management and maintenance of hygienic fish markets

7/30/2019 Management and Maintenance of Hygienic Fish Markets

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Management and Maintenance ofHygienic Fish Markets

Fish has high consumer preference due to its inherent nutritive values,

taste and easy digestibility. Fish is considered a healthy food and recommendedby nutritionists and doctors as an ideal food to take care of almost all the

nutritional requirements of man in all stages. Fish is particularly advised for

children, pregnant women and lactating mothers and old people. It is cheap

source ofgood protein and often referred as rich food forpoor people. Some

of the fishes and the fish products possess good therapeutical factors which

makes them highly medicinal.

However, the fish markets are commonly filthy and unhygienic. The fish

markets are often characterizedby wet and slimy flooring, foul smell, deposits

of fish wastages, improperdrainage,presence of flies, dogs etc. High levels of

noise and cacophony is symbolic of a fish market.

Fish is a highly perishable food item and the biological degradation is

faster than vegetable.Therefore, it has to be handled,stored and marketed

with extreme sense of care in minimum possible time. Excellent hygiene has

to be maintained in the fish handling areas forprevention ofcontamination

and loss of quality of fish. Hygiene relates to all conditions and measures

necessary to ensure the safety and suitability of food at all stages of the food

chain. Hygienic measures help in preventing or reducing fish spoilage,

contamination and microbial growth.

The consumers have the right to expect the fish they purchase to be

safe and suitable forconsumption,because it is their food. The food is supposed

to give them nutrition, health and immunity. Fish in its native or fresh state do

not possess any harmful agents which cause illness to the consumer. But, the

contamination occurs through bad handling and unhygienic practices.

Therefore, fish market plays a major role in ensuring hygienic state of the fish

sold.


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The objective of the present document is to discuss the main issues

related to management and maintenance of hygienic fish markets. Hygienic

handling,preservation, storage and distribution operations, premises,

equipments and facilities should be located,designed and constructed toensure that:

Contamination is minimized and post-harvest losses are launched Design and layout permit appropriate maintenance, cleaning and disinfecting

and minimize air-borne contamination

Surfaces and materials, in particular those in contact with fish, are non-toxic,convenient, suitable, durable, and easy to maintain and clean

Suitable facilities are available for temperature, humidity and other controls, aswell as personnel hygiene facilities, toilets and portable water supply and

There is effective protection against pest access and harbourageEffective systems should be established to include cleaning and

sanitation procedures, pest control systems, waste management and

monitoring effectiveness. Allpersonnel that come directly or indirectly intocontact with fish and fishproducts should maintain an appropriate degree of

personal cleanliness and where appropriate, wear suitable protective clothing

and footwear. They should also refrain from behaviour that could result in

contamination offood.

During transportation, measures should be taken to protect fish from

potential sources ofcontamination, from damages likely to render the fish

susceptible to biochemical degradation and microbial proliferation. Themaintenance of hygiene can be effective, if facilities available are constructed

correctly and maintained effectively. Equal importance also should be given

to personnel hygiene, handling of fish and management of the market.


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1. Establishment of Fish Markets: Design and Facilities

Location :

Selection of a fish marketing site is very critical. The area should be

elevated than the rest to facilitate water drainage. The area should not be

environmentally polluted and should have minimum industrial activities, which

otherwise have the potential to contaminate the fish.The area selected should

not be prone to infestation ofpests. The area shouldbe easily accessible for

vehicles and public. It is very important to provide facilities for ease of

transportation of fish towards the market and outwards in minimum possible

time. Area selected should have facilities for effective removal of solid and

liquid wastes.

Premises :

The design of the premises should be in such a way thatbad handling

practices are eliminated. Due regard shouldbe given to make the system as

userfriendly as possible. The system designed should be logical, easy to

understand, easy to clean and maintain. The fish market should be free from

animals and birds. In a nutshell a good design will reduce the amount ofpolicing the management has to do formaintaining the facilities.

There shouldbe a separate area forunloading and loading of fish from

vehicles. Ideally, fish shouldbe traded on raised platform with provisions for

potable water and ice. In general, it isbetterto have separate fish cuttingplace,

to avoid cross contamination and easy collection of waste. However, local

practice must be considered while designing the market.

Ample space should beprovided for parking oftransport and customers

vehicles. Fish markets should have a compound with two gates for entry andexit. It must contain security booth adjacent to entry gate and cattle grid /

cow trap at both gates to prevent entry of animals. Parking of vehicles must

be regulated and parking fee must be collected. A board indicating the dos

and donts in the market should be installed near the entrance and such other

places. Boards / flexes indicating the importance of icing, hygienic handling,

and health benefits of fish consumption have to be placed at appropriate

places.


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Fish Handling :

The place where the fish is unloaded from the trucks should be an

elevated platform with properslope for easy draining of water. The unloading

area shouldbe coveredby netting so that access to birds and other pests areprevented. The fish shouldbe unloaded into plastic containers,properly iced

and stored in cold room till it is ready for vending. The fish unloading area

should have access to potable waterand ice. Similarly, auction hall should have

sufficient light, ventilation, water supply and drainage facility. Fishes in crates

must be placed on platforms during auction. Fish should neverbe directly

placed on floor orplatform. Sufficient care mustbe taken forgentle handling

offish.

InternalStructures :

Structures within fish market establishments should be built with durable

materials and mustbe easy to maintain, clean and disinfect. The material

used forconstruction shouldbe resistant to thorough cleaning,corrosion

and microbialbuild up.

