Australia New Zealand Food Standards Code - Standard 4.2.1 - Primary Production and Processing Standard for Seafood (Australia Only)
Division 2General seafood safety requirements
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Division 2 – General seafood safety requirements
3 General seafood safety management
A seafood business must systematically examine all of its primary production and processing operations to identify potential seafood safety hazards and implement controls that are commensurate with the food safety risk.
Note: Editorial note:
Note: Examples of ‘controls’ referred to in this clause could include –
Note: (a) measures to control hazards from air, soil, water, bait and feedstuffs, fertilisers (including natural fertilisers), pesticides, veterinary drugs and any other agent used in primary production of seafood; and
Note: (b) controls to protect food sources from faecal and other contamination.
4 Contamination and handling
(1) A seafood business must take all necessary steps to prevent the likelihood of seafood being or becoming contaminated.
(2) A seafood business must take all reasonable measures to ensure that seafood handlers handle seafood or surfaces likely to come into contact with seafood in a way that is not likely to compromise the safety or suitability of seafood.
5 Inputs and harvesting areas
(1) A seafood business must take all reasonable measures to ensure inputs do not adversely affect the safety or suitability of the seafood.
(2) A seafood business must not harvest seafood in an area if it is known, or ought reasonably be known at the time, that the seafood, if harvested in the area, may not be safe or suitable when sold for human consumption.
6 Seafood storage
(1) A seafood business must, when storing seafood, other than live seafood, store the seafood under temperature control and have a means of monitoring the temperature of the seafood.
(2) A seafood business must, when storing live seafood, store the seafood in such a way that the conditions under which it is stored will not adversely affect the safety or suitability of the seafood.
7 Seafood transportation
(1) A seafood business must, when transporting seafood, other than live seafood, transport the seafood under temperature control and have a means of monitoring the temperature of the seafood.
(2) A seafood business must when transporting live seafood, transport the seafood under conditions that will not adversely affect the safety or suitability of the seafood.
Note: Editorial note:
Note: For clauses 6 and 7 –