jswizzle3737/ontario_laws_and_regs huggingface dataset:
Interpretation
 1. In this Regulation, “breaded fish” means fish or fish flesh that is coated with batter and breading; “can” means any hermetically sealed glass or metal container; “canned fish” means any fish that is sealed in a can and is sterilized; “cannery” means an establishment where canned fish is produced for human consumption; “comminuted fish flesh” means fish flesh that has been ground to a fine, uniform consistency; “semi-preserving establishment” means an establishment where fish is prepared by salting or pickling in brine, vinegar, sugar, spices or any combination of those salting or pickling agents and packed so that it may be kept fit for human consumption for a minimum of six months by means of refrigeration without freezing; “shrimp cocktail” means shrimp meat packed with sauce, spices, seasonings or flavourings or any combination of those ingredients; and “sterilized”, in respect of canned fish, means fish that has been treated with heat to prevent spoilage and to destroy all pathogenic organisms.  R.R.O. 1990, Reg. 456, s. 1.
Interpretation
 2. For the purposes of section 7 of the Act, “decomposed”, with respect to fish, means fish that has an offensive or objectionable odour, flavour, colour or textural defect associated with spoilage; “tainted”, with respect to fish, means fish that is rancid or has an abnormal odour or flavour; “unwholesome”, with respect to fish, means fish that has in or upon it micro-organisms of public health significance or substances toxic or aesthetically offensive to man.  R.R.O. 1990, Reg. 456, s. 2. PART I   GENERAL
Interpretation
 3. Fish shall be packed in new, clean and sound containers.  R.R.O. 1990, Reg. 456, s. 3.
Interpretation
 4. (1) An inspector may detain fish or any container of fish for the purpose of inspection and for the purpose of identifying such fish, the inspector may attach to any of the fish or any container of fish a numbered tag furnished by the Ministry.  R.R.O. 1990, Reg. 456, s. 4 (1). (2) Where fish or any container of fish is detained under subsection (1), the inspector shall deliver or mail to the owner or the owner’s agent a notice of detention.  R.R.O. 1990, Reg. 456, s. 4 (2). (3) Where fish or any container of fish is detained under subsection (1) on premises owned by a person who is not the owner of the fish, a copy of the notice of detention referred to in subsection (2) shall be delivered or mailed to that person.  R.R.O. 1990, Reg. 456, s. 4 (3). (4) No person shall move, sell or otherwise dispose of fish or any container of fish detained under subsection (1) unless that person has obtained a release therefor from an inspector.  R.R.O. 1990, Reg. 456, s. 4 (4). (5) Where an inspector is satisfied that, (a) fish and any container of fish detained under subsection (1) meet the requirements of this Regulation, he or she shall prepare a release authorizing the disposition of the fish for human consumption; or (b) fish or any container of fish detained under subsection (1) does not meet the requirements of this Regulation, he or she may mark the fish or container accordingly and shall prepare a release authorizing the disposition of the fish for any purpose other than human consumption, and shall deliver or mail one copy of the release referred to in clause (a) or (b) to the owner of the fish or the owner’s agent and one copy to the person, if any, on whose premises the fish was found.  R.R.O. 1990, Reg. 456, s. 4 (5).
Interpretation
 5. Where an inspector is satisfied that fish and any container of fish meet the requirements of this Regulation, the inspector shall, on request, issue an inspection certificate.  R.R.O. 1990, Reg. 456, s. 5.
Interpretation
 6. An appeal made under section 4 of the Act shall be made by notice in writing to the Minister within thirty days of the decision of the inspector.  R.R.O. 1990, Reg. 456, s. 6.
Interpretation
 7. (1) No reinspection shall be ordered as a result of an appeal unless the appellant is able to satisfy the Minister that the identity of the fish or containers to be reinspected has been preserved.  R.R.O. 1990, Reg. 456, s. 7 (1). (2) No reinspection shall be ordered as a result of an appeal where the decision of the inspector appealed from is in respect of the presence of a poisonous or harmful substance in or upon the fish or containers.  R.R.O. 1990, Reg. 456, s. 7 (2).
