| 12 Skills and knowledge
Believes the wording is in conflict with clause 3 of Standard 3.2.2 as it does not apply to persons supervising food handling operations.
- recommends the wording be the same in both Standards to avoid confusion along the food chain.
13 Health and hygiene requirements
Questions who determines which hygiene and health practices are commensurate with the food safety risks, especially if the supervisors are not required to have skills and knowledge of food hygiene or food safety matters. In addition, no guidance is provided about what the term “health practices” means.
The editorial notes reference Division 4 of 3.2.2 for processing, but any contamination will already be in the seafood by the time the food reaches the processor, unless clear guidance is provided to the primary producers.
- recommends that the following requirements be included in the seafood standard:
Standard 3.2.2 clause 14
Standard 3.2.2 clause 15(1) a-g
Standard 3.2.2 clause 15(2)
Standard 3.2.2 clause 15 (3)
Believes this will provide seafood businesses with the necessary guidance to supervise seafood handlers and protect food from contamination.
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