Quality Assurance Code of for the Australian Commercial ......HACCP Hazard Analysis and Critical Control Point. A system that identifies, evaluates and controls hazards that are significant

Australian Wild Abalone™ Quality Assurance Code of Practice Training Guide June 2013

Quality Assurance Code of Practice

for the Australian Commercial

Abalone Fishery

Produced by Seafood Training Tasmania for

Abalone Council Australia Ltd

Training Guide


2

Contents

INTRODUCTION .............................................................................................. 3

SYMBOLS ......................................................................................................... 7

PROGRAM OUTLINE ...................................................................................... 8

MEANINGS OF WORDS AND ABBREVIATIONS ........................................ 9

CURRENT REGULATORY ENVIRONMENT .............................................. 11

BIOLOGICAL & ENVIRONMENTAL CONSIDERATIONS ......................... 13

POST-HARVEST QUALITY ASSURANCE ................................................. 15

RECOMMENDED PRACTICES .................................................................... 16

STATE SPECIFIC REQUIREMENTS (SA & WA) 24

STATE SPECIFIC REQUIREMENTS (NSW) 26

STATE SPECIFIC REQUIREMENTS (TAS) 27

SUM UP ........................................................................................................... 29

ANSWERS TO ACTIVITIES .......................................................................... 30

FOR MORE INFORMATION ......................................................................... 31


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INTRODUCTION

This Learning Guide has been developed to assist in the implementation of the

Australian Wild Abalone™ Quality Assurance Code of Practice.

The learning guide is to be used by participants and trainers engaged in training

in the code to demonstrate a participants understanding of its requirements.

This training will address wild caught abalone:- regulation, basic biological and

environmental considerations, fishery supply chain, risks to quality, post-harvest

quality assurance responsibilities, and post-harvest quality assurance

recommended practices.

Who should undertake this program

Commercial Abalone:

· Divers

· Deckhands

· Skippers

· Processors

· Transporters


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With your trainer you will work through this guide step by step

Read through this Learning Guide and the Quality Assurance Code of

Practice carefully. The knowledge covered in each topic will help to prepare

you to successfully complete this program.

Work through all the information and complete the activities in each topic.

Ask for help when you need it.

Listen, take notes and ask questions.

Complete the self-check questions at the end of each section. Your trainer

will be using them to check your progress.

What you should achieve

The activities contained within this learning guide have been designed to assist

you to meet the requirements of the Australian Wild Abalone™ Quality

Assurance Code of Practice. Keep a record of your responses to these

activities, as you may be able to present them to an assessor as evidence for

future assessments.

The following table outlines the assessment requirements that need to be

achieved in order to meet the requirements of the following unit: SFISTOR204A

Prepare, pack and dispatch stock for live transport from the SFI 11 National

Seafood Industry Training package. Completion of the unit will enable you to

obtain a Statement of Attainment for this particular unit from an RTO that has

this unit on its scope. If you would like more information, feel free to contact

your local training organisation to discuss your options.

Maracoon – first custom built abalone mother-ship 1980


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ON COMPLETION OF

THIS UNIT YOU

SHOULD BE ABLE TO:

YOU WILL KNOW YOU HAVE ACHIEVED THIS WHEN:

Dispatch stock Checks are made on equipment, water quality factors or

environmental conditions to ensure that stock will remain alive until

received by customer.

Transport container is sealed and outside of container labelled

ensuring that original identification of the product can be easily

established.

Containers are taken to loading bay for dispatch, and checks made to

ensure all back-up equipment and adequate spares are available

during transport.

Prepare transport

container and

equipment

Workplace is cleaned before commencement.

Transport container and other equipment are collected and checked

for serviceability.

Sub-standard equipment is repaired, discarded or replaced.

Packaging materials and water, if required, are prepared.

Transport container complies with transport requirements or

regulations.

Transport water or substrate is added to appropriate quality and

quantity.

Prepare and treat

stock for dispatch

Stock is checked against order specifications.

