TAS XXXX-XXXX  
(UNOFFICIAL TRANSLATION) 
(DRAFT) THAI AGRIC ULTURAL STANDARD 
GOOD HYGIENIC PRACTICES F OR FISH LANDING SITE  
 
1. SCOPE 
This Thai Agricultural Standard covers good hygienic practices for fish landing site where 
unloading activities of fish and shellfish are performed with o ne or more activities i.e. sorting, 
transferring, buying and selling and primary preparation.The pu rposes are to maintain proper 
quality and safety of fish and shellfish for human consumption or for further processing.  For 
other management purposes such as environment shall be done pro perly according to the 
relevant laws and will not be addressed in this standard. 
2. DEFINITIONS 
For the purpose of this standard: 
2.1 Fish landing site means the place where services are provided t o fishing vessels or 
trucks for docking, loading or unloading of fish and shellfish including any other activities e.g. 
sorting, transferring, buying and selling and primary preparati on, before distributing to markets 
or processing plants. Fish landing site include other entities with different names where similar 
activities are performed such as fish agent establishment, fish  wholesale market. 
2.2 Fish agent establishment means the place where the activities o f sorting  and buying and 
selling of fish and shellfish are carried out including any oth er activities e.g. primary 
preparation and transportation. 
2.3 Fish wholesale market means the place where fish and shellf ish are mainly traded by 
means of auctioning or bargaining. 
2.4  Fish and shellfish means both cold-blooded aquatic vertebr ates such as finfish and 
aquatic mollusks, crustaceans and invertebrates such as shrimp,  lobster, crab, mollusks and 
cephalopods.  
2.5  Clean water means water from any source where harmful micr obiological contamination, 
substances and/or toxic plankton are not present in such quanti ties that may affect the safety of 
fish, shellfish and their products  intended for human consumpti on. 
3. REQUIREMENTS 
Requirements of good hygienic practices for fish landing site a re as follows: 
3.1 Establishment  
3.1.1 Surrounding areas shall be clean, no accumulation of unused art icles and no garbage or 
refuse which may encourage pest harbourage and other animals. TAS XXXX-XXXX                                                 2 
 
3.1.2 The structure of establishment shall be made of durable materia ls and internal structure 
shall be easy to clean. 
3.1.3 Floor shall be smooth, non-absorbent and easy to clean. The flo or shall have suitable 
slope to allow drainage and no water logging.  
3.1.4 The areas for auction, market transaction and/or sorting shall be covered with roof  to 
protect against sunlight and rain.  
3.1.5 Lighting and ventilation shall be  suitable for operation. 
3.1.6 Clean and good-condition hand-wash basins shall be provided in s ufficient numbers and 
easily accessible.  3.1.7 Equipment or utensils to facilitate the unloading of fish  and 
shellfish from vessels or trucks to the establishment shall be appropriated and hygienic   
3.1.8 Waste disposal areas shall be separated from other working areas and kept clean.  3.1.9
 Common areas for food vendors or dining, if any, shall be clear ly separated from the 
working areas.  3.2 Equipment  
3.2.1 Equipment and utensils shall be suitably designed for the  operation, durable and easy 
to clean.   
3.2.2 Containers, equipment and utensils in direct contact with  fish and shellfish shall be in 
good condition and clean. Such containers, equipment and utensi ls should not cause any 
damage and contamination that cause fish and shellfish unsafe f or consumption.  
3.3 Personal hygiene 
3.3.1 Workers shall have no sign of sickness or being a carrier  of disease or illness that causes 
fish and shellfish unacceptable for consumption. 
3.3.2 Workers in the establishment shall have their health examined a t least once a year 
andthe records shall be kept. 
3.3.3 Workers shall be regularly trained on good hygienic pract ices, at least once a year. 
3.3.4 Workers shall wash their hands before and after each oper ation, including at proper 
intervals during operation and after each toilet use. 
3.3.5 Work clothes shall be proper and clean. If gloves are use d, they shall be clean . 
3.3.6 Workers shall avoid improper behaviour that may cause contamination  to fish and 
shellfish.  
3.4 Handling of fish and shellfish  
3.4.1 Unloading, sorting, transferring and primary preparation of fish and shellfish shall be 
done hygienically without delay. Good management to prevent con tamination shall be in place. 
The selected utensils shall not cause any physical damage to fi sh and shellfish .  3                                                 TAS XXXX-XXXX  
 
3.4.2 Fish and shellfish shall be hygienical handling and store d at the appropriate temperature 
according to their types and not to be over stacked to cause an y damage.  
3.4.3 Primary preparation, shall be carried out according to go od hygienic practices.  
3.4.4 Availability of area or management system that is able to  properly separate fish and 
shellfish for human consumption from those of animal feed. 
3.5 Water 
3.5.1 Water used shall be clean water and adequately provided. 
3.5.2 Water storage tanks shall be made of easy-to-clean material and  closed. Pipe shall be 
of appropriate size and equipped with a system that prevents co ntamination or misuse. 
3.6 Ice 
3.6.1 Ice in direct contact with fish and shellfish shall be made fro m clean water. Ice shall 
not be reused. 
3.6.2 Ice, including containers, equipment and utensils used fo r ice shall be stored in a clean 
and hygienic place. Ice shall not be contaminated from handling .  
3.7 Toilets 
3.7.1 There shall be adequate number of toilets for  workers and located separately from the 
working areas. 
3.7.2 Toilets shall be in good condition, always kept clean. Garbage bin with  lid shall be available. 
3.7.3 No-hand-operated washbasins and soap shall be provided. 
3.8 Chemicals 
3.8.1 If chemicals are used, such use shall be in compliance with the  relevant laws and 
regulations.  
3.8.2 All chemicals according to Section 3.8.1, including harmful che micals such as 
insecticides, shall have clear label and be orderly stored in a  separated area. Such chemicals 
used shall be properly controlled.   
 
3.9 Cleaning and Pest Control 
3.9.1 Cleaning and disinfecting programme and work instruction for eq uipment and utensils, 
floor, internal structure of the building and surrounding areas  shall be made available and 
implemented accordingly.  TAS XXXX-XXXX                                                 4 
 
3.9.2 Cleaning utensils such as brushes, squeegee, shall be made of n on-absorbent materials. 
They shall be in good condition and clean, not cause contaminat ion to other utensils, and 
adequate in numbers for use. They shall be stored orderly and h ygienically to prevent microbial 
accumulation. 
3.9.3 Cleaning agents and disinfectants shall have properties and eff ectiveness suitable for 
use. Pest and other animals control from entering into the unlo ading, sorting and/or market 
transaction areas shall be in place. 
3.9.4 The effectiveness of cleaning shall be regularly monitored and recorded. 
3.10 Management of refuse and waste from fish and shellfish sorting and transferring 
3.10.1  Disposal area for refuse and wast e shall be provided in separat ed areas and kept clean, 
not causing undesirable odour or pest harbourage and infestatio n. 
3.10.2  Refuse and waste shall be removed from working areas regularly within appropriate 
time intervals. The refuse and waste shall be removed without c ausing any contamination to 
fish and shellfish.