The Food Safety (Fishery Products and Live Shellfish) (Hygiene) Regulations 1998

Section III Conditions for thawing products

Establishments that carry out thawing operations must comply with the following requirements—

1.  fishery products must be thawed under hygienic conditions; their contamination must be avoided and there must be adequate drainage for any melt water produced. During thawing, the temperature of the products must not increase excessively;

2.  after thawing, fishery products must be handled in accordance with the requirements of these Regulations. When they are prepared or processed, these operations must be carried out without delay. If they are put directly onto the market, particulars as to the thawed state of the fish must be clearly marked on the packaging in accordance with the Food Labelling Regulations 1996.