3.1.2 State and Territory regulations for the primary production of seafood
Different regulatory arrangements for seafood are in place in each of the States and Territories. These schemes are outlined in the sections below. (See also Table 1.)
Table 1: Seafood activities covered by food safety standards (Chapter 3) and State primary production food safety schemes
State/Territory
|
Seafood industry activities covered by
|
State/Territory Primary Production food safety schemes
|
Food Safety Standards (Chapter 3) under the Code and State/Territory Food Acts
|
New South Wales
| -
Capture/harvest to wholesale*
-
Bivalve molluscs
|
Manufacturing, retail and food service
|
Queensland**
| |
Manufacturing, retail, food service
|
Victoria ***
| -
Capture/harvest, processing, wholesale, transport and retail fresh fish outlets
-
Bivalve molluscs
|
Retailers selling cooked seafood
|
South Australia
| |
Gutting or filleting off-vessel or off-farm, bivalve molluscs from storage onwards (cleaning, grading, packing, shucking), wholesale, manufacture, retail, foodservice
|
Western Australia
| |
From land based seafood-processing facilities to retail sale. Shellfish - handled after harvest
|
Tasmania
| |
Shellfish - bagging, holding tanks, shucking. Finfish - filleting, thermal packaging, smoking and other manufacturing, retail sale and foodservice
|
Northern Territory
|
-
|
Wholesale, manufacture, retail, food service
|
Australian Capital Territory
|
-
|
Wholesale, manufacture, retail, food service
|
* State-based scheme under NSW Food Production (Seafood Safety Scheme) Regulation 2001.
** Initial/preparatory work on a Queensland Seafood Safety Scheme, which covers capture/harvest, gutting and filleting, shucking, boiling, freezing and wholesaling fresh fish. Note this scheme is not yet in place (pending outcome of the development of a national seafood standard)
*** Victorian scheme under the Seafood Safety Act.
Dostları ilə paylaş: |