Document ID: chunk:federal_register_of_legislation:F2021L00317:reg:4:p9
Version: federal_register_of_legislation:F2021L00317
Segment Type: reg
Provision Reference: reg 4 (pt 9/53)
Character Range: 67347–70199

and
 (c) allows adjacent floors, walls, ceilings and other surfaces to be easily and effectively cleaned; and
 (d) allows them to be effectively accessed, inspected and monitored; and
 (e) to the extent practicable:
 (i) does not permit the entry or harbourage of pests; and
 (ii) excludes dirt, dust, fumes, smoke and other contaminants; and
 (iii) minimises the accumulation of contaminating substances.
 (3) Food contact surfaces of fixtures, fittings and equipment must:
 (a) be able to be easily and effectively cleaned and, if necessary, sanitised if there is a risk they may cause contamination of fish or fish products; and
 (b) be smooth and impervious; and
 (c) be made of materials that do not cause contamination of fish or fish products.

4‑6  Storage facilities for items other than fish or fish products
 (1) An establishment must have adequate facilities to store items (including chemicals, clothing and personal belongings) that could contaminate fish or fish products.
 (2) The facilities must be located where there is no risk of stored items contaminating fish or fish products.
Note: For requirements for the storage of hazardous substances, see subsection 5‑9(10).

4‑7  Cleaning and sanitising facilities

 Buildings, equipment etc.
 (1) An establishment must have facilities appropriate to ensure the effective cleaning and sanitising of the buildings, fixtures, fittings and equipment at the establishment.
 (2) Facilities for cleaning and sanitising equipment in contact with fish and fish products must be readily accessible by food handlers where the equipment is used.

Hand washing facilities
 (3) An establishment must have hand washing facilities.
 (4) The hand washing facilities must be located in or adjacent to areas where food handlers work if there is a risk that their hands may cause contamination of fish or fish products.
 (5) The hand washing facilities must:
 (a) have an adequate supply of warm, or hot and cold, potable water over a sink equipped with hands‑free operated taps; and
 (b) have an adequate supply of suitable hand sanitising preparation; and
 (c) have suitable and sufficient hygienic means of drying hands; and
 (d) be clearly identified as for use for washing hands, arms and face only.
 (6) However, hands‑free operated taps are not required in an area of an establishment used only for:
 (a) packing live fish (other than shellfish); or
 (b) growing and holding live fish before packing.

4‑8  Amenities
 (1) An establishment must have adequate and conveniently located amenities for the use of food handlers.
 (2) The amenities must:
 (a) be physically separated from food handling areas and must not open directly onto these areas; and
 (b) be well lit and ventilated; and
 (c) not be a source of contamination of fish or fish products.
 (3) Hand washing facilities must be provided in