Document ID: chunk:federal_register_of_legislation:F2021L00317:reg:4:p18
Version: federal_register_of_legislation:F2021L00317
Segment Type: reg
Provision Reference: reg 4 (pt 18/53)
Character Range: 90770–93760

relation to the renewed approved arrangement (see paragraph 157(1)(b) of the Act).
Note 2: The holder of an approved arrangement may commit an offence or be liable to a civil penalty if a condition of the approved arrangement is contravened (see section 184 of the Act).

Division 2—General

5‑7  Importing country requirements must be met
  An approved arrangement must ensure that all importing country requirements relating to the following are met:
 (a) export operations carried out in relation to prescribed fish or fish products in accordance with the arrangement;
 (b) the prescribed fish or fish products in relation to which the export operations are carried out.
Note: For guidance on importing country requirements for specific importing countries, see MICoR.

Division 3—Operational hygiene

5‑8  Purpose of this Division
  This Division prescribes conditions of an approved arrangement for export operations to prepare prescribed fish or fish products at a registered establishment.

Subdivision A—Prescribed fish and fish products—general

5‑9  Hygiene control—establishment and its equipment

Cleanliness
 (1) A registered establishment must be kept clean and free of the following:
 (a) garbage (other than in garbage containers);
 (b) recycled matter (other than in recycling containers);
 (c) food waste (other than in a designated area for the separation and storage of waste and inedible material before their removal from the establishment);
 (d) dirt;
 (e) grease;
 (f) other visible matter that could contaminate prescribed fish or fish products.
 (2) Floors, walls and ceilings in the following areas of the establishment must be cleaned and sanitised whenever it is necessary to prevent the contamination of prescribed fish or fish products:
 (a) food handling areas;
 (b) areas used for cleaning and sanitising equipment and protective clothing;
 (c) areas for personal hygiene.
 (3) Whenever it is necessary to prevent the contamination of prescribed fish or fish products, the following must be cleaned and sanitised:
 (a) fixtures, fittings and equipment (other than single use items);
 (b) food contact surfaces of fixtures, fittings and equipment.
 (4) Equipment used for carrying out operations to prepare prescribed fish or fish products at the establishment must be kept clean and free of the following:
 (a) food waste;
 (b) dirt;
 (c) grease;
 (d) other visible matter that could contaminate the fish or fish products.
 (5) Places around buildings, roads and other areas that are part of the establishment or immediately around and serving the establishment must be cleaned to the extent necessary to ensure they are not a source of contamination of prescribed fish or fish products.

Maintenance
 (6) The establishment's buildings, fixtures and fittings must be maintained in the state of repair necessary to facilitate operations to prepare prescribed fish and fish products that are fit for human consumption.
 (7) Equipment at the establishment must