The science and practise of ensuring food is safe to eat, that is, will not cause harm to the consumer of the food. Hygienic practises for fish processing and handling cover a wide range of activities, but the main elements are control of the origins of raw materials to ensure they do not contain noxious substances; control over the construction, equipping, running and maintenance of premises where fish is handled processed and stored to prevent contamination of the products with noxious agents; ensuring that persons coming in contact with the product adopt good hygienic practices; ensuring that fish, inputs to the process, and finished products are packaged and stored under conditions that preclude contamination.