Poissonnier: conditions for access and practice in France

Verified 26 November 2025 - Entreprendre Public Service / Directorate of Legal and Administrative Information (Prime Minister), General Directorate of Enterprises (DGE)

  • Regulated craft activity
  • EPA code 4723 Z NACE European Code :4723Z
  • Social contributions : to be paid to the Urssaf: titleContent
  • Social security scheme: Social security for the self-employed (SSI) or General social security scheme, depending on the method of practice
  • Social protection: CPAM: titleContent (disease), Carsat: titleContent (retirement)

Definition

The fishmonger ensures the reception, storage, processing and the sale of fish and crustaceans. He may have to buy the fish from the wholesaler (tipper), at the market or at the auction when it is by the sea.

After the purchase, he prepares the fish and crustaceans that he presents and highlights. It ensures the sale, in particular by welcoming and advising customers. At the customer's request, he practices the topping, chipping, evisceration, slicing and threading of the fish.

The fishmonger can also have a caterer and make ready meals and terrines.

It must comply with the rules of hygiene, health, occupational safety and traceability, in accordance with the regulatory requirements in force.

This activity can be carried out in a fish shop or in the fish shop of large and medium-sized stores.

The fishmonger may also work in the markets. In this case, the regulations on the walking trade.

Access

The profession of fishmonger is regulated: to practice it, it is necessary to meet the requirements in terms of diplomas and of qualifications.

In the event of non-compliance with the conditions concerning professional qualification, the fishmonger may be penalized by a fine of €7,500.

The judge may pronounce additional penalties :

  • Closure, for a period of 5 years at most, establishments or one or more establishments in the company used to commit the offenses in question.
  • Posting or broadcasting of the decision pronounced.

The criminal offense ofspoofing is punishable byone year in prison and €15,000 of a fine.

If the fishmonger wishes to run or manage a company, he must also respect conditions of good repute. If they do not comply with these conditions, running or managing a company is prohibited.

To be able to practice as a fishmonger in France, the person concerned must hold the necessary qualifications. The rules vary according to his nationality: French, national of a State of the European Union (EU) or the European Economic Area (EEA), a third-country national.

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French

To practice the profession of fishmonger, professional qualifications obtained in France or in Europe must be justified in one of the following ways:

  • With a degree
  • With professional experience
French Diploma

To practice fish farming in France, you must have obtained one of the following diplomas:

  • Certificate of Professional Competence (CAP) “Fish shucker”
  • Brevet d'études professionnelles (BEP) specialty “fishmonger”
  • Professional bachelor's degree “fishmonger scaly”

All these diplomas must attest to a qualification in the fish-making trade.

EU or EEA Diploma

The French fishmonger who has obtained an EU or EEA diploma must apply of attestation of recognition of professional qualification to the CMA of the place of practice.

This certificate is used to recognize the diploma obtained in the European Union (EU) or in a European Economic Area (EEA) state.

He must complete the form and attach the following documents:

  • Valid proof of identity.
  • Copy of the diploma(s) in the original language. You also have to send a translation in French.
  • Documents attesting to professional experience
  • Fee in the amount of €100

Please note

If the training received has differences called ‘substantial’ in relation to the qualifications and training required in France, the CMA may ask the fishmonger to carry out a compensation measure. This can be an adaptation course or an aptitude test

At the end of the compensation measure, the CMA shall issue a certificate of professional qualification to the admitted fishmonger.

3 years of professional experience in France or Europe

It is possible to practice as a fishmonger in France, if the candidate has professional experience of 3 years in this profession, in France, in a State of the European Union (EU) or the European Economic Area (EEA).

This experience must have been acquired as a company manager, self-employed or salaried employee in the field of fish processing.

In this case, the person concerned must obtain a attestation of professional qualification by the competent CMA at the place of practice.

National of an EU or EEA State

A national of a State of the European Union (EU) or the European Economic Area (EEA) may choose to practice his profession in France, either permanently (free establishment) or temporarily (freedom to provide services).

Establishment in France (permanent)

In order to settle in France, the EU national must prove that he has a diploma or professional experience obtained in France or Europe.

French Diploma

To practice the profession of fishmonger, you must obtain one of the following French diplomas:

  • Certificate of Professional Competence (CAP) of "scaly fishmonger"
  • Brevet d'études professionnelles (BEP) specialty “fishmonger”
  • Professional bachelor's degree “fishmonger, flake”

All these diplomas must attest to a qualification in the fish-making trade.

