Division 1 Food business operators responsible for the unloading and landing of fishery products must:X1

ensure that unloading and landing equipment that comes into contact with fishery products is constructed of material that is easy to clean and disinfect and maintained in a good state of repair and cleanliness;

and

avoid contamination of fishery products during unloading and landing, in particular by:

1. (i)

   carrying out unloading and landing operations rapidly;

2. (ii)

   placing fishery products without delay in a protected environment at the temperature specified in Chapter VII;

   and

3. (iii)

   not using equipment and practices that cause unnecessary damage to the edible parts of the fishery products.