FAO.org

Regulatory authorities should be equipped to implement national food law –which will often entail extension to educate processors and traders, advisory services, and enforcement – and establish standards. Food law should lay out the requirements for good fish storage practices and food safety requirements that minimizes food loss and waste (FLW). Food standards should encourage the uptake of good storage practice and be made available in a format understandable by traders and processors. 

The Codex Code of Practice For Fish And Fishery Products describes storage as a process in which products are kept under conditions to assure their safety and quality. Particular guidance is given in Sections 3 and 6 of the Standard for Smoked Fish, Smoke-Flavoured Fish and Smoke-Dried Fish. 

Encouraging the uptake of improved technology and practices can be promoted at the local level by the development of bylaws which make it a requirement that well designed storage facilities and associated hygienic practices are used.