European or EEA Diploma

To practice the profession of fishmonger in France on a permanent basis, the national member of a country of the European Union (EU) or the European Economic Area (EEA) must do an application for a certificate of recognition of the professional qualification to the CMA of the place where it wishes to carry out its activity.

  • If the profession is regulated in the State of origin, a certificate of competence or evidence of formal qualifications for the pursuit of the activity of a fishmonger issued by the competent authority of the country where the diploma was obtained must be transmitted.
  • If the profession is not regulated in the State of origin, it is necessary to justify the exercise of the trade, full-time for one year or part-time for an equivalent period in the preceding 10 years. This justification must be accompanied by a certificate of competence issued by the CMA or a training diploma acquired in an EU or EEA Member State.

FYI  

To find out if fish harvesting is regulated in an EU or EEA state, you can consult the european commission website page.

If the file is complete, the CMA will send a receipt in a period of one month from its reception.

If the file is incomplete, it requests the missing documents in the 15 days following its receipt. It will issue the receipt once the file has been completed.

Applicants with 3 years of actual professional experience in the trade may apply for a professional qualification at the CMA of the place where they are located.

In the absence of a response from the CMA in the 3 months upon receipt, the file is considered complete. The applicant shall be considered to have obtained recognition of his professional qualification.

The CMA shall assess the knowledge, skills and abilities acquired by the applicant during his professional career or throughout his learning life, provided that they have been validated by a competent authority of a Member State or of a Member State. EEA.

Please note

After verification, the candidate may be required to perform a adaptation course or to pass a aptitude test if the CMA determines that its training includes substantial differences in terms of content with one of the authorized degrees. At the end of the compensation measure, the CMA shall issue a certificate of professional qualification to the admitted fishmonger.

SOLVIT is particularly active in the recognition of professional qualifications.

The use of SOLVIT is possible if the following 2 conditions are met:

  • The public administration of one EU country has not respected the rights that EU law confers on it as a citizen or company of another EU country.
  • A legal action has not yet been initiated (the administrative appeal is not considered as such).

Submit a complaint to Solvit

After a period of 10 weeks, SOLVIT presents a solution:

  • If this solution resolves the dispute concerning the application of European law, the solution is accepted and the case is closed.
  • If there is no solution, the case is closed as unresolved and referred to the European Commission.
3 years of professional experience in France or Europe

It is possible to practice as a fishmonger, if the candidate has professional experience of 3 years in this profession, in France, in a state of the European Union (EU) or the European Economic Area (EEA).

This experience must have been acquired as a company manager, self-employed or salaried employee in the bakery field.

In this case, it is necessary to approach the CMA of the locality where the activity takes place to obtain a attestation of professional qualification.

Freedom to provide services (temporary exercise)

To temporarily and occasionally practice the profession of fishmonger in France, must be established in one of the Member States of the European Union (EU) or the European Economic Area (EEA).

Where that activity or training is not regulated in the State of establishment, it is necessary that the trader has practiced in one or more States of the EU or in the EEA during at least one full-time year or an equivalent part-time period during the ten years preceding the financial year he wishes to carry out in France.

FYI  

Professionals wishing to practice on a temporary basis are exempted from the formalities of registration in the National Register of companies (RNE), as companies in the trades and crafts sector.

If there are differences in the training received ‘substantial’ in relation to the qualifications and training required in France, the CMA may ask the fishmonger to carry out a compensation measure. This can be an adaptation course or an aptitude test.

After the compensation measure has been taken, the CMA shall provide the fishmonger with certificate of qualification professional.

Third-country national

French Diploma

To practice the profession of fishmonger, you must obtain one of the following French diplomas:

  • Certificate of Professional Competence (CAP) "fish shucker"
  • Brevet d'études professionnelles (BEP) specialty “fishmonger”
  • Professional bachelor's degree “fishmonger scaly”
European or EEA Diploma

A third-country national who wishes to establish himself in France for the purpose of carrying out his activity must apply of attestation of recognition of professional qualification to the CMA of the place where he wishes to settle.

This certificate allows to recognize the diploma obtained in theEuropean Union or in a State ofEuropean Economic Area (EEA).

It must attach the following documents:

  • Valid proof of identity.
  • Copy of the diploma(s) in the original language. You also have to send a translation in French.
  • Fee in the amount of €100

He must send the completed form and supporting documents to the CMA of the place in which he wishes to practice.

