Victorian Current Acts

SEAFOOD SAFETY ACT 2003 - SECT 4

    (1)     In this Act, seafood business means a business—

        (a)     that involves the handling of seafood intended for sale (whether wholesale or retail) for human consumption; or

        (b)     of a type or class prescribed to be a seafood business—

but does not include a business of a type or class prescribed not to be a seafood business.

    (2)     For the purposes of subsection (1), a seafood business does not include a food business where the main activity is not the handling of seafood.

    (3)     For the purposes of this Act, the handling of seafood includes—

        (a)     the harvesting or collection of seafood;

        (b)     aquaculture;

        (c)     the maintaining of live shellfish, crustaceans and echinoderms for later processing;

        (d)     the depuration of shellfish;

        (e)     the processing of seafood including (but not limited to)—

              (i)     the skinning, gilling, gutting, filleting or shucking of seafood;

              (ii)     the smoking, preserving, canning, curing or drying of seafood;

              (iii)     the extracting, mincing, blending or slicing of seafood;

              (iv)     the mixing of seafood with other substances;

              (v)     the cooking of seafood (other than the cooking of seafood for immediate sale for human consumption without any further processing);

              (vi)     the packaging, storing and transporting of seafood.

    (4)     For the purposes of this Act, the handling of seafood does not include—

        (a)     the maintaining or otherwise handling of fin-fish live for later processing; or

        (b)     the maintaining or otherwise handling of live seafood intended for sale for the purpose of growing on.

Part 2—Administration