O Keeping the tropical climate in mind, the entire marketing area shouldbemade fly proof. This can be achieved by providing fly proof netting in all

windows,exhaust vents and all openings.The doors shouldbe selfclosing

and apowerful aircurtain shouldbe provided at all entrances. The netting

shouldbe made up of fiber glass, which facilitates cleaning and prevents

breaking.

O The surfaces of walls,partitions and floors should be made of non-toxicimpervious materials.

O Walls and partitions should have a smooth surface. The walls should belaid with glazed tiles up to a height of 6-7 feet. The use of guard rails is

advisable to minimize the impact, when trolleys and other heavy loads

impact on walls.

O Floors should be constructed with anti-skid industrial grade tiles and shouldhave good slope to prevent water logging.


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O Provisions for adequate drainage, which are covered with non-

corrosive,removable lids and the drainage exit shouldbe provided with

mesh and watertrap to prevent access ofpests.

O Wall to ceiling and wall to floorjunctions should be coved to facilitate

cleaning. Corners of walls susceptible to impact damage shouldbe

protectedby guard rails.

O Windows shouldbe easy to clean, be constructed to minimize the buildup

of dirt and where necessary, be fitted with removable and cleanable

insect-proofscreens.

O Adequate numbers of exhaust fans fitted with insect proof nettings

should be provided. Providing adequate numbers of exhaust fan is

highly essential formaintaining air quality as well as temperature inside

the market. Sufficient numbers of exhaust fans should be oriented to

push in the air in addition to exhausting.

O Doors should have smooth,non-absorbent surfaces, and be easy to clean

and self closing type . Doors should be wide enough to prevent

congestion,shouldbe always kept closed.Ifpossibleplastic curtain strips,

heavy enough not tobe blown to sides must hang over the door way toprevent access to insectsand birds and to maintain temperature control.

Aircurtains can also be used.

O The ground in front of the fish market building must have concrete floor

orpavement with concrete blocks. Synthetic, hard carpets at the entry

point will reduce the possible entry of sand and mud to fish market. If

possible, a foot-dip can be provided at the entry point.

O All doors, windows, ventilators, exhaust vents should be closely fitted sothat there is no opening between them and the walls. This willprevent

entry of pests to the market.

O Lighting: Good artificial lighting should be provided as close to natural

day light as possible. All lights should be protectedby suitable diffusers

or covers to prevent contamination of fish by broken glass.


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Fish VendingTables/platforms:

O Fish vending tables/ platforms shouldbe provided for display and sale offish.The working surfaces that come into direct contact with fish shouldbe

in sound condition, durable and easy to clean, maintain and disinfect.They

shouldbe made ofsmooth, non-absorbent materials, and mustbe inert to

the food, to detergents and disinfectants under normal operating

conditions.

O Tables /platforms shouldbeprovided with taps, to givepotable waterwithinthe reach.

O Vending area should have sufficient space for display, store and clean thefish and area for the storage of ice box, utensils, knives, weighingbalance

etc.

O Provision to store waste also has to be provided in each vending table/platform where fish dressing is doneby the fish trader.

O A minimum 8-10 feet wide passage shouldbe provided to facilitate easy

movement ofcustomers.

O A separate area for the cutting and cleaning of fish is recommended subjectto localpractices.

O Fish displayed must be fresh, clean and free from dirt. Ample ice should bemixed with fish (1:1) so that the fish is cooled and will be preserved

hygienically. Fish should be displayed on crates with ice.

O There should be a drain tube from the vending table / platform to the drainso that water from the vending table / platform will not splash in the

groundand will form a source ofcontamination and inconvenience. Fish

trading table/ platforms have to be provided with ridge all around to

prevent spilling of water. It must have properslope towards drain tube for

easy flow of water. However, small level area has to be provided in the

platform / table for placing weighing balance.


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O Waterproof Electric supply points have to be arranged for each table/platform taking due care ofpossible electric mishaps owing to presence of

water.

Potable Water:

O Provision for adequate supply of water should be ensured. It isrecommended to have dedicated water supply source,besides municipal

watersupply, to ensure 24 hours water supply to fish market. Water,iftaken

frombore well orothersources,shouldbe treated and properly disinfected.

The final waterquality should conform to IS 10500: 1991.

O The treated water shouldbe stored in an underground sump and to bepumped into an overhead tank wheneverneeded. The tanks should bepaved with white or light coloured glazed tiles and protected from

contamination.The manholes shouldbe properly secured to prevent access

ofpests.

O The treated water should be distributed using PVCpipes of adequatedimensions.The taps shouldbe self closing. All the taps shouldbe provided

with non return valves to prevent contamination.

O The water treatment equipment and water storage units shouldbe cleanedand disinfected regularly at least once in a week.

Iceand cold storage :

O A flake ice machine of sufficient capacity should be installed inside themarket. Ifflake ice machine is not feasible, block ice can be used. Blockice

should be made from potable water which conforms to IS 10500: 1991. A

stainless steel ice crusher has to be provided to crush the iceblocks.

O Ice blocks should be transported using trolleys and dragging it throughthe floor should not be permitted.

O Flake ice orcrushed ice should be stored in PVC containers / crates and tobe transported in trolleys.

Fish Holding Crates :

O PVC crates of sufficient quantity should be made available to vendors andfish transporters to transport and store fish.


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O Nobamboo orother types ofbaskets shouldbe allowed to store thefish.

O Outside crates orbaskets should not be allowed inside the market.O There shouldbe an area demarcated forcleaning,disinfecting and storing

ofcrates. It is desirable to provide a small tank to dip and wash the crates

each time after use.