State specific

requirements

Stock is visually inspected for any signs of damage, defects and

parasites, and suitability for live transport and defective stock

identified, set aside and supervisor notified.

Pack stock Accepted stock is weighed or counted and data recorded.

Complete post-

packing tasks

Stock is prepared for transport in preparation container.

FOR ASSESSMENT, YOU MUST ALSO KNOW:

local and export regulations with respect to packing live stock

species' requirements for travel including:

◦ air or dissolved oxygen

◦ humidity

◦ light

◦ moisture

◦ substrate

◦ temperature

◦ water (some species may be transported dry).


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Notes

Use the information to:

identify what you have to do and know;

identify what you have done and know already;

check your progress, i.e. how you are going.

Critical Aspects of Performance

Assessment must confirm the ability to prepare, treat and pack live stock for transport in a manner that takes into account order specifications and species' requirements whilst in transport and recognising dying seafood intended to be distributed alive.

Outcome

Upon the successful completion of this program you will awarded a Statement of Attendance in Quality Assurance Code of Practice for the Australian Abalone Fishery.

Boats behind Couta Rocks Beach, NW

Tasmania


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SYMBOLS

Throughout the Learning Guide you may see a range of symbols. This is what they mean:

Danger! You could get hurt.

Remember this! It is important.

Activity–carry out this activity.

Self Check–check your own progress.


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PROGRAM OUTLINE

Time Subject Topics

0900-0920 Introduction

Why you are undertaking the program.

Participation expectations

Outcomes

0920-0940 Current regulatory

environment

Commonwealth legislation

Tasmanian (marine fisheries) legislation

and management plans

0940-1000 Biological & environmental considerations

1000-1030 Supply chain Abalone fishery supply chain

Supply chain quality risks

1030-1045 Break

1045-1105 Post-harvest quality

assurance Responsibilities

1105-1215 Recommended practices

Planning the trip.

Planning the harvest.

Harvesting the abalone.

Transferring abalone to the runabout /

dinghy.

Stowing abalone in the runabout/dinghy.

Transferring abalone to the mother boat.

Stowing abalone on the mother boat.

mother boat landing, weighing and transporting abalone to the processing

facility

day boat (dinghy/runabout) landing, weighing and transporting abalone to the processing facility

holding abalone at the processing facility

processing abalone for live pack-out and transport to uplift point

processing abalone for value-adding

1215-1230 Sum up


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MEANINGS OF WORDS AND ABBREVIATIONS

INDUSTRY TERM EXPLANATION

Ambient temperature The surrounding temperature.

Bacteria Any of the numerous species of a class of microscopic single celled organisms that play significant roles in

spoilage, disease, digestion, etc.

Bacterial infection Contamination by bacteria that multiply when conditions are favourable. Bacterial growth is inhibited by low temperature, dry conditions and acid, salt or sugar mediums.

By-catch The component of the catch excluding the targeted species.

Cold chain The series of processing, transport and display steps that take seafood from catch to cooking or consumption, during which the product must be kept cold.

Contamination To pollute or to infect with undesirable material.

Cross contaminate To transfer bacteria from one food to another, in particular from raw to cooked food. Usually caused by poor food handling procedures that lead to careless

hygiene practices.

Genus A natural grouping of closely related species

Gonads The reproductive organs of animals.

HACCP Hazard Analysis and Critical Control Point. A system that identifies, evaluates and controls hazards that are significant for food safety

Hygiene The science that deals with the preservation of health. This includes conditions or practices (as of cleanliness) that are conductive to health.

Mollusc An animal belonging to the phylum Mollusca. Molluscs have soft bodies and hard shells (examples are oysters, abalones, periwinkles and squids). In cephalopod molluscs (squids, octopus etc) the shell is internal (quill)

Parasite An organism that may populate the flesh of seafood. Some parasites are harmful to humans if consumed live. Freezing and/or cooking kills parasites in seafood.

Pathogenic Disease causing.

pH value A measure of acidity and alkalinity. Seafood is generally close to neutral pH, which makes it susceptible to bacterial infection

Phylum A major division of the animal and plant kingdoms containing species from a common ancestor

Processing Any series of activities involved in changing and preparing seafood for sale.

Purge To clean out the intestinal tract. Farmed finfish, bivalve molluscs and freshwater crayfish are often purged before sale.


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INDUSTRY TERM EXPLANATION

Pathogenic Disease causing.

Quality Refers to the external attributes of a seafood product that are required or stated as being necessary by a standard or customer. These may include eating quality (for example odour and texture), visual quality (for example colour) and nutritional quality (for example Omega-3

content)

Seafood All edible plants and animals that grow or live in saltwater. The term has various definitions and has recently come to encompass all edible aquatic organisms

e.g. crocodiles

Species A group of actually or potentially interbreeding animal or plant populations that are reproductively isolated from other such groups.

Stress Agitation of animals prior to slaughter. Stress can cause poor-quality flesh in seafood. Stress in live seafood held in retail premises can be minimised by using correct water quality parameters for the species and using

correct handling techniques

Univalve A single shelled mollusc, for example abalone

Virus Microscopic organism that multiplies only in living cells and often causes diseases. Viruses of concern in seafood is Hepatitis A which is spread by poor hygiene

practices

Yield A term for the edible weight after trimming off all waste or losses. Can be expressed in grams/kilograms or as a percentage of the original weight. Particularly used to determine cooking losses in prawns etc. Refer also to

recovery rate.

Shuck Removal of meat from the shell


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CURRENT REGULATORY ENVIRONMENT

The current legislative framework overseeing the Abalone fishery can be broken up

into two categories: National or Commonwealth legislation and State based legislation.

The purpose of the Commonwealth legislation is to oversee the sustainability of the

fishery on a national scale, allowing Federal Government oversight on State based

fishery initiatives. The purpose of the State based legislation is to oversee the day to

day running of the fishery, setting quota’s and ensuring fisheries compliance.

Danger

It is important to have a thorough understanding of the legislative framework that

governs the abalone industry as there are severe penalties for failing to adhere to the

laws and requirements set out in the legislation.

Remember

Commonwealth law requires the State governments to undertake periodic

assessments of the sustainability of their Abalone fisheries. If the Commonwealth

believes that the abalone fishery is not being managed in a sustainable manner, they

have the power to effectively shut down the fishery by not granting Export Approved

status.

Measuring

abalones - NSW


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Some of the Legislation that governs the abalone industry across the country are listed

below:

Environment Protection and Biodiversity Conservation Act 1999 [Commonwealth]

Export Control (Fish and Fish Products) Orders 2005 [Commonwealth]

The following state based legislation oversees the sustainability of the state based

Abalone fisheries (list is not comprehensive)

Living Marine Resources Management Act 1995 Tasmania

Fisheries Act 1995 Victoria

Fisheries Management Act 1994 NSW

Fisheries Management Act 2007 SA

Fish Resources Management Act 1994 WA

Activity

Read the Quality Assurance Code of Practice for the Commercial Abalone Fishery,

Current regulatory environment section and answer the following questions.

1) Which commonwealth legislation oversees the sustainability of the Abalone

industry?

____________________________________________________________________

2) Circle the piece of legislation which oversees the catch quotas for the Abalone

fishery in your state?

Living Marine Resources Management Act 1995 Tasmania

Fisheries Act 1995 Victoria

Fisheries Management Act 1994 NSW

Fisheries Management Act 2007 SA

Fish Resources Management Act 1994 WA


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Self Check

YES NO

Did you understand the activity/activities you were asked

to do?

Did you allocate enough time to complete the

activity/activities?

Do you know who to ask if you are in doubt about your

legal obligations?

Do you understand what the implications are if the legal

requirements are not followed?

If you have answered YES to all of the questions above, you are ready for the next

topic.

If you have answered NO to any question, ask your trainer or coach for help.

