Dar seafood ppp standard

3.1.2 State and Territory regulations for the primary production of seafood

Different regulatory arrangements for seafood are in place in each of the States and Territories. These schemes are outlined in the sections below. (See also Table 1.)

Table 1: Seafood activities covered by food safety standards (Chapter 3) and State primary production food safety schemes

State/Territory	Seafood industry activities covered by
	State/Territory Primary Production food safety schemes	Food Safety Standards (Chapter 3) under the Code and State/Territory Food Acts
New South Wales	Capture/harvest to wholesale* Bivalve molluscs	Manufacturing, retail and food service
Queensland**	Bivalve molluscs	Manufacturing, retail, food service
Victoria ***	Capture/harvest, processing, wholesale, transport and retail fresh fish outlets Bivalve molluscs	Retailers selling cooked seafood
South Australia	Bivalve molluscs	Gutting or filleting off-vessel or off-farm, bivalve molluscs from storage onwards (cleaning, grading, packing, shucking), wholesale, manufacture, retail, foodservice
Western Australia	Bivalve molluscs	From land based seafood-processing facilities to retail sale. Shellfish - handled after harvest
Tasmania	Bivalve molluscs	Shellfish - bagging, holding tanks, shucking. Finfish - filleting, thermal packaging, smoking and other manufacturing, retail sale and foodservice
Northern Territory	-	Wholesale, manufacture, retail, food service
Australian Capital Territory	-	Wholesale, manufacture, retail, food service

* State-based scheme under NSW Food Production (Seafood Safety Scheme) Regulation 2001.

** Initial/preparatory work on a Queensland Seafood Safety Scheme, which covers capture/harvest, gutting and filleting, shucking, boiling, freezing and wholesaling fresh fish. Note this scheme is not yet in place (pending outcome of the development of a national seafood standard)

*** Victorian scheme under the Seafood Safety Act.