O It is ideal to use crates of one color (preferably blue) forstoring fresh fishand crates ofanothercolor (preferably red oryellow) forwaste disposal.

Toilets :

O Sufficient numbers oftoilets with adequate water supply -separate forgentsand ladies, have to be constructed within the fish market complex. At the

entry / exitpoint oftoilets,a foot - dip with synthetic mat has to beprovided

to prevent transmission ofpathogenic microbes to fish market area.

O Toilets should have wash basin with hand washing soaps. Hand washingmustbe made mandatory after using toilets.

O Toilets must have separate water storage tank, sufficient lights, exhaust fansetc. Bigger toilet blocks may have toilet fee collection area, storageforcleaning equipments,detergents and disinfectants.

OtherItems :

O Manual trolleys (hydraulic) in sufficient numbers should be provided fortransportation inside the market.

O An insulated store house / chill room of sufficient capacity should beprovided to store the unsold fish and fish landed during off market hours.

O A silent diesel generatoris desirable.O Fly incinerator / fly catcher may be installed at appropriate places in

fishtrading and fish cutting area.

O In the biggerfish markets, a rest room/ change room can be provided forladies with locker facility to store their dress and other materials.

O First-aid and fire-fighting systems must be established.


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O Drinking waterhas tobe made available at appropriateplaces.O Weighing balances (100 kg capacity) have tobe provided at auction halls.

All the fish traders may be advised to use electronic weighing balances for

accurate measurement.

O An office room with telephone, fax, computerand printerfacility may bearranged for supervisor /manager. A telephone connection may be

provided at the gate for security person. Coin operated telephone

instrument can be arranged within the market complex.

Tools used in cleaning and cutting:

O The implements used for cutting and cleaning of fish shouldbe made ofnon corrosive materials and shouldbe cleaned in chlorinated water before

and after use. All the tools shouldbe cleaned,wiped dry and stored in a dry

area afterthe days work is over. The tools which are broken, non repairable

shouldbe discarded and should not be used inside the market.

Containers for Waste :

O Containers forwastes and othernon edible substance,shouldbe specificallyidentifiable , suitably construc ted and, where appropriate,made of

impervious material.

O The waste in the containers should be iced to prevent putrification andsmell.

Effluent TreatmentSystem :

O An effiencint effluent treatment system shouldbe installed in the premisesto treat the water and other wastes generated in the market.

O No waste should go out without propertreatmentO The effluent generated should confirm to the local Pollution Control Norms.O Provision to treat solid waste by installing a silage plant is highly

recommended.

2. Maintenance of Fish markets

Cleaning :

O Adequate facilities, suitably designate manpowershould be provided forcleaning fish, utensils and market.


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O Cleaning should remove fish wastes and dirt which may be a source of

contamination.

O A compressorwith jet cleaning facility, mounted on wheel should be

provided for efficient cleaning.

O Cleaning chemicals like teepol,hypochlorite etc shouldbe handled and used

carefully and in accordance with manufacturersinstructions and stored

separate from food, in clearly identified containers to avoid the risk of

contaminating food.

Schedule of Cleaning :

Cleaning shouldbe carried out before the market activity starts and a final

cleaning after the market closes. But a habit ofcleaning as and when waste

accumulates should be developed and practiced. Minimum cleaning

schedules suggested are as follows:

Area Frequency ofcleaning

Fish trading area, passage,auction hall,unloading area

Minimum twice a day at the

beginning and end oftrading /

auction.

Cutting area

Parking area

Minimum twice a day at the

beginning and end oftrading.

However, the solid waste

must be removed once in 2-4

hours depending upon waste

generation.

Minimum once in a day

Internal roads, outside drainage Minimum once in a day

Internal passage and internal drainage Minimum once in a day

Chilled storage Minimum once in a day

Toilets At least 4 times a day (6 AM, 10

AM, 2 PM & 6 PM). The frequency


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ofcleaning may be increased

depending on usage.

Cleaning ofcutting equipments At frequent intervals dependin

on usage and final cleaning andisinfection at the end of the day.

Watersump, over head tank At least once in a month.

General Cleaning procedures will involve:

O removing solid debris from surfaces.O Rinsing with water followedby applying a detergent solution to loosen

soil and bacterial film.

O rinsing with water to remove loosened dirt and residues ofdetergent.O Disinfection with chlorinated water(100-200 ppm) with 5 - 10 minutes

contact time.

Cleaning and disinfection programmes should ensure that allparts of theestablishment are appropriately clean.

Cleaning and disinfection programmes shouldbe continually andeffectively

monitored for their suitability and effectiveness. A record ofclearing and

supervision should be maintained in the prescribedproforma.

Standards forusage ofchemicals and disinfectants

For effective disinfection, only food grade chemicals have to be used. Phenolic

compounds like Dettol, should not be used in markets at any cost. The most

common chemical, which is safe and could be used in the fish markets, is

chlorine in the form of hypochlorite. The concentration of disinfectant

(chlorine) varies according to the place where it is applied.

The direct and indirect contact surfaces shall be cleaned as per the cleaning

procedure before and after each shift ofproduction. The best cleaning


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Purpose Recommended levels ofavailable chlorine content

1 Process water and iceproduction. < 5 ppm. (


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Personnel Hygiene Facilities and Toilets :

Allpersonnel engaged in selling and handling of fish should be free from

communicable diseases and practice high level ofpersonal hygiene. People

who do not maintain an appropriate degree ofpersonal cleanliness, who have

certain illness or conditions or who behave inappropriately, can contaminate

food and transmit illness to consumers.