Interpretation
 8. Where fish or containers have been approved under this Regulation and upon reinspection are found not to meet the requirements of this Regulation, any inspection marks and quality designations on such fish or containers shall be removed or obliterated and any inspection certificate that may have been issued for the fish or containers is void.  R.R.O. 1990, Reg. 456, s. 8.
Interpretation
 9. All receptacles, including vehicle bodies, boxes, tubs and barrels used to transport fish to or from any establishment shall be clean and shall be disinfected when necessary.  R.R.O. 1990, Reg. 456, s. 9.
Interpretation
 10. Fish that is intended for human consumption shall be adequately iced or chilled while being held or transported and shall be protected from contamination and the weather.  R.R.O. 1990, Reg. 456, s. 10.
Interpretation
 11. Fish that is intended for human consumption shall be protected from contamination and the weather during loading and unloading.  R.R.O. 1990, Reg. 456, s. 11.
Interpretation
 12. Frozen fish, while under the control of a carrier, shall be kept refrigerated in such a manner that, when it is delivered to its destination, the temperature of such fish will not have increased more than 10ºF from the temperature at the time it was loaded.  R.R.O. 1990, Reg. 456, s. 12.
Interpretation
 13. No person shall sell or offer for sale cans of fish, (a) that have not been properly sealed; (b) the tops or bottoms of which have been distorted outwards; or (c) that are otherwise defective.  R.R.O. 1990, Reg. 456, s. 13. PART II   LABELLING
Interpretation
 14. No person shall mark or label a container of fish with a quality designation or sell a container of fish that is so marked or labelled unless, (a) a standard for that quality has been specified in this Regulation or the Fish Inspection Regulations (Canada); and (b) the fish in that container meets that standard.  R.R.O. 1990, Reg. 456, s. 14. PART III   CODE MARKINGS
Interpretation
 15. (1) Every carton and case in which containers of fish are packed at an establishment shall be legibly marked on one end in such a manner that the name of the establishment and the day, month and year of processing can be determined by an inspector.  R.R.O. 1990, Reg. 456, s. 15 (1). (2) Every container in which pickled, spiced or marinated fish are packed shall be legibly marked in such a manner that the name of the establishment and the day, month and year of processing can be determined by an inspector.  R.R.O. 1990, Reg. 456, s. 15 (2).
Interpretation
 16. (1) Every can of fish that is packed in an establishment shall be embossed on one end in such a manner that the name of the establishment and the day, month and year of processing can be determined by an inspector.  R.R.O. 1990, Reg. 456, s. 16 (1). (2) Where a can of fish is embossed with a code marking, a copy of the key to every such code marking shall be sent to the Minister each year before the commencement of processing operations.  R.R.O. 1990, Reg. 456, s. 16 (2).
Interpretation
 17. Despite subsection 16 (1), any hermetically sealed glass container containing fish is exempt from the embossing requirement referred to in that subsection, if such container or the label affixed to it is otherwise permanently marked in such a manner that the name of the establishment and the day, month and year of processing can be determined by an inspector.  R.R.O. 1990, Reg. 456, s. 17. PART IV   CANNED FISH
Interpretation
 18. Canned fish shall be sterilized so that the product, (a) is free from micro-organisms capable of development under normal conditions of storage; and (b) does not contain any substances originating from micro-organisms in amounts that may represent a hazard to health.  R.R.O. 1990, Reg. 456, s. 18.
Interpretation
 19. All canned fish, except canned fish packed in flat drawn cans, shall have sufficient vacuum to ensure that can ends do not bulge when the product is heated to a temperature of 95ºF.  R.R.O. 1990, Reg. 456, s. 19. PART V   FRESH OR FROZEN FISH Breaded Fish
Breaded Fish
 20. (1) Fish sticks for sale in Ontario shall, (a) if cooked, contain a minimum of 66 per cent by weight of fish flesh; (b) if uncooked, contain a minimum of 75 per cent by weight of fish flesh; (c) weigh not less than one ounce each; (d) be free from defects; and (e) not be prepared from comminuted fish flesh.  R.R.O. 1990, Reg. 456, s. 20 (1). (2) In this section, “fish sticks” means uniform, rectangular portions of breaded fish flesh.  R.R.O. 1990, Reg. 456, s. 20 (2).
