SCHEDULE 3Production and placing on the marketConditions for fishery products
Chapter VIIIStorage and Transport
1
Fishery products must, during storage and transport, be kept at the temperatures laid down in these Regulations, and in particular—
a
fresh or thawed fishery products and cooked and chilled crustacean and molluscan shellfish products must be kept at a temperature approaching that of melting ice;
b
frozen fishery products, with the exception of frozen fish in brine intended for the manufacture of canned foods, must be kept at an even temperature of −18°C or less in all parts of the product, after temperature stabilisation, and allowing for the possibility of brief upward fluctuations of not more than 3°C, during transport.