Dar seafood ppp standard

Division 2 – General seafood safety requirements

Subdivision 1 – Primary production controls
3 General seafood safety management

• 
  Tailored Risk Management Programmes are required (APA S13) except where negligible risk exists or risks are specifically managed through a RCS.
  

4 Requirement to prevent contamination

• 
  Covered by RMP requirements S17 APA.
  
• 
  FVRCS Regulation 12, 13,
  
• 
  HC Specs Clauses 62(1) and 102
  

5 Inputs and harvesting areas

• 
  Covered by RMP requirements S17 APA.
  
• 
  APR Regulations 5,6,9-13.
  
• 
  HC Spec 62
  
• 
  FVRCS Regulation 12, 13,
  
• 
  IAIS005.1, EFPR reg. 5
  

6 Seafood storage

• 
  Covered by RMP requirements S17 APA.
  
• 
  APR Regulation 9.
  
• 
  HC Specs 62, 102-104
  
• 
  General NZ temperature requirements comparable.
  
• 
  Chilled whole fish -1oC to +1oC
  
• 
  Chilled Fish Product -1oC to +4oC
  
• 
  Frozen fish or fish product (including shellfish) -18oC
  
• 
  Brine Frozen fish -15oC
  
• 
  Includes additional requirement to validate chilling/freezing processes to thermal centre.