Food safety program for farmed oysters

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					Food safety program
for farmed oysters

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Oyster farmer food safety program
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COMMITMENT TO FOOD SAFETY                               3

FOOD SAFETY PROGRAM TEAM                                4

SCOPE                                                   4

PURPOSE                                                 4


FLOW DIAGRAM: OYSTER PRODUCTION                         7

HAZARD ANALYSIS WORKSHEETS                              8

HAZARD AUDIT TABLES                                    11

CONTROL MEASURE                                        11

LIST OF SUPPORTING PROGRAMS                            13

   1. Maintenance program                              14

   2. Hygiene and sanitation program                   14

   3. Process control                                  15
      3.1 Oyster harvesting                            15
      3.2 Direct harvest                               15
      3.4 Oyster depuration                            15
      3.4 Water storage                                16

   4. Translocation and relay movements                17
      4.1 Stock movement types                         17
         4.1.1 Relay stock movement                    17
         4.1.2 Translocation stock movement            17
      4.2 Monitoring requirements                      18
      4.3 Transfer permits                             18
      4.4 Exemption                                    18

   5. Product and water testing                        19
      5.1 Sample requirements                          19
      5.2 Testing failures                             19
      5.3 Notification of failures                     20
      5.4 Laboratory closures                          20

   6. Labelling                                        20

   7. Transport and storage                            21

   8. Calibration                                      22
      8.1 Thermometer calibration                      22
      8.2 Ultra–violet lights                          22
      8.3 Depuration tanks                             22

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Oyster farmer food safety program
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   9. Staff training                                                  23

   10. Approved suppliers                                             24

   11. Pest control                                                   25

   12. Internal audit                                                 27

   13. Product retrieval                                              27

   14. Product recall                                                 28
     14.1 Recall procedure                                            28
     14.2 Classes of recall                                           29

NSW SHELLFISH PROGRAM                                                 30

HARVEST AREA MANAGEMENT PLANS                                         30


MONITORING FORMS                                                      31

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Oyster farmer food safety program
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Commitment to food safety
All personnel involved in the production, harvesting and treatment of oysters by

(Business Name)_________________________________________

are committed to:

1) producing oysters in accordance with the NSW Shellfish Program, and

2) maintaining a food safety program that

    a) complies with requirements of the

             Food Act 2003 (NSW)
             Food Regulation 2010
             Food Standards Code
             NSW Shellfish Operations Manual, and

    b) enables the end product to be of the highest possible standard.

Each page of this food safety program has been reviewed by the licensee and current activities
are accurately reflected.

Signed _______________________________________

Date     _______________________________________

Name     _______________________________________

Position _______________________________________

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Oyster farmer food safety program
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Food safety program team
The team responsible for maintaining the food safety program, analysing and improving
procedures and implementing effective controls to manage food safety risks is:

Team leader: ____________________ Position: ____________________________________

Team member: __________________ Position: ____________________________________

Team member: __________________ Position: ____________________________________

Team member: __________________ Position: ____________________________________

This food safety program covers all activities, procedures and hygienic controls used in the
production of oysters from the growing stage to the harvesting, depuration, packaging, storage,
transport and delivery of oysters to the processing plant.

The program has been prepared in accordance with the principles and guidelines in the Food
Standards Code and the Food Regulation 2010.

The purpose of this food safety program is to ensure that all oyster harvesters/farmers in this food
business are aware of the legal requirements they must meet when operating their business.

Procedures outlined in this food safety program have been developed to ensure that all oysters
sold are safe for consumption by customers.

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Product descriptions & intended use
Common products:

                                    Sydney Rock Oyster (Saccostrea glomerata)
Product name                        Pacific Oyster (Crassostrea gigas)
                                    Native Oyster (Ostrea angasi)

Form                                Un-opened live product

Packaging                           Clean fabric or hessian bags or waxed cardboard boxes

                                    Sydney Rock Oysters

                                      After depuration / harvest, stored at less than 25C up to 72
                                      hours and then placed at less than 15 C.
Storage and transport
                                    Pacific Oysters & Native Oysters

                                      After depuration / harvest, are placed at less than 12C within
                                      24 hours.

