The Directive contains two Annexes dealing with the hygienic requirements to comply with when handling and preserving fish products for a period exceeding 24 hours. Storage conditions must prevent any contamination either by fuel, dirt, heat or any other contaminating agent; water used for washing fish must be fresh (as per Directive 5/98) or clean seawater. If not maintained alive, fish must be cold-treated or unloaded in eight-hour time. All scaling and gutting procedures must be operated in c