The document provides details on the existing infrastructure and facilities at a fish market, including shortcomings related to hygiene and food safety. It diagnoses issues with the current state as related to hygiene, operations, commercial activities, and urban impact. The conclusion proposes building a new fish market with initiatives focused on food safety, the economy, product identification, updating operations, and engaging with society.

2. INTRODUCTION
A Fish Market act in the negotiations of the Fishing Industry, namely the selling of fish and connected activities.
In this sense, it is responsible for creating adequate conditions for production and commercialization,
exploring new paths and expertise which guarantee the creation of added value for the firm, partners and
society.
A commercial development based in a fish market should achieve and sustain an accumulation of initiatives
via:
INOVATION.
Implementation of new methods and processes, new negotiations and expertise.
SOCIAL RESPONSIBILITY.
Investment in social responsibility, actively dedicating attention to the community problems of the Ship
owners/Fishermen, above all, in the regions traditionally dependent on extractive fishing, in close cooperation
with the local Authorities; in a responsible and civic environment and in the quality and safety of food
products.
COOPERATION.
Inspiring confidence by exemplary conduct in team work and in contractual and business relations.
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3. CASE STUDY. EXISTING INFRA-STRUCTURES IN A FISH MARKET
- Mosque and annexe – Surface area yet to be decided
EXISTING MARKET SURFACE AREA AND INSTALLATIONS:
- Auction Area
a. Bidding Stands – 27 Stands (1 single + 13 double) / 875 m²
b. Fixed Price Stands – 20 Stands / 500 m²
- Retail Area – 92 Stands / 7m² + 1 stand /300 m²
a. GLA 2.600 m²
b. GBA 4.300 m²
- Fish Cleaning Area – 96 Stands / 1.825 m²
- Waste Disposal Area
- Packaging used in the transport of fish
- Trolleys to transport the fish inside the Market
- Ice Supplier – 100 m²
- Refrigeration Rooms
- Tool Shops – 12 Shops / 432 m²
- Dealers and Wholesalers Offices– 16 Offices / 320m2 + Open space 500m2
- Fruit & Vegetable Shop – 36 m²
- Restaurant – 550 m²
- Coffee Shop – 350 m²
- Kiosk – 9 m²
- Bakery – 100 m²
- Auditorium (550 m²), Museum (20 m²) and Town Hall Offices (280 m²)
- Water reservoir and Exterior unused spaces
- Vehicular Traffic
- Outdoor Parking Area
- Types of Clients
- Amounts sold
- BoardWalk
- Management and Operating
- Hygiene and Food Safety
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4. HYGIENE AND FOOD SAFETY
QUALITY DEFICIENCIES NOTED IN THE CURRENT MARKET INSPECTION
Food safety and quality is in no way guaranteed, and the minimum sanitary requirements for the sale of food
products are in no way in place so as to safeguard the health of the Market’s users and workers.
There is no cleaning programme established to ensure that the facilities are cleaned regularly and efficiently.
There are no detection and correction regulations to apply. A sanitary problem is detected.
There are no regulations or procedures to detect or prevent public health problems.
There are no correct food hygiene practices when handling, transporting, showing and selling products.
There is insufficient capacity to store and refrigerate products at a suitable temperature.
The number of washrooms is insufficient and the few that exist are deteriorated and do not have any natural or
mechanical ventilation.
The premises have no ventilation or refrigeration means.
The existing artificial light is insufficient.
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5. HYGIENE AND FOOD SAFETY
QUALITY DEFICIENCIES NOTED IN THE CURRENT MARKET INSPECTION
The risk of the sold food being contaminated at its origin or being contaminated as a consequence of the
alarming lack of sanitary conditions is very high.
The floors, walls and ceilings are very much deteriorated and are not easily cleaned.
Separate constructions were allowed within the Market that do not follow the most basic sanitary regulations.
Parts of the Market ceiling have fallen and have not been replaced.
