Fish processing can be subdivided into fish handling, which is the preliminary processing of raw fish, and the manufacture of fish products，such as producing chilled, frozen and canned products for the retail and catering trades.

Practicing of proper hygienic practices by aquatic product handlers is of critical importance as they serve as fundamental sources of many microorganisms responsible for foodborne illnesses.

The absolute cleanliness of equipment and premises is very important at all stages of fish production. The main objective of cleaning is to minimize the risk of cross contamination between foods and also from waste food material left on equipment and food contact surfaces.