137. Eggs should be inspected soon after fertilisation and frequently thereafter for signs of fungal infestation.
138. Fry should be inspected regularly, preferably daily, for signs of disease and parasites. Where these are detected there should be rapid investigation and suitable treatment should be instigated promptly.
139. High standards of hygiene must be observed within hatcheries to prevent the transmission of disease.
140. There must be an adequate supply of water of a quality that is suitable for the eggs and fry.
141. The stocking densities in trout hatcheries should allow for adequate oxygen provision for each fish.