There is a high number of domestic animals, birds and insects within the Market, in contact with the food.
There are no suitable cleaning facilities.
There are no suitable fire fighting facilities.
There is no suitable control of visitors.
There is no sort of control of vehicles accessing the outdoor parking area or the inside of the Market.
There is no waste treatment.
Waste accumulation
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6. DIAGNOSIS
HYGIENE AND SANITATION.
At present, it is impossible to guarantee public health at the Market place, assuring that food sold there is
innocuous, clean and in its proper condition. There is a very serious risk to public health, including very serious
technical-sanitary deficiencies in the Market buildings.
Public health is not guaranteed Serious technical-sanitary deficiencies
OPERATIONAL.
Serious difficulty in carrying out physical operations conveniently, resulting from the deterioration of products
sold, incorrect circulation practices, product preservation and treatment, abusive and inadequate use of
space and, in general, total lack of any kind of management and coordination of the whole activity.
Deterioration of products sold Incorrect circulation practices
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7. DIAGNOSIS
Abusive and inadequate use of space Lack of management
COMMERCIAL.
Need to establish order in the retail and wholesale activity; current Market and other facilities and
infrastructures are insufficient to ensure that it functions correctly; parking; cold storage capacity; treatment,
processing and recycling of products; loading and unloading platforms; sale points; road accesses; fencing of
perimeters; internal traffic; commercial, banking, logistics, technological and complementary services.
URBAN
Structure located in the urban centre of a city in an arid climate area; environmental contamination present a
potential danger to public health.
Insufficient infrastructures Environmental contamination
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8. CONCLUSION
Our first consideration is that a new Fish Market should be built. This recommendation is based on the current
Market being obsolete, in its serious sanitary and commercial inadequacies, and its physical limitations,
described above, which deem it inefficient and unfeasible.
The aim is to restructure the Market, based on innovation, growth and the guarantee that its fish is of
excellent quality, supported by an expanding value chain, the Fish Market and the Commercial
Development should undertake the following initiatives:
I – Food Safety and Quality:
Introduce and strengthen food safety and quality conditions, in each of the company’s buildings, equipment
and procedures.
II – Economy:
Construct and Readapt the Fish Market to the current and expected supply and demand.
III – Nominalization of fish / Identification Mark
Nominalization of fish / Identification Mark Develop a mark that will identify and differentiate the fish bought
and sold at the Fish Market, both for retailers and for the end user, which will give value to the fish.
CURRENT STATE IV – Updating:
Reconvert Human Resources; new management system; fish sale system; environmental efficiency;
computer usage; commercial restructuring; communication; measure client satisfaction.
V – Opening to Society:
Optimize, ensure and establish new ways to relate to Society.
It is of utmost importance that a wide range of services be created that will encourage the Market’s vitality
and render it self-sufficient in social activities.
The Fish Market – a modern sales and distribution platform, surpasses the characteristics of a traditional
Market as it must also integrate systems to help wholesale traders. Therefore, an area that will provide
support to this distribution system, with logistic, transformation and processing elements, must be developed.
Within the scope of an increasingly more global and competitive economy, the Fish Market should become
a privileged place where fish and fresh produce is sold, and where families can spend their free time in a
perfectly safe, quality environment.
An action that tends to improve the conditions and services offered, and innovate the processes established,
will provide a quality Public Service to its users, is a source of pride for the state, and for the town, and a
centre that will attract business.
PROPOSAL
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9. FISH CIRCUIT
1. FISHING 2. UNLOADING
HACCP SEVEN PRINCIPLES
ANALYZE HAZARDS
POTENCIAL HAZARDS TO THE FOODS SAFETY ARE RECOGNIZED; IN ADDITION
MESASURES TO REGULATE AND CONTROL THE HAZARDS ARE IDENTIFIED
3. HACCP 4. SELECTION
IDENTIFICATIONOF CCP’S
CRITICAL CONTROL POINTS THROUGHOUT THE PRODUCTION PROCESS OF THE
PRODUCT ARE ESTABLISHED
CCP PREVENTION MEASURES
APREVENTION MEASURE IS ESTABLISHED AT ALL CCP’S: FOR EXAMPLE, MINIMAL
COOKING TIME OR TEMPERATURE AT A CERTAIN POINT IN THE PRODUCT LINE.
