Workshop for oyster processors

SafeFood NSW and the NSW Fishing Industry Council held a workshop with local oyster processors at the Everglades Country Club on Tuesday, September 16.

The aim of the workshop was to ensure local processors meet requirements of the state's Seafood Safety Scheme.

Brisbane Water Shellfish Program treasurer Mr Bob Downie and secretary Mr Shane Hill attended the workshop.

The program, which costs approximately $25,000 per year and is funded by local oyster growers, monitors the quality of water and oyster meat to ensure the meat is safe for human consumption.

The NSW Seafood Safety Scheme is the first of its type in Australia and provides oyster processors with guidelines for proper hygiene, sanitation, and temperature controls.

SafeFood NSW has a developed a safety plan for oyster processors encompassing safety needs from point-of-catch to wholesale.

Mr Downie said that the workshop was very informative.

"The food safety management plan involves very stringent processing controls," he said.

"It is based on common sense, personal hygiene, and cleanliness of premises and aims to guarantee the safety of the oyster to the consumer."

"It reduces the remote possibility of virus or bacteria transfer to the actual oyster."

"We're moving now to implement the plan."

Mr Hill said that although previous food safety plans more than adequately met food safety standards, SafeFood's plan was another step toward providing the best quality oysters to the public.

"The plan relates to growing, purifying, and processing and incorporates critical control," he said.

"Critical control is about identifying potential problems early and solving them before they reach a critical point."

"The workshop is compulsory for processors."

Con Orfanos, press release, September 17