If you feel you do not fully understand an activity, repeat it.

BIOLOGICAL & ENVIRONMENTAL CONSIDERATIONS

Remember

Abalone quick facts: Abalone have a primitive immune system, they are very vulnerable to infection

Abalone blood does not contain an effective clotting mechanism thus need to

avoid cutting their flesh

Only 1 in 25 abalone make it to legal size from the size of a button

The environment of the abalone gives a lot of clues as to the appropriate

storage conditions; i.e. they require cool, clean and well oxygenated water.

Most abalone are at least 4 – 5 years old before they reach legal size.

The holes on the back of the abalone are used for breathing, spawning and

excretion.

Once settled, abalone move very little, often no more than 200m.

Species vary depending on where you are harvesting from.

Large changes in temperature will severely weaken or kill an abalone

Abalone are weaker when in pre and post “spawning” condition

Abalone prefer to eat brown and/or red algae


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Abalone have no blood clotting agent; even the smallest of cuts will result

in them bleeding to death.

Activity

Identify the following species of abalone:

Species

A:______________________________________________________________

B:______________________________________________________________

C:______________________________________________________________

D:______________________________________________________________

What is the name of the species of abalone that you predominantly harvest?

________________________________________________________________

Danger

A

C

B

D


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Self Check

YES NO

Did you understand the activity/activities you were asked

to do?

Did you allocate enough time to complete the

activity/activities?

Do you know the name and minimum legal length of the

abalone you are harvesting?

Do you know when abalone are likely to be spawning?

Do you know why you have to avoid cutting abalone?

If you have answered YES to all of the questions above, you are ready for the next topic.

If you have answered NO to any question, ask your trainer or coach for help.

If you feel you do not fully understand an activity, repeat it.

POST-HARVEST QUALITY ASSURANCE

There are several stages to ensuring adequate post-harvest quality in abalone, with

each stage in the supply chain having its own inherent risks and dangers. Everyone has

a different role to play in ensuring that the quality of the harvested abalone is

maintained at each stage. Using the Code of Practice as a guide, circle the steps below

in which you personally play a vital role.

1. Planning the trip 2. Planning the

harvest

3. Harvesting the

abalone

4. Transferring abalone to

the runabout/dinghy

5. Stowing abalone in

the runabout/

dinghy

6. Transferring

abalone to the

mother boat

7. Stowing abalone on

the mother boat

8. Mother boat

landing, unloading,

weighing and

transporting

abalone to the

processing facility

9. Day boat landing,

unloading,

weighing and

transporting

abalone to the

processing facility

10. Holding abalone at

the processing

facility

11. Processing abalone

for live pack-out &

transport to the

uplift point

12. Processing abalone

for value adding


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RECOMMENDED PRACTICES

Planning the trip

Remember

It is essential that you communicate with the processor prior to leaving

shore as to:

when the abalone are to be delivered

in what condition

time and date of delivery

quantity

Planning the harvest

Remember

At the start of the day, it is recommended that the following is sorted out

amongst all the crew prior to leaving:

o Maintenance and cleaning of fishing gear, with special attention paid to

the protocols set out to avoid the spread of Abalone Viral Ganglioneuritis.

Refer to the “Help protect Tasmania from Abalone Viral Ganglioneuritis”

and “New Cleaning and Disinfection Protocols for Divers” in the appendix

of the CoP.

Transfer and storage protocols


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Prevailing Air Temperature plays a big part in determining maximum

transfer times:

Harvesting the abalone

Danger

Poor harvesting techniques can result in a reduced price and unnecessary

mortality.

DO:

Leave any undersized, spawning or clamped down abalone.

Ensure that undersized abalone have clamped down prior to moving on.

Ensure that ab irons are kept smooth and rounded (no sharp edges).