5. LABELING 6. AUCTION
MONITORING OF CCP PREVENTION MEASURES
A SYSTEM IS ESTABLISHEDTO MONITOR PREVENTION MEASURES AT A CCP: FOR
EXAMPLE, A COMPUTER SYSTEM WOULD MONITOR AND LOG THE TEMPERATURE
CCP NOT MET
ESTABLISH A PRECAUTION WHEN THE CCP HASN’T BEEN MET, FOR EXAMPLE, IF THE
7. CONSUMER 8. DISTRIBUTION TEMPERATURE IS TOO LOW, THE COMPUTER WILL ALARM THE BATCH TO BE
DESTROYED.
HACCP & CCP LOG
MAINTAIN A LOG SYSTEM OF ALL THE CCP’S; ALSO, THIS WOULD INCLUDE
RECORDS OF CCP CONTROL METHODS AND ACTION TAKEN TO CORRECT
POTENTIAL PROBLEMS.
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10. SHOPPING CENTER
SUPERMARKET
AUCTION MARKET
SITE PLAN
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11. IMAGEN 01
GENERAL VIEW
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12. AUCTION MARKET
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13. AUCTION MARKET
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14. FROM AUCTION MARKET TO SUPERMARKET
SUPERMARKET
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15. SUPERMARKET & AUCTION MARKET
FROM SUPERMARKET TO SHOPPING CENTER
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16. GENERAL VIEW
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17. SHOPPING CENTER
SUPERMARKET
AUCTION MARKET
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18. SHOPPING CENTER
SUPERMARKET
AUCTION MARKET
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19. 18

20. 19

21. 20

22. 21

23. 22

24. 23

25. AUCTION MARKET
EAST VIEW
SOUTH VIEW
WEST VIEW
NORTH VIEW
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26. SUPERMARKET
EAST VIEW
SOUTH VIEW
WEST VIEW
NORTH VIEW
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27. SHOPPING CENTER
EAST VIEW
SOUTH VIEW
WEST VIEW
NORTH VIEW
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28. FISH RETAIL
CURRENT STATE
PROPOSAL
FISH RETAIL SURFACE: 3.570 m²
The Fish Retail building will have one hundred 10 m² stalls and two “Big Space”
areas, with retail spaces for the former operator (200 m²) and the new operator
(500 m²)
FINISHING SCHEDULE
Floor (sales area): Terrazzo or ceramic tile with anti-slip surface treatment
Floor (stands): Grating elevated on terrazzo or ceramic tile
Walls: Tiled up to 1.80 m. Trim and plaster to ceiling
Ceiling: Perforated aluminum tray (coated)
Exhibitors: Stainless Steel
Closing positions: PVC fabric
STAND CONFIGURATION
The stands may have several possible configurations, depending on their depth:
Depth ≥ 3 m
Compartmentalization is maintained between front and rear exhibitors.
Exhibitors are 70 cm deep in stainless steel.
Front and rear worktops will be made of high density polyethylene polymer.
Working area will be approximately 1.2 m deep.
Depth <3 m
It ignores the partitioning between front and rear exhibitors, creating a common
working area that connects all the stands. Exhibitors are 70 cm deep in stainless
steel and common working area is 1.2 m deep.
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29. FISH CLEANING AREA
CURRENT STATE
PROPOSAL
FISH CLEANING AREA SURFACE: 4,400 m²
The Fish Cleaning area (equipped with sitting area) is surrounded by the Fish
Retail, providing an easy connection for the customers. Discards and remnants
are transfered to a grinding room, from where they will be taken through ducts to
the solid waste treatment plant at the other end of the plot.
