Food Safety on the Auction Floor

SFM's Quality Assurance System

Sydney Fish Market (SFM) is Australia’s seafood centre of excellence and strives for the highest levels of quality and customer satisfaction.

SFM introduced its Quality Assurance Program, incorporating the hazard analysis critical control point (HACCP) system in 1998.  Since then SFM has worked to ensure all products sold through SFM's wholesale auction and all meals prepared at Sydney Seafood School adhere to this process. SFM's Quality Assurance Program and HACCP system are designed to ensure that seafood sold by SFM is:

  • safe to eat
  • accurately labelled
  • satisfies the customer.

The system is externally audited every six months against the internationally recognised ISO 22000:2005 Food Safety Management Standard by accredited auditors, BSI. 

SFM has a risk and compliance department with specialised, trained staff who monitor and implement improvements to the Food Safety Management System, the Workplace Health and Safety System (AS/NZS 4801:2001) and the Environmental Management System (ISO 14001:2004).

The Food Safety Management System is backed up by a number of support programs:

  • personal hygiene policy
  • good handling practices
  • segregation policy
  • calibration
  • cleaning
  • pest control
  • maintenance
  • training.

Sydney Fish Market's Seafood Handling Guidelines have been produced and distributed to employees and suppliers. This publication acts as a benchmark and specifications for the grading and safe handling of seafood.