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Elements and Performance Criteria

1. Identify and assess food safety hazards and related control options for growing and harvesting bivalve molluscs
   • Identify microbiological food safety hazards, by type and origin, that could present a risk when bivalve molluscs are consumed, and assess to determine risk level and control requirements
   • Identify chemical food safety hazards that could present a risk in bivalve molluscs at the point of consumption, including toxin presence, by type, and assess to determine risk level and control requirements
   • Identify control requirements and methods to ensure that bivalve molluscs meet food safety objectives
2. Confirm that appropriate evidence supports validation of growing and harvesting bivalve molluscs
   • Review validation evidence and records to confirm that an appropriate level of validation has been applied
   • Identify and assess evidence used by the business to validate the process to confirm that it is credible and adequate to meet the food safety objective
3. Verify bivalve mollusc growing and harvesting processes
   • Identify, collect and review system records required to support verification against relevant shellfish quality programs
   • Review business documentation and conduct inspections to confirm that facilities and equipment design and components comply with regulatory and business standards
   • Review business documentation and conduct inspections to confirm that operational monitoring and testing procedures and frequency meet regulatory requirements, industry and business standards