Regulation 39. (1) General hygiene conditions applicable to fishery products on board all fishing vessels laid down in regulation 36 of these Regulations are applicable for CSW and RSW vessels. (2) Additional hygiene conditions applicable to the fishing vessels designed and equipped to preserve fishery
products on board under satisfactory condition for more than 24 hours, laid down in regulation 37 of these Regulations are applicable. (3) Fishing vessels equipped for chilling of fishery products in cooled seawater (CSW) (chilled by ice) or in refrigerated sea water (RSW) (chilled by mechanical means) shall comply with the following requirements. (a) Tanks shall be equipped with adequate sea water filling and drainage installations and shall incorporate devices for achieving uniform temperature throughout the tanks; (b) Tanks shall have a means of recording temperature connected to temperature sensor positioned in the section of the tank where temperatures are highest; (c) The operation of the tank or container system shall secure a chilling rate which ensures the mix of fish and seawater reaches 3° C at the most six hours after loading and 0° C at the most after sixteen hours; (d) After each unloading, the tanks circulation systems and containers shall be completely emptied and thoroughly cleaned using potable or clean seawater and should only be
filled with clean seawater, and (e) The date and the number of the tank shall be clearly indicated on the temperature recordings, which shall be kept available for the Inspection Service.

Regulation 40. (1) Fishing vessels equipped for cooking crustaceans and molluscs on board shall comply with the general hygiene conditions applicable to fishery products on board all fishing vessels, laid down in regulation 36 of these Regulations. (2) Additional hygiene conditions applicable to the
fishing vessels designed and equipped to preserve fishery products on board under satisfactory conditions for more than 24 hours laid down in regulation 37 of these Regulations are also applicable. (3) Any cooking shall be followed by rapid cooling. Water used for this purpose shall be potable water or clean seawater. Cooling shall continue until the temperature approaching that of melting ice is reached (if no other method of preservation is used). (4) Shelling or shucking shall be carried out under hygienic conditions avoiding the contamination of the product. Where such operations are done by hand, workers shall pay attention to the washing of their hands and that all
working surfaces are cleaned thoroughly. If machines are used, they shall be cleaned at
frequent intervals and disinfected after each working day. (5) After shelling or shucking, cooked products shall immediately be frozen or kept chilled at a temperature which will preclude the growth of pathogens and be stored in appropriate premises.

Regulation 41. (1) The minimum requirements for design and equipment needed on factory vessels are the following: (a) a reception area set aside for taking fishery products on board, designed and arranged into pounds or pens that are large enough to allow each successive catch to be separated. The reception area and its movable parts shall be easy to clean. It shall be designed in such a way as to protect the products from the sun or the elements and from any source of dirt
or contamination; (b) a system for conveying fishery products from the reception area to
the work area that conforms with rules of higiene work areas that are large enough for the preparation and processing of fishery products in proper conditions of hygiene. They shall be designed and arranged in such a way as to prevent any contamination of the products;
(d) storage areas for the finished products that are large enough and designed so that they are easy to clean. If a waste processing unit operates on board, a separate hold shall be designated for
the storage of these by-products; (e) a place for storing packaging materials that is separate from the products preparation and processing areas; (f) special equipment for pumping waste or fishery products that are unfit for human consumption either directly into the sea or, where circumstances
so require, into a watertight tank reserved for that purpose. If waste is stored and processed on board with a view to cleaning, separate areas shall be allocated for that purpose; (g) equipment providing a supply of potable water within the meaning of Regulations 84 to 103 of Part XI of
these Regulations relating to the quality of water intended for human consumption or pressurised clean seawater. The seawater intake shall be situated in a position where it is not possible for the water being taken in, to be affected by discharges into the sea of waste water, waste and engine
coolant outlets; (h) a suitable number of changing rooms, wash basins and toilets, the latter not
opening directly into areas where fishery products are prepared, processed or stored. The wash basins shall be equipped with appliances for washing and drying the hands that comply with hygiene requirements; the wash basin taps shall not be hand or elbow-operable. (2) Areas used for the preparation and processing or freezing or quick freezing of fishery products shall have:
(a) a non-slip floor that is also easy to clean and disinfect and equipped for easy drainage of water. Structures and fixtures shall have limber holds that are large enough not to be obstructed
by fish waste and to allow water to drain freely; (b) walls and ceilings that are easy to clean, particularly where there are pipes, chains or electricity conduits; (c) the hydraulic circuits shall be
arranged or protected in such ways as to ensure that it is not possible for any leakage of oil to contaminate fishery products; (d) adequate ventilation and, where necessary, proper vapour extraction; (e) adequate lighting; (f) appliances for cleaning and disinfecting tools, equipment and
fittings; (g) appliances for cleaning and disinfecting the hands with taps that are not hand or elbow-operable and with single use towels. (3) Equipment and tools such as cutting benches, containers, conveyors, gutting or filleting machines, etc., shall be resistant to seawater corrosion, easy to clean and disinfect and well-maintained. (4) Factory vessels which freeze fishery products shall have:
(a) a refrigeration plant sufficiently powerful to lower the temperature rapidly so as to achieve a core temperature that complies with the specifications of these Regulations. (b) refrigeration plants sufficiently powerful to keep fishery products in the storage holds at a temperature that complies with the specifications of these Regulations. The storage holds shall be equipped with a emperature
recording system placed so that it can easily be consulted.

