Schedule IV

(See rule 84)

Curing, Canning or Other Processing of Fish

1. Application – This schedule shall apply to all factories or parts of factories in which curing, canning or

any other processing of fish including prawns, is carried on.

2. House keeping–

a) Every part of the ways, works, machinery and plant and premises shall be maintained in clean and

tidy condition.

b) Any spillage of materials shall be cleared up without delay.

3. Personal protective equipment–

a) Suitable protective clothing shall be provided for the use of workers-

(i) when entering the cold storage chamber, and

(ii) when attending to processes which are wet and likely to drench the clothes worn.

b) The occupier shall provide for the use of all persons employed in or entering the cold storage

chamber,

(i) an adequate supply of protective equipment against low temperature, including gloves, overalls

and protective footwear’s, of types approved in writing by the Inspector- cum-Facilitator;

(ii) an adequate supply of protective footwear of a type approved in writing by the Inspector-

cum-Facilitator for the use of all persons employed in wet processes involving standing on wet

floor or handling of wet articles, or washing of articles.

c) Arrangement shall be made for the proper and efficient cleaning of all such protective clothing,

Adequate soap, free of cost, shall be made available for this purpose.

d) The occupier shall provide and maintain for the use of persons employed suitable accommodation

for keeping the clothing not worn during working hours, and for the drying of wet clothing. The

accommodation so provided shall be placed under the charge of a responsible person.

e) No person shall wear a protective clothing or protective footwear worn by another person.

4. Washing facilities–

a) The occupier shall provide and maintain for the use of all persons employed suitable washing

facilities consisting of:-

(i) a trough with a smooth impervious surface fitted with a waste pipe without plug and of

sufficient length to allow at least 60cm. for every ten persons employed at any one time and

having a constant supply of clean water from taps or jets above the trough at intervals of not

more than 60cm.; or

(ii) at least one wash-basin for every ten persons employed at any one time, fitted with a waste

pipe and plug and having a constant supply of clean water, together with, in either case, a

sufficient supply of soap or other suitable cleansing material and clean towels.

b) The facilities so provided shall be placed under the charge of a responsible person and shall be kept

clean and in good repair.

5. Time allowed for washing – Before each meal and before the end of the days work, at least ten minutes,

in addition to the regular meal times, shall be allowed to each person employed in processes specified

in clause 1 for washing.

6. Food, drinks, etc., prohibited in work rooms – No food, drink, pan and supari or tobacco shall be

brought into or consumed by any worker in any work room or shed in which any of the operations

specified in clause 1 is carried on.

7. Mess-rooms – These shall be provided and maintained for the use of all persons employed in processes

specified in clause 1, a suitable mess-room furnished with sufficient tables and chairs or benches.

8. Exemption – Where the Chief Inspector-cum-Facilitator is satisfied that the observance of all or any of

the provisions of this schedule are not necessary for safeguarding the health of the persons employed,

he/she may by certificate in writing, exempt any such factory from all or any of such provisions subject

to such conditions as may be specified in certificate.