Fish marketing at the merchant level is usually on display. Generally for table traders (traders who sell settled in one place) fish dish should use table porcelain or wooden table coated aluminum with a slope of about 30. Porcelain and aluminum is an easy material to clean. Not all fish are long so it takes a cooler (fiberglass container or stereofoam box), to store the rest of the fish or if not sold out. The exhibition can also be on showcase (window display / cooling cupboards flowed by cold air), usually only found in supermarkets.
@azwarananda
Fishing locations should be separated from other commodities such as beef, pork, chicken, vegetables and fruits. This is to avoid the occurrence of pathogenic bacterial contamination between products. Ice and water depots should always be available in sufficient quantities. Just like in TPI every market must be equipped with Toilet / WC and also hand washing facilities. Because the market is a place to peddle food, then all the requirements in TPI must be owned by every market. For sales locations outside the public market should the sales venue be equipped with a canopy to avoid the sun.
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@azwarananda
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