Avoid touching the foot as much as possible, abalone will bleed to death if they

have even the smallest of cuts

Report dead abalone

DON’T:

Overstock catch bags

Leave bags unattended


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Damage other organisms (e.g. sea urchins, anemones, starfish, corals, sponges)

Transferring abalone

Remember

Transfer swiftly, safely and ensure that as much care is taken as possible

to not damage the abalone. Use mechanical lifting gear if necessary, and

above all, be safe.

Stowing the abalone (mother-ship, day-boat & dinghy’s)

Remember

Ensure

Abalone doesn’t come in contact with bilge water or fuel

Weed is removed from the abalone carefully

The abalone are stacked correctly in the bins, holes up, maximum 2 layers at

the correct bin weight

Specific recommendations for Tasmania

For example, bins the size of large plastic (NSW) bins should be packed to a

maximum of 40kg in the cooler months, dropping to 30kg over summer

Small plastic bins should be packed to a maximum of 30 to 35kg in the cooler

months and 25 to 30kg over summer

Specific recommendations for NSW

For example a maximum of 20 to 25 kg or 60 to 75

abalone

Crates should have one layer of abalone on edge with

holes down and separated by plastic sheets and the

second layer with abalone laid flat.

For the trays the abalone are laid flat on each tray.

Abalone are kept cool and wet (damp hessian bags on top)

Bins are flushed with cool seawater every hour

Bins are packed securely – avoid crushing fish in lower

bins

Don’t overstock storage tanks or carry fish on deck

Only separate abalone that can be safely done so (i.e. without stressing or

damaging the abalones)

When storing abalone in tanks, monitor water quality carefully, keep water

flowing freely into the tanks to ensure adequate dissolved oxygen (DO) and

keep recording temperature and DO levels frequently until levels stabilise after

transfer.


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Mother boat landing, unloading, weighing and transporting abalone to the processing facility

Remember

Ensure:

You arrive at the agreed time, preferably during the cooler part of

the day

Mother-ship is anchored well away from fresh or brackish water while holding

abalone in tanks – transit well clear of river mouth after heavy rainfall.

The abalone are kept cool, moist, covered and out of the sun (where possible)

and are handled carefully to ensure that they arrive in the processing facility in

the same condition in which they left the water.

Whenever possible, that there are enough “hands on deck” to quickly and

safely transfer all abalone from the tank to the truck in the shortest possible

time (skipper to plan & co-ordinate)

Pay particular attention to any (abalone!) feet that can be seen protruding

through the crate mesh to avoid cutting or squashing.

Follow all hygiene requirements as set out in the COP.

Day Boat landing, un-loading, weighing and transporting abalone to the processing facility

Remember

Ensure:

You arrive at the agreed time, preferably during the cooler part of

the day

The abalone are kept cool, moist, covered and out of the sun, wind and rain

(where possible) during the unloading and weighing process and complete this

process as quickly as possible without damaging or stressing the abalone


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That exchange bins provided by the truck driver are clean and free of sharp

edges

Truck drivers must ensure that exchange bins provided to divers have been

thoroughly cleaned of any organic material and chemical residues

Whenever possible, use an enclosed tray truck to pick up abalone for maximum

protection against the elements – a built in cooling system is also highly

recommended

If using an open tray truck, ensure that the bins are covered as soon as possible

with a heavy gauge canvas cover to protect abalones from the elements

Ensure that the truck tray has a rubber mat to sit the bins on to absorb road

shock – arrange the bins in a way to minimise any sliding movement during

transit

Drive according to the road conditions and avoid any rough or potholed roads

(i.e. to minimise any road “shock” for the abalones)

If subjected to a roadside inspection by Fisheries Officers, make sure that it is

conducted in a shady cool area to minimise stress to the abalones

Holding abalone at the processing facility

Remember

The Abalone Quality Assurance Code of Practice is framed to comply

with tough international quality standards: any failure to adhere to the

standards affects the reputation of not only your own business but every other

abalone related business across the country.

By the time abalone arrive at the processing facility, they are probably at their

weakest since harvest.

