Food safety practices applied to primary production end of seafood sector (similar to current hygiene requirements for the manufacturing, retail and food service sectors but tailored to seafood industry)
P
Specific Provisions:
Standard 3.2.1 (Food Safety Programs) or equivalent applied to higher risk activities of the seafood industry
P
P
The proposed options are considered further in the next section of the report where an impact (benefits versus cost) analysis of the various options is undertaken.