Fish handlers suspected, to be suffering from, or tobe a carrier of a disease or

illness likely tobe transmitted through food, should not be allowed to enter

any fish / fish produc ts handling area if there is a likelihood of their

contaminating food.

If the fish handlers suffer from the diseases like jaundice,diarrhea, vomiting,

fever, sore throat with fever, visibly infected skin lesions (boils, cuts, etc.),

discharges from the ear, eye ornose etc,should not be allowed to sell orhandle

fish inside the market.

Facilities shouldbe made available to ensure that an appropriate degree of

personal hygiene can be maintained and to avoid contaminating food.

Facilities should include-

O Adequatemeans forwashing and drying hands,including foot operatedwash basins supplied with potable water.

O Adequatenumberof hygienically designed toilets.O Adequatechanging facilities forpersonnel.

These facilities should be suitably located and designated. Personnel should

always wash their hands since personal cleanliness may affect food safety:

at the start of fish handling activities

immediately after using the toilet and after handling raw fish orany

contaminated material


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Dress code:

Use of clean uniform including gumboots, head cover, face maskand

gloves

Personal hygiene is utmost important in fish handling. The body of the fish

vending/ handling persons is still prone to various types of contamination

and a sure source ofdifferent kinds ofbacteria of public health significance.

To avoid such contamination, there shall be proper isolation ofworkersbody

in such a way that directly or indirectlybody ofworkers does not come into

contact with the food or food contact surfaces. This is effectively done by

providing clean uniforms including gum boots,head cover and face masks.

While head cover prevent falling hair and subsequent contamination face

mask will prevent spillage of saliva/ nasal secretion and introduction ofStaphylococcus aureus, which is a hygiene indicatoras well as a food poisoning

organism.

Personal Behaviour:

People engaged in fish / fish product handling activities should refrain from

behaviourwhich could result in contamination of food, like smoking,spitting,

eating,chewingpan, sneezing orcoughing over unprotected food.

Spitting :

Thepersonnel who are doing vending / cutting of fish should follow certain

strict code ofconduct inside the market.Theyshould not wear any ornaments,

watches etc. Ornaments and certain beauty aids offer lot of gaps and crevices

which are very difficult to clean and so form easy home for various kinds of

bacteria, which willbe extremely difficult to eradicate. So removal of all type

ofornamentsby fish handlers is essential before they enter the market and

start theirbusiness.

Chewing tobacco, smoking and spitting is strictlyprohibited inside the market.

Thepersons doing so are unknowingly contaminating the fish sold by them.

Waste Management :

O Suitable provision must be made for the removal and storage ofwaste.Waste must not be allowed to accumulate in fish handling, fish storage,

and other working areas and the adjoining environment except so faras


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is unavoidable for the properfunctioning of the business.Waste stores must

be kept appropriately clean and iced.

O Thepossibility oftrimming and cleaning of fish to be done separately shouldbe explored. This will help in easy segregation of solid fish waste. The solid

wastes shouldbe segregated and removed.

O The liquid waste shouldbe collected and fed into an ETPbefore it isdischarged to the public sewerage.

Management of Stink:

Stinking smell is usually associated with fish and whereverfish market is there,

the neighborhood complaints of stinks and waste. Stink of fish basically occurs

due to improper handling of fish. The stinkmeans the fish has started spoiling.

Hence the first and foremost thing to do forprevention ofstinking is not to let

the fish spoil and to store the cleaned fish underice at a temperaturebelow

4oC. Adequate icing will keep the fresh fish free from stink. The mucus and

other biologicalpar ticles from the fish during washing, if not removed

immediately will also cause stink. Hence, care shouldbe taken to remove the

waste as often aspossible.The waste shouldbe kept undericebefore it is used

formaking silage ormanure.

Ifwe properly handle and store the fish and adhere to the cleaning schedule

using disinfectants, stink can be absolutelyprevented.

Maintenance schedule for the taps, electric items etc :

O All the mechanical implements in the market should be always maintainedand kept in working condition.

O The taps should be checked for leaks and breakages every day and shouldbe repaired after the days business is over.

O The overhead tank and sump for water collection should be checked forcleanliness at least once in a week.

O The tanks should be cleaned and sanitized at least once in 3 months. Allthe no return valves and tubes should be regularly checked for leakages

and breakages.


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O Motor pumps used for lifting water shouldbe checked every day. The watertreatment devices like sand filter, carbon filtershouldbe checked daily and

backwashed once in a month.

O Water shouldbe checked for its potability and safety as per IS 10500 atleast once in a year.

O All the lightings and switches should be checked for its operation dailyand replaced iffounddefective.

O The weighing balances tobe suppliedby the market management shouldbe calibrated at least once in six months.

OThe chill room and flake ice making machine also shouldbe checked forrefrigerant leaks and kept in good condition. It is desirable to have annual

maintenance contract and proper insurance against fire and otherhazards.

3. Management and Supervision

O The entire market system shouldbe managedby a committee comprisingof representatives of municipality, representatives of fish vendors and

officers offisheries department.

O The committee should regularly monitorand manage the market for theeffectiveness ofsanitation.

O The committee should assess training requirement and arrange fortrainingto the personnel whenevernecessary. It should monitor the maintenance

ofequipment and supervise and execute the maintenance activities tobe

done time to time.

OThe management committee should take the responsibility forsupervisionof cleanliness in the market, regular cleaning, and regular operation of

chilled storage, toilets etc., and maintenance of records.