Please note

If there are differences in the training received ‘substantial’ in relation to the qualifications and training required in France, the CMA may ask the fishmonger to perform a compensation measure. This can be an adaptation course or an aptitude test.

After the compensation measure has been carried out, the CMA shall provide the fishmonger with a certificate of professional qualification.

3 years of professional experience in France or Europe

It is possible to practice as a fishmonger, if the candidate has professional experience of 3 years in this profession, in France, in a state of the European Union (EU) or the European Economic Area (EEA).

This experience must have been acquired as a manager (of a business) or as an employee in the field of fish processing.

In this case, it is necessary to approach the CMA of the locality where the activity takes place to obtain a attestation of professional qualification.

Conditions to be respected throughout the activity

If he wishes lead or manage a company, the craftsman must comply with the conditions of good repute. These conditions ensure that he has not been convicted.

It is impossible to lead or manage a company when the professional is in one of the following cases:

  • Prohibition to direct, administer or control, directly or indirectly, a commercial, craft, agricultural or legal company
  • Conviction to one additional penalty the prohibition of the pursuit of a professional or social activity for a crime or offense.

Control by the CMA

The Chamber of Trades and Crafts (CMA) can check whether the conditions of good repute are respected.

To perform this check, it can access the national register of prohibitions to manage.

Please note

The duty of good repute must be respected and can be monitored throughout the activity.

Exercise

We are dealing here with the obligations imposed on the head of company and not directly on the employee.

The choice of a legal form (or legal status) of the company is a decisive step.

It determines how the company operates, but it also has implications for the tax system and social protection.

There are two main legal forms:

  • - (EI) : allows to carry out its activity alone and in its own name. The Head of company and the one and the same person. Micro-company (or self-company) is one with a simplified tax and social regime.
  • Business : allows to carry out an activity in a legal entity distinct from the Head of company. It has the legal personality, i.e. it has its own legal existence (share capital, company name, registered office, etc.).

These two modes of exercise each have their own specific rules:

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- (including micro-entrepreneur)

The creation of an entity (EI) involves few formalities (no drafting of statutes, no constitution of share capital and partner, etc.) and allows to launch its activity quickly. The assets of the individual entrepreneur (IC), including the micro-entrepreneur, are automatically separated into professional and personal assets.

FYI  

For more information, please refer to the fact sheet on the separation of professional and personal assets.

Tax and social system of the classical

The individual entrepreneur is subject to income tax (IR), in the category corresponding to his activity (BIC: titleContent, NCB: titleContent , BA: titleContent..).

However, it is possible to opt for the actual tax regime or even for thebusiness tax (IS).

The individual entrepreneur is covered by the Social Security scheme for self-employed persons. He has the status of a self-employed person (TNS). It does not pay social contributions during at least 90 days which follow the start of its activity.

Our sheet on the social protection for traders and craftsmen details the contributions due and the arrangements for reporting and payment.

Simplified micro-company regime

The scheme of micro-entrepreneur is a very simplified social and tax system. It is applicable when the turnover HT: titleContent does not exceed certain thresholds: for example €188,700 in the case of an activity of selling goods, or €77,700 for the provision of services

The simplified scheme applies automatically for the year of establishment (N) and the following year (N+1) provided that these thresholds are met.

Furthermore, the micro-company is subjected to the exemption from VAT : i.e. the entrepreneur does not declare VAT on the services or sales he makes and cannot deduct it either.

As regards the taxation of income, micro-company is imposed on theIR: titleContent, in the category corresponding to its activity: micro BIC: titleContent, microphone NCB: titleContent , microphone BA: titleContent..). The tax due is calculated taking into account a flat-rate abatement turnover for professional expenses which varies according to the activity carried out (for an activity of selling goods: the allowance corresponds for example to 71% turnover).

For more details on tax allowances, you can consult the sheet on the micro-entrepreneur tax system.

Finally, the entrepreneur pays social security contributions only if he generates turnover.

FYI  

Our sheet on the- (EI) specifies all operating rules.

Business

The business is a legal entity that has a legal personality, i.e. it has its own legal existence (share capital, company name, registered office, etc.). It can sign a commercial lease, hire employees and has a separate estate from that of its partners. It is represented by an officer (a manager or a president) who carries out the activity.

The interest of create a business is to limit the liability of the professional and his associates to the contributions made when the business was set up. It thus makes it possible to protect the personal heritage of each individual.

