(a) | Location: Fish processing establishments shall be located (so far as practicable) in areas reasonably free from objectionable odours, smoke, flying ash and dust and adequate dustproof access-ways shall be provided connecting the establishment to public streets, highways or railways; |
(b) | Water supply: The water supply shall be ample and potable and water shall be distributed throughout the premises (both hot and cold water) under adequate pressure. If the water is not supplied from the public water system but taken from private wells, the wells shall be effectively protected from pollution. If chlorinators are required to assure a continuous potable supply, they shall be of the automatic type; |
(c) | Drains: Drains shall be of an adequate size and sufficiently grated to prevent stagnation, and where they are connected directly to a sewer, they shall be equipped with deep-seal traps; |
(d) | Floors: Floors shall be constructed of durable water resistant material, suitably graded so as to allow easy and efficient cleaning and draining, leaving no puddles of stagnant water. As a safety precaution, excessively smooth floors shall be avoided; |
(e) | Walls: The walls within shall be well furnished with smooth, water-proof, light coloured material which is capable of being cleansed easily and cleaned daily. A minimum height of 1.8 metres from the floor of the wall shall be laid with glazed porcelain tiles; |
(f) | Ceilings: Ceilings shall be of good height and shall be at least 3 metres in workrooms. So far as structural conditions permit, ceilings shall be smooth and flat; |
(g) | Welfare rooms: Adequate welfare rooms shall be provided in the premises for rest and recreation of workers; |
(h) | Ventilation: Adequate means for ventilation shall be provided in all workrooms and welfare rooms. Fresh air intakes for workrooms and welfare rooms should be so located that the air is not contaminated with odours, dust, smoke, etc. Ventilation may be provided by means of ventilating-type windows, fans or air conditioners, but shall be provided with effective equipment to eliminate insects, dust, etc.; |
(i) | Lighting: Adequate lighting, whether natural or artificial or both, shall be provided on the premises; |
(j) | Refuse disposal: The refuse shall be collected into covered receptacles and daily disposed of and the receptacles shall be washed and disinfected before reuse; |
(k) | Utensils: The utensils including tables, benches, containers, racks, trays, etc., used on the premises shall be of non-corrodible material and be kept in good repair, clean and sanitary condition. They shall be provided in adequate numbers so as to prevent the fish and fishery products from contracting the floor and walls; |
(l) | Toilet: Toilet, washing facilities and dressing accommodation of adequate size shall be provided for the convenience of the workers. The entrance to these places shall not open directly into the working areas; |
(m) | Uniforms: Filleters, skinners, scalers and handlers of fish shall wear clean white outer garments and a washable head covering which shall cover the hair completely; |
(n) | First-aid: First-aid facilities shall be provided for workers and any cut or abrasion on an exposed part of the body shall at all times be covered by a waterproof dressing; |
(o) | Pests: Effective means shall be provided to exclude vermin, for example, rats, mice, cockroaches and flies from the premises; |
(p) | Animals, birds, reptiles: No pets or animals shall be allowed in the premises. The workrooms shall not be permitted to be used as storerooms or sleeping rooms. Any room that connects directly with a sleeping room shall not be used to handle exposed fish and fishery products; |
(q) | Smoking: The use of tobacco or any other smoking mixtures or substance and spitting are prohibited in any room where exposed fish and fishery products are being handled; |
(r) | In the same fish processing establishment, the area used for processing of fish for human consumption shall be separated physically from the area used for processing of fish, offal or other by-products which are not meant for human consumption. |