Document ID: chunk:federal_register_of_legislation:F2021L00317:reg:4:p7
Version: federal_register_of_legislation:F2021L00317
Segment Type: reg
Provision Reference: reg 4 (pt 7/53)
Character Range: 62159–65098

facilities and essential services—general
  An establishment must have the buildings, equipment, facilities and essential services that are necessary to ensure that operations to prepare prescribed fish or fish products can be carried out at the establishment in accordance with the requirements of this instrument.

4‑3  Measuring devices
 (1) An establishment must have accurate measuring devices to assess compliance with the requirements of this instrument.
Note: For guidance on Australian legal units of measurements and tolerances, see the National Measurement Act 1960. For the application of that Act in relation to contracts, dealings or transactions made or entered into in connection with the export of goods, see section 13 of that Act.
 (2) Temperature measuring devices at an establishment must:
 (a) be able to measure the temperature of fish and fish products to an accuracy of +/‑ 1 °C; and
 (b) be readily accessible in refrigeration chambers and other equipment used for controlling the temperature of fish or fish products.

4‑4  Establishment (including construction)

General requirements
 (1) An establishment (including its construction) must:
 (a) facilitate operations to prepare prescribed fish and fish products that are fit for human consumption; and
 (b) be fit for the purpose for which it is used; and
 (c) have sufficient capacity for the maximum quantity of fish and fish products prepared there at any one time; and
 (d) be able to be effectively cleaned and, if necessary, sanitised if there is a risk it may cause contamination of fish or fish products; and
 (e) be able to be easily accessed, inspected and monitored.
 (2) An establishment (including its construction) and, in particular, the floors, walls and ceilings in its food handling areas, areas used for cleaning and sanitising (other than for cleaning vehicles) and areas for personal hygiene, must to the extent practicable:
 (a) not permit entry or harbourage of pests; and
 (b) exclude dirt, dust, fumes, smoke and other contaminants; and
 (c) minimise the accumulation of contaminating substances.
Note: Establishment includes a structure, building or conveyance and a place (whether or not enclosed or built on), including a place situated underground or under water (see the definitions of establishment and premises in section 12 of the Act).

Plans and specifications
 (3) An establishment and its equipment must comply with any plans and specifications that accompany the application for registration.

Immediate surrounds
 (4) Places around buildings, roads and other areas that are part of an establishment, or immediately around and serving the establishment, must:
 (a) be paved, graded, landscaped or otherwise treated to minimise the risk of dust, pests or contaminants entering food handling areas; and
 (b) have adequate drainage.

Floors
 (5) Floors in an establishment must be constructed in a way that is appropriate for