The trader may engage in a commercial and/or craft activity alone (creating a EURL or a SASU) or byassociating with other persons (LLC, SAS, SAetc.). The creation of a business requires the completion of various formalities such as the drafting of statutes, the deposit of a share capital which can be costly. In addition, the business must comply with various accounting obligations (keeping and filing of annual accounts, convening of shareholders at general meetings (AGMs), holding AGMs for any amendment to the statutes of the business, etc.).

Tax system

The profits made by the business are in principle subject tobusiness tax (IS). For certain types of businesses, partners can opt for income tax (IR). In this case, the benefits are reported as BIC: titleContent in the income tax return.

Social protection

The social protection of the business manager varies according to the type of business chosen. The manager of a EURL or a SARL (if he is a majority) is considered a self-employed person and must contribute to the Urssaf on income from self-employment or on a minimum annual basis.

The manager of a SAS, SASU, SARL (minority or egalitarian) is considered as a salaried assimilated worker. It is part of the general social security system. He enjoys a social protection very close to that of an employee. If he does not pay himself wages, he does not have to pay social security contributions.

To make the right choice, it is therefore essential to take into account many factors:

  • Exercise of the activity alone or with several partners (in business )
  • Tax regime for the taxation of profits
  • Social protection scheme according to the envisaged legal form.

To help you choose the legal form that best suits your situation, Urssaf offers the following simulator:

Finding the right legal status (form) and comparing the cost of social contributions

The fishmonger buys fishery products and prepares and markets them. It can offer prepared dishes (terrines, fish soups...).

In order to guarantee the safety of its customers, the fishmonger must carry out a declaration of food handling to the Departmental Directorate for Population Protection (DDPP):

Who shall I contact

This declaration must be made before opening the establishment in one of the following ways:

  • either by filling in the Cerfa form n° 13984:

Declaration of handling of food of animal origin

  • or directly online :

Declaration of handling of food of animal origin

FYI  

The food declaration must be renewed in the event of a change of operator and/or address or activity.

For more details, you can consult our fact sheet on the declaration of handling of foodstuffs and health approval.

Declare activity

The fishmonger must register the company. This procedure must be carried out online on the website of the companies' Formalities Office:

Window of company formalities

The trader must apply for registration in the month preceding the declared date of commencement of the activity and no later than 15 days after the date of commencement of the activity. The effect of this formality is to give the company legal status.

This declaration makes it possible to inform all the organizations concerned by the launch of the activity (INSEE, social organizations, Urssaf, public finance center…).

As soon as the application for registration is accepted, INSEE allocates:

  • A number Siren : it is a unique identification number of the 9-digit company 
  • A number Siret : it's thegeographical identifier of each institution from the company, it is therefore possible to have several. This number consists of the Siren and a NIC (Internal Ranking Number).

When registering the company, INSEE also assigns the professional its code EPA: titleContent.

When the professional's spouse decides to work in the company, he must provide a sworn certificate specifying his status in the company.

When the spouse (married, partner of Civil partnerships: titleContent or common-law partner) of the head of company professional activity regular in the company, he must opt for one of the following statuses: collaborating spouse, salaried spouse, associate spouse. The choice of a status makes it possible to guarantee her rights, in particular to retirement.

When registering the company, the Head of company declares the status chosen by the spouse on the website of the company formalities desk by providing the following document:

Certificate on the honor of the spouse (married, past or common-law) of a merchant, craftsman or liberal company manager (choice of status)

For more information on the status of the spouse, please refer to the fact sheet on the spouse of the head of company.

FYI  

In the absence of a declaration, the spouse is considered to have opted for the status of salaried spouse.

Declaration of non-conviction

When registering his activity, the trader must provide a declaration on honor of non-conviction.

By this declaration, he attests that he has not been the subject of any criminal, civil or administrative sanction prohibiting him from setting up and managing a company.

One template declaration of non-conviction and parentage is available:

Declaration of non-conviction and filiation for registration in the Trade and Companies Register (RCS) and the National Register of companies (RNE)

Contributions called by theUrssaf: titleContent depend on the structure of the business and the legal status of the manager.

To know all the rules concerning the social system of the manager, it is possible to consult the sheet relating to the Social protection of the business manager.

The trader who carries out his activity in his own name ({circumflex over (X)}) or as majority manager of a business (such as a EURL or a SARL), is affiliated to the Social security for self-employed persons (SSI), the compulsory scheme for self-employed persons.

The professional must pay social contributions to the Urssaf from the beginning of his activity.

However, in practice, no contributions or social contributions are required during the first 90 days which follow the launch of its activity.

