Chapter 513 — Packing
Fish and Manufacture of Fish Products
2011 EDITION
PACKING FISH AND MANUFACTURE OF FISH
PRODUCTS
COMMERCIAL FISHING AND FISHERIES
513.010 “Reduction
plant” defined
513.020 Control
and regulation of means of handling fish and fish products
513.030 Inspection
of means of handling fish and fish products
513.040 Control
and regulation of amount and kind of fish commercially handled; sardine
processing
513.010 “Reduction plant” defined.
As used in this chapter, “reduction plant” applies to any plant engaged in the
reduction of fish into fish flour, fish meal, fish scrap, fertilizer, fish oil
or other fish products or by-products.
513.020 Control and regulation of means of
handling fish and fish products. In order that
all fish or parts thereof suitable for human consumption may be conserved and
used for that purpose, and to provide sanitary methods and prevent waste in the
use, sale, packing, preserving, manufacturing, processing or other handling of
fish or fish products, other than salmon, the State Fish and Wildlife
Commission may control and regulate fishing boats, barges, lighters or tenders,
receptacles or vehicles containing fish or fishing gear, fish reduction plants
or plants where fish products are manufactured, in so far as may be necessary
to insure the taking, catching, delivery of fish, canning, packing, preserving,
reduction of and manufacture of fish products or by-products in a wholesome and
sanitary manner, and to prevent deterioration or waste of any fish.
513.030 Inspection of means of handling
fish and fish products. Any member, assistant or
employee of the State Fish and Wildlife Commission, or duly authorized officer
of the state, may enter any canning, packing, preserving or reduction plant or
place of business where fish or other fish products are packed, preserved,
manufactured, bought or sold, or board and inspect any fishing boat, barge,
lighter or tender, receptacle or vehicle, containing fish, for the purpose of
examining any fish or fish products and to ascertain the amount of fish
received, or kind and amount of fish products packed or manufactured and the
number and size of containers or cans for fish products purchased, received,
used or on hand.
513.040 Control and regulation of amount
and kind of fish commercially handled; sardine processing.
The State Fish and Wildlife Commission may:
(1)
Control, regulate and establish, by order, the proportion or percentage of
sardines, pilchards, herring or other species of fish other than salmon, to be
used for reduction purposes or the manufacture of fish flour, fish meal, fish
scrap, fertilizer or oil, and may further, through such order, specifically
name or prescribe the particular species of fish which may be used for
reduction purposes, food for animals or other purposes.
(2)
Exercise full jurisdiction and control over the processing, packing or
preserving of sardines, and prescribe and specify the process to be used in the
canning of such fishes in order to assure a quality product and prevent the use
of certain substitute oils resulting in inferior grades.
513.050
[Repealed by 1963 c.197 §4]
513.060
[Repealed by 1965 c.570 §152]
513.070
[Repealed by 1965 c.570 §152]
513.080
[Repealed by 1965 c.570 §152]
513.090
[Repealed by 1965 c.570 §152]
513.100
[Repealed by 1965 c.570 §152]
513.990
[Repealed by 1965 c.570 §152]
CHAPTERS 514 AND 515
[Reserved for expansion]
_______________