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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.
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