General Food Safety Requirements – NSW
The NSW seafood industry is regulated by the Food Act 2003 (NSW) and the Food Regulation 2010. The Food Act 2003 brings into force the Food Standards Code and seafood businesses must comply with relevant parts. The Food Regulation 2010 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.