Document ID: chunk:federal_register_of_legislation:F2012C00775:body:0:p5
Version: federal_register_of_legislation:F2012C00775
Segment Type: other
Provision Reference: 
Character Range: 10623–13409

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 is under temperature control.

(3) A seafood business must, when receiving live seafood, take all reasonable measures to ensure that it receives seafood that has been transported in such a way that has not or will not adversely affect the safety or suitability of the seafood.

11 Seafood tracing

A seafood business must maintain sufficient written records to identify the immediate supplier and immediate recipient of seafood for the purposes of ensuring the safety of the seafood.

12 Skills and knowledge

A seafood business must ensure that seafood handlers have –

(a) skills in food safety and food hygiene;  and
(b) knowledge of food safety and food hygiene matters;

commensurate with their work and the food safety risks.

13 Health and hygiene requirements

(1) A seafood handler must exercise personal hygiene and health practices that are commensurate with the food safety risks and that do not adversely affect the safety or suitability of the seafood.

(2) A seafood handler who –

(a) has a symptom that indicates the handler may be suffering from a foodborne disease; or
(b) knows he or she is suffering from a foodborne disease; or
(c) is a carrier of a foodborne disease;

must not engage in any handling of seafood where there is a reasonable likelihood of seafood contamination as a result of the disease.

(3) A seafood business must take all reasonable measures to ensure that seafood handlers exercise personal hygiene and health practices that are commensurate with the food safety risks and that do not adversely affect the safety or suitability of the seafood.

14 Seafood premises and equipment

(1) A seafood business must ensure that seafood premises, including live seafood premises, and equipment used in the primary production of seafood are –

(a) so far as is reasonably necessary, kept clean; and
(b) designed, constructed, maintained and operated;

such that the safety or suitability of the seafood will not be adversely affected.

(2) For the purposes of subclause (1), a seafood business must comply with –

(a) Division 5 of Standard 3.2.2 and Standard 3.2.3 of this Code; or
(b) a set of requirements recognised by the Authority.

Editorial note:

Where the cleaning of equipment such as fishing nets and oyster racks would not affect the safety or suitability of the seafood, the cleaning of this equipment will not be necessary to meet the requirements in paragraph 14(1)(a).

Division 3 – Harvesting and other requirements for bivalve molluscs

15 Interpretation

In this