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

• (a) 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
• (b) avoid contamination of fishery products during unloading and landing, in particular by:
• (i) carrying out unloading and landing operations rapidly;
• (ii) placing fishery products without delay in a protected environment at the temperature specified in Chapter VII; and
• (iii) not using equipment and practices that cause unnecessary damage to the edible parts of the fishery products.
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Direction départementale de la cohésion sociale et de la protection des populations (DDCSPP)

Regional Directorate for Food, Agriculture and Forestry

Prefecture

Exploitant du secteur alimentaire