Breaded Fish
 21. Breaded scallops for sale in Ontario shall, (a) if cooked, contain a minimum of 66 per cent by weight of scallop meat; and (b) if uncooked, contain a minimum of 75 per cent by weight of scallop meat.  R.R.O. 1990, Reg. 456, s. 21.
Breaded Fish
 22. (1) Shrimp cocktail shall be prepared from sound, cooked, peeled shrimp meat.  R.R.O. 1990, Reg. 456, s. 22 (1). (2) Shrimp cocktail shall contain not less than 36 per cent by weight of shrimp meat.  R.R.O. 1990, Reg. 456, s. 22 (2). PART VI   GENERAL CONSTRUCTION AND EQUIPMENT REQUIREMENTS FOR ESTABLISHMENTS
Breaded Fish
 23. The surface of a floor in a wet working area of an establishment shall be sloped for drainage purposes and shall be constructed of durable and impervious material that permits rapid disposal of waste and that can be readily cleaned.  R.R.O. 1990, Reg. 456, s. 23.
Breaded Fish
 24. A floor in a dry working area of an establishment shall be constructed of material that can be readily cleaned.  R.R.O. 1990, Reg. 456, s. 24.
Breaded Fish
 25. Drains in an establishment shall be of a type and size sufficient to carry off process effluents and water from cleaning operations and shall be equipped with traps or other devices to prevent the entry of gases or vermin into the establishment through the drains.  R.R.O. 1990, Reg. 456, s. 25.
Breaded Fish
 26. The inside surfaces of walls in a wet working area of an establishment shall be constructed of smooth, durable, waterproof and light-coloured material that can be thoroughly cleaned up to a height of not less than four feet.  R.R.O. 1990, Reg. 456, s. 26.
Breaded Fish
 27. Every room in an establishment in which fish is processed shall have a ceiling that is free from cracks, crevices and open joints and is constructed of smooth, light-coloured material that can be readily cleaned.  R.R.O. 1990, Reg. 456, s. 27.
Breaded Fish
 28. Every establishment shall be equipped with a natural or mechanical ventilation system that will provide clean air, remove undesirable odours, steam and smoke and prevent condensation in rooms where work is performed.  R.R.O. 1990, Reg. 456, s. 28.
Breaded Fish
 29. Every establishment shall contain toilet facilities that are constructed and located in such a manner as to prevent the contamination of the establishment or the water supply of the establishment.  R.R.O. 1990, Reg. 456, s. 29.
Breaded Fish
 30. The room in which a toilet facility in an establishment is located shall, (a) have self-closing doors; (b) be ventilated to the outside; (c) have walls and a ceiling that are smooth, light in colour and that can be readily cleaned; and (d) have a floor that is constructed of impervious material and that can be readily cleaned.  R.R.O. 1990, Reg. 456, s. 30.
Breaded Fish
 31. Every establishment shall be provided with sanitary washbasins in locations that are visible from the working area, equipped with hot and cold running water, liquid or powdered soap and air dryers or single service towels.  R.R.O. 1990, Reg. 456, s. 31.
Breaded Fish
 32. (1) Every establishment shall be provided with a supply of potable water that has a coliform bacteria count of not more than two per hundred millimetres and is under a minimum operating pressure of twenty pounds per square inch.  R.R.O. 1990, Reg. 456, s. 32 (1). (2) Despite subsection (1), an establishment may be provided with water other than water referred to in subsection (1) for fire protection, boilers or auxiliary services provided that there is no connection between the water system used for fire protection, boilers or auxiliary services and the system providing water for other purposes.  R.R.O. 1990, Reg. 456, s. 32 (2).
