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The safety of Australian seafood is controlled under a variety of schemes from primary production through processing, manufacture, wholesale, retail and food service. Regulatory and non-regulatory approaches are taken and these are outlined below.
3.1.1 Australia New Zealand Food Standards Code - adopted nationally under State/Territory legislation
Domestic seafood production and imported seafood sold in Australia are subject to the requirements of the Code, as adopted under State and Territory legislation. State and Territory governments enforce compliance with the Code under their Food Acts.
Management of the public health and safety risks and consumer information needs associated with wholesale trade, processing, manufacture, retail and foodservice of seafood products are covered by existing standards.
Chapter 1 of the Code specifies permissions for the use of food additives, processing aids and pesticides and also sets maximum limits for chemical and microbiological contaminants in seafood. There are also requirements for the labelling of seafood. Chapter 2 of the Code contains specific requirements for fish and fish products.
Chapter 3 of the Code contains provisions for the hygienic processing and handling of food, and voluntary provisions covering the application of Food Safety Programs to the processing and retail part of the food chain. The Food Safety Standards in Chapter 3 do not currently apply to the primary production of seafood, except where there is direct sale to the public or the primary producer substantially processes the seafood.
It should be noted that the point in the processing part of the food chain at which the Food Safety Standards apply is not the same in all jurisdictions. Generally, the Standards do not apply on board vessels for activities such as gutting and filleting.
Attachment 7 provides a summary of these national standards impacting on seafood.
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