Intended use                        To be eaten raw or lightly cooked

Consumer                            General consumption

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Other products

 Product name                       (complete or delete as required)



 Storage and transport

 Intended use


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Oyster farmer food safety program
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Flow diagram: oyster production
                                           1. “Pre-harvest” finishing &
                                          fattening, cull, grade & return
                                             to lease for later harvest


               3. Harvest                                                                2. Wash on lease
                                                                                          prior to harvest

              4. Transport
                                                                                            3. Harvest

           2. Wash on shore
              after harvest                                                                4. Transport

                                                       5. Store

                                                 6. Final cull & grade            or *

                                    7. Placed in crates for depuration & washed

                                                    8. Depuration

                                             9. Wash (if necessary)

                                              10. Stack & Hold Crates

                                                    11. Package

                                                      12. Store

                                                    13. Transport

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Hazard analysis worksheets
Product: farmed oysters

              Process Step                         Hazard                               Control measure                                CCP decision
   1. Finishing & fattening stage.   Undetected contamination in            Oysters are located in a Shellfish Program        No if all growing/harvest leases
                                     unmonitored growing area. Stock        monitored harvest zone for a minimum              and stock always in monitored
   “Pre-harvest”                     moved into monitored area              amount of time as per translocation/relay         areas
                                     excessively contaminated.              requirements
                                                                                                                              Yes if stock relayed from
                                                                                                                              unmonitored area

   2. Wash                           Microbial contamination from           Wash on lease when oysters are out of the         No
                                     suspended silt                         water or wash on land.

   3. Harvest                        Microbial contamination and biotoxin   Check that area open for harvest.                 Yes
                                                                            Follow Shellfish Program requirements and
                                                                            procedures for the harvest area.

   4. Transport                                                             i) & ii) Good storage technique (Depuration       No
                                     i) Stressing oysters reducing
                                                                                Code of Practice Section D2)
                                        depuration effectiveness                                                              but
   Punt from harvest area to depot

                                     ii) Contamination from various                                                           Yes if harvested from 'Approved'
                                         external sources                   iii) Proper storage (ie SRO <25C up to 72        or 'Conditionally approved' area
                                                                                 hours; <150C after 72 hours or for Pacific   and sold direct for consumption.
                                                                                 and Native oysters, placed at <120C
                                     iii) Temperature abuse causing
                                                                                 within 24 hours
                                          microbial build-up

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Oyster farmer food safety program
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              Process Step                              Hazard                              Control measure                         CCP decision
   5.Store prior to depuration                                                 i) Good storage technique (Depuration Code     No
                                         i)   Stressing oysters reducing
                                                                                 of Practice Section D2)
                                              depuration effectiveness

                                         ii) Contamination from various                                                       No
                                             external sources                  ii) Pest control

   6. Final cull & grade                                                        i) Remove dead or sick oysters                No
                                         i) Contamination from dead or sick
                                           oysters                              ii) Avoid rough handling/culling or after
                                                                                cull, return to lease to de-stress. Or cull
                                                                                after depuration (Depuration Code of          No
                                         ii) Stressing oysters reducing
                                            depuration effectiveness            Practice Section D2)

   7. Put oysters in depuration crates   Recontamination during depuration     Oysters to be washed in suitable water until   No
       and wash                          due to dirty oysters                  they appear clean and wash water is clean

   8. Depuration process                 Ineffective depuration resulting in   Load oysters no more than 8 cm deep in         Yes
                                         the presence of microorganisms in     crate
                                         excessive numbers after depuration
                                                                               Visual inspection of plant operation and
                                                                               monitoring of water salinity & temperature -
                                                                               adjusting as necessary

                                                                               UV lamp replaced in accordance with

                                                                               Depuration conducted for 36 hours

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Oyster farmer food safety program
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              Process Step                            Hazard                            Control measure                            CCP decision
   9. Wash (if necessary)              Contamination of shell              Water which at least meets 'Approved area'        No

   10. Stack and hold (in depuration   i)   Growth of micro-organisms      i)   Proper storage (ie SRO <25C up to 72        Yes
   crates)                                                                      hours; <150C after 72 hours or for
                                       ii) Contamination from outside           Pacific and Native oysters, placed at less
                                           sources                              than <120C within 24 hours
                                       iii) iii. Mixing with undepurated   ii) Pest control
                                                                           iii) Depurated/undepurated product
                                                                                separated and identified

   11. Package                         Contamination from packaging        Use clean packaging material. Closed              No
                                       material                            containers with drainage holes

