Significant progress is being made to build the capacity of the Australian seafood industry to enable it to respond effectively to the ever-increasing myriad of challenges, and the rapidly changing demands. Key developments in this area include the national ESD reporting system and several initiatives that facilitate the adoption of environmental management system approaches (ie. the Green Chooser project, EA Eco-efficiency Agreements, and the newly established FRDC EMS Initiative, etc.).

Now, a mechanism is required that capitalises on the investment governments and industry have made in these key initiatives, and brings together and extends the necessary expertise and resources (including information, learning materials and support) to improve the knowledge and skills base of persons engaged in adopting EMS and implementing the ESD framework.

The Green Chooser project (FRDC project 200/146) has provided particular insight into the key competencies required of persons engaged in adopting EMS. Importantly, it has highlighted that where particular expertise exist and provided a preliminary indication of the critical gaps in the skills base of the seafood community (industry and government).

FRDC, in creating its Environmental Management Systems Initiative (FRDC Project 2000/084), has also identified this need and has allocated funds to ensure the persons employed under this initiative and associated industry champions are appropriately trained for their roles.

This need is also reflected in the Seafood Training Australia’s Strategic Training Plan for 2001-2002, and the mid-review findings of the Seafood Industry Training Package Review which recommends a stronger emphasis on environmental awareness and promotion of ESD and environmental management throughout the training package.

Through a partnership between SSA, STA and Ocean Watch, this project (as part of the FRDC ESD Assessment and Reporting Subprogram) will address the need for timely access to information, appropriately skilled support and training in relation to EMS by:
(a) Providing an information and training resource to improve the knowledge and skills base of persons engaged in developing and adopting environmental management systems approaches in the Australian seafood industry;
(b) Delivering a training program to EMS Officers employed under the FRDC EMS Initiative, and associated industry champions; and
(c) Facilitating a network of industry members, government and non-government organisations involved in environmental management in the seafood industry to enhance information exchange in relation to key developments in this rapidly changing environment and encourage collaboration and partnerships.

The rapidly changing global trading environment is placing increasing demands on Australia's seafood
industry to demonstrate that their product is safe and that it will not cause illness now or in the future.
Meeting these demands means that seafood businesses need to understand and manage the food
safety risks associated with their products and processes.

Changes to the natural environment, including through increased pollution of the marine environment
has resulted in new and emerging food safety issues that need to be better understood to enable them to
be managed. Development of new products and processs designed to increase shelf life and improve
convenience to the consumers also pose food safety management challenges.

Meeting these needs individually would require significant investment. Tapping into a global network of
experts and undertaking research as part of a national food industry development effort will leverage
investment into these areas.

Every time you fly, you listen to the flight attendant state, “In the unlikely event of an emergency, it is important that etc”. The message is continually reinforced so that, in the event of an incident, you will know exactly how to adopt the brace position and put on a life jacket.

Similarly, regular trials of the Seafood Incident Response Plan (SIRP) need to be held to reinforce industry awareness of its existence and ensure that the SIRP is responsive and relevant.

Australian seafood has an excellent reputation when it comes to food safety but we are potentially only one step from a disaster.

E.g. 22 December 2011 headlines “WA grown oysters off the Christmas Menu”. A headline such as this can have a highly detrimental effect on the Australian seafood industry if not properly managed. In this case, the SIRP was implemented as a level 1 emergency (Watching brief).

This does, however, highlight why it is important that the seafood industry is regularly reminded of the existence of the SIRP

SSA on behalf of the Australian seafood industry has been responsible for the development and ongoing maintenance of the SIRP.

The SIRP co-exists with other existing incident response protocols and provide guidance to the seafood industry as to how to respond and thus minimize damage to the industry resulting from an adverse incident.

This SIRP trial workshop is planned as a prelude to the Australasian Aquaculture Conference & Trade Show (1-4 May 2012, at the Melbourne Convention & Exhibition Centre)

A unique opportunity exists for key stakeholders to participate in the SIRP trial and attend the Conference.

The key outcomes from the workshop will be presented to conference delegates at Australasian Aquaculture.

The Australian aquaculture industry and associated supply chains will be the major focus of this particular trial.