Primary Production and Processing Standard for Seafood
What is a Primary Production and Processing Standard?
In August 2002, and as part of continuing improvement to food safety, the Australia and New Zealand Food Regulation Ministerial Council decided to adopt a whole-of-chain approach to food safety in Australia. This decision was taken to ensure that consumers continue to have the highest confidence in the safety of the food they consume. FSANZ was given a new responsibility for developing food safety standards in the primary production and processing part of the food chain – Primary Production and Processing (PPP) Standards - for inclusion in the Australia New Zealand Food Standards Code. PPP standards are mandatory national regulations, enforced by all States and Territories.
Why was seafood selected for the first PPP standard?
The seafood PPP standard is the first of a number of standards to be developed for the primary sector, including standards for poultry meat and dairy. Seafood was selected as the first PPP standard for a number of reasons. No national regulatory standard existed and the peak seafood industry body was in the advanced stages of developing its own industry-preferred voluntary standard for the hygienic production of seafood. Through this process, the seafood industry offered and provided timely support to the development of a nationally enforceable PPP standard. In addition, some States were beginning to develop separate regulations for their own needs, potentially leading to duplication and fragmentation of effort.
How will the new regulations benefit consumers?
Australia has one of the safest food supplies in the world, and wants to continue this record by taking an approach that will meet new challenges to food safety. This new approach recognises that food safety needs to be considered at all stages, from the production of food to its sale. The new draft standard proposes nationally consistent provisions that will ensure that food safety is addressed at the primary end of the food chain. This approach will benefit consumers by continuing to provide them with the safest seafood.
Is seafood a healthy part of the diet?
Seafood is an essential part of a healthy diet. Fish is an excellent source of protein, it is low in saturated fats and high in the ‘good’ unsaturated fats and omega-3 oils and is an excellent source of iodine. However, as with most foods, there may be some food safety risks associated with the consumption of seafood. For example, FSANZ advises vulnerable people (such as pregnant women) to limit their consumption of a few specified fish species each week because these fish may contain mercury at levels that could be harmful to them if consumed in large amounts (FSANZ Fact Sheet: Mercury in Fish). But, as long as sensible precautions such as this are observed, seafood is a safe and nutritious part of a balanced diet.
What are the benefits of having national regulation?
National mandatory standards ensure that all operators consider food safety as an essential part of the production of food, including primary production. National regulation means that businesses operating in several States and Territories need to conform to the same requirements in each jurisdiction, thereby reducing effort, cost and confusion. This creates a level playing field, with food safety arrangements developed for one jurisdiction being able to be used in another. Common audit arrangements can be put in place across the country.
For those working in the food industry, national standards mean that food hygiene skills and experience will become portable.
How does FSANZ develop a PPP standard?
The FSANZ process for the development of a standard involves a consultative and transparent process involving the industry, consumers and State and Territory regulators. It starts with an initial assessment seeking information on the proposal to develop a standard. On receipt of submissions from the public on the initial assessment, FSANZ undertakes a scientific evaluation, which informs the development of several options for the safe management of food production at the primary end of the food chain. A Draft Assessment Report is developed in which options for a draft legal standard are presented and discussed and the preferred management option is set out.
A second round of public consultation is conducted to enable comment on the proposed regulatory options. Based on comments received, a Final Assessment Report is prepared, and when endorsed by the FSANZ Board, is presented to the Ministerial Council and the standard gazetted if the ministers do not request a review. A standard is usually implemented by industry over a specified period subsequent to gazetting of the standard.
During this process, FSANZ works very closely with a Standards Development Committee (SDC). The SDC contributes a broad spectrum of knowledge and expertise covering industry, government, research and consumers.
What exactly will the seafood PPP standard require industry to do?
The seafood PPP standard firstly sets out the basic food safety requirements for the hygienic primary production and processi