Chapter 513 — PackingFish and Manufacture of Fish Products
2009 EDITION
PACKINGFISH AND MANUFACTURE OF FISH PRODUCTS
COMMERCIALFISHING AND FISHERIES
513.010 “Reductionplant” defined
513.020 Controland regulation of means of handling fish and fish products
513.030 Inspectionof means of handling fish and fish products
513.040 Controland regulation of amount and kind of fish commercially handled; sardineprocessing
513.010“Reduction plant” defined. As used in this chapter, “reduction plant” appliesto any plant engaged in the reduction of fish into fish flour, fish meal, fishscrap, fertilizer, fish oil or other fish products or by-products.
513.020Control and regulation of means of handling fish and fish products. In order thatall fish or parts thereof suitable for human consumption may be conserved andused for that purpose, and to provide sanitary methods and prevent waste in theuse, sale, packing, preserving, manufacturing, processing or other handling offish or fish products, other than salmon, the State Fish and WildlifeCommission may control and regulate fishing boats, barges, lighters or tenders,receptacles or vehicles containing fish or fishing gear, fish reduction plantsor plants where fish products are manufactured, in so far as may be necessaryto insure the taking, catching, delivery of fish, canning, packing, preserving,reduction of and manufacture of fish products or by-products in a wholesome andsanitary manner, and to prevent deterioration or waste of any fish.
513.030Inspection of means of handling fish and fish products. Any member,assistant or employee of the State Fish and Wildlife Commission, or dulyauthorized officer of the state, may enter any canning, packing, preserving orreduction plant or place of business where fish or other fish products arepacked, preserved, manufactured, bought or sold, or board and inspect anyfishing boat, barge, lighter or tender, receptacle or vehicle, containing fish,for the purpose of examining any fish or fish products and to ascertain theamount of fish received, or kind and amount of fish products packed ormanufactured and the number and size of containers or cans for fish productspurchased, received, used or on hand.
513.040Control and regulation of amount and kind of fish commercially handled; sardineprocessing.The State Fish and Wildlife Commission may:
(1)Control, regulate and establish, by order, the proportion or percentage ofsardines, pilchards, herring or other species of fish other than salmon, to beused for reduction purposes or the manufacture of fish flour, fish meal, fishscrap, fertilizer or oil, and may further, through such order, specificallyname or prescribe the particular species of fish which may be used forreduction purposes, food for animals or other purposes.
(2)Exercise full jurisdiction and control over the processing, packing orpreserving of sardines, and prescribe and specify the process to be used in thecanning of such fishes in order to assure a quality product and prevent the useof certain substitute oils resulting in inferior grades.
Chapter 513 — PackingFish and Manufacture of Fish Products
2009 EDITION
PACKINGFISH AND MANUFACTURE OF FISH PRODUCTS
COMMERCIALFISHING AND FISHERIES
513.010 “Reductionplant” defined
513.020 Controland regulation of means of handling fish and fish products
513.030 Inspectionof means of handling fish and fish products
513.040 Controland regulation of amount and kind of fish commercially handled; sardineprocessing
513.010“Reduction plant” defined. As used in this chapter, “reduction plant” appliesto any plant engaged in the reduction of fish into fish flour, fish meal, fishscrap, fertilizer, fish oil or other fish products or by-products.
513.020Control and regulation of means of handling fish and fish products. In order thatall fish or parts thereof suitable for human consumption may be conserved andused for that purpose, and to provide sanitary methods and prevent waste in theuse, sale, packing, preserving, manufacturing, processing or other handling offish or fish products, other than salmon, the State Fish and WildlifeCommission may control and regulate fishing boats, barges, lighters or tenders,receptacles or vehicles containing fish or fishing gear, fish reduction plantsor plants where fish products are manufactured, in so far as may be necessaryto insure the taking, catching, delivery of fish, canning, packing, preserving,reduction of and manufacture of fish products or by-products in a wholesome andsanitary manner, and to prevent deterioration or waste of any fish.
