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Regulatory authorities should be equipped to implement national food law –which will often entail extension to educate cold store operators, advisory services, and enforcement – and establish standards. Food law should lay out the requirements for good cold storage practices and food safety requirements that minimize food loss and waste (FLW). Food standards should encourage the uptake of good storage practice and be made available in a format understandable by operators. The Codex Alimentarius Code of Practice for Fish and Fishery Products is a reference point for good cold storage practices that become legal requirements. 

In addition to general food safety requirements, temperature control and monitoring is an integral aspect of food safety and a hazard analysis and critical control point (HACCP) approach. The latter is a common legal requirement of fish handling, storage and processing businesses to ensure consumer safety.