Document ID: chunk:federal_register_of_legislation:F2021L00317:reg:4:p21
Version: federal_register_of_legislation:F2021L00317
Segment Type: reg
Provision Reference: reg 4 (pt 21/53)
Character Range: 98546–101411

stored in food handling areas.

Food handlers
 (7) A food handler who has a medical condition must take all practical measures to prevent the condition resulting in contamination of prescribed fish or fish products or their ingredients.
 (8) Without limiting subsection (7), coverings used for medical conditions must:
 (a) be effective in preventing contamination of prescribed fish or fish products; and
 (b) be waterproof, firmly secured and conspicuous in colour.
 (9) A food handler must wash (using a sanitising agent) and dry thoroughly the food handler's hands:
 (a) on entering a food handling area of the establishment; and
 (b) immediately after using the toilet; and
 (c) after touching the food handler's nose or mouth; and
 (d) whenever necessary to avoid contaminating prescribed fish or fish products at the establishment;
whether or not the food handler has been wearing, or is intending to wear, gloves.

Subdivision B—Crocodiles and crocodile meat

5‑13  Hygiene control—equipment
  Without limiting section 5‑9, equipment used for killing, bleeding, skinning or eviscerating a crocodile, or removing meat from a crocodile carcase, must be cleaned and sanitised whenever necessary to ensure that carcases and carcase parts are not a source of contamination for other carcases or carcase parts.

5‑14  Personal hygiene
  Without limiting section 5‑12, a food handler who skins or eviscerates a crocodile, or removes meat from a crocodile carcase, must wash (using a sanitising agent) and dry thoroughly the food handler's hands before handling another crocodile carcase.

Division 4—Preparation and transport

Subdivision A—Prescribed fish and fish products—general

5‑15  Fish or fish products not to be prepared for export as food
 (1) Fish must not be prepared for export as food if, at the time of harvest, the fish are dead (other than because of the method of taking the fish).
 (2) Fish or fish products must not be prepared for export as food if a condition or disease is likely to affect the fitness for human consumption of the fish or fish products.
 (3) Subsection (2) does not apply if the fish or fish products can be treated to eliminate the effects of the condition or disease or make them fit for human consumption.

5‑16  Sourcing fish and fish products
 (1) Prescribed fish and fish products must not be taken from, or washed using water from, areas where there are reasonable grounds to believe that either of the following are present and could result in unacceptable levels in the fish or fish products:
 (a) potentially harmful pathogens;
 (b) potentially harmful substances.
Examples: Pesticides, fungicides, heavy metals, natural toxicants or other contaminants and potentially harmful substances.
 (2) Prescribed fish must be taken in a way that minimises the taking of fish likely to be affected by ciguatoxin.
Examples: