**Source water**


#### **Ice and Water Supply**


#### **Harvesting**

Harvesting equipment and utensils easy to clean and disinfect and kept in clean condition.


### **On farm post-harvest handling**


#### **Transport of aquaculture products from farm**


#### **Employee health**

 Staff should be medically fit to work and should be screened regularly to determine carriers of *Salmonella*.

On the other hand, a number of studies have been carried out to develop methods to control contamination of proceed fishery products. They are sub-divided into physical or chemical approaches (Norhana et al., 2010).
