This lectures addresses the design structure and operation of fishing vessels in terms of ensuring the food safety of the catch. It relates food safety conditions to the different species targeted and the fishing gears used, as well as dealing with the post-harvest handling conditions onboard to ensure that product safety and quality is maintained. There will be a special focus on the need to chill histamine producing species. Reference: Manual on Assuring Food Safety Conditions in Capture Fisheries. CRFM Special Publication. No.8.