Use and maintenance :

¤ The standards for the use of the equipment and the maintenance of the buildings require that conditioning and packaging should be carried out in a way so as to avoid any contamination of the products. The materials used must be conform to the standards in force,
¤ The packaging materials must be stored in a separate room from the production area an should be protected from soiling,
¤ Used packaging should not be re-used, except certain containers which are easy to clean and disinfect (i.e.plastic boxes),
¤ The cleaning and disinfection products must be stored in a cupboard locked with a key,
¤ The work area, the materials adn the tools should be used only for the conditioning of the fish or shellfish,
¤ The means of transport used must be clean, and must permit the maintenance of the food products at the correct temperature throughout the journey,
¤ All arrangements must be taken so that any waste and washing water does not creat a harmful effect,
¤ The circulation ways between the various parts of the center must be kept clean, with no stagnant water,
¤ Waste is collected in a hygienic way in a separated area which is covered and adapted for this job. It is disposed from the buildings at the close of each working day at least or is dealt with by a specialized service.
¤ The temperature in working areas must be of 20°C.

 

 Staff :

The personnel must be in a perfect state of cleanliness and under medical supervision so as to avoid any contamination, and if necessary they should be isolated from work and any handling of the products until they are no longer a risk.