Farmed Barramundi Quality and Safety
|
The Quality Standards and Product Specifications Project recently undertaken by the ABFA has now been completed. The Standards have now been finalised and endorsed by the ABFA Management Committee for adoption by you, the industry. The project was undertaken to address the highly variable quality of farmed barramundi in the market. The preparation and adoption of industry agreed standards was identified as a means of ensuring that good quality farmed barramundi consistently reaches the consumer. The success of the ABFA funded promotional campaign hinges on everyone in the industry producing good quality product. For this reason copies of the standards will be sent to non-ABFA members, and seafood buyers and wholesalers. As many of you have pointed out, a single bad farmed barramundi experience impacts on the whole of the industry, ABFA members and non-members alike. The attached PDF files include background information on the project and a description of the standards and how to use them. I have included summary sheets for your reference. Please bear in mind that the standards are a “first cut”. They can be amended and improved but the Executive Committee needs your comments and feedback in order to do this. |
 |
ABFA Standards (WORD) (371kb)
POST HARVEST HANDLING OF FARMED BARRAMUNDI
Summary
The Code of Practice is a set of guidelines
developed specifically for the Australian Barramundi Farmers Association
(ABFA) to guide farmers in the harvesting, packing and distribution
of farmed barramundi so that they can consistently deliver safe, prime
quality product to customers.
Adoption of the Code is not mandatory but it
is recommended by the ABFA.
The Code describes the general procedures and principles
to be followed for achieving the best practice standards and covers:
·
government
requirements for food safety
·
hygienic
working environment
·
processing
aims and principles for key tasks and a guide to how these key tasks
can be undertaken.
The Code of Practice is not a detailed prescriptive
manual setting out exactly how each processing task should be carried
out because there is usually more than one way to safely and efficiently
undertake any particular activity.
Each farm has different facilities and staffing
and therefore selects the most appropriate manner and/or equipment
to undertake each individual task and achieve best
practice while respecting all food and processing-plant hygiene
standards.
A
one page check sheet has also been prepared that can be displayed
in the packing plant to act a quick reference guide and constant reminder.
The adoption of the Code of practice will rapidly
prove commercially advantageous as more and more companies and markets
seek seafood suppliers who can demonstrate documented quality management
systems. Once the Australia New Zealand Food Authority reforms on
food safety are implemented it will be compulsory for all food businesses
to have a HACCP based food safety program and recall procedures.
About Us | Contact | Environment | Industry | Marketing | Membership | News | Quality & Safety | R&D | Services | Recipes
Copyright Barramundi Farmers Association 2001