The commissioner may, in accordance with the most modern public health and food protection practices, establish and maintain effective surveillance and inspection of all segments of the State’s fishing industries. The commissioner may establish a program to carry out this responsibility. The program may include provisions similar to those of section 6856 and section 6101, including any additional inspection, licensing and certification requirements that are necessary to insure proper sanitation and quality control. The commissioner may adopt or amend rules prescribing the minimum standards for establishments and for sanitation and quality control of the processing of any marine organism or its products. Each set of rules must be based on the particular operational requirements of the species or phase of industry being regulated and must conform to the latest state or federal sanitation standards. [RR 2021, c. 2, Pt. B, §32 (COR).]