What it covers
What happens between the boat and your plate decides freshness, flavour, and food safety. Australian processors operate under FSANZ standards that ban many additives common overseas.
Key facts
- HACCP-certified facilities audited regularly by state authorities
- No sodium tripolyphosphate (STPP) water-injection on whole fish
- Mandatory traceability — vessel ID, harvest date, processor batch
- Bans on sulphites in many products, with mandatory labelling where used
- Cold chain maintained at 0–4°C from harvest to retail
- “Made in Australia from imported ingredients” refers to processing — not catch
By the numbers
500+Licensed seafood processing facilities
0–4°CCold chain maintained from harvest to retail
HACCPMandatory food-safety standard
FSANZFederal authority over seafood food standards