2002

NEW ZEALAND GAZETTE, No. 83

26 MAY 2005

[20.6] omitting the column heading from Column 1 of Schedule 1, substituting –
Vitamins, Minerals and Electrolytes

[21] Chapter 3 is varied by omitting, wherever occurring (except in Editorial notes), colons, substituting dashes.

[22] Standard 3.1.1 is varied by inserting in clause 1 –
Vehicles used to transport food includes shopping trolleys.

[23] Standard 3.2.1 –
[23.1] omitting subclause 2(1), substituting –
(1) This Standard applies to food businesses in Australia in accordance with Standard 3.1.1 and subclause (2).

[23.2] omitting subclause 2(2), substituting –
(2) Unless expressly provided elsewhere in this Code, this Standard applies to all food and primary food production
businesses that are determined by the appropriate enforcement agency under the Act to be within a priority classification of
food business from the commencement date for that priority classification of food business.

[24] Standard 3.2.2 is varied by –
[24.1] omitting subclause 19(2), substituting –
(2) A food business must maintain all fixtures, fittings and equipment, having regard to its use, and those parts of vehicles
that are used to transport food, and other items provided by the business to purchasers to transport food, to a standard of
cleanliness where there is no accumulation of –
(a) food waste;
(b) dirt;
(c) grease; or
(d) other visible matter.

[24.2] omitting subclause 21(1), substituting –
(1) A food business must maintain all fixtures, fittings and equipment, having regard to its use, and those parts of vehicles
that are used to transport food, and other items provided by the business to purchasers to transport food, in a good state of
repair and working order having regard to their use.

[25] The Australia New Zealand Food Standards Code is varied by inserting after Standard 3.3.1 –

STANDARD 4.2.1

PRIMARY PRODUCTION AND PROCESSING STANDARD FOR SEAFOOD

(AUSTRALIA ONLY)

Purpose and commentary

This Standard sets out food safety and suitability requirements for seafood generally from pre-harvesting production of the
seafood up to, but not including manufacturing operations. Chapter 3 of this Code applies to seafood manufacturing and retail
sale activities.

Under this Standard, a seafood business must identify potential seafood safety hazards and implement controls that are
commensurate with the risk.

Additionally, this Standard requires primary producers and processors of certain bivalve molluscs to implement a food safety
management system. This particular requirement also extends to manufacturing activities relating to bivalve molluscs.

For primary producers and processors of bivalve molluscs, the food safety management system incorporates conditions on the
areas from which the product may be harvested or harvested for depuration or relaying, along with conditions on the water
used for wet storage.

Table of Provisions

Division 1 – Preliminary
1 Application
2 Interpretation

Division 2 – General seafood safety requirements
3 General seafood safety management
4 Contamination and handling
5 Inputs and harvesting areas
6 Seafood storage
7 Seafood transportation
8 Seafood packaging
9 Seafood for disposal
10 Seafood receipt
11 Seafood tracing
12 Skills and knowledge
13 Health and hygiene requirements
14 Seafood premises and equipment

Division 3 – Harvesting and other requirements for bivalve molluscs
15 Interpretation
16 Food safety management systems for bivalve molluscs
17 Co-mingling of bivalve molluscs