The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The Codex Alimentarius Commission is a joint body of the Food and Agriculture Organisation of the United Nations (FAO) and World Health Organization (WHO). It develops food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.

The Codex Working Group on the Code of Hygienic Practice for Vibrio spp. in Seafood was held in Kyoto, Japan on the 3rd to the 6th June, 2008 to develop the early draft of the Code.

Australia was represented on this Working Group because of the potential impact on industry (e.g. the requirement to use unnecessary post-harvest treatments and potential market access barriers due to requirements for implementation of the Code in export destinations).

As a result of attending this committee, the author of this report was able to provide specialist technical advice to the Australian delegation leader and identify areas of future research and development which will address data gaps in relation to any emerging Codex requirements. Furthermore, a list of recommendations for Australian input into the draft code has been provided.

Australia has already had significant input into the preparation of this Code. However, Australia needs to closely monitor the progress of the Code through the Codex process. Furthermore, if the bivalve shellfish Annex is approved, Australia should participate in this Working Group again.
There is currently little known about the prevalence of pathogenic Vibrio spp. in Australia. It may be beneficial to begin to address these data gaps before the introduction of this Code, particularly in the case of molluscs such as oysters, cockles and abalone and also in the case of warm water prawns.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.

The National Seafood Industry Leadership Program (NSILP) equips individuals with skills; networks and; a whole of industry perspective, giving them the opportunity to represent their industry make a contribution at a national level in the future. The program comprises three residential sessions over six months with participants making a commitment to undertake a significant industry project during that time. The NSILP design focuses on creating effective linkages between current leaders and participants through mentoring, industry information sessions and participation at program dinners. Fisheries Research and Development Corporation has formed a partnership with Rural Training Initiatives to design and deliver the NSILP.

The NSILP is the only national seafood industry specific leadership program and was initially designed in consultation with seafood industry people through the work of the Australian Fisheries Academy and was delivered for seven years by Leading Industries. The course focuses on developing the skills that participants can apply at three levels – personal, business and industry. The NSILP also requires participants to be involved in a nationally strategic project. The content of the program ensures that participants are exposed to handling conflict, effective communication, efficient meetings, high performance team building, managing change and media training. As part of the NSILP, participants are challenged with having to develop a project concept or strategies that will help achieve not only their vision for the seafood community but their mission for the group over the six month program.

In 2008, three Australian Seafood CRC participants were involved in the NSILP: Che Spruyt (SA Abalone Divers), Gail Spriggs (Clean Seas Tuna) and Raymond Pratt (Sydney Fish Market).

Project Title: Computerised Quality Index Manual

Project Goal: To provide specifications for a computerised version of the Quality Index Manual developed by SFM & FRDC.

Project Implementation Strategies: Prepared a synopsis of what the program should do and how it should look & feel to the users. Designed the overall Graphical User Interface for the system.

Outcomes: Provided a high level specification of the proposed software system.