Chapter VIII: TRANSPORT OF FISHERY PRODUCTSX1

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

1. 1..

   During transport, fishery products must be maintained at the required temperature. In particular:

   1. (a)

      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. (b)

      F1frozen fishery products, with the exception of whole fish initially frozen in brine intended for the manufacture of canned food, must be maintained during transport at an even temperature of not more than – 18 °C in all parts of the product, possibly with short upward fluctuations of not more than 3 °C.

2. 2..

   Food business operators need not comply with point 1(b) when frozen fishery products are transported from a cold store to an approved establishment to be thawed on arrival for the purposes of preparation and/or processing, if the journey is short and the competent authority so permits.

3. 3..

   If fishery products are kept under ice, melt water must not remain in contact with the products.

4. 4..

   Fishery products to be placed on the market live must be transported in such a way as not adversely to affect food safety or their viability.