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Seafood transport vehicles

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Seafood transport vehicles are vehicles that distribute and/or transport seafood or seafood products including:

  • aquatic vertebrates (fish)
  • aquatic invertebrates (crustaceans)
  • foods containing their products

They do not include transport from retail premises to the consumer, or transport in a vehicle from which the seafood will be sold by retail.

Licensing, registration

Seafood transport businesses need to:

  1. apply for a Food Authority licence online or download an application form (PDF, 394.88 KB, print and post it 
  2. meet relevant food standards
  3. prepare for regular audits
  4. if exporting: contact the Australian Department of Agriculture and Water Resources for an export certification or permit.

For more see applying for a food licence.

Food transport vehicle label

The NSW Food Authority will issue a licensing label (sticker) to the holder of a food transport vehicle.

This label must be displayed on the vehicle at all times.

Skills & knowledge

There are no formal food safety qualifications required for seafood transport vehicles however each person in control of a food business is required to have food safety skills and knowledge appropriate to their food handling activities.

For a guide see FSANZ Safe Food Australia Division 2.

Requirements are set out in the Food Standards Code, Standard 3.2.2 - Food Safety Practices and General Requirements, clause 3.

Construction & facilities

Operators of seafood transport vehicles need to ensure that:

  • vehicles are designed and constructed to protect food if there is a likelihood of food being contaminated during transport
  • parts of the vehicles used to transport food are designed and constructed so they can be effectively cleaned
  • food contact surfaces in parts of the vehicles used to transport food must be designed and constructed to be effectively cleaned and, if necessary, sanitised
  • if the vehicle is non-refrigerated, the product must be iced so that it is maintained at less than 5°C, and product dispatch temperatures are recorded on the delivery monitoring form
  • if the product cannot be transported at the correct temperature:
    • the product must be stored at less than 5°C until it can be transported at the correct temperature, or
    • other transport arrangements should be made.

For a guide see FSANZ Safe Food Australia.

Requirements are set out in the Food Standards Code, Chapter 3, Standard 3.2.3 - Food Premises and Equipment.

Hygiene & handling

A food handler must take all reasonable measures not to handle food or surfaces likely to come into contact with food in a way that is likely to compromise the safety and suitability of food.

Transporters must exercise personal hygiene and health practices so the food is suitable for sale by:

  • wearing clean clothing at the start of each day
  • not handling food if they know, or suspect, they have an illness, for example vomiting or diarrhoea
  • covering open wounds with a waterproof bandage
  • washing their hands whenever it is likely their hands could contaminate food, for example after visiting the toilet, after meal breaks
  • not smoking around product at any time

For more see our factsheets:

See also FSANZ guide Safe Food Australia.

Requirements are set out in Food Standards Code:

Food safety controls

Temperature controls

Seafood products, other than shelf stable products, must be transported at a temperature no warmer than 5°C at the site of microbiological concern. 


Requirements for product labelling apply.

For an introduction and Food Authority factsheets see our labelling pages and FSANZ labelling user guides.

Requirements are set out in Food Standards Code, Chapter 1, Part 1.2 - Labelling and other Information Requirements.


No routine microbiological or chemical testing of product is required of seafood transport vehicles.

Inspections & audits

On a scheduled basis, seafood transport vehicles will be inspected by the Food Authority for compliance with requirements.

Compliance or regulatory action will be taken if required.

There are fees for inspections, payable by the licence holder.

For more see audits, inspections and compliance.

Legislation & standards


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