2004 NEW ZEALAND GAZETTE, No. 83 26 MAY 2005

Food Act, kept or used for the primary production of seafood (exclusively or otherwise), regardless of whether the premises are owned by the proprietor, including premises used principally as a private dwelling.

temperature control means maintaining seafood at a temperature of –

(a) 5°C, or below if this is necessary to minimise the growth of infectious or toxigenic micro-organisms in the food so that the microbiological safety of the food will not be adversely affected for the time the food is at that temperature; or

(b) another temperature – if the food business demonstrates that maintenance of the food at this temperature for the period of time for which it will be so maintained, will not adversely affect the microbiological safety of the food.

Division 2 – Seafood safety requirements

3 General seafood safety management

A seafood business must systematically examine all of its primary production and processing operations to identify potential seafood safety hazards and implement controls that are commensurate with the food safety risk.

Editorial note:
The ‘controls’ referred to in this clause should include –

a. Measures to control hazards from air, soil, water, bait and feedstuffs, fertilizers (including natural fertilizers), pesticides, veterinary drugs and any other agent used in primary production of seafood; and

b. Controls to protect food sources from faecal and other contamination.

4 Contamination and handling

(1) A seafood business must take all necessary steps to prevent the likelihood of seafood being or becoming contaminated.

(2) A seafood business must take all reasonable measures to ensure that seafood handlers handle seafood or surfaces likely to come into contact with seafood in a way that is not likely to compromise the safety or suitability of seafood.

5 Inputs and harvesting areas

(1) A seafood business must take all reasonable measures to ensure inputs do not adversely affect the safety 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.