O The management committee may also help in fixing and collection oftheground rent for the fish trading platforms in consultation with stakeholders

and owners of the fish market (Municipal Corporation / Fisheries

Department).


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O A list of fish traders,cutterand fish auctioneers has tobe kept for the record.Ifpossible,Identification Cards can be issued to all ofthem.

O The effectiveness of training and instruction programmes should beperiodically assessed and routine supervision and checks have to be

conducted to ensure that cleaning & maintenance protocols / procedures

are being carried out effectively.

O A manageror a supervisorhas tobe appointed for daily management ofthe fish market. A technician has to appointed for maintenance and

operation of chilled storage, flake ice units /ice plant. 24 hours security has

to be arranged. In smaller markets, security person can also be entrusted

with the responsibility ofparking fee collection. An approved list ofplumber

and electrician may be kept ready forimmediate attention.

O Managers and supervisors of fish market should have the necessaryknowledge of fish hygiene principles and practices to be able to judge

potential risks and take the necessary action to remedy deficiencies.

O Toilets have tobe operated on pay and use system.O The owner / custodian of the fish market (Municipal Corporation / Fisheries

Department) has to arrange forregular collection ofparking fee, rent from

shops / tradingplatforms, chilled storage fee, toilet user fee, sale of solid

fish waste through tender and generation of revenue from any other

sources.

O The revenue generated should be kept in a separate bank account andmust be used formaintenance of fish market,payment of wages, electricity

and water bills etc.

O The management committee should meet at least once in a month andhas to take the responsibility of maintenance of records and daily

supervision.

O The owner / custodian of the fish market (Municipal Corporation /FisheriesDepartment) has to arrange formaintenance ofbuilding,effluent treatment

system, chilled storage, flake ice unit /ice plant and other machineries.The

building has to be painted at least once in a year.


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O Operation instructions may be placed on the wall of chilled storage unitfor the benefit offishermen.

Pest ControlSystems:

O Pests pose a major threat to the safety and suitability of food. Pestinfestations can occur where there are breeding sites and a supply offood

for the promotion ofpests. Good hygiene practices shouldbe employed to

avoid creating an environment conducive to pests.

O Good sanitation, inspection of incoming materials and good monitoringcan minimize the likelihood of infestation and thereby limit the need for

pesticides. Periodic drives to kill and eliminate the pest infection shouldbe

undertaken.

Training :

O The members of the management committee must be well trained onmaintenance of hygienic fish market, food safety and general health

consideration. The assistance of the Central Institute of Fisheries Technology,

cochin and Fisheries Colleges can be used forselecting resource persons.

A trainers training programme may be aranged to train all fisheries officers

who in turn, may train fish traders.The financial assistance ofNFDB may beavailed for trainingprogramme.

O Allpersonnel handling fish in the markets shouldbe trained in all aspectsof food safety and hygienic fish handling practices. Such programmes

should enable them to understand the importance of food hygiene and its

importance in controlling foodborne illness.The training / awareness should

include:

- Necessity of hygienic fish markets

- Personal hygiene

- Role of responsibility ofstakeholders

- Health benefits of fish consumption

- Hygienic handling of fish

- Spoilage of fish and itsprevention

- Ideal practices in fish sale, fish dressing and storage


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- Use of chilled storage

- Waste disposal

- Dos and Donts in the fish market

O Allpersonnel shouldbe aware of their role and responsibility inprotectingfish from contamination ordeterioration.They shouldbe trained in aspects

such as the nature of the food, inparticularits ability to sustain growth of

pathogenic orspoilage micro-organisms, the mannerin which the fish is

handled and processed,including the probability ofcontamination and the

conditions underwhich the fish will be stored,good hygienic practices and

its importance in food safety etc.

O A refresher training course may be arranged two months afterfirst training.Important points to consider -

O The quality of fish deteriorates from the moment it is taken out ofwater.Storing fish with ice will reduce the spoilage,microbial growth and

decay.

O As soon as fish taken out ofwater, it mustbe kept in ice.O Never handle fish roughly. Always keep it in crates.O Never hit / damage the fish.O Fish quality cant be improved, but it can be retained.O Sign boards

No Smoking

No spitting

Wash your hands with soap/disinfectant - after visiting toilets and Priortoand aftercompletion of the sale/cutting of fish

ODisplay of slogans like Offer good quality fish to consumers,

Purchase the fish; Take home the health

Keep in cold condition; retain the quality of fish

Use ice,preserve the quality of fish

Ice increases the shelf life of fish

Fish without ice will lead to quickspoilage

Keep Hygiene; avoid contamination


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Record of maintenance operations:

Daily monitoring / inspection report by the supervisor/ manger:

1 Type of work Average Good Excellent2 Cleaning offloor

3 Disinfection with chlorine

4 Water supply

5 Electricity

6 Chilled storage

7 Sweeping ofparking area

8 Waste disposal (twice a day)

9 Checking ofdrainage

10 Checking of fish tradingplatform

11 Cutting area

12 Cleaning toilet (twice/as required)

13Name of the person incharge

14

Inspecting officers signature,

name and designation


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Daily maintenance record.

Daily Monitoring 6.00 AM 12.00 noon 4.00 PM

1 Removal of solid waste

2 Cleaning offish trading platform

3 Cleaning ofcuttingplatform

4 Checking ofdrainage

5Toilet

6Water supply

7 Electricity, fan, light

8 Parking

9 Chilled storage

10 Effluent treatment system

11 Name and signature of officer incharge

ISO documents

The relevant ISO document which is applicable for fish markets are ISO 9001

for general Quality standards,ISO 22000 for the implementation of food safety

and ISO 14000 for implementation of effective environmental management

system.