   12. Storage of packaged oysters     i)   Growth of micro-organisms      i)   Proper storage (ie SRO <25C up to 72        Yes
                                                                                hours; <150C after 72 hours or for
                                                                                Pacific and Native oysters, placed at less
                                       ii) Contamination from outside           than <120C within 24 hours
                                                                           ii) Pest control

                                                                           iii) Stored off floor, or in dry area, or in
                                                                                 impervious container

   13. Transport                       i)   Growth of micro-organisms      i)   Proper storage (ie SRO <25C up to 72        Yes
                                                                                hours; <150C after 72 hours or for
                                       ii) Contamination from outside           Pacific and Native oysters, placed at less
                                           sources                              than <120C within 24 hours

                                                                           ii) Pest control

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Hazard audit tables

      Process             Hazard(s)           Control          CCPs       Critical              Monitoring                 Corrective              Records
       Step                                   measure                      limits               procedures                  actions
    Pre-harvest      Presence of         Sufficient time in    Yes    Oysters to be in   What: Time in Area         Oysters not complying      Stock Movement
                     excessive numbers   monitored harvest            harvest area for                              with translocation/relay   Sheet
                     of pathogenic       zone in accordance           a minimum time     How: Record placement into requirements must not
                     microorganisms      with Shellfish               period as per      harvest zone               be harvested
                     and biotoxins       Program                      translocation/
                                                                                         When: At time of stock
                                         requirements                 relay
                                                                                         movement into zone
                                                                                         Who:(insert name)

    Harvest          Presence of         Harvest only when     Yes    Area open.         What: Area Status            No harvest when area is Product Record
                     excessive numbers   area is open for             Advice via the                                  closed.                  Book - Harvest
                     of pathogenic       harvest                      Local              How: Contact Local                                    Section
                     microorganisms                                   Coordinator / or   Coordinator / or NSW         If area is closed during
                     and biotoxins       Follow Shellfish             NSW Program        Program Manager              harvest or
                                         Program procedures           Manager                                         retrospectively closed,
                                                                                         When: Prior to harvest       harvest will cease and
                                                                                                                      oysters returned to
                                                                                         Who: (insert name)

    Depuration       Ineffective          Comply with          Yes    Product must be What: Depuration process        Oyster must be returned Product Record
                     depuration resulting Depuration Code of          depurated for 36                                to water                Book – Depuration
    Process          in the presence of Practice                      hours.           How: Visual inspection,                                Section
                     microorganisms in                                                 monitor temperature and
                     excessive numbers                                Comply with      salinity, correct depuration
                     after depuration                                 Depuration Code time
                                                                      of Practice
                                                                                       When: Start and end of
                                                                                       process and otherwise as

                                                                                                                                                 Page 11 of 38
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      Process             Hazard(s)        Control       CCPs      Critical              Monitoring                  Corrective       Records
       Step                                measure                  limits               procedures                   actions

                                                                                  Who: (insert name)

    Post             Growth of        Storage time and   Yes    Storage after     What: Time & temp.            Cool product      Product Record
    Depuration       microorganisms   temperature               depuration or                                   immediately       Book entry at the
    Storage and                                                 harvest <25C     How: Thermometer and                            end of the
    Transport                                                   up to 72 hours;   clock                                           depuration process
                                                                <150C after 72                                                    and then,
                                                                hours for
                                                                Sydney Rock                                                       Temperature log
                                                                                  1.   End of depuration,                         sheet
                                                                All other oyster
                                                                                 2. Twice daily if stored for
                                                                species placed
                                                                       0            more than 12 hours
                                                                at <12 C within
                                                                24 hours         Who: (insert name)

                                                                                                                                    Page 12 of 38
List of supporting programs
1. Maintenance program

2. Hygiene & sanitation program

3. Process control

        3.1   - Oyster harvest
        3.2   - Direct Harvest
        3.3   – Oyster depuration
        3.4   – Water Storage

4. Translocation & relay stock movement

        4.1   – Relay
        4.2   – Translocation
        4.3   – Monitoring requirements
        4.4   – Translocation permits
        4.5   - Exemptions

5. Product & water sampling program

        5.1   – Sample requirements
        5.2   – Testing failures
        5.3   – Notification of failures
        5.4   - Laboratory closures

6. Product labelling

7. Transportation & storage

8. Calibration

        8.1 – Thermometer calibration
        8.2 – Ultra – violet lights
        8.3 – Depuration tank

9. Staff training

10. Approved suppliers

11. Pest control

12. Internal audits

13. Product retrieval

14. Product recall

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Oyster farmer food safety program
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1. Maintenance program
It is our responsibility to ensure that all premises and equipment used to produce oysters comply
with the requirements outlined in the Food Standards Code, Section 3.2.2.