Since the income is not yet known at the start of the activity, the contributions are first calculated on a flat-rate basis for the first 2 years (at the same rates as those applicable during the course of business). They are then adjusted and regularized according to the actual revenues of the fiscal year.

Contributions must be paid online in one of the following ways:

  • Either every month : payment is made on the 5th or 20th of each month, by direct debit.
  • Either every quarter : payment is made by direct debit, telepayment or credit card on 5 February, 5 May, 5 August and 5 November.

When he carries out his activity within the framework of a business and holds management functions that give him the status of employee assimilated (president or paid CEO of SAS for example), the professional reports to the general social security system.

His social security contributions are identical to those of an executive employee, and he enjoys equivalent social protection, with the exception of unemployment insurance (optional unemployment insurance is however possible).

The fishmonger must undergo training in food hygiene, called "HACCP training". This training helps him to become familiar with the hygiene standards to follow in his production environment.

The regulations concern the following points:

  • Rules of safety of food, food packaging and food packaging : each seafood product must be traceable from its origin to final consumer. Fish factories must:
    • Indicate the species, the method of production (fishing or farming), the catching or farming area, and the date of capture.
    • Maintain an accurate record of suppliers and batches received.

    The fishmonger must be able to identify the origin of the products and provide this information during checks.
  • Arrangement of premises, equipment and equipment : the premises must be arranged in such a way that dirty work areas (waste management, diving, etc.) must be separated from food production and storage areas. Floors must be made of impermeable, non-absorbent, washable and non-toxic materials. They must allow adequate sewage disposal to avoid stagnation. The height of the counters is regulated to ensure a good presentation of the products while protecting them from contamination. These countertops should be made of smooth materials, easy to clean and disinfect. Water drainage systems are crucial in a fish shop. They must be designed to effectively remove ice wash and melt water, thus avoiding any risk of cross-contamination.
  • Storage temperature conditions : Fish and seafood should be stored at a temperature close to that of melting ice, generally between 0° C. and 2° C.
  • Freezing conditions : It is forbidden to refreeze a thawed product, to defrost a product in the open air, to freeze leftover catering dishes, etc.
  • Hygiene of staff and premises : Staff must ensure proper maintenance of the premises, worktops, machinery and tools of the fish shop. He must wear clean and adapted clothing, with a headdress and gloves regularly changed. Hand washing is mandatory after each exit from the toilet, when returning to work, after handling waste, etc. Any employee who is sick or has an open wound must avoid coming into contact with food.
  • Use of a guide to good hygiene practices

You can access the official guide to good hygiene practices (GBPH) on the page of the ministry responsible for agriculture

Consult a guide to good hygiene practices (GBPH)

For more information, you can refer to our fact sheet on hygiene rules in catering and food shops.

Please note

It is important to respect hygiene rules, as the consumer can report any hygiene problem via the online service Conso signal.

A fishmonger operating in a retail trade must comply with the obligations relating to public institutions (LES). These include:

  • Fire Safety :: alarm and warning devices, a monitoring service and emergency facilities are to be put in place. All obligations are detailed in our sheet Fire safety rules of a facility receiving from the public (ERP).
  • Security Registry : this register may be in paper form or be dematerialized. The purpose of the report is to draw up a list of the personnel responsible for the fire department and the date of the alteration and conversion work.
  • Accessibility of premises for persons with disabilities : the space must facilitate accessibility for wheelchairs by inserting exterior walkways, doors without exterior, sanitary facilities open to the public, parking of vehicles. You can consult our sheet detailing the LES accessibility requirements for persons with disabilities.

Fish shop, like all food retail stores (bakery, pastry, butcher, etc.) is allowed to open on Sundaysregardless of the number of employees required for the opening of trade, and this until 13:00. You can consult our sheet on the regulation of the opening of the premises on sundays.

The fishmonger can subscribe to a professional property and casualty insurance which protects its business and equipment in the event of fire, water damage, theft, etc. Professional property and casualty insurance may include a legal protection guarantee and an “Operating loss” guarantee to compensate for the loss of the company's turnover. It may also include “professional liability” insurance (RCP).

The fishmonger is not obliged to subscribe to a professional liability insurance (RCP). However, this allows it to protect itself against damage caused to third parties, including customers, suppliers, etc. in the course of the activity.

Taking out CPR insurance allows the professional to protect himself and his employees against damage caused. These include, for example:

  • Bodily injury : a customer is injured by sliding on the floor of the fish shop or falls ill as a result of eating fresh fish
  • Property damage : damage caused to a client's property
  • Non-material damage : loss of turnover due to poor quality of fish delivered

The fishmonger freely sets the price of his products.

