Document ID: chunk:federal_register_of_legislation:F2012C00775:body:0:p4
Version: federal_register_of_legislation:F2012C00775
Segment Type: other
Provision Reference: 
Character Range: 8204–10883

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.

Editorial note:

For clauses 6 and 7 –

The term 'temperature control' is defined in clause 2 of this Standard.

8 Seafood packaging

A seafood business must, when packaging seafood –

(a) only use packaging material that is fit for its intended use; and
(b) only use packaging material that is not likely to cause contamination of the seafood; and
(c) take all reasonable measures to ensure that the seafood does not become contaminated.

9 Seafood for disposal

(1) A seafood business must ensure that seafood for disposal is held and kept separate until it is –

(a) destroyed or otherwise used or disposed of so that it cannot be used for human consumption; or
(b) returned to its supplier; or
(c) processed in a way that ensures its safety or suitability; or
(d) ascertained to be safe and suitable for sale.

(2) A seafood business must clearly identify any seafood that is held and kept separate in accordance with subclause (1) as returned seafood, recalled seafood, or seafood that is or may not be safe and suitable.

Editorial note:

'Seafood for disposal' has the same meaning as 'food for disposal' as defined in Standard 3.2.2, clause 11 – that is – the seafood is subject to a recall, or has been returned, or is not safe or suitable, or is reasonably suspected of not being safe or suitable.

10 Seafood receipt

(1) A seafood business must take all reasonable measures to ensure it only accepts seafood that is protected from the likelihood of contamination.

(2) A seafood business must, when receiving seafood, other than live seafood, take all reasonable measures to ensure it only accepts seafood that