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The NSW seafood industry is regulated under the NSW Food Production (Seafood Safety Scheme) Regulation 2001. The original requirement for HACCP-based food safety programs9 for all seafood businesses has subsequently been modified to match the rigor and complexity of the food safety systems, and the degree to which they are to be audited, with the level of risk to public health and safety.
For example, a food safety plan for a low risk business will not fully implement all HACCP principles and will only need to cover activities that impact on hygiene, sanitation and any necessary temperature controls. Roll-out of the system is being staggered, with the catch/harvest sector (excluding shellfish aquaculture), deemed to be mostly low-medium risk, being the first sector considered.
The NSW Food Production Regulation 2001 also incorporates a shellfish quality assurance program. Principles of the Australian Shellfish Quality Assurance Program (ASQAP) have been incorporated into the mandatory Shellfish Program to ensure safety in the consumption of bivalve molluscs.
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