1.)   Restaurant is in full legal compliance with the Fisheries Act of Belize:
a. Restaurant does not purchase any species or item for which there is a complete sales ban in Belize: coral, parrotfish (all; Family Scaridae), tangs (all; Family Acanthuridae), permit (Trachinotus falcatus), tarpon (Megalops atlanticus), bone fish (Albula vulpes), marine turtles and eggs (all), hicatee (Dermatemys mawii), whale shark (Rhincodon typus), nurse shark (Ginglymostoma cirratum), sea cucumber (Holothuria Mexicana) currently under moratorium, marine mammals (all), the purchase of diced conch or diced lobster is strictly prohibited, and possession requires a written authorization from the Fisheries Administrator.

b. Restaurant does not purchase species during their closed season: 

• Queen conch (Lobatus gigas), closures based on quota

• Caribbean spiny lobster (Panulirus argus), Feb. 15 – June 14

• Nassau grouper (Epinephelus striatus), Dec. 1 – March 31

• Sea cucumber (ongoing moratorium), closures based on quota 

• Whelk (Cittarium pica), Oct. 1 – Dec. 31.
   

c. Restaurant does not purchase queen conch, Caribbean spiny lobster or Nassau grouper below their legal size limit:     

• conch shell length > 7 inches; conch, market clean > 3 oz; conch, fillet weight > 2.75 oz.

• lobster cape length > 3 inches; lobster tail weight > 4 oz

• Nassau grouper, whole, 20-30 inches only.
   

d. Restaurant does not purchase soft shell, berried lobster or lobster with tar spot that has had the spawn removed. 

e. Restaurant does not purchase from unlicensed fishermen; fishermen will be asked to show proof of valid license upon sale (including special permit for sea cucumber).

f. Restaurant does not purchase fish fillets without the requisite 2 x 1 inch skin patch.

2.)   Restaurant promotes the consumption of sustainable seafood items:
a. Restaurant promotes and serves invasive species, such as lionfish, when available.
b. Restaurant promotes and serves underutilized species. 
c. Restaurant requests documentation of where seafood was caught and landed (can be verbal).
d. Restaurant does not purchase undersized (i.e. juveniles) seafood products, following guidelines on the “Belize Fish Ruler” (to be developed).
e. Restaurant does not purchase gillnet-caught seafood.
f.  Restaurant does not purchase or sell shark fins.
g. Restaurant does not purchase or sell vulnerable or endangered shark or ray species including: Oceanic whitetip shark, dusky shark, shortfin mako, giant manta ray, whale shark, scalloped hammerhead or great hammerhead.
h. Restaurant does not purchase or sell endangered grouper species including Atlantic goliath grouper and Nassau grouper.
i.  Restaurant does not purchase or sell angelfish (family Pomacanthidae).

3.)   Restaurant participates in a data collection program using the “Our Fish” mobile android application.
 

4.)   Restaurant educates it’s staff and customers: 

• Restaurant staff is knowledgeable of the Fisheries Regulations.

• Restaurant staff is knowledgeable in species identification.

• Restaurant staff is knowledgeable in identifying gillnet-caught fish.

• Restaurant displays clearly displays information for its customers and staff highlighting:

  • Fisheries Regulations

  • Importance of making sustainable seafood choices and protecting the marine environment

  • Goals and objectives of the Fish Right, Eat Right program.

• Restaurant provides on-menu indication of species with seasonal closures.

Corresponding Indicators

1.)  Legal Compliance

• Spot checks by Fisheries Department inspectors and/or Fish Right, Eat Right partners reveal no evidence of non-compliance with Fisheries Regulations.

• Customer or public reporting reveals no evidence of systematic non-compliance with Fisheries Regulations.

• Annual restaurant inspection by Auditors indicates compliance with Fisheries Regulations.
   

2.)  Promotion of Sustainable Seafood

• Spot checks by Fisheries Department inspectors and/or Fish Right, Eat Right partners reveal no evidence of non-compliance with the sustainable seafood criteria.

• Customer or public reporting reveals no evidence of systematic non-compliance with the sustainable seafood criteria.

• Annual restaurant inspection by Auditors indicates compliance with the sustainable seafood criteria.
   

3.)  Data Collection

• Data collectors continually receive purchasing data via the “Our Fish” app.

• Spot checks by Fisheries Department inspectors and/or Fish Right, Eat Right partners reveal no evidence of non-compliance with the data collection program.

• Customer or public reporting reveals no evidence of systematic non-compliance with the data collection program.

• Annual restaurant inspection by Auditors indicates compliance with the data collection program.
   

4.)  Education and Outreach

• Food establishment representative(s) attends: 

  • a half-day seminar on Fisheries Regulations once per year;

  • a workshop on underutilized species including topics such as: lionfish handling, the importance of lionfish consumption, and the development of menus using underutilized species at least once per year;

  • a seminar on fisheries sustainability including topics such as: the importance of taking care of the resource, differentiating between legal and illegal product, identification of finfish species based on skin patch, and identification of the type of gear used to catch the species;

  • A training on data collection and reporting.

• Food establishment representative(s) brief all staff on the Fisheries Regulations and the Fish Right, Eat Right program at least twice per year.

• Spot checks by Fisheries Department and/or BTB inspectors reveal no evidence of non-compliance with the education and outreach program.

• Customer or public reporting reveals no evidence of systematic non-compliance with the education and outreach program.

• Annual restaurant inspection by Auditors indicates compliance with the education and outreach program.