
  9. The personnel who are involved in processing fishery products must adhere to Good Hygiene Practices (GHP) for example;
    • Hand-washing prior to processing;
    • wear or wearing protective garments such as hairnets, shoes such as footwear, hairnets, and uniforms.

External Links

Source

Link

LEAVE A REPLY

Please enter your comment!
Please enter your name here