Reference:

Recommended International Code of Practice General Principles ofFood

Hygiene CAC/RCP 1-1969, rev. 4-20031


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IS 14520 : 1998

(Superseding IS 5735 : 1970,

IS 7581: 1971 &8082 : 1976)

Indian Standard

FISH INDUSTRY OPERATIONAL CLEANLINESS AND LAYOUT OF

MARKET-GUIDELINES

ICS 67.120.30

BIS 1998

Bureau ofIndian Standards

Manak Bhavan, 9 BahadurShah Zafar Marg

New Delhi 110 002


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Fish and Fisheries Products Sectional Committee, FAD 12

FOREWORD

This Indian Standard wasadopted

by the Bureau of Indian Standards, afterthe

draft finalized by the Fish and Fisheries Products Sectional Committee had been

approvedby the Food and Agriculture Division Council.

It is essential that fish, fresh and processed,offered forhuman consumption is

free from pathogenic micro-organisms and toxic substances. Like in otherfood

industries,cleaning is one of the most important operations in fish industry. In

normal cleaning operations,scrubbing and hosing with cold wateror hot water

is suitable to remove the surface dirt. However,where slime ispresent, as is

usual in fish processing establishments, hot watermay not remove the slimecompletely while cold water, though effective in removal of slime, may not be

successful in complete removal ofbacteria. In such cases, additional treatments

become necessary to ensure proper hygienic conditions.

Besides observing hygienic precautions byproper sanitation to avoid microbial

contamination and spoilage, it is also necessary for this purpose to chill the

fish as soon as it is caught and maintain a sufficiently low temperature in fish

markets and stalls.

Earlier, the recommendations for fish industry were covered under three

separate standards,namely, IS 5735 Recommendationsfor maintenance of

cleanliness in fish industry,IS 7581 Basic requirements for fresh fish stallsand

IS 8082 Basic requirements for a fish market. While reviewing these standards,

it was decided to revise these standards,amalgamating them at the same time

into one comprehensive standard. Consequently, this standard would

supersede IS 5735: 1970, IS 7581: 1971 and IS 8082 : 1976.

For the purpose ofdeciding whethera particular requirement of this standard

is complied with, the final value, observed or calculated. Expressing the result

of a test or analysis, shall be rounded off in accordance with IS 2: 1960 Rules for

rounding off numerical values (revised). The numberof significant places

retained in the rounded off value should be the same as that of the specified

value in this standard.


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Indian Standard FISH

OPERATIONAL

CLEANLINESS AND LAYOUT

OF MARKET GUIDELINES

IS 14520: 1998

1.SCOPE : This standard covers the guidelines foroperational cleanliness and

layout ofmarket for the fish industry.

2.REFERENCES : The Indian Standards listed below contain provisions which

through reference in this text,constitute provisions of this standard. At the

time ofpublication, the editions indicated were valid. All standards are subject

to revision and parties to agreements based on this standard are encouraged

to investigate the possibility of applying the most recent editions of the

standards indicatedbelow.

IS No. Title

2491 : 1998 Food hygiene-General principles Code of practice (second

revision)

7313 : 1974 Glossary ofimportant fish species ofIndia

3.TERMINOLOGY : For the purpose of this standard, the following definitions

shall apply.

3.1.Fish : Includes marine and fresh waterfish and all other aquatic food likeshell fish and other marine invertebrates ofedible nature (see IS 7313).

3.2.Cleaning Agents(HereafterReferredto as Detergents) : Simple substance

ormixture used in conjunction with water to assist cleaning.

3.3.Soil : Fish and food residues, dirt, dust. grease, oil, etc. which have to be

removed from the surfaces of the containers,plants and premises during

cleaning.

3.4.Fish Market :An authorizedplace where fish is handled and sold forhuman

consumption.

4.TYPES OF SOIL IN FISH INDUSTRY :The soil to be removed from equipmentand other surfaces may be one or a combination of the following:

a) Wet fish, slime, blood, gut, gut-contents, scales, stain, head portions and

oil;

b) Airdried fish residues: and

c) Cooked and hardened fish residues.

5. SURFACE TO BE CLEANED


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5.1.In fishing and fish-processing industries, different types of surfaces are

required to be cleaned namely,wooden decks and fish holds in small wooden

trawlers: steel floors in steel trawlers: and cemented and tiled floors in

processingunits. A few of the wide range of articles that require regular cleaning

are utensils made of aluminum, galvanized-iron sheets, stainless steel,

polythene or any other suitable material: tables made ofwood and lined with

aluminum orstainless steel: woodenboxes: cane baskets: etc.

5.2.Selection ofUtensils : Desired efficiently of any cleaning operation can be

achieved only if the utensils have a clean and smooth surface without any

crevices. As cane/bamboo baskets and wood have a tendency to absorb slime

and thereby cultivating a large numberof micro-organisms, they should not

be used as far aspossible in fishprocessing industry. In unavoidable cases like

fish hold, boat deck, etc., the wood may be used. The metal selected for thefabrication utensils should have resistance to the action of detergents and

disinfectants used in the cleaning operation. Stainless steel utensils are

recommended for the purpose.

6.DETERGENTS AND DETERGENCY

6.1. Outline of the cleaning process : Wet cleaning processes in fish industry

comprise:

a) wetting of the soiled surface;

b) removal of soil from the surface in a dissolved or dispersed form.

