The Australian Shellfish Quality Assurance Program (ASQAP) Manual
The Australian Shellfish Quality Assurance Advisory Committee provides oversight and guidance on shellfish food safety matters in Australia. They are responsible for maintaining the Australian Shellfish Quality Assurance Program Operations Manual. Find the Australian Shellfish Quality Assurance Program Operations Manual 2016 here.
Industry 'Best Practice Guide' on Packaging Options for Seafood, Addressing Clostridium Botulinum
SafeFish has produced an ‘industry best practice’ guide on packaging options for decreasing/eliminating hazards such as Listeria monocytogenes and Clostridium botulinum in seafood products (both chilled and extended shelf-life variants). This package details new product developments that are available (thermal processing, Modified Atmosphere Packaging (MAP), shrink packing), food safety risks, other packaging options, trade implications/opportunities, and standards that processors have to meet. Find the Packaging and Processing Seafood Safely Guide here.
This work was an extension of the following previous work that was undertaken by SafeFish in 2013:
- Safe packaged seafood report
- A guide to the identification of food safety hazards and determination of shelf-life of packaged seafood
Shellfish Virus Management
In March 2016 a virus management workshop was held to demonstrate risk management options for oyster growing areas. The workshop provided the following information, background biology to virus contamination issues - a brief summary of why virus contamination is difficult to manage, the role of bacterial standards in virus management, the relationship between bacterial indicators and the risk of virus contamination, sanitary surveys, viral sources, and the identification of key control points for managing virus contamination of growing areas, and on-going management of growing areas and currency of shoreline survey information. Find the report of the virus management workshop here: