Microbiological and Processing Requirements
1.6.1
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Microbiological Limits for Food
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Lists the maximum permissible levels of food-borne micro-organisms that pose a risk to human health in nominated foods, or classes of foods. Includes mandatory sampling plans. Micro-organisms relevant to seafood include - Listeria monocytogenes, coagulase-positive staphylococci, Salmonella, Escherichia coli.
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2.2
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Food Product Standards – Meat, Eggs and Fish
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2.2.3
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Fish and Fish Products
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Defines the term ‘fish’ and provides a compositional standard specific to histamine in fish and fish products. Also requires provision of certain cooking instructions for raw fish that has been joined using a binding system without the application of heat.
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3
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Food Safety Standards (Australia only)
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3.1.1
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Interpretation/ Application
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Apply to the other food safety standards set out in Chapter 3 of the Code.
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3.2.2
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Food Safety Practices and General Requirements
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Sets out specific requirements for food businesses and food handlers that will ensure food does not become unsafe or unsuitable. Applies to establishments involved in processing and/or sale of seafood.
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3.2.3
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Food Premises and Equipment
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Sets out requirements for food premises and equipment that will facilitate compliance by food businesses with the food safety requirements of Standard 3.2.2. Applies to establishments involved in processing and/or sale of seafood.
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