Document ID: chunk:federal_register_of_legislation:F2021L00317:reg:4:p33
Version: federal_register_of_legislation:F2021L00317
Segment Type: reg
Provision Reference: reg 4 (pt 33/53)
Character Range: 129273–132162

to achieve an effective reduction of pathogens in the shellfish—by using the different method.
 (4) If paragraph (3)(b) applies, the approved arrangement must provide for measures to validate the effectiveness of the different method in achieving an effective reduction of pathogens that could adversely affect the fitness for human consumption of the shellfish.
 (5) Shellfish must be depurated for at least 36 hours without interruption.
 (6) Shellfish must be depurated in sufficient water to achieve effective depuration.

Subdivision C—Crocodiles and crocodile meat

5‑32  Handling crocodiles and crocodile meat
 (1) A crocodile must not be killed for crocodile meat for export for food if:
 (a) it is moribund or diseased; or
 (b) it has been fed or treated with a substance that could adversely affect the fitness for human consumption of crocodile meat derived from the crocodile; or
 (c) it has been rejected for slaughter for human consumption in accordance with the Australian Crocodile Meat Standard.
 (2) The killing, bleeding, skinning and evisceration of crocodiles and the removal of their meat must be carried out in a way that minimises or eliminates the risks of contamination of crocodile meat derived from the crocodiles.
Note: For guidance on how to comply with this provision, see the Australian Crocodile Meat Standard. For example, feed should be withheld from crocodiles at least 2 days before they are killed. Localised abscesses encountered during skinning should be removed by trimming.
 (3) During skinning, evisceration and the removal of crocodile meat, there must be no contact between the carcases and carcase parts of different crocodiles.
 (4) Crocodile meat for export as food must not be contaminated by:
 (a) crocodile carcases and carcase parts that have not been washed, skinned and eviscerated; or
 (b) external crocodile skin surfaces or the contents of the gut, oesophagus and cloaca of the crocodile; or
 (c) foreign matter.

5‑33  Post‑mortem controls for crocodile carcases
 (1) Effective measures must be taken to ensure:
 (a) an accurate post‑mortem disposition (as referred to in subsection (2)) can be applied to all crocodile carcases and carcase parts prepared for export as food; and
 (b) only crocodile carcases and carcase parts that are not diseased and are fit for human consumption are prepared for export as food.
 (2) The carcases and carcase parts must:
 (a) be passed for human consumption; or
 (b) be passed for animal food; or
 (c) be condemned;
in accordance with the Australian Crocodile Meat Standard.

5‑34  Temperature controls for preparation of crocodile meat products
 (1) Crocodiles from which crocodile meat for export as food is to be derived must be placed under temperature controls as soon as practicable after they are killed.

Chilling
 (2) Despite subsection 5‑18(2), crocodile meat exposed to, or suspected