Seafood Safety Act 2003

A food safety program for a seafood business must—

systematically identify the potential hazards that may be reasonably expected to occur in each food handling operation that is to be, or that is being, conducted in the seafood business;

identify where, in a food handling operation, each hazard identified can be controlled and the means of control;

provide for the systematic monitoring of those controls;

provide for appropriate corrective action when an identified hazard is found not to be under control;

provide for the regular review of the food safety program by the licensee of the seafood business;

provide for appropriate records to be made and kept by the licensee of the seafood business demonstrating action taken in relation to, or in compliance with, the food safety program;

set out strategies to ensure that the requirements of this Act and the regulations and seafood safety standards under this Act are complied with;

set out strategies for implementing any applicable Code of Practice under this Act;

set out strategies and actions for monitoring compliance with the food safety program;

describe training of personnel in handling of seafood to ensure compliance with the food safety program;

contain any requirement notified in writing by the Authority to the applicant for, or the holder of, a seafood safety licence;

contain any other requirement agreed between the Authority and the applicant for, or the holder of, a seafood safety licence.

If food other than seafood is handled in the course of conducting the seafood business, the food safety program must—

in the case of meat, include strategies—

to ensure that the standards required under the Meat Industry Act 1993 are maintained in respect of the meat; and

for implementing any applicable Code of Practice made under the Meat Industry Act 1993;

in the case of regulated food, provide for the matters set out in sections 39(1)(a), 39(1)(b) and 39(1)(c) of the Dairy and Food Innovation Act 2000;

in the case of any other food, do all of the things listed in section 19D of the Food Act 1984.

For the purposes of subsection (2)—

For the purposes of subsection (2)(c)—

The food safety program must comply with any requirements prescribed for food safety programs.