The Sea-Fisheries Protection Authority is the competent authority responsible for the

enforcement of sea-fisheries conservation and seafood safety legislation in Ireland

Guide to Good Practice for Hygiene on Fishing Vessels

The European Hygiene Package sets out requirements relating to placing safe seafood on the
market. The main aspects of these regulations are outlined in this guide*.
STRUCTURAL AND EQUIPMENT REQUIREMENTS
All vessels engaged in fishing activity are required to be registered as Food Business Operators
(FBOs).
All Vessels
o Vessels must be designed and constructed so as to protect fishery products from
contamination by bilge-water, sewage, smoke, fuel, oil, grease or other objectionable
substances.
o Equipment, materials and surfaces that come into contact with fishery products must be made
of corrosion-resistant material that is easy to clean and disinfect.
o All surface coatings that come into contact with fishery products must be durable and nontoxic.
o Water intake for use on fishery products must be positioned to avoid contamination of the
water supply.
Demersal and Pelagic vessels designed and equipped to preserve fresh fishery products for
over 24 hours
o Fresh Fish and Fishery Products, Thawed Unprocessed Fishery Products and Cooked and
Chilled Mollusc and Crustacean Products must be maintained in suitable holds, tanks or
containers at a temperature approaching that of melting ice (approximately 0C to +2C).
o Holds and containers used for storing Fish and Fishery Products must preserve their contents
under satisfactory conditions of hygiene, ensuring that melt water does not remain in contact
with Fish and Fishery Products stored under ice.
o In vessels equipped for chilling Fish and Fishery Products in cooled, clean seawater, tanks
must incorporate devices for achieving a uniform temperature throughout the storage area.
Chilling rates must ensure that the mix of fish and clean seawater reaches not more that +3C
six hours after loading and not more than 0C after 16 hours.
o Chilling devices must allow easy monitoring and, if necessary, recording, of temperatures.
HYGIENE REQUIREMENTS
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Crew members must maintain a reasonable standard of hygiene and prevent contamination of
Fish or Fishery Products through contact with open wounds, sores or any other means by
which Fish or Fishery Products intended for human consumption could be contaminated.
All vessels must be kept free of pests.
All storage holds, boxes and bins which contain Fish or Fishery Products must be maintained
clean and in such a state of repair that prevents contamination of the contents.
Fish and Fishery Products retained on board must be washed, where required, with either
potable water or clean sea water. Harbour water should not be used.
Ice that is used to chill Fish or Fishery Products must be made from either potable water or
clean sea water. Harbour water should not be used.
Fish and Fishery products must be handled and stored so as to prevent bruising and damage.
Heading and/or gutting of fish must be carried out hygienically as soon as is reasonably
practicable after capture and the eviscerated products must be washed immediately and
thoroughly with either potable water or clean seawater.
SFPA Guide to Good Practice for Hygiene on Fishing Vessels

Version 1.0

2009

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Any viscera or other fish parts that may constitute a danger to public health must be kept
securely apart from products intended for human consumption, to prevent contamination.
For vessels targetting Nephrops, manufacturers guidelines for usage should be
followed. A typical Metabisulphite mix of 4% (1kg of powder dissolved in 25 litres of
water) should be used when dipping and the dipping solution must be changed after
every tow. If Sulphites have been used for this purpose this fact must be clearly labelled
on any packaging or presentation material when the product is brought to market.
There are some non-sulphite alternatives available that are not subject to allergen
labelling.
Cartilaginous fish, such as Skates, Rays, Spurdog and Sharks, should be stored separately
from or below other species, as they excrete Ammonia, which will contaminate other species,
such as Whitefish.
Fish retained alive onboard must be maintained at a temperature and in a manner that does
not adversely affect food safety.
Where Fishery Products are wrapped onboard, the wrapping material must not be a source of
contamination and must be easy to clean and disinfect if intended for re-use.
Livers and Roes intended for human consumption must be preserved either under ice or at a
temperature approaching that of melting ice (ie. 0C to +2C) or frozen.
Where freezing in brine of whole fish intended for canning is carried out, a core temperature
of -9C or lower must be achieved throughout the product. In addition, the brine must not be
a source of contamination for the fish.

Freezer Vessels
o In addition to the criteria already outlined for other vessel types, these vessels must retain
onboard documentation outlining evidence of a Food Safety Management System based on
HACCP principles.
o Contain freezing equipment (for example a Blast Freezer) capable of rapidly lowering the
core temperature of the stored fishery products to -18C or lower and maintaining the core
temperature at this level.
o Incorporate in the fish storage hold a calibrated, easily read and examined temperature
recording device, positioned in that part of the hold where temperature is highest.
Factory Vessels
In addition to the criteria already outlined for other vessel types, factory vessels must:o Provide for direct disposal into the sea of waste or Fishery Products not fit for human
consumption. Should such waste be stored and processed on board with a view to its
sanitation, separate areas must be allocated for such purpose.
o Store packaging materials separately to product preparation and processing areas.
o If freezing of Fish or Fishery Products onboard vessels must fulfil the requirements laid
down for freezer vessels.
o Staff engaged in handling exposed Fishery Products must have access to hand-washing
equipment with taps designed to prevent the spread of contamination.
RELATED LEGISLATION
EU Regulation 178 of 2002 (General principles and requirements of food law)
EU Regulation 852 of 2004 (General Hygiene of foodstuffs)
EU Regulation 853 of 2004 (Specific hygiene rules for food of animal origin)
EU Regulation 854 of 2004 (Rules for official controls of products of animal origin destined for
human consumption)
EU Regulation 882 of 2004 (Official controls to verify compliance with feed and food law,
animal health and welfare rules)

* The information contained herein is intended solely for guidance purposes. For a full legal
interpretation of the legislation, the relevant EU Regulations must be consulted.
SFPA Guide to Good Practice for Hygiene on Fishing Vessels

Version 1.0

2009