Directive No. (8/96) on the operational requirements for fisheries product establishments.

The Directive provides rules for the fisheries manufacturing facilities in terms of operational requisites in order to ensure safety, hygiene and quality of the ensuing production. Premises shall be cleaned and disinfected at the end of the activities everyday as all the equipment and tools used in handling, processing, storing, freezing and packaging the products. Inedible by products must be separated and stored away from the food processing areas to avoid contamination. No domestic animals are allowed in the premises, with the sole exception of guard dons in the perimeter area. Hazardous substances (pesticides, cleaning or other agents) must be properly and clearly labelled and stored in apposite areas. Requirements are listed to aver cross contamination, for the freezing and thawing processes, for the protection of raw materials.