Section 2: Definitions. In this Act, unless there is anything repugnant in the subject or context

Plain-Language Summary

A general explanation to aid understanding. The official statutory text appears below.

This section defines the following terms used in The Pakistan Fish Inspection and Quality Control Act, 1997: • certificate of quality and origin — a certificate issued by the Director­General or an officer authorized by him certifying that the fish is wholesome and fit for human consumption or for any other purpose specified therein; • Director­General — Director­General, Marine Fisheries Department;, • export — export of fish and fishery products from Pakistan by any means to any place outside Pakistan; • fish — all aquatic animals of inland, marine and brackish water origin, alive or dead, and includes prawns, shrimps, lobsters, crabs, oysters, clams, scallops, turtles, in salted, unsalted, semi­dried, dried, frozen, preserved, cured, or canned form and any other aquatic animal or animal product which the Director General, Marine Fisheries Department, may by an order declare to be fish for the purposes of this Act ; • fish exporter — a person engaged in carrying on the business of export of fish and fishery products and registered with the registration authority; • fish inspection — inspection of fish and fishery products by a Fishery Officer for the purpose of assessing the quality of the fish by inspecting sanitary and hygienic conditions and the physical, chemical and bacteriological examination of fish and fishery products; • fish processing — cleaning, filleting, icing, packing, canning, freezing, pickling, cooking, drying, semi­drying, salting, chilling, smoking, extraction of oil, conversion into fish­meal or preparing fish in any other manner for marketing; • Fishery Officer — an Officer duly authorized by the Federal Government to exercise the powers and perform the functions for carrying out the provisions of this Act; • Fishery product — anything originating, produced or made, whether in whole or in part from a fish; • Inspection Committee — a committee constituted under section 5; • prescribed — prescribed by rules made under this Act; • processing plant — an establishment, place or premises where fishes are processed; • quality control — quality assurance of fish and fishery products conforming to standards prescribed under this Act or the rules made thereunder; • registration — registration of a fish processing plant under this Act and “registered” shall be construed accordingly; • registration authority — a Fishery Officer authorised by the Director­General, by an order in writing, to register fish processing plants under this Act or the rules made thereunder; • rules — rules made under this Act; and • unwholesome — fish or fishery products that have an offensive or objectionable odour, flavour, colour, texture or substance associated with spoilage This is the official statutory text, shown as written — it is not a paraphrase or a legal opinion. Consult a verified lawyer to see how it applies to your specific situation.

2. Definitions. In this Act, unless there is anything repugnant in the subject or context— (a) “certificate of quality and origin” means a certificate issued by the Director­General or an officer authorized by him certifying that the fish is wholesome and fit for human consumption or for any other purpose specified therein; (b) “Director­General” means Director­General, Marine Fisheries Department;, (c) “export” means export of fish and fishery products from Pakistan by any means to any place outside Pakistan; (d) “fish” means all aquatic animals of inland, marine and brackish water origin, alive or dead, and includes prawns, shrimps, lobsters, crabs, oysters, clams, scallops, turtles, in salted, unsalted, semi­dried, dried, frozen, preserved, cured, or canned form and any other aquatic animal or animal product which the Director General, Marine Fisheries Department, may by an order declare to be fish for the purposes of this Act ; (e) “fish exporter” means a person engaged in carrying on the business of export of fish and fishery products and registered with the registration authority; (f) “fish inspection” means inspection of fish and fishery products by a Fishery Officer for the purpose of assessing the quality of the fish by inspecting sanitary and hygienic conditions and the physical, chemical and bacteriological examination of fish and fishery products; (g) “fish processing” means cleaning, filleting, icing, packing, canning, freezing, pickling, cooking, drying, semi­drying, salting, chilling, smoking, extraction of oil, conversion into fish­meal or preparing fish in any other manner for marketing; (h) “Fishery Officer” means an Officer duly authorized by the Federal Government to exercise the powers and perform the functions for carrying out the provisions of this Act; (i) “Fishery product” means anything originating, produced or made, whether in whole or in part from a fish; (j) “Inspection Committee” means a committee constituted under section 5; (k) “prescribed” means prescribed by rules made under this Act; (l) “processing plant” means an establishment, place or premises where fishes are processed; (m) “quality” in respect of fish means a fish or fishery product conforming to the established standards prescribed under this Act; (n) “quality control” means quality assurance of fish and fishery products conforming to standards prescribed under this Act or the rules made thereunder; (o) “registration” means registration of a fish processing plant under this Act and “registered” shall be construed accordingly; (p) “registration authority” means a Fishery Officer authorised by the Director­General, by an order in writing, to register fish processing plants under this Act or the rules made thereunder; (q) “rules” means rules made under this Act; and (r) “unwholesome” means fish or fishery products that have an offensive or objectionable odour, flavour, colour, texture or substance associated with spoilage.

Effective date: 1997-01-01

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