This report focuses on creating a comprehensive food safety program tailored for the Australian seaweed industry, emphasizing products for human consumption. The report identifies potential hazards such as iodine, arsenic, pathogens, and physical contaminants. It provides HACCP-based food safety management strategies for wild-collected and land-grown seaweed and highlights inconsistencies in regulations. The project aims to guide industry stakeholders and regulators in ensuring safe seaweed production, promoting growth while adhering to global standards.