Breaded Fish
 33. The frames and legs on all equipment on which fish is processed shall be constructed of metal or other durable and impervious material, other than wood, that can be readily cleaned.  R.R.O. 1990, Reg. 456, s. 33.
Breaded Fish
 34. A table in an establishment shall be so constructed that it and the area beneath it can be readily cleaned.  R.R.O. 1990, Reg. 456, s. 34.
Breaded Fish
 35. (1) A bin or receptacle in which offal is stored shall be watertight, constructed of metal or other durable and impervious material, other than wood, and, where necessary to prevent contamination of the establishment or any fish processed in the establishment, be equipped with a well-fitted cover.  R.R.O. 1990, Reg. 456, s. 35 (1). (2) A concrete or other impervious surface, sloped for drainage purposes, shall be placed under an elevated offal bin.  R.R.O. 1990, Reg. 456, s. 35 (2).
Breaded Fish
 36. No wood shall be used in the construction of a conveyor in an establishment where the wood will come in contact with fish.  R.R.O. 1990, Reg. 456, s. 36.
Breaded Fish
 37. Flumes for conveying fish shall be constructed of non-corrodible material, other than wood, that can be thoroughly cleaned.  R.R.O. 1990, Reg. 456, s. 37.
Breaded Fish
 38. Every working surface in a processing room in an establishment shall be provided with an illumination having a minimum intensity of twenty foot-candles.  R.R.O. 1990, Reg. 456, s. 38. PART VII   ADDITIONAL CONSTRUCTION AND EQUIPMENT REQUIREMENTS FOR CANNERIES Fresh-Fish, Freezing or Semi-Preserving Establishments
Fresh-Fish, Freezing or Semi-Preserving Establishments
 39. No cannery and no fresh-fish, freezing or semi-preserving establishment shall have exposed pipe over any working surface on which fish is processed.  R.R.O. 1990, Reg. 456, s. 39.
Fresh-Fish, Freezing or Semi-Preserving Establishments
 40. Every cannery and every fresh-fish, freezing or semi-preserving establishment shall be provided with hot water that is maintained at a minimum temperature of 110ºF in sufficient quantity for the operations of the cannery or fresh-fish, freezing or semi-preserving establishment, as the case may be.  R.R.O. 1990, Reg. 456, s. 40.
Fresh-Fish, Freezing or Semi-Preserving Establishments
 41. Every cannery and every fresh-fish, freezing or semi-preserving establishment shall be provided with facilities for disinfecting the protective hand coverings used in processing areas.  R.R.O. 1990, Reg. 456, s. 41.
Fresh-Fish, Freezing or Semi-Preserving Establishments
 42. Every cutting, filleting and skinning board in a cannery and a fresh-fish, freezing or semi-preserving establishment shall be made of planed lumber or other material that is smooth and without cracks.  R.R.O. 1990, Reg. 456, s. 42.
Fresh-Fish, Freezing or Semi-Preserving Establishments
 43. Every surface in a cannery and a fresh-fish, freezing or semi-preserving establishment, other than a cutting, filleting and skinning board on which fish is processed, shall be made of a non-corrodible material, other than wood, and every joint on the surface shall be smooth and watertight.  R.R.O. 1990, Reg. 456, s. 43.
Fresh-Fish, Freezing or Semi-Preserving Establishments
 44. Every receptacle, tray, tank, vat and utensil used for processing fish in a cannery and a fresh-fish, freezing or semi-preserving establishment shall be made of a non-corrodible material, other than wood, and shall have smooth surfaces free from cracks and crevices.  R.R.O. 1990, Reg. 456, s. 44.
Fresh-Fish, Freezing or Semi-Preserving Establishments
 45. Every box, cart, bin and other receptacle used in a cannery and a fresh-fish, freezing or semi-preserving establishment for holding fish, other than live fish, before it is further processed or shipped, shall be constructed so as to provide drainage and, where made of wood, be constructed of planed lumber or waterproof plywood and be coated with a durable and waterproof material free of contaminants.  R.R.O. 1990, Reg. 456, s. 45.
