NSW Shellfish Program (NSWSP)

Quality Assurance systems ensure product quality. The main objective of the NSW Shellfish Program is to ensure shellfish produced within NSW, Australia are of the highest possible quality, conforming to internationally accepted standards.

The NSWSP comprises a multi step preventative approach of identifying potential problems during the growing, harvesting and purification phases of shellfish production. Systems are developed which are tailored to each particular shellfish growing area to ensure that potential hazards are identified and adequately monitored, appropriate controls are developed and measures put into place if critical limits are exceeded.

Food Standards Australia New Zealand (formally ANZFA) have now reviewed national food hygiene standards. All oyster growers & oyster processors should have individual food safety plans (a HACCP based quality assurance program) that is certified by Safe Food and audited regularly. The estuary based NSWSP is the cornerstone of individual food safety plans. The NSWSP collates data including shoreline surveys, hydrography, water & oyster meat samples. This information provides the basis of the harvest area classification. Individual food safety plans concentrate on the management practices of the individual business.