Conditions that the fish vendor must adhere to in order to comply with FSSAI hygiene regulations

General Conditions

- The stationary street vendor must post a notice or signboard on their premises indicating the type of fish they are selling.

- For easy sanitation and cleaning, the retail area's walls and floors should be composed of impermeable material.

- To avoid the absorption of blood, dust, and fungal development, the retail area's windows and doors should be built for good cleaning and sanitation.

- To ensure the maximum sanitation, the dinnerware used to store the fishes must be made of a non-absorbent material.

- A correct slope should be present on the vending table to allow for optimum waste drainage.

- Personal hygiene items for fish handlers, such as disinfectants and hand washers, must be available at the retail location.

- Toilet facilities must be available to fish handlers working in retail establishments.

- Pests should not be present in the store environment. The owner must treat the selling area for pests on a regular basis.

- The temperature in the storage area must be between 0 and 4 degrees Celsius. The temperature of the frozen product, on the other hand, must be kept below -18C.

- The product should be stacked in such a way that appropriate air circulation is ensured.

- To ensure that the stored goods is used before it expires, the retail establishment should operate on a first-in, first-out basis.

- The product should be stacked in such a way that appropriate air circulation is ensured.

- To avoid contamination from the drip, the raw product must be stored below the cooked product.

- Mollusks, shellfish, and ready-to-eat foods must be kept separate from one another.

- Packaged products in the cabinet self-service display should be kept at the right temperature.

- To ensure that cleanliness is not compromised, each food item in a display must be placed in its own container.

- It's a good idea to put up signs like No Spitting and No Smoking.

Internal Fittings & Structure

All interior structures exposed to fishery products, including as walls, ceilings, doors, windows, and fixtures, should be non-corrosive and non-reactive. This reduces the collection of slime, scales, and blood, allowing the owner to continuously maintain a contamination-free environment.

Containers & Equipment

Conveying equipment for fisheries products must be made of a non-corrosive, inert material that will last a lifetime. A temperature recorder must be installed in the cooling area for fisheries goods to ensure that the temperature limit is met regularly.

Ingredient and raw material procurement

Avoid buying ingredients and raw materials from unlicensed vendors. The raw material should be cleansed with clean water before being routed to the storage room to remove soil or other contaminants.

Processing

- To avoid physical harm such as mutilation and puncture, shellfish and finfish must be handled with care. Encourage the use of food-grade materials for transporting food from one location to another.

- A good drainage system is required for the effective disposal of melt water in a cooling storage area.

- The owner must ensure that the fishery product's organoleptic characteristics are preserved until the point of expiration.

Transportation of Food

- Transportation facilities for fisheries products should have chilling equipment to keep the temperature within the prescribed ranges, i.e. 4°C or -18°C, as appropriate.

- A continual supply of cold air must be available from the cooling chamber.

- Contamination or debris should not be present in the cooling chamber built into the transportation system.