Fresh-Fish, Freezing or Semi-Preserving Establishments
 46. Every conveyor belt in a cannery and a fresh-fish, freezing or semi-preserving establishment that comes in contact with fish, other than canned fish or packaged fish, shall be fitted with a spray washer and, where practical, a scraper.  R.R.O. 1990, Reg. 456, s. 46.
Fresh-Fish, Freezing or Semi-Preserving Establishments
 47. No person shall use a wire mesh utensil in processing fish in a cannery or a fresh-fish, freezing or semi-preserving establishment.  R.R.O. 1990, Reg. 456, s. 47.
Fresh-Fish, Freezing or Semi-Preserving Establishments
 48. No person shall use an enamelled utensil in processing fish in a cannery or a fresh-fish, freezing or semi-preserving establishment.  R.R.O. 1990, Reg. 456, s. 48.
Fresh-Fish, Freezing or Semi-Preserving Establishments
 49. Every cannery shall be provided with steam of a supply and at a pressure sufficient for the operations of the cannery.  R.R.O. 1990, Reg. 456, s. 49.
Fresh-Fish, Freezing or Semi-Preserving Establishments
 50. Every freezing facility in a fresh-fish, freezing or semi-preserving establishment shall be capable of reducing the temperature at the centre of a one-inch thick block of unpackaged fillets to –5ºF in two hours or less.  R.R.O. 1990, Reg. 456, s. 50.
Fresh-Fish, Freezing or Semi-Preserving Establishments
 51. (1) Every freezing facility in a fresh-fish, freezing or semi-preserving establishment where round or dressed fish is blast frozen shall be capable of freezing fish by means of air at a temperature of –20ºF or colder, moving at a velocity of not less than four hundred feet per minute.  R.R.O. 1990, Reg. 456, s. 51 (1). (2) Where fish is frozen by the method referred to in subsection (1), the fish shall be removed from the freezing facility immediately after the temperature at the centre of the thickest section of the fish reaches –5ºF.  R.R.O. 1990, Reg. 456, s. 51 (2).
Fresh-Fish, Freezing or Semi-Preserving Establishments
 52. Every cannery shall be equipped with one or more retorts equipped with, (a) a mercury-in-glass thermometer; (b) a pressure gauge; (c) a steam spreader; and (d) venting valves.  R.R.O. 1990, Reg. 456, s. 52. PART VIII   GENERAL OPERATING REQUIREMENTS FOR ESTABLISHMENTS
Fresh-Fish, Freezing or Semi-Preserving Establishments
 53. No person who, (a) is known to be suffering from a communicable disease; (b) is a known carrier of a communicable disease; or (c) has an infected wound or open lesion on any part of his or her body, shall be employed in any working area of an establishment.  R.R.O. 1990, Reg. 456, s. 53.
Fresh-Fish, Freezing or Semi-Preserving Establishments
 54. Every person engaged in handling or processing fish in an establishment shall wash his or her hands thoroughly with warm water and liquid or powdered soap immediately before commencing each work shift and after each absence from duty.  R.R.O. 1990, Reg. 456, s. 54.
Fresh-Fish, Freezing or Semi-Preserving Establishments
 55. No employee who handles fish with his or her bare hands in an establishment shall wear finger-nail polish.  R.R.O. 1990, Reg. 456, s. 55.
Fresh-Fish, Freezing or Semi-Preserving Establishments
 56. All waterproof garments in an establishment shall be thoroughly cleaned after each work shift.  R.R.O. 1990, Reg. 456, s. 56.
Fresh-Fish, Freezing or Semi-Preserving Establishments
 57. No person in an establishment shall smoke or spit in a working area.  R.R.O. 1990, Reg. 456, s. 57.
Fresh-Fish, Freezing or Semi-Preserving Establishments
 58. Every toilet facility in an establishment shall be maintained in a clean condition and contain a supply of toilet tissue at all times.  R.R.O. 1990, Reg. 456, s. 58.