To ensure that the premises comply, we complete the following activities:

       conduct regular inspections of the premises and all equipment

       identify any issues that may require repair to ensure that product safety is not effected

       schedule repairs: all issues scheduled for repair are documented and provided to NSW Food
        Authority staff when requested.

Any issues that directly effect food safety are repaired or rectified as soon as possible.

An area of high importance maintained at all times is the depuration plant. The tank is kept in the
best possible condition with all surrounds are maintained to ensure there is no chance of

The depuration plant is operated in a building or area that can be completely enclosed from the
outside, and separate from other areas such as shucking and grading areas.

2. Hygiene and sanitation program
All equipment that is used in connection with oyster harvesting and depuration activities is cleaned
and maintained in an acceptable condition at all times.

All buildings and sheds are maintained in a tidy and clean condition at all times. All waste and other
materials no longer required are removed from these areas.

Areas of high importance that are cleaned regularly include:

       Depuration tank
        Cleaned before each batch of oysters are depurated. This cleaning process may only be a
        water rinse.

       UV light system
        Cleaned every 6 months. This cleaning includes de-scaling the system with an acid solution
        and using a detergent to reduce algae growth. If UV lights are stored in fresh water and do
        not require de-scaling, this can be proved during audit

       Oyster baskets
        Cleaned every time they are used.

Cleaning is sufficient that it ensures there is no contamination between different batches of oysters
and the outside environment.

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Oyster farmer food safety program
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3. Process control

3.1 Oyster harvesting

Harvesting of oysters is strictly controlled to ensure that a number of food safety requirements are
complied with. Requirements include:

       Harvest area must be open – All oysters that are harvested come from a harvest area
        that is in the „OPEN‟ status. Information concerning the status of each harvest area is
        obtained from the Area Co-ordinator or the NSW Shellfish Program.

       Labelling on lease – All shellfish harvested and transported from the lease must be
        accompanied by a tag or label stating the harvest area, harvest date and time. This tag or
        label must remain with the batch of shellfish until it is packed and replaced with official
        labels (see section 6).

       Oysters must not be co-mingled – A batch of oysters harvested for sale are harvested
        from ONE identified oyster harvest area or oyster lease. Oysters harvested from different
        harvest areas or a different oyster lease is recorded as separate batches to ensure that
        traceability is maintained.

       All oysters are washed before they are placed in the depuration tank or sold. This washing is
        completed during the harvest process when the oysters are on the lease. If this is not
        possible, oysters are washed at the depot. This prevents contaminants entering the
        depuration process and at later processing premises.

3.2 Direct harvest

All oysters that are harvested for the purpose of direct sale are classified as direct harvest oysters.
They do not require depuration but still comply with all other requirements:

       all oysters are harvested from areas that have been classified as „Approved‟ and have “OPEN‟
        status at the time.

       oysters are washed before sale to remove excessive traces of dirt, mud and other matter

3.4 Oyster depuration

The depuration process is a critical food safety steps in oyster production. There are a number of
requirements that are followed to ensure that the depuration process is effective and all oysters sold
are safe for human consumption:

       oysters are washed with all dirt, mud and other matter removed before being placed in the
        depuration tank

       oysters are placed in baskets to a maximum depth of 8cm

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       the depuration tank is only filled with water from a monitored area, on the high tide to
        ensure water quality is acceptable

       all depuration plant operators are accredited with the NSW Food Authority by completing the
        approved course

       All product is depurated for 36 hours

       UV light systems are operating within manufacturers guidelines

       temperature and salinity are monitored throughout the depuration process

       oysters are depurated in accordance with guidelines outlined in Code Of Practice for Oyster
        Depuration 2005

3.4 Water storage

Water that is stored for later use is:

       only pumped when the harvest area status is „OPEN‟
       only pumped during high tide
       released from storage and replaced when harvest area status is „OPEN‟

Water storage tanks are cleaned on a regular basis.

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4. Translocation and relay movements
The movement of oysters is identified as a critical area that must be carefully controlled to ensure
that all oysters are fit for human consumption when sold.