The seating areas open on both sides onto courtyards with shade and
vegetation, which provides cooling and natural ventilation to said spaces.
FINISHING SCHEDULE
Floor (sales area): Terrazzo or ceramic tile with anti-slip surface treatment
Floor (stands): Grating elevated on terrazzo or ceramic tile
Walls: Tiled up to 1.80 m. Trim and plaster to ceiling
Ceiling: Perforated aluminum tray (coated)
Fish Trays: Stainless Steel
Worktops: High density polyethylene polymer
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30. AUCTION AREA
CURRENT STATE
PROPOSAL
AUCTION AREA SURFACE: 2.400m²
The Wholesale building features fifty 3x6 m bedplates, where fish is
auctioned and fish.
FINISHING SCHEDULE
Floor: Smoothened concrete with anti-slip treatment
Walls: Tiled up to 1.80 m. Trim and plaster to ceiling
Ceiling: Perforated aluminum tray (coated)
Exhibition bedplates: Vertical faces with ceramic tile. Exhibitions counter in
terrazzo or ceramic tile
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31. SUPERMARKET
CURRENT STATE
PROPOSAL
SUPERMARKET SURFACE: 2.500 m²
The supermarket is composed of 9 spaces: 2 changing rooms, 2 restrooms, a
depository, an electrical room with the panel board, a storage room, an office
and a retail area. This last space has a surface of approximately 2000 m² and will
contain stands such as butchery, fishmonger, bakery, frozen and refrigerated
food, greengrocer, shelf and cash register area. It is equipped with all the
necessary amenities for a more comfortable, hygienic and reliable experience.
It provides accessibility for handicapped customers.
FINISHING SCHEDULE
Flooring: Terrazzo or ceramic tile with anti-slip surface treatment
Walls: Tiled.
Ceiling: Perforated aluminum tray (coated)
EQUIPMENT
The store must be equipped with 12 freezing chests (1410x850x940 mm) 10
refrigerators (2400x910x1960 mm), 8 refrigerators for poultry (2000x1025x1336
mm) and 20 cash registers with scanner.
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32. FRUITS AND VEGETABLES MARKET
CURRENT STATE
PROPOSAL
FRUITS AND VEGETABLES MARKET SURFACE: 3.000 m²
The Fruits and Vegetables Market building contains a self-service zone with
island exhibitors and shelves in stainless steel, as well as various individual stands
in both line and island configuration.
FINISHING SCHEDULE
Floors: Terrazzo or ceramic tile with anti-slip surface treatment
Walls: Tiled up to 1.80 m. Trim and plaster to ceiling
Ceiling: Perforated aluminum tray (coated).
Exhibitors: Stainless Steel
Closing positions: PVC fabric.
STAND CONFIGURATION
For depth ≥ 3 m. They compartmentalize.
Exhibitor front. Width 1.10 m slanted.
Work area. Width 0.80 m
Exhibitor back. Width 1.00 m. With several shelves with a maximum height of 1.65
m for the highest shelf.
For depth <3 m and> 1.7 m. There will not be back exhibitors. Continuous sale
counter with side entrances and common working area.
For depth ≤ 1.7 m. Only back exhibitors, which can be U or L shaped according
to the layout of the. Free working area of 80 cm.
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33. FOODS & BEVERAGES AREAS
CURRENT STATE
PROPOSAL
FOODS & BEVERAGES AREAS SURFACE: 6,036 m²
The different food and beverages premises are distributed throughout the
complex occupying strategic locations which are easily accessible from various
retail areas.
A line of Take-away restaurants are located on the first floor of the main building.
On thwe boardwalk, the local restaurant occupy the north quay, and the
international restaurants the south one.