Fresh-Fish, Freezing or Semi-Preserving Establishments
 59. All sewage from an establishment, including liquid waste from fish processing operations, shall be disposed of in such a manner that the sewage is inaccessible to flies and the water supply for the establishment does not become contaminated.  R.R.O. 1990, Reg. 456, s. 59.
Fresh-Fish, Freezing or Semi-Preserving Establishments
 60. Offal and other refuse shall be removed from the processing area of an establishment at least once a day.  R.R.O. 1990, Reg. 456, s. 60.
Fresh-Fish, Freezing or Semi-Preserving Establishments
 61. No person shall use an offal bin or receptacle in an establishment for a purpose other than the retention of offal.  R.R.O. 1990, Reg. 456, s. 61.
Fresh-Fish, Freezing or Semi-Preserving Establishments
 62. No person shall permit a dog or other animal to be in an establishment.  R.R.O. 1990, Reg. 456, s. 62.
Fresh-Fish, Freezing or Semi-Preserving Establishments
 63. Every operator of an establishment shall maintain a rodent and insect control program in the establishment and, where a pesticide is used, it shall be used in such a manner that the pesticide does not contaminate any fish in the establishment.  R.R.O. 1990, Reg. 456, s. 63.
Fresh-Fish, Freezing or Semi-Preserving Establishments
 64. No unnecessary material or equipment shall be stored in a working area of an establishment.  R.R.O. 1990, Reg. 456, s. 64.
Fresh-Fish, Freezing or Semi-Preserving Establishments
 65. The grounds and beach of an establishment shall be kept clean.  R.R.O. 1990, Reg. 456, s. 65.
Fresh-Fish, Freezing or Semi-Preserving Establishments
 66. Every establishment shall be equipped with brushes, brooms, hoses and other equipment and material for the cleaning of the establishment.  R.R.O. 1990, Reg. 456, s. 66.
Fresh-Fish, Freezing or Semi-Preserving Establishments
 67. Except where it is to be further processed, frozen fish shall be protected to prevent a rise in the temperature of the fish when it is outside a refrigerated area.  R.R.O. 1990, Reg. 456, s. 67.
Fresh-Fish, Freezing or Semi-Preserving Establishments
 68. Every establishment and all equipment and utensils used in the operation of an establishment shall be kept in good repair and in a clean and sanitary condition.  R.R.O. 1990, Reg. 456, s. 68. PART IX   ADDITIONAL OPERATING REQUIREMENTS FOR CANNERIES Fresh-Fish, Freezing or Semi-Preserving Establishments
Fresh-Fish, Freezing or Semi-Preserving Establishments
 69. Every operator of a cannery shall keep at the cannery a record for a period of not less than twelve months of the sterilization treatment used for each batch of fish at the cannery.  R.R.O. 1990, Reg. 456, s. 69.
Fresh-Fish, Freezing or Semi-Preserving Establishments
 70. All water used in a cannery for cooling canned fish shall be chlorinated to give a chlorine residual of at least two parts per million.  R.R.O. 1990, Reg. 456, s. 70.
Fresh-Fish, Freezing or Semi-Preserving Establishments
 71. (1) All fish which are to be canned shall be thoroughly washed prior to canning.  R.R.O. 1990, Reg. 456, s. 71 (1). (2) Round fish shall be thoroughly washed prior to processing.  R.R.O. 1990, Reg. 456, s. 71 (2). (3) Where fish has been dressed, it shall be thoroughly washed prior to further processing.  R.R.O. 1990, Reg. 456, s. 71 (3).
Fresh-Fish, Freezing or Semi-Preserving Establishments
 72. (1) No ice, other than ice made from water referred to in subsection 32 (1), shall be used in a cannery or a fresh-fish, freezing or semi-preserving establishment.  R.R.O. 1990, Reg. 456, s. 72 (1). (2) Except for fire protection, boilers or auxiliary services, no water, other than water referred to in subsection 32 (1), shall be used in a cannery or a fresh-fish, freezing or semi-preserving establishment.  R.R.O. 1990, Reg. 456, s. 72 (2).
Fresh-Fish, Freezing or Semi-Preserving Establishments
 73. All protective hand coverings worn by employees in any processing area in a cannery or a fresh-fish, freezing or semi-preserving establishment shall be disinfected immediately after each break in a work shift and at the end of every work shift.  R.R.O. 1990, Reg. 456, s. 73.
Fresh-Fish, Freezing or Semi-Preserving Establishments
 74. (1) Except for a filleter, skinner, scaler, handler of round or dressed fish or a worker in a frozen storage room in a fresh-fish, freezing or semi-preserving establishment, every employee engaged in a fish processing operation in a cannery or a fresh-fish, freezing or semi-preserving establishment shall wear a clean coverall, smock or coat and headgear that completely covers the hair.  R.R.O. 1990, Reg. 456, s. 74 (1). (2) All protective outer garments worn by an employee in a fish processing operation in a cannery shall be kept thoroughly cleaned.  R.R.O. 1990, Reg. 456, s. 74 (2). (3) A filleter, skinner, scaler or handler of round or dressed fish in a fresh-fish, freezing or semi-preserving establishment shall wear clean outer garments and headgear that completely covers the hair.  R.R.O. 1990, Reg. 456, s. 74 (3). (4) A worker in a frozen storage room in a fresh-fish, freezing or semi-preserving establishment shall wear clean outer garments.  R.R.O. 1990, Reg. 456, s. 74 (4).
Fresh-Fish, Freezing or Semi-Preserving Establishments
 75. (1) Every utensil that comes in contact with fish before it is canned or packaged shall be thoroughly cleaned and disinfected at least once during each work shift and at the end of each work shift.  R.R.O. 1990, Reg. 456, s. 75 (1). (2) Every utensil referred to in subsection (1) shall be air-dried and stored in a sanitary manner at the end of each working day.  R.R.O. 1990, Reg. 456, s. 75 (2).
Fresh-Fish, Freezing or Semi-Preserving Establishments
 76. All equipment, including conveyor belts and tables, that comes in contact with fish that is being processed, other than canned and packaged fish, shall be cleaned and disinfected at the end of each work shift.  R.R.O. 1990, Reg. 456, s. 76.
Fresh-Fish, Freezing or Semi-Preserving Establishments
 77. Every floor in a wet working area in a cannery and a fresh-fish, freezing or semi-preserving establishment shall be thoroughly washed and disinfected daily.  R.R.O. 1990, Reg. 456, s. 77. PART X   ADDITIONAL OPERATING REQUIREMENTS FOR FROZEN-STORAGE ESTABLISHMENTS
Fresh-Fish, Freezing or Semi-Preserving Establishments
 78. Every room in a frozen-storage establishment in which frozen fish is stored shall be maintained at a temperature of –15ºF or colder.  R.R.O. 1990, Reg. 456, s. 78.
Fresh-Fish, Freezing or Semi-Preserving Establishments
 79. (1) Every storage room in a frozen-storage establishment shall be equipped with a thermometer or other temperature-measuring device that is located in such a place that it indicates the average air temperature of the room.  R.R.O. 1990, Reg. 456, s. 79 (1). (2) The temperature in a storage room in a frozen-storage establishment shall be read and recorded at least once each day and the record shall be retained for a period of not less than twelve months.  R.R.O. 1990, Reg. 456, s. 79 (2).
Fresh-Fish, Freezing or Semi-Preserving Establishments
 80. No odoriferous substance shall be stored with fish in a holding or storage room in a frozen-storage establishment.  R.R.O. 1990, Reg. 456, s. 80. PART XI   TRANSPORTATION OF FISH
Fresh-Fish, Freezing or Semi-Preserving Establishments
 81. Every vehicle used for the marketing of fish shall contain facilities that, (a) protect the fish from contamination and weather; (b) are in good repair and in a clean and sanitary condition; (c) where fresh or semi-preserved fish are being transported will maintain the fish in a chilled condition; and (d) where frozen fish are being transported will prevent the temperature of the frozen fish from increasing more than 10ºF during transportation.  R.R.O. 1990, Reg. 456, s. 81.