Country of Origin
The question of Country of Origin arrangements was raised at a jurisdiction consultation session. It was queried if the transitional arrangements will prevail or whether FSANZ would go back to review.
Advice on the status of this matter was provided directly to the jurisdiction in question.
Industry guidelines
It was suggested in a jurisdiction consultation that there is a need for industry guides (scallops and calamari in particular) to guide individuals on good industry practice.
Existing industry guidelines address this issue. A list of available industry codes of practice is available at Attachment 8 of this document.
Ready to eat Seafood guidelines
One submission raised the issue of bacteriological pathogens that are currently absent from the Code (eg. V. parahaemolyticus, V. vulnificans, Yersinia enterocolitica, Clostridium). The submitter indicated that these pathogens need to be addressed in the ready-to-eat food guidelines.
Vibrio parahaemolyticus is referenced for seafood in the User Guide to Standard 4.6.1 – Microbiological Limits for Food with additional guideline criteria. The guide is intended to provide information to help retailers, caterers, manufacturers and food officers to interpret and apply Standard 1.6.1 – Microbiological Limits for Food. Standard 1.6.1 specifies the microbiological standards for nominated foods or classes of foods. Mandatory microbiological standards have been set where risk assessment has shown that the risk of food-borne illness associated with the consumption of certain foods is relatively high and that a standard could contribute to the management of the risks identified.
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