When loading abalone into tanks, ensure that transfer times are kept to a

minimum – i.e. ensure there are sufficient staff available to assist with this

process

Ensure the water temperature in the receiving tanks is no more than 5 to 8

degrees Celsius less than the temperature of the ocean water from which the

abalones were harvested (i.e. to minimise the “shock” and stress caused by the

rapid change in temperature)

Pack abalones below a pre-determined maximum density in each crate and

each tank - remove any sick or dying abalone immediately.

Abalone from different harvest areas MUST be kept in separate tanks or crates

as per AQIS requirements.

Regularly check and maintain tank water quality to the required standard –

parameters that must be monitored include water colour and clarity, salinity,

ammonia level, Nitrite level, Nitrate level, pH, temperature and dissolved

oxygen

Regularly check for weak or dead abalones – remove when detected and report

any unusual mortalities to DPI


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Placing greenlip abalones on

tray for freezing – South

Australia

Processing abalone for live pack-out and transport to uplift point

The safety and quality of abalone processed for export are regulated under the Export

Control (Fish & Fish Products) Orders 2005, and the AQIS (now Bio-security Australia)

administered Approved Arrangements and HACCP Guidelines.

Remember

Minimise the time between pack out and uplift.

Ensure only healthy abalone are packed correctly, with cold packs

and oxygen.

Packed boxes are handled carefully and are correctly labelled according to

relevant regulatory requirements

Communicate clearly with the freight company as to the guidelines for

transport


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Processing abalone for value-adding

Remember

Ensure that the processing facilities comply with the relevant State

and Commonwealth

Ensure that all abalone to be processed are in a wholesome and healthy

condition

Ensure that all the processing equipment is well maintained, hygienic and fit for

purpose

Ensure that staff are properly trained and that they perform their duties to a

consistently high standard


23

Activity

1. Why is it important not to damage the abalone at any stage during the harvesting or

transport?

_______________________________________________________________________

2. What two environmental parameters should be constantly measured when

transporting abalone in a live tank? (circle the correct answer)

A. Oxygen B. Nitrogen C. Carbon dioxide D. Temperature

3. If the ambient temperature is 26C, what is the maximum length of time abalone

should be held in a dinghy for?

A. 4 hours B. 2 Hours C. Not at all

4. List 3 reasons why you wouldn’t remove an abalone if it was clamped down too

tightly to be easily removed

_______________________________________________________________________

_______________________________________________________________________

_______________________________________________________________________

5. Draw a rough diagram of how abalone should be stacked in the bins

6. What is the maximum temperature difference suggested between the storage

facility and the water in which the abalone where harvested in.

_______________________________________________________________________


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STATE SPECIFIC REQUIREMENTS: WA and SA

The following series of images demonstrates the requirements of

the South Australian Abalone and Western Australian industry

regarding the harvesting and shucking of Abalone on the water.

A – Insulated containers or

eskies filled with ice slurry

prior to diving

B – Abalone harvested and brought to surface in mesh

bags

C – Abalone tipped out of mesh bag onto metal

shucking table

D – Shell, viscera and mouth removed

from abalone meat on table

(shucking)


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E – Abalone meat gently

washed in fresh seawater to

rinse off any foreign matter

F – Abalone meat placed into

plastic bag and zip-tied in

iced container

H – Containers kept

closed throughout

fishing period on vessel

Ice added to continue to bring product

temperature down gradually

J – Containers stay on vessel during

landing and transit to factory

K – Containers unloaded at factory and product

enters AQIS approved process


26

STATE SPECIFIC REQUIREMENTS: (NSW)

Bin/Crate Packing requirements

Crates used in NSW for one (of two)

processors. Box style crates should be

packed to between 20 and 25kg max.”

Tray style crates used in NSW for live

abalone or when hanging fish to keep

alive

Box style crates: Bottom layer showing abalone packed and separated by plastic sheets


27

STATE SPECIFIC REQUIREMENTS: (TAS)

MOTHERBOAT BIO-SECURITY PROTOCOLS

“Mother boat” means any vessel landing abalone on a day other than when the

abalone were taken.

