Seafood processing

Find out which risk management measures apply to your operation, so that you can meet your legal obligation to provide safe and suitable food.

Operating under the Food Act

The Food Act 2014 came into force on 1 March 2016. The Act applies to all new food businesses that started from that date.

Existing businesses (registered under the Food Act 1981 or Food Hygiene Regulations 1974 before 29 February 2016) are making the transition between 2016 and 2019. Find out when your type of business has to start operating under the Act.

Selecting your programme or plan

You meet your food safety requirements by applying various plans and programmes to your business procedures. Depending on your business, you may need to operate under:

  • a risk management programme (RMP), which can be supported by the Processing of seafood product or Rendering codes of practice (COPs)
  • a food control plan (FCP), or
  • the Food Hygiene Regulations 1974 (FHR).

Learn about the requirements of RMPs, FCPs and the FHR relating to seafood:

Find out more about the general requirements for developing and implementing your programme or plan:

Codes of practice

You can prepare a successful RMP by using the COPs for Processing of seafood product or Rendering. These have been developed by MPI in consultation with the seafood industry.

Learn more about the seafood COPs:

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