This Manual has been produced for fishers, workers handling fishery products (FP) and FP producers engaged in the capture, onboard handling and landing of FP at small-scale landing sites. The manual is intended as a guide to good hygiene practice (GHP) for the small-scale fishery sector, to assist the sector in producing FP that are safe to eat and of high quality. It has been compiled in accordance with the recommendations as prescribed in Regulation 852/2004/EC on the Hygiene of Foodstuffs, 853/2004/EC on FP, EC, and the Recommended International Code of Practice General Principles Food Hygiene CAC/RCP 1-1969, Rev.4 200which provides for the development of guides to GHP and fish handling. Fishery supply chain stakeholders, particularly fishers and landing site operators, can use this manual as an aid to implementing GHP and, where appropriate, achieving compliance with national food safety regulations. In terms of food safety, high standards of hygiene are important to the control of seafood hazards and ensuring public  onfidence in seafood as a safe and wholesome food. The food safety hazards most often associated with seafood are physical hazards e.g. glass, wood splinters, metal fragments; chemical hazards e.g. pesticides, heavy metals, unapproved colouring agents; and biological hazards e.g. pathogenic bacteria, viruses, moulds, parasites, toxic fish species. In addition to presenting a food safety hazard, bacteria are an important cause of fish spoilage, will affect product quality. Beyond the basic requirements for hygiene standards that ensure food safety, high standards of care are necessary when handling seafood, which is of a delicate and perishable nature, in order to achieve a level of product quality that will meet consumers expectations. The manual is designed to raise awareness of basis hygiene issues in small-scale fishing communities, but is not intended to be used as a training guide; a separate training guide is being developed by the FAO/RFLP to accompany this manual. The manual was produced by the Department of Fisheries Post Harvest Technology and Quality Control (DFPTQ), with the support of the FAO Regional Fisheries Livelihood Programme (RFLP).