No mother boats to be allowed to enter the fishery with wells in which the

water flow can not be controlled (any existing such vessels to be spatially

restricted).

Any mother boat transporting abalone greater than 10 nm is to remain outside

1 nm of the coast unless anchoring or landing.

“MBWC” means a mother boat that has fished the west coast of Tasmania on a

fishing trip.

“MBBS” means a mother boat that has fished any of the islands in Bass Strait

including King Island and in the Furneaux Group on a fishing trip.

“West coast” means from South-West Cape to Wild Wave River.

Any vessel with abalone taken around mainland Tasmania that is landing those

abalone on King Island or in the Furneaux Group must not discharge water

within 2 nm of the landing area.


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Any vessel with abalone taken around King Island, the Furneaux Group or the

northern Bass Strait islands that is landing those abalone on mainland Tasmania

must not discharge water within 2 nm of the landing area, including the mouth

of the River Tamar.

Four-day rule: any MBWC transporting abalone taken longer than four days

previously, when arriving a) at Whale Head or b) at Trefoil Island, must not

exchange any water in the D’Entrecasteaux Channel or must travel north of

Hunter Island and Three Hummock Island respectively.

Any MBWC within the four-day rule that is transporting abalone along the

north-west coast of Tasmania must travel west of Trefoil Island and may take

the Hunter Passage.

Any MBWC within the four-day rule intending to exchange water in the

D’Entrecasteaux Channel must, on rounding Whale Head, proceed directly to

point of latitude 43o 35’ south, longitude 147o 03’ 50” east, then in a generally

northerly direction equidistant from the eastern and western shores of the

D’Entrecasteaux Channel, including Actaeon Island and Sterile Island as if they

were part of that western shore.

The southern boundary of the D’Entrecasteaux Channel is taken to be an

imaginary straight line running from Whale head to Tasman Head; the northern

boundary of the D’Entrecasteaux Channel is taken to be an imaginary straight

line running from One Tree Point to Outer North Head

Handling, cleaning, disinfecting specifications, etc., to be in an industry code of

practice.

Proposal to be approached largely through an industry code of practice

approved through the Living Marine Resources Management Act 1995, with

mandation to be considered if necessary.


29

SUM UP

It is important as someone involved in the abalone supply chain that you are familiar

with the requirements as laid out in the Quality Assurance Code of Practice as the

techniques and considerations have been developed with everyone in the supply chain


30

in mind. The Quality Assurance Code sets out the voluntary measures in regard to the

way all wild-caught abalone should be treated, and demonstrates the suite of best

practice quality assurance procedures and protocols. It is recommended that you

continue to read over both the C.O.P. and the Training Guide and refer to both on a

regular basis.

ANSWERS TO ACTIVITIES

CURRENT REGULATORY ENVIRONMENT

1. Environment Protection and Biodiversity Conservation Act 1999

2. State specific

BIOLOGICAL & ENVIRONMENTAL CONSIDERATIONS

A: Greenlip abalone

B: Roes abalone

C: Brownlip Abalone

D: Blacklip abalone

2: Most fishers will be harvesting Blacklip

RECOMMENDED PRACTICES

1. Reduced quality for the customer and a potential to cut the abalone leading to

death.

2. A Oxygen and D: Temperature

3. B : 2 hours

4. 1:Undersize 2: clamped down 3: Spawning or spawns when touched


31

5:

6. The temperature should be no more than about 5-8°C less than the water from

which the abalone were harvested

FOR MORE INFORMATION

You may want to look at the following references. If you are unable to locate them

yourself, ask your trainer or coach

Information on ganglioneuritis

http://www.vada.com.au/Virus/Virus.htm

http://www.vada.com.au/Virus/Virus.htm

Documents

Quality Assurance Code of for the Australian Commercial ......HACCP Hazard Analysis and Critical Control Point. A system that identifies, evaluates and controls hazards that are significant