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The Codex Alimentarius Code of Practice for Fish and Fishery Products is a reference point for good wholesale market practices that can become legal requirements. The Code highlights that markets should be designed and constructed according to the following:

• Facility layout should be designed to minimize cross-contamination and may be accomplished by physical or time separation. 
• All surfaces in handling areas should be non-toxic, smooth, impervious and in sound condition in order to minimize the build-up of fish slime, blood, scales and guts and to reduce the risk of physical contamination. 
• Working surfaces that come into direct contact with fish, shellfish and their products should be in sound condition, durable and easy to maintain. They should be made of smooth, non-absorbent and non-toxic materials, and inert to fish, shellfish and their products, detergents and disinfectants under normal operating conditions. 
• Adequate facilities should be provided for the handling and washing of products and should have an adequate supply of cold potable water for that purpose. 
• Suitable and adequate facilities should be provided for storage and/or production of ice. 
• Ceiling lights should be covered or otherwise suitably protected to prevent contamination by glass or other materials. 
• Ventilation should be sufficient to remove excess steam, smoke and objectionable odours, and cross-contamination through aerosols should be avoided. 
• Adequate facilities should be provided for washing and disinfecting equipment, where appropriate. 
• Non-potable water lines should be clearly identified and separated from potable water to avoid contamination. 
• All plumbing and waste lines should be capable of coping with peak demands. 
• Accumulation of solid, semi-solid or liquid wastes should be minimized to prevent contamination. 
• Where appropriate, containers for offal and waste material should be clearly identified, suitably constructed with a fitted lid and made of impervious material. 
• Separate and adequate facilities should be provided in order to prevent contamination by: 
  • poisonous or harmful substances
  • dry storage of materials, packaging, etc.
  • – offal and waste materials
• Adequate hand washing and toilet facilities, isolated from handling area, should be available. 
• Prevent the entry of birds, insects or other pests and animals. 
• Water supply lines should be fitted with back-flow devices, where appropriate.

Guidance on handling and equipment are also included in the Code.

The rules of the Sydney Fish Market provide a useful guide for wholesale markets. The rules are designed to ensure the good order and conduct of the Market and in particular to:

• ensure, so far as is reasonably practicable the health, safety and well-being of all people in the Market
• ensure compliance with all relevant laws, especially those relating to health, safety and environmental protection
• to eliminate, or minimize so far as is reasonably practicable, the risks to the health and safety of workers and to other persons who attend the Market
• make the Market attractive to customers and ensure it remains competitive in the wider market place
• foster the continued growth and prosperity of the Market