Chapter VII: STORAGE OF FISHERY PRODUCTSX1

Food business operators storing fishery products must ensure compliance with the following requirements.

1. 1..

   Fresh fishery products, thawed unprocessed fishery products, and cooked and chilled products from crustaceans and molluscs, must be maintained at a temperature approaching that of melting ice.

2. 2..

   F1Frozen fishery products must be kept at a temperature of not more than – 18 °C in all parts of the product; however, whole fish initially frozen in brine intended for the manufacture of canned food may be kept at a temperature of not more than – 9 °C.

3. 3..

   Fishery products kept alive must be kept at a temperature and in a manner that does not adversely affect food safety or their viability.