4.1 Stock movement types

'Relay' and 'translocation' stock movements each have separate requirements that are met. These
stock movement arrangements apply to the following harvest areas:

       Conditionally approved areas – areas approved for direct harvest of oysters without

       Conditionally restricted – areas approved for harvest and depuration only. Direct harvest
        is not permitted

       Prohibited areas – areas for seed and growing only. No harvest for sale is permitted from
        these areas at any time.

4.1.1 Relay stock movement

Relay is the movement of oysters from a „Conditionally restricted area‟ with “OPEN” status, to a
„Conditionally approved area.‟

Any oysters that have been relayed in this way always remain in the new area for a minimum of 14
days before they are harvested.

Note: 'Conditionally approved areas' must have „OPEN' status for the entire 14 days to comply with
these requirements

4.1.2 Translocation stock movement

Translocation is the movement of oysters from a „Prohibited area,‟ or areas where the NSW Shellfish
Program is not operational, to a „Classified area‟ or a „Conditionally restricted area.‟

Any oysters that have been translocated in this way always remain in the new area for a minimum
time of 60 days before they are harvested.

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4.2 Monitoring requirements

All oysters that are moved using one of the above systems are recorded in the Stock movement

These records are detailed to show how many oysters were moved, their original locations, and what
areas they were moved to. The oysters are always identified on the lease in a manner that can be
demonstrated during audits.

A map of all leases used for the movement of stock will be provided during the audit process to show
what leases the business is using to hold stock for harvest.

These records will always show when the oysters were harvested. This information is required to
ensure that the minimum time limits have been complied with.

4.3 Transfer permits

Before any oysters can been moved using one the above arrangements, an application form will
always be sent to the NSW Shellfish Program. The application will be reviewed by the NSW Shellfish
Program and if it complies with requirements, a permit will be issued.

A permit is required for all movements of oysters and a copy of this permit can always be made
available for audits.

4.4 Exemption

Any oysters that are translocated to a harvest area with the same classification, such as moving
oysters from one „Approved area‟ to another „Approved area,‟ are exempt from the monitoring and
permit systems. These oysters are still be recorded to show where stock is located if a further relay
or translocation is required.

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5. Product and water testing
The NSW Food Authority has implemented a testing program for oysters to ensure that all product
being sold in NSW is safe for human consumption.

These testing requirements are always completed by all licensed oyster farmers in order for a licence
to be issued. These requirements are outlined below:

       The minimum end product testing frequency of E. coli for depurated aquaculture
        product is:

             o   One test per calendar month that the depuration plant is being used.

             o   Note: only depurated shellfish are required to be subjected to end product testing.
                 End product testing for direct harvest product is not required.

It is strongly recommended that product testing is completed on the first batch of oysters that are
depurated at the beginning of every calendar month. This ensures testing requirements are met.

When resuming harvest after a layoff of 3 or more months the first batch depurated is always tested.

5.1 Sample requirements

All oysters sent for analysis are oysters that are ready for sale. The purpose of product testing is to
ensure that the harvesting and/or depuration process has produced oysters that are safe for human

The following procedures are not permitted when taking samples for analysis:

       Samples cannot be depurated if the remaining oysters are direct harvest

       A sample of oysters cannot be harvested and depurated solely for the product test

       All samples must be taken from a batch of oysters ready for sale

This business ensures that the samples they send meet the laboratories minimum sample size
requirements. To determine how many oysters must be sent for analysis, a team member contacts
the laboratory responsible for analysing the oyster sample.

5.2 Testing failures

In the event that the first test conducted on a batch of oysters returns a positive result of more than
7 cfu/grams of E.coli, the oysters are always retrieved immediately.

In the event that a product test returns a positive result for E.coli above 2.3 cfu/gram, another four
samples are always taken from the same batch of oysters that returned the positive result. These
four samples are always tested immediately:

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       If the results for these four samples are less than 2.3 cfu/gram E.coli, the product does not
        need to be retrieved

       If one, or more, of the four samples returns a result over 2.3 cfu/grams of E.coli, the oysters
        are always retrieved

If no further product tests are conducted by the business, all effected product must always be

5.3 Notification of failures

When a failed test result is received from the laboratory, the NSW Food Authority is always notified
within 24 hours. This notification is given to staff at the NSW Shellfish Program. NSW Shellfish
Program staff will then advise you on what actions can be taken, either through further testing or
recalling product.

