Document ID: chunk:federal_register_of_legislation:F2021L00317:reg:4:p15
Version: federal_register_of_legislation:F2021L00317
Segment Type: reg
Provision Reference: reg 4 (pt 15/53)
Character Range: 82990–85734

(i) an export permit for prescribed fish or fish products covered by the arrangement; or
 (ii) a government certificate in relation to prescribed fish or fish products covered by the arrangement.
 (5) The matters required to be recorded in the proposed arrangement by paragraphs (4)(a) to (d) must be appropriate to ensure compliance with the requirements of the Act and that importing country requirements in relation to the operations covered by the arrangement are met.
 (6) If compliance with the requirements of the Act (not including section 5‑7 of this instrument) will not be sufficient to ensure that all importing country requirements relating to the operations and the prescribed fish or fish products covered by the proposed arrangement will be met, the arrangement must:
 (a) identify each importing country requirement that will not be met; and
 (b) record details of the system of controls to be implemented to ensure that each importing country requirement referred to in paragraph (a) will be met.
Note: It is a condition of an approved arrangement for export operations in relation to prescribed fish or fish products that all importing country requirements relating to export operations carried out in relation to the fish or fish products in accordance with the arrangement, and the fish or fish products, are met (see section 5‑7).

Requirement for HACCP plan
 (7) The proposed arrangement must provide for the implementation of an HACCP plan for each stage of the operations to prepare the prescribed fish or fish products for export.
 (8) The HACCP plan must:
 (a) for each stage of the operations—identify the potential hazards that may reasonably be expected to occur; and
 (b) identify the means of control for each potential hazard; and
 (c) for each significant hazard that is identified—identify:
 (i) the critical control points; and
 (ii) the critical limits; and
 (iii) the procedures to be used to monitor the hazard to ensure compliance with each critical limit, including the frequency with which the procedures are to be carried out and the persons, or class of persons, who are to carry out the procedures; and
 (iv) the corrective action to be taken if a critical limit is exceeded, including action to address the exceeding of the critical limit and action to ensure it does not happen again; and
 (v) the procedures to be used to assess the effectiveness of action referred to in subparagraph (iv);
 (d) identify procedures to be used to verify compliance with the HACCP plan 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