Small coffee shops are spread among small retail shops on the commercial
area, located mostly on the first floor.
FINNISHING SCHEDULE
Flooring: Terrazzo or ceramic tile with anti-slip surface treatment
Walls (public spaces): wood composite panel
Walls (working spaces): Tiled to ceiling
Ceiling: Perforated aluminum tray (coated)
EQUIPMENT
Regarding the restaurant and kitchen equipment, an estimation is made about
its electricity consumption (depending on the surface and the type of activity
developed), as well as the necessary equipment (pumps, kitchens, etc.), in
order to calculate any needed special facilities (separate network, supplies,
etc.).
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34. RETAIL SHOPS
CURRENT STATE
PROPOSAL
RETAIL SHOPS SURFACE : 5.336 m²
There are three main shopping areas.
FISHING AREA
Located in the northern part of the Auction Market, it develops at ground floor
close to the fishermen area. These shops supply material for fishing activity.
SUPPORT SERVICES FOR THE FISH MARKET AREA
They are distributed on the ground floor, between the supermarket and the Fish
Retail Area, providing additional and complementary services to the market.
STORES AREA
Located alongside the main circulation arteries of the Supermarket and the
Shopping Center. These will be mainly for clothing and hardline retailers.
FINISHING SCHEDULE
Floor: Terrazzo or ceramic tile with anti-slip surface treatment
Walls (public areas): wood composite panel and vinyl plastic
Walls (working areas): Tiled up to 1.80 m. Trim and plaster to ceiling
Ceiling: coated aluminum slats.
EQUIPMENT
The modules for complementary activities and services for the markets, will have
basic equipment consisting in electric installation, data, lighting and air
conditioning.
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35. BUSINESS AREAS
CURRENT STATE
PROPOSAL
BUSINESS AREAS SURFACE : 1.542 m²
The administrative area and auditorium are located on the first floor of the
Auction Market and the Supermarket. A wide corridor with huge windows allows
surveillance of the whole complex through the high ceiling height of the market.
The office areas are great clear open areas, compartmentalized with translucent
glass screens.
FINISHING SCHEDULE
OFFICES (542 m²)
Floors: Technical raised floor (20 cm) with ceramic tile finish.
Walls: wood composite panel and glass screen
Ceilings: Perforated aluminum tray (coated)
AUDITORIUM (1000 m²)
Floors: Plenum for air conditioning with wood composite floating floor
Walls: Wood composite panel
Ceilings: Perforated wood composite tray.
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36. MOSQUE
CURRENT STATE
PROPOSAL
MOSQUE MOSQUE SURFACE : 540 m²
RESTROOM SURFACE : 340 m²
The Mosque in the Market is relocated in the north area of the site, placed on the
first floor, above the Auction Market.
The building of the Mosque is fully integrated into the complex and the only thing
visible from the outside is a tall minaret that dominates the whole area.
Next to the Mosque opens an outdoor space with sea views and landscaped
with fountains with a longitudinal building that houses different support services
for the Mosque, including the restroom.
FINISHING SCHEDULE
Floors: Wood composite floating floor
Walls: Wood composite panel
Ceilings: Perforated wood composite tray.
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37. HOTEL
HOTEL HOTEL SURFACE : 2.200 m²
The Hotel is located in the Shopping Center alongside the sea front. It rises two
levels above the ground and becomes the closing element of the entire
building.
FINISHING SCHEDULE
COMMON AREAS
Floors: Wood composite floating floor
Walls: Painted Drywall
Ceilings: Painted Drywall
ROOMS
Floors: Tiled marble
Walls: Painted Drywall
Ceilings: Combination of painted Drywall and Perforated wood composite tray.
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38. GYM SPA LEISURE CENTER
GYM SPA LEISURE CENTER SURFACE : 1.200 m²
The Gym and Spa is located on the northern point of the Shopping Center. It
develops on two levels: the ground floor for the Spa and the first level for the
gym.
