Annex: Form templates for monitoring hold temperatures and calibration of thermometers

Checklist No. 1: Log book for monitoring temperatures in the fish hold

Date	Temperature of location¹	Temperature of fish¹	Time	Temperature of location¹	Temperature of fish¹	Time	Temperature of location¹	Temperature of fish¹	Time

¹ In each location take at least three samples of fish and points in the fish hold for temperature checking and include all records

Fishing vessel:...............................................................

Prepared by:..................................................................

Trip length:.....................................................................

Verified by:....................................................................

Explanatory note

Daily temperature checking of fish and various locations in the fish hold will enable the crew to detect hot spots in the fish hold. Adequate sensitive thermometers should be used and placed in several locations in the fish hold to monitor temperature changes. Areas of increasing temperatures should be found and corrective action taken to maintain fish quality. Adequate temperatures of fish and fish hold should be between 0 °C and 1.1 °C (32 °F to 34 °F).

Checklist No. 2: Log book for calibration of thermometers used in the fish hold

Date of calibration	Description of equipment	Recorded temperatures
		Thermometer for calibration	Standard thermometer

Corrective action taken:
...............................................................................................................................................
...............................................................................................................................................
...............................................................................................................................................
...............................................................................................................................................

Fishing vessel:.....................................................................

Prepared by:.........................................................................

Verified by:..........................................................................

Explanatory note

Thermometers used to check fish temperatures should be calibrated against a mercury in glass (MIG) thermometer that is in accordance with national regulations, once per month by qualified personnel on board the fishing vessel and recorded in the above calibration log book.