Regulation 42. (2) The general conditions of hygiene applicable to areas and equipment shall be the following:
(a) Floors, walls and partitions, ceilings or roof linings, equipment and instruments used for working on fishery products shall be kept in a satisfactory state of cleanliness and repair, so that they do not constitute a source of contamination for the products. (b) Rodents, insects and any other vermin shall be systematically exterminated in the premises or on the equipment; rodenticides, insecticides, detergents, disinfectants and any other potentially toxic substances shall be stored in
premises or cupboards which can be locked; their use shall not present any risk of contamination of the products. (c) Working areas, instruments and working equipment shall be used only for work on fishery products. (d) Drinking water, -within the meaning of Regulations 84 to 103 of Part XI of
these Regulations, or clean seawater shall be used for all purposes. However, by way of an exception, non-drinking water may be used for steam production, fire fighting and the
cooling of refrigeration equipment, provided that the pipes installed for purpose preclude the use of such water for other purposes and present no risk of contamination of the products.
(e) Detergents, disinfectants, rodenticides, insecticides and similar substances shall be approved by the competent authority and used in such a way that they do not have adverse effects on
the machinery, equipment and products. (3) The general conditions of hygiene applicable to
staff shall be the following— (a) The highest possible standard or cleanliness is required of staff. More specifically: (i) Staff shall wear suitable clean working clothes and headgear which completely enclosed the hair. This applies particularly to persons handling exposed fishery products.
(ii) Staff assigned to the handling and preparation of fishery products shall be required to
wash their hands and at least each time work is resumed; wounds to the hands shall be
covered by a waterproof dressing. (iii) Smoking, spitting, eating and drinking in work and storage
premises of fishery products shall be prohibited. The employer shall take all the requisite measures to prevent persons liable to contaminate fishery products from working on and handling them,
until there is evidence that such persons can do so without risk. When recruited, any person working on and handling fishery products shall be required to prove, by a medical
certificate, that there is no impediment to such employment. (4) Heading, gutting and filleting shall be carried out under the following conditions of hygiene: (a) Operations such as heading and
gutting shall be carried out hygienically. The products shall be washed thoroughly with potable
water or clean seawater immediately after such operations. (b) Operations such as filleting and slicing shall be carried out in such a way as to avoid the contamination or spoilage of fillets and slices, and in a place other than that used for heading and gutting operations. Fillets and slices shall not remain on work tables any longer than is necessary for their preparation and shall be protected from contamination by appropriate packaging. Fillets and slices to be sold fresh shall be chilled
as quickly as possible after preparation. (c) Guts and parts that may constitute a danger to public health shall be separated from and removed from the vicinity of products intended for
human consumption. (5) On-board freezing of fishery products shall be carried out under the following conditions of hygiene: (a) Fresh products to be frozen or quickfrozen shall comply with the requirements for fresh products laid down in regulation 162 of these Regulations. (b) Storage rooms shall have temperature recording devices in a place where it can easily be read. The temperature sensor of the recorder shall be located in the area furthest away from the
cold source, i.e. where the temperature in the storage room is the highest. Temperature charts shall be available for inspection by the supervisory authorities at least during the period in which the products are stored. (6) On-board processing of fishery products shall be carried out under the following conditions of hygiene: (a) The conditions of hygiene for fresh products laid down in regulation 161 of these Regulations. (b) The conditions of hygiene for frozen products laid down in regulation 162 of these Regulations. (c) The conditions of hygiene for thawing products laid down in regulation 163 of these Regulations. (d) The conditions of hygiene for processed products laid down in regulation 165 to 171, of these Regulations. (e) The conditions concerning parasites
laid down in regulation 172 of these Regulations. (7) Fishery products shall be wrapped and
packaged under the following conditions of hygiene: (a) Packaging shall be carried out under
satisfactory conditions of hygiene, to preclude contamination of the fishery products.
(b) Packaging materials and products liable to enter into contact with fishery products shall comply with all the rules of hygiene, and in particular: (i) they shall not be such as to impair the organoleptic characteristics of the fishery products; (ii) they shall not be capable of
transmitting to the fishery products substances harmful to human health; they shall be
strong enough to protect the fishery products adequately. (c) With the exception of certain
containers made of impervious, smooth and corrosion-resistant material which are easy to clean and disinfect, which may be re-used after cleaning and disinfecting, packaging materials may not be re-used. (d) Unused packaging materials shall be stored in premises away from the
production area and be protected from dust and contamination. (8) On-board storage of fishery products shall be carried out under the following conditions of hygiene. (a) Fishery products shall, during storage be kept at the temperatures laid down in these Regulations and in particular:
(i) fresh or thawed fishery products and cooked and chilled crustacean shall be kept at the temperature of melting ice, (ii) frozen fishery products, with the exception of frozen fish in brine
intended for the manufacture of canned foods, shall be kept at an even temperature of-18° C or less in all parts of the product, allowing for the possibility of brief upward fluctuations of not more than 3° C, during transport; (iii) processed products shall be kept at the temperature specified by the
manufacturer. Products may not be stored with other products which may contaminate them or affect their hygiene, unless they are packaged in such a way as to provide satisfactory
protection.

Regulation 203. (1) Means of transport used for fishery products may not be used for transporting other products likely to impair, transmit harmful properties or abnormal characteristics, or contaminate fishery products, except where the fishery products can be guaranteed uncontaminated as a
result of such transport being thoroughly cleaned and disinfected. (2) The mechanical cooling system shall not impair by smell or odour the fishery products. (3) Animals shall not be carried in the cargo area. (4) Ramps, if provided, shall not be stowed in the cargo area. (5) Fishery products shall not be transported in a vehicle or container which is not clean or which should have
been disinfected. (6) Vehicles may transport only fishery products which are fit for human consumption. The transport of wastes and by-products in fish vehicles is prohibited.
(7) After each journey the vehicle and any fish boxes used should be washed with water and detergent, followed by a disinfection.

Regulation 204. (1) The transport of raw fresh fishery products fresh on ice, by road, shall be done:
(a) in closed insulated containers (whereby is agreed that the different layers of raw materials are completely covered with ice) in open means of transport, or, (b) in open not insulated containers in
insulated means of transport, provided with mechanical refrigeration where the distance to be
covered or the journey is so long that melting of ice cannot be avoided without mechanical refrigeration. (2) Raw fresh frozen fishery products shall be transported in clean closed precooled containers, holds or other means of transport on the appropriate temperature laid down in this regulation, provided with a thermometer to control temperature. (3) Packed frozen finished products in cartons and packed fresh on ice finished products in polystyrene packing material are transported in clean closed precooled containers or other means of transport, on the appropriate
temperature, laid down in this regulation, provided with a thermometer to be able to control temperature. (4) Fishery products which have been subjected to sterilisation in hermetically sealed containers shall be transported in clean closed containers or other means of transport on ambient temperature in a way that cartons and the cans are not damaged during loading, transport and
offloading. (5) The shipment containers used to transport frozen products shall be made of easy to clean material, and are checked and precooled before loading. After stuffing, the
container shall be cooled down to -18° C before leaving the
establishment for the harbour.

Regulation 203. (1) Means of transport used for fishery products may not be used for transporting other products likely to impair, transmit harmful properties or abnormal characteristics, or contaminate fishery products, except where the fishery products can be guaranteed uncontaminated as a result of such transport being thoroughly cleaned and disinfected.

(2) The mechanical cooling system shall not impair by smell or odour the fishery products.

(3) Animals shall not be carried in the cargo area.


(4) Ramps, if provided, shall not be stowed in the
cargo area.

(5) Fishery products shall not be transported in a vehicle or container which is not clean or which should have been disinfected.

(6) Vehicles may transport only fishery products which are fit for human consumption. The transport of wastes and by-products in fish vehicles is prohibited.

(7) After each journey the vehicle and any fish boxes used should be washed with water and detergent, followed by a disinfection.

Regulation 203. (1) Means of transport used for fishery products may not be used for transporting other products likely to impair, transmit harmful properties or abnormal characteristics, or contaminate fishery products, except where the fishery products can be guaranteed uncontaminated as a result of such transport being thoroughly cleaned and disinfected.

(2) The mechanical cooling system shall not impair by smell or odour the fishery products.

(3) Animals shall not be carried in the cargo area.


(4) Ramps, if provided, shall not be stowed in the
cargo area.

(5) Fishery products shall not be transported in a vehicle or container which is not clean or which should have been disinfected.

(6) Vehicles may transport only fishery products which are fit for human consumption. The transport of wastes and by-products in fish vehicles is prohibited.

(7) After each journey the vehicle and any fish boxes used should be washed with water and detergent, followed by a disinfection.