1. Unloading and landing equipment must be constructed of material which is easy to clean and disinfect and must be kept in a good state of repair and cleanliness.
2. During unloading and landing, contamination of fishery products must be avoided. It must in particular be ensured that—
unloading and landing operations proceed rapidly;
fishery products are placed without unnecessary delay in a protected environment at the temperature required on the basis of the nature of the product and, where necessary, in ice in transport, storage or market facilities, or in an establishment;
equipment and handling practices that cause unnecessary damage to the edible parts of the fishery products are not authorised.
3. Parts of auction or wholesale markets where fishery products are displayed for sale must—
(a)be covered and have walls which are easy to clean;
(b)have waterproof flooring which is easy to wash and disinfect and laid in such a way as to facilitate the drainage of water and have a hygienic waste water disposal system;
(c)be equipped with sanitary facilities with an appropriate number of wash basins and flush lavatories. Wash basins shall be supplied with materials for cleaning the hands and single use hand towels;
(d)be well lit to facilitate the inspection of fishery products provided for in Chapter V;
(e)when they are used for display or storage of fishery products, not be used for other purposes; vehicles emitting exhaust fumes which may impair the quality of the fishery products must not be admitted to markets; undesirable animals must not be admitted;
(f)be cleaned regularly and at least after each sale, crates must, after each sale, be cleaned and rinsed inside and outside with potable water or clean seawater, where required, they must be disinfected;
(g)have displayed in a prominent position signs prohibiting smoking, spitting, eating and drinking;
(h)be closeable and be kept closed when the competent authority considers it necessary;
(i)have facilities to provide adequate water supplies satisfying the conditions laid down in paragraph 7 of Section I of Chapter III;
(j)have special watertight receptacles made of corrosion-resistant materials for fishery products which are unfit for human consumption;
(k)in so far as they do not have their own premises on-the-spot or in the immediate vicinity on the basis of the quantities displayed for sale, have, for the purposes of the competent authority, an adequately equipped lockable room and the equipment necessary for carrying out inspections.
4. After lending or, where appropriate, after first sale, fishery products must be transported without delay under the conditions laid down in Chapter VIII to their place of destination.
5. However, if the conditions laid down in paragraph 4 are not fulfilled, the markets in which fishery products may be stored before being displayed for sale or after being sold and pending transport to their place of destination must have sufficiently large cold rooms which satisfy the conditions laid down in paragraph 3 of Section I of Chapter III. In such cases, fishery products must be stored at a temperature approaching that of melting ice.
6. The general conditions of hygiene laid down in Section II of Chapter III—with the exception of paragraph 1(a) of Section IIB—shall apply mutatis mutandis to the markets in which fishery products are displayed for sale or stored.
7. The wholesale markets in which fishery products are displayed for sale or stored shall be subject to the same conditions as those laid down in paragraphs 3 and 5 of this Chapter and to those set out in paragraphs 4, 10 and 11 of Section I of Chapter III. The general conditions of hygiene laid down in Section II of Chapter III shall apply mutatis mutandis to wholesale markets.