FINISHING SCHEDULE
SPA
Floors: Sealed Hardwood
Walls: Tiled stone
Ceilings: Treated wood composite panel
GYM
Floors: Wood composite floating floor
Walls: Painted Drywall
Ceilings: Perforated wood composite tray
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39. PLAYGROUND
PLAYGROUND SURFACE : 1.000 m²
The playground is located in a central position of the Sopping Center. It is a
single level high ceiling space that can contain different structures for children
appliances.
FINNISHING SCHEDULE
Flooring: Thermoplastic PVC
Walls (playing area): wood composite panel
Walls (restrooms and medical spaces): Tiled to ceiling
Ceiling: Perforated aluminum tray (coated)
EQUIPMENT
The playground will have all necessary equipment consisting in electric
installation, data, lighting, plumbing and air conditioning. It will also have a
complete security video surveillance system.
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40. INDOOR SQUARE
INDOOR SQUARE SURFACE : 4,600 m²
This is the central space in the Shopping Center: all retail shops and food and
beverages areas are arranged on its perimeter. The ceiling is composed of
shading panels on a curved frame. The space is constantly ventilated to avoid
heat to build up on its upper levels. It smoothes the transition between exterior
and interior.
FINNISHING SCHEDULE
Flooring: (continuing from the exterior paving) light colored paving stone
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41. PETROL STATION
PETROL STATION SURFACE : 400 m²
The station is located alongside the main circulation highway at the entrance to
the parking lot of the Auction Market. It is designed to provide service for the
freight trucks providing the Market but also for the customer’s private vehicles.
FINNISHING SCHEDULE
Flooring: Terrazzo or ceramic tile with anti-slip surface treatment
Walls (public spaces): wood composite panel
Walls (working spaces): Tiled to ceiling
Ceiling: Perforated aluminum tray (coated)
EQUIPMENT
The petrol station building will have all necessary equipment consisting in
electric installation, data, lighting, plumbing and air conditioning.
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42. PARKING
PARKING
The Market provides a great deal of parking spaces, both for the general public
(interior and exterior) as for all kind of vehicles for all the provider services (only
exterior) as well as spaces for loading and unloading operations. All exterior
spaces will have shading structures.
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43. SOLID WASTE TREATMENT PLANT
SOLID WASTE TREATMENT PLANT SURFACE : 600 m²
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44. WASTE WATER TREATMENT PLANT
WASTE WATER TREATMENT PLANT SURFACE : 300 m²
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45. BIOCLIMATIC DESIGN
SOLAR ANALYSIS
SUMMER SOLSTICE WINTER SOLSTICE
The bioclimatic approach to the conception of the scheme is based on four basic strategies: Sun protection is intended to reduce the effects of solar radiation, both on the buildings, which
then lead to overheating inside, and on open spaces, public or private, with the intention to
create favorable microclimates around the buildings.
• Protection of solar radiation
• Incorporation of thermal mass in the buildings enclosure
• Evaporative cooling Therefore, the different strategies that will be applied in the urban project are:
• Radiant Cooling
SUNSHINE GRAPH SOLAR CHART OF THE AREA • The presence of self-shadowed courtyards between the buildings.
• Self-shadowed narrow streets connecting the different buildings.
• Overhangs that shade the streets.
• Streets with an irregular shape that makes difficult the warm day air circulation.
• Presence of vegetation in courtyards wall and to allow evaporative cooling.
With regard to the buildings, the strategies selected are:
• Overhangs that shade the curtain walls and the facades
• Shutters on windows
• Clear colours on facades to reflect solar radiation
• Walls thick and heavy to give the building a lot of thermal mass and ensure the
stability of the temperature to be close to the average of the day.
• Presence of courtyards that allow the presence of vegetation (for evaporative
cooling) and reradiation at night (radiant cooling)
• Presence of fountains and ponds in the courtyards to allow evaporative cooling
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