A great variety of utensils and equipment is used in the fish industry. There is an abundance of advice and regulations available concerning the requirements for equipment. All of them agree that the food equipment should be non-contaminating and easy to clean. However, the degree of stringency in hygienic requirements must be related to the product being processed. Raw fish for example, do not require the same standard of hygiene as cooked and peeled shrimp. Criteria for hygienic design are particularly important for equipment used in the later stages of processing and particularly after a bacteria-eliminating processing step



4415 Zvanichevo,  Stopanski dvor  42°11'09.1"N 24°15'29.6"E
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