TABLE OF CONTENTS
EXECUTIVE SUMMARY 6
1. Introduction 10
2. Background 12
3. Current management strategies to address seafood safety 14
4. Regulatory problem 24
5. Objective 37
6. Regulatory options 38
7. Impact analysis for seafood 41
8.Consultation on the Draft Assessment Report 52
9. Conclusions 54
10. Recommendation 56
11. Implementation, monitoring and review 57
ATTACHMENTS 58
Attachment 1 59
Draft variations to the Australia New Zealand Food Standards Code 59
Attachment 2 70
The Policy and Regulatory Framework for the Development of Food Standards 70
Attachment 3 76
The Seafood Sector 76
Attachment 4A 80
Consultation on Initial Assessment Report 80
Attachment 4B 88
Consultation on Draft Assessment Report 88
Attachment 5A 106
Summary of Submissions at Initial Assessment 106
Attachment 5B 125
Summary of Submissions at Draft Assessment 125
Attachment 6A 169
Summary of Submissions by Issue at Initial Assessment 169
Attachment 6B 178
Summary of Submissions by Issue at Draft Assessment 178
Attachment 7 194
Australia New Zealand Food Standards Code requirements for seafood 194
Attachment 8 196
Available Codes of Practice for the Safe Production of Seafood 196
Attachment 9 198
The Imported Food Inspection Scheme and Seafood Testing 198
Attachment 10 201
A Risk Ranking of Seafood in Australia (February 2005) 201
Summary 203
1. Scope and purpose 208
2. Introduction 208
3. Risk rankings 224
4. Discussion of relative risk rankings 249
5. Uncertainty and variability 258
6. Conclusions 259
References 260
Appendix 1 265
Hazards along the seafood production and processing supply chain 265
References in Appendix 1 285
Appendix 2 287
Epidemiological data 287
Appendix 3 290
Seafood consumption in Australia by gender and age 290
Appendix 4 295
Hazard identification/hazard characterisation 295
Appendix 5 354
Pearl oyster meat and offshore scallops 354
Dostları ilə paylaş: |
