Document ID: chunk:federal_register_of_legislation:F2021L00317:reg:4:p34
Version: federal_register_of_legislation:F2021L00317
Segment Type: reg
Provision Reference: reg 4 (pt 34/53)
Character Range: 131905–134769

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 of being infested by, Spirometra erinacei (sparganosis) must:
 (a) be held at a temperature of minus 12 °C or cooler for at least 5 days; or
 (b) if the approved arrangement for operations to prepare the crocodile meat for export provides for different temperature controls to eliminate viable Spirometra erinacei (sparganosis) in the crocodile meat—be cooled in accordance with those controls.
 (3) For the purposes of subsection (2), the crocodile meat must be cooled quickly enough to minimise the growth of pathogens that could adversely affect the fitness for human consumption of the crocodile meat.
 (4) The approved arrangement for operations to prepare the crocodile meat for export must provide for measures to:
 (a) validate the effectiveness, in minimising the growth of pathogens that could adversely affect the fitness for human consumption of the crocodile meat, of the rate of cooling the crocodile meat; and
 (b) if subsection (2) applies—validate the effectiveness of the temperature controls provided by the approved arrangement in eliminating viable Spirometra erinacei (sparganosis) in the crocodile meat.

Freezing
 (5) Crocodile meat for export as food that is to be frozen must achieve:
 (a) a temperature at the site of microbiological concern of minus 15 °C or cooler; or
 (b) if the approved arrangement for operations to prepare the crocodile meat provides for a different temperature at the site of microbiological concern—that temperature.
 (6) For the purposes of subsection (5), achieving the temperature required must be done quickly enough to minimise the growth of pathogens that could adversely affect the fitness for human consumption of the crocodile meat.
 (7) The approved arrangement for operations to prepare the crocodile meat must provide for measures to validate the effectiveness of the rate of achieving the required temperature.

Division 5—Trade descriptions
Note: See Part 2 of Chapter 8 of the Act and Part 1 of Chapter 8 of this instrument in relation to trade descriptions.

5‑35  Trade description must be applied to prescribed fish and fish products

General requirements
 (1) A trade description including the information referred to in subsection (3) must be applied to prescribed fish or fish products.
 (2) The trade description must be applied no later than the time the prescribed fish or fish products are packed in their immediate container before being loaded for export.
Note 1: For trade description, see section 246 of the Act. See also Chapter 8 of this instrument.
Note 2: For applied, in relation to a trade description, see section 247