| Cold smoked seafood
Believes that the mandatory requirements of a food safety program should be necessary for anyone producing hot or cold smoked seafood. This form of processing is ‘technologically’ advance and relies on compliance with a number of vital aspects of technology to achieve food safety. Notes that this is complicated further since smoked product is not usually cooked or heated again before consumption. Believes that there must be mandatory cooking instructions to accompany cold smoked seafood.
Voluntary adoption
Suggests that based on the risk assessment presented, other businesses could be encouraged to adopt these measures as a voluntary standard. This could include the acceptance of the industry supported Australian Seafood Standard.
Believes such action would allow businesses to willingly accept a level of food safety management even where product risks are not currently high risk. Provides example of a number of aquaculture businesses have agreed to voluntarily implement Codes of Practice, monitor and control inputs and to report on contaminant residues to Safe Food Qld. Reports used to build an informed database and businesses provide d with Certificates of Endorsement by SafeFood Qld.
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