Dar seafood ppp standard

TABLE OF CONTENTS

EXECUTIVE SUMMARY 6

1. Introduction 10

2. Background 12

3. Current management strategies to address seafood safety 14

4. Regulatory problem 24

5. Objective 37

6. Regulatory options 38

7. Impact analysis for seafood 41

8.Consultation on the Draft Assessment Report 52

9. Conclusions 54

10. Recommendation 56

11. Implementation, monitoring and review 57

ATTACHMENTS 58

Attachment 1 59

Draft variations to the Australia New Zealand Food Standards Code 59

Attachment 2 70

The Policy and Regulatory Framework for the Development of Food Standards 70

Attachment 3 76

The Seafood Sector 76

Attachment 4A 80

Consultation on Initial Assessment Report 80

Attachment 4B 88

Consultation on Draft Assessment Report 88

Attachment 5A 106

Summary of Submissions at Initial Assessment 106

Attachment 5B 125

Summary of Submissions at Draft Assessment 125

Attachment 6A 169

Summary of Submissions by Issue at Initial Assessment 169

Attachment 6B 178

Summary of Submissions by Issue at Draft Assessment 178

Attachment 7 194

Australia New Zealand Food Standards Code requirements for seafood 194

Attachment 8 196

Available Codes of Practice for the Safe Production of Seafood 196

Attachment 9 198

The Imported Food Inspection Scheme and Seafood Testing 198

Attachment 10 201

A Risk Ranking of Seafood in Australia (February 2005) 201

Summary 203

1. Scope and purpose 208

2. Introduction 208

3. Risk rankings 224

4. Discussion of relative risk rankings 249

5. Uncertainty and variability 258

6. Conclusions 259

References 260

Appendix 1 265

Hazards along the seafood production and processing supply chain 265

References in Appendix 1 285

Appendix 2 287

Epidemiological data 287

Appendix 3 290

Seafood consumption in Australia by gender and age 290

Appendix 4 295

Hazard identification/hazard characterisation 295

Appendix 5 354

Pearl oyster meat and offshore scallops 354