Document ID: chunk:federal_register_of_legislation:F2021L00317:reg:4:p23
Version: federal_register_of_legislation:F2021L00317
Segment Type: reg
Provision Reference: reg 4 (pt 23/53)
Character Range: 103705–106445

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) is able to be effectively cleaned; and
 (c) to the extent practicable, does not permit the entry or harbourage of pests; and
 (d) has the necessary facilities, equipment and procedures to:
 (i) place fish or fish products under the temperature controls required by this Part; and
 (ii) prevent the contamination of fish or fish products during preparation and transport on the catcher boat; and
 (iii) ensure that the fitness for human consumption of the fish and fish products is not otherwise adversely affected.
 (6) Crocodiles to be killed for crocodile meat, or crocodile meat, for export as food that are to be sourced, directly from an establishment referred to in paragraph (3)(e) must be sourced only from an establishment with:
 (a) disease management controls that ensure that only healthy crocodiles are taken for food; and
 (b) measures that ensure that:
 (i) crocodiles are not given feed or treated with a substance that could adversely affect the fitness for human consumption of crocodile meat; and
 (ii) the killing and bleeding of crocodiles is done under conditions that ensure that the fitness for human consumption of crocodile meat is not adversely affected; and
 (iii) as soon as practicable after the killing of the crocodile from which the crocodile meat is derived, the meat is placed under temperature controls that minimise the growth of pathogens that could adversely affect the fitness for human consumption of the meat.

Traceability
 (7) Without limiting subsection (3), (4), (5) or (6), prescribed fish or fish products, or fish or fish products that are to be prepared for export as food, and their ingredients must be sourced only from a supplier with inventory and tracing systems to ensure that the fish or fish products and their ingredients are traceable and can be recalled if required.
 (8) The occupier of an establishment sourcing fish or fish products or their ingredients from an establishment referred to in subsection (4) or (6) must make records of each supplier of the fish or fish products and their ingredients.
Note: The occupier of a registered establishment must retain each record made under this subsection for 3 years (see subsection 11‑7(2)).

5‑17  Notifiable diseases
 (1) If the holder of an approved arrangement for operations to prepare prescribed fish or fish products for export at a registered establishment is aware that fish or fish products at the establishment are, or are derived from, fish that are affected by, or reasonably suspected to be affected by,