513.030Inspection of means of handling fish and fish products. Any member,assistant or employee of the State Fish and Wildlife Commission, or dulyauthorized officer of the state, may enter any canning, packing, preserving orreduction plant or place of business where fish or other fish products arepacked, preserved, manufactured, bought or sold, or board and inspect anyfishing boat, barge, lighter or tender, receptacle or vehicle, containing fish,for the purpose of examining any fish or fish products and to ascertain theamount of fish received, or kind and amount of fish products packed ormanufactured and the number and size of containers or cans for fish productspurchased, received, used or on hand.
513.040Control and regulation of amount and kind of fish commercially handled; sardineprocessing.The State Fish and Wildlife Commission may:
(1)Control, regulate and establish, by order, the proportion or percentage ofsardines, pilchards, herring or other species of fish other than salmon, to beused for reduction purposes or the manufacture of fish flour, fish meal, fishscrap, fertilizer or oil, and may further, through such order, specificallyname or prescribe the particular species of fish which may be used forreduction purposes, food for animals or other purposes.
(2)Exercise full jurisdiction and control over the processing, packing orpreserving of sardines, and prescribe and specify the process to be used in thecanning of such fishes in order to assure a quality product and prevent the useof certain substitute oils resulting in inferior grades.
Chapter 513 — PackingFish and Manufacture of Fish Products
2009 EDITION
PACKINGFISH AND MANUFACTURE OF FISH PRODUCTS
COMMERCIALFISHING AND FISHERIES
513.010 “Reductionplant” defined
513.020 Controland regulation of means of handling fish and fish products
513.030 Inspectionof means of handling fish and fish products
513.040 Controland regulation of amount and kind of fish commercially handled; sardineprocessing
513.010“Reduction plant” defined. As used in this chapter, “reduction plant” appliesto any plant engaged in the reduction of fish into fish flour, fish meal, fishscrap, fertilizer, fish oil or other fish products or by-products.
513.020Control and regulation of means of handling fish and fish products. In order thatall fish or parts thereof suitable for human consumption may be conserved andused for that purpose, and to provide sanitary methods and prevent waste in theuse, sale, packing, preserving, manufacturing, processing or other handling offish or fish products, other than salmon, the State Fish and WildlifeCommission may control and regulate fishing boats, barges, lighters or tenders,receptacles or vehicles containing fish or fishing gear, fish reduction plantsor plants where fish products are manufactured, in so far as may be necessaryto insure the taking, catching, delivery of fish, canning, packing, preserving,reduction of and manufacture of fish products or by-products in a wholesome andsanitary manner, and to prevent deterioration or waste of any fish.
513.030Inspection of means of handling fish and fish products. Any member,assistant or employee of the State Fish and Wildlife Commission, or dulyauthorized officer of the state, may enter any canning, packing, preserving orreduction plant or place of business where fish or other fish products arepacked, preserved, manufactured, bought or sold, or board and inspect anyfishing boat, barge, lighter or tender, receptacle or vehicle, containing fish,for the purpose of examining any fish or fish products and to ascertain theamount of fish received, or kind and amount of fish products packed ormanufactured and the number and size of containers or cans for fish productspurchased, received, used or on hand.
513.040Control and regulation of amount and kind of fish commercially handled; sardineprocessing.The State Fish and Wildlife Commission may:
(1)Control, regulate and establish, by order, the proportion or percentage ofsardines, pilchards, herring or other species of fish other than salmon, to beused for reduction purposes or the manufacture of fish flour, fish meal, fishscrap, fertilizer or oil, and may further, through such order, specificallyname or prescribe the particular species of fish which may be used forreduction purposes, food for animals or other purposes.
(2)Exercise full jurisdiction and control over the processing, packing orpreserving of sardines, and prescribe and specify the process to be used in thecanning of such fishes in order to assure a quality product and prevent the useof certain substitute oils resulting in inferior grades.
