sneezing, using a handkerchief or disposable tissue, eating, drinking or using tobacco or similar substances. 10 7 Staff Training Dot point 2 Replace with 2. Skipper to – – – Skipper to explain the food safety ensure that all staff have system to new staff adequate skill and knowledge in food safety and food hygiene matters that are commensurate with the activities that they undertake 18 Hazard Step Harvest Hazard - Biotoxin Replace with - A charted area – – Analysis Contamination Comments A needs preclearance by – – Table charted area needs preclearance DPIPWE (TSQAP, Marine by TSQAP/DPIW before season Resources and Primary starts with updates during the Produce Safety) before season based on ongoing end season starts with updates product testing. during season based on ongoing end product testing 20 Hazard Step Labelling Q 1 - Y Replace with - N – – Analysis Table 20 Hazard Step Labelling Q 2- Y Delete – – Analysis Table 20 Hazard Step Labelling Q 3- Y Delete – – Analysis Table 20 Hazard Step Labelling CCP?- CCP Replace with CP – – Analysis Table 20 Hazard Step Labelling Comments Insert - Not considered to be – – Analysis a hazard. Inadequate Table labelling or incorrect labelling would result in reduced traceability 21 Hazard Step Unloading to Preferred Delete comment – Analysis Processor Comments (But this – – Table is only a CP under storage subject to validation work in 2008 (See page 18)) 22 HACCP Table Step - 1. Harvest Potential Replace with - Ensure harvest – Hazards Biological areas are in accordance with – – Contaminated stock by biotoxins the SFAT Food Safety Control/Preventative Measures Management Plan – Ensure water is in status” – “open by contacting TSQAP/DPIW. 22 HACCP Table Step - 1. Harvest Potential Replace with - What: – Hazards Biological – –
sneezing, using a handkerchief or disposable tissue, eating, drinking or using tobacco or similar substances. 10 7 Staff Training – Dot point 2 – Skipper to explain the food safety system to new staff Replace with – 2. Skipper to ensure that all staff have adequate skill and knowledge in food safety and food hygiene matters that are commensurate with the activities that they undertake 18 Hazard Analysis Table Step – Harvest – Hazard - Biotoxin Contamination – Comments – A charted area needs preclearance by TSQAP/DPIW before season starts with updates during the season based on ongoing end product testing. Replace with - A charted area needs preclearance by DPIPWE (TSQAP, Marine Resources and Primary Produce Safety) before season starts with updates during season based on ongoing end product testing 20 Hazard Analysis Table Step – Labelling – Q 1 - Y Replace with - N 20 Hazard Analysis Table Step – Labelling – Q 2- Y Delete 20 Hazard Analysis Table Step – Labelling – Q 3- Y Delete 20 Hazard Analysis Table Step – Labelling – CCP?- CCP Replace with CP 20 Hazard Analysis Table Step – Labelling – Comments Insert - Not considered to be a hazard. Inadequate labelling or incorrect labelling would result in reduced traceability 21 Hazard Analysis Table Step – Unloading to Preferred Processor – Comments – (But this is only a CP under storage subject to validation work in 2008 (See page 18)) Delete comment 22 HACCP Table Step - 1. Harvest – Potential Hazards – Biological – Contaminated stock by biotoxins – Control/Preventative Measures – Ensure water is in “open status” by contacting TSQAP/DPIW. Replace with - Ensure harvest areas are in accordance with the SFAT Food Safety Management Plan 22 HACCP Table Step - 1. Harvest – Potential Hazards – Biological – Replace with - What:
Schedule%20of%20Changes%20Scallop%20Fishermens%20Association%20of%20Tasmania%20-%20FSMS%20v.2.0%20June%202016.docx