1.1

The Landing site/Fishing harbor of fish and fishery products shall be located at a site ideal for the purpose and shall be free from undesirable smoke, dust, other pollutants and stagnant water.   The premises shall be kept clean.

1.2

The layout and design of landing site/fishing harbor shall be such as to preclude contamination.  Adequate working space shall be provided for hygienic handling of fishery products

1.3

Suitable covering shall  be given at the landing site/fishing harbor to protect fishery products from environmental hazards such as sunlight, rain, wind blown, dust etc.

1.4

Floor and walls shall be smooth and easy to clean and disinfect.  The floor shall have sufficient slope for proper drainage and to avoid stagnation of water.

1.5

Drainage lines of adequate size and slope shall be provided to remove waste water, the outlet of which shall not open to the sea near the landing berth

1.6

Provision of adequate quantity of potable water or clean sea water shall be available in the landing sites for cleaning and sanitation.

1.7

There shall be provision for hygienic handling and storing of sufficient quantity of good quality ice.

1.8

Provision for crushing the ice hygienically shall be provided, as applicable.

1.9

Sufficient artificial lighting shall be provided and the lights shall be protected with suitable covering

1.10

There shall be sanitary facilities at appropriated places for hand washing with sufficient number of wash basis, soap, disinfectants and single use hand towels.

1.11

Appropriate number of flush lavatories shall also be provided outside the landing sites/auction centers

1.12

The utensils and equipment used to handle fish and fishery products shall be smooth and made of corrosion free material, which is easy to clean and disinfect and kept in a good state of repair and cleanliness

1.13

Landing site shall be constructed in such a way to avoid entry of exhaust fumes from vehicles

1.14

Suitable mechanism shall be adopted to prevent entry of birds/pests inside the landing platform, auction areas and other storage areas

1.15

There shall be a provision for lockable refrigerators storage for product declared unfit for human consumption and separate lockable refrigerator storage for detained fishery products

2

Auction Hall

2.1

Preferably, separate auction hall(s)may be provided, which is well protected from the entry of pests/insects, for display and sale of fishery products

2.2

Since, fishery products shall not be kept directly on floor, as far as possible, provision may be given for raised platforms for display of fishery products, which are smooth, easy to clean and disinfect.  However, instead of raised platforms, any other suitable provision can be made so as to ensure the fishery products will not come in contact with floor directly.

3

Good hygiene practices

3.1

Landing sites/fishing harbours shall be maintained hygienically.  Cleaning and sanitation shall be implemented at all areas of the landing sites on a laid down frequency to avoid cross contamination.

3.2

Landing site/fishing harbor/ auction centre shall depute a responsible, experienced person, as hygienic inspector, to ensure the implementation of cleaning and sanitation effectively and good hygienic practices.   Hygiene inspector shall ensure the quality of fishery products meant for export and also adequate icing of fishery products.

3.3

Floors, walls, partitions, ceilings, utensils, instruments and other food contact surfaces shall be kept in a satisfactory state of cleanliness and repair.

3.4

The premises and all the surfaces that come in contact with fishery products shall be cleaned before and after each sale.  The crates/utensils shall also be cleaned and rinsed inside and outside with potable water or clean sea water and disinfected before use.

3.5

Detergents/disinfectants used shall not have adverse effect on the machinery, equipment and products.  They shall be stored in a suitable place away from fish landing area.

3.6

Sign boards prohibiting smoking, spitting, eating, drinking etc. inside the landing sites shall be exhibited at prominent positions.

3.7

Fishery products shall be properly iced using good quality ice made up of potable water so as to maintain the core temperature of fishery products below 40C.  Refrigerated room of adequate size for storing fishery products may be provided, if required.

3.8

Fishery products, ice, utensils etc. shall not be kept on the floor directly.

3.9

Proper waste management shall be adopted to remove solid and liquid wastes immediately after its formation so as to avoid cross contamination.

3.10

Adequate pest management system shall be developed to avoid entry of insects, rodents and other pests into the landing, auction and storage areas.  Insecticides and other toxic chemicals shall be stored in lockable cupboards

3.11

Separate area may be earmarked for storage of fishery products unfit for human consumption.

3.12

Workers engaged in handling fishery products shall maintain highest degree of cleanliness.  They shall wash their hands properly before and after handling fishery products, ice and food contact surfaces.

3.13

Workers shall adopt good personal hygiene practices to avoid contamination of fishery products

3.14

Person responsible for hygiene shall ensure that employees are following personal hygiene practices strictly.

3.15

Unauthorized person(s) shall not be permitted to enter into the landing site/fishing harbor.

4

Inspection and testing

4.1

Person responsible for hygiene shall conduct random checking of fishery products meant for export for organoleptic/freshness factors, including the core temperature to ensure chilling of fishery products below 40C and maintain records.

5

Monitoring and record keeping

5.1

Hygiene inspector shall maintain records of fishing vessels landed and variety-wise details of fishery products supplied by each vessel to the approved establishments.

5.2

He /She shall monitor the fishing vessels during berthing on a laid down frequency to assess the hygienic condition/infrastructure of the vessel, quality/quantity of ice used etc. and maintain records.