For fresh fishery products the Turkish regulation on specific hygiene rules for food of animal origin names a phase change instead of a figure: a temperature close to the melting point of ice. Melting ice holds its surroundings at about 0 °C, so the condition is easy to check in the field; the second question is whether melt water touches the product. The container for fresh product under ice must be water-resistant so that melt water does not contact it (Articles 50 and 52).
| Product | Carriage condition (Article 52) |
|---|---|
| Fresh fishery product | close to the melting point of ice |
| Thawed unprocessed product | close to the melting point of ice |
| Cooked, chilled product from crustaceans and molluscs | close to the melting point of ice |
| Frozen fishery product | -18 °C or below throughout |
For frozen product the text accepts short fluctuations that do not raise the temperature by more than 3 °C. Whole fish frozen in brine for canning is kept at no more than -9 °C in storage (Article 51). These limits do not apply to fresh fish.
A box travelling under ice is a typical unit for distribution that starts at one carton.
Landed product is carried in refrigerated vehicles that allow fish blood and melt water to drain and be contained and that are easy to clean and disinfect; open vehicles are prohibited (Article 46). In tanks chilling with clean seawater, the fish-and-water mixture must reach 3 °C within 6 hours of loading and 0 °C within 16 hours (Article 45). Those two figures belong to the tank, and for road containers the criterion remains the melting point of ice.
