Seafood

On this page

• Seafood industry
• Food safety requirements
• Food Safety Program templates
• Licence forms

Seafood industry

The total gross value of Australian fisheries production is more than $2 billion from 267,000 tonnes of seafood product (Source: Abare, 2005).

NSW commercial fishing is worth more than $90 million annually at first point of sale. Value adding by fishing cooperatives, wholesalers, processors, retailers and restaurants make commercial fishing an important regional industry (source: NSW Fisheries).

Food safety requirements

General

The NSW seafood industry is regulated by the Food Act 2003 (NSW) and the Food Regulation 2004.  

The Food Act brings into force the Food Standards Code and seafood businesses must comply with relevant parts.

The Food Regulation brings into force extra requirements for specific seafood businesses, some of which need to develop a Food Safety Program.

All businesses that process, pack, store and transport seafood, seafood wholesalers, fishing vessels that handle seafood after catch, and aquaculture businesses for oysters, fish and crustacea are required to hold an Authority licence to operate. All other NSW food businesses are required to notify the NSW Food Authority of their business details.

Requirements & guides for specific business types

Shellfish harvesters must comply with the NSW Shellfish Program.

For other specific seafood businesses:

• General Circular 03/2008 food safety program and auditing requirements (pdf, 62KB)
• Code of Practice for seafood handling premises (pdf 146 KB)
• Seafood retailers guideline
  • 幫助出售安全、衛生海產品的有用資訊
  • Góp tay báo quán an toàn hái sán trong mua bán
• Code of Practice for Commercial Fishers (pdf 57 KB)
• Code of Practice for the Transport of Primary Produce and Seafood (pdf 226 KB)
• Guidelines for the Wet Storage of Wild Shellfish (pdf 129 KB)

Factsheets and related information

• Australian Fish Names List (Seafood Services Australia site)
• Labelling - General requirements (pdf 44 KB)
• Labelling - Country of origin (pdf 57 KB)
• Labelling requirements for unpackaged seafood (pdf 42 KB)
• Controlling histamine fish poisoning (pdf 39 KB)
• Complete list of factsheets from the Authority

Food Safety Program templates

Shellfish harvesters and processors

• Oyster Farmer Food Safety Program (pdf, 226KB)
• Wild Harvest Shellfish Food Safety Program (DOC, 410KB)
• Oyster Processor Food Safety Program (DOC, 238KB)
• Oyster Processor Recording Sheets  (DOC, 259KB)
• Wet Storage Food Safety Program (DOC, 481KB)

Fishers

• Commercial Fishers Food Safety Program (pdf 182 KB)

Seafood processors and stores

• Seafood Processors Food Safety Program (pdf 968 KB)
• Seafood Storage Food Safety Program (pdf 656 KB)

Non-shellfish aquaculture

• Finfish Aquaculture Food Safety Program (pdf 602 KB)
• Crustacea Aquaculture Food Safety Program (pdf 364 KB)

Seafood smoking

• General Guidelines for Developing a Food Safety Program (pdf 220 KB)
• Seafood Smoking Guidelines for Developing a Food Safety Program (pdf 550 KB)
• Food Safety Program Template (pdf 550 KB)

Licence forms

• Seafood business licence (excluding shellfish harvesters (form 27) (pdf, 122KB)