Dar seafood ppp standard

Lobsters

Lobster fisheries are found in most Australian states (New South Wales, Western Australia, Victoria, South Australia, Tasmania and Queensland), with fisheries for ornate rock lobsters also found in the Torres Strait. The produce is caught mainly using baited pots, though diving and hand spears are also used in some places. A few types of lobster, including Shovel Nosed and Bay Lobsters, are caught mainly as by-product of other fishing operations, such as demersal trawling or dredge netting.

Australian lobsters are both exported and sold on the domestic market. Most of the product is sold or exported live or as raw chilled/frozen tails.
Lobsters inhabit similar marine environments to prawns, and are potentially exposed to the same environmental hazards, both chemical and microbial. Raw and frozen product are also subject to similar processing and similar potential hazards. Endogenous bacteria that are human pathogens (for example, Vibrios and A. hydrophila) and environmental contaminants (arsenic and mercury) are potential hazards. Post-harvest handling, processing, transport and storage potentially introduce and allow outgrowth of human enteric pathogens (E. coli, S. aureus, Campylobacter, Shigella, Yersinia and Salmonella spp., and noroviruses and hepatitis A virus) and L. monocytogenes. However, as lobster is generally sold either as live or raw frozen product, and is generally cooked thoroughly just before eating, concerns regarding microbiological contamination of cooked product prior to consumption are less relevant than for cooked prawns.

Crabs

Fisheries for two commercial crab species in Australia (Spanner and Blue Swimmer Crabs) are found in Queensland, New South Wales and Western Australia. These are caught in both estuarine and marine waters, using baited tangle nets, or in traps, hoop nets or drag nets. When moving as large aggregations, Spanner crabs are also occasionally caught as a by-product of dermesal otter trawling operations. Cadmium has been identified as a food safety hazard associated particularly with spanner crabs (Ranina ranina). Blue Swimmer Crabs can also be caught as a by-product of prawn trawling or of the rock lobster and finfish fisheries.

Wild-caught crabs are generally sold whole, though some are also sold cooked or as crab meat, on either local, interstate or export markets.
In addition to these wild-caught species, production of mud crabs through aquaculture is a developing industry in Australia, as well as south-east Asia. Produce from this new industry is typically snap frozen, though a live crab market is also developing. Product is sold on domestic markets, both locally and interstate, or is exported for sale.
Crabs inhabit similar estuarine and marine environments to prawns, and are potentially exposed to the same environmental hazards, both chemical and microbial. Raw and frozen product are also subject to similar processing and similar potential hazards. Endogenous bacteria that are human pathogens (for example, Vibrios and A. hydrophila) and environmental contaminants (arsenic and mercury) are potential hazards. Post-harvest handling, processing, transport and storage potentially introduce and allow outgrowth of human enteric pathogens (E. coli, Campylobacter, Shigella, Yersinia and Salmonella spp., and noroviruses and hepatitis A virus) and L. monocytogenes. However, as crab is generally sold either as live or raw frozen product, and is generally cooked thoroughly just before eating, concerns regarding microbiological contamination of cooked product prior to consumption are less relevant than for cooked prawns.