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|Doc 49 - Hygienic Design Requirements for Processing of Fresh Fish (October 2017)|
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The guideline is intended to provide guidance on hygienic design criteria for equipment manufacturers (when designing the equipment) and the plant for the fish industry (during the procurement process and installation, plant design and microbiological sampling). It stresses the current best practices in design of fish processing equipment and plant to highlight typical hazards and challenges of fish processing and emphasizes the importance of control of the environment. This guideline does not cover other sources of hazards (air, water, personnel).
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