ABSTRACT
Sanitation refers to all factors that relate to the contamination of marine foods, including the environment in which the marine organisms are caught, handling of the fresh raw product, and the cleanliness of the processing and storage facilities. General sanitation in an establishment where fresh fish is processed for human consumption should be of the highest standard present in any food processing industry. The location of a marine food processing establishment, its design, layout, construction, and equipment, should be planned in detail with considerable emphasis on the hygienic aspect, sanitary facilities, and quality control. All persons working in a marine food plant should maintain a high degree of personnel cleanliness while on duty and should take all necessary precautions to prevent the contamination of the fish, shellfish, or their products or ingredients with any foreign substance. All food-borne diseases are classified as food infections or food intoxications.
