Document ID: chunk:federal_register_of_legislation:F2021L00317:reg:4:p16
Version: federal_register_of_legislation:F2021L00317
Segment Type: reg
Provision Reference: reg 4 (pt 16/53)
Character Range: 85506–88432

and the frequency with which the procedures are to be carried out; and
 (e) provide for records to be made and documents to be kept to demonstrate compliance with the HACCP plan and its effectiveness.
Note: For guidance, see the Codex requirements for HACCP plans which set out the following 7 principles: conduct a hazard analysis; identify critical control points; establish critical limits; establish monitoring procedures; establish corrective actions; establish verification procedures; keep records. A flow chart may be used.
 (9) Subsection (8) does not apply to a potential hazard that is controlled by meeting the operational hygiene requirements under section 5‑4.
 (10) For the purposes of paragraph (8)(c), a hazard is a significant hazard for operations in relation to fish or fish products if it (alone or in combination with other hazards) is of such a nature that its elimination, or control or reduction to an acceptable level, is essential for operations to prepare fish or fish products that are fit for human consumption.

5‑3  Equipment
  The proposed arrangement must provide for measures to ensure that measuring devices used for the purposes of complying with the requirements of Part 2 of this Chapter are accurately calibrated to assess compliance with those requirements.

5‑4  Operational hygiene
 (1) This section applies in relation to a proposed arrangement for operations to prepare prescribed fish or fish products at a registered establishment.

Establishment and its equipment
 (2) The proposed arrangement must provide for measures in relation to the establishment and its equipment to ensure that fish and fish products at the establishment are not contaminated by environmental contamination (including airborne or waterborne contamination).

Hygiene controls for processing
 (3) The proposed arrangement must provide for measures:
 (a) to protect the fish or fish products and their ingredients from contamination by any thing or activity; and
 (b) to minimise the growth in the fish or fish products and their ingredients of pathogens that could adversely affect the export of the fish or fish products as food that are fit for human consumption given the conditions under which they are to be stored, handled and transported; and
 (c) to ensure that the fitness for human consumption of the fish and fish products and their ingredients is not otherwise adversely affected.
 (4) Without limiting subsection (3), the proposed arrangement must provide for measures to prevent fish or fish products that are not fit for human consumption from being a source of contamination for prescribed fish or fish products or their ingredients.
 (5) Also without limiting subsection (3), the proposed arrangement must provide for measures to validate the effectiveness of temperature controls required under Part 2 of this Chapter.

Evaluation of fitness for consumption
 (6) The proposed arrangement