Options available to manage food safety risks Submissions canvassed options for appropriate food safety management systems. Implementation of HACCP-based systems and food safety plans for areas where the public health risk was judged to be highest received broad support, although questions regarding industry and government support and resourcing were raised. Industry were concerned about the criteria to be used for determining the extent to which HACCP-based food safety programs would be required of businesses. Voluntary codes of practice and non-regulatory guidelines were mentioned as being suitable where risks were low.
The proposed strategy for management of public health risks in the draft Seafood PPP Standard is based on a requirement for Good Hygienic Practice for all seafood businesses, supported by guidelines and industry codes of practice, and the implementation of HACCP-based systems (food safety plans) for areas where the public health risk is judged to be highest.