5.4 Laboratory closures

If harvesting occurs and an end product post test is required when the laboratory is not receiving
samples, (e.g. if a harvest occurs on a weekend) the oysters are always stored until such time as the
laboratory is open and will receive the sample for testing.

The time and temperature requirements for the storage of shellfish for testing never exceed the
limits outlined in Section 7 of this food safety program prior to sample submission .

6. Labelling
In association with the on-lease labelling requirements in section 3.1, all oysters that are sold must
comply with labelling requirements. These requirements are in place to ensure all product can be
effectively identified and traced in the event of a recall being required.

The following information is required for all un-opened oysters:

       common species name for the shellfish
       date – either a harvest or depurated date
       product record (PR) number
       lease number
       harvest area
       safe storage information
       name and address of business
       country of origin label

These are the minimum labelling requirements that are required for all oysters sold. This information
is always clearly marked or attached to the oyster bags/boxes and is always legible.

All wholesale customers are recorded in the Product Record book to ensure that traceability for all
wholesale oysters is possible. This recording always states the business name and the quantity of
oysters they received.

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7. Transport and storage
All oysters transported or stored for sale comply with the following temperature requirements:

       Sydney Rock Oysters are always stored at less than <15C up to 72 hours after direct
        harvest or following depuration

       Pacific and Native Oysters are always stored at less than <120C within 24 hours

All oysters are always transported or stored in a sealed, clean container to limit the risk of

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8. Calibration
All equipment used at the premises is calibrated and maintained in working order.

8.1 Thermometer calibration

Hand-held thermometers are always calibrated every 12 months:

       thermometer is fully equilibrated with the ambient room temperature.

       a small insulated container is filled with crushed ice made from potable water (town drinking
        water is OK). A little water is added to the container, no more than one third the quantity of
        ice, to start the ice melting then the excess water is poured off.

       the thermometer probe is placed in the centre of the container so that the point of the probe
        is in contact with the ice.

       the temperature reading of the thermometer is allowed to reach a steady reading (about 10

             o   If the thermometer is accurate it should read 0oC.

             o   If the temperature is more or less than 0oC. (eg. +1 or -1, etc), the difference is
                 noted in the temperature reading and any such difference when reading a
                 temperature for monitoring purposes is allowed for. It is recommended that
                 thermometers with a deviation of more than 1oC should be discarded or returned to
                 the manufacturer.

8.2 Ultra–violet lights

The output of Ultra – violet (UV) lights cannot be measured without using specialised equipment.

Therefore, it is a requirement for all premises that have UV systems to provide written
documentation that outlines the specifications for the UV light used.

These specifications will always clearly state the life span of the lights, in depuration batches and
years. If the UV light system is not used on a regular basis, the specifications will also outline the
effectiveness of the light over long periods without use.

8.3 Depuration tanks

All depuration tanks are always assessed to ensure they comply with the minimum flow rate

This inspection is completed when the tank is built, as well as when any equipment attached to the
tank is replaced, such as a pump.

If the flow rate is not correct, any oysters placed through the depuration tank will not depurate
effectively and may be un-suitable for human consumption.

Depuration tanks are also assessed by the farmer when any changes in the tank are made:

       changes include when pumps, pipes, UV lights or other equipment are replaced

       the assessment is to ensure that the flow rate of the depuration tank continues to comply
        with requirements.

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9. Staff training
All staff are trained to enable them to perform their job safely and competently. Training is
conducted internally or by an external organisation.

All staff are trained in:

        personal hygiene
        food handling procedures, and
        cleaning and sanitation for applicable staff.

Staff training is recorded in the staff training matrix in the records diary.

Personal hygiene practices

All staff are given information on good personal hygiene practice and know how to wash their hands

Food handling procedures

All staff are given training and shown good food handling practices relevant to their job.

We demonstrate to any new staff how they should perform their duties to ensure good food handling
procedures are followed.

Cleaning and sanitation procedures

All staff are given training on how to clean and sanitise the equipment they use. This includes:

        correct storage and handling of chemicals
        correct make up of the chemicals
        procedures for cleaning.

Depuration operator

Depuration is always completed by someone that has completed depuration training conducted by
the NSW Food Authority. Evidence of this training is provided for each staff member that operates
the depuration tank.

Information on the depuration course can be obtained from the NSW Shellfish Program.

