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This document provides guidance to seafood processors on good manufacturing practice (GMP) for shellfish cooking ashore. Its purpose is to help both small and larger businesses produce safe, high quality products. It is targeted at the needs of processors carrying out basic cooking operations.

This booklet has been produced for fishermen who are engaged in the capture of pelagic species from fisheries around the UK and the EU. The booklet is intended as a guide for the pelagic catching sector, regarding applicable UK and EU regulations concerning food safety. It has been compiled in accordance with the recommendations as prescribed in Regulation 852/2004/EC on the Hygiene of Foodstuffs (Articles 7 and 8) which provide for the development of national guides to good hygiene practice. Primarily fishermen, but also food businesses and industry stakeholders, can use these guides as an aid to compliance with food safety regulations.