The canning of fish and fishery products requires meticulous planning of plant location, design, and layout to ensure operational efficiency, food safety, and product quality. Selecting a suitable location involves considering transportation, labour, water, electricity, waste disposal, and proximity to suppliers and markets. The plant?s structural design must comply with hygienic and safety standards, incorporating features like ventilation, drainage, flood control, and pest prevention. Efficient internal layout covering areas such as preprocessing, filling, retorting, labelling, and warehousing facilitates smooth workflow and minimizes contamination risk. Employee welfare facilities, proper waste management, and well-planned warehousing are essential for compliance and sustainability. Overall, an optimally located and well-designed canning plant enhances productivity, reduces costs, and meets regulatory and consumer expectations.