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Oyster farmer food safety program
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10. Approved suppliers
All equipment that is used during the process of growing and selling oysters is purchased only from
reputable suppliers. We ensure that all equipment and products used by the business are suitable for
the operations being conducted and do not cause any contamination or spoilage of the oysters.

Once reputable suppliers have been sourced, they are used at all times to ensure products
purchased are acceptable. Suppliers provide documentation showing their compliance with food
safety requirements.

The approved suppliers for this business are outlined below, along with product and contact details:

Approved Supplier                   Product Supplied                 Contact Details

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Oyster farmer food safety program
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11. Pest control
Animals and pests including insects and rodents are always excluded from the premises. Any
evidence of pests is recorded and action taken immediately to treat the premises.

All premises have a system of baits surrounding buildings and sheds at all times to ensure that there
is some protection from pests.

The location of all rodent and insect bait stations located within the premises is identified on a floor
plan. The frequency at which these baits are inspected and replaced is also recorded on this floor

In the space below, the outline of this premises is provided with marks where bait stations are

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Oyster farmer food safety program
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No chemicals are permitted to be used in depuration plant rooms or where they can come into
contact with product.

All chemicals used for pest control are suitable for use in food premises and are stored away from
food handling areas.

All chemicals used are listed below:

Chemical        Date placed         Location                Signature               Comments

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Oyster farmer food safety program
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12. Internal audit
An internal audit of this manual is conducted every 12 months. This is to ensure that procedures
and practices used at the business are being controlled adequately according to what is documented
in this manual and in the records associated with this manual.

Any corrective actions or non-conformities are brought to the attention of staff in charge of recording
or performing these actions.

13. Product retrieval
Product retrievals are carried out by the business that voluntarily retrieves any sold product from a

This process may be carried out for a number of reasons:

       Product test results do not comply with NSW Food Authority requirements, such as a result
        that exceeds the 2.3 cfu/gram e.Coli limit. Further testing may be conducted on this product
        to validate that it meets food safety requirements but many farmers choose to retrieve any
        effected product to avoid a product recall.

       Product does not comply with farmers or buyers specifications

       Product may not have been processed correctly

The business only initiates a retrieval if the product has not yet reached the public markets. Normally
product is retrieved through transporters, processors or other businesses who further process or sell
directly to the public.

Once the product reaches the public markets, a recall is always ordered by the NSW Food Authority
and FSANZ. Once this recall action has been taken, it is the responsibility of the regulatory bodies to
ensure all product can be recalled. This is completed through advertising and notification procedures
that list the farmers details and the product effected.

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Oyster farmer food safety program
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14. Product recall
Unsafe product that has been distributed to other businesses and/or the consumer is always
immediately withdrawn from sale to protect the consumer.

Product may need to be recalled if it is:

       not from an approved source
       contaminated with harmful micro-organisms
       contaminated with harmful chemicals
       contaminated with physical matter such as glass or wood, or
       has been tampered with.

A recall may be required based on a customer complaint. In this instance a customer complaint form
will be completed and can be found in the Records Diary.

In the event of a product recall, the recall program will be controlled by the manager or delegated
employee of the business.

In the event of a product recall, the system as defined in the Food Recall Protocol prepared by Food
Standards Australia New Zealand (FSANZ) will be used. A copy of this document is held with this

14.1 Recall procedure

When product is required to be recalled, this business may receive advice from the NSW Food
Authority regarding:

       information of a potential hazard is evaluated by management

       a decision whether a recall is necessary and if further tests should be performed

             o   management collates and evaluates all information immediately available and the
                 nature and extent of the problem

             o   the recall classification is then made based on these findings (Class1 or Class 2)

             o   the quantity of affected stock is established as well as the location of that stock

                          if the product is on site or in company delivery vehicles, it is isolated

                          if the product has been dispatched to customers, management will liaise for
                           recall from customers. Delivery records can be used for this and can be
                           recorded on the Receival and Despatch Monitoring Form from the Records

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14.2 Classes of recall

Class 1

Where there is a reasonable probability that the use of or exposure to the product will cause adverse
health consequence. For example, presence of E. coli, toxic chemical contaminants or harmful
foreign bodies.

Class 2

Where use or exposure of the product is not likely to cause adverse health consequences. For
example, incorrect labelling, physically undesirable product or product deterioration.

