St Vincent & The Grenadines

Regulations & Legislations

These Regulations make provision with respect to hygiene and quality requirements for fish and fish products before and after landing. The Regulations contain rules relative to handling of fish on board of vessels, freezing or chilling of fish on vessels, hygiene conditions in handling and processing of fish in establishments, monitoring of conditions of production and HACCP, storage and transportation, packaging and labelling, inspection and sampling.

State Agencies

The St Vincent and the Grenadines – Bureau of Standards works towards the development and promotion of standards relating to goods, services, processes and practices produced and/or used in St. Vincent and the Grenadines, to ensure industrial efficiency and to assist in industrial development as well as to promote public and industrial welfare, health, safety and to safeguard against negative effects to the environment. Its services include: standardization, conformity assessment (or quality assurance), metrology, laboratory (microbiology and chemical) testing and technical assistance.


The St Vincent and the Grenadines – Bureau of Standards offers laboratory services and provides testing and analytical services to both the public and private stakeholders. This service includes Chemical and Microbiological testing and analysis of food products and water (bottled, recreational). All tests and calibrations are conducted strictly in accordance with national, regional and international standards.