Mechanical action assists this process, and hot detergent solution isoften advantageous: and

c) removal of the last traces of the detergent and soil by adequate rinsing

with clean water.

Note Soil which has been allowed to dry out or has become baked, is

particularly resistant to removal. Ifarticles have to be left even for an hourbefore

thorough cleaning it is worth leaving them to soak in water or detergent

solution.

6.2 Classification of Detergents : Detergents in general are of three types

namely, acidic, alkaline and neutral. Synthetic detergents increasingly used by

the industry because of their neutral characterand non- detrimental value

towards metals should be preferred. For specificpurposes such as removal of

slime from the surface of utensils and equipment with which fish comes in

direct contact, alkaline detergents may be used.

6.3 Handling and Use ofDetergents


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6.3.1 Storage :Detergents should be stored in covered containers in a cool and dry

place.

6.3.2 Measurement :Detergents should be carefully measured or weighed while

preparing their solutions. Careless measuring may lead to waste, ineffective cleaning

ordamage to the plant.6.3.3 Instruction for Use : Detailed instructions for the use of detergents and the

frequency of cleaning any necessary precautions to be observed should be given to

the operators.

6.4 Handling and Use ofDisinfectants

6.4.1 Use ofdisinfectants is necessary as the detergents alone any not be capable of

bring down the bacterial load on the surface of utensils and equipments to any

appreciable extent. Chlorine disinfectants are widely used for this purpose.Chlorine

is available in two forms, that is, calcium hypochlorite (solid) (bleachingpowder) and

sodium hypochlorite (liquid)6.4.2 Precautions forStorage : Chlorinepresent in both the forms solid and liquid

is unstable and is easily lost in the presence of the light and high temperature. It

should be kept in amber-colored bottles in a cool and dryplace.

Note: Hypochlorite compounds should not be mixed with acidic compounds since

dangerous fumes are produced when this is done. Prolonged contact of these

substances with the skin should be avoided.

7. Cleaning Operation

7.0 General : Fish residues in wet conditions should be removedby hosing with cold

water. Ifhardened, they are very difficult to clean and the use of scrapers and scrubbersmay become unavoidable. Frequent cleaning and hosing should be restored to in

order to avoid more prolonged and drastic methods. Wooden and other porous

surface may readily become sodden with fish slime and may crate serious problem

of cleaning at later stages. The surface to be cleaned should be first of all be scrubbed

with a brush in order to remove solid organic matter, then flushed withpotable water

and ofdetergents may, then, be washed off and the disinfectant at the required

concentration (wooden surfaces 1000 mg/kg minimum, floor 500 mg/kg, other

surface 1000 mg/kg) may be applied for a contactperiod of 15 minutes followedby

final washing with potable water.Note: In the case ofmoveable utensils like basins, trays, tubes, baskets, knives, scissors

etc., it will be preferable to dip them in detergent and disinfectant solutions rather

than more cleaning with the respective solutions.

7.1 Mechanical Cleaning:Mechanical cleaning makes the job easier. Depending upon

the type of cleaning, vacuum cleaning, scrubbing or high pressure cleaning maybe

adopted.

7.1.1 VacuumCleaners :The vacuum cleaners are of great use in the meal plants to

prevent accumulation of solid meal particles which may act as centers for insect


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infestation or harbouring ofmicro-organisms. They are also useful in cleaning roof

girders and trusses.

7.1.2 Scrubbers : Scrubber may be used for cleaning floor. They consist of rotating

brush orbrushes kept in contact with the floor by the weight of the machine ormanually. The detergent solutions may be delivered at the point where the brushes

are operating.

7.1.3 Pressure Cleaners : Pressure cleaners are of great use in cleaning equipment,

such as filleting, grading or skinning machine so that the spray may be directed to

the inaccessible parts of the equipment. They are also useful in washing iceboxes,

wagons, and vans used fortransporting fish.

7.1.4 AutomaticChlorination :Automatic chlorination may be fitted to the process

water system to ensure perfect and uninterrupted chlorination of the water supply.

7.2 Fishing Boats :The boat deck, fish hold and the utensils used in the vessel should

be scrubbed with a neutral detergents, such as sodium salts of higher sulphonated

fatty alcohols (0.5 percent). After washing off the excess detergent, disinfectant like

sodium hypochlorite may be applied at the rate of 1000 mg/kg forwooden surfaces

and 100 mg/kg for metallic surfaces with a minimum contact time of 15 minutes. A

dose of 100 mg/kg may be given to the baskets which are used in some smaller type

of trawlers. For fishing vessels at sea, normally sea water is used for washing the deck

and fish-room after treatment with detergents and disinfectants.Thereis noparticular

objection to using sea waterprovided that the water is drawn from the open sea,

since near shore water is often polluted with sewage and other faecal matter.

7.3 Fish Harbour: Polluted water should not be used for washing purposes; only

potable water approvedby the local authority should be used. Cleaning procedures

and the concentrations of the detergent and disinfectants should be similar to those

described under

7.2. Drains and gutters may be washed off first, followed by sprinkling ofbleaching

powder.

7.4 Vehicles forTransport :These vehicles often develop fish smell which is difficultto remove by mere hosing with water. The internal surface has to be hosed with water

after removal of the solid particles lying here and there. Thereafter, the surface has to

be cleaned with a detergent followed by spraying of Sodium hypochlorite (100 mg/

kg) and final hosing with water. In case where the wagons have to be used forcarrying

fruits, vegetables,butter, milk, etc, in the downward trip, spraying with 0.1percent

Sodium thiosulphate solution or any other approved anti-chlorine solution followed

by hosing with cold water is recommended.


