Schedule of Changes for the Food Safety System for the Tasmanian Scallop Fishery (Live Product) (Template) V2.0 June 2016 Changes to V1.0 May 2008 Page No.(V.1.0 May 2008 Section No.(V1.0 May 2008 As per V.1.0 (May 2008) As per V.2.0 (June 2016) 1 Front Cover Tasmanian Scallop Fishermen’s Association Replace with – Scallop Fishermen’s Association of Tasmania 1 Front Cover With from DPIW, UTAS and DHHS Replace with – With input from DPIPWE and UTAS 1 Front Cover Developed for the Tasmanian Scallop Fishermen’s Association Replace with – Developed for the Scallop Fishermen’s Association of Tasmania 1 Front Cover Government Logo (Explore the Possibilities) Replace with – Government logo (Tasmanian Government) 3 2 Last paragraph – Scallops are only taken from areas approved by the Tasmanian Shellfish Quality Assurance Program Replace with - Scallops are only taken from areas approved by the DPIPWE (Water and Marine Resources Division) 6 5 Note at bottom of page – Note: the shaded area above is normally NOT the responsibility of the fisherman UNLESS he or she is also the transporter Remove 8 6 First dot point , last sentence – All water used must be from an approved source Replace with - All water used must be sourced from areas not affected by land based pollution 8 6 Second dot point – If scallops are not chilled or watered they must be protected from the wind, rain, or direct sunlight. Replace with - If scallops are not chilled, or watered they must be protected from the wind, rain, direct sunlight and prevented from drying out. 8 6 First box – Last sentence – If air temperature >160C scallops must be temperature controlled. Remove sentence 8 6 Second box Remove 8 6 Fourth Box Remove 9 7 Personal Hygiene – whole section Replace with - A Deckhand must when handling fish::
sneezing, using a handkerchief or disposable tissue, eating, drinking or using tobacco or similar substances. 10 7 Staff Training – Dot point 2 – Skipper to explain the food safety system to new staff Replace with – 2. Skipper to ensure that all staff have adequate skill and knowledge in food safety and food hygiene matters that are commensurate with the activities that they undertake 18 Hazard Analysis Table Step – Harvest – Hazard - Biotoxin Contamination – Comments – A charted area needs preclearance by TSQAP/DPIW before season starts with updates during the season based on ongoing end product testing. Replace with - A charted area needs preclearance by DPIPWE (TSQAP, Marine Resources and Primary Produce Safety) before season starts with updates during season based on ongoing end product testing 20 Hazard Analysis Table Step – Labelling – Q 1 - Y Replace with - N 20 Hazard Analysis Table Step – Labelling – Q 2- Y Delete 20 Hazard Analysis Table Step – Labelling – Q 3- Y Delete 20 Hazard Analysis Table Step – Labelling – CCP?- CCP Replace with CP 20 Hazard Analysis Table Step – Labelling – Comments Insert - Not considered to be a hazard. Inadequate labelling or incorrect labelling would result in reduced traceability 21 Hazard Analysis Table Step – Unloading to Preferred Processor – Comments – (But this is only a CP under storage subject to validation work in 2008 (See page 18)) Delete comment 22 HACCP Table Step - 1. Harvest – Potential Hazards – Biological – Contaminated stock by biotoxins – Control/Preventative Measures – Ensure water is in “open status” by contacting TSQAP/DPIW. Replace with - Ensure harvest areas are in accordance with the SFAT Food Safety Management Plan 22 HACCP Table Step - 1. Harvest – Potential Hazards – Biological – Replace with - What: