Document ID: chunk:federal_register_of_legislation:F2021L00317:reg:4:p22
Version: federal_register_of_legislation:F2021L00317
Segment Type: reg
Provision Reference: reg 4 (pt 22/53)
Character Range: 101127–103917

(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: Controls on fish species, fish size and location of harvesting.
 (3) Fish and fish products sourced in Australian territory that are to be prepared for export as food must be sourced only from:
 (a) a registered establishment; or
 (b) an establishment in relation to which an exemption from the requirement to be registered to carry out export operations in relation to the fish or fish products is in force under Part 2 of Chapter 2 of the Act; or
 (c) a catcher boat; or
 (d) for fish or fish products other than crocodiles or crocodile meat—an establishment where export operations referred to in subsection 2‑4(3) of this instrument are carried out and where no other operations to prepare prescribed fish or fish products for export are carried out; or
 (e) for crocodiles or crocodile meat—an establishment where operations to kill or bleed crocodiles are carried out and where no other operations to prepare prescribed fish or fish products for export are carried out.
 (4) Prescribed fish or fish products (other than crocodiles or crocodile meat) that are to be sourced directly from an establishment referred to in paragraph (3)(c) or (d) must be sourced only from an establishment with:
 (a) disease management controls that ensure that only healthy fish are taken for food; and
 (b) measures that ensure that:
 (i) fish are not given feed or treated with a substance that could adversely affect the fitness for human consumption of fish and fish products; and
 (ii) the taking, holding, growing, relaying, killing, bleeding, dismembering, sorting, grading, washing, icing or salting for transport of fish is done under conditions that ensure that the fitness for human consumption of fish and fish products is not adversely affected; and
 (iii) as soon as practicable after being taken, fish are placed under temperature controls that minimise the growth of pathogens that could adversely affect the fitness for human consumption of fish or fish products; and
 (iv) in the case of shellfish—the harvester of the shellfish has approval (however expressed) from the State or Territory authority that is responsible for regulating the growing and harvesting of shellfish.
 (5) Without limiting subsection (4), prescribed fish or fish products for that are to be sourced directly from a catcher boat must be sourced only from a catcher boat that:
 (a) is constructed and maintained in a way that is appropriate for the operations in relation to fish or fish products for which it is used; and
 (b)