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7.5 Primary Process Centres, Fish Meal Plants, Freezing and CanningFactories

Washing of the utensils and equipment is similar to those described under 7.2. The

floor may be washed with a higher concentration of chlorine after treatment with

the detergent.

8 FISH MARKET

8.1 Location

8.1.1 Fish markets should preferably be located at places away from vegetable,meat

or other food markets. Aprerequisite should be that main services, such as potable

water, electricity and properhygienic sewage disposal facilities are available.

8.1.2 It is recommended that fish markets should deal solely with the sale of fish and

not with any other food or food products.The mixed shops purveying meats, marine

foods and vegetables shall be discouraged.

8.2 Blocks

8.2.1 A block shall consist of a number of fish stalls and shall be enclosed in acompound wall which barricades entry of dogs, cats and other undesirable elements

into the block.

8.2.2 Each block shall be provided with a potable water storage supply tank with

taps to facilitate drawal of water by fish stalls.

8.2.3 Other facilities like those of toilet and arrangements for washing of hands shall

also be provided in ablock.

8.2.4 Maintenance of hygienic conditions,repairs of facilities, etc, shall be the collective

responsibility of the stall holders.

8.2.5 Each block should preferably be provided with a chilling room maintainedaround 1C.

8.4.10Floors

The flooring shall be mosaic overcement concrete 1:4:8, 40 mm metal, 100 mm thick

8.411Suitableprovision ofexhaust fans shall be made in the stalls.


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9. FRESH FISH STALLS

9.1 Location

Fresh fish retail stalls should ensure liberal supply of water,sewage disposal

facilities and powersupply. They shouldbe preferably located at places awayfrom vegetables orotherfoods. Itshould also be away from meat and poultry

since fish are more perishable and pick up infection.

9.2 Sections

9.2.1 Fish Storage and ReceivingRoom (3 m X 4 m X 4 m)

Fish received in boxes should be emptied immediately and chilled to a

temperature around 5 0 C. The boxes should be cleaned immediately for re-

use, ifnecessary. Surplus fish as also fish left over after sales shouldbe stored in

refrigeratoror ice chests. This room may also serve forstorage of ice.

9.2.2 Fish Dressing Room(3 m X 3 m X 4 m)

9.2.2.1 Fish exhibited for sale shall be washed thoroughly in waterand freed

form viscera and gills, ifreceived whole, on cutting boards of hard wood.

Washing vats shouldbe coatedby linseed oil paint. Afterwashing, the dressed

fish may be sold as such or cut into steaks of fillets as required.

9.2.2.2 Cutting knives of stainless steel blades with sanitary holders shall be

employed fordressing of fish. Cutlery and equipment shouldbe sterilizedby

dipping in hot water(760C) for 15 minutes or in water containing 50 mg/kg of

chlorine for 2 minutes.All equipment shouldbe washed within 2 hours ofuse

apart from daily washing while commencing and closing ofsales.

9.2.3 Fish Sales Counter(2 m X 3 m X 4 m)

9.2.3.1 Fish shall be sold in closed glass cabinets and files should be prevented

by pesticides strips or other effective means unless the stall is completely

screened from flies by wire gauze windows of 2 mm size.

9.2.3.2 Fish may be exhibited on benches of rust proof material or wood

lacquered white at least 50 cm above the floor level. Fish shall not be piled in

heaps and bruising of fish should be avoided at all stages. Fish sold as fillets

shall be covered in water proof paper. Fish shall be chilled from time ofreceipt

till sale to a temperature of 5 0C with the help of ice and iced water.

9.2.4 CoveredPassage for Customers (1.5 m Wide)

Covered passagebefore sales countershould be protected from rain and sun.


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9.3 Dimensions

It is recommended that the four sections should have the dimensions given in

9.2 for stalls with medium fish handling capacityper day, that is, 300 to 500 kg.

9.4 Constructional Requirements

9.4.1 In case walls do not have tiles they should receive water impermeable, non-flaking

coating,white vermin-proofoilpaint finish.Non-washable ordinary distempers shall not be used.

Alljoints with walls and other surfaces shouldbe smooth and rounded for easy washing. Roof

shouldbe ofcement or white washed plaster.

9.4.2 Floor

Floor should be water impermeable and capable of easy washing,built ofcement, granite,

asphalt orsmooth hard rubber concrete and free from cracks,joints and open drains. A slope

of 1:50 towards the drain is recommended. Actual contact offish with flooring should be

avoided and fish should alwaysbe placed on glass/metal/clean wooden surface.

9.4.3 Illumination of fish retails shops shouldbe in the range of 10 to 15 lumens;

fish should not be exposed to the sun.9.5 Employee Hygiene

Employee in fish retail stall shall observe hygienic conditions as given in IS

2491

Bureau of Indian standards

BIS is a statutory institute established under the Bureau of Indian Standards Act. 1986 to

promote harmonious development of the ac tivities of standardization, making and

quality certification ofgood and attending to connected matters in the country.

Copy right

BIS has the copy right of all itspublications. No part of these publications maybe reproduced

in any form without the priorpermission in writing ofBIS. This does not preclude the free use,in the course of implementing the standard,of necessary details, such as type or grade

designations. Enquiries relating to copyright be addressed to the Director (Publications),

BIS.


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management and maintenance of hygienic fish markets

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