Safe Seafood Australia - Food Standards Australia New STANDARDS AUSTRALIA NEW ZEALAND SAFE SEAFOOD AUSTRALIA III ... come within the definition of a ‘seafood business’ – that is, the seafood

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  • Safe Seafood Australia

    Australia

    PO Box 7186 Canberra BCACT 2610Australia

    Tel: +61 2 6271 2241 Fax: +61 2 6271 2278

    info@foodstandards.gov.au www.foodstandards.gov.au

    Food Standards Australia New Zealand

    A guide to the Australian Primary Production and Processing Standard for Seafood

    2nd Edition April 2006

  • Safe Seafood Australia

    Guide to Standard 4.2.1Primary Production and Processing Standardfor Seafood

    Chapter 4 of the Australia New Zealand Food Standards Code(Australia only)

    Second Edition, April 2006

    Food Standards Australia New Zealand

    Canberra

  • FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE SEAFOOD AUSTRALIAII

    GUIDE TO STANDARD 4.2.1 SECOND EDITION, APRIL 2006

    First published 2005

    Published on the Food Standards Australia New Zealand website www.foodstandards.gov.auApril 2006.

    Food Standards Australia New Zealand 2006

    ISBN 0 6423 4593 7

    This work is copyright. Apart from any use as permitted under the Copyright Act 1968, no part may bereproduced by any process without prior written permission from Food Standards Australia New Zealand.Requests and inquiries concerning reproduction and rights should be addressed to the Information Officer,Food Standards Australia New Zealand, PO Box 7168, Canberra BC, ACT 2610.

    An electronic version of this work is available on the Food Standards Australia New Zealand website atwww.foodstandards.gov.au. This electronic version may be downloaded, displayed, printed and reproducedin unaltered form only for your personal, non-commercial use or use within your organisation.

    Food Standards Australia New Zealand

    Australia:

    PO Box 7186

    Canberra BC ACT 2610

    Tel: +61 2 6271 2222 Fax: +61 2 6271 2278 Email: info@foodstandards.gov.au

    New Zealand:

    PO Box 10559

    The Terrace

    Wellington 6036

    Tel: +64 4 473 9942 Fax: +64 4 473 9855 Email: info@foodstandards.govt.nz

    We wish to acknowledge and thank the Fisheries Research and Development Corporationfor allowing us to use their images on the cover.

  • FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE SEAFOOD AUSTRALIA III

    AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 4 (AUSTRALIA ONLY)

    Status of the guide

    This guide has been developed by Food Standards Australia New Zealand (FSANZ) as

    one of its functions under section 7(1)(c) of the Australia New Zealand Food Authority

    Act 1991 and is intended to help with the interpretation of Standard 4.2.1 Primary

    Production and Processing Standard for Seafood in Chapter 4 of the Australia New

    Zealand Food Standards Code (the Code).

    There are other requirements in the Code, for example labelling requirements, that apply toseafood and these are briefly summarised in this guide.

    Standard 4.2.1 is provided in the guide. The Code is available on the FSANZ website atwww.foodstandards.gov.au.

    This guide is intended primarily for use by government agencies responsible for enforcingthe requirements in the Code relating to seafood. If there is uncertainty about what ismeant by a requirement in Standard 4.2.1, reference can be made to this guide forclarification. While this guide has been developed in consultation with enforcementagencies, it is not intended to be a prescriptive or binding document for enforcementagencies.

    The guide includes examples where they are helpful in explaining the meaning of a clause.It must be emphasised that neither the explanations nor the examples in the guide are legalrequirements on seafood businesses. The legal requirements are in the standards.

    The Code is part of state and territory legislation. Enforcement officers seeking furtherclarification of definitions or requirements in the Code should approach the relevantagency in the state or territory.

    The guide may also be useful to seafood businesses. It does not specify ways in whichseafood businesses must comply with the requirements but the explanations and examplesmay help them to comply.

    Seafood businesses seeking guidance on compliance with the standard or the Code shouldcontact their local enforcement agency for advice. A list of contacts is provided at the end ofthe guide.

    This second edition of the guide will be reviewed and amended as necessary. Readers areinvited to contact FSANZ if they have suggestions that would improve the guide or believethat additional explanation should be included. Feedback should be sent to the addresseson the facing page.

    STATUS OF GUIDE

    Food Standards Australia New Zealand disclaims liability for any loss or injury directly

    or indirectly sustained by any person as a result of relying on this guide. Food

    businesses should seek independent legal advice if they have any queries about their

    legal obligations under food standards.

  • FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE SEAFOOD AUSTRALIAIV

    GUIDE TO STANDARD 4.2.1 SECOND EDITION, APRIL 2006

  • FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE SEAFOOD AUSTRALIA V

    AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 4 (AUSTRALIA ONLY)

    CONTENTS

    Contents

    Standard 4.2.1 Primary Production and Processing Standardfor Seafood 1

    Using the guide 13

    Introduction to this guide 14

    About this guide 14

    The Australia New Zealand Food Standards Code 14

    Chapter 4 Primary Production and Processing Standards 14

    Standard 4.2.1 Primary Production and Processing Standard for Seafood 15

    Unsafe and unsuitable seafood 16

    Meaning of unsafe food 16

    Meaning of unsuitable food 17

    Clause-by-clause interpretation of Standard 4.2.1Primary Production and Processing Standard for Seafood 19

    Introduction to the standard 21

    Division 1 Preliminary 21

    1 Application 21

    2 Interpretation 26

    Division 2 Seafood safety requirements 36

    3 General seafood safety management 36

    4 Contamination and handling 40

    5 Inputs and harvesting areas 45

    6 Seafood storage 49

    7 Seafood transportation 54

    8 Seafood packaging 57

    9 Seafood for disposal 59

    10 Seafood receipt 61

    11 Seafood tracing 64

    12 Skills and knowledge 66

    13 Health and hygiene requirements 69

    14 Seafood premises and equipment 73

    Division 3 Specific requirements for bivalve molluscs 81

    15 Interpretation 81

    16 Food safety management systems for bivalve molluscs 85

    17 Co-mingling of bivalve molluscs 89

  • FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE SEAFOOD AUSTRALIAVI

    GUIDE TO STANDARD 4.2.1 SECOND EDITION, APRIL 2006

    CONTENTS

    Appendixes 91

    1 Harvesting and wet storage requirements for bivalve molluscs 93

    Schedule ASQAP Manual conditions 94

    2 Tools to help businesses with food safety management systems 99

    3 Australia New Zealand Food Standards Code requirements for seafood 101

    Chapter 1 General Food Standards 102

    Chapter 2 Food Product Standards 104

    Chapter 3 Food Safety Standards (Australia only) 104

    Chapter 4 Primary Production Standards (Australia only) 105

    Glossary of definitions 107

    Contacts for advice and information 111

    Bibliography and sources of information 113

    Useful websites 116

    Index 117

  • AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 4 (AUSTRALIA ONLY)

    Standard 4.2.1

    Primary Production and Processing Standard

    for Seafood

  • GUIDE TO STANDARD 4.2.1 SECOND EDITION, APRIL 2006

  • FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE SEAFOOD AUSTRALIA 3

    AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 4 (AUSTRALIA ONLY)

    STANDARD 4.2.1

    Sta

    nd

    ard

    4.2

    .1

    Standard 4.2.1

    Primary Production and Processing Standardfor Seafood

    (Australia only)To commence on 26 May 2006

    Purpose and commentary

    This Standard sets out food safety and suitability requirements for seafood generally frompre-harvesting production of the seafood up to, but not including manufacturing operations.Chapter 3 of this Code applies to seafood manufacturing and retail sale activities.

    Under this Standard, a seafood business must identify potential seafood safety hazards andimplement controls that are commensurate with the risk.

    Additionally, this Standard requires primary producers and processors of certain bivalvemolluscs to implement a food safety management system. This particular requirement alsoextends to manufacturing activities relating to bivalve molluscs.

    For primary producers and processors of bivalve molluscs, the food safety managementsystem incorporates conditions on the areas from which the product may be harvested orharvested for depuration or relaying, along with conditions on the water used for wet storage.

    Table of Provisions

    Division 1 Preliminary

    1 Application

    2 Interpretation

    Division 2 General seafood safety requirements

    3 General seafood safety management

    4 Contamination and handling

    5 Inputs and harvesting areas

    6 Seafood storage

    7 Seafood transportation

    8 Seafood packaging

    9 Seafood for disposal

    10 Seafood receipt

  • FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE SEAFOOD AUSTRALIASTANDARD 4.2.14

    GUIDE TO STANDARD 4.2.1 SECOND EDITION, APRIL 2006

    11 Seafood tracing

    12 Skills and knowledge

    13 Health and hygiene requirements

    14 Seafood premises and equipment

    Division 3 Harvesting and other requirements for bivalve molluscs

    15 Interpretation

    16 Food safety management systems for bivalve molluscs

    17 Co-mingling of bivalve molluscs

    Clauses

    Division 1 Preliminary

    1 Application

    (1)

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