Across
- 2. The amount of time in years that the holder of an export license must maintain records for
- 3. Water that meets and maintains WHO guidelines for drinking-water quality
- 6. The Price of a Seafood Export License in Bahamian dollars
- 9. -18°C in Fahrenheit
- 10. The seafood produced during a period of time indicated by a specific code
- 12. The price of a Processing Plant License in Bahamian dollars
- 14. The only license for which there are no provisions for a seafood export license
Down
- 1. In Schedule 5: Seafood Handling, The Act states 45°F as the maximum temperature that seafood should be kept at during processing. What threshold do we use today (in Fahrenheit)?
- 3. Any step in the preparation of seafood for human consumption
- 4. The amount of HACCP-certified individuals that must be employed within the facility before a seafood export license is issued.
- 5. Fresh or saltwater finfish, crustaceans, molluscs, or other forms of aquatic animal or plant life, other than birds or mammals, where such animal or plant life is intended for human consumption and food products in which such animal or plant life is a characterizing ingredient
- 7. The sole processing step that is allowed at a Buying/Holding Station
- 8. the building, or facility or parts thereof, used for or in connection with the buying, storage, processing, packaging, or labelling of seafood
- 11. A strong suggestion
- 13. A synonym for mandatory