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6. As regards salting—
(a)salting operations must take place in different premises and sufficiently removed from the premises where the other operations are carried out;
(b)salt used in the treatment of fishery products must be clean and stored in such a way as to preclude contamination. It must not be reused;
(c)any container used for salting or brining must be constructed in such a way as to preclude contamination during the salting or brining process;
(d)containers or areas used for salting or brining must be cleaned before use.
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