Sales prices must be displayed in euros, all taxes included (VAT included).

These prices must be legible and understandable to the consumer.

Prices can be displayed on a panel in the shop, near the product or directly on it.

The total product price and its unit price per liter, kilo, etc. So you have to put the price per kilo of fish sold by weight.

For more information, refer to the fact sheet on the display of prices.

In the event of failure to comply with this regulation, a fine of up to €3,000 maximum is incurred for a person practicing in; and €15,000 maximum if the activity is carried out as a business.

Where the obligation to provide information on prices misleads the consumer, it may be qualified as « deceptive business practice ». This is the case, for example, of the mention of a special price on a commodity when this price is usual. In this case, the fishmonger may be held criminally liable. The penalty is 2 years in prison and €300,000 of a fine.

In order to provide consumers with the best possible information, the sale of seafood products is governed by strict labeling rules.

  • Mandatory information on the nature of the product must be visible, legible and written at least in French.
  • Labeling must be fair and precise: it must not mislead the consumer, in particular as to the composition or origin of the food.

The labeling rules are different depending on whether seafood is prepackaged or not.

Labeling of non-prepackaged seafood products

Food unprepackaged are those that are presented without packaging or packaging for sale, but packaged directly by the customer or at his request at the time of purchase.

For these products, the labeling must be clear, precise and not mislead the consumer.

A placard or sign must be placed near the product offered for sale, stating the following:

  • Trade name, i.e. the name of each species in the official language(s) of the Member State concerned
  • Scientific name fish or crustaceans
  • Method of production ‘fished’, ‘freshwater fished’ or ‘farmed’
  • Origin of seafood:
    • For products from fishing at sea: the fishing zone must be indicated. A sub-area shall be displayed when the fish has been caught in the North-East Atlantic or the Mediterranean.
    • For aquaculture fish: the country of rearing must be mentioned.
    • For products caught in fresh waters: the indication of the waters of origin in the country of provenance must be given
  • Category of fishing gear (“seine”, “trawl”, “gillnet”…)
  • Possible thawing of the product
  • Presence of allergens or not: for preparations made by the fishmonger. For more information, you can consult the fact sheet on the allergen labeling on a food product.

For more information, you can consult the pages of the DGCCRF: titleContent on thelabeling of seafood and freshwater products and on the regulations on the geographical origin of food products.

Labeling of prepackaged seafood products

A prepackaged food consists of a food product and its container or packaging in which it has been packaged prior to sale (e.g. seafood in a tray).

For prepackaged seafood products sold in supermarkets, there are many mandatory particulars that must appear on the packaging.

For more information, you can refer to the page of the DGCCRF: titleContent on the labeling rules for food products.

Fishing involves various risks (pain in the back and shoulders and arms, risk of falls, cuts, injuries, risk of infection, electrical risk in wet environments) that can lead to serious or fatal accidents.

The contractor must therefore put in place special safety measures (wearing personal protective equipment (PPE): aprons, anti-cut gloves, etc., put in place non-slippery floor coverings).

If employees are hired, the fishmonger must also ensure their safety by implementing the following measures:

  • Assess the risks in the company and formalize this assessment in the Single Occupational Risk Assessment Document (DUERP)
  • Provide them with appropriate equipment (personal protective equipment such as cut protection, aprons and protective gloves)
  • Set up a secure work organization (non-slip floor covering, provide employees with non-slip shoes, mechanize the conveyance of ice)

For more information, you can visit our page: Occupational health and safety: obligations of the employer.

To go further, it is possible to consult the fact sheets of the National Institute of Research and Safety (INRS) on the prevention of occupational risks for the profession of fishmonger.

Prevention of occupational risks in the fish industry

National Research and Security Institute (INRS)

Pour en savoir plus

In the course of his activities, the fishmonger is subject to the legal obligation to pay an annual financial contribution relating to his household packaging for the previous year.

This obligation applies to packaging delivered to customers for take-away consumption. These packages are part of the chain Household packaging and graphic papers (EMPAP)

To make their declarations, fishmongers must join an eco-organization approved by the State, in order to obtain a Unique Identifier (IDU). There are 3 approved eco-organizations for this sector: Citéo, Adelphe, Léko.

Details of this obligation are specified on the sheet: Extended Producer Responsibility (EPR) streams

FAQ