Project number: 1999-351
Project Status:
Completed
Budget expenditure: $180,449.20
Principal Investigator: Martin Perkins
Organisation: Australian Prawn Promotion Association (APPA)
Project start/end date: 6 Sep 1999 - 24 Jun 2004
Contact:
FRDC

Need

Australia’s major export market is Japan, a country in which food safety and quality are issues receiving much publicity. It is clear that Japanese consumers and, therefore, the buyers of Australian prawns will demand increasingly higher standards and assurances that quality standards are and will be maintained. The same arguments also apply to Europe where food quality and safety are seen as priority items in market access. The Australian industry must meet these demands or lose market share to competing suppliers or other products and/or suffer price reductions. Measures to ensure product integrity and safety must be implemented at the beginning of the supply chain - in this context, on board trawlers and in processing establishments - and must be seen by customers to be consistent, which requires proper training of crews and an audit system to provide assurance.

The domestic market for sea caught prawns, while less valuable, is equal in tonnage, with half the total catch (14,500 tonnes) sold on the local market. Competition from imported cooked farmed prawns and domestic farmed prawns is intense. Moreover, a large percentage of the local prawns are cooked on board boat. This is a ‘high risk’ process in food safety terms and all boats will be required to implement a food safety plan under proposed national regulations (Australia New Zealand Food Authority Proposals P145 & P160).

Further proposed changes to the Food Standards Code impact on the use of sulphur dioxide in prawns to prevent black spot. Ensuring all prawns are packed with a low residual SO2 content will be critical to avoid additional labelling.

A total quality management system for the prawn industry which is third party auditable and which links vessels and processing factories under a prawn mark will satisfy the needs of all sectors. There is a window of opportunity for the prawn industry to set the benchmark for prawn quality world wide.

Objectives

1. To initiate a Quality Management System for the Australian sea-caught prawn industry by A) reviewing, validating and updating the Code of Practice to ensure it establishes an agreed set of standards across the industry, applicable and achievable in all fisheries, covering boats and shore-based processing operations and all markets B) establishing a training regime by creating a core of trainers to implement a ‘train the trainer’ program so that trawler crews and shore-based processing staff thoroughly understand the requirements and their responsibilities in catching and processing the product, with a support network to provide assistance and advice
assistance with development of Food Safety Plans and adoption of ISO 9002 standards will also be provided C) developing a third party auditable certification quality management system based on the industry quality standards in the Code of Practice
a single audit will incorporate quality and regulatory standards – AQIS, State and ANZFA requirements and be agreed by all regulatory authoritiesD) ensuring that the quality management system is capable of modular expansion to incorporate standards for Occupational Health and Safety, environmental protection and sustainable trawling.

Final report

Author: Martin Perkins
Final Report • 2004-04-19 • 322.37 KB
1999-351-DLD.pdf

Summary

APPA’s aim was to improve the image and value of Australian sea-caught prawns in international markets. In order to achieve this, the industry must ensure that it processes and offers consistent high quality and high value food. The customers must be able to recognise and reward the high quality through demand for ’clean and natural’ Australian sea-caught prawns, distinguishing them from farmed product and from sea-caught product from other origins.

The development of an industry quality standard and the method of getting it out to all vessels were regarded as a key support tool. This would ensure that a consistent quality image was created for importers and consumers.

The production of the two learning guides – “Handling Prawns at Sea, A Guide for Prawn Trawler Crew at Level 1 – ISBN 0-9581998-0-9” and “Handling Prawns at Sea, A guide for Prawn Trawler Skippers and Crew at Advanced Level – ISBN 0-9581998-1-7” were the main results of this project. The Code of Practice and the training materials that were developed early in the project were incorporated into the guides so that the initial results could be disseminated in a user-friendly format. The format can be used with the training package to deliver competencies towards real qualifications for trawler crew and skippers. There is also a Trainers Guide in electronic format that provides resources, lesson plans and assessment tools. This is a valuable aid for trainers and training organisations.

Final Report • 2004-04-19 • 1.82 MB
A Guide for Prawn Trawler Crew at Level 1.pdf

Summary

This Learning Guide, Handling Prawns at Sea – A Guide for Prawn Trawler Crew at Level 1, will assist you as a new crew member to develop competence in handling prawns on board a trawler.

This Learning Guide deals with the skills and knowledge required to correctly handle prawns from the time they land on board, through the various handling procedures up to the time the prawns are unloaded from the vessel.

This Learning Guide is designed to be used either during a formal training session or as a learning aid for a crew member who is already working on a trawler and is learning on the job.

Final Report • 2004-04-19 • 2.38 MB
A Guide for Prawn Trawler Skippers and Crew at Advanced Level.pdf

Summary

This Learning Guide, Handling Prawns at Sea – A Guide for Prawn Trawler Skippers and Crew at Advanced Level, will assist skippers and senior crew members who are responsible for ensuring correct product handling aboard prawn trawlers.

This Learning Guide deals with the skills and knowledge required to correctly supervise the handling of prawns from the time they land on board, through the various handling procedures up to the time the prawns are unloaded from the vessel.

This Learning Guide is designed to be used either during a formal training session or as a learning aid for a skipper or senior crew member who is already working on a trawler and is learning on the job.

Related research

Environment
Industry
Industry
PROJECT NUMBER • 2019-107
PROJECT STATUS:
COMPLETED

Attendance at the Food and Agricultural Organisation of the United Nations, Tenure and User Rights Conference in Yeosu, Korea 10 to 14 September 2018

1. 1. Oral presentation on the delegated Ministerial powers provided to Officers of the Spencer Gulf West Coast Prawn Fishermen’s Association to set short term management arrangements in the SGPF.2. To increase the applicant’s knowledge and understanding of fisheries management arrangements applied...
ORGANISATION:
Department of Primary Industries and Regions South Australia (PIRSA)