Document ID: chunk:federal_register_of_legislation:F2023C00760:body:0:p1
Version: federal_register_of_legislation:F2023C00760
Segment Type: other
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Character Range: 18–3655

Standard 4.2.8  Primary Production and Processing Standard for Leafy Vegetables

     Note 1 This instrument is a standard under the Food Standards Australia New Zealand Act 1991 (Cth). The standards together make up the Australia New Zealand Food Standards Code. See also section 1.1.1—3.

     Note 2 This Standard applies in Australia only.

           Division 1 Preliminary

           4.2.8—1 Name

             This Standard is Australia New Zealand Food Standards Code – Standard 4.2.8 – Primary Production and Processing Standard for Leafy Vegetables.

               Note Commencement:
              This Standard commences on a date 30 months after the date of gazettal, being the date specified as the commencement date in notices in the Gazette and the New Zealand Gazette under section 92 of the Food Standards Australia New Zealand Act 1991 (Cth). See also section 93 of that Act.

           4.2.8—2 Definitions

           In this Standard:

           leafy vegetables means vegetables of a leafy nature where the leaf is consumed raw; and includes baby leaves, lettuce, and leafy herbs; and does not include seed sprouts.

           growing site means any site used to grow leafy vegetables; and includes an open, partially enclosed or enclosed planting area.

           harvest means all activities related to the collection and removal of leafy vegetables from a growing site; and includes picking, cutting, field packing (including packaging for retail sale), and transport from the growing site to the next step in the supply chain.

           premises and equipment means equipment, infrastructure, structures and vehicles that:

               (a)  are used by a primary horticulture producer or by a primary horticulture processor; and
               (b) have direct or indirect contact with leafy vegetables.

           primary horticulture producer means a business, enterprise or activity that involves the growing and/or harvesting of leafy vegetables.

           primary horticulture processor means a business, enterprise or activity that includes one or more of the following activities in relation to leafy vegetables that have been harvested:

               (a) washing;

               (b) trimming;

               (c) sorting;

               (d) sanitising;

               (e) storing;

               (f) combining harvested leafy vegetables;

               (g) packing; and

               (h) transport between primary processing premises.

                         relevant activity means:

               (a)  in relation to a primary horticulture producer, the growing and/or harvesting of leafy vegetables; and

               (b) in relation to a primary horticulture processor, any of the following:

                   (i) washing harvested leafy vegetables;

                   (ii) trimming harvested leafy vegetables;

                   (iii) sorting harvested leafy vegetables;

                   (iv) sanitising harvested leafy vegetables;

                   (v) storing harvested leafy vegetables;

                   (vi) combining harvested leafy vegetables;

                   (vii) packing harvested leafy vegetables; and

                   (viii) transporting harvested leafy vegetables between primary processing premises.

                  Note 1 In this Chapter (see clause 1 of Standard 4.1.1):

       general food safety management requirements means the requirements in Division 2 of Standard 4.1.1.

      inputs includes any feed, litter, water (including recycled water), chemicals or other substances used in, or in connection with, the primary