Should businesses selling ready to eat seafood remain covered under the current arrangements, or should these businesses be covered by the Primary Production and Processing Standard for seafood?
- Leave them under the current arrangements.
- Incorporate in primary production and processing standards.
- Should remain covered by the PP&PS by reference to Chapter 3
- Need to consider sushi and sashimi specialty shops.
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SA DHS, AIEH SA, Springs
Qld Health
Simplot
SASMPA
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To what extent should the standard regulate harvesting, handling and processing of seafood onboard fishing vessels?
- An outcomes based approach is recommended
- Vessels may not need a full Codex HACCP system where risks are low.
- Should include food safety plans / programs (FSPs) in line with the industry preferred standard
- Should address in same manner as for food processing establishments.
- The risks are low, so a standard should not apply.
- Specific risks may need mandated controls e.g. cooking prawns on boats.
- Voluntary code of practice for GHP and vessel design may be useful.
- No need to have a FSP if only producing live catch.
- Limited space on vessels may preclude on-board inspectors, so vessel skippers should obtain accredited food safety training.
- Need an awareness program to reinforce the basics of food safety on-board.
- One option is to have a receival standard with regulation / enforcement beginning at dock, to encourage compliance.
- Need to apply GHP unless processing on-board, then need a FSP.
May need to address by a code of practice, as a standard will be difficult to enforce on-board.
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Simplot, SSA
SFM, MFMAA
Qld Health
Springs, Simplot
SASC, PIRSA, SASMPA
PIRSA
PIRSA
TFIC
TFIC
TFIC
TFIC
AFFS
SA DHS
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