Abstract
In fishing ports, a multitude species of marine products captured by means of a variety of fishing methods are unshipped and carried in, and in addition, its conditions (fresh, frozen, live fish, etc.) are diversified, further, taking account of changes in landing and subsequent working procedures, hygienic control and freshness preservation corresponding to these operation procedures and configurations are obtained.
This study has first of all been arranged in reference to hygienic control and freshness preservation, subsequently, clarified relations with hygienic control standards in HACCP system and fishing ports.
Furthermore, deliberations of the basic concept for hygienic control and freshness preservation in adaptation to working procedures/conditions in fishing categories such as longline fishery, roll net fishery, Danish trawler fishery, set net fishery or the like and the concept of the improvement of fishing port facilities (products disposing places) have been carried out.