If a Class 1 recall is necessary, NSW Food Authority officers are immediately notified and the media
as appropriate to the circumstances, including the following:

         classification of the hazard
         description of the product – product type, batch number, best before date
         quantity of affected product
         distribution and sales dates
         method for consumer identification
         contact name and telephone number

The necessity for storage, isolation and disposal of the product is determined by management.

A written record of events and actions is always kept.

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Oyster farmer food safety program
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NSW Shellfish Program
The NSW Shellfish Program Operations Manual has been prepared by the NSW Food Authority in
accordance with the requirements of the Food Production (Seafood Safety Scheme) Regulation 2001.

The manual provides operational parameters for the NSW Shellfish Program as required by the
regulation and is a reference document for all parties involved in the implementation and
management of the NSW Shellfish Program. It applies to all bivalve molluscs commercially grown in
and harvested from NSW waters.

The manual does not include the specific details of individual harvest area classifications and
management plans, but provides the requirements for such management plans for areas where
shellfish are harvested or collected for human consumption.

The format of the manual closely follows that of the Australian Shellfish Quality Assurance Program
(ASQAP Operations Manual, 2nd edition December 2001) and definitions, procedures and
methodologies are identical to or consistent with those used in that manual.

Revision of the manual is the responsibility of the NSW Food Authority in consultation with the NSW
Shellfish Committee. Accordingly, details may change from time to time, subject to approval of
amendments by the Director General of the NSW Food Authority.

The NSW Shellfish Program Operations Manual is available on the internet at:

Harvest area Management Plans
Each harvest area is the subject of a management plan formulated in accordance with the NSW
Shellfish Program. Management plans specify the conditions under which harvest may be conducted
in the relevant harvest area and all other criteria to be applied in managing shellfish safety for
shellfish contained in the area.

Code of Practice for Depuration of NSW Oysters
(February 2005)
Requirements for depuration are contained in the NSW Shellfish Program Operations Manual,
sections 35, 36 and 37. The Code of Practice is Appendix vii of the manual. Key sections of the code
of practice referred to in this food safety program are Section C 'Plant design and construction' and
Section D 'Plant operations'.

A copy of the code of practice is also provided to each shellfish harvester as section 4 of the
Harvested Product Record Book.

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Monitoring Forms
    Thermometer calibration log

    Ultra – violet light calibration log

    Staff training records

    Internal audit checklist

    Temperature measurement log

    Manual amendments & incident sheet

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Calibration record - thermometer calibration

        Date                  Reference               Thermometer                Signature
                             temperature              temperature

If the thermometer temperature is more than 1 degree Celsius outside the temperature of the
reference, a new thermometer is purchased

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Calibration record - Ultra-violet light calibration

 UV light installation date   Life span of UV light   Signature
                              (in batches or years)

                                                        Page 33 of 38
Staff training record

  Date    Staff member   Type of training   Trained by      Staff signature

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  Internal audit checklist               (every 12 months)

Tasks                                                        Corrective action required/taken

1. Are there any changes to the Coversheet,
    Food Safety Team or Phone Contacts            Y/N
Have any Changes been made to any Farm
Procedures or Controls in the Food Safety
Program?                                          Y/N

If Yes – list the control or procedure
number(s) changed.

Is the Product Record Book and Stock
Movement Diary up to date and all information
entered?                                          Y/N

Are completed records returned to Shellfish

Are all buildings and equipment clean?            Y/N

Has the depuration tank been cleaned?             Y/N

Pest Control chemicals recorded?                  Y/N

Has Staff Training been recorded?                 Y/N/NA

9. Have product tests been completed?             Y/N

10. Has there been any product recalled?          Y/N

11. Has calibration been completed ?



Internal Audit Carried out by: ……………..………………………………………….…………..

Signed………..………………………………………………….. Date………………………….

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Temperature measurement log
Date & time   PR number   Temp. (C)   Comment   Checked by

                                                 Page 36 of 38
Manual amendment & incident sheet
Manual amendments are required when changes are made to this program. These changes must be
recorded in this section.

NOTE: Changes can only be made with written approval from the NSW Food Authority.

  Manual        Page               Date of issue                Reason for amendment
  section      number

                           Incident Sheet
Date                       Nature of event                Corrective action

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Contact details

       Contact Name             Phone Number           Fax Number

NSW Food Authority        1300 552 406         (02) 9741 4888
Consumer & Industry

NSW Shellfish Program     (02) 9741 4735       (02) 9741 4896

Ultra–violet light

Pest control

Transport company


Local Area Co-ordinator

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